303 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, November 17, 1857. 
wall in a sheltered situation, with a dry border at its 
foot, should plant as many of these delightfully scented 
Roses as he can spare room for. For conservatories, 
greenhouses, and windows there are no Roses so suit¬ 
able. I select, as usual, a few of what I consider the 
cream of the class. 
Adam , rose, salmon centre; large and superb. 
Bardlet Deschamps, pale lemon, shaded; very beau¬ 
tiful. 
Caroline, bright pink, cupped, and double; fine. 
Canari, splendid bright yellow. 
Devoniensis, creamy white; a well-known good Rose. 
Elise Sauvage, pale yellow, with buff centre; very 
beautiful. 
Oloire de Dijon , fawn, shaded with salmon; rather 
new, but no doubt the finest Tea Rose known. 
Goubalt, bright ros$, shaded ; robust and hardy. 
Le Pactole, lemon yellow centre, in large clusters; 
fine. 
Mareschal Bugeaud, bright rose, deeper centre; a large 
and very superb rose. 
Madame de St. Joseph , fawn, shaded with rose ; large 
and double. 
Nephetos, pure white, lemon centre; very beautiful, 
especially when just opening. 
Saffrano, fawn-coloured, shaded; excellent. 
Souvenir d’Elise, white, with blush centre. 
Souvenir d’un Ami, deep rose, large, and well formed; 
excellent. 
Vicomtesse des Cases , bright orange yellow, large 
bloom ; one of the best. 
Noisette Roses. —This class has a great affinity with 
the last. Like them their fragrance is abundant, and 
the blooms beautiful in colour. They produce often 
immense clusters of flowers, and many varieties with 
well-formed, large, handsome blooms. Several form fine 
drooping standards, and others climb to a great height 
on walls or pillars. The soil should not be too rich, 
but deep and dry. In pruning attention must be given 
to the habit. If very vigorous prune slightly; if 
moderate prune more closely. 
Aimee Vibert, pure white, in large clusters. 
Augusta, sulphur; a very fine Rose. 
Caroline Marniesse, blush white, neat, compact, and 
very double, producing immense clusters. 
Fellenberg, bright carmine, cupped; a very neat 
Rose. 
Jaune Despres, creamy white, changing to bronzy 
yellow. 
Lamarque, lemon, very large; an excellent Rose to 
cover a high wall. 
Sir Walter Scott , deep purple; suitable for a wall or 
a pillar. . ' 
Solfaterre, bright sulphur, extra large; a truly 
splendid Rose. 
Triomphe de Bolwyller, pure white; excellent climber, 
and a first-rate Rose. T. Appleby. 
% 
THE CHINESE YAM. 
Having followed Mr. Beaton’s advice in the spring re¬ 
specting the culture of the new Chinese Yam, perhaps your 
readers may be glad to hear the result of my small expe¬ 
rience in the matter. 
I procured a dozen of the largest Yams I could, on the 
average eight inches long, and as thick as one’s finger, and 
planted them in March in the common garden soil, a very 
good loam, in a slanting position, the small end, which is 
the top, being about four inches from the surface. They 
soon made their appearance, with the exception of two 
that were devoured by the grubs, which seem to like them 
amazingly, and the haulm (very similar to the common 
Bindweed) ran up the sticks to the height of six feet and 
more in the course of the summer. 
About three weeks ago I raised an average one out of 
curiosity, and, to my surprise, found as much difficulty as if 
I was transplanting a tree, the bottom of the tuber being as 
nearly as possible three feet from the surface, and as it 
increases in size downwards it cannot be drawn like a 
Parsnip or Carrot. The tuber measured twenty nine inches 
in length, and weighed 1 lb. 6 ozs. 
So far so good; but, as the proof of the pudding is in the 
eating, I was desirous of trying the quality of my Yam, and 
accordingly I had it cooked like a Parsnip, and brought to 
table. It was soon evident that the mode of cooking w r as 
wrong, at least if the new Yam is really a.palatable tuber, 
for the consistence was disagreeable. However, remem¬ 
bering that the first fortunate possessor of a half pound of 
tea boiled it all at once and then ate the leaves, and com¬ 
plained of his hard fate, and knowing that a badly boiled 
Potato differs lolo ccelo from one well boiled, I am not dis¬ 
couraged, but appeal to Mr. Beaton, or some one of your 
valuable correspondents, for a better method of cooking this 
new tuber. 
Its very slight flavour, something between that of a Potato 
and a Jerusalem Artichoke, seems to warrant me in thinking 
it likely to become quite a staple vegetable with us, provided 
it can be rendered floury, or improved in consistence. 
It will be found advisable to plant the tubers on the top of 
a ridge thrown up at least two feet high, for the greater con¬ 
venience of raising them, otherwise the labour of raising 
many would be enormous.—H. C. K. 
[We are informed that this Chinese Yam should not be 
boiled more than a few ’ minutes, for if boiled longer it 
becomes gummy and disagreeable. We should be obliged 
by some information on this subject, for it is quite as neces¬ 
sary to be known as how to grow the tubers. It will be seen 
from the following, which we extract from a pamphlet 
recently published by Mr. Prince, the well-known nursery¬ 
man of New York, that the Chinese Yam “ requires in boil¬ 
ing about half the time of the common Potato.” 
“ In 1849 it was impossible to obtain a full-grown root at 
any price, but in the course of two months I received some 
small weak tubers less in size than a pea. These I planted 
and cultivated with care, and was greatly amazed to find in 
the autumn that they had formed roots eighteen to twenty- 
four inches long, and on cooking them they proved so ex¬ 
cellent that the conviction was forced upon my mind that 
this esculent must prove a most perfect substitute for the 
Potato. I took {measures at once to procure a full supply 
by importations and otherwise, paying in some cases as high 
as 700 dollars per bushel. These were all tubers or small 
pieces of root, as I was unable to purchase a perfect root, 
although I offered, by advertisements, to give twenty-five 
dollars each for one hundred. My plantation the past year 
covered two acres and a half, consisting of 36,000 plants 
procured at a great expense. 
“ During the winter of 1855 and 1856 I left a considerable 
number of the roots in the open ground, when the mercury 
fell to 10° below zero ; and I have allowed two acres, com¬ 
prising 33,000 roots, to remain out the present winter, during 
which the mercury has sunk to 15° below zero, an extreme 
of cold never before experienced on Long Island. 
“ With regard to hardihood, if the earth becomes frozen j 
to the entire depth of any root within it, that point is tested j 
quite as effectually with the mercury at 10° as 40° below 
zero. The root in question has been grown successfully in 
Aberdeenshire, Scotland, lat. 57°, and there exists no plau¬ 
sible reason why it may not be grown at Quebec. Indeed, 
considering its general character it would seem destined not 
only to spread over our own country, but over the Canadas, 
Sweden, Norway, Denmark, Russia, Germany, and all other 
countries in the temperate zone, producing a complete 
revolution in their alimentary basis. In the preparation of 
the ground for planting only decomposed manure should be 
used, and that should be placed as deep as possible, and but 
little near the surface, as this vertical root seeks the manure 
below, the lower end of the root being the enlarged portion, 
which requires the most nutriment for its full development. 
Coarse manures should never be used; and such manures 
as are used must be so applied as not to come in contact 
with the roots, as they evince the utmost repugnance to any 
contact with crude manures, and will fail to develope their 
growth if in proximity with them. This instinctive re- 
