SELECTION OF FLOWERING PLANTS, 33 
A flower garden that deserves the name, should re- 
semble a rich picture, where the artist has all his colors 
nicely contrasted and blended together; rejecting almost 
every kind that does not afford a continual display of 
beautiful colors, and sweet odors, and have a neat and 
agreeable habit of growth. I know that it is difficult to 
restrain a passionate lover of flowers from having a great 
variety of species, but the most beautiful flower gardens 
that I have seen, and had the management of, were those 
where but very few kinds were introduced, and those kinds 
possessing the qualities I have already mentioned. And it 
will, likewise, add very much to the effect of the selection, 
to give up.the old method of mixing and intermingling 
the species and varieties in all the beds, and adopt the: 
modern style of grouping and massing the colors in sepa- 
rate figures, selecting the most delicate and beautiful 
shades of pink and white, light blues, and straw-colored 
yellows, with the soft tones of crimson and vermillion. 
These beautiful colors, when boldly brought into contrast, 
so as to form a pleasing attraction to the eye, make a more 
immediate and forcible impression than a confused mixture, 
not distinct enough anywhere to give a decided effect to 
the whole. The system of massing plants has another 
great advantage, of preventing you from seeing any bare 
surface of soil, or parts of figures not covered with foliage 
and flowers, the parched appearance of such bare surface, 
when seen, tends td impair the air of freshness and beauty 
of the flowers, and when beds are planted with a large 
mixture of different varieties, such as straggling and spread- 
ing, tall and short, it is almost impossible to prevent large 
portions of the soil from being seen. 
I would recommend, not to have the flower beds scat- 
tered promiscuously over a lawn, without any connection 
with each other, but a simple group of regular beds or 
figures of various sizes, such as circles, or ovals neatly cut 
ox 
