80 
THE FLOEIST AND POMOLOGIST. 
[ Apeil, 
rule, are beside the present purpose.There are, however, a few intrinsic 
qualities, according to which colour seems necessarily effective, or the contrary. 
I shall mention but two, applicable equally whether the flower in which they are 
found is self or parti-coloured. The first is brightness^ by which I mean, neither 
a higher nor a deeper tint, the value of which is purely conventional and a matter 
of taste, but the opposite to the flat and washy appearance often seen in petals of 
thin substance, as if it were fading, and somewhat similar to what in art would 
arise from a too thin coat of paint.The other quality is distinctness^ by 
which term I mean, not the impossibility of mistaking at first sight whether the 
colour in question be a blue or a violet, a rose or a pink—for, on the contrary, I 
think such indescribable shades of cojour as are best to be found in the Eose 
form one of the highest charms of that peerless monarch of the garden—but such 
an individual distinctness as when once well seen and felt will ensure its being 
distinguished from others. 
“ The boundaries of science being now established, the province of taste may be 
inferred as including all not restricted by the former. When the rules of science 
have defined what is invariable and necessary, a large field will still remain open 
for individual taste to luxuriate in without reproach ; limited, indeed, on all sides 
from transgressing its proper bounds, but within its ample space unfettered. This 
is the region of taste, to which belongs whatever is^not claimed by the more rigid 
exactness of scientific rule. But beyond its legitimate sphere, it can have no 
jurisdiction. Whatever nature (which 'is the law of our Maker) requires, taste 
cannot dispense with as out of fashion; whatever it rejects, taste cannot patronise 
into a beauty. It may prefer colour to colour, at its pleasure, and dispute over 
the rival claims of its several favourites, which have naturally an equal claim 
to admiration ; But it is out of place when it demands precedence for an angular 
over a flowing outline, or for a disproportionate or unmeaning shape over one of 
which every part has reference to the whole; nor ought it to be allowed to stamp 
a conventional value upon an incongruous assemblage of colours. 
“ A cultivated taste does not often err thus. And by a cultivated taste, I mean 
simply one that is conversant with a flower in its varieties, and takes an interest in 
their observation. It is curious to observe the tact a person rapidly acquires in 
discerning anything that is a natural defect, or the parent of a natural advantage, 
merely by frequent, unconscious comparison. And this is the origin of the 
agreement there is between florists in the “ points ” of flowers. And the reason 
it is not more perfect is, because the faculty is not equally cultivated in all, nor 
is it perfect in any.” 
Considerable as are these extracts, I cannot but be assured that the time spent in 
their examination will have been well employed, inasmuch as it is only by a full 
acquaintance with sound principles we can arrive at safe conclusions ; and whilst 
their consideration presents to us in successive steps, and by the easiest processes, . 
a picture of the highest properties known in the world of flowers, large as is that 
domain, we are led by the same easy steps to deduce, first, that in Form these 
