NEW ENGL.ANB FARMER. 



PUBLISHED BY J. B. RUSSELL, AT NO. 52 NORTH MARKET STREET, (at the Agricui.tukai. Warehouse.)-T. C. FESSENDEN, EDITOR. 



VOL. IX. 



BOSTOIV, FRIDAY, AUGUST SO, 1 830. 



NO. 6. 



511 © ® a 31 « w a s wa J3 9 



so as not to al)use llio iiioineuts, wliicli you iii!\y 

 be jilrased to lic.-ifow uijoii me : A iliousaiid 

 limes happy is lie, 

 1 ' Qui (lit, sans s'avilir, Ics plus pctitcs clioses. 



Fit, (les plus sees chanlons, des ceillets etdes roses, 

 I Ktsut mi-nie aux dlscours de la rusticity 

 I Doiiner de I'elegance et de la dignity.' 



I BuILEAU. Ep. XI. 



I Many well informed persons have given cxcel- 

 1 lent instniciion and pointed out good metliods fur 



THE ROSE. 

 Ma Fessf.nden— As the Rose is uniyersully 

 admired as the queen <jf flowers, and niimerous 

 varieties are annually produced, which are cele- 

 brated for their peculiar aroma, form, color, ^:'/e, 

 or period of floration, it is desiralile that all who' 

 are interested in this delightful cultivation, shotdd 



be enabled to increase their collections, in the J |:,i,ilji,|g .,nd grafting fruit trees; hut they appear 

 mest easy and expeditious manner. To acconi- to have disdained the sweet-briar, as none 

 plisli this, budding upon sweet briars and other | ii,em have imlicateil a precise and clear method of 

 wild stocks, is now very generally practised in Eii- 

 ; and what are called standard roses, whiidi 



are thus formed, are highly prized, for their bin- 

 giilar and great beauty, as magnificent ornaments 

 for avenues, parterres anil borders. 



Loudon says, that standard roses are a modern 

 invention of the Dutch, who first introduced them 

 into France, and that they have only been known 



England, for about twenty years. Recently 

 ;hey have been importe<l into this country, and have 

 xciled great attention, among our floriculturists. 



Among the works imported from Paris, for the 

 Library of the Massachusetts Horticultural Society, 



an e.\cellent little treatise on the cultivation of 



succeeding, and arriving at the point, which we 

 Imve attanied. This culture is now so fashion- 

 able, that there is not a castle, a country seat, or 

 even a small garden, where efforts are not made 

 to form amidiitheatres, and avenues of.sweet- 

 brars; it is es|)eciallyin the environs of the cap- 

 ital, that are to be seen the beautiful coupsd'oeil 

 wliich are produced by these shrubs ; but which 

 hf.ve not been thus collected, without a great 

 eipense to the proprietors. 



You, therefore, who live in the country, can 

 aroid tliis great expense, by following my instnic- 

 tiins, and by all means avoiding those old methods, 

 :o wliich some persons obstinately continue to ad- 



Ihe Standard Rose, which I have translated anil iie,-e. 



nclose, for publicaliou, in the New England Far- Let us then follow together, and progressively, 

 ner. I this culiure, from the moment the sweet-liriar is 



As Sweet-briars are abundantly scattered over |.,xt)acteil from the hedge, to that when it is taken 



lUr pastures, and by the road-siiles, it is in iK- 

 lower of every one to adopt the theory, so lucid- 

 y explained by Mr Turade, and the proprietors 

 ■f nurseries of ornamental shrubs, may speedily fur- 

 ish superb specimens of many of the most cel- 

 brated varieties of roses which are so eagerly 

 ought by the admirer of this interesting family 

 f flowers. 



I offer friendly salutations. 



And am most respectfully, 

 Tour obedient servant. 



H. A. S.DEARBORN. 



CULTURE OF ROSES, 



BUDDED PPOJV SWEET BRIARS. 



By M. Alfred Vt Takaoe. 

 Eat moiius in rebus. 

 It is for you. Amateurs of roses, that I have 



jUected some ideas upon the culture and educa 



on of Swcet-Briars, which has occupied me dur- 



g many years. I commenced my operations, in 



informity to the counsels of those who had great 



fcj'perience, and it is only by daily observation, 



have been able to rectify my labors. 



I shall be happy, if I attain the object, which I 



ive in view, and enable you to introduce civiliza- 



D»iB)H among savages, by transforming, with suc- 



;, the j)erfidious and prickly Sweet-Briar, into 



various and elegant rose ! What a pleasure. 



Iter long continued efforts, to behold, in the morn- 



g of a magnificent day, the expanding rose, 



jhich in the evening was but a bud ! This pleas- 



e has charms for me, which will be doubled, if 



hall succeed in enabling you to participate in 



lit is for you I write, and I claim your indul- 

 llnce. I shall endeavor t(J be clear and precise. 



om ihe miisery, to form avenues, amphitheatres 

 on graduated lines. We will pursue the follow- 

 ing order. , 



1. Selections of the Sweet-Briars ; 



2. Pruning of the roots; 



3. Protection of the ends of the stocks by a 

 composition ; 



4. Mode of forming the nursery ; 



5. Stakes, or supports ; 



6. Care to be taken in managing the shoots ; 



7. Destruction of worms and caterpillars ; 



8. Care to be taken in pinching off" the ends of 

 the long shoots ; 



9. Destruction of the spines ; 



10. Time of budding and the manner of doin 

 it ; 



11. Time of loosening and removing the band- 

 ages ; 



1 2. Pruning the branches ; 



13. Protection in winter ; 



14. Pruning in March; 



15. Manner of treating the aspiring bud ; 



16. Supports for the young shoots ; 



17. Winter Pruning ; 



18. Transplanting ; 



19. Annual pruning; 

 The labor, thus divided, which it is necessary 



to perform, presents us an occupation for two 

 years, the requisite lime for cultivating a sweet- 

 briar. 



I. SELECTION OF THE SWEET-BRIARS. 



The epoch for collecting the sweet-briar is the 

 month of November; that being the time, when 

 the sap has entirely descended. It is in old hedg- 

 es and the borders of the woods, that selections 

 can be made with the greatest success. Those 

 sweet-briars whose bark is gray or variegated 



with green and gray are to be selected, and such 

 as have red bark are to be rejected, as they do 

 not answer for budding. The workmen, who 

 take them up, slioidd be directed not to cut off" 

 the branches below the first fork, as you will be 

 enabled by this precaution to cut them where 

 you choose, in order to make erect trees. 



As most of t'le sweet-briars grow upon the old 

 stumps, it is sometimes difllcult to take them up; 

 in this case, the workmen should be informed 

 that it is not alwayA necessary to take up the 

 stump — provided they ])erceive a few new roots 

 emanating from the stock, as they are suflicieut. 



II. PEUSING THE ROOTS. 



This operation is very essential, because it leads 

 to certain success, and will enable you to pre- 

 serve your plants, a much longer time. As it is 

 rare to find sweet-briars, which are not attached 

 to old stumps, and if portions of them on dead 

 stalks and long roots are allowed to remain they 

 will, by rotting, cause the plant to perish, in one 

 or two years ; it is therefore necessary to obviate 

 this difficulty, which can be done, by cutting out 

 all the dead wood with a little saw and shorten- 

 ing the long roots, taking especial care to pre- 

 serve all the small roots and fibres which emanate 

 from the stalk. 



This operation has the double advantage, of re- 

 moving from the trees injurious and useless roots, 

 and permitting ^ou to plant them with facility, in 

 pots or boxsf. 



As soon as tli'^ roots have been removed by 

 the saw the wound should be made smooth with 

 a knife. 



This operation having bocn completed, you will 

 ascertain to what height each tree can be cut and 

 leave it straight. This should be carefully done 

 with the saw, and the end smoothed with aknife. 



III. PROTECTING THE ENDS OP THE STOCKS 

 WITH A COMPOSITION. 



The sweet-briar has a pith, and when cut or 

 pruned, should be covered from the rain and mois- 

 ture, which, otherwise, wotdd enter and cause the 

 tree to perish. The comi)ositiou which I recom- 

 mended for this purpose is as follows. 



One pound of White Burgundy Pitch; 



A quarter of a pound of black pitch ; 



A quarter of a pound of rosin ; 



A quarter of a pound of yellow wax ; 



Two ounces of tallow ; 



An ounce of pounded mastic ; 



Half an ounce of saltpetre ; 



These are to be put in a sauce-pan, over a mod- 

 erate fire and left to melt and mix, for about 

 three quarters of an hour, when all the ingredientB 

 are thoroughly melted and mixed, you take the 

 sweet-briars, one at a time, and dip the ends in 

 the composition ; but it must be only warm. If 

 the trees have been planted out, the composition is 

 to be applied with a spatula. 



IV. MODE OF FORMING THE NURSERY. 



Anything which is clear and precise, and can 

 be understood at the first view, is nnich more 

 pleasing than that which is not; it is for this rea- 

 son, that I recommend a regular organization of 

 your nursery ; and the following are the means of 

 eff'ecting it. The roots of all the sweet-briars hav- 



