APRIL. 
73 
briar stock, especially when we consider the number of enemies that Roses 
have, and how few people understand them, and how little they do for them 
as regards cultivation, preservation from mischief, and restoration after it. It 
should not be forgotten that, whilst no nation can grow better Roses than we 
can grow, the Rose, in this variable climate, is here on sufferance. Pains and 
appliances will, however, do great things. Make use of them, instead of 
wasting your time and breath in blaming, for your failures, Providence, the 
climate, and the nurseryman. 
This subject would have been treated of in the lecturette delivered in the 
Council-chamber of the Royal Horticultural Society last year, but, as I was 
limited to short time, I thought it better to reserve this as a separate subject. 
As Mr. Turner observed to me that he wished the lecture had been as long 
again, probably he will accept this as a reparation. As lectures on fruits and 
flowers, especially on the national flower, should be practical and intelligible, 
I have endeavoured to avoid, in both cases, letter-learning—“ Philosophy, 
vainly so called.” 
HINTS TO THE AMATEUR 
ON THE IMPORTANCE OF SECURING A GOOD SUPPLY OF WATER FOR HIS 
GARDEN. 
We have already, in a former paper, insisted upon the urgent necessity of 
draining from the soil the superfluous moisture, and of rendering the ground 
easily permeable to the young roots of plants, thus permitting them to receive 
supplies of proper food without inducing the appearance of plethora or indigestion. 
The earth and the atmosphere are the two great sources from which plants 
derive their food; in the former they find those organic constituents, and in 
the latter those gases, which, when absorbed in a fluid form, and again given 
off by perspiration in the form of oxygen, go so far in the production and 
support of animal life, and tend to preserve that balance between the animal 
and vegetable kingdoms, which we daily see so fully illustrated. 
It is of the first importance, then, that the water for the use of the garden 
should be well and thoroughly aerated. There may be situations in which it 
can be forced from a pond or river already sufficiently aerated; but in most 
places it must come from a well, and should be pumped up into a large stone 
tank or wooden cistern, which, if placed at the highest point of the garden, 
would allow the water to run out at a tap, without the labour of carrying. 
The importance of the temperature of the water is most obvious. Suppose 
it is required, after a few hot days, to water a quarter of vegetables—to give 
it, in gardener’s phrase, “ a good soaking.” The temperature of the well 
water is about 55°, while the sun has heated and dried the ground’s surface 
to 84° or 85°. Surely the application to the ground of a great quantity of 
water at such a temperature must be very unnatural, and tend to the production 
of paralysis rather than vigour. 
In the course of our time we have known many difficulties to arise, and 
expensive alterations to be required, in consequence of the neglect of these 
preliminary precautions in a garden. Let us, therefore, most earnestly advise 
our friends who are starting in this way to do the things which we consider 
needful, rather than submit to the inconvenience for years, and then, at a 
great expense, have to re-establish their gardens. 
The art of watering a garden well is one only to be acquired by very con¬ 
siderable experience. We dislike small dribblings, and should prefer hearty 
soakings, moistening at the same time the branches of the plants with the dew 
of the garden engine. We consider this last practice very judicious, and should 
