JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
October 6, 1881. ] 
307 
The number of Roses named by all the electors is 223, and of 
these as many as fifty-eight varieties had only a solitary vote. 
The electors to whom we are all indebted for their returned 
voting papers areas follows— Amateurs: Miss Bulmer, Hereford ; 
Miss Penrice, Norwich ; the Revs. C. H. Bulmer, Hereford ; A. 
Cheales, Brockham ; H. H. D’Ombrain, Ashford ; J. M. Fuller, 
Bexley ; W. H. Jackson, Bedford ; J. H. Pemberton, Havering- 
atte-Bower ; E. N. Pochin, Leicester ; J. P. Tomlinson, Torquay ; 
J. A. Williams, Yardley Wood ; G. H. W. Watson, Coventry. 
Messrs. G. Baker, Reigate; PI. B. Biron, Canterbury; James 
Brown, Heaton Mersey ; J. Burrell, Heighington ; F. Burnside, 
Farninghara ; John Choyce, Atherstone ; A. Evans, Marston ; G. H. 
Fewkes, Erdington ; F. H. Gale, Hitchin ; W. J. Grant, Ledbury ; 
T. Gravely, Cowfold ; A. K. Griffith, Edgbaston ; P. Grubb, War¬ 
minster ; T. B. Hall, Rock Ferry ; T. B. Haywood, Reigate ; J. 
Hinton, Warminster ; G. Humphries, Chippenham ; T. Laxton, 
Bedford ; E. Mawley, Croydon ; J. Mayo, Oxford ; E. Mitchell, 
Romford ; G. Mount, Canterbury ; F. C. Pawle, Reigate ; Alfred 
Slaughter, Steyning ; J. Sargant, Reigate; J. Sladden, Evesham ; 
Joseph Smith, Warminster ; A. G. Soames, Grimsby ; J. Tranter ; 
Upper Assenden ; A. J. Waterlow, Reigate ; W. H. Wakeley, 
Rainham ; Ernest Wilkins, Sutton, Suri^y ; E. R. Whitwell, near 
Darlington. Nurserymen: Messrs. Buuyard & Co., Maidstone; 
B. R. Cant, Colchester ; Cooling & Son, Bath ; Cranston, Hereford ; 
H. Curtis, Torquay ; Davison & Co., Hereford ; Dickson & Sons, 
Chester; Durbin & Co., Englishcombe near Bath ; Farren, Cam¬ 
bridge ; Francis & Co., Hertford; Frettingham, Beeston near 
Nottingham ; Jefferies & Sons, Cirencester ; Keynes & Co., Salis¬ 
bury ; Laing & Co., Forest Hill, Kent ; Mack & Son, Catterick 
Bridge, York ; J. Mattock, New Headington, Oxford ; Merry- 
weather, Southwell, Notts ; Mitchell & Sons, Piltdown, Uckfield ; 
G. W. Piper, Uckfield ; George Prince, Oxford ; W. Rumsey, 
Waltham Cross ; Stephen Treseder, Cardiff. 
And now, a word of thanks to all who have helped. It is no 
formal word. I gratefully acknowledge the help and assistance I 
have received from both classes of voters, and the many kind 
letters which have accompanied the returns from persons whom I 
know only through the medium of our Journal, and whom I am 
never likely to meet and to give the warm hearty grip of hand 
which I would now do through its columns. We have a common 
bond of union in our love for the beautiful flower that gives 
happiness and hope to so many of the weary, careworn, and 
suffering in this life, and that adds a zest and pleasure to health 
and success—one and all, I thank most heartily.— Joseph Hinton, 
Warminster. 
AUTUMN IN THE KITCHEN GARDEN. 
To manage a kitchen garden properly daily attention is needed, 
and in autumn the work is almost as pressing as in spring. In 
spring a good supply of vegetables for the summer is the object 
in view ; in autumn attention should be directed in the same way 
towards the winter supplies. True, not much cultivation can be 
begun at this time, but everything partly grown can be assisted, 
and that matured can be preserved. 
Cleanliness is a great matter in the kitchen garden in autumn. 
Many take great interest in making neat beds in spring and 
dressing and keeping everything clean at that time, but in autumn 
it is allowed to become a forest of overgrown vegetables and 
weeds. “ It does not matter,” some may say, “ as the ground will 
soon be all cleared, and then everything will be right; ” and this 
may seem so, but what prospects to look forward to next spring, 
and what lots of weeds will appear amongst the young seedlings 1 
Indeed one season’s neglect, or what is supposed to be the saving 
of a few days’ labour in hoeing or weeding in autumn, will cause 
weeks of work in the following season. Many may not be able 
to find much time to rake and sweep in the kitchen garden in 
autumn, but hoeing should never be neglected, and they must be 
busy and short-handed who cannot take a few hours weekly at 
this operation. Asparagus beds and bush-fruit quarters are 
always inclined to become weedy, and very dirty they may often 
be seen in autumn ; but all who value a clean easily-kept garden 
will never allow this to happen. According to our experience it 
is surprising how easily a garden is kept clean if weeds are never 
allowed to make any progress. 
The present is a good time to note down the merits of any par¬ 
ticular vegetable or fruit in the kitchen garden, and any that has 
not proved satisfactory should be either thrown away or marked 
for removal afterwards. When any plant is in leaf and fruit it is 
much easier to form a just estimate of it than trying to remember 
it at midwinter. Now is also a good time to note the time each 
vegetable takes to gain maturity after sowing or planting. To 
crop a kitchen garden after the best system all crops should be 
arranged for the following year before those of the preceding 
season are cleared off the ground. Next year our kitchen garden 
crops will not be planted at random ; they are all allotted now, 
not only in memory, but also on a label placed on each space. It 
is surprising the help this is in a busy spring. 
Many kinds of summer vegetables will now be over. Peas are 
mostly past, and Kidney Beans always go with the first frost. 
There is nothing gained by leaving these dry on the ground ; but 
if they are collected into a heap, mixed with the sweepings of 
lawns and old soil, manure will be formed by spring good enough 
for the best of vegetables. In heaps of this kind weeds should 
never be placed, but decayed leaves of every kind may be used. 
Those who delight in good vegetables generally try to save 
seeds of their favourite sorts, and this can now be seen to ; the 
earlier in autumn the seeds can be ripened and saved the better. 
In very few cases is seed-saving attended to in a proper way, as 
few grow crops purposely to gather all the produce for seed< As a 
rule it is only what becomes too old before it can be used that is 
gathered for seed, and this is frequently too late in the season to 
give it justice. Last spring we exercised a little more forethought 
in this matter, as we sowed rows of several varieties purposely 
for seed, and we find the yield from these much better. 
The experience of the past two or three winters should make us 
all prepare for another, and well it will repay anyone to make 
provision before the autumn is too far gone. Supeifluous growth 
should not be allowed to remain, as it all impedes hardy develop¬ 
ment, and this is much wanted in winter. All kinds of Cabbage, 
Savoys, See., which have made enormous side leaves might have 
most of them removed at once, as they only make the centres 
more tender, and they will die away in severe weather. Brussels 
Sprouts, too, generally lose their leaves in winter, and as these 
protect the sprouts they miss their protection more than they 
would do if they were taken off in autumn and allowed to grov 
exposed. The protection of roots will very soon demand atten¬ 
tion. It is a bad plan to trust them all under one condition, the 
best way being to have some in the ground and some out of it, 
some at hand for use and c thers as a reserve. 
Autumn-planted Cabbage should now be starting into growth 
freely, but slugs are often as troublesome now as any time in all 
the year, and the young plants must be carefully watched. It is 
a great matter to have them well established before the weather 
becomes severe, as they do not grow much afterwards, and when 
very small at such a time they are liable to die. Those who 
wish to be well provided for severe weather iu winter will not 
allow the autumn to pass too far before being well supplied with 
protectors. Mats and canvas are too expensive to employ tor 
everything in the kitchen garden, but a good rick of dried fern or 
bracken will be found of the utmost service.—M. M. 
THE ARRANGEMENT OF CUT FLOWERS. 
Mr. Luckhurst’s articles are at all times instructive and 
profitable, but none, we venture to state, could be read with 
greater interest or profit than his recent contributions on the 
arrangement of cut flowers. He undoubtedly possesses great taste 
both in floral decoration and landscape gardening, therefore 
much weight may be attached to his teachings in this difficult 
branch of the gardener’s profession. He has in the present 
instance turned his knowledge and experience to good account 
in explaining those principles which should guide every gardener 
in the selection and arrangement of cut flowers. 
That there is, as a rule, an absence of taste among the majority 
of gardeners we cannot deny, since we have ample evidence to 
adduce in support of the truth of this assertion. And why is it 
so ? Simply because in nine-tenths of such cases gardeners do 
not take the trouble to cultivate taste for artistic gardening. 
True, everyone is not in possession of this natural gift; but much 
bad taste might be avoided if gardeners were to strive to acquire 
an artistic knowledge of this branch of their profession by a 
systematic course of study. The arrangement of cut flowers taste¬ 
fully is at all times a beautiful, instructive, and profitable study, 
and should receive greater attention from gardeners generally 
than it now does. 
Unfortunately, to most gardeners the operation of arranging cut 
flowers is a mere mechanical one. No attempt whatever is made 
on their part to arrange the flowers with harmony or taste. So 
long as a few glaring masses of colour are huddled together in 
various receptacles, their ideas of taste are accomplished. We 
have frequently seen examples of very bad taste in this direction 
on the part of men holding good positions as gardeners, and from 
whom we should naturally expect totally different results. We 
will give one instance to support the foregoing remarks. This 
was the decoration of a dinner table, the colours selected being 
