CHAP. IX.] ROSES. 267 



and. after pruning", the ground about their roots 

 should be loosened with a fork, and then covered 

 two or three inches deep with manure, the ma- 

 nure being covered over with some fresh green 

 moss, to prevent it from haying an unpleasant 

 appearance. The roses of all the perpetual 

 kinds frequently fade without losing their petals; 

 and, when this is the case, the faded flowers 

 should be instantly removed. They are all 

 propagated by budding on the common dog 

 rose, as they do not readily take root from 

 layering. These roses are particularly valuable, 

 as, with a little management, they may be kept 

 in flower ei^ht months in every year. 



The French, or Provins, Roses are generally 

 widely-opened flowers, like the rose in archi- 

 tecture. The striped and marbled roses belong 

 to this division. These roses have scarcely 

 anv fragrance ; but thev have general lv showy 

 flowers, and thev are verv hardy. The diw- 

 gists use them for making conserve of roses ; 

 and for this purpose they are grown in great 

 quantities near the little town of Provins, in 

 France, whence their name, which is often con- 

 founded with that of the Provence Roses from 

 the South of France. The handsomest of these 

 roses is the Geant des Batailles, the flowers of 

 which resemble a rich crimson velvet, so dark 

 as to look almost black in some lights. The 

 Bourbon Roses are also remarkable for their 

 velvet-like appearance : they are generally large 

 and cup-shaped, the inside of the flower being 

 much the darkest, and they grow best in sandy 

 soils. Among the most beautiful of this family 

 may be mentioned Paul Joseph, and the Coupe 



