FOREST AND STREAM 
293 
foodland, Wawn mid (Barden. 
ROSE CULTURE, ETC. 
The angel whispered to the rose: 
“0. fondest object of my care, 
Still fairest found where all are fair; 
For the sweet shade thou givest to me 
Ask what thou wilt, ’tis granted thee.” 
“Then” said the rose, with deepened glow, 
“On me another-grace bestow.” 
The spirit paused m deepened thought— 
What grace was there the flower had not? 
’Twas but a moment—o’er the rose 
A veil of moss the angel throws, 
And robed in Nature’s simplest weed 
Could there a flower that rose exceed? 
Kkummacher. 
W ITH tliis paper we close for the present our remarks 
upon roses, although much might be written and 
spoken upon this interesting and voluminous subject, which 
has been a favorite one with the florist and amateur 
gardener for many years. The cultivation of the rose, as 
time advances, becomes more and more an object of par¬ 
ticular attraction, for every year developes something new 
in the realms of floriculture. Of such boundless extent 
has the family of the rose plant become, that one could 
not name the endless varieties offered for sale in any of our 
large cities. It were a far more difficult task to particular¬ 
ize and classify all the hybrids, shoots, and even new spe¬ 
cies. Having before spoken of some of the best varieties 
for cultivation, it were well to notice here some of the 
natural laws which govern their life and culture. The time 
was when many roses were very indifferent, and considered 
as worthless, having, when in flower, a few meagre single 
blossoms, and were pulled up and thrown aside as good for 
nothing. Many of our best roses of to-day were produced 
on these very roots, and from offshoots of the same con¬ 
demned varieties. I have had nineteen varieties of the 
rose, and some of them very perfect and fine flowers, be¬ 
fore me at one time, many of which were the result of a 
patient continuance of hybridizing and careful culture. 
The most of these roses can be quite easily commanded by 
any one who has patience, taste, and a passionate love for 
flowers. Unless you have considerable of these ' qualities, 
with much perseverance, you had better let rose culture 
entirely alone, and for your bouquet cut off a handful of 
apple tree blossoms. 
In this list of roses I had colors of many kinds—the 
pure white, the dark crimson, the purple, the striped, and 
the yellow—and many of them were climbers. Some of 
them would make good strong cones twenty to thirty feet 
in height in one season. Never reject a rose as worthless 
until you have cultivated it at least three seasons, for it is 
not at all uncommon for a very unpromising rose of the 
first season to develop in the third season to a perfect 
flower. I received from a friend on the western prairies 
some twenty years ago a box containing some sixteen good 
strong plants of what he called the different kinds of prai¬ 
rie rose. I planted them all out with much care, and was 
greatly troubled at the season of their blossoming to find I 
had a poor, undeveloped, ill-shaped, pinkish blossom on 
some stalks, and a whitish cluster of what I called very 
poor flowers on others. I was almost determined to root 
them up and throw them away, bfit upon a closer examina¬ 
tion I was led to the opinion that plants that bore such re¬ 
markably fine, glossy foliage, should bear a fine blossom, 
and as my friend did not send me a word as to the qualities 
of bis present, I came to the conclusion to give them an¬ 
other year of probation. I pruned them closely, and in 
every way gave them the treatment I have heretofore rec¬ 
ommended. The second year they gave me a much better 
show, and instead of a single row of small leaves I had a 
large leaf of the flower a finer color, and in many of my 
plants I had a double row of leaves. I continued the same 
treatment the third year with increasing encouragement. 
I found what I had very hastily condemned as good-for- 
nothings were indeed first class" plants, and every way de¬ 
serving my attention. Among the best plants that grow in 
my garden at this writing is one of these same roses, upon 
whose prdlific coneg I have cut a single bouquet of roses 
from one stem, which contains from ten to twenty buds, 
and blossoms of a very fragrant, deep, pink, prairie rose. 
In fact, this one plant lias been the parent of many roses 
rowing in other gardens in my near vicinity. Therefore, 
ever hastily discard a plant because it often takes several 
ears to fully develop its true worth. 
^lie best climbing roses are Madam D’Arbly, Baltimore 
;elle, Phillipar, and Gillroy. This last is a beautiful rose, 
mlet shaded, large size, with always a good growing habit. 
11 bud it is magnificent, but when in full flower its color 
mn pales. It is a running rose, and is well adapted for 
iflar cultivation and cemeteries. For a selection for a 
flail garden I have frequently recommended, and always 
Afl satisfaction to the grower, for they are very fragrant, 
m Prince Albert, crimson perpetual, common red, and 
r fbte moss, always beautiful, and easily grafted on sweet 
riar stocks; the “old cabbage” rose, known from the days 
t our grandmothers; crested Province, and souvenir de 
mlmaison. You can add to these acl libitum, but you can 
fld none more reliable and worthy your care than the 
bove named.- 
1 could very easily give my readers selections from a list 
jj 1 upwards of a thousand roses, and many of them very 
fle indeed, and worthy of the study of the florist and ama- 
®ur, but I do not deem it necessary in this place to grow- 
g? °f small collections. A small selection to commence 
vitk will be found the best, as rose cultivation w r ill grow 
on your hands. If ymu cultivate in a private garden, none 
but the best should be, cultivated. If you grow for bou¬ 
quets and sale,a larger collection will not come amiss. 
A few general hints will close this papei%on roses. You 
should aim always to obtain good strong plants. If your 
plant is very full and bushy, cut away all the weaker 
branches (if you do not own a pair of trimming scissors go 
and buy a pair), leaving four or five, never more than six, 
of the strongest shoots, and shorten these to three or four 
buds. Do not be afraid to do it, as it is the only way to 
obtain fine, strong plants, and fine, well developed flowers. 
At this period, if you wish for a dwarf plant, you will cut 
down to the last two eyes of the new wood, and leave no 
half grown or weak shoots. If you still find that; you have 
more branches or cones than you wish for, cut away one 
half of them, always removing the weakest ones, and so 
thin them out as to give them all the room you can. Re¬ 
member once and always that rose trees and bushes are 
very easily spoiled, and become worthless by bearing too 
much wood. 
I received a letter from a rose culturist once with the re¬ 
quest that I would tell him what ailed his roses. I seri¬ 
ously believed I had a blight, or some such enemy to fight, 
but on examination I found his plants suffering from this 
very error—of letting his rose plants bear too much wood, 
and thereby exhausting themselves. I recommended Dr. 
Scissors—a remedy which, carefully applied, gave him an 
illustration of my meaning on the spot, and the next sea¬ 
son, after the application of the necessary pruning, a splen¬ 
did blossom of strong plants rewarded the grower. 
A word or two upon the cultivation of the standard rose— 
now quite the fashion in good gardens—may not be out of 
place here (a full account of the treatment of standards 
will be found in a work upon rose culture, soon to be pub¬ 
lished by Ollipod Quill). -I give an extract:—“Standard 
roses, to give a pleasing effect in the garden, should be as 
near perfect as is possible to make them. To have a stand¬ 
ard rose truly handsome it should be as wide in what is 
teemed the head, or bouquet, as its entire height. By a 
correct and very careful system of rose standard pruning 
it is very possible to produce fine plants, as they enlarge a 
little every year, but do not always give the desired shape 
and comeliness. Remember, that for all kinds of roses 
spring is the best time in which to prune. Set out your 
standards as early as you please in the place in which they 
are to stand, and be very sure not to touch them until quite 
late in April; then you should cut all the small shoots close 
off, and shorten the strong ones to three or four eyes, and 
always leave the eyes upon the top of the branch, the up¬ 
permost pointing upwards and outwards. Make a clean, 
smooth cut. This kind of pruning is the only sure guide 
to a beautiful rose tree. Now your work for the future is 
comparatively easy; but remember, you must do it accord¬ 
ing to this rule, or you will fail entirely in producing a fine 
rose tree. As the new shoots put forth you will carefully 
select from among them the best and strongest, and which 
grow in the right direction to widen the head, and let those 
shoots make all the growth they will. Any shoot that is 
growing from the centre upwards treat in the same manner; 
rub off or cut off with a sharp knife all weak shoots, as 
well as all that cross each other or grow inward, and be 
sure always to remove the weakest. You will find by this 
treatment that you will have all the wood you want, and 
one or two seasons of practice and observation will give 
you not only knowledge, but assurance in your own abili¬ 
ty. You will have found by this time that one season does 
not give you material for a full and finished tree, or a “full 
head.” The next season you will shorten these branches 
half their length, being very careful to leave the end bud, 
or under bud, as you well know that rose shoots always 
grow upwards. In the second and after seasons look well 
to your new wood, and cut out all those branches that 
crowd or cross each other. These are found to be young 
and tender branches, and easily removed. Rub off all the 
buds you do not want, and proceed in this manner year by 
year, and you will form a tree that will astonish jmurself 
as much as gratify your friends. When this state is reached 
you will only have to cut back to two eyes every season, 
and remove the weak wood. Do not be afraid to use the 
pruning knife and scissors.” 
By following the above rules, you can own your rose 
trees not only for one short season, but for ten years, as 
you can lift them and secure them from cold, and always 
rejoice in the work of your own hands. 
Ollipod Quill. 
Answers to Enquirers. — Burton, of Pennsylvania .— 
The prominent or principal feature in garden scenery, par¬ 
ticularly landscape gardens, should never be allowed to in¬ 
troduce a monotonous style in the subordinate characteris¬ 
tics of the grounds. You will always observe some one 
point from the windows looking from the principal rooms, 
or from some prominent elevation near the house, from 
which a pleasing view is always obtained of the garden as 
a whole. Give this your especial attention. We sup¬ 
pose this site of which you speak to be elevated, as it should 
be, above the surface of the garden, looking, we will sup¬ 
pose, from a terrace, over the various parts of which your 
garden is composed—as lawns, thimbleberries, single speck 
mens and groups of shrubs, or trees and flowers and gar¬ 
den ornaments, all should so combine as to blend in one 
harmonious whole. Symmetry is not formality. O. Q. 
Constant Readier —In answer to your enquiry, “What 
soil is best adapted for the growth of the Japan and Span¬ 
ish lily?” I would say, these splendid new varieties can be 
successfully cultivated either by potting or open ground 
cultivation. The best way is always to start the bulbs by 
a gentle heat, having placed them in pots filled with fine 
soil. Two parts of earth from an old hotbed, composed 
of leaves and horse manure, two years old if you can ob¬ 
tain it, one part rotten sods, or good yellow loam, and one 
part sandy peat; if your peat does not contain sand add a 
small quantity. You can get your bulbs potted as above 
at any good florists by giving your order, and save time 
and money. We always start in pots and transfer to open 
ground. Q. Q. 
Best Time to Paint Houses. —The Technologist, a good 
authority, states that paint applied to the exterior of build¬ 
ings in autumn or winter will endure twice as long as when 
applied in early summer or in hot weather. In the former 
it dries slowly and becomes hard, like a glazed surface, not 
easily affected afterward by the weather, or worn off by 
the beating of storms. But in very hot weather the oil in 
the paint soaks into the wood at once, as in a sponge, leav¬ 
ing the lead nearly dry and ready to crumble off. This 
last difficulty, however, might in a measure be guarded 
against, though at an increased expense, by first going over 
the surface with raw oil. Furthermore, by painting in 
cold weather you escape the annoyance of small flies, which 
invariably collect during the warm season on fresh paint. 
—The following from the Brisbane Courier (Australia), 
if credited, shows that in Queensland our famous Yosemite 
trees are eclipsed:—While cutting a given line on the banks 
of the river Johnstone, for the purpose of examining the 
land, an enormous fig tree stood in the way, far exceeding 
in stoutness and grandeur the renowned forest giants of 
California and Victoria. Three feet from the ground it 
measured 150 feet in circumference; at fifty-five feet, where 
it sent forth giant branches, the stem was nearly eighty 
feet in circumference. 
jfr# and J §?iver 
FISH IN SEASON IN JUNE. 
Salmon, Salmo Solar. Salmon trout, Salmo confinis. 
Trout., Salmo fontinalis Shad, Alosa. 
Land-locked Salmon, Salmo gloveri Michigan Gray ling, Thymallus tricolor 
Black Bass, microjrterm salmoides, micropterus nigricans. 
Striped Bass, Roccus lineatus . Sea trout , Salmo immaculatus. 
Bluefish, temnodon saltator. Weakfish. 
The harvest of the sea is not to be supposed more plen¬ 
tiful this year than usual, but the methods of transporta¬ 
tion being increased, fish find their way in quantity to New 
York, where there exists an active demand. Salmon are 
more abundant, and sell % at thirty-five cents a pound. The 
greater proportion comes from Canada; the Penobscot fish 
are still rare. The Montreal fish weigh from twenty to 
thirty-five pounds; the Maine fish hardly over half that. 
The Penobscot fish are worth, however, fully ten cents a 
pound more. The daily supply may be estimated at about 
5,000 pounds; this will increase now every day until in 
July, this quantity will double, and salmon will be worth 
twenty-five cents a pound. 
Looking over a New Orleans market report we find that 
pompinos are about the same price there as in New York, 
from seventv-five cents to $1 a pound. Mackerel fine, but 
falling off in size—some coming from the coast of Long 
Island. Bass not quite as plentiful—still, those that come 
are giants. Blue fish not over abundant, but much larger, 
turning the scales at fourteen pounds. Spanish mackerel 
are arriving from Norfolk; some few stragglers, the ad¬ 
vance guard, have been caught north of the Chesapeake. 
Real wild trout, the products of the inumereble streams of 
Canada, are now being caught by Indians and sent into 
market. Mr. Blackford makes a specialty of this business. 
We noticed that most of the large trout had no eyes, the 
Indians having used them for bait. These fish supply 
Saratoga and Long Branch, and go off like hot cakes at fifty 
cents a pound. 
Civilization and frog-eating go undoubtedly hand in hand. 
With frogs or diamonds, it is simply a question of supply 
and demand. When public taste demands frogs in quantity 
frogs are found, and to-day no little supper is absolutely 
complete without its dish of frogs. Americans have for a 
distinguishing trait their assimilating qualities, and we eat 
frogs now with the avidity'of Frenchmen. The mastodon 
breed—the giganticus —comes from Cape Vincent, in this 
State. Hind quarters, with the ribs, are fully eight inches 
long arid are worth fifty cents a “pound. Fully 500 pounds 
come into the market every day. Shad are now scarce, and 
on the 20th of June the law forbids their being caught in 
Connecticut. Flounders, or flukes, in abundance, only six 
cents a pound. This fish has an unfortunate name. If 
only Philippe were here in New York ready to convert the 
despised fluke into une sole a la Normande! Sheepsheads 
in abundance. 
Our attention was particularly called to an article publish¬ 
ed last Sunday, June 14t,h, in one of our leading papers, 
headed “Decayed Fish.” We feel certain that the infor¬ 
mation upon which it was written was in error. It sug¬ 
gested the idea that large quantities of unwholesome fish 
were sold in the city. Careful enquiry in regard to this 
matter shows that the greatest care is taken not to put 
spoiled fish on the market. The quantity of bad fish found 
in the markets varies with the weather from 10,000 to 100,000 
pounds a week. At no time since the opening of this fish 
seaspn has it been 60,000 pounds. We are not exactly pre¬ 
pared to make the assertion, but it seems as if there is a 
wrangle at present between the Corporation offal contractor, 
who charges the fish dealers some price to remove the bad 
fish, and a private party who is willing to pay for the fish 
offal and who finds a profit in converting it into fertilizers. 
Colonel Devoe, the Superintendent of the markets, is in- 
