204 THE FLORIST. 



" To obtain Roses late in the season, the first point necessary is 

 to keep the plants in a growing state. For this purpose the Autum- 

 nals must, of course, be taken ; and it has doubtless been observed 

 by all Rose-cultivators, that many of these Roses produce flowers at 

 the termination of almost every shoot ; or, in other words, if they 

 grow, they flower. In the spring of 1843 I shifted about a hundred 

 of these from 3-inch into 5-inch pots, selecting the freest bloomers, 

 and plunging them, when shifted, in the open ground. Through 

 the early part of summer all the flower-buds were nipped out as 

 soon as seen. Notwithstanding the deprivation of the early blos- 

 soms, the plants, by continuing to grow, formed fresh flower-buds. 

 Those formed late in the season were suffered to remain, and in 

 September, before the frost, the plants were removed to a cold pit, 

 giving all available air by day, and covering it with a straw mat by 

 night. They were crowned with flower-buds when placed in the 

 pit ; these gradually unfolded, and I cut a good bunch of Roses at 

 Christmas, in great perfection. It was certainly a mild autumn ; 

 and perhaps a more certain method of obtaining success would be, 

 to take them at once to the forcing-house, or other greenhouse, 

 where they would probably continue flowering still longer, as the 

 dampness which destroys many of the backward flower-l)uds in a 

 cold pit might there be prevented. For this purpose, such kinds 

 as produce a great quantity of flowers, and open freely, should be 

 selected ; for instance, Bourbons : Armosa, Queen, and Phoenix. 

 Noisettes : Fellenberg and Euphrosyne. Chinese : White, Fabvier, 

 Bardon, and the like, are of the best description." 



Some clever woodcuts, illustrative of training and pruning, have 

 been introduced into this edition, which altogether must be considered 

 a very cheap shilling's worth. We heartily recommend it to the 

 notice of our readers. 



DESCRIPTIVE LISTS OF FRUITS. 



No. IX. 



PEACHES. 



In the class of Fruit now about to be noticed, the difference of ap- 

 pearance between the various sorts is less obvious, generally speak- 

 ing, than in the case of Grapes and many other kinds of fruit. Thus, 

 judging by the fruit alone, a Royal George might easily be mistaken 

 for a Grosse Mignonne, or the latter for a Bellegarde, these and se- 

 veral other varieties being very much alike in form and colour. It is 

 therefore necessary to attach more importance to other points of dis- 

 tinction, such as the size and colour of the blossoms, the serratures 

 of the leaves, and the absence, or form when present, of certain glands 

 w^hich in some sorts are to be found upon the footstalk close beneath 

 the base of the leaf. Upon these and some few other characters 



