Seoeraber 2, 1878. ] 



JOUBNAL OF HORTICULTURE AND COTTAGE GARDENER, 



483 



value and ueefnlness over the Ecentless beauties of which we 

 have now so many ! 



In giving tliis short arbitrary list of twenty-four it is pain- 

 ful to have to excluiie so very many of ptrbaps equal merit, 

 especinlly among the Teas and bigh-colonred Ptrpeluala. 



1, La France (Hybrid Tea soent).— The most deliciouBly 

 BOented Roee known. It3 fragrance is even more remarkable 

 under glass than out of doortf. 



2, MarCchal Niel (Sweet Tea scent).— Very full, rich, and 

 fruity. 



3, Devoniensia (Sweet Tea scent). — This and Socrates are, 

 perhaps, the two most powerfully scented Rosea we have, 

 though not strictly speaking the sweetest. 



4, Goubault (Sweet Tea scent). — Peculiarly sweet and power- 

 ful. 



5, Charles Lpfebvre (Otto Perpetual scent).— Combining an 

 idea of otto of Roses with the old Perpetual. 



6, Madame Koorr (Otto Perpetual sceut). — This liko La 

 France is most remarkably sweet under glass. 



7, Bessie Johnson (True Hybrid Perpetual scent). — Very 

 fine and delioiously fragrant. 



8, Aline Sisley (Fruity Tea scent). — Very striking, resemb- 

 ling the peculiar aroma of Black Currants. 



9, Sonpert et Notting, H.P. Moss (Provence Rose scent). — 

 This quite eclipses the old Cabbage scent, uniting with it the 

 richness of thn Moss Rose. 



10, CCline Forestier (Sweet Tea scent). — Emphatically so. 



11, Madame Furtado (True Hybrid Perpetual scent). — Par- 

 taking somewhat of the otto. 



12, William Jesse (True Hybrid Perpetual scent). — Thi's old 

 Rose miy be culled the father of this class of scent. Many 

 Roses with its lilac tinge partake also of its fragrance. 



13, Socrates (Fruity Tea scent). — Nectarine-scented, very 

 powerful and distinct. 



14, Gloire de Dijon (Fruity Tea scent). — Very sweet and 

 rich. 



15, Narcisse (Musk Tea scent).— Reminding one also of 

 Primroses. 



16, EngJne Desgachea (Aromatic Tea scent). — This is said 

 to slightly resemble the peculiar odour of Sandalwood. 



The following varieties have true Hybrid Perpetual scent : — 



17, Pi»rr6 Notting ; 18, Comtesse de Chahrillant ; 19, Baronne 

 Louise Uxkull; 20, Alfred Colomb ; 21, Duke of Wellington; 

 22, Antoine Dacher; 23, Richard Wallace; 24, Madame Victor 

 Verdier. 



Although not belonging to the above set of large type flowers, 

 I cannot close my list without mentioning two delicious httle 

 early gema — the White Banksia (Violet-scented), and the 

 Double White Scotch, with a peculiar kind of otto scent. They 

 are in bloom out of doors several weeks before the above, thus 

 lengthening our sweet Rose tide. — Heney Cuetis, Torquay. 



In naming twenty-five Roses for fragrance I suppose the 

 Hybrid Perpetuals and Teas must claim the lion's share of 

 attention, just as they have usurped (and rightly so), the 

 lion's share of our gardens and greenhouses. By the way, did 

 anyone ever enjoy the full fragrance of a Rose who has not 

 caught it under glass just as the first rays of the morning sun 

 are gently warming its petals and tempting it to open its sleepy 

 eye? I fancy not. Certainly I never had such entrancing 

 whiffs from Rose paradise as when I stole a few moments from 

 my quiet half hour before breakfast to take a hasty look round 

 the greenhouse seme bright April morning. After breakfast 

 would have been too late. You mui!t let the sun pull out the 

 cork from your bottle of otto of Roses right under your nose, 

 and then ! 



I have an idea that the H.P.'s and Teas may be divided into 

 four distinct classes, each one giving a perfume of its own. 

 Of course these might be again subdivided, but four are suffi- 

 cient to mark the main characteristics of each. These, with a 

 class for fragrant Roses other than H.P.'s and Teas, will in- 

 clude all worthy of notice. 



We will begin with the H.P.'s. These naturally divide 

 themselves into two classes, the first containing the dark crim- 

 son shaded, maroon, and crimson Roses. The frogrance of 

 all these are quite distinct from that of the lighter varieties. 

 There seems to be a richness and body in their perfume which 

 the others lack, while at the same time they are not so sweet 

 as some of the lighter Roses. 



The second class embraces the lighter H.P.'s, such as La 

 France, Abel Grand, &e. These are sweeter than the former, 

 bot not rich in the peculiar otto fragrance. Is it not strange 



that so few of the medium-coloured Roses (the true Rose 

 colours and carmines), are highly scented ? I do not know if 

 one that can fairly be culled very sweet with the exception of 

 Madame Derrieux Douville. Edward Morren, Marquise de Cas- 

 tellane, John Hopper, Victor Verditr, and most others of the 

 same shade have hardly any perfume. Can anyone account, 

 for this 7 



Then we come to the Teas and Noisettes. These also oih> 

 may divide into two classes : First, the sweet Teas, partaking 

 more of the Tea than of the China perfume; second, the as- 

 tringent Teas, partaking more of the old China scent than of 

 the Tea. These latter are quite peculiar. One can scarcely 

 call them sweet at all, and jet they are refreshing and pleasant, 

 slightly pungent and aromatic. 



Into the fifth class we will put those good old Roses that 

 scarcely dare now to show their flowers except in cottagers' 

 gardens and old-fashioned places. But we must give them a 

 place here, for who can deny that they are sweet, though 

 homely ? 



Class I. Maroon, Dark Crimson shaded, and Crimson H.P.'s 

 (Otto-scented). — Louis Van Houtte, best of all ; Ferdinand de 

 Lesseps, Prince Camilla de Rohan, Pierre Notting, Charles 

 Lefebvre, Alfred Colomb, and Camille Bernardin. 



Class II. Lighter-coloured H P.'s (Sweet-scented). — Madame 

 Derrieux Douville; Madame A'norr, delicious, something like 

 " old Cabbage ;" La France, sweetest of all ; Elie Morel ; Alel 

 Grand and Bessie Jnhnson, same perfume. 



Class III. Sweet Teas and Noisettes (more Tea than China). 

 — Marechal Niel, richest ; Devoniensis, sweetest ; Gloire de 

 Dijon, Celine Forestier, Madame Margottin, and Souvenir d'un 

 Ami, on the border. 



Class IV. Astringent Teas (more Obina than Tea). — Gou- 

 banlt, good ; Catherine Mermet, and Socrates. 



Class V. Roses other than H.P.'s and Teas. — Old Cabbage, 

 Double Scotch, Banksian, and Common Moss. — R. W. Beachet. 



MERITS OF PEAES. 



The crop of Pears this season has been remarkably good, and 

 periy is consequently cheap, but my notes refer more particu- 

 larly to dessert Pears, of which we grow a great many varieties. 

 As toils have a great influence on the growth and merits of the 

 Pear, I may state that our soil is light and sandy on a sandy 

 subsoil. 



The following are the varieties which I have found to suit us 

 the best : — Williams' Bon Chretien, good crops, fair samples, 

 and good flavour, on espalier ; Beurrfe d'Amanlis, espalier, 

 crop very heavy, large, and fine ; on pyramid the crop was also 

 heavy, but fruit not quite so large, and some of them were a 

 little spotted. Fondante d'Automne, pyramid, crop very 

 heavy, and fruit very sweet and juicy. I find it keeps longer if 

 gathered a little before it is quite ripe ; it is not then so liable 

 to go at the core, and is equally as good in flavour. Louise 

 Bonne of Jersey, crop heavy and fruit large and good in 

 flavour, but it only kept about a week after being gathered. It 

 is one of the best Pears of the season, and a sure bearer. 

 Beurre Superfin, crop very good and likewise flavour, but some 

 of the fruit a little spotted. Marie Louise, crop heavy, and the 

 fruit on espaliers ripened a beautiful yellow ; on pyramids not 

 quite so yellow, but the trees were loaded to the ground, but 

 the flavour is indifferent this season, and it did not keep 

 long, nevertheless it is a first-class Pear. Pitmaston Dachess, 

 a most noble-looking Pear, many of the specimens being 

 over 1 lb. each ; the crop is heavy, and it seems a very free 

 bearer on our soil. I should like the opinion of others who 

 have grown this Pear. Beurre Diel is a Pear which succeeds 

 on our soil remarkably well, always producing good crops 

 of beautiful-looking fruit without a blemish ; Triomphe de 

 Jodoigne also suits our soil well, the crop this year being 

 heavy, and the fruit large and tine ; Doyenufi du Cornice, a 

 most delicious Pear, and succeeds best with us as a standard, 

 from which we have the largest and finest fruit ; Kn'ght's 

 Monarch succeeds well with us as a pyramid, producing beauti- 

 ful specimens anc', heavy crops ; it is a first-class late Pear. 

 Zephirin Gregoire, good as a pyramid ; crops this year heavy. 

 Swan's Egg, first-class here as an espaUer, each branch looking 

 like a string of Onions ; but the fruit is not so large as it 

 might have been had we thinned them more. Easter Beurre, 

 good as a standard, crops heavy, and the fruit without a spot ; 

 the trees are also remarkably healthy, iut not so with pyramids 

 and espaliers, for the fiuit has been very much cracked and 

 spotted, and many of the trees are also cankered and stunted 



