On the Culture of the Rose. 245 
Article II. —On the Culture of the Rose. By Rusticus. 
Gentlemen^ 
Observing on the cover of your Magazine, an announce¬ 
ment of your intention to insert papers on the cultivation, &c. of all 
our chief “Fruits, Vegetables, and Flowers;” and as my remarks on 
Changing the Colour of the Flowers of the Hydrangea, seems to have 
met with your approbation, T beg leave again to trouble you with a 
few more remarks on the Culture of the Rose. This ornament and 
charm both of the palace and cottage, seems to have been a universal 
favourite for an unknown length of time, both throughout Europe and 
Asia. Along the plains of Syria, Roses are formed in thick planta¬ 
tions, and form one of the means of subsistence to the natives, who 
convert the leaves and flowers into cakes, otto, and tarts, the latter of 
which, according to modern British travellers, are exceedingly deli¬ 
cious : it is not certain, however, what are the species there cultivated. 
Some persons must have informed me, or I have read, that in Da¬ 
mascus they collect the young tops of Rose trees, and eat them as 
vegetables. 
There seems to have been but few sorts cultivated till within the 
last 40 years, since which time a great number of beautiful varieties 
have been raised from seed on the Continent, chiefly in France; 
Britain, too, has produced upwards of 300 new varieties, mostly from 
the R. spinosissima, or Scotch Rose, thus swelling up the nursery cata¬ 
logues to upwards of a thousand names; many of these, however, so 
nearly resemble each other, that it has occasioned many persons to 
doubt whether they are distinct varieties, or whether the trifling dis¬ 
tinction which does exist merely arises from situation, soil, &c. 
However this may be, the distinction amongst many of the French 
Roses is so trifling as scarcely to be discernible; and most judges 
have come to the conclusion that there does not exist more than about 
500 real distinct varieties. 
The Rose thrives best in a rich, strong, loamy soil, and is generally 
]n’opagated by layers, when the true sorts are intended to be preserved. 
By cuttings, for such as the Rosa Indica, and its varieties, R. Banksia, 
R. noisette, &c.; by suckers for the Provence or Cabbage Rose, and 
many other common sorts; and by budding or grafting, when standards 
are wanted, or a variety of coloured flowers on one bush. 
is performed thus;—in the beginning of July, just when 
(hey are coming into flower, having provided yourself with a sharp 
knife, and a few hooked pegs, commence by taking hold of the shoot 
intended to be layered, and make an incision just below a bud, on the up- 
]>er side of the branch, making your knife pass half way up to the next 
