120 
THE FLORIST AND POMOLOGIST. 
[ August, 
Or suppose we take two tulips of different 
kinds, one having a long cup and the other a 
short one, but both equally rich in their 
coloured delineations, and inquire why the 
short cup is invariably preferred to the long 
one. Here, again, the answer is not because 
the colour is superior in either, for in both it 
is equally good ; but simply because there is 
greater uniformity in the general outline of the 
shorter flower, the effect of which is consider¬ 
ably increased by its more perfect accordance 
with the form in which the colour is displayed. 
Experience, therefore, teaches us that the most 
perfect, and consequently the most beautiful, 
tulip is that which presents to us the most per¬ 
fect uniformity of outline, combined with a 
corresponding uniformity in the character 
and arrangement of the coloured forms 
depicted upon it. In tulips with round cups 
and straight margins, however, there can 
neither be uniformity of outline nor harmony 
with the coloured forms ; and believing every 
rule to be defective which does not provide 
for this best of all properties, I have long since 
discarded Mr. Glenny’s in favour of another, 
which requires the upper margin of every 
petal to present a curve equal in its radius to 
half the diameter of the flower , when in its 
greatest perfection. 
“ This is a high standard, when conjoined 
with the half-globular cup ; and whenever at¬ 
tained, we are sure to find exactness of propor- 
tion in every part, which, in an object of such 
simple form as the tulip, is essential to its per¬ 
fection. It also possesses the additional ad¬ 
vantage of being easy of application, whenever 
petals of unknown varieties are submitted to 
our inspection ; and if we adopt the following 
mode of proceeding, much tedious calculation 
may be avoided :—A single petal will suffice, 
though it is always better to have two—one 
split up half-way from the heel, the other from 
the centre of the margin—because these would 
enable us to trace the outline on paper with 
greater accuracy, which is the first thing to be 
done. We then draw a line perpendicularly 
down the centre, adding about one-tenth of an 
inch, for half the thickness of the stem. If 
we now divide the whole length into eleven 
parts, whatever may be the length of the petal, 
seven of these parts, measured from the tip, 
will exactly give us the radius of the curve, 
which the outline of the flower itself and the 
upper margin of each petal ought to have ; 
and, with the aid of a pair of compasses, we 
may correctly determine the quality of the 
tulip itself, in point of form. 
“ Before closing my observations, it may, 
perhaps, be desirable to reduce the principles 
we have been discussing to the form of rules, 
for our future guidance ; and I believe we may 
safely adopt the following, as comprising the 
most natural description of * What Constitutes 
Perfection of Form in the Tulip ’:— 
“ 1. Every tulip, when in its greatest perfec¬ 
tion, should be circular in its outline through¬ 
out, its 'depth being equal to half its width 
across from the tip, or highest point, of one 
petal to the tip of the other immediately 
opposite. 
“ 2. It should be composed of six petals, 
three inner and three outer, which should all 
be of the same height, and have such a form as 
will enable them to preserve the circular out¬ 
line ; their edges being even, stiff, and smooth, 
and their surfaces free from shoulder, or in¬ 
equality of every kind. 
“ 3. The breadth of the petals should be 
amply sufficient to prevent any interstices being 
seen between them, so long as the flower retains 
its freshness. 
“ 4. There should be exact uniformity 
between the outline of the cup and the outline 
of the upper margin of the petal, which should 
form an arc or curve, whose radius is equal to 
half the diameter or whole depth of the flower. 
“ My remarks have extended to a much 
greater length than I at first intended, but I 
do not regret the time spent in the investi¬ 
gation, as the subject is interesting. The 
opinions of our principal authorities are here 
brought under revision, and all who feel in¬ 
clined may ascertain how much each has added 
to our knowledge respecting it. As far as I 
could, consistently with my own views, I have 
availed myself of their suggestions; but in the 
Standard of Form here recommended, some 
new points will be found deserving of notice. 
Being wholly founded on principles in accord¬ 
ance with the economy of nature, it will more 
surely abide the test of time; and so long as 
the symmetrical arrangement of equal curves 
shall be considered more graceful and more 
fascinating to the eye than a motley combina¬ 
tion of curves and straight lines, so long, there 
is reason to believe, it will be deemed worthy 
of universal adoption.”— G. W. Hardy, War¬ 
rington, December 17 th, 184G. 
KEEPING GRAPES. 
E find that none of the varieties do 
better than Black Alicante for very late 
keeping, though Lady Downe’s may, 
perhaps, be- considered the better grape of the 
two for general purposes. To have them sound 
and good, say up to the end of May—ours were 
fresh, plump, and good-flavoured this year up 
to May 18th—the water used for bottling 
should be kept thoroughly pure, by the use of 
charcoal, which should be put into fresh spring 
water, and by using clean bottles. Ours are, 
