437 
On the Cultivation of the Salvia Splendens. 
The y. yrdcilis and F. virgdta are more suitable for training, tbaii 
some of the other species. I would particularly recommend the 
F. virgdta to the notice of your country readers; it is now well known 
about London, and far surpasses, in my opinion, all the other species; 
excepting one, the flowers of which I saw for the first time last sum¬ 
mer.—T have no reason to think it a very new one, but understand 
it is difficult to propagate.—It was shown to me by the name of 
F. tendllay but I rather think that this name is incorrect, the real 
F. tendlla, being another species. 
The F. microphylla, when trained with a naked stem for eight or 
ten inches, has also a very pretty effect. 
In conclusion let me add, that the F. gracilis, F. virgdta, and some 
others, stand the winter well in the open ground, in the neighbourhood 
of London,—dying to the root in winter, and shooting up again in 
spring, thus forming a beautiful addition by their pendant scarlet blos¬ 
soms, to the flower garden, during the latter part of summer and 
through the autumn. If the frost is particularly severe in the winter, 
it would be well to put a good sized flower-pot over the spot in which 
they are planted, 
I remain, yours, &c. 
A Young Amateur, 
February 14, 1832. G. A. L. 
Article III .—On the Cultivation and Management of the 
Salvia SpUndens. By Sage. 
Gentlemen, 
After a careful investigation of your valuable Horticultural 
Register, I find no mention made of a most beautiful plant, producing 
in rich profusion its elegant scarlet blossoms, in spikes from 6 to 8 
inches long, in the months of October, November, and December, and 
growing from 4 to 8 feet high—I mean the Salvia Splendens. 
I hope you will insert in an early number, the following method, by 
which I have succeeded in growing this beautiful production of the 
Mexican clime to great perfection. The compost should be composed of 
One barrowful of fresh loam, 
One ditto of sandy peat. 
One ditto of rotten dung. 
The above ingredients should be well ameliorated with the frost, 
broken to pieces, then sifted through a coarse sieve, and well incorporated 
together, which will form what florists term a light rich loam. 
