1876. ] 
THE NEWER TEA-SCENTED ROSES. 
177 
largest, and the sort most generally grown. The Nottingham variety is very 
much smaller than the Dutch, but possesses a brisk, piquant flavour, and is on 
that account preferred for the purposes of dessert, &c. The Stoneless variety is 
generally less than the Nottingham, and is entirely destitute of seeds, and less 
highl}’- flavoured. The Dutch variety is possibly that best suited for the purpose 
of preserving, but any of the three sorts may be used for this purpose. The 
method of preparing the jelly or conserve is exceedingly simple, and is as follows : 
—The fruit should be ripe, but not too much so, as this would be likely to 
detract from the piquant and agreeable flavour of the conserve. Put it in a 
copper saucepan, and cover with cold spring-water; place upon a slow fire, and 
allow it to simmer gently until the fruit becomes quite a pulp ; while quite hot, 
strain through a hair sieve, or strainer, but do not in any degree press it. To 
every pint of juice so obtained add one pound of loaf sugar, and allow it to boil 
until it becomes a jelly, taking care to keep stirring it well all the time.— 
P. Grieve, Culford, 
THE NEWER TEA-SCENTED ROSES. 
r HTLST our lists of hybrid perpetual Poses introduced since 1860 have 
grown to so great a length, the list of Tea Roses in our catalogues has 
V year by year also become longer, and merits well, as it seems to us, a 
careful review. The newer varieties have been real improvements in 
size and shape of flower—better habit has been gained, something, too, in the 
way of hardiness, fresh colours have been originated, and the delicious scent of 
Rosa indica odorata has been maintained. 
What hybridisation there has been, has mostly been with the Noisettes ; 
and Marechal Niel, sometimes called “ Tea-scented,” sometimes Tea-scented 
Noisette,” is one of these hybrids. Boucj^uet d’Or, a variety of Gloire de Dijon, 
and Caroline Kiister (both of 1873), might almost be called Teas. 
We have to thank M. Guillot fils, of Lyons, for some of the best, and we 
have to thank him, too, for the introduction of the use of the seedling Brier as a 
stock for dwarf Teas. On this stock budded plants thrive splendidly ; indeed 
we believe, from the experience we have had of some beds of Tea Roses budded 
on this stock, that the culture of Tea Roses out-of-doors may be successfully 
carried out even in the coldest parts of the kingdom—of course, with protection 
in winter; but this is easily given, as a little bracken fern amongst the branches, 
and a mulch round the roots, wnth proper and thorough drainage, suflSces. To 
M. Guillot we owe, to quote them in chronological order:— Triomphe de Guillot 
jils^ almost a climbing Tea, 1861 ; Madame Margottin^ one of the best and 
hardiest yellows, 1866 ; Reine de Portugal, yolk-of-egg colour, 1867 ; Adrienne 
Christophle and Marie Sisley^ the first buff yellow and white, all mixed, the lat¬ 
ter light, tipped with crimson, 1868 ; Catherine Mermet^ perfection of shape, 
large, open, and lovely in its creamy light rosy-salmon, 1869 ; Comtesse de 
Nadaillac^ a creamy-rose, with apricot base of petals, 1871 ; Marie Guillot^ a 
