THE CLOVE AND CARNATION. 19 
Seedlings ought also to be judged separately, and prizes awarded to 
them ; and afterwards be placed in classes, and allowed to take another 
prize. If this plan were carried out, few flowers would be sent out 
but what were worthy of a place in the most select collection. 
Another argument is, that few small growers are capable of making 
up a pan of six or twelve flowers, whilst they might have one or more 
extraordinary good blooms, which would give them a chance of a prize 
or two. 
Classes ought also to run ten in length for Carnations and Picotees, 
and four in length for rose and yellow Picotees. 
If these views were carried out in a proper spirit, we should then 
see a great revival in exhibitions, and more competition. 
These remarks are offered in a friendly spirit, and I hope they will 
be received as such, 
THE CLOVE AND CARNATION. 
** Let yon admir’d Carnation own, 
Not all was meant for raiment, or for food, 
Not all for needful use alone ; 
There while the seeds of future blossoms dwell, 
’Tis colour’d for the sight, perfum’d to please the smell.” 
Shenstone. 
Tue Carnation seems a flower— 
“© Not to delight thine eye alone design’d, 
But touch, and calm, and elevate the mind.” 
These delightful flowers, which are now become favourites with all 
florists of Europe, are children of art, having been raised from a small 
kind of Red Clove Pink, which is thought to be a native of our 
climate, since it has frequently been found growing in the wild state 
on rocks and old walls, and in other situations where the soil is dry. 
We have already noticed how little the ancients knew of the Pink, 
and that the Clove and Carnation were altogether unknown ‘to them is 
perfectly clear, since they are neither of them mentioned by their 
natural historians, or celebrated by any of their bards, who would not 
have failed to have sung the praises of such aromatic flowers, since the 
Clove-spice was known to them and much admired. 
We learn from Chaucer, the father of the English poets, that the Clove 
Gilliflower was cultivated in this country as early as the reign of 
Edward III., and that it was used to give a spicy flavour to ale and 
wine, and from from hence it was called Sop in Wine :— 
*¢ Ther springen herbes grete and smale, 
The licoris and the setewale, 
And many a cloue gilofre, 
— to put in ale. 
Whether it be moist or stale.”— Chaucer. 
It seems to have been a flower of high estimation in Queen 
Elizabeth’s time, since we find it so often celebrated by the poets of 
