466 breck's new book of flowers. 



little of their native fragrance. In the season when suc- 

 cessive crops can be got, they are gathered as soon as the 

 (lew is off, and sent up to town in sacks. When- they ar- 

 rive, they are immediately spread out on a cool floor, oth- 

 erwise, if left in a heap, they will heat to such an extent 

 in two or three hours, as to be quite spoiled ; to preserve 

 theni for use they are immediately pickled ; for this pur- 

 pose the leaves are sej^arated from the stalk, and to every 

 bushel of flowers, equal to six pounds, one pound of com- 

 mon salt is tlioroughly rubbed in ; the whole becomes a 

 pasty mass, and is finally stowed aw^ay in casks. In this 

 ^vay tliey Mill keep almost any length of time without se- 

 riously injuring their fragi-ance. For rose-water, which is 

 best prepared from time to time, take 12 lbs. of juckled 

 Roses, and 2|- gallons of water, ^jlace them in a still, and 

 draw off 2 gallons; this product will be the 'double dis- 

 tilled rose-w^ater' of the shops." — English paper. 



RTJBTJS.— Bramble. 



[Name fioin the Celtic word rub, which signifies reJ.] 



This genus embraces rambling rough plants, well-known 

 and highly prized for their grateful, delicious, and whole- 

 some fruits ; the Raspberries, Blackberries, and Thimble- 

 berries, with their varieties. The High Blackberry pro- 

 duces clusters of handsome white flowers, succeeded by 

 delicious fruit, and when cultivated in the garden, is much 

 improved. 



Rllbus Odomtus. — The Flowering Raspberry. — This is 

 the only ornamental variety; found growing freely in 

 mountainous districts, "giving a charm to many a solitary 

 spot by its large, rose-like flow^ers." The leaves are large 

 and handsome. The fruit is inferior to the other species. 

 It deserves a place among other shrubs. It should be 

 planted in a shady jilace. 



