December 7, 1889. 
THE GARDENING WORLD. 
215 
the sections freshness is essential, and the want of this 
important quality frequently places boards of bloom at 
a great disadvantage in a close competition. Without 
freshness it is impossible to have the colour at its best, 
and although many cultivators and some judges fail to 
recognise the fact, to stage each bloom in its true 
colour is of the highest importance. It should be 
remembered that it is no part of the duty of judges to 
take into consideration what the blooms were a week 
or ten days before the date of the exhibition, or what 
they would have been some time afterwards had they 
been allowed to remain until they had attained their 
full development. The duty of the judges, as I 
understand it, is to make their decision according to 
the condition of the blooms when presented to them, 
and exhibitors who have blooms at their proper age on 
the day of the show will stand the best chance of 
winning. 
(To be continued.) 
-- 
SEEDLING CARNATIONS. 
That Carnations are coming prominently to the front 
again, is a fact I suppose no one will dispute ; but the 
movement must be considered as in the nature of a 
revival of by-gone days, when Carnations, Picotees and 
Pinks were universally grown by amateur gardeners, 
from the more affluent to the most humble cottager. 
It must be obvious, that energy skilfully directed in 
any particular branch of horticulture will succeed 
in due course, and most certainly give an ample return. 
This has been illustrated for more than half-a-century 
by the work of many who have survived that long 
period, and it is to be hoped that such worthy men as 
our energetic friend, Mr. Dodwell, may long be spared 
to wave the talismanic-like banner, leading on to great 
and glorious victories in this particular battle in the 
field of floriculture. 
On the subject of raising seedlings (p. 181), your 
respected correspondent states, with reference to the 
yellow sections, “ that as every raiser appears bent on 
producing seedling yellows, we shall presently have 
hundreds of them.” With these views I most fully 
coincide, and have no hesitation in saying that by 
judicious care in hybridising, yellows may be produced 
almost as plentifully as Blackberries. We require the 
knowledge and skill of a consummate artist to guide us 
in so mixing our colours as to insure positive and 
desirable results, and without this knowledge our 
labours, however intentionally well directed, are almost 
sure to end in chaotic disappointment and vexation. 
Should the wish be to produce any given colour, the 
right kind of material, in every sense, must be abso¬ 
lutely employed, and there must be only one cook, or 
one finger in the pie ; or should this not be the case, both 
broth and pie may prove to be anything but of a savoury 
character or description. Many happy results are, I 
admit, brought about accidentally by our industrious 
little friends, the busy bees ; but I think I am justified 
in saying that in most cases, when the operation of 
hybridisation is performed by insects, be they what 
they may, matters are sure to become too much mixed. 
Some portion of my lengthy existence has been em¬ 
ployed in the production of novelties ; and I hold it to 
be the most mind-elevating and healthful avocation 
that it is possible for human beings to be engaged in, 
and as conducing very materially to longevity. I 
enclose a small bloom of a seedling yellow Carnation, 
from Pride of Penshurst, of which I have several, some 
of which have bloomed and some have not, but those 
that have bloomed have produced double flowers. The 
example sent is not large or well formed, but the colour 
is bright, and at this season forms a very pretty 
exception to the “Mums” as a button-hole.— George 
Fry , Lewisham. 
-- 
FLORAL DECORATIONS. 
(Concluded from p. 204 .) 
The Upper Vases. 
For these— i. e. , the cornucopia and the small branches, 
or one small glass, as the case may be—the flowers 
should be small and light, yet graceful. Before the 
blooms are placed therein, a few small fronds of Maiden¬ 
hair Fern are a considerable help. Some omit these 
Fern fronds on the upper portions, with a desire to 
obtain a light appearance, but it is done at the cost of 
making rather too much show of the glass. After the 
Ferns a few spikes of a light grass should be added, and 
a finish made by inserting a few flowers. A few spikes 
of grass can be added with advantage to the base, and 
are an aid towards an otherwise too formal appearance. 
With slight modifications, the base of such stands can 
have light Palms for centres instead of the glass stem. 
One on each side of the centre-piece has a good effect. 
On a table more fully laid out other flowers are needed. 
A few small glasses, with specimen flowers or other 
choice material, are an assistance. Under these, 
forming, as it were, a mat on which to stand them, a 
few leaves or Fern fronds look well. Of leaves we have 
used those from tall plants of Aralia Veitchii gracillima 
and A. elegantissima with good effect ; of Fern fronds, 
those of the golden Gymnogramma, the reverse side up, 
are a pleasing change. When silver epergnes have to 
be filled for the dinner-table there is need of longer 
Fern fronds and other drooping material. Of Fern, 
the Neplirolepis and Goniophlebiums supply useful 
fronds, while the lengthened growths of Lycopodium 
ciesium look well. Croton leaves, too, can be used 
with advantage. These epergnes also afford occasion 
for the employment of flowers of a drooping character, 
such as the Lapagerias, and spikes of the lighter kinds 
of Odontoglossums, Oncidiums and other Orchids. 
We have frequently dressed these epergnes in this way, 
W'ith the addition of a small Palm or other plant of 
graceful growth stood in the centre of the glass dish 
and surrounded with sand, then surfaced with Sela- 
ginella. On special occasions we have cut leaves of 
Palms on which to stand these epergnes, and have 
been well satisfied with the results. Thrinax elegans 
is one of the best for this purpose, and large growths of 
Asparagus plumosus nanus also look well. Where 
table decorations are required to be kept low, six, 
eight or ten light plants from small pots can be stood 
in ordinary tea-saucers, and carefully mossed over; 
around these some Fern fronds and a few flowers may 
ha arranged. A slightly larger plant should be chosen 
for the centre, with a base of proportionate size, and 
long, slender, trailing growths radiating from the same 
and on the cloth. 
Button-hole Flowers and Sprats. 
If button-holes or sprays are provided, we prefer them 
placed on or in the napkin and not in the water. With 
a good supply of Fern fronds and coloured leaves, 
including those at this season of the year from our 
deciduous trees, shrubs and climbers, a very pleasing 
effect can be made either with or without flowers. 
Fern fronds without other foliage, but flowers instead, 
look very well, though, from the fact of laying flat, 
scarcely show themselves as they should do. The 
tuberous Begonias do well to use in this way ; so also 
do several of the Orchids. Single vases, rustic baskets, 
and other receptacles which hold water, and are used 
in other ways than on the dinner table, look well when 
filled with only one class of flowers—thus, Roses, 
Bouvardias, Ericas, Epacris, and Primulas ; different 
colours of the same family in each. Some flowers look 
and also keep best when arranged in a flat dish, so as to 
be sure of touching the water. Stephanotis, Gardenias, 
Dipladenias, and Allamandas, of which we do not 
always care to cut too much of the stems, are of this 
class of flower, to which also Violets might be added. 
In the arrangement of flowers we at times see too many 
colours brought together in the same design. This is 
a mistake which in many cases spoils what would 
otherwise perhaps be a passable arrangement on the 
whole. White flowers may be taken as those most needed 
and with which other colours harmonise well. Some 
colours, in fact, do not look well with anything else. 
Take, for instance, Cattleya Mossi® ; you cannot use 
it with any other colour nearly so well as white. Pinks 
and reds ought not to be in the same stand or design, 
neither should yellow and , red. Various shades of 
yellow blend well together, especially with tinted 
foliage as a background. Blue and white look well, 
but keep to one shade of blue ; as an instance, there is 
nothing in our opinion which looks better than our 
common white Water Lily with blossoms of Nemophila 
insignis clustering around each flower. Eucharis 
flowers are always useful in most decorations. During 
this season of the year they look well with one of the 
scarlet Bouvardias, President Cleveland for instance ; 
earlier in the autumn either Vallota purpurea or 
Agapanthus umbellatus could be substituted for the 
Bouvardia. Allamandas go well with the Nemophila 
or with blooms of Pancratium fragrans. As a rule, we 
prefer single flowers to double ones ; they present a 
lighter appearance in every way. Stellate or star¬ 
shaped flowers go well together in two or more colours. 
Flowers that have a certain affinity, although not of 
the same family, associate with each other in 
many ginstances. Others look best, we think, when 
always kept to themselves; such as the Chrysanthemums 
and Roses are a case in point. Ornamental grasses are 
a great assistance in flower decorations, often being a 
saving of Fern, and frequently used with better effect. 
The following six kinds we make a point of growing 
every year from seed—viz., Agrostis nebulosa, A. pul- 
chella, Brizi gracilis, B. maxima, Lagurus erasus, and 
Eragrostis elegans. Sown in the open ground these 
come very useful during the summer, and if cut and 
dried can be turned to many useful purposes during 
the winter months. 
-- 
Motes on Bruits. 
Rymer Afple. 
Although considered a culinary Apple only, this variety 
is slightly but pleasantly acid, and on that account 
would render itself agreeable to the palate of those 
who prefer brisk and somewhat acid Apples to sweet 
ones. For culinary purposes the value of this quality 
could not, of course, be ignored. When grown on young 
and properly tended trees, and sufficiently thinned out, 
the fruit attains a large size ; but when only of medium 
dimensions it is yet useful, and withal beautiful. It is 
rounded, somewhat flattened on the top, with five 
obscure angles on the sides, and rising into as many 
small elevations in the cavity of the eye. The skin is 
smooth and polished, yellowish on the shaded side, 
with paler spots in the centre of which is a brown dot, 
and bright red on the sunny exposure. This latter 
side is, however, liable to become striped or variegated 
with yellow pitches, corresponding, no doubt, as in 
other varieties, to the outline of leaves or other objects 
coming between the fruit and the action of direct 
sunlight. The flesh is firm, crisp, buc tender, and of a 
pale yellowish hue, or almost white. It is in season 
during the last three months of the year. 
Dumelow's Seedling Apple. 
Turning over the pages of the Midland Florist for 
1850, we recently came upon the history of this now 
well-known Apple, as given by one Timothy Brown, of 
Ashby-de-la-Zouch. From this it would seem that we 
are all wrong in calling it Dumelow’s Seedling—its 
original and proper name being Dummeller’s Pippin. 
According to Mr. Brown, it was raised by one Richard 
Dumeller, a farmer then residing at Hop John’s Hill, 
in the parish of Swepston, Leicestershire, and about 
three miles south of Ashby-de-la-Zouch. At the time 
of writing, the original tree still stood on the farm and 
bore fruit ; the stem of the tree was about the thick¬ 
ness of a man’s thigh, and showed some signs of canker, 
to which the variety is liable when grown on a cold 
subsoil. The name, Normanton Wonder, is supposed 
to have arisen from its having been grown in quantity 
by Mr. Heafield, a market gardener, living at Norman- 
ton-on-Soar. 
Beachamwell Aftle. 
Small Apples are not always so much appreciated as 
they ought to be, preference being given to those of 
large size and brilliant colouring, especially for exhi¬ 
bition and market purposes. That under notice is of 
small size but beautifully regular in shape, round, pale 
green or greenish yellow dotted all over with small 
russety markings. The flesh is crisp and tender when 
perfectly ripe, especially if well grown, and is yellowish 
white and excellently flavoured. It is much grown in 
the eastern counties, bears well, although it does not 
attain great size, and is generally quite free from 
disease. The fruit is in season from November to 
March. 
BeurpA du Ceecle Pear. 
The fruits of this variety bear considerable resemblance 
to those of Glou Morceau, but taper more rapidly to 
the stalk. Like the latter variety, Beurre du Cercle 
also tapers somewhat towards the apex from a very 
thick middle. The skin even now is of a deep green, 
speckled more or less with russet, and having a patch 
of the same round the stalk. Another point to be 
noticed is the one-sided character of the fruit and its 
irregularity of shape. The flesh is greenish white, 
remarkably juicy, with a brisk sub-acid sweetness, and 
filled with a fine almost imperceptible grit, which 
renders it more agreeable to the palate than those that 
are decidedly of a buttery character, especially after 
they commence to go out of season. Another feature 
in favour of this Pear is that it comes into use in 
November, and remains good after a large percentage 
of the high quality and popular kinds are no longer 
fit for use. It was raised in 1845, and was intro¬ 
duced to this country in 1860, but does not yet 
seem to be much known. It is, moreover, of medium 
size, and not particularly handsome or attractive, which 
is no doubt one of the drawbacks to its popularity. 
