111 
THE TEA-SCENTED ROSE. 
(Rose indica odorata.) 
The Rosa odorata, one of the most tender, one of 
the most fragrant of all Roses, was introduced from 
China in 1810; this, and the old yellow Tea-scented 
tose, introduced in 1824, became the parents of all 
the beautiful varieties in this class. The whole 
tribe are more or less tender, though many of the 
varieties possess greater vigour and a more hardy 
constitution than the parent plants, 
These Roses (excepting in the north and colder 
parts of England) may be grown successfully as low 
standards, and no Roses are more beautiful, or 
produce blooms in greater profusion throughout 
August and September ; for beds upon their own 
roots they are alike suitable, and very beautiful. In 
conservatories they grow and bloom in such perfec- 
tion, and with so little trouble, that here they may 
be considered to be quite at home. For pot culture, 
too, they are perhaps the finest of all Roses. Direc- 
tions for preparing beds for the Tea-scented Roses, 
protecting, &c., will be found from pages 24 to 39. 
Abricoté (F. Dupuis): pale fawn, with deeper centre ; an excel- 
lent hardy free Rose ; mod. 
Adam (Adam, 1833): flesh, centre salmon and fawn, moderately 
hardy and beautiful ; mod. 
Adrienne Christophle (Guillot fils, 1868): yellow centre, and 
apricot shaded with rosy peach ; sometimes deep yellow ; highly 
fragrant ; vig. 
Alba rosea (Guillot pére, 1848): white, tinted with rose, distinct 
and beautiful ; vig. 
Aline Sisley (Guillot fils, 1874) : varying from deep purple-rose to 
shaded violet-red, medium size or large ; scent most delicious ; vy. 
