390 
TASTE IN FLOWERS. 
begins to blossom in February, and continues, till the end of May, 
disregarding both frost and snow, being often covered with flowers 
from top to bottom, and forming a most beautiful object. It thrives 
in light sandy peat, and is increased, but with difficulty, either by 
cuttings struck in sand under a bell glass, or by layers bent down in 
July_ Bot. Reg. 
CLASS II.—PLANTS WITH ONLY ONE COTYLEDONE. 
ORCHIDEiE. 
Dendrobium aggregatum. —Clustered Dendrobium. Received, 
according to Dr. Roxburgh, into the Botanic Garden, Calcutta, 
from Mr. Pierard, who found it growing on the trunk of Lagerstrse- 
mia Reginae on the Northern border of Aracan, and observed it in 
the woods exclusively on that tree. It was, however, found to thrive 
on the Mango tree in the Botanic Garden. It appears to require as 
much heat and moisture as any of the Indian species, a circumstance 
which is explained by its inhabiting, when wild, the damp and sultry 
woods of Martaban— Bot. Reg. 
ARTICLE VII. 
ANCIENT AND MODERN TASTE IN FLOWERS. 
BY VIOLA. 
There are few circumstances, perhaps, that tend to place ourselves 
and our ancestors in stronger contrast, than the present passion for 
new and lovely varieties in flowers, compared with the simple tastes 
in them, which our forefathers possessed ;—and which are rarely 
now to be traced, but in the pages of their nervous old poetry. 
While looking over a few of the various fioricultural periodicals, 
and admiring the galaxy of beauty, which they present to all lovers 
of glorious nature, and successful art,—I was forcibly impressed with 
this contrast, and could not resist a little tendency to speculate up¬ 
on the probability, or rather improbability that any of these lovely 
specimens of nature’s loveliest productions, would find one poet,—in 
this age of verse-making,—to celebrate their beauty, and hand down 
his own name and theirs’ to posterity. Two reasons militate against 
this ; one is, that in the present high pressure state of society, com¬ 
petition, necessity for novelty,—and the endless variety of objects 
that daily multiply around us,—all require increased powers of lan¬ 
guage, to keep pace with the fresh calls that are continually made 
upon it. The other reason is, that the noblest, sweetest best of lan- 
