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THE GARDENER'S ASSISTANT. 



be feared that too much attention has been paid 

 by raisers of new varieties to the production of 

 flowers for exhibition without regard to the 

 habit of the plants and their usefulness in the 

 garden. A low-growing, spreading, and tufted 

 habit is most desirable. Propagation by cut- 

 tings, division, and seeds. 



The following selection of sorts is taken from 

 the Report on the trial of Violas made at Chis- 



Fig. 687.— Violas. 



wick in 1898, when a collection of 174 varieties 

 was got together, and grown on a west and 

 north border. 



Yellow. — A. J. Rowbeiry, Archvell Gem. Bullion, Lord 

 Elcho, Princess Louise, Princess of Wales. 



White. — Christiania, Countess of Hopetoun, Marchion- 

 ess, Pencaitland, Sylvia, Vestal. 



Mauve and Lilac. — Bridegroom, Diana, Duchess of 

 Sutherland, Gipsy Queen. 



Light and Dark Blue.— Blue Bell, Blue King, Holy- 

 rood, Iona, Mrs. Gordon, Sir P. Pullar. 



Purple. — Crown Jewel, Hamish, Mrs. Bellamy, The 

 Mearns. 



Other colours. — J. B. Riding (purplish-rose), William 

 Niel (rosy-lilac), Bronze Queen (brown and purple), 

 Wravment (cream-white and blue). 



[R. D.] 



Violet (Viola odorata). — Violets are uni- 

 versal favourites. They can be grown in almost 

 any soil and situation, but in order to produce 

 special results, good soil and good cultivation 



are necessary. With proper treatment and a 

 good selection of varieties, flowers may be had 

 in profusion during the autumn, winter, and 

 spring months. Although easily managed in 

 some gardens, in others they are often unsatis- 

 factory, although treated in an exactly similar 

 manner. It is therefore necessary for every 

 grower to find out by experiment what par- 

 ticular treatment as to position and soil will be 

 most successful. It has been found that in a 

 light sandy soil, on a border facing north, Violets 

 generally have done well. In a deep loamy soil 

 on a west or east border they have also done 

 well; and on stony loam, inclined to clay, a 

 south border has suited them. Success depends, 

 however, not so much on soil or aspect as the 

 proper kind of treatment. To obtain large 

 fine blooms in winter it is indispensable to begin 

 with young healthy plants every year. Old 

 plants will never produce first-rate blooms, 'no 

 matter how well they are cultivated. 



Cultivation in Frames. — Where space is limited, 

 frame cultivation is perhaps the most satisfac- 

 tory, for although the Violet is perfectly hardy, 

 I heated frames will be found of great value 

 ! during the damp and often frosty days of 

 winter, and will do much towards ensuring 

 | a constant supply of flowers. Early in spring 

 I cuttings formed of the small side-shoots from 

 the flowering crowns should be planted in a 

 frame or hand-light in a mixture of loam, leaf- 

 I mould and sand, keeping them close until they 

 I are well rooted, when air should be given freely, 

 leaving the lights off altogether in mild weather. 

 When rooted they can be left in the frames 

 until July. 



During summer, the plants require to be 

 freely watered, and the side-shoots removed to 

 secure fine plump crowns. Frames that have 

 been used for early vegetables are useful for 

 planting out Violets to flower in autumn and 

 winter. Plant in light rich soil, near the glass, 

 airing freely, except when there is frost. Keep 

 the plants clean, stir the soil frequently, and 

 give little water during the winter. In spring, 

 the plants may be lifted and divided into as 

 many as possible, and if replanted they ought 

 to make large plants by the autumn. 



The character of the season has a great deal 

 to do with the success of Violets. Those 

 planted on a south border will always do best 

 in a damp season, and those on a west or north 

 border when the conditions are hot and dry. 

 Should red spider at any time appear, dust the 

 plants over with hot lime and soot, and repeat 

 the operation until the plants are free from this 



