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By the same Author

A GARDEN OF HERBS
GARDEN-CRAFT IN THE BIBLE
THE OLD-WORLD PLEASAUNCE
THE OLD ENGLISH HERBALS
THE OLD ENGLISH GARDENING
BOOKS

THE GARDEN LOVERS’ DAYS
THE STAR LOVERS’ DAYS

ETC.

§
t
‘

oceanic OO

FRESCO FROM THE ‘GARDEN-ROOM’ OF THE VILLA LIVIA

Painted circa A.D. 1.

Ga)

Author of ‘A Garden of Herbs, ‘Garden-craft™
~ “in the Bible, ‘The Old World Pleasaunce,’ etc.
LONDON
THE MEDICI SOCIETY
7 GRAFTIOX, STREET

, By
ELE-ANOUR SINCLAIR ROHDE

"788262

BRED EQBO EOD) EO) ED GP ED ELD
CHEB EBSED ES EP EB EGHEBED

PRINTED IN ENGLAND

would vouchsafe to graunte unto you the sweete
our of his chiefe fragrante floures, that is his comfort

PREFACE

I FIND it difficult to express my gratitude to the Hon.
Vicary Gibbs and to Colonel Messe] for all the help
they have so kindly given me, particularly with the
lists. To both of them I am further indebted for
reading the book in proof. I am also indebted for
much kind help to Mr. J. Comber.

Parts of this book have already appeared in article form
in The Spectator and one part in The Landmark, and I am
indebted to the editors for their kind permission to
include these articles.

I have quoted some lines at the end of the book from
a poem which [| liked and copied a few months ago
from one of the leading journals. Unfortunately, I
made no note at the time of the source or the name of
the writer, who, I hope, will forgive me for quoting
without acknowledgment.

ELEANOUR SINCLAIR ROHDE

Cranuam Lonpcz,
REIGATE,
Surrey.

_ day of June the yere of our Lord
fat yee of the rege of Kynge Edward the fythe-

lis

CONTENTS
INTRODUCTION ga

aes Chapter One
| JANUARY AND FEBRUARY IN THE SCENTED GARDEN I7

Chapter Two
VIOLETS, PRIMROSES AND WALLFLOWERS 31
Chapter Three
SPRING FLOWERING BULBS AND SHRUBS 54
Chapter Four
THE SCENTS OF EARLY SUMMER 76
Chapter Five
THE OLD ROSES 105
Chapter Six
THE AROMATIC HERBS 138
Chapter Seven
THE AFTERNOON OF THE YEAR 161
Chapter Eight
SWEET BAG, POT-POURRI AND OTHER RECIPES I9I
Pl t I *
A. TREES, SHRUBS AND CLIMBERS 260
B. HERBACEOUS PLANTS, ANNUALS, ETC. 290
C. BULBS, RHIZOMES, ETC. 299
D. AQUATICS 304

INDEX 305

reve
aan

EN
se
-*

THE SCENTED GARDEK. ©

INTRODUCTION

the old Roman Via Cassia, once one of the most
important highways of Europe, and northward beyond
the bridge (of which the central part is 2000 years old), a
road, corresponding more or less to the ancient Via
_ Flaminia, leads to Prima Porta and to all that remains of
_ the Villa Livia. Here the Empress Livia, second wife of
Octavianus Augustus,’ had a summer retreat whence she
could see, as one can see to-day, a wonderful view of the
_ Tiber, Rome in the distance, and the Campagna stretch-
_ ing away to the blue Sabine Hills. Nothing remains of
_ this villa save the spacious ‘ garden room,’ with its barrel-
_ vaulted roof and the walls, adorned all round with a
_~ singularly beautiful fresco representing a scented garden,
_ possibly the Empress’ favourite garden. Although painted
1900 years ago this wonderful fresco is in an exceptionally
_ good state of preservation, for it is no ordinary fresco
painting, with the colour laid on the wet plaster. The
_ colour was worked in with wax, and it is probable
_ that it was by no less an artist than Ludius, famous,
_ according to Livy, in the days of Augustus. This no
one can say for certain, but the fresco is the work of a
‘master hand. Here we have depicted for us in arresting
beauty an early morning scene in a scented garden of
_well-nigh two thousand years ago, and its fascination

1 The ‘ Caesar Augustus’ of $. Luke u. 1.

XN) The Scented Garden &

is in no small part due to the skill wherewith the
artist has given a sense of distance. Indeed, one feels
one is actually in the garden. On every wall the garden is
depicted in two parts—in the foreground a part planted
with low-growing flowers fenced with wooden trellis-work
in front, and on the further side with a small exquisitely
patterned screen in stonework. Beyond this lies the garden
proper. ‘The early morning breeze stirs the trees, and the
mist is rising from the ground. What a wonderful scene
itis ! Orange trees laden with fruit and flowers, oleanders,
palms, pomegranates, olive trees, roses and carnations,
as they were two thousand years ago, and many other
flowers. And the butterflies and birds! The more one
looks at this garden scene, and it is surely one of the
loveliest, though one of the least known, ever depicted,
the more entranced one becomes. So great is the artist’s
skill that not merely does one gaze through his magic
casement into a scented garden of two thousand years ago,
but one is transported into the heart of it.

As one wanders along this fresco one realizes something
of the beauty of the gardens of far-off days, and one’s
thoughts fly to those still older gardens for which Egypt
was famed over three thousand years ago. In the gardens
of the ancient civilizations, shade, scent and water—water
both seen and heard—were the essential features. Such
were the gardens of ancient Egypt, and tomb-paintings
reveal to us something of their stately magnificence. They
excelled in the art of making gardens within gardens, and
we can visualize the pleasure gardens with their painted
pergolas covered with vines, their glorious water-gardens,
the avenues of scented shrubs and their stately summer-
houses. To the ancient Egyptian the flower of flowers
2

MS) Introduction ¢&

was the sweet-scented blue lotus—Nymphaca coerulea.
Few plants have indeed been held in such veneration, for
to the Buddhists also the lotus was a sacred flower, sym-
bolizing the purity of the spiritual life of man, for as the
flowers have their roots in earth and water but float above
in the sunlight, so the soul of man rises above the earth-
life.

How great was the skill of the perfumers of ancient
Egypt! In the tomb of the High Priest Ra Ouer
(3000 B.c.), recently discovered near the Sphinx, were
found, amongst other treasures of inestimable value (in-
cluding a necklace of 4000 rubies and a large gold vase
containing golden flowers), some unknown substance so
sweetly scented after the lapse of 4700 years that, to quote
the description in the report, ‘ one was surprised by the
delicious scent of flowers, as if sweet-smelling bouquets
had only recently been placed there. One would say
that the alabaster itself had been impregnated with some
_ unknown substance capable of preserving the perfume for
centuries.’ It is difficult for our modern and Western
minds to grasp the importance of perfume in the religious
rites of the most ancient civilizations. In a recent article?
in The Times, the writer, after referring to the belief that
in 7000 or 6000 B.c. the vast areas in Arabia and Africa
_ how desert were productive and well populated, and that
_ from their inhabitants came a culture which had elements
_ in common with the prehistoric European culture known
_ as Tardenoisian, pointed out that in the dawn of history

in the Sudan (not later than 3000 s.c.) the most valued

_ article of commerce, apart from gold, was incense or

2©A Relic of the Ancient World. The Incense Trade.? The Times,
sth July, 1930.

3

NX) The Scented Garden &

frankincense—regarded as of divine nature. ‘It came
from Southern Arabia and the neighbouring parts of
Africa, and from remotest antiquity was held to be a
panacea for all ills. So highly was it esteemed that the
trade in aromatic spices and herbs was guarded by the pro-
ducers with the utmost secrecy, and the secrecy of the
trade was augmented by the exclusiveness of the religious
ideas and rites attached to it. Control of the Arabian in-
cense trade was one of the leading features in the foreign
policy of all the great empires of the ancient world, such
as Babylon, Assyria and Egypt.’ The writer points out
further the interesting fact that it was probably due first
to the jealousies surrounding the incense trade, to its
sanctity and prestige, that Arabia remained, and has
remained until now, almost terra incognita to the rest of
the world.

Remembering the close connection between Egypt and
the Holy Land, and that Solomon’s chief wife was
Pharaoh’s daughter, it is more than probable that the
gardens Solomon made for his pleasure closely resembled
those for which Egypt had been famed for centuries, for-
mal gardens with stately avenues, groves of pomegranates
and scented shrubs, vine pergolas and water-gardens.
From the Bible we know that Solomon’s gardens were
scented gardens, and the ‘Song of Songs which is
Solomon’s,’ the lyric of the scented garden, is full of the
honeyed sweetness and aromatic fragrance of flowers and
shrubs. It is noteworthy that Solomon, like Bacon,
comments on the exquisite scent of newly opened vine
blossoms, one of the most delicious of all scents.1

‘ Awake O north wind and come thou south; blow upon

1 Cant. 1. 13.

NS) Introduction &

my garden that the spices thereof may flow out ’ (Cant. rv.
16). The royal herb garden was a typical Eastern herb
garden, that is a garden consisting chiefly of sweet-scented
shrubs—‘ camphire with spikenard, spikenard and saffron ;
_ ealamusand cinnamon, withall trees of frankincense; myrrh
and aloes with all the chief spices.’ The ‘ mountains of
_ spices” mentioned in Canticles vit. 14, probably refer
to the King’s gardens of spices on the hill-sides round
Jerusalem. In the days of his descendant Hezekiah
* spices were reckoned among the royal treasures, and
as such stored in a special house. ‘ And Hezekiah had
__ exceeding much riches and honour, and he made himself
_ treasuries for silver and for gold . . . and for spices, and
for shields and for all manner of pleasant jewels ’ (2 Chron.
XxtI. 27, and see also 2 Kings xx. 13). Perfumes in
- Solomon’s day appear to have been made from vegetable
_ substances only, for no mention is made of ambergris,
nor musk, nor indeed of any scent of animal extraction,
. with the sole exception of ‘ onycha’ (the operculum of a
variety of mussel found in the Red Sea). The art of dis-
_ tilling was apparently unknown in Biblical times, but Job
_ fefers to the method of making perfumes by boiling
_ vegetable substances in fat. Isaiah mentions the ‘ sweet
_ balls’ (marginal reading) attached to long chains sus-
pended either from the neck or at their girdles which
_ the Hebrew women wore (Isa. 111. 19). These probably
resembled the pomanders of Elizabethan days.
__ Mediaeval gardens, like those of the East, were scented
_ gardens, and it is pleasant to think of the great gardeners
_ of those early days. Of Saint Radegonde, Queen of
_ Clothair, who fied to Poitiers, and, with her nuns, tended
_ the violets and roses in the garden they made on the sunny

5

XQ. The Scented Garden @

slopes beneath the city walls ; of the Merovingian Chil-
debert’s queen in whose garden ‘ the air was balmy with
the perfume of roses of Paradise’ ; and later, of the ninth
century monk, Walafred Strabo, who, above all, loved his
roses and lilies, and ‘ the glow of their sweet scent.’ In
the gardens of our own mediaeval ancestors roses, lilies,
gilliflowers, wallflowers, violets and irises were the chief
flowers, besides the large number of aromatic herbs used
in medicine, in cosmetics and in cooking. Chaucer, in
The Franklin’s Tale, immortalized the perfume and the
beauty of the garden that ‘ May hadde peynted with his
softé showers.’ |
‘ The odour of flowrés and the fresshé sighte
Wold han makéd any herté lighte
That ever was born, but if too greet siknesse,

Or too greet sorwé, helde it in distresse ;
So full it was of beautee with plesance.’

We know that as early as the twelfth century the French
perfume makers were of sufficient importance to be
granted a charter. There was no such trade in England for
centuries later, and even in Chaucer’s day it was only
possible to buy perfumes from the mercers. From
Crusading days the far-famed perfumes of the East were
valued gifts, but in England they never found so much
favour as on the Continent, and when perfumes became
the fashion in Elizabeth’s reign, it was to their gardens
the women-folk of England turned rather than to the
products of Eastern lands. The use of perfumes in every
way became so popular that even the smallest country
houses had their still-rooms and the old gardening and
still-room books are full of fragrant recipes for rose-
water, honey of violets, lily of the valley spirit, conserve
6

S) Introduction &

_ of the flowers of lavender, and lavender water, syrup of
_ clove carnations, jasmine water, and sugar of damask
roses, musk rose water, rosemary water and spirit of
rosemary, Madonna lily water, balm water, cowslip syrup,

_ elderflower water, and so forth. The luxurious scented
_ their baths according to the season, with rose leaves,
_ lemon peel, orange flowers, jasmine, rosemary, lavender,
mint or sage. In her still-room the lady of the house made
_ perfumed powders, wash-balls and pomanders, scented
ointments and sweet bags. The most delightful recipe I
know for a sweet bag is to be found in Ram’s Little
_ Dodoen (1606), and it runs thus: ‘A Bag to smell unto
_ for Melancholy or to cause one to sleep. Take drie Rose
leaves, keep them close in a glasse which will keep them
sweet, then take powder of Mints, powder of Cloves in
a grosse powder, and put the same to the Rose leaves,
then put all these together in a bag, and take that to bed
with you, and it will cause you to sleep, and it is good to
_ smell unto at other times.’ Our great-grandmothers filled
their sweet bags (which they hung on ‘ wing ’ arm-chairs)
with lavender, sweet scented geranium leaves and verbena,
and a more delicious mixture it would be difficult to find.
_ The most famous of the old gardening books are full
Of the writers’ delight in the scent of flowers. ‘ If odours
a4 May worke satisfaction,’ wrote Gerard, ‘they are so
4 sOveraigne in plants and so comfortable that no confec-
zs tion of the apothecaries can equall their excellent Vertue.’
In his Sylva Sylvarum, as in his famous essay, ‘ Of
Gardens,’ Bacon almost suggests the close connection
_ between scent and music. ‘ Scents and other odours are
Sweeter in the Air at some distance. For we see that in
Sounds likewise they are sweetest when we cannot hear

7

XQ. The Scented Garden &

every part by itself. . . . For all sweet smells have joined
with them some earthy or crude odours and at some
distance the sweet which is the more spiritual is perceived
and the earthy reaches not so far.’ Is the passage about
scent in the garden, in the stately essay, too well known to
quote? ‘ And because the breath of flowers is far sweeter
in the air, where it comes and goes, like the warbling of
music, than in the hand, therefore nothing is more fit
for that delight, than to know what be the flowers and
plants that do best perfume the air. Roses, damask and
red, are fast flowers of their smells, so that you may walk
by a whole row of them, and find nothing of their sweet-
ness ; yea though it be in a morning’s dew. Bays likewise
yield no smell as they grow; rosemary little, nor sweet
marjoram. That which, above all, yields the sweetest
smell in the air is the violet, especially the white double
violet, which comes twice a year; about the middle of
April and about Bartholomew-tide. Next to that is the
musk rose ; then the strawberry leaves dying, with a most
excellent cordial smell; then the flower of the vines ;
it is a little dust, like the dust of a bent, which grows upon
the cluster in the first coming forth ; then sweet-brier ;
then wallflowers, which are very delightful, to be set under
a parlour or lower chamber window ; then pinks and gilli-
flowers, especially the matted pink, and clove gilliflowers ;
then the flowers of the lime tree ; then the honeysuckles,
so they be somewhat far off. . . . Those which perfume
the air most delightfully not passed by as the rest, but
being trodden upon and crushed, are three; that is
burnet, wild thyme and water mints. Therefore, you are
to set whole alleys of them to have the pleasure when
you walk or tread.’

8

S) Introduction &

And I love the passage in the Paradisus, where the lives
of ‘vertuous men’ are compared to the fragrance of
flowers: ‘That as many herbes and flowers with their
fragrant sweet smels doe comfort and as it were revive
the Spirits and perfume a whole house ; even so such men
as live vertuously, labouring to doe good, and to profit the
Church of God and the commonwealth doe as it were
send forth a pleasing savour of sweet instructions, not
only to that time wherein they live and are fresh, but
being drye, withered and dead, cease not in all after
ages to doe as much or more.’

* Farewell, dear flowers ; sweetly your time ye spent,
Fit, while ye lived, for smell or ornament,
And after death for cures.
I follow straight, without complaints or grief ;
Since, if my scent be good, I care not if
It be as short as yours.’

___ * There be some flowers make a delicious Tussie-Mussie
___ or Nosegay both for sight and smell.’ Thus John Parkin-
_ son in his Paradisus. Is there, I wonder, any part where
_ this pleasant and expressive old word for nosegay is still
_ used? The word is suggestive of the generous bunches of
__ sweet-smelling flowers wherewith cottage-folk delight to
load their friends who have the misfortune to live in
towns. We all know those delicious bunches—in the

_ Spring wallflowers and bunch primroses, honesty, colum-
_ bines, Solomon’s seal and lilac ; in the summer a peony or

__ two, roses and pinks, gardener’s garter, valerian, honey-
_ suckle, lad’s love, ferns, sweet rocket and London pride,
_and later roses again with pansies, thyme, marigolds, ber-

_ gamot, lavender, Aaron’s rod and phlox. Who would
_ exchange one of these posies for the most faultlessly and

9

SM) The Scented Garden &

painfully well-arranged effort from a florist’s shop? I
wonder what happens to flowers in florists’ shops, for
somehow they invariably look entirely different from their
own kind growing in the garden. Personally they always
give me the uncomfortable feeling that I am with com-
plete strangers. I sometimes think it would be fun just
for a week or so to have a barrow loaded with real country
bunches of all the sweet-smelling old-fashioned flowers so
difficult to buy in any city, and to sell them in one of the
London streets or preferably in one of the few remaining
old-time squares—Edwardes Square in Kensington, for
instance. But the nosegays would have to be real country
bunches, not the imitations of these one sometimes sees,
and no two bunches would be alike. I don’t think much
would be left on the barrow by the end of each day!
For it is the flowers Chaucer, Spenser and Shakespeare
loved which still hold first place in our affections. They
are the flowers, too, which figure so largely in the books
which everyone cherishes, not only for their intrinsic
beauty, but because they are so redolent of the country
and country gardens—books such as Mrs. Ewing’s Mary’s
Meadow and Daddy Darwin’s Dovecot and Miss Mitford’s
Our Village.

Anyone writing in the last century on scented plants
would certainly have written of musk. Now for many
years past it has been impossible for anyone to find a
plant with anything more than the faintest suspicion of
scent. So far no explanation of this unsatisfactory
phenomenon, indeed, no guess even at what may be the
explanation has been offered, so far as I know, by any
botanist. An old Etonian told me that in his day musk was
a favourite carpeting plant for the window-boxes of Eton
10

S) Introduction &

boys, and used to fill their rooms with fragrance. How
_ vividly, too, one remembers the musk plants lovingly
- tended on cottage window-sills. Their owners trained
them up tiny thin ladders, narrow at the bottom, to fit
the pot, and wide at the top, and when the ladder was
completely covered no one could desire a prettier or more
fragrant pot-plant. Small wonder that they were such a
source of pride and pleasure to their owners. And how
‘at home’ those little pots looked on sunny window-sills.
Musk is not the only flower which has lost its scent.
Clusius,! writing in the sixteenth century, describes the
largest of the snowdrops (Galanthus plicatus) as being
scented, but it is apparently scentless now. This snowdrop
is a native of the Crimea, and was the flower which gave
our soldiers in the Crimean War so much pleasure when
they first saw it in bloom, for it reminded them of our
_ Own native snowdrops.
It is curious how the same flower scent affects people
_ differently according to circumstances. The scent of
_ gorse flowers, especially of the double flowered gorse,
_ would not, I think, give us much pleasure in summer, yet
im spring it seems to hold captive as by a miracle the
“glory of a whole day of sun and warmth. The rather
_ etude scent of cow-parsley in mass is not a favourite
scent with country-folk. But to town-folk it is delightful,
simply because it is one of the most familiar scents of an
English lane in May. To anyone returning from a
tropical country it is probably far more welcome than
_any rich Eastern scent, and for no other reason than that
_ it is one of the homely country smells with which he has
| _* Rariorum aliquot Stirpium per Pannionam et Austriam. Ex officina
_ Christophori Plantini. 1583.
II

XN) The Scented Garden &

been familiar from childhood. Few people appreciate
the scent of broad bean flowers, simply because the broad
bean is a ‘ vegetable,’ yet it is one of the most beautiful
of flower scents. Broad beans are usually regarded as
the only ‘ vegetable’ with scented flowers, but sea-kale
flowers have almost as attractive a scent, for although
less sweet it is nut-like and mellower. The only other
‘vegetables’? with scented attractions are, I think, the
delicate morel mushrooms, which appear very early in
the year, and have a most pleasant scent. The scent of
elder, when one encounters it on the highway, is * heady ”
and overpowering, but in a hayfield, when it blends with
the newly-mown hay curing in the sun, it is a pleasant
smell. Meadowsweet in the mass is a dull and rather
heavy smell, but if one is in a boat and the scent is
wafted by a passing breeze across water this perfume is
sweet, and suggestive of the fulness and richness of
summer. The smell of the peppermint plants by the
stream-side, crushed by the boat against the river
bank, is also pleasantest when water-borne. To town-
dwellers the scent of hay in haymaking time must be
almost unbearable, for surely no other smell makes them
realize with the same poignancy that their lot is that of
prisoners, no matter how gilded their cages may be. For
the scent of hay in all its stages is one of those all-per-
vading primitive scents of which it is more true to say
that one is enfolded in it rather than that one smells it.
Even a whiff of hay scent from a passing cart in a city has
a magical effect, for the street disappears and one sees
instead the shimmering heat in the hayfield at noonday,
the hedgerow starred with wild roses and the first bramble
flowers, the butterflies flitting to and fro, the lowly many-

12

§ Introduction &

hued undergrowth of daisies, lady’s bedstraw and trefoil
and tufted vetch in the depths of the sea of grass.
_ Sweetest of all is meadow hay. The scent of a newly-made
_ stack is fresh, but the scent of an old stack has perhaps the
finer aroma.
_ Certain flower scents appeal to some people but not to
_ others. To some folk the scents of marigold and phloxes
are disagreeable, but to those of us who like these ‘ cottage
smelling ’ flowers they are delightful. There is no trace of
_ Sweetness but these vigorous wholesome scents have a
charm of their own. There are people who actually de-
scribe privet flowers as ‘ honey-scented,’ but to most of us
_ these near relations of the ‘ lilac’ family have a singularly
_ unpleasant smell. (LZ. Quibout is the exception, for this
_ privet has sweetly-scented flowers.) Again, there are
_ certain scents which are apparent to some people but not
_ to others. Snapdragons, for instance, are not usually
_ regarded as ‘scented’ flowers, yet to many they have a
_ particularly delightful, though only faint, scent. Some
_ scents are perceptible only at a little distance. For
rae instance, the bracts of Davidia involucruta are not scented,
_ but often at a distance of about ro feet from the tree
_ there is a decided although fugitive fragrance. The
_ flowers of Rhododendron Roylei are scentless, but a few feet
_ away there is an aroma (only an occasional whiff) which is
_ very like that of Russian leather. Scents vary also accord-
ing to locality. Moss roses grown in the plains of India
_ quickly lose their mossiness, and with it the peculiarly
_ €xquisite scent of the mossy calyces ; but transferred to
__ the hills, the same plants regain their moss and with it the
_ scent. Forget-me-nots in the British Isles are not scented,
_ but only this morning I had a letter from a friend who

13

NX) The Scented Garden &

lives in Yukon Territory, and writing from Carcross,
within the Arctic circle, she says, ‘ Last week a party of
us climbed a mountain. What struck us most were the
glorious flowers we found above timber line. The forget-
me-nots were the bluest I have ever seen, and they smelt
SO sweet.’

We talk of ‘ looking ’ for spring, but I think we country-
folk smell the oncoming spring long before any signs are
visible. ‘These first scents are manifold and usually fleeting
—the smell of the earth on those rare sunny days which
rejoice our hearts early in February, the scent of the wind
when it blows from the south after a long spell from the
north-east, the scent of young grass when it first pushes up
in the pastures, the scent of the first spring rain on wind-
dried earth, the indefinable but sweet scent of birch and
larch when they first come into leaf. To lovers of sweet
scents these familiar smells are as much part of the music
of spring as the songs of birds, the busy hum of bees and
the bleating of young lambs.

Fragrance in flowers may, indeed, be described as their
music, and it is none the less beautiful because it is silent.
In every scented flower and leaf the perfume is exhaled by
substances so perfectly blended that they give the im-
pression of a single scent, just as several different notes
make a chord. We are all familiar with the dual sensation
produced by smelling any sweet-scented flower—both an
appreciation of the perfume and the still deeper pleasure
afforded by something so delicately balanced and, as it
were, faultlessly rounded that it seems almost beyond
our mere human senses to enjoy it fully. Think of the
scent of a rose—preferably a cabbage or a damask rose.
Can the chemist with all his skill produce anything which

14

§) Introduction &

even faintly resembles this? In the essential oil of the
rose there are at least eight substances, the ‘ dominant
note’ being geraniol. These eight substances are so
exquisitely balanced and ‘ in tune’ with each other that
the preliminary sensation is of a single scent, whereas it is,
in fact, a perfect chord of scent. There are many differ-
ences between flower and leaf scents. All flower scents
give themselves, but leaves must be bruised before they
yield their scents. The containers of flower scents lie
almost on the surface of the petals, but the containers of
leaf scents are deeper and hence the leaf must be bruised
_ before we can appreciate its scent. Most leaf scents, too,
are simpler in their composition than flower scents, and
__ they contain substances which rarely occur in flowers, and
which give leaf scents the pungent qualities we so much
enjoy, in, for instance, the aromatic herbs.
The melodies of the flowers—the music of fairyland—
_ cannot be heard by mortal ears. Yet throughout the year
__ this lovely music is being played. When the snowdrops
_ appear, do we not feel we are listening to fairy bells, the
_ * horns of elfland faintly blowing,’ telling us of the coming
spring, when the golden trumpets of the daffodils will
take up the refrain? I think to most of us the scents of
the different seasons are as characteristic as their colours.
_ The purest scents are those of spring, for no summer
scents have the fresh ethereal purity of primroses, cow-
_ slips or white violets. These scents are suggestive of
worlds fairer even than our own. Unlike many of the
Ticher perfumes we can never have enough of these
_ scents, and their elusive charm haunts us throughout the
_ year. The scent of apple blossom has, I think, this
quality more than any other of the early flowers. Were

tS

~

NX) The Scented Garden &

I condemned to live in the tropics, I should be heart-sick
every May for the scent of apple blossom. The same
quality of purity and wholesomeness is characteristic of
the less ethereal scents of bean-flowers, of clover and new-
mown hay, and beyond all of heather under a hot sun.
The scents of the summer flowers are rich and joyous
and sweetest of all are the scents of the ‘ old’ roses. The
scent of the cabbage rose is more than a scent. It is the
beauty of life itself, of its sorrows as well as its joys. And
what of the melodies of wondrous beauty wafted from
the snowy trumpets of the Madonna lilies—songs of
praise unknown to mortal ears? The summer flowers
laugh and sing and the earth is filled with gladness. No
two scents are alike, and yet how perfectly they blend
in the garden. ‘There is neither speech nor language but
their voices are heard among them.’

“Che roses and lilies speak Ghee.”

1 George Herbert.

16

EB GBB D ED CSCS CDCDCDED

CHAPTER ONE

JANUARY AND FEBRUARY
IN THE
SCENTED GARDEN

o. in the early days of January deliciously scented
flowers are already in bloom. On my table is a wide
shallow bowl filled with damp moss, stuck with sprigs
of Chimonanthus fragrans, and my little writing-room is
filled with their fragrance. There is always something
fascinating in the appearance of delicate leafless branches
_ arrayed with flowers, and the flowers of C. fragrans
are peculiarly beautiful. Both the outer parchment-
_ coloured petals and the small inner petals, which are
_ Maroon-coloured, are very thin in texture, but even at a
_ distance of two feet the outer petals have a thick wax-like
look, owing to the curious way in which they are curled
~ inwards and longitudinally. This wax-like appearance is
_ enhanced by the rich honeysuckle perfume. The tiny
_ maroon-coloured circle of inner petals, the yellow stamens,
_ the rough knobby surface of the pale fawn calyces and the
_ exquisite pale green of the branches combine to make this
_ Chinese treasure extraordinarily attractive. The grandi-
_ flora variety has larger flowers, but they do not seem to
_ meso fragrant. The fresh honey-scent of the flower has
_ long since secured it its charming English name of ‘ Winter
_ Sweet,’ the leaves are also pleasantly scented, and perhaps
_ in time it will be as popular as it deserves. It can be grown
"in the open border, but, naturally, it is usually given the
‘Protection of a wall, as then the flowers are produced

c 17

NS) The Scented Garden &

earlier. Theoretically it likes a rich light soil, but on a
heavy soil it grows rampantly. All the attention it needs
is to prune back the flowering branches to within one
inch of the base in February (when the flowers are over),
leaving, of course, those needed to make more branches.
On poor soils an application of weak liquid manure when
the leaves are out, or mulching in October, is useful.
Two of the winter-flowering shrubby honeysuckles
(Lonicera fragrantissima and L. Standishii) are sweetly
scented, but in a small garden one would certainly choose
L. fragrantissima. It takes very little space (it grows to
about six to eight feet) and spread out against a wall is
very attractive. Fresh green leaves abundantly produced
in mid-winter are always a joy, and the small golden-
stamened cream-coloured flowers give us rich honeysuckle
scent in January. The flowers are borne in pairs, but
so closely are they set together that they look like a
single flower. L. fragrantissima cannot be described as
free-flowering, but in the cold of January one is grate-
ful for the sweetly-scented flowers, almost concealed by
the leaves. L. Standishit takes up too much room where
space is limited, for it is a fair-sized bush (about six
feet high and quite four feet through). The flowers of
L. fragrantissima are well protected by the leaves, but
those of L. Standishii are unprotected, and, conse-
quently, they soon assume a brown shrivelled appearance
unless planted where there is shelter. In a mild January
several of the daphnes are in bloom. The best-known one
—Daphne mezereum—produces its deliciously fragrant
blossoms in colours ranging from pure white to deep
purplish pink. It remains in bloom for about two months.
But the best of the early-flowering daphnes is D. ‘faponica

18

x
,
4

:

SQ Fanuary and February &

(syn odora). ‘The flowers are larger than those of D.
mezereum ; it is even more fragrant, and it is also in leaf
in January. But this variety, which one often sees in
Devon and Cornwall, can only be grown out of doors
against a very warm, sheltered wall. D. laureola and
D. pontica produce their yellow-green flowers in February
and March. For the few there are D. fioniana and
D. retusa, but even in skilful hands the former usually
looks a rather unhappy little object !
D. mezereum and D. laureola are supposed to be in-
digenous in England. A paragraph in Philip Miller’s
Gardener’s and Botanist’s Dictionary (1807), on the subject
of D. mezereum, is so interesting—especially the reference
to ‘Mr. White in Selborne-hanger, Hants ’—that I
quote it:
_ ‘Native of Lapland, Sweden, Denmark, Germany,

Switzerland, France, Carniola, Savoy, Piedmont, Great
_ Britain. Mr. Miller is the first who mentions that it is a
"Native of our island, namely, near Andover, in Hampshire.
_ Since that it has been found by Mr. Woodward at Lax-
field, in Suffolk; by Mr. White in Selborne-hanger,
‘Hants ; and it hisben frequently observed in the beech
_ woods of Buckinghamshire. As it has escaped all our old
_herbarists and even the indefatigable Ray and his im-
"Mediate successors, and birds are remarkably fond of the
berries ; I should suspect that they may have disseminated
this beautiful shrub; unless we may suppose that it
_Temained unnoticed on account of the early flowering,
before herbarists sallied forth on their vernal excursions.
Gerard says that he had plenty thereof for his garden from
Elbing, in Poland. He calls it Germaine Olive Spurge, or
Spurge Olive, Spurge Flax and Dwarf Bay, and says that

9

NS) The Scented Garden &

the Dutch call it Mezereon. Parkinson calls it Dwarf Bay
or flowering Spurge.’

Of the early flowering berberises, Berberis japonica
var. Bealit, is worth growing, however limited the space
may be. Its large handsome leaves, standing out almost
like rays, and the lily-of-the-valley-like scent of its racemes
of yellowish white, make this a most attractive bush. The
flowers are followed by grape-like fruits, which remain
on till late summer. B. japonica has shorter racemes of
flowers, and is not nearly so attractive. Clematis cirrhosa
is a winter-flowering climber for every garden, doing well
either on pillars or walls, and producing its lovely swing-
ing cups of pale green flowers in the coldest and shortest
days of the year. Though impervious to severe cold this
clematis abhors cutting winds, and should be planted
where it is protected from them. C. cirrhosa is a native of
Spain, where it was observed by Clusius in 1565. Gerard,
who had it in his Holborn garden in 1596, called it

‘'Traveller’s joy of Candia’; Johnson, in his enlarged —

edition of Gerard’s Herbaill, called it ‘Spanish Traveller’s
Joy,’ and Parkinson, ‘ Spanish wild Climber.’ Viburnum
fragrans opens its richly scented, wax-like, pinkish cymes
sometimes as early as November, and this shrub should
find a place in every scented garden for its interesting
associations. The late Mr. R. Farrer, who discovered it,
says it was grown ‘all over Northern China; old speci-
mens are seen in almost every palace or temple yard, and
its loveliness and fragrance carried it to Pekin, where it
was among the most prized specimens in the Imperial
Gardens until the death of the Dowager Empress, and

after the fall of the Dynasty only was it allowed out at —

last into the eager hands of the common cultivator.’ Mr.
20

7

SQ ‘Fanuary and February &

R. Farrer describes it as growing wild ‘ only in the small
hill range between Shi-ho and Shi-Ja-Jaung.’ V. fragrans
strikes freely from cuttings. The Japanese witch hazel
(Hamamelis arborea) and the Chinese witch hazel
(H. mollis) are not exactly scented, but for those who
appreciate it there is something very pleasing in the

‘dusty’ Eastern perfume of the spider-like yellow
blossoms with which they wreathe their branches so
fantastically in January and February. Both H. arborea
and H. mollis are perfectly hardy.

For the gardens of the few who can give them warm
walls in the most sheltered parts of Great Britain,
two scented January-flowering treasures are Edgeworthia
chrysantha and Freylinia cestroides. With its globe-
_ shaped head of flowers, ranging from deep butter to
cream-colour on the same head (the flowers turn cream-
_ colour as they fade), its sweet scent and the length of time
_ it remains in bloom, £. chrysantha is a most attractive
plant, and the buff-coloured flowers of F. cestroides fill
_ the air with fragrance in mid-winter. There are gardens
_ where Acacia dealbata (the ‘ mimosa ’ of Covent Garden)
_ flowers in the open, but as a rule it is only possible
_ to grow this lovely evergreen against a wall in sheltered
_ parts. 4. armata one rarely sees growing out of doors,
_ although it is hardier than 4. dealbata. Grown indoors,
_ A. armaita is, I think, certainly the more attractive of the
_ two.

: Amongst the humble flowers one of the most sweetly
scented is the one least frequently seen—Tusstlago
_ fragrans. 1 wonder why this sweet-scented tussilage has
‘gone out of fashion. A hundred years ago, when it was
first introduced into England (it is a native of Italy),

21

N) The Scented Garden &

it was grown not only out of doors, where it becomes a
rampant weed, but also in pots, for the scent of the
whitish lilac flowers is almost indistinguishable from that
of ‘ cherry-pie.’? It was apparently very fashionable as a
pot plant, for an early nineteenth century writer observes
loftily, ‘The modest flowers of this plant were too in-
significant to have attracted the notice of the ignorant,
who have not souls to admire humble merit, whether in
men or flowers, until it has received the sanction of fashion
or the patronage of the great.” The scent of the flowers is
indeed sweet, a bowl of them in midwinter looks pleasantly
old-fashioned, and perhaps some day this relation of the
humble coltsfoot will again ‘ be patronized by the great.’
In spite of its scent, ZT. fragrans should only be planted
in a wild part of the garden, for once it has taken hold it
is difficult to eradicate.

Considering the number of flowers one can pick
from a square foot of Jrts stylosa, this iris should find a
place even in the smallest garden. The lovely lavender-
blue flowers seem to bring summer into midwinter, for
the blue of their scented petals is almost the blue of a
summer sky. These plants, which are natives of Algeria,
like being starved in a sunny spot by a wall in light soil
with plenty of lime rubble. Put into ordinary garden soil
they produce leaves and no flowers, but given the con-
ditions they like they produce abundantly, and their
masses of long leaves give the flowers a considerable
amount of protection. J. stylosa will not flower the first
season, for it requires a little time to settle down com-
fortably. The flowers for indoor decoration should be
picked in bud, for though the masses of long leaves give

1H. Phillips. Flora Historica.
22

S) Fanuary and February &

a certain amount of protection, they are apt to be ruined
by heavy rain. There is a white variety (J. stylosa alba)
which is not so attractive ; also, as a rule, it flowers later.
I. stylosa speciosa has even larger lavender flowers than the
ordinary I. stylosa. The lovely I. bistrioides cilicta, which
is a native of Palestine, and grows on Mount Lebanon,
also flowers in January both in the north and south of
England. It does well facing west in full sun, and makes
a splash of colour with its flash of orange gold down the
centre of each fall. The violet-scented J. reticulata is
one of the easiest of the early-flowering irises to grow,
and even where space is limited it is well worth giving
room to a tiny group of them. The deep violet-coloured
form (the original type) is not a very attractive colour out
of doors in midwinter, but the flowers look beautiful in
a shallow bow! with variegated holly, as the yellow leaves
show up the violet blooms, and the scent in a warm room
is delicious. The origin of the deep violet-coloured
_f. reticulata is uncertain, for it is unknown in a wild
state. In the opinion of the late Mr. Dykes, it may
have been a hybrid from J. reticulataxI. bistrioides:
_ the deep reddish-purple form J. reticulata var. Krelaget
_ comes from the Caucasus. Of the two pale blue forms,
_I. cyana is the wild pale blue, and Cantab, a garden
seedling. There were some wonderful seedling irises
shown this month (February) at one of the R.H.S. shows.
- One exhibit of new seedlings (J. reticulatax I. Krelaget)
_ varied in colour from pure white to gentian blue, wine,
_ purple and maroon, all with a gold flash on the fall.
Another exhibit all of sapphire blue looked, as someone
‘Said, ‘ltke a pool of blue water ruffled by the wind.’

In February the constellations of the crocuses shine

23

N) The Scented Garden @

forth in their firmament of green. Most crocuses have a
faint warm scent, but only on really sunny days or in a
warm room. Many people do not regard them as scented
flowers, but Virgil knew their exquisite scent in Italian
sunshine. Sometimes one wonders whether our modern
eyes are dimmed to the amazing beauty of these flowers,
especially the orange-coloured ones. Homer’s carpet of
the gods was of hyacinths, crocuses, and lotus flowers,
and all the classical writers used ‘ crocus-coloured’ to
describe a glowing orange golden colour, for which
indeed there is no other word. The golden crocus turns
the earth to sheets of living flame. To quote Homer,
‘ the flaming crocus made the mountain glow.’

Saffron yellow, the colour of light, was apparently the
royal and sacred colour of the most ancient days. The
Persian kings wore saffron yellow shoes in imitation of the
still older Babylonio-Median .costume. In Aeschylus’
Persians Darius is summoned from the nether-world
by the chorus, ‘ Rise, ancient ruler, rise ; come with the
saffron-dyed sumaris on thy feet . . . a royal tiara on
thy head.” When Jason prepared to plough the field in
Colchis with the fire-breathing bulls, he threw off his
saffron-coloured garments. Bacchus wore Krokotos, the
saffron dress. ‘The new-born Herakles Pindar describes
as swathed in crocus-yellow. The crocus dress of Pallas
Athene the Attic maidens embroidered with many
colours. Antigone let fall her crocus-coloured stole in
her despair at the death of her mother and brothers.
Helena took with her from Mycenae her gold-embroidered
palla, a crocus-bordered veil. In the Epics, Eos, the dawn,
is ever saffron-veiled. The companions of Europa, when
Jupiter approached her in the form of a bull, were

24

S) fanuary and February &

gathering the fragrant hair of the golden crocus. When
Pan and the nymphs passed singing through the meadows,
the fragrant crocus and hyacinth bloomed in the tangled
growth of grass. It was ever the crocus of the East, Crocus
vernus, which was so highly esteemed, not the humbler
native kind. When Roman luxury was at its height,
crocus scent and crocus flowers were used as lavishly as
rose leaves. Heliogabalus bathed in saffron-water, and
his guests reclined on cushions stuffed with crocus petals.
_ Crocuses are natives of the south and central Europe,
the Levant and western Asia. We do not know when they
were introduced, but it is quite likely that the Romans
_ brought bulbs of such favourite flowers to adorn the
gardens of their villas in England during the first
centuries of our era. In the Middle Ages, when they
_ were again introduced, the autumn-flowering C. sativus
_ Was certainly known and grown in this country long before
the spring-flowering varieties. Crob was the Middle
- English word for saffron. According to tradition the
_ saffron bulb was introduced into England in the reign of
_ Edward III by a pilgrim, who brought it concealed in
_ the hollow of his staff. Even in the sixteenth century
_ herbalists described the spring-flowering crocus as saffron
_ of the spring—‘Saffron of the Spring with yellow
- flowers.’
_ Three hundred years ago Gerard wrote of the crocus,
_ ‘It hath floures of a most perfect shining yellow colour,
_ seeming afar off to be a hot glowing coal of fire. That
_ pleasant plant was sent unto me from Robinius of Paris,
_ that painful and most curious searcher of simples.’ Is
_ there any other flower which so wonderfully gives us at

1 See Victor Hehn, W anderings of Plants and Animals.
ms

N) The Scented Garden &

least a faint idea of the meaning of the words, ‘ And the
streets of the city were pure gold like as it were trans-
parent glass’? Crocuses are indeed amongst the loveliest
and most gladsome of spring flowers. Each crocus cup is
not only of exceeding beauty, but within its petals it
seems to hold the quintessence of sunlight in luminous
gold, and their scent is the scent of sunlight. Many years
ago that great flower-lover, Mr. Forbes Watson, wrote of
them, ‘ Whilst the Snowdrop enters with so quiet a
footstep that it might almost pass unobserved amidst
the remnants of the melting snow, the Crocus bursts
upon us in a blaze of colour like the sun-rise of the
flowers. . . . Though at first sight apparently alike in
colour, close attention will show that the inner segments
are of deeper hue and more distinctly orange than the
outer. But we must carefully observe the colour itself.
Like most things that are very beautiful it varies greatly
in different aspects; the petals to a careless eye, and
especially in a dull light, may seem but a surface of glossy
orange. Yet look carefully and they are lighted with rosy
reflections, pencilled with delicate streaks and nerves of
shade and, above all, bestrewed with little gleaming points,
a host of microscopic stars, which cast a fiery sheen like
that of the forked feathers of the Bar-tailed Humming-
bird, as if the surface were engrained with dust of amber
or gold.’

Crocuses never look happy if they are continually being
attended to. Thick close clumps of them, fifteen and
twenty together, growing naturally with masses of their
lovely golden chalices full of sunlight, look gloriously
happy, but planted out singly there is always something
depressing about them. They look forlorn and tidy.

26

NS) Yanuary and February &

Crocuses are companionable flowers, and they seem to
enjoy huddling together. Grown separately, the flowers
are, or should be, larger (I have never observed this to be
actually the case, but there is such a thing as taking all the
rules and theories one finds in gardening manuals too
seriously !) Picking crocuses planted out singly makes one
_ feel guilty of a crime, but picking them from fat neglected
clumps is a joy.

I am writing for the first time this year out of
doors, on one of those glorious sunny days which always
come in February and for which one is so much more
grateful than for a whole week of summer sun. And
I have just been counting the number of flowers on
the largest clump of golden crocuses (C. vernus) by the
apple trees in our garden. There are at least seventy-eight
- flowers fully out, though how they have managed tocrowd
_ themselves into a space measuring only about 9 inches by
121s little short of a miracle. The flowers are as large as
“any grown singly and very long-stalked (some of them
certainly 5 or 6 inches long), and, pushing aside the fully
_ expanded flowers, one could see there were masses more
coming on. When I came there were eight or nine bees
Working at the flowers, and watching the bees for some
time it was delightful to see how often the same bees,
_after a hurried visit to smaller clumps near by, returned to
_ feast on the riches spread before them on the largest
clumps. The words of an Elizabethan madrigal come into
my mind:

‘I like the bee with Toil and Pain
Fly humbly o’er the flow’ry Plain
And with the Busy Throng
The little sweets my Labours gain
I work into a song.”

27

NS) The Scented Garden @

The scent of the crocuses would be almost imperceptible
from the single flowers, but from the masses it is warm and
exquisite, and in the sunlight the clumps look like masses
of translucent gold caught not out of the sunlight but
out of the sun itself. It is curious how colour seems to
alter the character of a crocus flower. Yellow and golden
crocuses look almost riotously happy, but all the mauve
varieties have a placid dreamy appearance. Of the very
early-flowering varieties C. imperati is always described
as scented, but it does not seem to be more scented than
some of the other varieties, especially the commonest
of the yellow and gold-coloured kinds. From the point of
view of decorative effect nothing touches the Dutch
yellow crocus (C’. vernus). No one knows its origin. It is
probably of garden origin, for it is sterile, and it has never
been found growing wild. It increases by throwing off
little corms. If planted in grass the grass should never be
mown till the crocus leaves have quite withered, otherwise
the corms will suffer badly. Though the bees love crocuses
grown in clumps the birds do not seem to attack them as
much as crocuses planted singly, or if they do, their
depredations are not so apparent. What the birds love
in them is the tiny drop of nectar to be found in each
flower. What with one thing and another crocuses have
many enemies. Field mice, the mischievous grey squirrel
and rats all enjoy eating the corms, and if planted near
the surface nothing will stop pheasants pecking them out.

The scents and sounds of spring remind one of St.
Bride, the patron saint of the first flowers, young children
and lambs. For February is the month of St. Bride of
the kindly flame, the gentle mother of all young and
tender things Her ways are ways of gentleness. Through

28

ae ee

S) Fanuary and February @

the mists of centuries we see her gracious figure, her
lamb in her arms, a lamp in her hand. When the bitter
winds are still blowing, the kindly flame of her flower, the
dandelion, shines out and tells us that spring is near. She
watches over mothers and their new-born babes, and on
the hill-sides she brings the shepherds to the new-born
lambs. She is loved in all Celtic lands, from the western
highlands and islands of Scotland to Kildare, where, for
centuries, her lamp was kept always burning.

St. Bride’s father was Dubtach, twelfth in descent from
Fedlimidh Rechtmar, King of Ireland in the second
century. Her mother was a beautiful slave. When St.
Bride took the veil seven virgins followed her example,
and each of them chose a Beatitude representing the grace
she specially desired. St. Bride chose ‘ Blessed are the
merciful for they shall obtain mercy.’ The various lives
of her recount many tales of her gentle pity for all young
creatures, and for weak and suffering folk. She was noted
for her love of animals and birds, and she particularly
| delighted i in calling the wild duck and geese to her and
_ caressing them.

__ When her fame was at its height Iollan, King of Lein-
_ Ster, offered her land to build a monastery. She chose the
_ elay ridge above the plain of Magh Breagh, and there, by
am ancient and venerated oak, she established her ciil,

afterwards famous as Kildare, the ‘ cell of the oak.’ In-
- Mumerable folk of both sexes came to her cil] and,
according to Cogitosus, Kildare became ‘the head of

nearly all the Irish churches and the pinnacle towering
_ above all monasteries of the Scots, whose jurisdiction
spread throughout the whole Hibernian land, reaching
from sea to sea.’ St. Bride was joined by her kinsman,

29

S) The Scented Garden &

Conlaeth, a hermit who was famed for the bells he made.
He became bishop ‘to govern the church with her in
episcopal dignity.’ Even when he was a bishop Conlaeth
continued to work at his anvil, and made many croziers
and bells. Whether St. Bride loved bells we do not know,
but it is on record that St. Gildas sent her a bell from
Brittany. Numerous churches are named after this
beloved saint, amongst others, St. Bride in Fleet Street.
Beyond St. Bride we see another form, still more remote
and almost lost in the darkness of antiquity—Bride the
Beautiful, the Gaelic goddess of poetry. A goddess of
flame also, for she was born at sunrise, and has never
ceased to light the hearts of poets with divine fire. She,
too, lights the kindly flame of the dandelion, the first
fire of spring. In the clouds which shroud the hill-sides

the shepherds hear the crying of the young lambs she is

bringing earthward, and they rejoice at her coming. She
watches over young children in their cradles, and when
they smile it is because they have seen gentle St. Bride’s
face.

Long before the royal gold of the buttercups, the
joyous gold of the dandelion gladdens our eyes. She
scatters her humble lovable flower even by trodden paths
to enliven the heart of the wayfarer, and all lovers of
simple, lowly flowers are cheered when they see her kindly
flame.

30

ee ee ee ee ee ee ee

BBSeSeLVee

CHAPTER II

VIOLETS, PRIMROSES AND
WALLFLOWERS

<

A YOUNG MAN in green, with a Garland of
Mirtle, and Hawthorn Buds, Winged, in one hand
Primroses and Violets, in the other the sign Taurus.’ So
run the instructions in a seventeenth-century book for
embroidering a figure representing Spring.

_ Violets are the spring’s chiefe flowers for beauty,
smell and use.’ The sweet-scented violet (Viola odorata)
is a native not only of Europe, but also of Persia, Palestine,
Barbary, Arabia, Japan and China. In the East as in the
West it has been beloved from time immemorial. Violets
preserve in their scent the memory of Orpheus, for one
day, being weary, he sank to sleep on a mossy bank, and
where his enchanted lute fell, there blossomed the first
violet. The magic music of his lute still haunts the
scent of violets. Deep-toned melodies from faerie

inger in
. * the sweet sound

That breathes upon a bank of violets,
Stealing and giving odour.’

The violet is regal in its humility, and what a splendour
of purple radiates from the petals of this shy flower. It
glows with the fragrance and warmth of its beauty.
“And the more vertuous the flower thereof is the more

it bendeth the head thereof downward. The lyttlenesse

thereof in substance is nobly rewarded in greatnesse of

31

N). The Scented Garden &

savour and vertue.’ And to violets the old herbalists
ascribed the gift of sleep. ‘ For them that may not sleep
for sickness, seethe the violets in water and at even let
him soke well hys feete in the water to the ancles ; when
he goeth to bed bind of this herb to his temples and he
shall slepe well by the grace of God.’ We are all familiar
with the curious effect produced by smelling violets.
The keen delicious perfume in a few seconds becomes
fainter and similar to that of a mossy bank and in another
moment the scent has apparently vanished. But the
violets are of course still full of fragrance and it is our
sense of smell which is exhausted, not the perfume of
the violets. ‘The dominant note in their scent is ionone,
which has a tiring, almost soporific effect on the sense of
smell. Shakespeare refers to the fleeting nature of the
pleasure given by this exquisite scent:

‘ Sweet, not lasting
The perfume and suppliance of a minute.’

Garden varieties of the sweet-scented violet have a
richer scent, but they have not the exquisitely keen, pure,
almost rarefied scent of wild violets. As a child one
thought that the white violet was even more sweetly
scented than the purple, and the first time one read the
immortal essay ‘ Of Gardens’ it came as a pleasant sur-
prise to find one’s childish belief confirmed by no less a
personage than the great Francis Bacon. ‘ ‘That which
above all yields the sweetest smell in the air is the Violet,
especially the white double violet which comes twice a
year, about the middle of April and about Bartholomew-
tide.’

32

Fee pt a er eee EST. OO ER ee Tae neg et ee et ee ee eS eS cae

NS) Violets, Primroses and Wallflowers @
_ I love Henry Vaughan’s lines about violets :

* As harmless violets, which give
2 Their virtues here
For salves and syrups while they live,
Do after calmly disappear,
And neither grieve, repine, nor fear :

So dye his servants ; and as sure

Shall they revive.
Then let not dust your eyes obscure,
But lift them up, where still alive,
Though fled from you, their spirits hive.’

The violet is the symbol of humility. Over thirteen
centuries ago the bishop-poet Fortunatus sent to Queen
Radegonde of saintly fame violets and other scented
flowers, and with his gift he wrote, ‘He who offers
violets must in love be held to offer roses. Of all the
fragrant herbs I send none can compare in nobleness
‘with the purple violet. They shine in royal purple : per-
fume and beauty unite in their petals. May you show
forth in your life what they represent.’ In Giovanni di
Paolo’s paradise the redeemed wander in meadows
blossoming with the violets of humility and the lilies of
purity. In the Adorations by the great masters, notably
Botticelli, the violet symbolizes above all the humility
of the Son of God, Who came to this earth as a little
Child. In like manner the jasmine flowers tell us of
‘the starry Heavens He left, and roses of the Divine
Tove which sent Him to this earth. In an altar-piece
by Lochner the Holy Child seated on His Mother’s lap
stretches up to take a violet held by her. In Signorelli’s
Madonna, in the Cathedral of Perugia, transparent vases

. 33

XQ The Scented Garden &

of jasmine, roses and violets are depicted, the roses
denoting Divine love, the violets His humility, and the
jasmine the starry heavens He had left to come to this
earth. In the beautiful Adoration of the Shepherds, by
Hugo van der Goes, in the Uffizi Gallery, purple and white
violets are in the centre of the foreground with lilies,
columbines, carnations, and blue and white irises. The
Infant Christ, bathed in light emanating from Himself,

lies on the ground, beside Him kneels His Mother, —
around them are angels with jewelled circlets on their

brows, to the right adoring shepherds and on the left St.
Joseph. Between the Infant Child and the flowers lies a

sheaf of corn, symbolising the Bread of Heaven. Theirises —
denote His royal birth, the carnations His divine love in ©

coming to this earth, the columbines the seven gifts of the
Holy Spirit, and the violets His humility.

No one has written more beautifully of the effect pro-
duced on the mind by violets than old Gerard : ‘ March
Violets of the Garden have a great prerogative above
others, not only because the mind conceiveth a certaine
pleasure and recreation by smelling and handling of those
most odoriferous Flowers, but also for that very many by
these Violets receive ornament and comely grace: for
there bee made of them Garlands for the head, Nosegaies
and posies which are delightfull to looke on and pleasant
to smell to, speaking nothing of their appropriate ver-
tues; yea Gardens themselves receive by these the
greatest ornament of all, chiefest beautie and most
gallant grace; and the recreation of the minde which is
taken hereby, cannot be but very good and honest: for
they admonish and stir up a man to that which is comely

and honest; for floures through their beautie, varietie

34

De ee) Oe eT

TN a a a i

- §) Violets, Primroses and Wallflowers &

of colour, and exquisite forme, doe bring to a liberall and
§ minde the remembrance of honestie, come-
liness, and all kinds of vertues. For it would be an
“unseemly thing for him that doth looke upon and handle
faire and beautifull things, and who frequenteth and is
‘conversant in faire and beautifull places, to have his
-minde not faire.’
— Our great-grandmothers not only candied violets as we
do, but they made various confections scented with
violets, chiefly violet syrup and violet tablet. Violet
syrup was made by macerating two pounds of fresh violets
‘in five pints of distilled water for 24 hours. Then the
liquor was strained off, sugar added (allowing a pound of
sugar to each pint of liquor) and then boiled to a syrup.
Violet tablets were made by steeping violets in lemon
_juice, adding sugar in the same proportion as above, and
then boiling till when cold it set firm. They also used to
€at young violet leaves fried and served with slices of
lemons and oranges. me less an authority than John
Evelyn describes this as ‘ one of the most agreeable of all
the herbaceous dishes.’
Pansies and violas, which are so nearly related to
violets, have, with few exceptions, little scent when smelt
Singly, but a cluster of either gives out a sweet though
‘faint perfume. The soft mauve-blue Maggie Mott is
fragrant, and Mrs. E. A. Cade, which is quite the earliest
_ Of the rayless yellow violas, is very fragrant. It flowers at
“Teast a fortnight earlier than the other rayless yellows,
and does well again in early autumn. There are probably
few plants with so many curious old country names as
pansies,—Heart’s-ease, Love-in-idleness, Herb Trinity,
‘Three- Faces-under-a-Hood, Jump-up-and- Kiss- me,

35

NS) The Scented Garden YU

Pink - of - my- John, and Call- me-to-you. Pansies are
amongst our oldest favourites in the garden, and our
Anglo-Saxon ancestors called the flower ‘ bone-wort.’ We
do not know for how many centuries the flower has been
associated in fairy lore with the magical qualities which

Oberon ascribed to
‘ the little western flower

Before milk-white, now purple with love’s wound,
And maidens call it love-in-idleness.’

As early as January the first primroses shine forth in
their ethereal loveliness, but they never attain their full
beauty till April sun and showers have developed their
soft beautiful leaves. Woodland primroses are such shy
flowers that they never look quite at their ease in gardens
except in a wild part orona bank. What is the colour of
the primrose? There is an exceeding softness and deli-
cacy about the flowers, enhanced by the down of their
stalks and the faint green of the under surfaces of their
leaves. About them is the mystery and purity of the far

expanses of the gardens of space. In the pure light of ©
their petals they seem to reflect the luminous majesty of —

the flowers in the starry meadows of the Pleiades. How
curiously arresting is the pale yet vivid green eye of the
primrose with its circle of orange. Violets’ eyes are full
of dreams, aconites’ of demure laughter, wood anemones’
of fairy secrets, but in the delicate sensitive eye of the
primrose there is something of almost human appeal. It
is sweet and grave and child-like, thoughtful without a
trace of sadness. Beyond all this is the elusive other-
world expression which always baffles us. We may look
at them, but their eyes never meet ours. ‘The first
ambassadors of spring in the woodlands bring with them

36

a es a aati Sia oa alae

Me tates

S) Violets, Primroses and Wallflowers @

a nameless quality from worlds infinitely remote and
‘beyond our ken. Their secret is held in their faint
ethereal perfume, so delicate that one never tires of it,
so fresh that no other scent can be compared to its un-
earthly purity. They are redolent of the paths of the
angels. Primroses shine with a sudden gladness lacking
in flowers far more brilliant in hue. But their light does
not seem to be of this earth, and memories of them haunt
‘us even when the merry bluebells carpet the greenwood.
In the legend of St. Oswain primroses are mentioned
‘with roses, and lilies amongst the fairest flowers in the
gardens of the Earthly Paradise :

* Fair were her erbers with flowres,
Rose and lily divers colours,
Primrose and parvink :
Mint, feverfoy, and eglantere,
Columbin, and mother wer
e Than ani man mai bethenke,
oa It berth erbes of other maner
oi Than ani in erth groweth here,
_ Tho that is lest of priis ;
Evermore that grene springeth,
For winter no somer it no clingeth,

And sweeter than licorice.’

_ Primroses have such thick fleshy rootstocks that they can
lay up store in the previous summer for early flowering
the following year. The root has a strong smell of anise,
: andi it is a curious fact that nearly every animal rejects the
plant as food. Yet primrose leaves were used as late
as the nineteenth century in salads and primrose and

comfrey ointment is still made in out of the way parts
of the country.

37

NX) The Scented Garden &

What a wealth of real spring colour the masses of the |
different coloured primroses give. ‘The range now is —

wonderful—blues of every shade, pinks, the ‘ Wisley red ’
which is so attractive, and the whole range of Juliae
hybrids. P. Fuliae itself is a native of the Caucasus,
and all the hybrids are free-flowering and easily
grown—‘ Jewel’ (rosy purple and of even stronger
growth), ‘Pam’ (ruby crimson, the brightest of all),
‘Peg’ (deep beautiful wine colour), ‘ Lingwood
Beauty’ (clear ruby), ‘Mr. Neave’ (velvety crimson),
‘Juliana’ (reddish purple), ‘ Bunty ’ (a dark purple-blue,
one of the best), ‘Crispie’ (a bright crimson), and
‘Wanda’ (deep wine colour). ‘ Wanda,’ I think, is one

of the best, and is in bloom so early. This last mild —

winter ‘Wanda ’ was in full bloom in mid-January, though
of course very short-stalked—z inches long only, instead
of the 4 inches of her later flowering sisters. All the wine-

coloured primroses look charming in shallow bowls of ©

pale green moss. A real treasure which is comparatively

new but which I should imagine will soon be seen in every
garden is Barrowby Gem—a true ‘ primrose’ but of a —
deep butter colour, the petals slightly thicker with just

a suggestion of being frilled and very fragrant. At
Wisley this primrose was continuously in bloom from

mid-December to June, and then again for a brief spell -
in October. It is free-flowering, very striking outdoors —
and delightful for indoor decoration. The raiser, Mrs. ©
McColl, told me that several years ago she noticed a
seedling primrose in her garden of a very charming shade ~
of soft yellow. She waited till by division she got about ~
a dozen plants and then collected seed from them. Out —

of 200 seedlings from these plants only one produced
38

Aisa

SE Ere ete wien se

S) Violets, Primroses and Wallflowers @

flowers of the same soft yellow, but it was of an even
deeper and better shade. This is the primrose now
known in the catalogues as Barrowby Gem. There are
already ‘improved’ (dreadful word!) varieties being
_ shown, but though they have all the modern qualities of
immense size, and striking colour, they are not, I think,
nearly as pleasing as the original ‘ Barrowby Gem’
which in spite of its deep lemon colour still preserves
something of the ethereal delicacy and charm of the wild

The beautifulold double primroses are by no means easy
to grow, for the English climate is too dry for them, but
they flourish in Ireland. The bunch primroses (a cross
_ between primroses and the old polyanthus) are deliciously
scented, and given the cool rich soil they like, they are

amongst the most beautiful of spring flowers. The
-fange of colours now available is wonderful, ranging
from white to deep velvety crimson, and nearly all of
“them with a beautiful orange eye. The true polyanthus
has for centuries been a favourite in our gardens, and best
of all are the old yellow-throated scarlet ‘ hose in hose,’
which figure in Parkinson’s Paradisus, and which, fortun-
ately, have not been improved out of existence. Of the
_*new’ polyanthuses one of the very best for scent of
the named varieties is ‘Tangerine.? The name exactly
describes the colour and the scent is as strong and as sweet
as the scent of freesias. It is very free flowering and
desirable in every way. So many of the spring flowers,
_ such as tulips, need a thick edging round the beds, other-
‘wise they are apt to look ‘ thin,’ and there is nothing more
delightful than a good border of polyanthus. It makes
the bed look like a nice old-fashioned basketful of flowers.

39

XN) The Scented Garden G&

A path bordered with masses of polyanthus of every
colour is not only a joy to behold but looks so character-
istic of Britain. .

Indeed of all garden flowers there are few which are
more truly of pure British stock than polyanthus and
bunch primroses. In an authoritative article on the
origin of these flowers Mr. Miller Christy pointed out
that though they have been favourite garden flowers for
nearly three centuries it is impossible to identify the
plant we know as Polyanthus with any plant described in
the works of the earlier herbalists (Fuchs, Turner,
Dodoens, Matthiolus, de l’Obel, etc.), or even in Gerard
and Parkinson. This, however, he acknowledges, is far
from being conclusive evidence that the polyanthus as
we know it was unknown then, owing to the vague
nomenclature then employed. Early in the eighteenth
century there was a polyanthus mania, and Philip
Miller, writing in 1760, stated that ‘in some parts of
England they are so much esteemed as to sell for a guinea
a root; so that there may be still a much greater variety
raised, as there are so many persons engaged in the culture
of this flower.’ At the end of the eighteenth century
auricula and polyanthus shows were as common as rose
shows to-day.

The interesting point which Mr. Miller Christy em-
phazises in conclusion of his theories as to the possible
origin of the polyanthus is that whether this plant is an
improved cultivated form of the hybrid between a red
primrose and a red cowslip, or whether there may possibly
be a slight foreign strain owing to being crossed with the
Eastern red-flowered primrose (which is more brightly
coloured than our native red primrose), the polyanthus is

40

Se TT ee ee eee re Seer

§) Violets, Primroses and Wallflowers &

_a plant of British origin, having been evolved solely by
the skill of British growers. And on the Continent the
_ polyanthus is always known as the ‘English primula.’
It is interesting to remember that when the polyanthus
_ ‘was a prime favourite, Lancashire and Cheshire growers
were celebrated. In his Flora Historica (1824) Phillips
says: ‘Inno part of the world is this flower so success-
_ fully cultivated as in England, particularly by the zealous
florists of Lancashire and Cheshire, who have, in the
instance of this flower, left the Dutch bloemist con-
siderably in the background. The neighbourhood of
Manchester and Macclesfield is justly celebrated for
_ producing the finest specimens of this flower, and in
_ these manufacturing districts the criterion of a fine poly-
_anthus is ascertained with as narrow a scrutiny as the
_ sportsman regards his pointer or setter dog!”

We have five species of primula native in Great Britain
—the common primrose (P. vulgaris), the Bird’s-eye
wimrose (P. formosa), the Scottish primrose (P. scotica),
the oxlip (P. elatior), and the cowslip (P. officinalis). Of
these the common primrose is the only one which can be
described as accommodating. Three hundred years ago
Parkinson wrote of the Bird’s-eye primrose: ‘It will
hardly endure in our gardens, for all the care and industrie
we can use to keepe it,’ and this is as true to-day. For this
lovely little primrose, which with its rosette of leaves
covered on the under-sidé with a meal-like excretion, its
umbel of lilac-purple flowers with a yellow eye (some
Varieties are pink or deep crimson) upborne on slender
$tems 3 to 12 inches high, is such a joy in the rock garden.
_ Native of the mountainous pastures of Yorkshire and
s Westmorland, it requires a moist atmosphere and a

41

NX) The Scented Garden &

moist, deep, well-drained soil. The Scottish primrose
grows wild only in Orkney, Caithness and Sutherland,
and it requires the same conditions as the Bird’s-eye
primrose. Oxlips are rarely seen growing wild nowadays,
except just occasionally in out-of-the-way parts of the
Eastern countries. The Caucasian oxlip, P. leucophylla,
is a much stronger grower than our English oxlip,
very hardy and splendid for naturalizing. There are
giant cowslips now, but nothing can equal the wild cow-
slip grown for its beauty and fragrance in our gardens for
centuries, but it is essentially a creature of the wild and
out of place in gardens. Cowslips and nightingales have
always been connected and there is an old saying, ‘ No
cowslips, no nightingales.’ Most children have made

cowslip-balls or tisty tosties, as they-call them in the

West Country.

‘I call, I call; whom do ye call?
The maids to catch this cowslip ball :
But since these cowslips fading be,
Troth, leave the flowers and maids, take me.
Yet if that neither ye will do,
Speak but the word and I'll take you.’

Our ancestors used cowslips in countless ways, the young
leaves and flowers in salads, in puddings and tarts. ‘They
candied and pickled the flowers, they made cowslip wine,
tea, syrup and complexion washes from them. In 'Turner’s
Herbal (1551) there are singularly few beauty recipes—
only four altogether. One of them concerns cowslips,
and Turner observes sternly, ‘Some weomen sprinkle ye
floures of cowslip w' whyte wine and after still it and
wash their faces wt that water to drive wrinkles away
and to make them fayre in the eyes of God, whom they

42

‘ ie ‘ Pica il
se dt aS dey leet

SS

Te ae eee Poe ee

EE ey ee ie

NS) Violets, Primroses and Wallflowers &

are not afrayd to offend.’ Cooper, who was cook to
Charles I, gives a recipe for cowslip cream, which must
have been a dish fit for a king, though it horrifies one to
think of anyone eating cowslips. According to his recipe
he bruised the young cowslips and beat them up with a
quart of cream, the yolks of two or three eggs, fine sugar
and orange flower water, and served the dish strewn with
the flowers.

The American cowslip, or ‘Shooting Star’ (Dode-
catheon Meadia), which is a native of many parts of
North America, was introduced into England over
200 years ago, for it was sent from Virginia to Bishop
Compton (then Bishop of London) in 1704. Philip Miller
mentions having seen it in bloom in the Bishop’s garden
_ at Fulham Palace in 1709. After that it was apparently
lost. In 1744 it was again introduced by a Mr. Catesby,
who named it after Dr. Richard Mead, a celebrated doctor
of the day. Linnaeus gave it the name Dodecatheon,~
“though why he should call this flower ‘ twelve gods ’ it is
difficult to understand. ‘Shooting Star’ is descriptive
_ of the graceful pendent flowers which certenaly remind
one of the fireworks known as ‘shooting stars.’ There
_ are several species, D. giganteum being one of the best.
_ The American cowslip is not particular as to soil, though
_ it likes plenty of leaf-mould, but part shade is essential.
~ It can easily be raised from seed or increased by division
_ of the roots in September. In at least two books D.
_ Meadia is described as having a clove-like scent (though
in no book by an American authority have I ever found
such a statement). The scent strikes me as fainter than
_ those of almost any of the primula family, and certainly
not clove-like !

43

NX) The Scented Garden &

Auriculas, which are so nearly related to primroses,
were only introduced into gardens in the sixteenth cen-
tury, largely owing to the French botanist, de l’Escluse,
to whom also tulip-lovers owe so much. The Emperor
Maximilian II was himself a great garden-lover, and when
de l’Escluse accepted the Emperor’s invitation to become
botanist at the Court of Vienna, he was able to spend
much time climbing in the Tyrol and Styria in search of
fresh treasures. He had a special affection for the genus
primula and naturalized P. auricula, P. glutinosa, and
others in his garden. He gave the name Auricula urst
to these species owing to the resemblance of the leaves to
bears’ ears. De ]’Escluse sent roots to his friend, van de
Delft, in Belgium, whence they were spread, and early in
the seventeenth century they were already established
in English gardens. It is interesting to remember that
we owe their popularity in England largely to the
Huguenot refugees, who brought so many of their
favourite flowers with them. Their old names still
survive in different parts of the country. In Gloucester-
shire they used to call them ‘ Vanners’ Aprons.’ During
the latter half of the seventeenth century auriculas
became quite a cult, and Samuel Gilbert, in his Florist’s
Vade Mecum (1683), states that enthusiasts paid as much
as twenty pounds for a root. Samuel Gilbert himself was
an auricula enthusiast, and he gives great praise to those
raised by ‘Mr. Jacob Roberts who keeps the Physick
garden in Oxford,’ also to those ‘in the Pallace Garden
at Worcester.’ He writes at length on their cultivation,
and of the many quaint little poems in his book, that in
praise of his favourite flower ‘ with their parti-coloured
coats and pleasing scents,’ is perhaps the most attractive :

44

SSS nO a ee rae ae ee

i uber

Se nL Se een Ee

ial Lal daa ta i a
eh ND AP eee Sea Re J

S) Violets, Primroses and Wallflowers @&
* See how the Bears’ Ears in their several dresses,
That yet no Poet’s pen so high expresses,
Each head adorned with such rich attire,
Which Fools and Clowns may slight, whilst skill’d pens
Their gold, their purples, scarlets, crimson dies,
_ “Their dark and lighter hair’d diversities,
_ With all their pretty shades and Ornaments,
Their parti-coloured coats and pleasing scents,
Gold laid on scarlet, silver on the blue,

With sparkling eyes to take the eyes of you,
Mixt colours, many more to please that sense,

Others with rich and great magnificence ;

In double Ruffs, with gold and silver laced,

On purple crimson, and so neatly placed.

Ransack Flora’s Wardrobes, none sure can bring
_ More taking Ornaments t’adorn the spring.’

“Tn later years auriculas became especially popular with
_ the Lancashire weavers, who called the flowers ‘ Baziers.’
_ There is an old Lancashire song :

_ *Come listen awhile to what we shall say

_ Concerning the season, the month we call May,

_ For the flowers they are springing, the little birds they are singing,
And the Baziers are sweet in the mornings of May.’

_ Another pleasant old name for the auricula was Dusty
Miller, and it is fortunately still possible to get the old
ted Dusty Miller and the old yellow Dusty Miller.
_ Altogether there must be quite a hundred members
_ Of the primula family in cultivation in Great Britain, and
_ one can only envy those with sufficient space to make a
_ primrose garden and able to give the Asiatic varieties the
_ Moist situations so many of them require. A primrose
garden is full of beauty for quite six months in the year,
_ for the early primroses, both the single and double

45

XQ The Scented Garden G&

varieties, are followed by the bunch primroses, the poly- —

anthuses, the auriculas, and then the exotic varieties,
mostly of the candelabra type. I shall never forget a
small garden I once saw, which must at some time have

belonged to a primula enthusiast. From the house, a —
square unpretentious building (so often far more attrac-

tive and full of character than the obviously ‘ pictur-
esque’), a small garden sloped down to a stream, which

ran partly along the bottom and partly along the side of

the garden. And the banks were thickly planted with
primulas of every sort. It was in June, and the candelabra
varieties were in their full beauty, their colours ranging
from the palest cream to deep ruby crimson. It was an
unforgettable sight. The house was uninhabited, the

place had obviously been neglected for some months, and —

one could only hope that the new owners would preserve
the beauty of that stream-side garden.
What treasures are continually being added to the

already numerous species of Asiatic primulas in our ~
gardens, yet some of them look already as though they
had been at home with us for centuries. Best of all for the —
scented garden is P. Florindae, the giant of the Sikkimensis —
primulas (it sometimes attains 4 feet) found in S.E. —
Tibet by Mr. Kingdon Ward at an altitude of 12,000 feet. —
Although only found in 1924, this glorious cowslip- —
scented primula, producing its bright yellow trusses of —
flowers in August, is already well known. It can scarcely ©
have too much moisture so long as the water is not stag-
nant. P. Cockburniana, with its gorgeous orange scarlet —
flowers (the only member of the primrose family with —
this colour), has unfortunately proved to be practically —
biennial. Some of the hybrids, however (crossed with

46

—o a |)

Pe A TE ae ee ee ne

i i a ta a i a lle al

S) Violets, Primroses and Wallflowers &

P. pulverulenta) are perennial, P. Bulleyana being perhaps
the best. P. pulverulenta, sometimes with as many as ten
whole whorls of its gorgeous velvety crimson flowers, is
still one of the most beautiful. Then there are P. Beestana
(purple with orange eye, 14 feet), which crosses so readily,
P. anisodora (deep maroon with yellow eye), found by Mr.
Forrest in Yunnan, at an altitude of over 10,000 feet
(it smells strongly of aniseed), P. Chrysopa (scented lilac
blue flowers), and P. Littoniana (red and violet flowers
grouped like a torch), P. sikkimensis (pale yellow flowers)
from the Himalayas, P. pudibunda (the dwarf type of
P. sikkimensis, which Mr. Kingdon Ward found at an
altitude of 15,000 feet in Tibet), P. nivalis sino-purpurea,
also from Tibet, P. microdonta var. alpicola and Mr.
Kingdon Ward’s No. 5746, with fragrant yellow flowers
powdered white ; P. chionantha (related to P. nivalis),
with drooping sweetly scented white blooms with a dark
centre and yellow tube flowering in May. The last is of
“moderate growth (14 feet), and likes a cool, rich, moist
“Situation. P. involucrata (6 inches) one of the early in-
-troductions from the Himalayas, a true perennial, very
free-flowering and vigorous, and with very fragrant white
flowers, is still one of the best of the scented primulas.
_ There is, I suppose, no flower which gives greater
Epleasure to town-dwellers than wallfiowers. To thousands
of country-bred folk, who have the misfortune to live in
“Cities, a bunch of wallflowers is a pleasure so great that
‘it is almost pain. For their scent transports one instantly
“into the gorgeous sunlight of an old-fashioned garden,
and one sees not only the wallflowers but the lilacs in
full bloom, the peonies and lad’s love, the flowering
currants and apple blossoms, and instead of the noise of

47

NM) The Scented Garden &

the city one hears only the pleasant sound of the bees.
Scientists tell us that wallflowers comprise the elements
of many scents in their petals, even rose and violet scents,
and possibly this accounts to some extent for the sensa-
tion they give that one is enjoying a garden full of flowers.
But there is something in the scent of wallflowers beyond
anything for which science can account.

Nowadays one seldom sees wallflowers treated as
perennials, left to grow in peace and to live their full
span of life, but how sturdy and attractive and full of

character they are. A bed of wallflowers raised from seed ~

the previous year give a feast of colour, but they cannot

compare with a fine old plant full of years. Such a plant, —

covered with blossoms and with the bees hovering over it,

is a delight. Wallflowers are beloved by bees and hence ~

the old name of ‘ bee-flowe ».’ As Gervase Markham wrote

over three hundred yez/s ago, ‘ The Husbandman pre- —
serves it most in his Bee-garden, for it is wondrous sweet —

and affordeth muc 4 honey.’

We do not know when wallflowers, ‘ which are very —

delightful to be set under a parlour or lower chamber

window,’ were introduced into our gardens, but it must
have been in very early days. They are natives of the —

south of Europe. When found growing wild on old

buildings the flowers are invariably yellow, and yellow —

therefore jis evidently the original colour. ‘Yellow
violet’ Was formerly a common name for them among

country- folk. Gerard, in his Herball (1597), mentions
only yellow wallflowers—‘ most pleasant sweete yellow.
flower’, very double ’—Parkinson, in his Paradisus, being
the first to record those with striped or variegated petals. —

It is interesting to remember that both Turner and
48

NS) Violets, Primroses and Wallflowers G&

Lyte call wallflowers ‘ Hertes Ease.’ In his Names of
Herbes (1548), Turner says, ‘ Called in English Cheiry,
Hertes ease or wal Gelefloure, it hath yealowe floure.’
In his Herbal (1551), he says: ‘ Viola that hath the yelow
floure is called in English Wal gelefloure or hartes ease.’
Lyte, in his translation of Dodoen’s Herbal, says, ‘ The
yellow Gillofer is called in English wall floures and Hartes
ease.’ Lyte also speaks of them as gillofer-wallflowers,
and wall-gillyflowers was a common name for them in
the sixteenth century. Parkinson gives the alternative
English names, Bee-flowers, Wall-gilloflowers, Winter
Gilloflowers and yellow Stocke-Gilloflowers. In Bulleins’
Bulwarke of Defence (1562), wallflowers are called ‘ yellow
violets,’ ‘hartes ease’ and ‘Swete Williams.’ In the
delightful dialogue between Hillarius (the gardener) and
Marcellus, the former wishes the latter ‘ hearts ease,’ to
which Marcellus replies : ‘I do hartely thanke you, for
wishing to me so precious a jewell: so rich a treasure
and so heavenly a comforte. For what is more to be
desired then hartes ease, and who doe so sodainly slide
or slippe awaie as hartes ease: Nothyng. For when
adversitie come in at the one doore, eft soones, hartes
€ase doe run out at the other.’

In Lincolnshire they used to call the dark double wall-
River.“ Bloody Warrior,’ and in Wiltshire ‘ Bleeding
Heart.’ It is said that the name ‘ Cheiranthus ’ was given
by Linnaeus because the flowers had for so long been a
favourite for nosegays. As Parkinson said of them, ‘ The
Sweetnesse of the flowers causeth them to be generally
used in nosegays and to deck up houses.’ Wallflowers
were valued formerly not only for their beauty and scent,

but also for their medicinal properties. In the sixteenth

, 49

NX}. The Scented Garden G& 4

and seventeenth centuries an oil was made from them
which the apothecaries sold under the name ‘ Cheirinum.’ —
Mixed with honey the petals were used to cure ulcers, ©
the juice was dropped into the eyes to remove dimness of —
sight, the leaves bound to the wrist with bay salt were
accounted good for ague, and a conserve made of them
was a remedy for palsy. |

Wallflowers which grow out of the crevices of walls are”
naturally hardier than those of the garden. The stems.
of the former become firm and woody, whereas the stems q
of the latter are too succulent to resist severe frost. Owing
to the florist’s skill we can now have wallflowers almost
the year round, for the early flowering varieties sown
under glass in February and March flower early in October
and in a mild season will continue flowering throughout :
the winter. The Siberian Wallflower (Cheiranthus
Allionii) is valuable not so much for its fragrance as for its -
gorgeous orange colour. One does not so often see Erysi-
mum Perofskianum, which is more fragrant, has flowers of
as brilliant an orange, and grows 14 feet. The old ‘ fairy-
wallflower ’ (E. rupestre) is a charming little perennial for
sunny parts on a rockery. Also E. lintfolium, the little
Portuguese wallflower, with slightly fragrant mauve-
coloured flowers, a hardy perennial about 6 inches high, —
and flowers the first year from seed. The most sweetly
scented of all is the little old-fashioned Harpur Crewe.
It is curious how seldom one sees this, yet one little spike
of its double yellow flowers smells like the quintessence
of a whole bunch of wallflowers with just a trace of q
mignonette scent also. ‘There is also the little C.
alpinus compactus, which is smothered in spring with little”
yellow flowers. A few days ago I was looking at som 7:

50

:

9) Violets, Primroses and Wallflowers &

‘ wallflowers.’ in a friend’s garden. They had been raised
from a packet of wallflower seed, but a large number of
them looked almost like stocks. The plants were stock-
like, and so were the double and very large golden,
strongly scented flowers, rather like the flowers of Harpur
Crewe, only quite four times the size. They were curious
and interesting, but how sad we should all be if our old
wallflowers suffered any change !

One cannot help wishing that we had kept the prettiest
of the old names for wallflowers—‘ Chevisaunce.’ For
this is the name Spenser used :

+ ‘ Strowe me the ground with Daffadowndillies
And Cowslips and Kingcups and loved Lillies,
The pretty Paunce

And the Chevisaunce
Shall match with the fayre flowre Delice.’

_ We have long since lost the art of giving flowers names.
Old flower-names are not only full of meaning, but they
describe the essential character of the flower so simply
and yet so perfectly that sometimes one cannot help
wondering whether these names grew like the flowers

ves, or were said given in more leisured ages when
people had time to ‘consider’ flowers in the Biblical
sense of the word? In spite of the learned authorities
(who tell us there is no such word as ‘ cherisaunce ’)
possibly < chevisaunce’ is a misprint for ‘ cherisaunce,’

means ‘comfort.’ ‘Comfort’ describes the true
character of this beloved flower, for surely of all flowers
wallflowers are the most comforting. The various mean-
ings of ‘ chevisaunce ’ all centre round the idea, ‘ achieve-
ment,’ and applied to a flower they are meaningless. Is it
likely that so great a flower-lover as Spenser would have

ce!

NX) The Scented Garden &

used a meaningless word when he had the whole range of
sixteenth century names from which to choose? Re-
membering that two of the greatest botanists of his day —
called wallflowers ‘ Hertes ease? one cannot help cherish-
ing the belief that Spenser used a name which describes
the wallflower as no other name could describe it—
*“ comfort.’ :
We have lost many of our pretty old English names of —
flowers. Some were applied to different plants, and in
many cases it is difficult to identify them at all. The old
names were naturally in common use as much in the New —
asin the Old World. But there, as with us, many are for-
gotten. For instance, in describing the gardens of ‘ New
Amsterdam,’ Adrian van der Donck mentions ‘ Jenoffelins, —
‘ Baredames,’ ‘ Maritoffles,’ ‘Summer sots,’ etc. What
flowers do these pleasant names represent? I like par-—
ticularly ‘ Jenoffelins ’ and ‘ Maritoffles.’ Van der Donck ©
describes yellow maritoffles as ‘ a very sweet flower.’ ,
How satisfying the old flower names are, and how true. —
Forget-me-not preserves the memory of a beautiful old
legend. ‘There came a day when the Heavenly Father ,
bestowed on all the flowers their names. But a pale blue
flower, a little dreamer, forgot her name. She looked in”
the clear water at her feet and up to the blue Heaven
above her, but try as she would she could not remember.
When night came on, and the stars shone out, it filled -
her with wonder to think that her Heavenly Father knew
the number of those dazzling myriads in the infinite
gardens of Heaven, and called them all by their names.
‘I cannot remember my name. Do you know it?’ she
whispered to one of the fairest stars. ‘ Not yet,’ said the
star, gazing down on the exquisite beauty of his new little |

$2

=" bins

S) Violets, Primroses and Wallflowers @

sister on earth. ‘ But our Heavenly Father knows your
name. Ask Him and He will tell you.’ In the morning
when she woke she saw a group of daisies near her throw-
ing back their lovely crimson-tipped petals to be kissed
by their big brother the Sun. ‘Do you remember your
name? for I have forgotten mine,’ she said to one of them,
a gay little fellow with more crimson tips on his petals
than any of the others. ‘I did not hear your name,’ he
teplied, ‘ but ask our Heavenly Father and He will tell
you. Weare daisies. What other name could be ours, for
see how like we are to our big brother.’ And he turned
his laughing little face up to the Sun.

In the cool of the evening God walked in the garden.
In time He came to the little blue flower and with adoring
love and wonder she beheld His face. Presently she said
very humbly, ‘ Alas! that I should have forgotten the
name Thou gavest me.’ The Heavenly Father smiled on
her, but He did not tell her the name she had forgotten.
He answered her, ‘ Forget-Me-not.’

_ The little blue flower was silent with happiness. So
beautiful a name would have crowned the furthest star
in the Heavens, yet her Heavenly Father had chosen to
bestow it on a little flower of this earth. The forget-me-
Not is still a dreamer. Through the centuries she dreams
and forgets continually, but she does not forget her name.
So earnestly does she obey her Heavenly Father’s com-
‘mand that not only is the blue of Heaven in her petals,
but something of its peace and joy as well. And to all
who look on her she gives a peculiar joy.

53

So

sEueeusess

CHAPTER III

SPRING-FLOWERING BULBS
AND SHRUBS

A GRAND old cherry tree (it is well over a hundredlll
years old) loaded with its snowy cloud of exquisite blooms —
and in the grass beyond and all around a glory of daffodils —
—millions of them—covering the ground so thickly that
the grass is almost invisible. This is what I am looking ~
at now. There are only a few fleecy clouds in the blue ~
sky, and the sunshine is so warm that were it not for the
daffodils it would seem like a day in June rather than April. —
This daffodil garden has been forty-two years in making, —
and during all these years all flower-lovers have been —
welcomed by the kindly, generous owners of ‘ Wiggie.’ —
The place still bears the quaint name that it bore in the
sixteenth century. In John Norden’s map of Surrey,
made by order of Queen Elizabeth, Wiggie is one of the -
few places marked in the ‘ Reygate Hundred.’ Something —
of the peace and quiet of those days still haunts Wiggie.
Shortly before the war one of those employed here was a
man, Daniel Gumbrell by name, who had entered the
service of Mr. Trower’s grandfather, in the reign of ©
William IV, as a child of nine, and had worked for the
family for 75 years. Four other men had been in their
service for over 50 years. Old Daniel (who had served —
them for 75 years) by the time he had reached go years”
of age had 120 descendants, and I shall not easily forget -
Mr. Trower telling me of the Sunday afternoon when —

54

a o

b>

S$) Spring Flowering Bulbs @&

Daniel was photographed with his ‘ family.’ After this
impressive ceremony the old patriarch headed the pro-
cession and they all went to Wiggie to offer their respects
to Mr. Trower and his brother. Men such as Daniel
Gumbrell do not die, for they live still in the hearts of
their old masters.

At Wiggie the old ‘ Wilmer’s Double daffodil’ (Nar-
cissus Telamonius plenus) is grown in abundance. This
daffodil is thus described in the Paradisus (1629). ‘The
stalke riseth to be two foote high, bearing at the
toppe one great faire double flower, each leafe where-
of is twice as large and broad as the former, diversly
intermixt with a rowe of paler and a rowe of deeper yellow
leaves, wholly dispersed throughout the flower, the pale
colour as well as the deeper yellow.’ Of the origin of this
daffodil, which has now been grown in our gardens for
Over 300 years, Parkinson gives the following interesting
account. ‘ We first it had from Vincent Sion, borne in
Flanders, dwelling on the Bank side, in his lives time, but
now dead, an industrious and worthy lover of faire flowers,
who cherished it in his Garden for many yeares, without
bearing of any flowers untill the yeare 1620, that having
flowred with him (and hee not knowing of whom he
received it, nor having ever seene the like flower before)
he sheweth it to Mr. John de Franqueville, of whom he
supposed he had received it (for from beyond Sea he never
Teceived any) who findeth it to bee a kinde never seene
or knowne to us before, caused him to respect it the more,
as itis well worthy. And Mr. George Wilmer of Stratford
Bowe Esquire in his lives time having likewise received it
of him (as my selfe did also) would needes appropriate it
to himselfe, as if he were the first founder thereof, and

55

XQ The Scented Garden G&

call it by his owne name Wilmer’s double Daffodill, —

which since hath so continued.’

The richly-scented poet’s narcissus is still known in —

some parts of the country by its pretty old names of

Sweet Nancies and None-so-pretty, but one never hears —
the old name, ‘ primrose peerless,’ recorded by Lyte. —
‘ These pleasant flowers are called in Englishe Narcissus, —
White Daffodils, and Primrose pierelesse.’? In the British —
Museum Library there is Lyte’s own annotated copy of ©
the French version of Dodoen’s Herbal (translated by —
Lyte in 1578), and over the figure of NV. poeticus one may —
read in Lyte’s own writing, ‘ White primrose pyerles, —
Laus tibi, and of some Daffodille.? This same book has —
on the title-page the quaint inscription, ‘ Henry Lyte —
taught me to speake Brigahes, It is pleasant to remember —
that the true poet’s narcissus, if not indigenous in
England, has probably been grown here without a break —
since the days of the ancient Romans. Phillips in his Flora

Historica (1824), says, ‘This Narcissus seldom produces
seed in England, even by the assistance of cultivation,

and we are therefore of opinion that the few plants which ~

have been found at Shorne, between Gravesend and
Rochester, as well as those discovered in Norfolk, are the

offsets from imported plants, probably of as early a date

as the time of the Romans, who, we may naturally con-
clude, would not fail to plant the flower of their favourite
poet, when we discover that they paved the floors of
their dwellings in this country with tessellae that rep-
resented his tales.’

None of the modern varieties of the poet’s narcissus

seem to have the wonderful scent of the old ‘ Pheasant’s q
Eye’ (N, poeticus recurous). And the orange-coloured —

56

SQ Spring Flowering Bulbs &

ring is being increased in breadth with the result that
_ the striking effect of the aptly named ‘ Pheasant’s Eye’
_ is wellnigh spoilt. Shall we ever recover the long-lost art
_ of giving flowers names? Modern daffodil catalogues are
_ full of sophisticated names which sometimes manage to
be impressive, but they never succeed in giving one a
_ word-picture of the flower in question. But who could
_ improve on ‘Pheasant’s Eye,’ ‘ Butter and Eggs,’ or
_ *Codlins and Cream?’ They describe the flowers to the
life and they are names no one can forget.
___ Jonquils and their hybrids flower somewhat later and
_ of the former the old single sweet jonquil with its clusters

of deliciously scented yellow flowers is still one of the

best. A treasure either for the rockery or for growing
in tiny pots for indoor decoration is the fairy-like and
_ very sweetly scented Funcifolius. This native of the
_ Pyrenees with its rush-like leaves and small yellow flowers
_ in clusters only grows about 6 inches high, and grown for
Padoor decoration it is charmingly effective.

The most delightful lines about daffodils are, I think,
Rhone by Michael Drayton, but he does not say which of
our Native varieties the shepherd used to make his

“wreath of daffodillies.’

Batre.

* Gorbo, as thou camest this way
By yonder little hill,
Or as thou through the fields didst stray,
Saw’st thou my Daffodil?

She’s in a frock of Lincoln green
Which colour likes her sight ;
And never hath her beauty seen
But through a veil of white.

57

N) The Scented Garden &

Than roses richer to behold
That trim up lovers’ bowers,
The pansy and the marigold
Tho’ Phoebus’ paramours.’

Gorso.
‘ Thou well describ’st the Daffodil :
It is not full an hour
Since by the spring, near yonder hill,
I saw the lovely flower.’

Batre.
‘ Yet my fair flower thou didst not meet
Nor news of her didst bring,
And yet my Daffodil’s more sweet
Than that by yonder spring.’

Gorso.
‘I saw a shepherd that doth keep
In yonder field of lilies
Was making as he fed his sheep
A wreath of daffodillies.’

BatTe.

* Yet, Gorbo, thou deludst me still
My flower thou didst not see ;
For I know my pretty Daffodil
Is worn of none but me.

To show itself but near her feet
No lily is so bold,

Except to shade her from the heat
Or keep her from the cold.’ .

Gorso.
‘ Through yonder as I did pass
Descending from the hill,

SM) Spring Flowering Bulbs &

I met a smiling bonny lass,
They call her Daffodil.

And all the shepherds, that were nigh,
From top of every hill

Unto the valleys loud did cry,
“There goes sweet Daffodil.” ’

Batre.
* Ay, gentle shepherd, now with joy
Thou all my flocks dost fill,
That’s she alone, kind shepherd boy ;
Let us to Daffodil.’

None of the narcissi family take kindly to formal beds.
A thick row of nodding ‘ daffadowndillies’ bordering a
_ path leading to a cottage door look lovely, but those same
daffodils solemnly planted out in a stiff bed fail to be
even interesting. The real fact is that our ‘ formal ’ beds
are not nearly formal enough! A series of ‘ beds’ is
an unfinished affair and consequently falls between two
stools, for it is neither pleasant homely cottage gardening,
nor is it more than an elementary beginning of formal
ing. Our ancestors, who excelled at this art, did not
half-way, and there was a great variety in the means
they used. Daffodils, or for that matter any of the
‘Spring bulbs, look delightful in a bed laid out as a ‘ knot
garden.’ Plenty of designs for these are to be found in
the old gardening books. The broad lines depicted in
‘these designs are planted with thyme or any other low-
_ growing shrub and the open spaces filled with the bulbs.
Abed planted in this fashion bears no resemblance to the
“carpet bedding of Victorian days, but is a real pleasure to
the eye. The beauty of the flowers is distinctly enhanced

59

NQ The Scented Garden YB

by the ‘knot’ of low-growing green stuff. Modern
gardeners plant bulbs—hyacinths and tulips for instance—
all of one colour in one bed, but our ancestors preferred
(and I think they were right) a posy-like arrangement of
mixed colours ‘so that the place will seem like a piece
of tapestry of many glorious colours to increase every
one’s delight.” One of the most attractive knot gardens
I know is at Muntham Court. It is called ‘ the crown

garden ’ and it is truly a royal garden, for the design is —

taken from the ‘ crown’ of a baby’s cap of 200 years ago.
Judging from the contemporary illustrations of them,

Oriental hyacinths three hundred years ago bore little —
resemblance to the coarse type which the florists have ~

managed to evolve. The ‘ hyacinth’ of the classics is
uncertain, but it is probably the same flower, for Pliny
describes it as having grass-like leaves and the scent of
the grape flower, and Homer mentions it with other
fragrant flowers of the same season. Other poets write

of its sapphire-coloured, crimson, purple and white bells.
It is at least possible that the hyacinth was grown in —
England in Roman days, for Gerard speaks of wild —
hyacinths (they called them by the prettier name of —
Jacinth in those days) of ‘a faire Carnation colour,’ and —
these may have been survivals, for our native Scilla nutans —
is never flesh-coloured. We do not know for certain when ~
the garden hyacinths were introduced, but it must have ©
been about the middle of the sixteenth century, for —
Gerard does not speak of them as newly introduced. He ~
says of them: ‘ These kinds of Jacints have been brought —
from beyond the seas, some out of one country, and some —
out of others, especially from the East countries, whereof —

they tooke their names Orientalis.’
60

ete ag Sigma ina a
me ei CL ee aCe get eed

N) Spring Flowering Bulbs @
They are natives of the Levant, Aleppo, Bagdad, etc.,

_and in their native haunts they flowerin February. Phillips
in his Flora Historica suggests that they were introduced
_ early in Queen Elizabeth’s reign, for in 1561 she enabled
_ Anthonie Jenkinson and others to visit Persia. The Dutch

took up the culture of hyacinths with almost as great en-
thusiasm as that of tulips. Phillips mentionsa certain Peter

_ Voerhelm as the first to introduce the double hyacinths,

one of which he named The King of Great Britain. This

_was early in the eighteenth century, and a bulb of this
novelty cost {100. There was in fact a hyacinth mania
_ as well as a tulip mania, and even in the early years of the

nineteenth century {10 was an ordinary price for a fine

_ Some of the muscari are in bloom as early as

February—Hyacinthus azureus for instance—but most
of them during April and May. One always remembers
_ Ruskin’s description of the scent of the grape hyacinths—
“the grape hyacinth, which is in south France, as if a
cluster of grapes and a hive of honey had been distilled
and compressed together into one small boss of celled
_and beaded blue.’ Parkinson, who so frequently tells us
‘the names given by women to flowers, tells us that

“English Gentlewomen call the white Grape-Flower

‘Pearles of Spain.’ The most sweetly scented of the
‘Muscari are the musk hyacinths, in bloom in April. They
prefer a rich soil. The little spikes of inconspicuous bells

both of the ordinary musk hyacinth and the large-

flowered variety are veritably a quintessence of honey

scent. A rare variety is Moschatum flavum, which has
spikes of yellow bells. None of the muscari, alas! take
really kindly to sandy soil.

61

SN) The Scented Garden &

Crown imperials, some would say, are not for the
scented garden, but their strong ‘foxy’ smell is rather

pleasing, and I think, as a contrast to the sweetness of ©
most of the spring scents, it has an attraction of its own.
This ‘ gallant flower,’ as George Herbert described it, is —
certainly one of the handsomest of spring flowers and it
has been a favourite since Elizabethan days, when it was _
introduced from Constantinople (it is a native of Afghan- _

istan, Persia and the Crimea). Few flowers are so aptly

named, for when the weighty seed-pods are formed they —
rise and form a perfect crown. John Lawrence gives —
another old name for the flower. ‘ The Crown Imperial,’ —
he says, ‘ is by the Vulgar called Crown and Pearl by way —
of Corruption of the Word.’ Gervase Markham in The —
English Husbandman (1613) says, ‘ The Crowne-Emperiall —
is of all flowers both Forraigne and home-bred the deli- —
catest and strangest; it hath the true shape of an
Emperiall Crowne, and will be of divers colours, according —
to the Art of the Gardner. In the middest of the flower —
you shall see a round Pearle stand, in proportion colour —
and orientnesie like a true naturall Pearle, onely it is ofa
soft liquid substance: This Pearle if you shake the —
flower never so violently will not fall off, neither if you —
let it continue never so long will it either encrease or —
diminish in the bignesse, but remayneth all one; yet if —
with your finger you take and wipe it away, in lesse then ~
an houre after you shall have another arise in the same ~
place, and of the same bignesse. This Pearle if you taste
it upon your tongue is pleasant and sweet like honey.’ ~
The legend that the crown imperial now for ever bows
its head because in the Garden of Gethsemane it failed q
to do so on the night of Our Lord’s Agony in the Garden, ~

62

oS ae
tee wae

ihe Sie Kom ie at Ei IT ag ah

el at

SQ Spring Flowering Bulbs &

_ and that its pearl-like tears can never be permanently

removed by human hands is well known. There is also

i a Persian legend according to which the crown imperial

was once a queen. Her husband unjustly doubted her

_ fidelity to him and she left him to wander the earth
alone. An angel i in pity changed her into this flower,

_ but until she is restored to her husband her tears will

Tulips hold pride of place in the spring garden and

_ amongst them there are treasures for the scented garden.
_ Of the early single tulips the sweetly scented Yellow
_ Prince and Fred Moore (syn Thomas Moore) are, I sup-
_ pose, the best. The latter is notable not only for its scent,
but it is also one of the best of the orange terra-cotta
shades and equally good either outdoors or for indoor
bowl culture. It also forces well. Of the Darwin tulips,
“Cordelia ’ (a gorgeous reddish violet with blue markings),
*Nauticus ’ (deep rose with a violet centre), ‘ Philippe de

_Commines ’ (a glossy dark plum), and the stately ‘ Sophro-
‘syne’ (soft rose with white margin and blue centre) are
all fragrant. Amongst the cottage tulips ‘La Merveille’

“is one of the finest. With her lovely cherry-rose petals,

‘scarlet orange within, her exquisite shape when closed
and her fine scent there are few tulips to compare with
her. Mazcrospila, the sweet-scented scarlet tulip, never
looks better than when planted in rough grass. ‘ Marvel’
(canary yellow within and soft rose outside), ‘Mrs. Moon’

“(butter yellow with a faint sweet scent), and the late-
flowering ‘Rosalind,’ ‘ Primrose Beauty ’ (a soft creamy,
Primrose and sweetly-scented), are all well worth a
‘Place in the scented garden. The so-called wild tulip,
T. sylvestris, and its near relation I. australis, are both

63

SQ The Scented Garden &

sweetly scented, and the lovely little T. persica, which
likes a very warm spot on the rockery. Sir Daniel Hall
says of I. persica: ‘ T. persica is presumably only a culti-
vated form of I. australis. It has certainly been known
for two or three centuries in gardens, and Dr. Stapf
thinks it may be identified as a form which Clusius de-
scribed as sent to him from the south of France. There
is no authority for the specific name persica ; the early
writers like Parkinson called I. Clusiana by this name.
Nor is any wild habitat known. Actually it is a very
distinct form, marked by the fact that it is one of the
latest tulips to flower, opening only as the late flowering
garden tulips are going over.’

Nothing is yet known of the origin of the tulip beyond
the fact that it is undoubtedly Eastern and a garden
flower when first seen by Europeans. Certainly no flower
has caused a greater sensation amongst plant lovers than
the tulip when it was first introduced into the gardens
of western Europe. Of its history before 1550 we know
nothing, except that it was one of the most esteemed
flowers in Turkish gardens, but for how long the Turks
have cultivated it we do not know. Busbequius, the
ambassador of the Emperor Ferdinand I to the Sultan,
mentions in a letter written in 1554 that he saw tulips
flowering in a garden between Constantinople and
Adrianople. ‘ As we passed we saw everywhere abundance
of flowers such as the Narcissus, Hyacinths, and those
called by the Turks Tulipan, not without great astonish-
ment on account of the time of the year, as it was then
in the middle of winter, a season unfriendly to flowers.
Greece abounds with narcissus and hyacinths, which
have a remarkably fragrant smell; it is indeed so strong

64

N) Spring Flowering Bulbs &

to hurt those that are not accustomed to it. The
‘ulipan, however, have little or no smell but are admired
r their beauty and variety of colour. The Turks pay
eat attention to the cultivation of flowers, nor do they
itate, though by no means extravagant, to expend
al aspers for one that is beautiful. I received
presents of these flowers, which cost me not a
Conrad Gesner, the great German botanist,
in his De Hortis Germaniae that he saw tulips
g in a garden in Augsburg in 1559. This is the
earliest record of their nering | in selnc Europe. ‘In

Bs yess of our Lord 1559,’ he says, ‘at the beginning

acillor John Henry Herwart, I saw there a plant

n had sprung from seed which had been procured
2 Piecantia, or as some say from Cappadocia. It was
ing with one large reddish flower, like a red lily,
ng eight petals of which four are outside, and just
Many within, with a pleasant smell, soothing and
cate, which soon leaves it.’ We do not know the
date when tulips were introduced into England, but
ust have been before 1582, for Richard Hakluyt in his
brances of Things to be Endeavoured at Constan-
ble (1582) says, ‘And now within these foure years
ere have been brought into England from Vienna in
Austria divers kinds of flowers called Tulipas, and these
md others procured thither a little before from Con-
imople by an excellent man called M. Carolus
us.’ Clusius (de l’Escluse) came to Leyden as
Totessor of Botany in 1593, and from his garden the
bulbs were either sold or stolen till tulips were soon

mmonly grown throughout the United Provinces.

F 65

NX) The Scented Garden &

Gerard mentions Mr. Garret, the London apothecary,
as an enthusiastic tulip breeder.

In Paris tulips were the flowers most favoured by ladies
to wear in their low-cut dresses, and gifts of the rarest —
were prized as though they were jewels. Parkinson in his —
Paradisus (1629) describes flower lovers as being ‘ more —
delighted in the search, curiosity, and rarities of these —
pleasant delights, than any age I thinke before. But
indeede this flower, above many other, deserveth his
true commendations and acceptance with all lovers of ©
these beauties, both for the stately aspect, and for the ~
admirable varieties of colours, that daily doe arise in them. —
But above and beyond all others the Tulipas may be so —
matched, one colour answering and setting of another, —
that the place where they stand may resemble a piece of ©
curious needlework or a piece of painting: and I have —
knowne in a Garden, the Master as much commended for —
this artificial form in placing the colours of Tulips, as
for the goodness of his flowers or any other thing. ...
But to tell you of all the sorts of Tulips (which are the
pride of delight) they are so many, and as I may say,
almost infinite, doth both passe my ability and, as I :
believe, the skill of any other. ... Besides this glory of
variety in colours that these Seven have, they carry so
stately and delightfull a forme, and do abide so long in ¢
their bravery (enduring above three whole moneths from
the first unto the last) that there is no Lady or Gentle
woman of any worth that is not caught with this delight _
or not aia eaNe with these flowers.’ :

The ‘tulip mania,’ which was at its height between
1630 and 1640, is of little real interest to flower lovers. |
Collegiums or clubs were formed and held at the i inns, |

66 a

ae
fs

S) Spring Flowering Bulbs &

ich became tulip exchanges. A rare print of this
d entitled ‘ The Fool’s Wagon’ satirized the mania
- showing a chaise-like car with Flora holding in one
nd a horn of plenty containing tulip blooms and in the
other three separate blooms. ‘Three florists, named
*Good for Nothing,’ ‘Eager Rich,’ and ‘ Tippler,’ all
decked with tulips, are with her, and a crowd runs after
e car, trampling on their Wenvene looms etc., and
out, ‘ We will all sail with you.’ The only inter-
feature of this gambling in tulips is the fact that
e tulip ‘fraternities’ took as their patron saint St.
Dorothea. This information is, I think, given in only one
book, The Dutch Gardener, translated into English in
1703. The author, Henry van Oosten, was an enthusi-
tic tulip grower and he describes his favourite flower
“the Queen of Flowers and the chief Jewel of Flora,’
and throughout the tulip grower is called ‘the Lover.’
_ But, alas! he does not tell us why St. Dorothea was
chosen to be the patron saint of the tulip fraternities.
_ Forsythias are, I suppose, more commonly grown than
any of the other spring flowering shrubs, and if only their
‘golden bells were scented they would be even greater
favourites. Flowering at the same time as the Forsythias
are those established old favourites the American flowering
$ u ants, still amongst the best of the scented spring
‘flowering shrubs. These natives of western North
Biccrics were introduced in 1826, and very soon became
‘$0 popular that they were grown in every cottage garden.
instant popularity is not surprising, for apart from
: ek intrinsic beauty and warm aromatic scent, they give
a mass of rosy-red colour in the garden at a time when
that colour is very scarce. They all root easily from

67

XQ The Scented Garden G&

cuttings. Of the different varieties of R. sanguineum the
best are those which are true to type with brilliant blood- —
red flowers. Where there is space one would like to grow
them all. The evergreen R. viburnifolium (a native of ©
S. California) is interesting, for the scent of its leaves is —
peculiar. There is no suggestion of the strong, aromatic
fragrance of R. sanguineum, but they have a very attrac-
tive scent, even though it be decidedly suggestive of ©
turpentine.

Then there is that invaluable Chinese shrub—
Osmanthus Delavayi—a beautiful shrub to look at and —
with very sweetly scented small white flowers. Even
more pleasingly scented are the skimmias (S. japonica
and the male form S. fragrans). The scent of their tiny
flowers is indistinguishable from that of lilies of the
valley. Nuttallia cerasiformis produces its racemes of —
creamy-white almond-scented flowers about the same
time. This is a good shrub even for small gardens and
very hardy. The red, cherry-like fruits in autumn are-
attractive, but to ensure these both the sexes must be —
planted just as with the skimmias. One of the most —
attractive of the March-flowering scented shrubs is
Corylopsis spicata, a native of Japan and introduced into
this country in 1863. It is one of the earliest shrubs ing
bloom and very delightful with its woolly leafless stalks
and clusters of cowslip-scented flowers. It is curious chad
one does not see this shrub more often in small gardens, —
for though wide-spreading it is not more than about —
6 feet tall. C. pauciflora is not so hardy, but for protected
districts it is a charming shrub. Azara microphylla, with
its tiny vanilla-scented flowers, blooms in February in a
very mild season, but as a rule not till March and April.

68

NS) Spring Flowering Bulbs &

ugh the flowers are so small, they scent the air for
rds round. It is one of the most attractive of small
ees and was introduced from Chile for Messrs. Veitch
1861. In April, Viburnum Carlesii, the most sweetly
e1 of all the viburnums, flowers. This is a valuable
rub for small gardens, for it grows only about 3 or 4
eet, is very hardy, and its white wax-like flowers with
‘their rich scent are so freely produced. The scent of
. Carlesii is not, I think, quite so attractive as that of
. fragrans, for the scent of the former is curiously
ial. The handsome spring-flowering andromedas

like scent of their thick white sprays of flowers.
ering somewhat later is the handsome Chotsya ternata
Mexican orange blossom). ‘Then there are the
ented heaths, the honey-scented Erica arborea, also
E. australis and E. Veitchii. Fothergilla Gardeni takes
space and its flowers are sweetly fragrant. The
cately scented Japanese apricot (Prunus Mume) and
violet scented American crab (Pyrus coronaria) give
the most fairy-like of the spring scents. Amongst
showiest of the early flowering shrubs is the commonly
a Berberis Darwinii, an invaluable shrub both in
and small gardens. Its long arched sprays, massed
“with small orange-golden blossoms, faintly scented, are a
joy both in the garden and for indoor decoration. It
us s well in any soil. Many of the countless Berberis
are very sweetly scented, usually a lily of the
valley-like fragrance. Where space is limited, I think
“most people would include of the early flowering
Peace shrubs at least Chimonanthus fragrans, Lonicera

69

N) The Scented Garden &

fragrantissima, Berberis japonica var. Bealii, Ribes
sanguineum, Osmanthus Delavayit, Viburnum Carlesit, ‘
Choisya ternata, Prunus Mume, Pyrus coronaria, and
lastly, and amongst the best of all, rosemary. 3

Even in December and January the rosemary bushes
are full of buds, and in March, April and May, the long 4
branches are so thickly clustered with their lovely mauve- 4
blue aromatic flowers that at a distance the bushes look —
as though they were wreathed in lavender-blue mist. —
How the bees love these flowers! On sunny days the i
bee-music never ceases amongst them, and seems to add
even greater richness to their warm, pungent fragrance. |
It is difficult to understand people who clip rosemary —
into trim, tidy bushes. Pruning it to prevent the plant 3
from growing too straggly is one thing, but to keep it so
trim that one loses the beauty of its long branches laden '
with flowers, ‘especially when one considers how longs ;
they last in bloom, seems sheer foolishness. ‘There is an
erect-growing variety of rosemary, but I think the old-
fashioned kind, formerly prized for its medicinal qualiticnl
is the more attractive. R. prostrata, being dwarf, and
spreading, is charming on a rockery. It does not flower ¥
till April or May and is not very hardy. Rosmarinus
angustifolius, the thin-leaved rosemary, makes a more
‘ feathery’ bush and a large specimen of it is very attrac-
tive. I once saw bushes of it growing all along the edge of —
a sunk garden, and in flower they were a lovely sight. _

Mr. Trower, of ‘ Wiggie’ fame, pointed out to me on 4 .
day a bush of rosemary growing in his garden and told me
its ‘ pedigree.” When George Eliot went to Stratford-on- {
Avon she was given a sprig of rosemary, from a bush said

to have been there in Shakespeare’s day. She took it back :
7° e

}
j
:

icici ale

iP imenas ee iiinesthents a

wer was given a slip from this bush, which ie. like
a! Eliot, planted himself, and he was kind enough
: to give me a slip from the bush. I in turn carefully
pila it, and when large enough I will joyfully give
slips to anyone who cares for them.
I am always hoping some day to light on the ‘ gilded
Tosemary’ (presumably a variegated rosemary) which
arkinson mentions in his Paradisus. It was evidently
own in England in Elizabethan and Stuart days, for
wkinson describes it thus: ‘ This Rosemary differeth
ot from the former, in forme or manner of growing,
9r in the forme or colour of the flower, but only in
e leaves, which are edged or striped, or pointed with
a faire gold yellow colour, which so continueth all
the yeare throughout, yet fresher and fairer in Summer
than in Winter; for then it will looke of a deader
our, yet so, that it may be discerned to be of two
jlours, green and yellow.’ Parkinson is always careful
) state when he knows a plant only by repute, for of the
puble-flowered rosemary he says: ‘This I have only
y relation, which I ey you accept, untill I may by
t better inform you.’
Rosemary was probably first introduced into England
the Romans, but there has always been the
fadition that it was re-introduced by Queen Philippa of
ainault. In the library of Trinity College, Cambridge,
lere is a most interesting MS., translated from the
“Original (written by ‘a clerk of the school of Salerno’),
which was sent to Queen Philippa by her mother ‘ the
Eountess of Henaud,’ and the translator (‘ danyel bain ’)
a pete that rosemary was unknown in England until the

71

NS) The Scented Garden &

Countess of Hainault sent some to her daughter, the ©
Queen of England. The MS. is entirely devoted to the —
virtues of rosemary, and contains interesting lore about —
the herb. Rosemary, we are told, never grows higher —
than the height of Christ when He was a man on earth, ~
and after thirty-three years the plant increases in breadth —
but not in height. ‘ Lavender and rosemary,’ says the .
writer, ‘ is as woman to man and White Rose to Red. It :
is an holy tree and with folk that be just and rightfull —
gladlye it groweth and thryveth.’ Of its virtues, the ©
compiler of Bancke’s Herbal, the earliest herbal printed —
in the English language, tells us that it gladdens all who ~
use it, that the leaves laid under one’s pillow deliver one —
from evil dreams, that powder of the flowers bound in a —
linen cloth to the right arm makes one light and merry, ©
that washing one’s face in a decoction of the leaves —
boiled in white wine makes one fair to look upon, that —
the flowers laid amongst clothes and books keep away —
moths, that burnt rosemary wood used as powder keeps —
the teeth free from all evils and that even to smell it
keeps one ‘ youngly.’ ‘

Rosmarinus—‘ dew of the sea’—has any plant a
lovelier name? However, far inland rosemary bears ©
the memory of the sea, near which it grows naturally, —
in the bracing fragrance of its leaves and flowers.
Rosemary has always been regarded as a herb endued —
with mysterious powers. In the old French language of —
flowers rosemary represents the power of rekindling ©
lost energy. Did they not try to waken even the
Sleeping Beauty by its magic power? In Portugal —
rosemary is called alecrim, a word which carries us back |
to the days of the Vandals, for alecrim is derived from the C

72

NS) Spring Flowering Bulbs @

Re ievion ellegren—liiterally ‘elfin plant.’ In very
rl) "days, therefore, rosemary was connected with elves,
and in Sicily they tell one that the baby fairies sleep in
the rosemary flowers. The lowest petals of the flowers
are certainly perfect cradles for the baby fairies, and one
loves to think of them swinging in them. According to
a Spanish legend rosemary flowers were originally white,
but during the Flight into Egypt the Holy Family rested
beside a rosemary bush, and the Virgin Mary, having
‘thrown her robe over it, the flowers preserved the
‘memory of her having thus honoured them by turning
the colour of her robe.
Tn Tudor days no herb was more widely grown and
ae Hentzner mentions in his Travels (1598) that in
ish gardens the walls were frequently prvenes with
rosemary, and at Hampton Court he says ‘it was so
planted and nailed to the walls as to cover them entirely.’
Both in cookery and medicine the uses of this herb were
anifold. The flowers were candied, a conserve was made
of them and rosemary cordial was used in every household.
bic was one of the chief ingredients in the famous
‘Hungary Water,’ the recipe for which, tradition says,
given to Queen Elizabeth of Hungary by a hermit.
‘The original recipe is treasured in what was formerly
‘the Imperial Library of Vienna. Hungary Water was the
favourite toilet water in most European countries for at
least two centuries.
_ It is curious how few people trouble to dry and keep
Tosemary seeds, but their pungent, aromatic fragrance is
Most pleasant when kept in bags in the same way as
- lavender. Bushes which have been allowed to grow with-
_ Out severe clipping are as massed with these fragrant

73

N) The Scented Garden &

seeds in August and September as they were with flowers _
throughout spring and early autumn. They should be ©
collected on a dry day in September and thoroughly —
dried by spreading out on tissue paper placed on sieves. —
When dry they can be tied up in ‘ sweet bags’ for the —
house. Rosemary does not often propagate itself by —
seed in Britain, but a self-sown rosemary has appeared —
by the side of a path in our garden, and as it: has chosen —
such poor soil I am watching it hopefully, and wonder —
whether it will grow into a ‘ gilded rosemary.’ a

Gilded branches of rosemary tied with different coloured —
ribbons were given as ‘ favours’ to the guests at a wedding, ©
and the bridesmaids wore sprigs of gilded rosemary tied —
to their left arms. Why do not we revive this pretty old —
custom? Churches were decorated with boughs of rose- —
mary at Christmas, and it was also the custom to strew —
the floor with it for its pleasant savour. Rosemary and 4
bays were commonly used with holly, ivy and mistletoe —
for indoor decoration at Christmas time, and in accord- —
ance with tradition carefully removed on Christmas Eve. —

‘ Down with the rosemary, and so
Down with the bays and mistletoe,
Down with the holly, ivy, all
Wherewith ye dressed the Christmas hall,
That so the superstitious find
No one least branch there left behind ;
For look, how many leaves there be
Neglected there, maids, trust to me,
So many goblins you shall see.’

Above all rosemary was the herb of friendship. * As ‘
for rosemary,’ wrote Sir Thomas More, ‘I lette it runne —
all over my garden walls, not onlie because my bees love ©

74

a Ra Gk cai ati
ee Nhs ot we eee ee

the writer,
e, prays His Lord that te Wicdea hal tenths

i with Thy leave, I’ll fetch some flowers that grow
‘Thine Own Garden—Faith and Love to Thee.

a. nm, presence, Lord, alone
_ Can make the stall a Court, the cratch a Throne.’

75

PUEDE De TOS CC DCDe Eee

THE SCENTS OF EARLY SUMMER

‘Te lily of the valley is, I think, the very first of the
flowers whose scent is a true summer scent, for the ‘ May
lily,’ as our ancestors called it, never flowers till the bitter
winds we so often get in late spring are over When the
lily of the valley flowers we know in truth that summer has

saiaprue! ae The hills tell each other, and the listening

Valleys hear ; all our longing eyes are turned
Up to thy bright pavilions ; issue forth,
And let thy holy feet visit our clime !’”

Only in shade is it possible to see lilies of the valley in
their beauty, with the softened light shining through their
leaves on to the bells, hung like ‘ fairy lamps of snow.’
In the shade of the woodlands so exquisite is this light that
it seems as though the leaves were fashioned of the softest
and richest velvet. Small wonder that to Keats, with his
deep love of mysterious colours, the ‘ sweet lily of the
lowly vale’ was ‘the queen of flowers.’ Is any other flower
set in such an exquisite aura of radiant yet hushed light?

Lilies of the valley figure exquisitely in the magnificent —

‘ Adoration of the Mystic Lamb ’ by the van Eycks. The

Mother of Our Lord is depicted with a crown of rubies, ~

sapphires and pearls set in gold. The rubies alternate

with the sapphires, the former being square-cut and

surrounded with pearls. Above each ruby are set two

columbines surmounted by a Madonna lily, and above

each sapphire are roses surmounted by three stalks of
76

aa klk ac al a a tt ot tn le

SaaS RS a as ear la

bene

SATE

SQ The Scents of Early Summer &

Tilies of the valley. Around her head, seen as through a
cloud, are twelve stars. The Madonna lilies denote her
_ purity, the roses the divine love which sent Our Lord to
this earth, the columbines the seven gifts of the Holy

Spirit, and the lilies of the valley the humility of ‘ the

_ handmaid of the Lord.’

_ The lily of the valley grows wild almost throughout
Europe from Italy to Lapland. According to a Sussex

- legend, they grew first in St. Leonard’s forest, where the

Saint encountered and vanquished the dragons or ‘ fire
_drakes,’ which devastated that part of the country.
_ When this lowly flower was first made a garden flower we

do not know, but Thomas Hyll, the author of the earliest

book on gardening in our language, tells us (in 1568) that
_ they had recently been ‘ bought and planted in gartens
* The wood Lillie or Lillie of the valley,’ he says, ‘is a
flower mervallous sweete, florishing especially in the
: spring time, and growing properly in woods, but chiefly
‘in valleies and on the sides of hilles. But now for the
"great commoditie and use known (of the floure) the same
of late yeares is bought and planted in gardens.’ The
pink-flowered variety, which was known in Parkinson’s
‘day, was apparently and fortunately as rarely seen then
“as itis now. In the Paradisus he says of it that ‘ it groweth
only in the Gardens of those that are curious lovers of

farities.? The flowers were formerly used in many ways.

)

Distilled in wine they were accounted in Gerard’s time
_ *more precious than gold.’ Parkinson says, ‘ The flowers

of the white kind are used with those things that help to

Strengthen the memory and to procure ease to Apoplectic
persons. Camerarius setteth down the manner of making
an oyle of the flowers hereof, which he saith is very

77

NX) The Scented Garden &

effectuall to ease the paines of the Goute, and such-like q
diseases, to be used outwardly, which is thus: Having
filled a glasse with the flowers, and being well stopped, ©
set it for a moneth’s space in an Ants hill, and after, :
being drayned cleare, set it by to use.’ 3

It is interesting to remember that a little over a hundred ~
years ago the lily of the valley was a comparatively
common wild plant near London. Philip Miller, writing —
in 1807, gives the following as the places where it was —
to be found : ;

‘In Britain, near London on Hampstead Heath, but —
now sparingly, since the trees have been destroyed ; in —
Lord Mansfield’s wood near the Spaniard; between —
Shooter’s-hill and Woolwich; Norwood abundantly, —
where I have frequently seen large patches with very few ©
flowers and no berries ; Bushy-heath, Cashioberry in kK
Hertfordshire ; near Chiselhurst in Kent; near Lee in
Essex ; Woburn in Bedfordshire, wheaes the markets
in London are generally supplied with the flowers.
Whichwood forest in Oxfordshire, and in Beechwood, {
near Stokenchurch ; White-wood, near Gamlingay in |
Cambridgeshire ; Norfolk; Buddon and Okeley woods —
in Leicestershire; King’s Cliff in Northamptonshire ; _
Kendal in Weeemorelisal County of Durham ; Ingle- |
borough in Yorkshire ; Scotland? 7

We have a piece of waste shady ground in our little —
garden, which we have planted with lilies of the valley, _
Solomon’s seal, and bluebells (which are all in flower at ©
the same time), ferns and foxgloves. ‘The most sweetly —
scented of the wild geraniums, ‘ herb robert’ (our only —
wild flower called after Robin Hood), sows itself plenti- _
fully and is more or less (principally less!) diligentl

78

HOP ai

NS) The Scents of Early Summer

weeded out. Solomon’s Seal (Polygonatum officinale) is
one of the pleasant old-fashioned scented flowers one
does not often see nowadays. I love their graceful arching
_ stems, their flowers like wax tassels, and the curious rich
*thick’ smell, quite unlike that of any other English
Eiower. Solomon’s Seal is one of our indigenous plants,
_ and it has many pretty old names—David’s Harp, Ladder-
_to-Heaven, Lady’s Seal, White Root or Whitewort (so
_ called from the thick white roots). In French, Italian and
"Spanish it is called Solomon’s Seal, the old belief being
that the curious marks to be seen if one cuts the roots
_ tranversely bear the impress of Solomon’s own seal. The
foots were formerly commonly used as a poultice for
Anitting broken bones, also for bruises. Gerard in his
Herball says, ‘ the root stamped while it is fresh and green
and applied taketh away in one night or two at the most
any bruise, black or blue spots, gotten by falls or woman’s
‘wilfulness in stumbling upon their hasty husbands
‘fists ! * The distilled water of the plant was also in great
‘demand for removing freckles, ‘leaving the face fresh,
fair and lovely after it has been a few times washed
therein.’ Parkinson in his Theatrum Botanicum tells us
it was a favourite complexion wash among ‘ the ladies of
taly.” I have never seen the narrow-leaved Solomon’s
“Seal . verticillatum), but it is said to grow wild, although
oy rarely, in Scotland.

_ The ‘ softest ’ of the early summer scents is surely that
of apple blossom. The individual blossoms have little
perfume, but in the mass it is exceeding sweet, although
delicate. But I think its most attractive quality, beyond
| €ven its sweetness, is its softness. ‘To walk in an orchard
of apple trees in full bloom is to be enfolded in an invisible

79

NX) The Scented Garden &

soft cloud of most delicate yet all-pervading perfume.
A great deal has been written about night-scented flowers,
but lovely as they are, the early morning scents are, r
think, the lovelier. ‘The scent of apple blossom is sweetest
and most pervading in the early morning. Indeed, it is so”
strong that it overpowers all other scents, for the whole
air is filled with it. And how delightful it is to watch
the pollen-bearing bees loaded with the pale yellow pollen
of the blossoms. This year the apple blossom, according
to the country-folk, is more wonderful than within living
memory. Indeed, it is difficult to find on the young trees
one wood-making shoot, and the flowers are so closely set.
that seven to ten flowers in a cluster are quite common.
The apple orchards, especially of the West Country, have
been surely one of the most glorious floral spectacles in
Europe. Their beauty is unsung, and mercifully un-—
advertised, but to those who love them there are few
sights of more endearing beauty than an English orchard
in full bloom. How much has been written of the plum |
and cherry blossom of Japan, but what can compare with
the opalescent loveliness and the ethereal scent of apple
blossom ? When the trees are almost hidden by the weal 1
of white foam and given by the rosy-fingered dawn her
first caress, a magic casement into fairyland is opened.
An apple orchard in bloom is indeed one of the loveliest
sights on earth. The beauty of cherry and plum blossoms —
appeals to the imagination, but the child-like loveliness of
apple blossom appeals to the heart. Moreover, in spite
of the ethereal beauty and fragrance of the flowers, the
is a quality of homeliness about apple trees which end
them to us all.

The apple tree may indeed be described as the tree

80

GE crepe tage eee ee
ate go ae

SQ The Scents of Early Summer @

1 of an English home, for there is no other tree
embodies in its quiet happy beauty and its sim-
plicity all that the word home means to our race. How
largely this tree figures in the domestic history of our
ace, and how interesting it would be to trace the story
of it in these islands from the gio of our British ancestors

pple trees in the beauty of their bloom before the days
the Romans, when the sacred island of Avalon was so
ed because of the apples which grew there in such
nce ; of the orchards of our Anglo-Saxon ancestors
the picturesque scenes when they made cider (which

ney called sieder) of the well-cared for orchards belonging
‘to the monasteries; of the fame of the cider orchards
of Herefordshire even in Elizabeth’s reign. Gerard

n eeccally advocated the planting of yet more or-
s. “Gentlemen, that have lands and living put
din the name of God; graffe, set, plant, and nourish
trees in every corner of your grounds ; the labour is
the cost is nothing, the commoditie is great, your-
elves shall have plentie, the poor shall have somewhat
in time of want to relieve their necessitie and God shall
twarde your good mindes and diligence.’ Apples and
apple trees figure largely in our folk-lore and the custom
‘of wassailing trees was kept up to within living memory.

4 “ Here’s to thee, old apple-tree ;

__ Hence thou mayst bud, and whence thou mayst blow,
And whence thou mayst apples bear enow!

Hats full! caps full!

Bushel, bushel sacks full !

And my pockets full, too! Huzza !’

G 81

NX) The Scented Garden &

Apples, too, were widely used, not only in the medicines ;
prescribed by the physicians, but also in homely remedies,
and the smell of apples was accounted very wholesome. .
John Key, who was physician to Queen Mary, and later
to Elizabeth, had great faith in even the smell of apples.
In his book, which was published in 1552, he counselled
his patients, when feeling weak after a dangerous illness,
to ‘ smell to an old swete apple for there is nothing more
comfortable to the spirits than good and swete odours.’
Apple juice and pulp were widely used in cosmetics and
‘comfort apples,’ as they were called (apples stuck with
cloves), were the poor man’s substitute for the orange stuck
with cloves of the rick folk. One recalls a passage by Ralph
Austen, that great lover of orchards and of the scent of
their blossoms: ‘Sweet perfumes work immediatel y
upon the spirits for their refreshing ; sweet and health-—
full ayres are special preservatives to health, and therefore
much to be prised. The most pleasant and wholesome
odours are from the blossomes of Fruit-Trees, which
having in them a condensing and cooling property are
therefore not simply Healthfull, but are accompted
Cordiall, chearing and refreshing the Heart and vital
spirits.” I wonder why we do not revert to the mediaevz Gg
custom of growing fruit trees in small pleasure gardens.
There are thousands of small gardens where there is only |
space for a few shrubs and very frequently one sees shru Ds
which are in beauty for only one season. But fruit trees”
have two seasons of great beauty. A Captain Job a
Taverner, writing as early as 1600, advised that all the :
highways in England should be planted with fruit trees,
and he added the sensible suggestion that anyone should

1 Ralph Austen. 4 Treatise of Fruit Trees, 1653.

rie Sol ea
SSE STR aa aa
‘Mi sicina so Bee

S) The Scents of Early Summer G&

be allowed to pick and eat the fruit, but that if he carried
away he should be punished.
_ Amongst the sweetest scents of early summer are those
of the wistarias, lilacs, azaleas, Phillyrea angustifolia,
Buddleia pater, and that grand old shrub, the much
ill-treated ‘Portugal laurel’ (Prunus lusitanica). Few
climbers can compare with the beauty and the scent of
the wistarias, but although W. chinensis was introduced
well over a hundred years ago, the wistarias still look like
, strangers and aliens in our gardens. But who can imagine
“a cottage garden in May without a lilac tree laden with
its fragrant blossoms? For over 300 years this shrub,
which is a native of south-eastern Europe, has been grown
in our gardens. The greatest wanderer of the species,
r, is the Persian lilac. As Mrs. McKelvey says in
her monograph, The Lilac, ‘ the fact that its name is a
re phical misnomer indicates the long period of time
in which it was assumed to be a native of Persia, and it
ws not till 1915 that the true home of this lilac was
a known, namely, the mountain slopes of southern
and south-eastern Kansu.’ But in what far-off days
was the cut-leaved Persian lilac brought from China by
‘that ancient trade route through the heart of Asia to
i and thence to the gardens of Europe? As Par-
n noted in his Theatrum Botanicum (1640), the scent
of this lilac, which he calls ‘ The Persian Jasmine or Per-
sian Lilac whether you will,’ has an even sweeter scent
than the common lilac. Gerard thus aay describes
the scent of the common white lilac: ‘a pleasante and
‘Sweete smell, but in my judgement too sweete, troubling
and molesting the head in a very strange manner. I once
gathered the flowers and laid them in my chamber

83

XN) The Scented Garden &

windowe, which smelled more strongly after they had —
been together a few howers, with such a ponticke and —
unacquainted savour, that they awaked me from sleepe, —
so that I could not take any rest till I had cast them out —
of my chamber.’ The scent of the purple lilac he de —
scribed as ‘ an exceeding sweet savour and scent but not sO }
strong as the former: the flowers are of an exceeding ©
faire blewe colour, compacted of many small flowers, in —
the forme of a bunche of grapes.’ 4

Phillyrea angustifolia (a native of N. Africa and S. —
Europe) has been grown in our gardens for well over 300
years. Of it Gerard says, ‘ These plants doe grow in Syria —
neere the city Ascalon, and were found by our industrious —
Pena in the mountains neere Narbone and Montpelier .
in France ; the which I planted in the garden at Barne ~
Elmes neere London, belonging to the right Honour- —
able the Earle of Essex: I have them growing in my
garden likewise.’ A new treasure for lovers of sweet ©
scents is Osmarea Burkwoodii, a bigeneric hybrid, the —
result of crossing Osmanthus Delavayii with the pollen of. a
Phillyrea decora. The flowers are exquisitely scented, ©
and this lovely new evergreen is very hardy. z

The old Portugal laurel (Prunus lusitanica) is one~
of our finest evergreen hardy shrubs, but one
usually sees it so mutilated and clipped that it is a
depressing spectacle. When its fine, smooth, noble ~
limbs are allowed to grow freely, it is one of the”
grandest shrubs. A specimen about 20 to 30 feet high |
with its lustrous foliage and its profusion of slender
racemes of scented flowers in June, is one of the most —
striking spec- tacles in the garden. It is finer even th 2D
Laurus nobilis, another shrub which is also usu

84

SQ The Scents of Early Summer &

maltreated, but not to the same extent as the Portugal
_ The peonies will soon be in their full splendour, and
there is a succession of scented varieties Bower ity from
; the first week in June. Amongst the earliest are ‘ Sunrise’

loured without and rose and yellow within),

*Lady of the West’ (rose without and cream-white
centre petals), and a little later the glorious ‘ Lady Alex-
andra Duff.’ By the end of June there is a wealth of
‘splendour amongst the scented peonies—‘ Bunch of
Perfume’ (rich rose-colour, and the most sweetly scented
of all), ‘ Limosel,’ ‘ Empress of India’ (creamy white and
pink without), ‘James Kelway,’ ‘Lady Curzon,’ ‘ Joy
of Life,’ the tall-growing ‘ Dorothy Daniel,’ ‘ Mounte-
‘bank,’ and the spice-scented varieties, ‘ British Beauty’
and ‘President Poincaré.’

__ The peony is not only one of the most beautiful, but
one of the oldest cultivated flowers in the world. Over
a thousand years ago the Chinese gave the flower the

name which it still retains in that language, and which

“means ‘ most beautiful.’ To them the peony stood for all

that the rose does to us—the very queen of flowers—and
the fourth month of the year was called ‘ the moon of re
peony,’ just as we speak of June as ‘ the month of roses.’

‘They grew the peony partly for medicinal purposes, but
the flower has for centuries been the hobby of wealthy
Chinese garden-lovers. They prided themselves on the
age of choice specimens in their gardens. Some years ago
there were peonies in the temple gardens of Peking, which
were said to be over 200 years old. Even in the eighth
century the Japanese were growing both tree and her-
baceous peonies, having imported them from China. We

85

N) The Scented Garden & | :

still speak of a ‘ paean of abated and in this word we

retain the origin of the peony’s Western name—from q
Paeon, the pupil of Aesculapius, to whom Leto gave the -

flower and taught its marvellous virtues on Mount Olym- a

pus. Pliny, who gives the earliest known description of the -
peony, speaks of it as the most ancient of all plants, and he .
details at least twenty diseases for which it was a cure.

The lovely old-fashioned crimson peony (P. officinalis), j

which still flaunts its splendour so bravely in garden
of to-day, was one of the most — flowers in the days
of our Anglo-Saxon ancestors. P. officinalis has a quiet,
rich charm which gives it a unique place in our affections. | |

Its only drawback is its curiously unpleasant scent. The —

varieties of P. officinalis somehow lack the fascination of —
the original red flower. In the Middle Ages it was valued —
not only for its loveliness, but used, as we know from

Langland’s Piers Plowman, for flavouring purposes. They il

also used it in medicine. The seeds were carried as a charm — .

against evil, a custom which survived until at least as late
as the last century. In the gardens of our Elizabethan and _
Stuart ancestors peonies were largely grown ; Gerard
gives eight illustrations of the varieties, and he tells us
that they were all commonly grown in London oardenll

Parkinson in the Paradisus says of them, ‘ They are en- —

dezined in our gardens, where we cherish them for their
beauty and delight of bad goodly flowers as well as for |
their physical vertues.’

Yet until recently how sadly the peony had fallen from

a " . eas
innintemmieneent tek nie.

its high estate! Cottagers remained true to this ros i

old favourite, but for many years it was not so commonly
seen in larger gardens. But peonies now have come into. : 4
their own again, and we realize that this flower is truly —

86

MS) The Scents of Early Summer &

the rose of spring-time.’ Unlike so many other perennials
the peony has, alas! no second period of blooming during
the same season, but the dazzling beauty of its flowers
more than compensates for the comparatively brief time
_ during which it is in its splendour. How seldom one sees
the very early flowering P. tenuifolia, which our grand-
mothers called the Adonis peony. It came originally from
_the Caucasus. Its fern-like leaves are very finely cut, and
the glorious flower is a blood-red colour, not found in any
ether peony. The plant is only 18 inches high, but the
" flower is very striking at a time when red is a scarce colour
in the garden. After its blooming period i is over P. tenut-
? “folia dies right down and gives no sign of life till the
‘ following spring. In this it differs from all the other
"Species, for peony foliage as a rule is a decorative feature
: - the garden throughout the summer and early autumn.
_ Why irises are not more grown on the dry sun-baked
waste parts to be found in so many gardens, especially in
e the south of England, it is difficult to understand. Given
a very dry position and ample sunshine they will flower
“Magnificently in the poorest soil. They are the only
flowers I know which will bloom profusely planted along
‘the foot of a privet hedge. We have a whole row planted
almost on top of the privet roots, and they give a wealth
“of bloom, so that at least while they are in flower that
“ugly hedge is bearable! In fact, the drier the soil and the
‘more sun-baking their rhizomatous roots get the better
they flower. Theoretically they need lime, but on the
sandiest soils devoid of lime the majority of them flourish
exceedingly. There are few of the lovelier flowers which
Tequire so little attention and which have so many other
attractive qualities. They are nearly all perfectly hardy,

87

NM) The Scented Garden &

they will thrive in almost any soil (except peaty soil), —
manure is not only unnecessary but fatal to them, they —
can be planted at almost any time, except when actually —
in flower (though it is better to avoid transplanting in mid- —
winter and August), and under normal conditions they —
are almost disease-proof. Lastly, if one has an iris garden,
it can be a thing of beauty for nine months in the year. ©
That delightful seventeenth century writer, Samuel —
Gilbert, who was both an auricula and an iris enthusiast,
tells us that there are more colours to be found in irises —
than in the peacock’s tail. What would he say to the —
modern range of hybrids? Of the April flowering irises
statellae, formosa and lutea (the best of the early yellows)
are all faintly but sweetly scented. I. arenaria (bright ©
yellow flower), which also flowers in April, is very sweetly —
scented. This iris, which comes from the sandy plains of —
Hungary, needs a very well-drained spot in the rock —
garden. It needs protection in winter. In May we have ~
the lovely scented Florentine iris florentina, whose root
has for centuries supplied the ‘ orris root ’ of the perfum- —
ery trade (the scent is not developed till the rhizomes have —
been dried for several months), ‘ istria,’? the even more
beautiful white iris (raised by the late Mr. Dykes) with —
sometimes as many as six blooms on a stem and beautifully ©
scented, and the sweetly scented yellow Soledad. Amongst —
the June flowering irises there is a range of colour for the —
scented garden. The gem of the early flowering varieties —
is the late Mr. Dykes’ ‘ pink’ Aphrodite, one of the very ~
best of all the modern irises. How very lovely it is! ©
Pinkish violet flowers of a very clear colour on stems quite ~
4 feet high and scented. At present ‘Aphrodite’ israthera _
costly treasure, but she is a strong grower, and will

88

r

NS) The Scents of Early Summer &

_ presumably soon be grown in every garden. ‘ Leonato,’
_ very large-flowered, and fragrant and a strong grower, and
_ Mr. Dykes’ ‘ Moonlight,’ with standards of the palest am-
_ ber and withsmoky yellow fallsand a striking yellow beard,
are also amongst the earliest flowering scented irises.
_ Flowering rather later are germanica alba, the white and
_ sweetly-scented variety of the common blue flag iris,
_ “Shelford Chieftain’ (I. pallida x I. troyana), ‘ Magnifica’
_ (raised by Messrs. Vilmorin), a strong grower with excep-
tionally large and beautiful flowers, the standards being
. light blue and the falls reddish purple with yellow beards,
_ Perdita,’ a sweetly-scented cream self, ‘ Ringdove,’ a soft
lilac blue, pallida, growing 4 feet; and ‘ White Knight,’
"generally acknowledged to be the best of the white irises,
_ sweetly scented and a strong grower. Latest of all comes
_ the rather shy flowering but popular ‘ Lord of June ’—one
_ of the few irises which resents excessive sun-baking, for on
a hot dry soil and in full sun he droops his petals ; ‘ Myth,’
_aclear lavender violet self, ‘ Medrano ’ (raised by Messrs.
Vilmorin), a rich violet blue and more pleasingly scented,
I think, than any other iris, not exactly sweet, but more
like a muscatel grape. Of the Spanish irises (Iris xiphium)
the only scented one seems to be the dark blue. Of the
Tate-flowering scented beardless irises the most pleasingly
scented is J. graminea, which spreads its clumps in gener-

_ us weed-like fashion. I think this humble little honey
and fruit-scented iris is most attractive when it is fading,
for then the style branches turn a lovely pink and look
exquisite nestling amongst the masses of green foliage.
I. graminea is a sun lover, and likes a damp soil, but will

flourish and spread even on a hot sandy soil if given part
shade,

89

NS) The Scented Garden &

Columbines in the mass have a faint, attractive, rather
peculiar perfume, but the only columbine which can be ©
described as scented is Aquilegia fragrans, a native of
Kashmir. It grows about 16 inches high, and has cream-
coloured flowers deliciously scented. 4. fragrans has —
attracted so much attention lately that it is interesting to _
find this treasure was introduced for the first time into —
England nearly a hundred years ago. It is exquisitely —
figured in The Botanist (1840) with the following note :
‘ This is a most valuable addition to a well-known orna-
mental European genus, furnished by the mountainous —
chains of the north of India, a country analogous in
many of its vegetable productions to the alpine districts _
of the south of Europe. With all the singularity of form —
and elegant growth of our own columbines, this species —
presents a colour of flower very unusual in the genus, and ~
exhales a fragrance so much a desideratum in those hither-
to cultivated. In its botanical affinities the plant comes”
nearest to A. pubiflora of Wallich, but the flower is twice —
as large, and the spurs of the petals very much more ~
hooked, besides which, pubiflora appears to have the ©
flowers of a rusty purple. The 4. fragrans is one of a
number of North Indian plants raised by the Horti-
cultural Society of London, from seeds presented by the ~
Honourable East India Company. It has only flowered _
this spring (1840) for the first time, and has been hitherto
kept in a conservatory or under a frame, but there is every ~
reason to hope that it will prove as hardy as its congeners —
already in cultivation.’ q

Grown in quantities, columbines make a wonderful ~
display of varied colour and it is curious that they are ~
not more commonly potted up for indoor decoration, as

go

S) The Scents of Early Summer &

they can be had without any forcing at all in full flower

by the end of April. A ‘ bank’ of them in mixed colours

_is a glorious sight. Mr. Wall, who had such a wonderful

_ show of them in full flower at the R.H.S. Show, told me

that the plants were lifted in January and some of them

brought into a temperature of 45° (this is the highest
they will stand), and then put into quite cold green-
houses. His show was a joy to behold. Of columbines it is,
alas! as true to-day as it was three hundred years ago, when

Parkinson wrote: ‘ Columbines are flowers of that re-

: spect as that no Garden would willingly be without

_ them, that could tell how to have them, yet the rarer the

flowers are, the more trouble to keepe; the ordinary

“sorts on the contrary part will not be lost, doe what one

will.’

__ Few people grow the old-fashioned scented sweet peas
_ although at least one of the leading firms lists them.
Sweet peas and mignonette were a favourite mixture for
indoor decoration in Victorian days. Mignonette (a
“native of Egypt) is only a comparatively old-fashioned
flower in our gardens, for it was not introduced till the
middle of the eighteenth century. According to the
Flora Historica—‘ By a manuscript note in the library
‘of the late Sir Joseph Banks, it appears that the seed of
‘the mignonette was sent in 1742 by Lord Bateman from
‘the Royal Garden at Paris to Mr. Richard Bateman at
_ Old Windsor ; but we should presume that this seed was

not Bitpersed, and perhaps not cultivated beyond Mr.

4 Bateman’s garden, as we find that Mr. Miller received

the seed from Dr. Adrian van Rozen of Leyden, and

cultivated it in the Botanic Garden at Chelsea in the
year 1752. From Chelsea it soon got into the gardens

gI

N) The Scented Garden &

of the London florists so as to enable them to supply the —
metropolis with plants to furnish out the balconies, which —
is noticed by Cowper, who attained the age of twenty- —
one in the year that this flower first perfumed the British —
atmosphere by its fragrance. The author of The Task ©
soon afterwards celebrated it as a favourite flower in q

London : ‘ the sashes fronted with a range

Of orange, myrtle, or the fragrant weed.’

One frequently sees directions for growing mignonette ©
as a pot plant, but I have only once seen directions for
growing it as a perennial for indoor decoration. These ~
directions were given in one of the gardening journals, —
and I copied them, but regret to find that I made no ©
note of the source. They are as follows: ‘Sow two or ©
three seeds in rich light loamy compost in pots size 60. —
From May to September is the best time. When the —
seedlings are up leave only one in each pot. When they ©
begin to show flower pinch out the top and one week
after shift to a 48 size pot. Pinch as before, and pot once
again into 32 size pot. Water with care. Keep in a warm ~
place near the glass during winter and allow the flowers ©
to open. Directly one seed pod appears, cut off all the ~
flowers and prune tenderly to keep the plant shapely. ©
Keep near the glass. When another show of bloom is ©
promised water with liquid manure. But as soon as a ~
seed pod is produced it must be pinched and pruned as
before.’ I have never tried this, but I remember the ©
writer said it was possible by this method to have large _
pots of mignonette indoors almost throughout the year
and to keep the same plants for several years. Mignonette
is a lime lover, and where lime is lacking in the soil it is ~

92

S) The Scents of Early Summer @&

essential to supply it in some form. Old mortar rubble
is excellent.
_ One of the most attractive leaf scents at this time of
year is that of the scented poplar (Populus trichocorpa).
_Ayoung tree fills the air around it with a strong fragrance
commonly described as ‘ balsamic.’ I asked an artist
friend (the painter of the delightful ‘ Piper of Dreams,’
of which one sees reproductions everywhere) how she
would describe the scent of this leaf, and after sniffing
it for a few moments she replied : ‘Walnut, faint musk
_and the skin of a sweet pear,’ which seems to me a far
“More accurate description than the vague ‘ balsamic.’
In winter the slender buds are coated with a gum, which
thas the same scent. It is the quickest grower of the
balsam poplars and the finest of them, but except in the
early stages of its growth it is only suitable in a very large
garden. In its native habitats in the north-west of
America it is said to attain a height of 200 feet. The
“greatest fascination of the leaves to my thinking i is not
their delicious scent, but the exquisite veining on the
underside. There may be leaves with lovelier veining,
but I cannot think of one which is such a miracle of
loveliness as this. As in all the countless instances in plant
life of the infinitely beautiful and faultless workmanship
of the Divine Hand one realizes how impossible it is for
our finite human intelligence to apprehend the mystery
of even one leaf.
The leaves of Drimys Wintert are also pleasantly
aromatic. D. Winteri is one of the most interesting
shrubs, for it is, I believe, the only plant we grow in our
gardens associated with the name of Sir Francis Drake.
Captain Winter (after iKioseal it is named), and who was in

93

Zz The Scented Garden &

command of one of Drake 8 ships, brought back the bark ‘
from the Magellan Straits in 1578. Its smooth shoots —
(reddish when young), its strongly aromatic leaves and —
clusters of sweetly-scented, ivory-white flowers, are all
attractive, but it is, alas! an evergreen which does well
only in fairly sheltered parts. In this part of Surrey it
does very well. D. aromatica is only suitable for sheltered
parts in Cornwall, etc. q
Sweetest of all leaf scents is that of sweet-briar. How
delightfully shrubs of it planted by the windows fill a
whole room with their clean, sweet fragrance, especially
after rain. The ee or eglantine (R. rubiginosa),
whose leaves are ‘ very sre and sweete in smell above
any other kinde of rose,’ grows wild throughout Europe
and has been naturalized in the Eastern parts of the !
United States of America. This is the ‘ eglantine’? im- ~
mortalized by Chaucer, Spenser and Shakespeare. Both ©
the former mention its sweet scent. Chaucer calls it —
eglantere : e
‘ Where she sate in a fresh greene laurey-tree,
On that further side right by me,

That gave so passing a delicious smell,
According to the Eglantere full well.’

Turner calls it Cynorhos, Sweet Brere, and Eglantyne _
in his Libellus (1538). Lobel calls it Rosa sylvestris odora a
in his Icones (1581), and in Gerard’s catalogue (1596) it _
figures as the common sweet-briar. For centuries there -
fore this wild rose has been grown in our gardens. In
olden times the young shoots were candied and eaten as _
a sweetmeat. We are grateful for the Penzance Briars, —
but, alas, for the sweet-briars we have lost! In the ear. y
years of the nineteenth century there were numero 1S

94

Po eee tare)

SQ The Scents of Early Summer @

varieties. We still have R. rubiginosa magnifica, which
_ Andrews calls R. eglanteria major, ‘the large eglantine
rose or Tree Sweetbriar’ ; he says of its origin that it
was ‘a spontaneous effusion of nature in the nursery
_ grounds of Mr. Williams of Turnham Green, who informs
_me he found it on his premises in 1768, growing luxuri-
_antly in the midst of a hedge of sweetbriar. Its growth
is so rapid that it will form shoots of 7 and 8 feet in one
“season, which joined to the largeness of its flowers and
_ foliage induced us & adopt the specific appellation of

= eglanteria major.’

_ We seem to have lost the following varieties which are
‘figured by Andrews.1. I give them because it is so
“interesting to try and identify any one may find in an old

=
_ R. eglanteria concava. The flowers as well as the leaves
ive all concave and resemble little spoons. It flowers
‘during the latter part of summer and until the middle of
autumn.
R. eglanteria pubescens. The downy-leaved Eglantine
‘Tose, the only sweetbriar with this characteristic. ‘ The
drawing was made at the Nursery of Mr. Lee in 1819,
where i it was then called the Maiden’s Blush Sweet-briar.
Tt blooms towards the end of July, during the months of
August and September.’
_R. eglanteria multiplex. The double Eglantine rose or
Williams’ Sweet-briar. ‘ Of all the fragrant leaved Roses
this is certainly the finest and for which we are indebted
to Mr. Williams, who discovered it in his nursery about
23 years ago, growing promiscuously with the eglanteria
major ; and although found vegetating at the same time,

1 H.C. Andrews. Roses, 1817.

95

NS) The Scented Garden &

and under the same auspices, yet is its character alto-
gether very different, this being as slow in growth as the ;
other is quick. It is the only Eglantine rose at present —
known with perfectly double flowers, and is with difficulty —
increased by layers, which are a long time in forming a
root ; and the seeds which it very rarely ripens, remain
in the ground a long time dormant. “
This variety was also known to Gerard, for he says of it :
‘We have in our London gardens another sweet Brier,
having greater leaves and much sweeter, the floures o
wise are greater, and somewhat doubled, exceeding sweet
of smell.’
R. eglanteria muscosa. Mossy Eglantine roses. ‘'Thes
Eglantine roses are rather delicate plants and difficult t
preserve. The palest coloured is known by the appella-—
tion of Manning’s Sweet-briar, being first raised by a ©
gardener of that name. It is also by some called the
Mossy Sweet-briar. The other is called the Double Mossy :
Sweet-briar and we have never seen it in any other ry
collection but that of Messrs. Whitley and Brames, whence
our figure was taken in 1810. By whom, or in what manner
it was originally raised we have not been able to lea i
but have been told it first made its appearance about fifty
miles from London.’ 7
R. eglanteria robusta. Strong growing Eglantine rose.
‘ This fine dwarf Eglantine rose is the strongest growi
and most luxuriant sweetbriar as yet in cultivati
The flowers are very fragrant, large, double, and foll
each other in abundant succession from the month of
June till September. Our drawing was taken in the
summer of 1817 from plants in the Hammers aith
Nursery.’ 4

96

S) The Scents of Early Summer ¢&

_ R. eglanteria marmorea. The marble flowered Eglan-
pine rose.

R. eglanteria rubra. Red flowered Eglantine rose. ‘ ‘This
Eelantine rose resembles some of the smaller species of
centifolia, Rose de Meaux, etc. It is not so fragrant in
the foliage as the generality of sweet-briars but the
flowers are of a richer colour. It is in fine bloom from
July till October. Our figure was taken from a plant at
the Hammersmith Nursery, where it is known by the
appellation of Lee’s Duchess.’

_ R. villosa, one of our true natives, though now found
wild only in a few places in the north, is well worthy of a
place in the garden, not only for the beauty of its flowers,
but also for its splendid, picturesque growth, There is
an interesting account of this rose in Andrews, who
describes it growing in a garden near Farnham, with
sixteen other roses grafted on it all in bloom at the same
time. ‘The semi-double flowered Villosa is mostly
known by the appellation of the Tree Rose, an appro-
priate title, as it may be frequently seen from ten to fifteen
feet high, and in the gardens at Sheen House near
Richmond, there is a Tree Rose near thirty feet high and
fifteen feet wide, with a profusion of flowers, but much
smaller leaves than are generally seen on the younger
plants. It is a species of Rose well adapted for grafting
or budding, as we found a plant of it in the gardens of
the Hon. Wm. Irby, near Farnham, thirteen feet high
with at least sixteen different sorts of roses growing on it
and all in full bloom at the same time. The SingleTree
Rose is not so common, nor have we seen any large plants
Of it except two in the nursery of Mr. Sharles of Little
Chelsea, which were about eight feet high and very

= 97

NX). The Scented Garden &

bushy. The foliage of this rose is scented and although
not so powerful as that of some of the Sweet Briars, yet
it may certainly be regarded as nearly related to, if not
one of the Eglantine family.’ q
Sweetest of all our wild roses, sweeter even than sweet
briar is R. spinosissima. We have the cultivated varieties
of this rose, but why do we not grow the wild variety in
the garden, where it deserves a place, not only for its
beauty but for its fragrance? True, this dwarf Tose
never looks lovelier than when it is seen growing v ild
with its blush-white flowers and red tipped buds in oll se
proximity to a tangle of undergrowth and wild flowers.
It still grows wild in parts of England, it loves sand
waste ground and chalk, and is the only British rose which
may be found growing naturally near the sea-shore. By
the sea, it is even more dwarf than inland, for inland it i
grows to a height of between two and four feet. It is the
rose which grows farthest north, it being the only rose
growing wild in Iceland. It is very widely spread, No h
and Central Europe, Italy, Spain, Northern China and —
Japan, but not the Himalayas. It has been known to t
botanists for quite four centuries. Gerard, in his cat
logue of 1596, calls it the Pimpernel Rose. Linnaeus
adopted the name ‘ spinosissima’ from Bauhin. We e {
some skilful catalogue-writer to set forth the virtues of —
this rose, its delicious fragrance, its floriferousness, its
suitability for a dwarf hedge, etc., it would be growaig in
every garden. As it is, it remains one of our scarcer wild
roses, and the places where it grows wild are, fortunate ‘|
not too well known. cf
The Scotch roses originated with hybrids raised it
Robert Brown of Perth, from the native Burnet ro se q

98

S) The Scents of Early Summer G@

‘crossed with some double roses. In 1793, Robert Brown
Silieth and his brother transplanted some of the wild
stch roses from the Hill of Kinnoul in the neighbour-
od of Perth into their nursery garden; one of these
re flowers slightly tinged with red, from which a plant
Taised. By 1802 they had eight good double varieties
lispose of, and from this stock the nurseries of Scotland
i England were first supplied. The French growers
fe taken up with Bengals, Centifolias, etc., and left
: spinosissima hybrids to the English growers. Wm.
al, in his Rose Garden, names 76 in vogue about 1840.
these there are now only about 8. It is noteworthy
t Redouté figures no Scotch roses. A_ beautiful
sty is Stanwell Perpetual. This bright pink rose has a
me rich scent. It opens cupped, and has no resemblance
) the Scotch roses ; the petals have an occasional stripe
carmine like a carnation or York and Lancaster. The
tre is rather flesh colour, the outer petals are paler.
dlooms later than the Scotch roses.
Tt is during the long June evenings that there are, I
ak, more fairies in the garden than at any other time
6 sotcty tread, “tis hallow’d Ground ;
i Hark, above, below, around,
Fairy bands their Vigils keep
Whilst frail Mortals sink to sleep,
And the moon with feeble rays
Gilds the Brook that bubbling plays
As in murmur soft it flows
Musick meet for Lovers’ Woes.”

# Those tantalizing fairies! How elusively they, the
¢lves and all their kin flit through the pages of our litera-
ture! The veil which separates us from them is rarely

N) The Scented Garden BG

lifted and we are afforded glimpses, all too fleeting, of a
busy, happy little people, as interested apparently in us
as we are in them. It is a curious fact that in allagesthere
has been the belief that though fairies were seen in former —
days, they could no longer be seen by mortal eyes. —
Chaucer tells us that in King Arthur’s days all this land —
was filled with fairy folk, and that the elf queen and her —
merry court danced often in our green meadows, but that ~
was many hundred years ago and ‘ now can no man see —
non elves mo.’ Yet nearly two hundred years later the
same fairy queen and her train were known and loved by) ‘
one greater than Chaucer. :

Though immortal, the fairies have changed as the ~
human race has changed. The fairies who dance in our
meadows, disport themselves in our gardens and warm
themselves by our firesides bear little resemblance to the .-
elves who peopled the trackless wastes of heath and moor,
the terror-infested bogs and the impenetrable forests of
Saxon days. ‘These elves were mighty of stature, fear-
some and characteristic of an age when man fought with
Nature, wresting from her the land, and when unseen
powers resented this loss of their domains. Place-names in
the more remote parts of Great Britain still recall th
memory of the supernatural terror with which the wate
elves of the dark mere pools, ‘ the muckle mark-steppers
of the lonely moors and the fiends of the mists inp 4
our ancestors. The sea-elves were impersonations of the
fury of the waves, and the wolf-haunted mark was a j
resort of creatures, not of sun, but of darkness, akintothe
Formon in Irish mythic history, and the Mallt-y-nos
the huge uncouth creatures immortalized by the Wels
bards. Yet even in those days there were elves of s

100

MS) The Scents of Early Summer &

passing beauty, ‘sheen bright elves’ of whom in later
_ days Shakespeare and Shelley had rare visions. Indeed
_ our Saxon ancestors would have understood Ariel as few
_ of us understand him, for he is the old English ‘ bright
elf.’ As for that mischievous elf Puck, he and all his kind
_ were continually about their ways.

_ Even before the twelfth century the dark monstrous
_ elves had begun to disappear, for the learned Gervase
_ of Tilbury tells us of creatures more akin to our Brownies,
_ impish creatures, ‘ making sport of man’s simplicity.’
_ In mediaeval and Tudor days, the fairies we know and
love disported themselves in our fields and gardens,
_ tripped about in our houses and held their midnight
_ teyels with grasshopper, gnat and fly serving them for
ae ‘Round about, round about in a fine ring-a:

Thus we dance, thus we dance, and thus we sing-a :
Trip and go, to and fro, over this green-a,

All about, in and out, for our brave queen-a ! ’

_ We have glimpses of fairy feasts, concerts and revels,
Sond even of preparations for a fairy wedding, and the
, ‘bride’ $s gown of pansy, pink and primrose leaves embroid-
ered with flowers of rosemary, her head-dress

* Of the yellows in the full-bloom rose
Which in the top it doth enclose
Like drops of gold ore shall be hung’

_and the canopy to be borne aloft over her of ‘ moons from
the peacock’s tail’ and pheasant’s head feathers; we
tead of a dowry in fairyland, consisting of a house of
mother-of-pearl, an ivory tennis court, a nutmeg parlour,
a sapphire dairy, chambers of agate, kitchens all of

Io!l

Nj The Scented Garden &

crystal, walks of amber, orchards bearing fruit through-
out the year, groves filled with birds, fish ponds full of

nectar, and above all ‘an abundance of lady-birds.’

Glimpses of Oberon and his queen enchant us. What
more attractive than the picture of the fairy king and
queen taking refuge from the rain under a mushroom,
‘fretted overhead with glowwormes,’ and giving such
glimmering light ‘as stars doe in a frosty night,’ their
supper furnished by their ‘nimble footed trayne’
bringing the choicest dainties, one little fairy making his

way through the crowd loaded with an ear of wheat,

‘the whitest and the fairest hee cann gett.? What more
appealing than the ‘ Beggar’s Petition to the Fairy
Queen.’ Yet even in those days there were people who
did not believe in fairies. For according to Bishop
Corbet ‘ since of late Elizabeth and later James came in”
the fairies had vanished, though one cannot help wonder-
ing whether the worthy Bishop really disbelieved in them,

when one reads the full title of the ballad in which he ©

deplored their departure—‘ A proper new ballad intituled
the Fairies Farewell, or God of mercy Will! to be sung or
whistled to the tune of the Medow Brow by the learned,
by the unlearned to the tune of Fortune.’

Rarest of all are those glimpses of a race of beings more _

REL See ia eR aa ian a

ee ee ee

beautiful even than the fairies to be found in all literature —

and notably in ancient Celtic poetry, embodying folk-
memories of an age lost in the mists of antiquities and
possibly of beings who inhabited this planet before man.

‘From thence we see, though we be not seen,

We know what has been and shall be again,

And the cloud that was raised by the first man’s fall,
Has concealed us from the eyes of men.’

102

3) The Scents of Early Summer @

‘La Belle Dame sans Merci’ the last exquisite vision
chsafed of this race?

think the fairies we all love most are the flower
ies, the fairies who play about in the scent of the
and in and out of the foxgloves, swing themselves

woman who grew tulips in her cottage garden and
sr allowed them to be gathered because of the
s. They could be heard at night singing their babies

ir scent was sweeter than the scent of roses. When the
woman died, the tulips were dug up and the garden
desolate, but the pixies tended her grave and in
ng time planted it with wild flowers. And what of the
ies’ sea gardens? The little rocks which they plant so
gly with tiny seaweeds, anemones and coralline, and
green ‘ Mermaid’s lace’ we see in pools?- What of
Brandan’s Fairy Isle, which on summer evenings on
western shores we behold bathed in the golden

ute sea-pinks in the sheltered pockets of our rocky
eit is easy to believe the old tales of the fairy

PR about and the sweet (cartuaan waited far out to sea from
the small people’s gardens. In our own gardens do we
not, every summer morning, see the fairies’ handiwork—
the long hanging bridges and palaces we call cobwebs,
_and which are amongst the loveliest and least earthly of

103

NS) The Scented Garden re

earthly things? And who but the fairies deck the flowers : )
and leaves with dewdrops? a

‘ The light fairies danced upon the flowers
Hanging on every leaf an orient pearl,
Which struck together with the silken wind
Of their loose mantles made a silver chime.’

But alas ! the little people themselves we do not see.
‘ Methinks we walk in Dreams in Fairyland.’

There are many roads leading to Fairyland, and at fit 4
the way seems as simple as the little people themselves, but —
how soon mists arise and we find ourselves in a pathless j
waste, for as Spenser told us long ago: a

‘ None that breatheth living aire does know a
Where is that happy land of Faerie.’ -

104

CHAPTER V

THE OLD ROSES

: Sue arayeth her thorn wyth fayr colour and good
_ smell, among all floures of the worlde the floure of the

" rose is cheyf and beareth ye pryse. And by cause of ver-
- tues and swete smelle and savour. For by fairness they
fede the syghte: and playseth the smell by odour, the
touche by softe handling.? I am writing in a rose garden ;
: filled with the beauty of the roses, which for centuries have
_ reigned i in the gardens of princes and peasants alike and
whose very names are full of romance. For centuries,
these roses have held the secret of all that is sweetest and
best i in the home life of our race. Small wonder that the
Tose is our national flower, for it is the symbol of the home.
’ What modern roses can compare for beauty or for
Berance with these queens of ancient lineage? Look at
a bowl of these roses in a room filled with treasures of art,
and see how perfectly both in form and colour they are
in keeping with pictures by the great masters, with price-
less furniture and tapestries. Put the ‘elegant’ long
stalked pointed modern hybrid teas in the same room and
see how out of place they look. Or again, look at the old
Toses set in a crock on a cottage window sill. The queens

1 From Batman’s translation (1582) of De Proprictatibus Rerum, by
Bartholomaeus Anglicus. In the original—‘ Decore et odore nobilitant
Spimam suam.... Flos ros int’ flores optinet principati, et id solet
Pricipalis que sinks scz capitis rosari floribus coronare ut dicit pli et
hoe ratione decoris odoris suavitatis et virtutes. Nam sua pulcritudie
aspecté reficit suo odore olfactii afficit suavitatis mollicie tactum delinit.’

10S

SQ The Scented Garden GZ

are serenely and happily at home, whereas the modern —
upstarts would look even more ill at ease than before.
The old roses blend perfectly not only with each other
but with other flowers, even the humblest, but the —
modern roses do not blend even with each other. On
the show table, however, the modern roses reign supreme. |
Those serried ranks of hybrid teas give one the i impression —
that not only are they at home at a show, but that they
enjoy it. I am always struck with the fact that their
colours are so curiously like the more expensive materials _
displayed in the shop windows. And the leaves (and even”
the thorns) of many of the modern varieties look as though
they had been rationed. There is always just enough and
not a leaf nor a thorn to spare. What a contrast to the ©
abundant healthy foliage (and the thorns!) of the old
roses. No, those of us who love the old roses are not
blind, nor do we suffer from the hallucination hati
modern roses are scentless. We see quite clearly that they ~ :
are beautiful, but somehow their beauty fails to touch
our hearts. The perfume of the scented varieties is sweet,
but it is not the incomparable fragrance of the old roses. —
At most of the shows you will find one small table devoted -
to the old roses. They look like dowerless queens and
portionless princesses flung into a wilderness. When I see —
them I am seized with an almost irresistible desire to
gather them all up and take them away. They look so
pitiful. The few one sees at the shows are but a sm: ‘|
remnant of the ancient royal tribes. If you do not grow
the old roses, look at their beauty as depicted in the
paintings of the old Dutch flower painters; or look at
those glorious roses portrayed in the three great ros
books of a century ago—Redouté, Andrews and |

106

NS) The Old Roses &
Lawrence. In their masterpieces, the beauty and the

ious colouring of the living flowers of over a hundred
ago are immortalized. But best of all, see them as I
e > them now, loved and tended in a secluded enclosure.

on ne to see the idadonges it contains visit this rose garden,

which is filled with the beauty and the fragrance of the
‘old: roses. This morning I got up very early to see what is
surely one of the fairest sights in the world~the roses
_£ spreading themselves towards the sun-rising.’
_ The Red Provence, the old cabbage rose (R. centtfolia)
was for centuries the Queen of all roses. With what
“royal grace she wears her gloriously uneven petals, a
thousand times lovelier than the faultless and almost dis-
‘tressingly ‘ tidy ’ roses of to-day. How satisfying, too, are
her generous broad down-curled leaves ‘ somewhat snipt
ibout the edges,’ to quote Gerard’s description of them.
‘She thoughtlessly fails to grow the long stalks which seem
“essential for modern ‘indoor decoration,’ she nearly
ys droops, although only slightly, her big, lovely head
nother fault !), she does not bloom perpetually, and her
Teayes lack the delicacy admired in modern roses (con-
“sequently they are virtually immune from disease). Is it
Ps these reasons that this queen, who once ruled with the
lilies in every garden, great and small, has been deprived
of her rightful place? Yet this was the rose of Chaucer’s
e the rose of Provence.

* Of Roses there were grete wone
So faire were never in Rone’

ica reminds us of the Rhone, the great river of
‘Provence, and the tradition that this glorious rose was

107

N) The Scented Garden &

brought in some immemorial time from the Caucasus to —
France. This was ‘the Provincial Rose on my razed
shoes ’ of which Hamlet spoke. Whether or no it is the
rose of Homer we do not know. But for centuries it has _
been grown in our gardens, and alas! that now it is so ©
seldom seen. I love the old descriptions of the cabbage
rose, and I quote the following from Andrews : 4

‘ This is the most fragrant of all Roses and therefor :
particularly desirable, for although it cannot be ranked”
among the rare, it is nevertheless one of the most beauti-
ful. Its sweetness joined to the abundance of its blossom, —
has rendered it an object of culture, for the purpose of —
distillation, as it yields a much greater quantity of
scented water than any other rose. It is generally de-
nominated the Cabbage Provence, from the extreme com- ~
plexity of its petals, which sometimes adhere so closely —
together as to prevent entirely their expansion without —
bursting, a circumstance that frequently occurs in the
vegetable from which its specific distinction is derived,
and which we regard to be unequivocally good as we
should every similitude of equally easy reference.’ 4

In Redouté’s time there were about a hundred varieties .
of this glorious rose, and in the middle of the nineteenth —
century about seventy, but the majority of these have
long since been lost. The famous Yellow Provence (R.
sulphurea syn R. hemispherica) is very hard to get now. —
Mr. Courtney Page has it. Lindley describes it as a
species and gives Persia and Constantinople as its origin.
William Paul, writing in 1847, also refers to itas a separate
species and gives Persia and Turkey as its origin. Accord-_
ing to Parkinson, this rose ‘ was first procured to be
brought into England by Master Nicholas Lete, a worth

108

MS) The Old Roses &

erchant of London and a great lover of flowers ; from
Constantinople, which (as we heare) was first brought
thither from Syria; but perished quickly both with him
and with all others to whom he imparted it ; yet after-
wards it was sent to Master John de Peapaueille, a Mer-
2 chant also of London, and a great lover of all rare plants,
as well as flowers, from which is sprung the greatest store
that is now flourishing in this Kingdom.’ Parkinson also
emphasizes its tenderness: ‘The flower being faire
blowne open doth scarce give place for largenesse, thick-
_nesse and doublenesse unto the great Provence or Holland
Rose. This Rose bush or plant is very tender with us here
about London and will require some more care and
keeping then the single of this kinde, which is hardly ever ;
for I have lost many my selfe, and I know but a few about
this towne that can nourse it up kindly, to beare or scarce
to abide without perishing but abideth well in every free
aire of all or the most parts of this Kingdome: but (as
Theare) not so well in the North.’ Andrews, writing in
1810, says of R. sulphurea that it was not to be met with
in flower in any of the nursery grounds very near London.
© We have not seen it even in a budding state nearer than
Brentford i in the collection of the Duke of Northumber-
land at Sion House.’ Writing fifty years ago, Dean Hole
‘said it was almost extinct and that he had seen it only at
Burleigh House. This rose, which is still there, was
brought from France by a French cook and was formerly
called either the Burghley rose or the Yellow Provence
rose. This rose is difficult not only to propagate and
grow, but, as Parkinson noted three hundred years ago,
when in bloom the flowers are ruined by our moist
atmosphere—‘ but a few of them abiding whole and

109

NX) The Scented Garden &

faire in our Countrey, the cause whereof wee doe imagine —
to bee the much moisture of our Countrey, and the time :
of flowring being subject to much raine and showers.’
The colour of this rose is very pure. |
We still have the beautiful white Provence rose, the
“Rose Unique ’—R. provincialis alba. According to 4
Andrews, the introduction of this rose in 1777 was
‘entirely accidental through the medium of the late
Mr. Grimwood, nurseryman, who in an excursion, which —
he usually made every summer, in passing the front
garden of Mr. Richmond, a baker near Needham in
Suffolk, there perceived the present charming plant,”
where it had been placed by a carpenter, who found it
near a hedge on the contiguous premises of a Dutch
merchant, whose old mansion he was repairing. Mr. i
Greenwood requesting a little cutting of it, received”
from Mr. Richmond the whole plant ; when Mr. Green-
wood in return for a plant so valuable presented him with —
an elegant silver cup with the Rose engraved upon it;
and which in conversation has furnished food for many
a convivial hour. It is of a dwarf growth and remains in
flower near six weeks longer than the other Provence —
Roses which renders it still the more estimable.’ Rivers, —
writing in 1837, says of this rose, ‘ The Unique Provence —
is a genuine English rose which I believe was found by
Mr. Greenwood, then of the Kensington Nursery, in ~
some cottage garden.... ‘This variety was at first much —
esteemed, and plants a it were sold at very high prices.
Most probably this was not a seedling from the old
cabbage rose, as that is too double to bear seed in this
country, but what is called by florists a Sporting brane
or Sucker.’ 1?
IIO &

S) The Old Roses &

We have too the Rose des Peintres, the rose with
incurving petals and raised centre, which figures in the
old Dutch flower paintings. We still have the Spong
and de Meaux roses. According to Andrews, the Spong
tose (a hybrid between the cabbage rose and the Rose de
Meaux) was so called from having been first raised in
_ quantities by a gardener of that name. According to
_ Rivers, the de Meaux rose (the R. Pomponiana of Redouté)
Originated in a garden near Taunton. This little rose,
which is only about 18 inches high, has exquisitely in-
curved pink petals and is wonderfully fragrant. All the
1 old diminutive roses have, I think, the same fascination
as ‘paintings of children by the old masters. They have
the same quaint demure charm. According to tradition
the de Meaux rose grows only

‘Where the great of other days have been ;
Left, like a noble deed, to ee
The memory of an ancient race.’

iy The origin of the name ‘ de Meaux’ can only be con-
jectured. It seems probable that it may have come from
the flower-loving Bishop of Meaux, Domenique Séguier,
who devoted so much care and thought to his garden.
‘He was above all interested in roses, of which he had
‘eighteen kinds. He was Bishop of Auxerre from 1631 to
1637, when he was translated to the see of Meaux. One of
theloveliest of the smaller membersof the Provence family
is Petite de Hollande. Not only does it bear masses of
charming little shell-pink flowers, but its curious branch-
ing habit is so attractive. The flowers of Kinigen von
Denmark rather resemble Petite de Hollande, but the

former are not so attractive.

II!

XQ The Scented Garden &

There was formerly a versicolour Provence rose (R. —
centifolia versicolor). ‘This rose was introduced in 1823, —
and was known in France as Le Petit Sultan. Amongst ~
other varieties of R. centifolia we have apparently lost —
are R. centifolia purpurea, whose petals were dark purple ©
on the upper surface and light purple underneath. We —
have lost too the Blandford rose (R. parviflora provin-
cialis), introduced in 1791 by Kingston, a nurseryman of
Blandford near Dorset. It had ‘ everything in common
with the Provence rose, with a specifically disci E
small flower (whence our name) which, contrasted with -
the largeness of its leaves, gives a singularity to its appear | 3
ance. In its blossom it approaches nearest to the Roses —
of Burgundy and de Meaux, in shape like the former but ©
in colour more resembling the latter, but no affinity —
whatever to the leaves of either.” Still more regrettable is —
the loss of the Tuscan rose (R. cent One varietatis sub-
nigrae). Andrews describes it as ‘ most esteemed for its
rich and deep colour; it may well compare with the |
finest velvet. The small particle of white on the edge of —
some of the petals, instead of blemishes, may be regarded —
as an enlivening contrast.’ The knobbly leaved Provence ©
rose (R. provincialis bullata) is an even greater loss. Its —
curious foliage had an attraction of its own and the rose —
had the same glorious scent as the cabbage rose. Redouté ~
figures a beautiful specimen of this rose.

We still have a few of the Moss Roses—the Common ~
Moss; the Bath White; the Crested Moss (formerly
known in France as Chapeau de Napoléon), ete.—but —
how few they are compared to those (about seventy at
least) which we have lost. The history of the moss rose _

1 H.C. Andrews. Roses. 1827.
112

S) The Old Roses &

is wrapped in obscurity. William Paul says, ‘ It was first
introduced to England from Holland and it is generally
believed that it was a sport from the Provence rose.’
Miller says, ‘ This rose is known to us only in its double
State, and we are ignorant of the country to which we are
indebted for it.’ By Furber’s catalogue it appears that
it was cultivated here in 1724. William Paul, writing
when moss roses were at the height of their fame, i.e.
between 1850 and 1860, gives no less than 55 summer
- flowering varieties and 21 ‘ perpetual,’ the latter being a
_ cross between the Moss and the Perpetual. In those days
Many varieties were grown as standards and pillars. He
“States: ‘I have seen the White Moss bearing at the same
time, and on the same plant, red, white and variegated
flowers. I have also seen the Perpetual White Moss,
‘whose flowers should be white, produce pink flowers,
“entirely destitute of moss. I am informed, and think it
‘probable, that the Moss Unique was first obtained in this
“Manner : a branch of the White Provence rose produced
flowers enveloped in moss; the branch was propagated
from, and the plants so propanased produced flowers
Tetaining their mossy characteristic.’ He mentions some
Very interesting moss roses in his list, notable the Damask
Moss rose, raised at Tinwell in Rutlandshire and hence
Sometimes called the Tinwell Moss. He lists also:

Crimson French. Rose-crimson flowers, the wood has
a reddish appearance from being densely covered
with red spines.

Emperor. Reddish crimson flowers, shoots thickly
covered with red spines.

Etna. Brilliant crimson flowers with purplish tinge and
I 113

NS) The Scented Garden &

very double. A beautiful rose. Raised at Angers and
introduced in 1845.

Gloire des Mousseuses. Flowers pale rose margined with
blush, very large, full and well mossed. One of the
handsomest.

Panachée pleine. Flowers white or flesh-colour, occasion-
ally beautifully streaked with rose. Very double,
cupped form. Probably a sport from the bil
Bath Moss.

Nuits d’Young. Flowers dark velvety purple, very
double.

Ma Ponctuée. Flowers rose-colour spotted with white.

According to Prévost, who was the first to describe
R. centifolia cristata, this crested moss was found by a
botanist, whose name is not recorded, growing on the
top of a ruined tower. William Paul, in his Rose Garden,
gives a convent garden near Berne as its habitat. Rivers,
writing in 1840, says it was discovered growing from a
crevice of a wall at Freiburg. It was introduced by
Vibert in 1827. At one of the summer shows this year
(1930) Mr. Bunyard had amongst the ‘ old’ roses on
named violaceae, which evidently came of moss rose
parentage. The petals were deepest claret colour, th
calyces were mossy and it was exquisitely fragrant. Bu
we have lost the Pompon Moss which figures in Redouté
France has given us so many lovely roses that it is pleasan’
to remember that we sent her the moss rose. Parsons
writing in 1847, says, ‘The first Moss rose known
France was said to have been introduced there by Madam:
de Genlis, who brought it with her on her return fron)
England.’

II4

N) The Old Roses &

_ The Damask rose, which ‘ casts fragrant smell amid
fra golden graines,’ came to us, according to tradition,
through the Crusaders. Small wonder that they brought
back with them this treasure from the gardens for which
Damascus in those days was so famed. For the Damask
Tose is surely one of the loveliest flowers in the world.
With its exquisite petals flung wide to the sun, its great
golden eye and its atmosphere of a wondrously storied
past, there is something so arresting about the beauty of
i rose that familiarity only increases its hold on our

According to Loiseleur-Deslongchamps this rose was
grown in France centuries before Crusading days, and he
“Says it was the rose extolled by Homer. There is no
“Teason why this rose should not have been grown by the
ancient Romans in their villas in Gaul, and if so,
“considering the continual intercourse between all parts
of the Empire, it was quite possibly grown in England
also i in those far-off days. In the troublous days of the
‘S$ invasions it may have been lost. What-roses, if
“not varieties of R. centi folia, R. damascena, R. gallica
and R. alba, did they grow in the monastic gardens in
early Norman days? What were the roses William II
d to see in the convent garden of Romsey?
Eadmer, who records this famous incident, was told it by
A » who had it direct from the Abbess Christina.
According to Eadmer, William Rufus desired to see
Maud (who was afterwards wife of Henry I) and went
to the convent of Romsey, where she was being educated
by her aunt, the Abbess Christina. On arriving at the
convent, he gave as his pretext that he wished to see the
Toses and flowering herbs. Maud, veiled like the other

115

XN) The Scented Garden &

nuns, passed with them through the garden and the King ©
subsequently left peaceably. We have, alas! no records
to tell us which were the roses grown in the numerous —
monastic gardens, but roses were so largely used for
medicinal purposes that they must have been grown in
abundance. The ‘ roser’ in mediaeval days was part of ©
the herb garden. Fortunately we have not yet lost the
pleasant habit of growing roses in our kitchen gardens, and
the ‘old’ roses always look at home there. As Chaucer
wrote :

‘ For nothing liken me might more,
Than dwelling by the Roser aye,
And then never to pass away.’

It is impossible to say when the roses which have been
famed for centuries were first grown in England. They
may have been introduced and lost several times in the —
troublous days of old. Hakluyt tells us that the Damask —
rose was brought by ‘ Doctor Linaker, King Henry the

seventh and King Henrie the eight’s Physician.’ C-

tainly no rose was more esteemed for fragrance in Tudor
and Stuart days. Parkinson says of the Damask rose:
‘ The flowers are of a fine deep blush colour, as all know, —
with some pale yellow threads in the middle . . . of the |
most excellent sweet pleasant sent, far surpassing all other
Roses as Flowers, being neyther heady nor too strong,
nor stuffing or unpleasant sweet, as many other flowers.’ ;
There are still many varieties of the Damask rose
grown, their colours ranging from pure white to tha
deepest red. The most famous variety perhaps is the
York and Lancaster. The true York and Lancaster rose
is not striped red and white like Rosa Mundi and some
other Gallica roses, but has an occasional red petal. The

116

ery sweetly scented. They grow them in hedges, allowing
x feet between each, wide enough for a team of oxen to
lough. Miss Jekyll mentions as rare a very dark damask
ose called the Velvet rose. I have never seen this rose,
ut my mother has often told me that when she was a
hild this rose was grown, and that she well remembers its
‘eep velvet petals and wonderful fragrance. The favour-
re old variety, Hebe’s Lip, fortunately still survives.
Miss Willmott gives the characteristics which principally
istinguish R. damascena from R. gallica and R. centifolta,
the long deciduous sepals, reflexing during flowering
, the tall arching stems, which are nearly always
in colour, the larger hooked prickles, thinner leaflets,
pubescent beneath, flowers many in a corymb and
ted fruit, which turns bright red and pulpy in
ber.
_R. gallica was one of the roses Gerard grew in his
dolborn garden. It is listed in his catalogue (1596) as
R. rubra. R. gallica and its numerous hybrids (in its wild
tate it hybridizes with R. canina, etc.) is a native of
entral and southern Europe, and eastward as far as the
va ‘Its dominant characters are transmitted in
4 greater or lesser degree to all the hybrids. The rather
‘thick wrinkled leaflets, generally five in number, are
hoary below and smooth, rather pale green above, and
‘the running roots throw up numerous stiff stems which
: tarely exceed three feet in height. The flowers are large
‘in proportion, generally solitary, rarely exceeding three
- yery fragrant.” There are a large number of garden

1 Ellen Willmott. The Genus Rosa.

117

XN). The Scented Garden & ;

hybrids, for during the first half of the eighteenth | 4
century the Dutch nurserymen devoted great attention
to raising roses from seed, and they experimented first —
with the gallicas. Then in the early years of the nine-
teenth century the French rose growers, stimulated by
the enthusiasm of the Empress Josephine, carried on the -
work. Dupont, who founded the rose garden of the
Luxembourg, collected for her all the best varieties of
roses then in existence. Paul, in his Rose Garden, states |
that Kennedy, who owned the vine nurseries at Hammer-
smith, was given a passport during the war to enable him
to go to and from Paris to assist the Empress with her
garden at Malmaison. One of the most famous French —
rose peeet of this period was Vibert, who saved Desce- i
mets’ collection of ten thousand seedlings by removing —
them all to his own nursery when the Allied troops entered ~
Paris in 1815. Of the 250 varieties of roses grown by the a
Empress Josephine, the French Government, with the —
assistance of M. Jules Gravereaux, seconded by M.
Thuilleaux, have now managed to reinstate 197 in th i
gardens of St. Cloud. =
There are both a Gallica versicolour rose and a Damask
versicolour. As Miss Willmott points out, ‘ this has lec Lo
to a certain amount of confusion, which it is difficult —
to overcome. Both are occasionally spoken of as Rosa
Mundi, and also as the York and Lancaster rose.’ Rosa
Mundi (R. gallica var. versicolor) has been grown i a
English gardens for centuries, and just possibly may be
connected with the twelfth century Fair Rosamond, ¢
whose name the rose immortalizes. The earliest rep- -
resentation of this rose is to be found in Miss Lawrence’s

Roses (1799). In her book, in Andrews and Redouté, this
118

AS io eS pemteaige

MS) The Old Roses &

variety of R. gallica is called Rosa Mundi. Some of the
_ older writers, notably Crépin, regarded the Provins rose
and its hybrids as members of the Gallica family. Of the
relationship of the Provins rose to the Provence rose Miss
Wilmott says: ‘ Botanists are not yet agreed upon the
precise relationship of these two meee and their exact
position still remains a vexed question.’ The two names
are certainly most confusing. The name of the Provins
Tose is supposed to have arisen from the picturesque legend
related by Loiseleur-Deslongchamps (La Rose, 1844),
_ that these roses were brought from Syria by Thibaut le
Chansonnier, who cultivated them in his garden at
" Provins, the old capital of La Brie. Naturally the in-
habitants of Provins clung to this legend, and the cultiva-
tion of roses was a great source of income to their district.
In 1807 the inhabitants petitioned the Minister of the
Tnterior to grant them the privilege of supplying the
roses required by the military hospitals and pharmacies.
Many of the varieties were striped. Striped roses were
“highly esteemed in France during the first half of the
_ nineteenth century. Perle des Panachées, one of the
loveliest, is, fortunately, still with us, and so is Oeillet
Parfait. William Paul in his Rose Garden (1848) says this
Tose was raised at Angers, and introduced in 1845. R.
_ provincialis bullata, the knobby-leaved Provins rose, was
_ formerly universally grown. I have not seen it for many
_ years. Its curious foliage had an attraction of its own,
and the flowers were deliciously fragrant. Andrews says
_ this rose was imported from Holland in 1815. Redouté
_ describes it as a member of the Provence family, and says
it was raised by Dupont.

_ The best known varieties of the Gallica family now

119

N) The Scented Garden G&

grown are the old blush Gallica, which, as Miss Jekyll q
long ago emphasized, thrives in the poorest soils, and —
will flourish even on dry banks. Of R. gallica officinalis —
Andrews says, ‘ This large grand rose is both useful as ©
well as ornamental. ‘The flowers are used in medicine —
in preference to many other restoratives. By the ~
Arabian physicians they were held in great estimation —
for their mild astringent and corroborant virtues. The —
flowers cannot be too quickly dried, as slowly drying —
them impairs both their colour and quality. They are ©
prepared as a conserve by an infusion of honey.’ Another —
lovely little variety is Tuscany, a small rose with semi-
double flowers of the deepest velvet and very fragrant. —
The fragrant little Burgundy rose (R. burgundiaca syn. —
parvifolia), according to Rivers, bears the same relation-
ship to the Gallicas as the de Meaux to the Provence rose. _
This rose, sometimes known as R. parvifolia, was cul-
tivated at least as early as 1664, for it is figured in Taber- —
naemontanus’ Kreuterbuch of 1664. He calls it Rosa .
provincialis minor. According to de Candolle, this Tose
grew wild on the mountains near Dijon, but it is not —
included by recent writers amongst the indigenous roses
of France. a

In the stained-glass windows of cathedrals it is nearly —
always a variety of R. gallica which is depicted. Which —
rose was the red rose of the House of Lancaster we do not
know for certain. Possibly it was one of the Provins —
roses, but it is equally possible that it was a Provence ©
rose. The House of Lancaster adopted ‘the badge of the _
red rose in 1277. Edmund, Earl of Lancaster, son of
Henry III of England, was also Count of Champagne, —
and was sent by the French king to Provence to avenge

120

N) The Old Roses

the murder of one of the royal officials. ca his return to
England he took the device of the red rose. The Gallica
_ Tose is very prolific in producing seed, and there were
~ formerly innumerable varieties in cultivation. Of these
we have unfortunately lost the Portland rose. According
to Andrews, this rose was ‘ called after the late Duchess of
Portland, a great lover of roses. A fine scarlet rose, in
flower like the gallica officinalis, in foliage like the Pro-
vence, with seed buds more resembling the Damask
Species; yet with all these affinities it has a perfectly
distinct character in the fiery colour of its flowers, its
stalks of a whiter green, and the foliage of a yellower green
than roses in general. It continues in bloom from the
middle of summer to late in autumn.’

_ No one knows the origin of the white rose of England
(R. alba) and the red variety, the red rose of England.
Parkinson, writing of them in 1629, describes them as
*the most ancient and knowne Roses to our Countrey,
whether naturall or no I know not, but assumed by our
Precedent Kings of all others, to bee cognizances of their
: ie, the white rose and the red.’ Is there not a tradi-
tion dating from time immemorial that England was
called Albion from the beauty of these white roses?!
R. alba (according to some a cross between R. canina and
R. gallica) was the white rose of the House of York. It is
described by Gerard as having ‘ very faire double flowers
of a white colour and very sweete smell.’ Parkinson, in
= Theatrum Botanicum (1640), refers to the old tradition

_# Albion insula sic dicta ab albis rupibus quas mare alluit vel ob rosas
- albas quibus abundat.—Puiny. (The Isle of Albion is so called from its
“white cliffs washed by the sea or from the white roses with which it
abounds.)

I2!I

,

XQ The Scented Garden G

that before the Wars of the Roses a rose tree at Longleat
was observed to bear both white and red roses. ‘ It is too
lamentably knowne in this land, the civill warres betweene
the houses of the two brethren John of Gaunt, Duke of ©
Lancaster, and Edmond of Langley, Duke of Yorke, ©
the one making a red rose his cognizance for them and —
their followers, the other a white: but it is said that —
before this division, there was seene at Longleete a white —
Rose tree to beare on the one side faire white Roses, and —
on the other side red, prognosticating as it were both the ~
division and uniting of both their families.’ q
The white rose isoften mentioned and figured by the six-
teenth century botanists, and according to Bauhin this was _
one of the roses mentioned by Pliny. The variety Maiden’s
Blush (R. alba var. rubicunda) was formerly commonly ~
grown in every cottage garden, and Miss Willmott says -
its origin is lost in the mists of antiquity. This is prob-
ably the ‘ Incarnation Rose’ mentioned by Turner in
1557, and it is certainly the ‘ Incarnation Rose’ described —
by Parkinson, who says of it, that it is in most things like

abroade when it is blown than the white is, and is of a ieee
blush colour all the flower throughout. This kinde of —
Rose is not very great but very thicke and double, and is”
very variable in the flowers, in that they will be so different
one from another: some being paler than others, but |

the best flowers (whereof there will bee still some) w :
be of a bright pale murrey colour.’ The very dark leaves”
give great character to this lovely rose and the flowers
have a fragrance peculiarly their own. This rose, which
Redouté calls Le Rosier Blanc Royal, ‘ la grand Maiden’s ©

122

SQ The Old Roses.

- Blush des Anglais, ? is, I think, the rose nike depicted
2 _ in his portrait of Queen Henrietta Maria, now at Munich.
: The Queen, who wears a beautiful silk robe, and has
_ pearls round her neck and on her hair, holds this rose in
her lap. A fitting symbol ; for was she not known as ‘ the
rose and lily queen’?

_ The musk rose (R. moschata), immortalized by Bacon,
Shakespeare and Keats, was apparently first introduced
into England in the first half of the sixteenth century,
for Hakluyt says, ‘Of later times the Musk Rose was
procured out of Italy.’ Bacon describes the musk rose
as flowering i in July. ‘In July come gilliflowers of all
varieties ; musk roses; the lime tree in blossom ; early
pears ead plums in fruit, genitings, codlins ’ ; tu Mid-
summer Night's Dream it was in bloom on that night, and
Keats describes the rose as ‘ mid May’s eldest child.’ It
was R. moschata crossed with R. indica which gave us the
Noisette rose, named after M. Philippe Noisette, who
taised it in America in 1817. Although of American origin
the best known of the Noisette roses is the French rose,
Aimée Vibert, raised at Angers by the famous French
grower, J. P. Vibert, who named it after his daughter.
, moschata is also a parent, or rather, grandparent, of such
famous roses as Cloth of Gold, and possibly of Maréchal
jel. According to some authorities, however, Maréchal
Niel, which was first sent out by Pradel in 1864, was,
like the Gloire de Dijon, a chance seedling. The late Mr.
Pemberton used R. moschata in producing his hybrid
_ Musks. The true musk rose has single white blooms borne
in large trusses. R. moschata alba (syn. nivea) has white
_ flowers faintly tinted blush and a decided musk perfume.
One of the most beautiful of the musk roses is R. rubus,

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NX) The Scented Garden &

which the late Mr. R. Farrer describes so enthusiastically
as the ‘ snowdrift rose’ in his book, The Eaves of the
W orld. :
The Cinnamon rose (R. cinnamomea), formerly called —
the Whitsuntide rose, has large flat pink flowers. Modern —
authorities assure us that the name is a misnomer, and —
certainly the very faint scent of this rose is not even —
suggestive of cinnamon. Gerard, who describes both the —
single and double cinnamon rose, tells us that its scent is —
in its leaves : ‘ The Cinnamon Rose, or the Rose smelling
like Cinnamom hath shootes of a browne colour, four q
cubits high, beset with thorney prickles, and leaves like —
unto those of Eglantine, but smaller and greener of the —
savour or smell of Cinnamom, whereof it tooke his name .
and not of the smell of his flowers (as some have deemed) —
which have little or no savour at all: the flowers be ex-
ceeding double, and yellow in the middle, of a pale red
colour, and sometimes of a carnation: the roote is of a
wooden substance.” The old ‘ Rose without thorns se ;
has also wellnigh disappeared. It was commonly grown
in Elizabethan days, when it was also known as the ‘ Rose —
of Austrich, because it was first brought from Vienna, —
the Metropolitan citie of Austrich and given to that ~
famous Herbarist, Carolus Clusius.’ Gerard describes it |
as ‘of a most sweete smell.’ I quote his picturesque yet
accurate description : e
‘The Rose without prickles hath many young ‘shootes | @
comming from the root, dividing themselves into divers — |
branches, tough and of a woodie substance ; of the height —
of five or sixe cubites, smooth and olsink without any
roughnesse or prickles at all; whereon do growe leaves
like those of the Holland Rose, of a shining deepe greene

124

/ S) The Old Roses.

fe

colour on the upper side, underneath oo hoarie
and hairie. The flowers growe at the tops of the branches,
consisting of an infinite number of leaves greater than
those of the Damaske Rose, more double and of a colour
betweene the Red and Damaske Roses, of a most sweete
smell. The fruit is rounde, red when it is ripe, and stuffed
with the like flockes and seedes of the Damaske Rose.
The roote is great, woodie and far spreading.’ Gerard
also grew the Apple rose (R. pomifera), which grows
wild in many parts of Europe but not Britain. Its chief
beauty is its peculiarly vivid red fruit. The yellow, so-
_ ¢alled Austrian briar (R. Foetida), which ranges in a wild
state from the Crimea through Asia Minor and Persia to’
tthe Punjab, was well known in gardens in the sixteenth
century. Gerard had both the type and the copper-
coloured variety in his Holborn garden in 1596. The
~ flowers have an unpleasant scent, but the leaves when
crushed have a pleasant smell, faintly suggestive of
peieles.

The first American rose cultivated in Europe was
tp. virginiana. It must have been introduced fairly early
‘in the seventeenth century, for Parkinson mentions it in
his Theatrum Botanicum (1640). Of it he says: ‘The
‘Virginia Bryer Rose hath divers as great stemmes and
branches as any other Rose, whose young are greene and
“the elder greyish, set with many small prickles and a few
_ great thornes among them, the leaves are very greene and
“shining small and almost round, many set on a middle
Tibbe one against another somewhat like unto the single
yellow Rose: the flowers stand at the toppes of the
branches consisting of five small leaves, of a pale purple or
‘deepe incarnate colour like unto those of the sweet brier,

125

4
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=I

XQ The Scented Garden &

which fall away quickly as they and others doe.’ Andrews —
calls the Virginian rose R. lucida and R. pennsylvanica. —
This rose with its deeply-toothed leaves is still a treasure
in our gardens, and we have also the double-flowered —
variety, Rose d’Amour, which was introduced by Philip —
Miller in 1768. The leaves of both turn a brilliant yellow —
in autumn and the fruit is bright red. R. foliolosa, dis- q
covered by Nuttall about 1818 in Arkansas, is very similar
in appearance to R. virginiana. It is dwarfer and pro- ~
duces its sweetly-scented pink flowers rather later. 4

As early as the closing years of the seventeenth century
roses were sent from China. How much we are indebted ~
to the flower lovers in the old East India Company’s ser- —
vice. To them we owe the exquisite China Monthly rose _
(R. indica), cultivated in China from time immemorial. —
The whole atmosphere of this rose is that of an ancient ©
civilization. What tales it could tell us of Chinese —
gardens of possibly two and three thousand years ago! —
The Dutch East India Company introduced the rose to
Haarlem in 1781. In 1789 Sir Joseph Banks introduced it
into England, and it is recorded to have flowered for the
first time in Mr. Parson’s garden at Rickmansworth. The —
wild species (discovered by Dr. Henry, in 1885, near —
Ichang in Central China) have solitary flowers and usually —
red. :

Of the China Monthly roses the pink is the best rain
resister, for as a class their petals are so fragile that they
suffer badly in a wet season. The widely popular R.
chinensis var. semper florens, which is rarely without
flowers the year round, was introduced into England in
1789 by Gilbert Slater of Knots Green. R. chinensis var.
grandiflora, with very large pink and white flowers, was
126

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NS) The Old Roses @&

found growing in Canon Ellacombe’s garden at Bitton in
Gloucestershire. The most beautiful variety is the rich
red Cramoisie Supérieure, raised in 1832 by an amateur
living near Angers, and distributed by Vibert in 1835.
[his rose has transmitted its beautiful colour to many
ybrids. The ash-leaved variety (R. fraxinellae folia), with
fragrant white flowers, was introduced from France in
1816. Through the East India Company the China
] y Tose was sent to India, where it became known
as the Bengal rose. According to Rivers, the China
"Monthly rose and the Rose of the Four Seasons were the
“only roses grown in the Isle of Bourbon as hedges, and,
indeed, the only roses grown at all in the island in the
ighteenth century. He gives the following account of
the origin of the Bourbon rose: ‘ At the Isle of Bourbon
7 he inhabitants generally enclose their land with hedges
“Made of two rows of roses; one row of the common
Chir rose, the other of the Red Four Seasons.’ Monsieur
'e mM, a proprietor at St. Benoist in the Isle, in plant-
ng one of these hedges, found amongst his young plants
“one very different from the others in its shoots and foliage.
‘This induced him to plant it in his garden. It flowered
‘the following year, and, as he anticipated, proved to be of
“Quite a new race, and differing much from the above two
‘Toses, which, at the time, were the only sorts known on
the island. Monsieur Bréon arrived at Bourbon in 1817
“as botanical traveller for the Government of France and
‘Curator of the Botanical and Naturalization Garden
‘there. He propagated this rose very largely and sent
‘Plants and seeds of it in 1822 to Monsieur Jaques, gar-
dener to the Duke of Orleans, at the Chateau de Neuilly,
near Paris, who distributed them amongst the rose

127

XN) The Scented Garden &

cultivators of France. M. Bréon named it Rose de
V’Isle de Bourbon. Bréon was convinced that it was a
hybrid from one of the above roses, i.e. either the

Common China or the Red Four Seasons. Redouté ©
painted this rose from those growing in the Duke of ©
Orleans’ garden at Neuilly, in 1824. In the text Thory
says, ‘ This rose, according to His Highness the Duke of
Orleans, grows naturally in the Island of Bourbon. Seeds —
brought from there some years ago have reproduced it ©
in his garden at Neuilly, where our drawing for this work ©
was made. Its appearance is very beautiful. The abun-—
dance of its flowers, which are sometimes nearly single, ©
but more often semi-double, their beautiful colour and ©

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perfume, will no doubt make it much sought after for

outdoor gardens.’

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Of the hybrids reared later, Charles Desprez and Mme —

Desprez (both raised by Desprez of Guignes) were the
first. In 1845, Deluze of Lyons raised the beautiful —

5

Souvenir de Malmaison, which fortunately we still have.
Few, alas! remain of the true old Bourbon roses, but of
those a few at least should find a place in every rose-
garden, not only for their old-world beauty, but also for
their exquisite fragrance. However small a garden I had,
I should grow Souvenir de Malmaison and Zephyrine
Drouhin. Zephyrine Drouhin, with its lovely deepish —
pink petals, its vigorous growth and abundance of bloom,
its delicious perfume (it has the true old-rose perfume) —

isa rose for every garden. As a bush it is beautiful, but

against a wall as a pillar rose it is at its glorious best.

Grown against a house its masses of bloom give that
homely cottage look which we all love. If I had to live in”
a newly built house, I should smother at least one wall

128

MS) The Old Roses &

-witl Zephyrine Drouhin. Why is this glorious old rose
gerhaps it would be more correct to say ‘ oldish,’ for it
$ not introduced till 1868) not more grown in small
‘a ens? One sees it in nearly every large garden, but it
» one of the roses for the small garden. And what an
c ray of virtues this rose has! It is very vigorous, it
b s ms from June to October, its fragrance is delicious,
‘it is thornless, it will thrive on a chalk soil, and it is one
f the few roses which will grow near the smoky atmo-
aere of a large town. And if I could grow only one
her Bourbon rose, it would be the vivid Madame Isaac
. True, she is only at her best in autumn, but her
tance is supremely lovely. For it is as true now as
en Rivers wrote nearly a hundred years ago, that the
uurbon roses are roses for every garden, ‘ For the Queen
Flowers boasts no members of her court more beauti-
» their fragrance is delicate and pleasing, more par-
ularly in the autumn.’
e Fairy rose (R. Lawrenciana), a variant of the China
onthly, was named after Miss Lawrence, of rose-book
ne. Sweet introduced this rose from Mauritius in
fo, and named it after Miss Lawrence, who was
sn at the height of her fame. The origin of this rose
mains to this day unknown. It is a China rose, dwarfed
all its parts, but at what date some skilful Chinese
swer produced this little Fairy rose we do not know.
cultivated type of China Monthly crossed with
gallica gave us the Hybrid China Roses. The Hybrid
“ ma and the Hybrid Bourbon roses crossed with
. damascena gave us the Hybrid Perpetual. The first
l Hybrid Perpetuals were sent out by the French
seeder, M. Laffay. Between 1860 and 1900 the Hybrid

K 129

XY The Scented Garden @&

Perpetuals were at their zenith, but now few of them
are grown. Ulrich Brunner and Mrs. John Laing (intra
duced 1885), both of which rejoice in heavy soils, still
hold their own. Ulrich Brunner’s lovely cherry-red colour,
large perfect flowers, and great fragrance, combined with
being mildew proof, ensure continued popularity. 7
Hybrid Tea, Dame Edith Helen (introduced 1926), will
it is said, supplant Mrs. John Laing, for the former hasl
the true old-rose scent, her rich pink colour is very
beautiful, she is of vigorous growth, with dark gre t
leathery foliage, and free of mildew. But, personally, I
prefer Mrs. John Laing, for I love her globular shape,
whereas Dame Edith Helen has the high-pointed centre,
of which I am not an admirer. Dame Edith Helen is
sometimes described as being nearly the perfect rose.
Yet she does not look well blended with other roses.
Incidentally, how curious it is that few modern rosa
look well when associated with others, even of their own
kind, whereas a large bowl containing as many as half a
dozen of the old roses is a picture of satisfying, refreshing
beauty. In my room there is a great bowl nearly two fe
across of blush Gallicas, Red Damask, Cottage Maid, Ro
Mundi, Moss roses, the Carnation rose, Musk roses |
Oeillet Parfait, utterly happy in each other’s company,
and glowing with the soft, beautiful colours one never
sees in the modern roses. | i
The China tea-scented rose was first sent to chip
country late in the eighteenth century. R. gigantea is
said to be the original of the tea rose. This rose, with its
5-inch wide flowers and glorious scent, is a treasure which
presumably everyone would like to grow, but though
first discovered as long ago as 1882, it has never yet been

130

N) The Old Roses &

ered in this country. I quote the following descrip-
of this rose from The New Flora and Silvas

The solitary short pedunculate flowers, which are
rom five to six inches across, are golden colour in the bud
ge, creamy white when open, finally becoming pure
the deep orange anthers standing out conspicuous
nst the large imbricate-obovate petals, the flowers
ag deliciously scented like the Tea Rose, of which it is
ght to be the origin. The smooth, fleshy hips, or fruit,
h are as large as a small apple, are said to be eaten by
Nagas, and are sold in the bazaars in Manipur. The
ves of from five to seven leaflets, are a rich, brownish-
green tint when young, becoming pale shining green when
nature. On the Riviera it flowers very freely, and has
used with success for hybridizing ; also in Australia
is being used more and more as a parent, owing to its
ge, the progeny being found practically immune
9m mildew and die back.’ The most favoured of the old
roses was Fortune’s Yellow (or Beauty of Glazen-
90d), the buff yellow rose sent to this country by R.
tune in 1846. This rose is unfortunately tender in
country, and needs a wall even in favoured parts.
was Fortune also who found R. sinica anemone in the
sardens of Shanghai. Why this rose, which, as its name
ies, resembles an anemone, is not more commonly
own it is hard to understand ; for apart from its beauty
t is in full flower in April.
How swiftly the Hybrid Teas have become the favour-
roses, for in Dean Hole’s famous book they are not
2 mentioned. The first list of Hybrid Teas was
ed by Hugh Dickson of Belfast in 1884. The

1 The New Flora and Silva. July, 1929.
131

NX) The Scented Garden &

lovely Hybrid Tea, La France, raised by Guillot in 1867,
still happily survives. How beautiful one thought this —
rose when one was a child! Mr. Henry Bennet was the
first English breeder of Hybrid Teas, his most notable
success being Caroline Testout, ‘the slave of the rose
garden,’ during the latter part of the nineteenth century.
Caroline Testout has wellnigh disappeared now, but she ~
has famous descendants: Madame Abel Chatenay, j
General McArthur, Antoine Rivoire and Madame
Ravary being amongst the most notable. Why does one ‘
so seldom see now the splendid old Gloire de Dijon, ©
introduced in 1853, for this rose is at home under any
conditions, one of the earliest to bloom and the last to

give out, and has in abundant measure the true tea per ‘
fume. It was of this rose that Dean Hole said he would — 4
choose it if he could have only one rose for the rest of ‘
his life. Hybrid Teas have long since ceased to be crosses ~
between true Tea roses and Hybrid Perpetuals, for now
there is a bewildering infusion of Austrian Briars, Rugosas, —
Persian Yellow, Polyanthas, etc. It is a pity that Colonel -
Leclerc (sent out by Pernet Ducher in 1909) has gone out —
of commerce, for this cherry-red rose had a remarkable
fragrance. Of the Hybrid Teas, the three whose perfume — 4
I love most are Chateau de Clos Vougeot (of straggly —
growth in bush form, should be grown as a climber), —
Columbia, and General McArthur, the last-named being
by general consent one of the roses for every garden, for
it succeeds in almost every soil, and blooms continuously. | :
Ophelia, Etoile de Hollande and Shot Silk, especially the
last two, have also the true old rose scent. Of the newer
roses Lady Helen Maglona and Bedford Crimson —-
deliciously scented. Both are vigorous growers. ?

132

NS) The Old Roses &

The beautiful Macartney rose (R. Bracteata), intro-
uced from China by Sir George Staunton, who accom-
nied Lord Macartney’s embassy to China in 1792, has a
ost curiously unroselike scent. Those great star-like

n-eyed, white flowers, set in a wealth of shining green
have a smell suggestive of some pleasing but by

nh is a hybrid, is sweetly scented, but the peculiar
mation of the scent of the Macartney rose is entirely
The rugosa rose, which is a native of Japan,
orea and the extreme north-east of Asia, was intro-
iced into England in 1796. These roses are not notable
their fragrance but many of the hybrids are very
yeetly scented, notably the silvery rose-coloured Conrad
. Meyer, and best of all, Rose 4 parfum de l’Hay, a
ure indeed, for the scent of this rose is wellnigh
mparable. The double white-flowered Banksian rose
ch is exquisitely scented) was sent from China in
by William Kerr, and the yellow-flowered variety
sent in 1824. This rose likes a chalk soil and a warm
all. Everyone has remarked how wonderfully this rose
as bloomed this year (1930), for the continuous baking
‘of last summer ripened the wood as it is seldom
ned inthiscountry. William Paul mentions a Banksian
growing in the Jardin de la Marine at Toulon.
1842 the trunk was 2 feet 4 inches in circumference
its base. Its branches covered a wall 75 feet broad
15 to 18 feet high ; and were there greater space it
d be covered, for the tree is subjected to severe
| pruning every alternate year to keep it within bounds.

At the time that it is in full blossom it is calculated that
there cannot be less than from 50,000 to 60,000 flowers

133

NX) The Scented Garden G@ : i

on the tree.’ He mentions also a yellow Banksian rose —
growing at Goodrent, Reading, the seat of Sir Jasper
Nicholls, Bart. It produced one year ‘ about 2000 ,
trusses of flowers and there were from six to nine ex- a
panded roses on each truss.’ }
The double flowered white and pink multiflora or —
polyantha roses were introduced as cultivated plants —
from Chinese gardens more than a hundred years ago, —

climbing roses. The Lyons rose growers crossed the seed —
with various double roses, and produced a large number —
of new varieties, some tall-growing and some dwarf, the

Of the tall-growing varieties one of the most popular
was the Seven Sisters rose, which is still occasionally to be —
seen in old gardens. Loudon, in his Arboretum (1838),
describes a plant of the Seven Sisters rose which he saw —
at the Goldworth Nursery in 1826. ‘ It covered about
100 square feet and had more than 100 corymbs of bloom, “
with about 30 to §0 flower buds in each corymb, so that
the amount of flower buds was about 3000. The variety
of colour produced by the buds at first opening was not
less astonishing than their number. White, light blush,
deeper blush, light red, darker red, scarlet and purpl |
flowers, all appeared in the same corymb, and the pro-
duction of these seven colours at once is said to be the
reason why this plant is called the Seven Sisters rose.”

was introduced in 1875. ‘The origin of the Crimea
Rambler, which has been grown in China for centuries,
is doubtful. According to the late Mr. E. H. Wilson it
may be a hybrid with China Monthly parentage, a sport

134 j

MS) The Old Roses

ably from the common wild pink-flowered China
\bler. The Red Rambler was sent to this country in

Messrs. Turner of Slough bought the stock and gave
name Crimson Rambler. Few roses produce flowers
such profusion, for one plant may produce quite 6000 in
loom at the same time. R. microphylla, a native of Japan
| China, was introduced in 1824. This rose is known
n France as Rose Chataigne, because of its thorny fruit.
like the fruit of most roses it is sweetly scented.
_Wichuraiana, named after the German botanist,
Wichura, came to England by way of the U.S.A. It was
sent to Brussels in 1886 from Japan. An American named

erkins crossed this rose with the old Hybrid Perpetual,

me Gabriel Luizet, thereby producing the formerly
popular but now much maligned Dorothy Perkins.
|. Wichuraiana (the type) has the wild rose perfume,
t many of the hybrids are unfortunately scentless.
In 1838 Sir H. Willock, Envoy Extraordinary and
Minister Plenipotentiary at Teheran, brought from
tsia R. lutea. In 1900 M. Pernet Ducher gave us
Sole: il d’Or (a cross between the Persian yellow rose and

Antoine Ducher), by no means a notable rose, but inter-
ing as the forerunner of the Pernetian roses. Rayon
d’Or (also raised by M. Pernet Ducher in 1910) was the
t good modern yellow rose, and the parent of many of
¢ fine yellow roses now grown. The best of the Per-
hetian roses, however, is Juliet (1910), for she is a very
vigorous grower, and her fragrance is exquisite. Unfor-
tunately she inherits the tendency to black spot, character-
istic of the Persian yellow rose. One is always told that
in the city of Adelaide the Pernetian roses flourish
exceedingly, on account of the dry atmosphere.

135

SQ The Scented Garden Zw q

Of the history of the rose during the last century much 4
has been written. Much too of the rose in art and its use
as an emblem. The rose is indeed indissolubly linked with _
the history of the human race. Since 1461 it has been —
the emblem of this nation. In Henry VII’s chapel, in —
Westminster Abbey, wherever one looks there is the —
Tudor Rose ‘looking down from the balconies of
heaven, companying with angels and archangels, token
of perfect beauty.’ a

‘Dry roses put to the nose to smell do comfort the ~
brayne and the herte and quickeneth the spryte.’ To
those of us who love the old roses there is no fragrance _
to equal theirs. It is from their petals that the sweetest
potpourris are made. We cannot improve on the old ~
instructions for gathering and drying roses. ‘In summer- _
time when roses blowe gather them ere they be full —
spred or blowne out, and in drie weather pluck the ~
leaves.’ 4 i

They should be gathered before they are full-blown —
because full-blown flowers when dried retain neither x
their colour nor their perfume. They should be ©
gathered on a sunny day when the dew has dried off —
them and spread out on sieves, for this ensures quicker —
drying than laying the petals out on tables or trays. —
No bought potpourri is so pleasant as that made from
one’s own garden, for the petals of the flowers one has
gathered at home hold the sunshine and memories of —
summer days, and of past summers only the sunny days _
should be remembered. «

It was formerly the custom also to dry flowers in sand.
Sir Hugh Platt, in his Delights for Ladies (1594), says,

‘You must in rose-time make choice of such roses as are

136 :

Reis bad, noe tell blown whack you ume
cull and chuse from the rest, then take sand and

ae (so as none of them touch other). Set this
some warme, sunny place in a hot sunny day (and
in two hot sunny dayes they will be thorow

em your basons, windows, etc., all the winter

+

137

BERRNINAEE

CHAPTER VII

THE AROMATIC HERBS

eae garden by meanes of a path shall be devided ©
into two equall parts; the one shall contain the herbes —
and flowers used to make nosegaies and garlands of, as
March violets, gilloflowers, small paunces, daisies, mari-
golds, daffodils, Canterburie bells, anemones, mugwort, - a
lillies and such like, and it may be called the nosegaie
garden. The other part shall have all other sweet smelling
herbes, as sothern wood, wormewood, rosemarie, jesamin, —
balme, mints, penneroyall, hyssop, lavendar, basill, sage, —
rue, tansy, thyme, cammomill, mugwoort, nept, sweet _
balme, all-good, anis, horehound and others such like, and —
they may be called the garden for herbes of a good smell.’

The very word ‘ herb-garden ’ suggests old-world peace —
and fragrance. It conjures up a vision, as remote and yet —
as familiar as memory, of a secluded pleasaunce full of
sunlight and delicious scents and radiant with the colours”
and quiet charm of all the lovable old-fashioned plants”
one so rarely sees nowadays. From Saxon days until the
end of the eighteenth century the herb-garden reigned
supreme in England, and now that we are reviving so
much that is old and pleasant, perhaps we shall be wise -
enough to restore the herb-garden with its beautiful
colours and its fragrance to its former pride of place.
And what plants have such beautiful and such ‘ com-_
fortable’ names as the denizens of the herb-garden?
Comfrey, bergamot, melilot (how came so humble a

S) The Aromatic Herbs G&

herb by a name so lovely and so musical?), marjoram,
lovage, sweet Cicely, woodruff, mullein—those names
were not ‘ made.’ They grew. The herb-garden is never
‘more lovable than in the full blaze of sunlight on a sum-
‘mer day, for then it is full of bees and fairies. We live in
ch a hurrying material age that even in our gardens we
seem to have forgotten the elves and fairies who surely
have the first claim on them. Their inheritance has been
wrested from them, but create an old-world herb-
garden, fill it with thyme, foxgloves, rosemary, lavender,
marjoram, hyssop, bergamot, horehound and the like,
and they return as to a familiar haunt.
I know a herb-garden where the tiny paths are stone-
flagged (the stones came from a Cistercian monastery), and
between the stones grow varieties of wild thyme whose
‘purplish-mauve tints are beautiful against the weather-
“beaten stones. There is bergamot with its quaint, glorious
red flowers (I think it is the most beautiful red in the
arden), masses of it near bushes of horehound; beyond
the mellow tints of marjoram, catmint, sage and balm,
ending happily with the lovely blues of hyssop, borage,
accory and flax. There are spaces restful with the soft
es of lavender, not only the mauve but also the pearly
hite, which was Queen Henrietta Maria’s favourite,
d’s love, rue, chives, savory, tarragon, dill and lovage,
_ and in between bright splashes of colour—marigolds,
valerian, tansy and the like. Here are the stately elecam-
ig its beautiful golden flowers (the herb which
of Troy is said to have held in her hand when
carried off by Paris), and angelica (whose virtues are said
_to have been revealed by an angel). As tall as angelica
_ are the bushes of fennel with their curiously polished

139

NX) The Scented Garden &

stems and feathery tufts of leaves and reminding one of —
the monastic herb-gardens where this herb was grown in
abundance to eat with fish on fast days. In one corner is —
an elder tree, and one recalls that if one stands near _
Mother Elder at midnight on midsummer’s eve one sees _
the King of the Elves and all his train go by. The hedge —
enclosing this peaceful sanctuary is of rosemary, and at
the end of the broad centre-path is a sundial which looks —
as though it had not only lived with the same family for —
generations but as though it had also been loved by them ~
and shared their joys and sorrows. The kindly herbs have —
long since made it welcome and with them it seems to —
have some secret understanding. -

Lavender holds pride of place amongst sweet-smelling _
herbs, and what more pleasant than gathering armfuls —
of its scented blooms on a sunny day? The ies
lavenders are charming for edging, but they have not the ©
same sweet scent. The beautiful white lavender with i its z
pearl-like flowers is, however, just as strongly scented as
the mauve. It is rather delicate and one rarely sees a
large bush of it. It cannot endure exposure to cold | |
winds, but in these parts it survived the bitterly cold :
winter of 1928 when many ‘hardy’ plants suc- 4 4
cumbed. In olden days they made lavender-scented
sugar by pounding the lavender flowers with three times 7
their weight of sugar. The author of The Queen’s Closet

author gives a recipe for lavender wine made by putting © 4
two ounces of lavender flowers into a bottle of sack with
three ounces of sugar candy, ‘and shake it oft, then run
it through a jelly bag, and give it for a great cordiall after
140 i

S$) The Aromatic Herbs &

week’s standing.’ T love seeing clumps of the old red
bergamot growing near lavender. Bergamot (Monarda
didyma) is one of the most gorgeous of the aromatic
herbs, with its tufts of glorious red flowers rising tier
above tier, and crowning every branch. No variety is
juite so attractive as the old red, and a great bowl of
them with horehound or lavender is a lovely sight. The
narda family are one of the treasures we owe to the
New World, and one of the first from that source to be
‘introduced i into our gardens. ‘ Monarda,’ it is interesting
to remember, takes its name from Nicolas Monarda, the
teenth century physician of Seville, who wrote the
treatise on ‘ American’ plants, a book which raised
much interest that it was translated by no less a
anist than Charles de |’Escluse into Latin, and by less
inent authorities into Italian, Flemish, French and
slish. The English translation—TFoy full Newes out of
newe founde worlde wherein is declared the rare and
ar vertues of diuerse and sundrie Hearbes, 1577, went

dens, without thinking of the Spaniard after whom it
is named and whose book is so full of the pride of a
‘Spanish subject in the splendid overseas dominions of
his country, then the first empire in the World. It was
“not till long after the Spanish Armada, however, that
bergamot was first introduced into England, John
_Tradescant, the younger (son of John Tradescant,
_ gardener to Charles I), being the first to grow it. During
- the eighteenth century a herb tea from this plant was

141

XQ The Scented Garden &

commonly made in the American colonies, and hence the — y
name Oswego tea, from Oswego, in the State of New ©
York. Incidentally, the taste of this ‘ tea’ is as deliciowsil
as its fragrance. 4
Hyssop is one of the small shrubs but too-seldom seen.
Yet the blue-flowered variety has a most attractive old
fashioned look, and the leaves and flowers have a strong
aromatic scent. When kept well clipped, hyssop make
an excellent dwarf hedge, but it does well only on a warm —
light soil, for it is a native of the south of Europe. Ie
has been grown in Britain for centuries. Hyssop was
used both in cookery and medicine even in our granc¢ -
mothers’ days. The young tops and flowers were used to
flavour pottage, they were a common ingredient in
salads, and hyssop tea and syrup were accounted excelle te
cordials. An old receipt book recommends hyssop in
warm ale, taken fasting in the morning, ‘to cause an
excellent colour and complexion.’
Winter savory (Satureia montana) has been grown in
Britain for many centuries, the date of its intro :
duction being unknown. There are about fourteen specie of
of this highly aromatic herb, but only two are commonly —
grown in England—summer savory (S. hortensis), whic. |
is a hardy annual, and S. montana, a hardy sub-shrub. —
Virgil accounts them amongst the most fragrant of herbs, —
beloved by bees, and therefore to be set near their hives. —
In Shakespeare’s time it was a familiar herb in this —
cums ‘ Here’s flowers for you, ; La |
Hot Lavender, Mints, Savory, Marjoram.’ q

On a poor dry soil savory flourishes, but on a rich soil it
frequently perishes in a severe winter. Both the summer
142 ‘

S) The Aromatic Herbs &

and winter savorys have always been largely used for
flavouring and we might do worse than revive the
izabethan custom of using it when dried and rubbed
powder to add to grated bread-crumbs ‘ to breade their
sate, be it fish or flesh, to give it a quicker relish.’

Few of the aromatic herbs are more loved than
athernwood (Artemisia abrotanum), with its pretty old
mes, ‘ Lad’s Love,’ ‘Old Man,’ etc. It is a native
the Mediterranean, and does not flower often in
‘itain. It is generally supposed to have been introduced
to this country in the sixteenth century, but quite
ssibly long before. It is mentioned in the earliest her-
ls (the Grete Herball 1526, etc.), and on the Continent
it had evidently been in common use for centuries.
Walafred Strabo, the German monk who lived in the
ninth eentury, mentions it amongst the healing herbs he
gtew in his ‘ Little Garden,’ and of it he says that its
“hair-like leaves’ are good for fevers and wounds, and
at the plant has as many virtues as leaves. It was one
the earliest shrubs imported by the settlers in the New
orld, for it figures in the list of garden plants which the
tt New England colonists tried to grow. The list is
ithetic reading, for many of the plants, such as rose-
y, lavender and southernwood, survived the long sea
urney (it took 3 months in those days) but succumbed
the rigours of the New England winter. The book in
h this list figures—New England’s Rarities Discovered,
y Fobn Fosselyn Gent, 1672—is of peculiar interest, for
contains the first published lists of English garden
plants that would thrive in America, also of weeds such
dandelion, plantain, etc., unknown before in that
country. Of southernwood the writer sadly observes :

143

NX) The Scented Garden &

‘ Southernwood is no plant for this country.’ Southern- —
wood was valued not only for its pleasant invigorating —
scent and its medicinal qualities, but also as a dried herb
to strew in cupboards and drawers to keep away moths.
The clothes-moth dislikes the scent, and hence the old
French name for this herb, ‘ Garde-robe ’—for it literally 3
protected clothes. ‘Sir’ John Hill gives a recipe for
sleeplessness which sounds a most pleasing way of using —
southernwood: ‘Clip four ounces of the leaves fine
and beat them in a mortar with six ounces of loaf sugar
till the whole is like a paste. Three times a day take the
bignesse of a nutmeg of this. It is pleasant and one thing j
in it is particular, it is a composer and always disposes 4

:

%

E
a
4
a
q

q

persons to sleep.’ :
There are many Artemisias for the scented garden— ~
Artemisia abrotanum, the ‘ lad’s love’ of cottage gardens ; —
A. canescens, with lovely finely-cut silver foliage ; 4. are
montana, like silver filigree, but only faintly scented ;
A. pontica, very strongly scented; A. ludoviciana no
phaloides, charming on a rockery ; 4. Villarsi, like a tiny
grey cypress; 4. argentea, with silver-grey foliage and j
very fragrant; A. frigida, a Californian species; 4.
valesiaca, a small silver-leaved shrub, very strongly
scented ; 4. palmieri ; the stately A. lactiflora, a Chinese _
herbaceous variety with spiraea-like plumes of scented |
white flowers in August and September ; J. stelleriana, an
handsome trailing variety ; 4. procera grows quite 6 feet,
but it is not very attractive. Best of all is 4. tridentata, a
treasure we owe to the western United States. Indeed,
this curious looking species is one of the most fascinating —
of all the aromatic plants. It grows from 6 to 8 feet high,
but even a young plant arrests attention owing to its

144

The Aromatic Herbs &

queer wedge-shaped leaves, thickly crowded in clusters.
The scent of these leaves when crushed is more pleasing
than that of southernwood, for it is even more aromatic
d sweeter, and after rain it scents the air for yards
und. Its silvery sheen in spring is also most attractive.
‘must be wonderful to see this plant in masses in its
ative habitats in North-West America, for even a single
scimen gives one an impression of primeval arid
_ Two of the humblest members of the Artemisia family,
wormwood and mugwort, are amongst the bitterest of
‘bs, but their scent though bitter is pleasingly aromatic.
herbs have been used medicinally in England
for at least 2000 years and probably longer. The common
rmwood (4. absinthium), which is a native of the
reater part of Europe and these islands, is intensely
bitter, but Roman wormwood (A. pontica), which is the
most delicate of the wormwoods, is supposed to be the
st and is the sort still grown by country-folk. I know an
d farmer who ascribes his wonderful health to the fact
at every spring he takes a course of wormwood tea, but
should imagine it is more likely the result of a healthy
ve life! Wormwood was also used formerly to keep
oths out of clothes and rooms free from fleas. For
month of July we find in Tusser’s Five Hundred
ts (1577) :
_ * While Wormwood hath seed get a handful or twaine,
_ To save against March, to make flea to refraine ;
_ Where chamber is sweeped and Wormwood is strowne,
_ What savour is better (if physick be true)
For places infected than Wormwood and Rue?
It is a comfort for hart and the braine,
And therefore to have it, it is not in vaine.’

L 145

XY The Scented Garden “Z&

‘
Queen Henrietta Maria’s cook gives a recipe for worm- 4
wood wine, made by putting two pounds of dried worm- j
wood in two gallons of Rhenish wine, leaving it to ‘ digest 7
for three or four months, ‘ shaking the vessel often,’ and —
then, when settled, decanting the clear tincture. q

Mugwort (A. vulgaris) is one of our commonest weeds, | 5
and was highly valued by our Saxon ancestors. In a
Saxon herbal it is described as ‘ eldest of worts,’ and .
powerful protection against evil spirits. In the Grete
Herball (1526) we find, ‘ If this herbe be within a house —
there shall no wycked spyryte abyde.’ It was formerly

used not only medicinally but to flavour beer.

also cultivated in England in the sixteenth century, ee
how long before we do not know. It is a native of the —
ae en Bg but unlike southernwood it flowers — =

gin either for odie or for laying out the designs L
‘Knot’ garden. In Elizabethan and Stuart _times

these aromatic dwarf shrub mazes: ‘ And there be some
whiche set their Mazes with Lavender Cotton, Spike,
Marjerome and such lyke.’ During the latter years of the
seventeenth century, small gardens laid out in the fo r ;
of a sundial, the numerals being set out in small shrubs,
were a fashionable ‘ conceit.’ Lavender cotton would
certainly have been used for this purpose and possibly =f
‘living sundials,’ depicted in Loggan’s Oxonia Illustra a
146

: | S) The Aromatic Herbs &

4 and Cantabrigia Illustrata, were made of this shrub.
These sundials are shown in the gardens of New College,
Oxford, and Queen’s College and Pembroke College,
idge. We know from William Hughes’ Flower
2 (1671) that these ‘ living sundials ’ were much in
ur in the West Indies, where they were laid out with
e. S. incana nana, the very dwarf form, is a fine
tle plant for edging. S. viridis, which was not intro-
d till the eighteenth century, is also a native of the
‘south of Europe. It is not nearly so attractive as §.
_chamaecyparissus, being green, with longer and thinner
_ leaves, less dense in growth and with less fragrance. Also,
is not so hardy. S. pennata and S. rosmarinifolia are
both attractive.

_ The thymes are fascinating to collect and amongst the
no attractive are, I think, 7. erectus, the cypress
thyme, which looks like a little juniper, a tiny pillar of
ween for the greater part of the year, but wreathed in
sul mmer in a thick cloud of purplish aromatic flowers, and
{. nitidus, 2 compact fairy bush, like a miniature Irish
yew. In May the latter has a profusion of pinkish
wers. We have about 30 kinds altogether—the common
yme (7. vulgaris), which is an improved variety of the
iid thyme of the Mediterranean coast ; 7. aurea (golden
; I. azoricus (dwarf), with purple flowers ;
chamaedrys montana (pink flowers); TZ. carnosus
(erect variety, about 9 inches, with white flowers in
st and September) ; I. cttriodorus (lemon scented) ;
€. coccineus (magenta crimson flowers); TJ. c. lanu-
nosa (carpeting variety with downy foliage); TI. c. fol.
. var. Silver Queen ; I. c. aur. var. (golden variegated) ;
corsicus syn. Mentha requienii ; T. ericae folia (golden

147

SQ The Scented Garden &

foliage) ; I. herba barona (a Corsican variety, caraway —
scented) ; I. hyemalis, T. mecans (carpeter); T. ser-
pyllum and varieties; YT. odoratus (very fragrant); TZ.
pyrenaicus (lilac flowers); Y%. Marschallianus (narrow 3
foliage and pinkish flowers) ; I. villosus (purple crimson) ; —
T. balearicus (creamy mauve flowers); I. pulciflorus —
(very upright with cream-coloured flowers). Then there —
is I. membranaceus, which was shown by Mr. Ashton —
Lofthouse at one of the July shows. This delightful —
thyme, a hardy plant for the rock garden, was collected —
in Spain in 1924 and again in 1926, at an altitude of
6000 feet. The white flowers are long and tubular, and 4
are set in membraneous cream-coloured bracts. The
flowers smell strongly of sage and the leaves, when bruised,
have a rich aromatic scent. =

No thyme has the wonderful scent of the wild thyme
(I. serpyllum) which grows on our downlands, and whose ~
clean, delicious perfume has been beloved by fairies and —
bees from time immemorial. In the Gardener's Laby-
rinth (1577), we find that ‘the owners of hives have a_
perfite forsight and knowledge what the increase or
yeelde of honye will be everie yeare, by the plentiful
or small number of flowres growing and appearing on —
the thyme about the Summer solstice. For this increaseth _
and yeeldeth most friendly floures for the bees, which —
render a coloure and savoure to the Honey.’ ‘ Bee-
alluring thyme,’ as Spenser called it, in his Muzopotmos, a
was a favourite herb for paths in the days when they —
delighted in making sweet-scented walks. ‘ Those flowers
which perfume the air most delightfully, not passed by
as the rest, but being trodden upon and crushed, are thr ce, |
that is Burnet, Wild Thyme and Watermints ; therefore”
148 qa

2. SS See eee i ” iene
m, >
4 a

| NS) The Aromatic Herbs &

i;
"you are to set whole alleys of them, to have the pleasure
: when you walk or tread.’ Thyme i in old fiower language is
| the symbol of courage, and in Lancastrian days ladies
_ embroidered a bee hovering over a sprig of thyme on the
“scarves they gave their knights. In Elizabethan days
a -thymes were used in many ways. Parkinson tells us:
*We preserve them with all the care wee can in our
4 ee ncaa for the sweete and pleasant scents and varieties
. There is no herbe almost of more use
= as lacsiees both of high and low, rich and poore,
4 - both for inward and outward occasions ; outwardly for
bathings among other hot herbes, and among other sweete
herbes for strewings ; inwardly in most sort of broths with
Rosemary, as also with other farsing herbes, and to make
_ sawce for divers sorts both fish and flesh. . . . It is held
by divers to bee a speedy remedy against che sting of a
Bee, being bruised and layd thereon.’ And one recalls
that quaint passage in Bullein’s Bulwarke of Defence,
which Bulwarke is kepte with Hillarius the Gardiner (1562),
‘There be no flowers growing in fields or ae better
Ubeloved of Bees than the flowers of Thyme. . . . And
| _ thus I do conclude of Time, desiring God dats we may
_ spende the tyme well to his glory, and profite of our
bour: for tyme cannot be called againe, but by
_hitle and litle slippes away ; they which godly observe the
: tyme, in tyme to come shall receive the fruictes of theyr
“owne labours, wyth happy lives, quiet mindes, and blessed
“endes : whereas the shamefull abuses of time, and mis-
_ users of themselves, although evyll spent tyme seeme well
unto them, yet theyr lives be wicked, their labor fruict-
esse, and their end horrible ; as once shall ss acuaaie when
exh doeth come, whych is sheitiad of every tyme.’

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NX) The Scented Garden &

And the prettiest recipe in the English language is, . 4
think, one in which thyme, picked ‘ from the side of a
fairy throne,’ is the chief ingredient. ‘’To enable one to :
see the fairies. A pint of sallet oyle and put it into a vial
glasse: and first wash it with rose-water and marigolde ~
water; the flowers to be gathered towards the east.
Wash it till the oyle becomes white, then put into the —
glasse, and then put thereto the budds of hollyhocke, the —
flowers of marygolde, the flowers or toppes of wilde '
thyme, the budds of young hazel, and the thyme must ~
be gathered near the side of a hill where fairies used to ’
be; and take the grasse of a fairy throne, then all these —
‘at into the oyle in the glasse and sette it to vane three 4
dayes in the sun, and then keep it for thy use.’ H

Rue (Ruta graveolens) i is at last coming back into favour. :
On a chalk soil it is one of the most pleasing of the small
shrubs, especially the variegated kind, but it is invariably —
poor where chalk or lime is lacking. The tiny R.
padavina, which grows only 6 inches high, is charming for ¢
the rock garden. The glaucous green leaves of R.
graveolens are attractive at all times, and especially when
set off by the corymbs of little yellow flowers. It flowers —
from July onwards. The variegated kind is especially
attractive in early summer. Rue is one of those plants |
which give one an impression of age and mystery, and its |
scent is unlike any other leaf-scent. From time immemor-_
ial it has been used in medicine, and was probably intro-
duced into this country in Roman days if not before.
It is frequently mentioned by Shakespeare, and both
Ophelia and sey gardener in King Richard II speak of it : .
‘herb of grace.’ According to some authorities it derivec
this name from the fact that the holy water was sprinkled

150

S) The Aromatic Herbs &

with it, but this is doubtful. Rue has always been famed
for its property of warding off infection, and even as late
as the nineteenth century sprigs of rue were placed before
the Judges at Assizes to counteract possible infection
from the prisoners. It is still used by country folk to
counteract the poison of bee and wasp stings. It was also
‘used in spells to ward off evil spirits and as an amulet
against the evil eye. From the earliest times it was re-
garded as of sovereign efficacy to preserve eyesight and to
strengthen it when vision was becoming dim. It was with
“euphrasy and rue’ that the angel cleared Adam’s eyes
in Paradise Lost. Rue is one of the few ‘ herbs’ which
figure in heraldry. Frederick Barbarossa in 1181 gave the
first Duke of Saxony the right to bear a chaplet of rue on
his arms, and six hundred years later the first King of
Saxony created the Order of the Crown of Rue. This

of Wales, in 1902.
_ The various aromatic sages make a delightful group in
the scented garden, and some of them, particularly
ia sclarea (the old ‘ Clary ’), with its huge leaves and

enough for the choicest herbaceous border. It
ins in full beauty till cut down by the first frosts.
Pi for indoor decoration it fades almost at once, but
Ihave found that if one hammers the stalks (literally
with a hammer, just as one does Christmas roses) they

will usually last well, especially if one picks the young
ches. A few days ago I filled a huge bowl with
| and the giant catmint, which grows to nearly the
same height (incidentally, why is this lovely catmint so

He

_ seldom grown?), and foxgloves, and the clary is still
a 151

NX) The Scented Garden &

perfectly fresh. Another method is to dip the ends of
the stalks in boiling water for about ten seconds. (Thisis —
the method used to make Oriental poppies, etc., last when —
exhibited at shows.) S. virgata nemorosa is an invaluable —
member of the sage family. S$. Grabami is charming, and —
should certainly find a place in the scented garden, not _
only for the beauty of its bright red flowers and pale green ©
leaves, but also for its delicious perfume. It is rather —
tender and likes the protection of a wall. It flowers from
July to the end of October.

The humble member of the Salvia family, the common —
sage (Salvia officinalis), should find a place in the scented —
garden, especially the red-leaved variety, which looks so _
charming when its lavender-coloured heads of flowers are —
in full bloom. Sage is very variable in cultivation, and
one of the most attractive ‘sports’ is the variegated —
red-leaved variety, which has large cream-ccloured —
blotches. These varieties always have a tendency to
revert to type, and cuttings should be taken from the —
branches showing most variegation. The red-leaved — 7
variety seems a little less hardy than the green, and never P|
flowers unless in a very dry, sunny place. Red sage was ~
apparently more highly esteemed in olden times than the ~
green sage. For instance, in the Receipt Book of Fosepbe a
Cooper (Joseph Cooper was cook to Charles I) it appears :
that he preferred to use red sage for the royal table. He
gives a recipe for sage cream made by pounding red sage- 3
leaves in a mortar, and then mixing them with a quart of _
cream, a quarter of a pint of canary, a quarter of a pint _
of rose-water and half a pound of sugar. Sage was very _
highly esteemed for its medicinal properties, and, indeed,
the plant derives its name from salveo, I heal. John

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| Brelyn i in his Acetaria wrote of it, ‘Tis a plant indeed
with so many and wonderful properties that the assiduous
use of it is said to render men immortal.’ And one
tecalls the old English proverb, ‘ He who would live for
aye must eat sage in May.’ ‘Sir’ John Hill, who had a
_ famous garden in Bayswater during the latter half of the
_ eighteenth century, tells us in his Vertues of British
_ Herbs, that the chief goodness of sage was to be found in
the sage flowers when they begin to open. ‘ Just when
the flowers of sage begin to open there is in their cups a
fragrant resin, highly flavoured, balmy, delicate, and to
the taste one of the most delicious cardials that can be
thought, warm and aromatic. . . . Sage properly pre-
pared will retard that rapid progress of decay that
treac upon our heels so fast in the latter years of life,
will preserve the faculties and memory, more valuable to
the rational mind than life itself without them ; and will
= that faintness, strengthen that weakness, and
event absolutely that sad depression of spirits, which age
en feels and always fears, which will long prevent the
hi from trembling, and the eyes from dimness and
make the lamp of life, so long as nature lets it burn,
burn brightly.’
_ Sage tea, made either by pouring a pint of boiling
later on to two large handfuls of the leaves or by
putting the leaves into the same quantity of cold water,
and bringing them to the boil, is an excellent tonic,
and it was also used formerly as a gargle for sore throats.
“In the old cookery and still-room books one also finds
“More elaborate recipes for ‘sage water’ (made with
_ balm, lemon, etc.), cheeses were flavoured with this herb,
“and sage wine was very commonly made in the eighteenth

$3

sie

SQ The Scented Garden B

and nineteenth centuries. Gerard mentions ‘sage ale.’
‘No man need to doubt of the wholesomeness of Sage
Ale, being brewed as it should be with Sage, Betony,
Scabious, Spikenard, Squinnette and Fennell Seed.’ An —
old lady told me that in her youth saucers of sage leaves
were invariably handed with the glasses of medicinal —
waters at Tunbridge Wells. They were used to rub one’s -
teeth after drinking the water, as they removed the iron
stains. Another old lady told me that when she was a_
child, their old nurse invariably insisted on her charges —
rubbing their teeth with sage leaves after cleaning them &
with tooth powder. When they protested against this —
additional cleaning, she would say, ‘ The tooth-pawdlll
is to clean your teeth and the sage leaves are to make —
them beautiful.’ g

Three old-fashioned herbs now rarely seen are lovage,
sweet Cicely and costmary. I do not know any catalogues —
in which they are offered for sale. Lovage (Ligusticum
scoticum) is said to have been introduced by the Romans, ~
but formerly it grew wild near the coast of Scotland and —
Northumberland. It is a handsome plant, and the scent
of the big succulent leaves is rather suggestive of parsley, —
only sweeter. Hence, probably, the old Scotch name, —
‘Sea parsley.” In the Shetland Islands it was called _
Sianas. In olden days it was one of the herbs used for —
scenting baths. Thomas Hyll, in The Gardeners’ Laby-
rinth (1577), tells us ‘ This herbe for hys ewerd savoure —
is used in bathe.’ Another old writer tells us, ‘it joyeth h
to growe by wayes and under the eaves of a house,
prospers in shadowy places and loves running water.
Sweet Cicely (Myrrhis odorata) is another rare nativ
plant which both for the beauty of its fern-like leaves and

154

AS r

S) The Aromatic Herbs &

- its sweet scent is a treasure in the herb-garden. Old
names for it were Sweet Bracken and Sweet Fern.
Its big fleshy root is very sweet and aromatic, and the
E bright green aromatic leaves are still used in salads in
j Italy. Bee-hives were formerly smeared with it, balm
q being also commonly used for this purpose, for it was
eeered that the scent of both these herbs was par-
| ticularly pleasing to bees. Costmary, or Maudeline
_ (Balsamita vulgaris), is, 1 think, the only plant grown
in our gardens called after Mary Magdalene. Gerard
a bade ‘ The whole plant is of a pleasant smell, savour or
- taste’ ; and Parkinson says it was much used ‘ with other
_ sweet herbes to make sweete washing water: the flowers
also are tyed up with small bundels of Lavender toppes,
: these being put in the middle of them, to lye upon the
e Eroppes of beds, presses, etc., for the sweete scent and
_ savour it casteth.’
_ Where indeed shall we find scents to equal those in the
herb-garden? What bought perfumes can rival those of
lavender, lad’s love, rosemary, marjoram, thyme, lovage,
sweet Cicely, bergamot and balm? They are so full of
‘sunshine and sweetness that it seems there can be no tonic
- Tike them. Small wonder that in former days herbs were
_ so largely used to ward off black magic, and did we but
know how to use them aright, who shall say they would
not be as powerful to-day to dispel gloom and depression ?
_ Anyone who is familiar with the fascinating old herbals
_ knows how full they are of recipes, for potions coneOrey
_ from herbs to cure melancholy and ‘ to make one merry.’
_ We may laugh at these quaint recipes but is not this mere
ignorance on our part? We have neither the under-
_ standing hearts nor the wit to realize all the knowledge

155

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NX) The Scented Garden &

handed down through the ages that lies behind these
charmingly worded directions. I think what is most
lovable in these old books is the spirit of reverence whi 7
pervades them. ‘The principal delight is in the minde
singularly enriched with the knowledge of these visible et
things, setting forth to us the invisible wisdome and
admirable workmanship of almightie God.’ Lawson, th .
author of those two fascinating books, 4 New Orchard
and Garden (the first book written for North Country —
gardeners), and The Countrie Housewife’s Garden (the
first book written for women gardeners), was a gardene
for forty-eight years before he wrote, and then, as h
tells us, he only ventured to write ‘lest I should hic
the least talent given me of my Lord and Master i
Heaven.’ 7
I am writing this in a room filled with old books
library in which I am in the atmosphere of the fifteen
century. Through the mullioned windows I see
Macartney rose nearly 20 feet high covering part o
wall with its polished leaves and exquisitely scented white zt
flowers. Beyond i is the Anemone rose (R. sinica anemone),
which flowers in April. Near by are great bushes 0!
rosemary and through the windows comes the scent 0:
jasmine, both the white and the old-fashioned ye
(R. revolutum) and sweet-briar. The walls of this libr.
are lined and the cupboards filled with the most remarl
able collection I know of herbals and old gardening bool 0]
As a private collection it is probably unique and z
adequate description of it would filla large volume. If one .]
were asked to name the most remarkable treasures —
this room I think one would say the Herbal of avail i
Barbarus (very few known copies), Le Grand Herb ier, q
156 “|

aes

ae Amer |
€
re
|

S) The Aromatic Herbs &

| Ortus Sanitatis (1515) and several later editions; The
Grete Herball (1526), the first and second edie of
Fuchs (1542 and 1543), Gerard’s Catalogue (very few
known copies), The Wilton Garden, by Isaac de Caus
(only two known copies), Walafred Strabo (first and
‘second edition, Vienna 1510 and Nuremburg 1512),
_ Bartholomaeus Anglicus (1483), Pliny’s Historia Naturalis
C2480), the first editions of both Colonna’s books and
aps original drawings by Ehret.

Le Grand Herbier is amongst the rarest of herbals and
“enn recent years very few copies have come into the
Bieter. It is far rarer than the earlier Ortus Sanitatis.
The English translation, The Grete Herball, printed by
‘Peter Treveris, was the earliest English-printed herbal,
although no copies of the first two editions (1516 and
4 $25), mentioned by Ames and Hazlitt, are now to be

found i in any of the chief British libraries. The printer’s
7 “device at the end of the English translation is fascinating.
The woodcut represents a man and a woman on either
‘side of a tree from which hangs a shield with Peter
freveris’ initials. It is generally supposed that Peter
[reveris was a member of the Cornish family of
frefiry, sometimes spelt Treveris. A Sir John Treffry
who fought at Poitiers took as supporters to his arms
4 wild man and woman, and his descendant perpetuated
the “memory of his ancestor by adopting the sign for his
device.

s Of the earliest German herbals this library contains
Brunfels’ Herbarum vivae eicones (1532), notable for its
beautiful illustrations, Brunfels being the first to use
‘aturalistic drawings ; the first edition of Hieronymus
' Bock’s Kreuterbuch (1539), also the 1546 edition ; the first

| 157

ae

XN) The Scented Garden & . i
ent

and second edition (1542 and 1543) of Fuchs’ magnific
books, the finest in many respects of all the early herbals
The beautiful woodcut illustrations were widely used—
by William Turner, ‘ the Father of English botany,’ by
Lyte in his translation of Dodoens, by Bock (in the 1546
edition of his book), by Dodoens in his Kruydeboeck (1554),
by Bauhin in his Historia plantarum universalis (1651),
and some of the figures by Egenolph in his Herbarum
Imagines vivoe (1535), d’Aléchamps and others. Then
here are the splendid Low Country herbals, notably those
printed by Plantin. Even after seventeen years of work at
early garden literature I still cannot open a book with t
impressive inscription ‘ Antverpiae—Ex officina Christe a
phori Plantini,’ without a thrill. The Plantin Museum
is unique and presumably few who go to Antwerp fail oO |
make a pilgrimage there. It is interesting to remember ~
that this great printer only took up the work which made ~
him world famous owing to an accident to his arm, which —
ruined his career as a bookbinder. (On a carnival night h
was, by mistake, run through the arm by a party
masqued revellers.) In this library there are a large ;
number of the books published by Plantin—amongst _
them Dodoen’s Stirpium historiae (1583), Florum 7 |
Coronarium (1569), Historia Frumentorum (1569), Clusius’
Rariorum aliquot stirpium, de ’Obel’s Plantarum seu stir-
pium icones and the Flemish translation (dedicated t
William of Orange and the Burgomasters of Anewergil
The treasures from the early Italian presses incluc e j
Acosta (Venice 1585), Prosper Alpini De Balsamo Dialogs
(Venice 1591), and De Plantes exoticts, Anguilla’
Semplict (Venice 1561), Marco Bussato’s Giardina d’ Agri
coltura (Venice 1599) and the 1612 edition; Colonaail -
158

ety ce) ee heal
ein

toe fee le! a aad
Boch cre
4 ji
q
-.

XQ The Aromatic Herbs &

| ewo books, Castor Durante’s Herbario Novo (Venice 1602)
and Ii Tesoro della Sanita (Venice 1593). The collection of
ald English gardening books and herbals is very fine,
-tanging from the earliest printed in the English language.
“Thomas Hyll’s Profitable arte of gardening (1577) is in the
origi binding. And the copy of Sir Hugh Platt’s

glish books of garden interest, has the bookplate of
ing — I. Here too are the most notable of the old
‘tose books, now almost unobtainable.
_ I love the details in these old books—the quaint and
; jometimes very beautiful initial letters, the printers’
devices, the epistles dedicatory and the occasional in-
‘scriptions both on the title page and at the end of the
k. Even an insignificant little book of Approved
ipts delights one, for the title page shows that
t was printed on old London Bridge, at the ‘ Three

his inscription, ‘God save the King and likewise our
ing and gratious Queen Katherine, his Majesties
R Consort.’ In one’s imagination one sees old
‘London Bridge with its street of gabled houses, the
ing crowds, and at the sign of the ‘ Three Bibles’ a
being loaded with the little calf-bound volumes of
he newly printed Approved Receipts, to be distributed
‘to the booksellers’ shops in the City. One of the most
ing epistles dedicatory is to be found in 4 greene
2% orest (1567). It concludes thus—‘ And thus I make an
nd: desiring God to blesse you in all his giftes, both
gh e and bodilye : and to continue you in long life and
true Honour, to his glory: the helpe and assistance of
Others : and your owne, and endlesse comfort. Amen.’

159

SQ The Semmes: nie |

The Epistle dedicatory I like most I have ont
beginning of this book—a wish for the friend
the book is inscribed. As brief as it is beautiful
inscription at the end of The vertuose boke of Disi

of the waters of all maner of Herbes (1527): ue

‘ Goddes grace shall eber enue.”

160

CHAPTER VII

THE AFTERNOON OF THE YEAR

HE rose, though a queen, is a friendly queen; but
about her rival, the lily, there is always an atmosphere of
tion. Lilies do not reign like the roses, they live
apart. There is some indefinable enchantment which
‘puts the whole lily tribe in an altitude so far above other
: that they are more than regal. How conscious
one was in childhood of this strange sweet aloofness of
the lilies ! One could pick a basketful of roses, but I do
‘not think any child would voluntarily pick lilies. It
3 seem like sacrilege.
i The rose sleeps in her beauty, but the lily seems un-
“aware of her own exceeding loveliness. The rose is never
0 glorious as in cultivation and fares sumptuously, with
every care lavished on her, but, given rich food instead of
the sharp drainage and leaf mould to which she is accus-
, the lily withdraws her gracious presence. The
Pp ‘of the lily is not only in her outward form, but it
‘Ws characteristic of the food she requires. No members
‘of the lily family tolerate manure, artificial or otherwise.
‘The lily is at her fairest in the waste places of the earth,
Where human eyes rarely see her in her beauty. Think of
‘the splendour of Lilium regale in her native haunts where
discoverer, the late Mr. E. H. Wilson, found her, in
that little-known, wild territory which separates China
proper from mysterious Thibet. In narrow valleys
bordering on the roof of the world, in a region dominated
by lofty peaks crowned with eternal snows, subjected to
M 161

NX) The Scented Garden &

intense cold in winter and terrific heat in summer, in —
solitudes where only a few intrepid explorers and wild
tribesmen venture, the regal lily reigns. Both in summer —
and winter these regions are swept by storms of awe- —
inspiring violence, yet in June the precipitous, arid
mountain-sides blossom with countless thousands of these
glorious lilies filling the air with their wondrous perfume.
And from her mountainous fastnesses this radiant queen -
has been transported to our gardens. When one looks at
her with the rich wine-colour shining through the snow- —
white inner surface of her petals and her golden anthers —
in this exquisite setting, and bearing sometimes as many
as fifteen flowers on each slender stalk, it seems as though —
one so gorgeously apparelled must live delicately in King
courts, yet her dwelling is amidst the bleakest solitudes
this planet. Still stranger is it that this lily ripens seed
freely in this country, the seeds germinate in a few we
and the plants flower after their second year.

We have not only caught and tamed the rose
changed her character, but like the human race she differs
through the centuries. The roses depicted in the old”
missals and books of hours in the pictures by the great
masters and the stained glass windows in our Cathedrals
resemble the roses of to-day as little as the mediaeva.
mystic’s outlook on life resembles that of the modert
scientist. But the lily remains unchanged, and hybridists,
hybridize they never so wisely, have (mercifully) sue |
ceeded in doing virtually nothing. The Nankeen hil
(L. testaceum) is supposed to be a hybrid of L. candidui
and L. chalcedonicum, although this is not certain, and f
is generally regarded as the best hybrid in cultivation
But hybrid lilies are few and usually poor. ‘To quote

162

af

S) The Afternoon of the Year @&

ie Grove: ‘It is not perhaps so generally known as it
might be, that no hybrid Lily seems definitely fixed, not
even Lilium testaceum—by far the oldest hybrid known.
None of those which have come into the writer’s hands
can be trusted to breed true from seed and all must be
raised by offsets, scale bulbs or stem cuttings.”

On the lilies cultivation produces but little effect.
‘The Madonna lily which our Anglo-Saxon ancestors
knew and loved is the same to-day, unchanged through
‘centuries. What lily is so fair as the beloved erties
lily, with her ‘ holy garments fit for beauty and for use ”
ike Aaron’s robe? Never lovelier than in cottage gardens,
‘yet what can compare with ‘the plant and flower of
t,’ as Ben Jonson called her, or to what can she be
Tikened? Upborne on a slender stem, arrayed in lustrous
‘sheen whiter than snow, and with only her delicate
Brange-golden stamens for a crown, what other flower
“Offers so rare a vision of royal glory and even more royal
humility? And her scent, though of surpassing sweetness,
‘is like the radiance of the flower, elusive and not of this
world. The scent of roses is the scent of summer in all
‘its beauty, but the scent of the Madonna lily is the scent
of ages yet to come and of beauties and splendours yet
‘unrevealed. From those glorious trumpets float melodies
at one with the music of the spheres, and which must
surely have ascended in unison with the morning stars
when they sang together. Although the Madonna lily
lives apart and on a wholly different plane from the other
denizens of the garden, yet the characteristic we love more
than her beauty, her purity and aloofness is the most
royal of all her attributes—her humility. Unconscious

1 Gardeners’ Chronicle, October 22, 1927.

NY The Scented Garden &

of her own serene loveliness and ‘ apartness’ she isl
at home with the lowliest, both human beings and
flowers. This attribute the two sovereigns of the flower
world have in common. One has only to look at the lilies
and the roses to know that between these queens and the
humblest inhabitants of the garden there is a bond of
mutual love and understanding. Whereas some flowers .
begonias for instance—look as though they had neve T
even heard of daisies! The rose is intolerant of other
flowers being too near her, but the lily welcomes the ;
kindly ministrations of plants which afford shade to her :
roots. The rose reigns, but the presence of the lily is : 4
benediction. The rose speaks of the beauty of this earth
but the lily dreams of a new heaven and a new earth. —

Small wonder that our mediaeval ancestors with thei
deep love and understanding of flowers placed th MY
Madonna lily as a symbol of their lives in the hands of
the saints. Above all the lily is the flower of the Annu:
ciation. In the earliest representations of the Annu:
ciation the Angel Gabriel holds a herald’s wand, ~
later Byzantine art the wand terminates in a fleur-de
a symbol of royalty since the days of ancient Assyri:
But by the great masters the Angel Gabriel is almost
invariably represented carrying a lily. The lily has alway:
been the symbol of purity. One recalls Chaucer’s deci a-
tion of Saint Cecilia’s name—‘* Heaven’s lily.’ q

‘ First wol I you the name of Sainte Cecilie
Expoune as men may in hire storie see :
It is to sayn in English, Heven’s lilie,
For pure chasteness of virginitee,
Or for the whitenesse had of honestie,
And grene of conscience, and of good fame
The swote savour, lilie was her name.’

164

S$) The Afternoon of the Year &
Saint Catherine is almost invariably represented with

Pe
a lily, and the lily is also the symbol of the austere St.
Dominic. One recalls also the words of the ninth century

-monk and garden-lover, Walafred Strabo.

© Who can describe the exceeding whiteness of the lily?
Th Tose, it should be crowned with pearls of Arabis and
Lydian gold. Better and sweeter are these flowers than
all other plants and rightly called the flower of flowers.
3 “Yes, roses and lilies, the one for virginity with no
Biordid toil, no warmth of love, but the glow of their own
3] scent, which spreads further than the rival roses.
. Therefore roses and lilies for our church, one for
SS aaatyse blood, the other for the symbol in his hand.

Pluck them, O maiden, roses for war and lilies for peace,

? For all we know, it may have been before even
he Roman occupation. Druid colleges in these islands
so famous that youths were sent to them from all
parts of the Continent, and many plants which we ascribe

© Roman days may well have been introduced long
efore. The Madonna lily is a native of Southern
wurope, Palestine, Turkey, and the Caucasus. Our
Anglo-Saxon ancestors loved it for its beauty, and valued
it for its wound-healing qualities. In an eleventh-
century Saxon herbal there is a drawing of the whole
Plant with the stamens standing out beyond the petals
‘sojthat they look like rays of light emanating from the
flowers and as it were crowning them. In a miniature in

‘the Benedictional of Saint Ethelwold of Winchester
165

SQ The Scented Garden &

(tenth century) the Saxon queen Ethelreda, the foundress
of Ely Cathedral, is depicted holding in one hand
book of the Gospels, and in the other a Madonna ee g
Throughout mediaeval days the Madonna lily was ‘ the —
lily.” One of the most beautiful word-pictures of he
Mador na lily is that given by Bartholomaeus Anglicus,
the great thirteenth-century scholar, in his De Proprietati-
bus Rerum. Of the lily he writes: ‘The lily is an her J
with a white flower: and though the leaves of the
floure be white yet within shineth the likenesse of gold. —
The Lily is next to the Rose in worthiness and nobleness. _
Nothing is more gracious than the Lily in fairness of _
colour, in sweetnesse of smell, and in effect of workng
and vertue.’ ‘Though the leaves of the floure be white ~
yet within shineth the likenessse of gold ’—one feels that _
this description could have been written only by a child —
or a great scholar, for it describes not only the lily bu
the atmosphere of the lily with inimitable simplicity. B 1
tholomaeus Anglicus, who ranks with Roger Bacon anc
Thomas Aquinas, was one of the greatest theologians o
the thirteenth century and his book was the source of ©
common information on Natural History throughout the _
Middle Ages. We do not know whether he was a gardener, _
but his writings about flowers and fruits and woodlands —
give the impression that he possessed a garden and worked
in it. His descriptions do not savour of a study, for th .
is fresh air and the beauty of the living flowers in them. —
I love also the description in Lyte’s Herbal (1578) of t
Madonna lily and especially of the stamens. ‘ The whi t
Lilly, his leaves be long and broad, and somewhat thick |
or fat, amongst the which springeth up a straight st en j
or stalke of three foot long or more, set and garnished

166

een
a
Sins

S) The Afternoon of the Year &

| with leaves from the root to the top, which by little and
little as they grow up towards the top, do waxe smaller
and smaller. In the top of the said garnished stem grow
the pleasant, beautiful, white and sweet smelling Lillies
divided into six small, long and narrow leaves, which have
in the outside of every leafe a certaine strake or rib, but
: within they are altogether of an excellent showing and
' pure white colour, bending somewhat backwards at the
top: in the middle amongst these leaves, there hang up
- six very small stems, six small yellow points, or little
_ markes, as it were tongues: in the middle amongst these
"also, there groweth another long upright and triangled
E stem, thicker than the rest, and like to the clapper of a
"bell?

There is a considerable amount of truth in the state-
ment that Madonna lilies flourish best in cottage gardens.
For cottagers plant them amongst other flowers (thereby
giving them shade at their roots) and in small gardens
they are usually protected from the cutting winds which
they abhor. Lastly, but very far from least, they are left
undisturbed for years. These lilies never seem to flower
so well as when their bulbs have worked themselves half
out of the soil. Madonna lilies, so far from disliking lime,
are lime lovers. On sandy soils, which otherwise they like,
these lilies do very poorly indeed until they are given
lime. At Kew it was found that they usually died out
after two years, and then they were planted in ground
which had been given a good dressing of lime. This has
kept them in perfect health and every November they
ate given basic slag (6 ozs. to the’square yard).

_ Our florists call Lilium auratum ‘ the golden-rayed lily
of japan,’ and it is frequently described as the most
3 167

;
2
x

XN) The Scented Garden &

beautiful of lilies, but the Japanese themselves, so far —
from appreciating its beauty, eat the bulbs as placidly
we eat potatoes. It is strange that to such a flower-lovi
nation lilies make little or no appeal. Plum and cherry
blossom, the wistaria, and the chrysanthemum are to the - 3
Japanese the most lovely of flowers, but both in their
art and in their literature the lily is conspicuous by its
absence. L. auratum is the commonest wild lily in Japan .
and grows abundantly, notably on the slopes of Fuji, 7
and on the volcanic deposits of the province of Idzu. The ©
Western demand has created the industry of farmi
these bulbs, and on rich moist land they quickly atte
the large size demanded by the trade and incidentally
makes the bulbs fall a prey to disease. Hence the difficulty
of getting healthy bulbs of this beautiful lily, which when
first introduced was easily grown. Lily experts a
notoriously shy of laying down any hard and fast
on the subject of lily culture, but they do not cease to
emphasize that the craze for large bulbs is death to the —
lily. For instance, extra large bulbs of the magnificent
Himalayan lily L. giganteum make wonderful growth the
first year, but not enough roots to sustain the towering
twelve feet of stature which they should attain ; unless
given exceptional conditions they usually fail miserably.
Yet these superb lilies are not difficult to grow if moderate -
sized bulbs are planted in half-shade and given the w
drained, extensive root-run in leaf mould which n
require. L. giganteum dies after flowering, but it usuz
produces a few small bulbs round the parent bulb, and
these can be grown on. q
Second only to the rose for beauty of scent is the car |
nation, and, above all, the old clove carnation, the ‘ clove”

168

PPR ee ee a Se

é
| SQ The Afternoon of the Year &

gilly flower,’ beloved in Chaucer’s day. In the six-
teenth and seventeenth centuries carnations vied with
Toses. wane, 3 in his Bulwarke of Defence (1 562), calls the
ower ‘a domesticall flower,’ which is, I think, not
a delightful phrase but an apt description, for, like
» carnations are homely flowers. ‘ They are no less
fitable then pleasante,’ says Bullein, ‘ they do not only
e the bodies of men, but also doth kepe the minde
and spirituall partes, from terable and fearefull dreames,
= their heavenly savour, and moste sweete pleasant
or . . . there is no Apothicarie can by any naturall
Arte, make any confection so pleasant as this, which
nature hath wrought most wonderous in pleasying of
the sences, both of seeing and smellyng.’
4 Gerard expresses astonishment that so beautiful a
- (ower was not mentioned by the ancient Greek and
Re man writers. ‘It is marvell,’ he says, ‘that such a
amous flower, so pleasant and sweete, should lie hid and
ot be made knowen by the olde writers, which may be
thought not inferior to the Rose in beautie, smell and
2 arietic.’ And Parkinson writes with equal enthusiasm.

ers, Carnations, Gilloflowers, whose bravery, variety,
and sweete smell joyned together, tyeth every ones
affection with great earnestnesse, both to like and to have
‘them.’ The most famous grower of carnations in Queen
Elizabeth’s reign was ‘ Master Tuggie’” of Westminster,
and perhaps he was responsible for at least some of those
enchanting names in the Paradtsus—Master Tuggie’s
Princesse, Ruffling Robin, Lustie Gallant, Master
Bradshawe his daintie Ladie, Fair Maid of Kent,
John Witte his great tawny gillow flower, The Red

169

NX) The Scented Garden & |
Hulo, The Fragrant, The Speckled Tawny, etc. Ii

he were alive now and issued a catalogue, we should all
fall victims and Master Tuggie would wax fabulously rich.
But I don’t think even riches would cloud either th e |
happiness or the intelligence of anyone with so pleasant
a name as ‘ Master Tuggie.’ In the Paradisus he is ¢ i
scribed as ‘the most industrious preserver of nature's
beauties.’ After his death his widow evidently kept uy up
his collection of carnations, for Johnson, in his enlarged
edition “ee Gerard’s Herball (1633), advises ama
lovers to ‘ repaire to the garden of Mistress Tuggie (the
wife of my late deceased friend Mr. Ralph Tuggie) a
Westminster, which in the excellencie and varietie
these delights exceedeth all that I have seene, as also i ne
himself, whilst he lived exceeded most, if not all, of his
time in his care, industry, and skill, in raising, incre
and preserving of these plants.’ That great York:
gardener, William Lawson, was also an enthusiz =
carnation grower, and in his New Orchard and Ga
(161 8) he writes charmingly of them. ‘ July flowers?
says, ‘ commonly called Gilly-flowers or Clove July-fle ved
(I call them so because they flowre in July) they have t

name of Cloves of their scent and the best sort of nen
are called Queen-July-flowres. I have of them nine o
ten severall colours and divers of them as bigge as Re es }
of all flowres (save the Damask Rose) they are the mo st
pleasant to sight and smell.’ -s

The petals of Clove gillyflowers were used in.
many ways as rose petals. Wine was flavoured with the .
(hence the popular name ‘ Sops in wine’); they €
candied and made into conserves and pickled ; they wel
served as a sauce with mutton. Queen Henrietta Maria’
170

MS) The Afternoon of the Year &

cook, in his book, The Queen’s Closet Opened, gives recipes
for Clove gillyflower syrup and wine, and of gillyflower
vinegar John Evelyn, in his Acetaria, says, ‘ Gillyflowers
‘infused in Vinegar and set in the Sun for certaine dayes,
_as we do for Rose Vinegar, do make a very pleasant and
comfortable vinegar, good to be used in time of con-
_tagious sickness, and _ profitable at all times for such
_as have feeble spirits.” The use of the flowers in medicine
: _was manifold. William Coles, in Adam in Eden (1657),
“says, ‘The conserve made of the flowers and sugar is
exceeding cordiall and wonderfully above measure doth
comfort the heart, being eaten now and then, which is
_very good also against the plague or any kind of venome.
It is likewise good not only for the falling sicknesse, palsy,
“giddiness and the cramp, but for the pestilence. . . . The
“syrup of the said flowers strengthens the heart, defveslieth
the vital spirits and is a good cordial in feavers, expelling
“the poyson and fury of the disease, and greatly comforting
jose that are sick of any other disease, where the heart
hath need of relief. Moreover, the leaves of the flowers
put into a glasse of vinegar, and set in the sun for certain
- dayes, do make a pleasant vinegar and very good to revive
one of a swoon, the nostrils and temples being washed

3 Sieet- williams were called C aryophyllus Carthusian-
‘orum, or Lychnis Monachorum hortensis, in the sixteenth
‘century, and they are supposed to have been introduced
‘into this country by the Carthusian monks in the twelfth
‘century. According to another tradition they took their
_ name from William the Conqueror. The varieties of
| ‘sweet-williams with narrow leaves were formerly called
| sweet-johns, and as such are described in the Paradisus.

I71I

SQ The Scented Garden &

When the year is at its zenith the scents in the garden 3
are surely more varied than at any other time of the year.
Apart from the exquisite scents of the lilies and the —
warm sweet scents of the carnations, there are the gor-
geous scents of the magnolia and philadelphus, the
alluring, far-reaching perfume of the jasmines, the
homely sweet scent of the honeysuckles, the honey
scent of Buddleia variabilis (beloved by the autumn
butterflies, notably the peacocks, tortoiseshells and
admirals), the even more honey-like scent of Cassinia |
fulvida (syn. Diplopappus chrysophyllus), the vanilla per~ ;
fume of Clematis flammula, the lily of the valley-like ~
scent of the clethras (particularly Clethra alnifolia pant-
culata), the aromatic fragrance of the allspices (Caly-
canthus floridus and C. occidentalis), the cypress-like smell
of Veronica cupressoides, the pleasant hot scent of Cistus ~
ladaniferus, the sweet scents of the myrtles (particularly
M. luma), the lemon scent of lemon verbena, the delici-
ous and indescribable scent of ‘ cherry pie,’ the exquisitely
varied scents of the numerous sweet-scented geraniums,
the sweet, refreshing scents of lavender and marjoram,
the varied cordial scents of the other aromatic herbs and
the homely warm scents of the phloxes and marigolds. —
And these are but a few of the scents in the ae e

‘the afternoon of the year.’ a

Richest and sweetest are the scents of the magnoliz a5
and the philadelphus. If I were a millionaire, I shouk d j
grow magnolias by the acre, for their beauty and scent —
have held me captive nearly all my life. Possibly this is
owing to the fact that part of my childhood was spent in
an old house, one wall of which was completely covered
with a magnificent specimen of the old laurel magnoliz
172 .

NS) The Afternoon of the Year G

(M. grandiflora). 1 can remember gazing in silent
fascination at the beauty of the milk-white flowers which
_" low enough to come within my range of vision.
Then (as now) I felt I was looking at flowers which
did not seem to belong to this world, but to some big,
splendid planet such as Saturn. A few days ago I was
looking at a Magnolia Watsonii in flower, and the effect
on my mnid was just the same, only intensified a thousand-
. The primeval splendour of those great blooms,
potining amid the dark foliage, held me spellbound. And
‘the scent of magnolias literally goes to my head. The
‘effect i is such that for a moment I do not see the flower,
but instead a fairyland of incredible splendour—cloud-
2 EepPec towers and palaces of overwhelming magnificence
_—far remote from our own little friendly fairies.
E How different is the homely sweet scent of honeysuckle.
* Oh how swete and pleasaunte is Woodbinde, in Woodes
“or Arbours, after a tender soft rain: and how friendly
doe this herbe if I maie so name it, imbrace the bodies,
i and branches of trees, with his long windyng
and tender leaves, openyng or spreding forthe his
liprete Lilles, like ladies fingers, among the thornes or
bushes. Is this Woodbinde so profitable as pleasaunt I
ie you tell me?’ * Honeysuckle ’ is one of our very
“oldest English flower names, going back to at least the
‘€arly years of the eighth century, for the name occurs in
‘the Epinal Glossary. As sweet as any garden honey-
suckle is the honeysuckle of our hedgerows. ‘The
‘Honeysuckle that groweth wild in every hedge, although
‘it be very sweete, yet doe I not bring it into my garden,
but let it rest in his owne place, to serve their senses that
‘travell by it, or have no garden.’

;

173

SQ The Scented Garden &

Who can picture an English lane at this time of year
without the beauty of honeysuckle flowers and their

exquisite scent? Who can dissociate either from the —
scent of fields of red clover and the golden splendour of ‘

harvest? Like apple blossom, the scent of honeysuckle —

2

is at its sweetest in the early morning. Best of all

'
7

for the garden are the early and late Dutch varieties —
—Lonicera belgica and L. serotina. The showiest of ©
the hardy honeysuckles, L. tragophylla (Chinese Wood-—
bine), is scentless. L. caprifolium, so called because goats —

are fond of eating its leaves, is exceedingly sweet of smell.

It is a very strong grower, often reaching 20 feet; it
loves a chalky soil, and is a honeysuckle one frequently —
sees growing rampantly over porches and arbours in —
cottage gardens near the sea. We love the scent and
beauty of honeysuckle in the late summer, but I think —
we love it just as much in winter, for honeysuckle is one —

of our earliest plants in leaf. By the end of February
its red-green leaves are tiny inch-long heralds of spring,

long before any other leaves, save the pale green shoots —

of the elder, show more than a faint sign. Honeysuckle, —
or woodbine, has always been the symbol of faithful love. ;

Chaucer tells us that those that F

‘ Wore chapelets on hir hede
Of fresh wodebind, be such as never were
To love untrue, in word ne thought, ne dede,
But ay steadfast : ne for pleasance, ne fere
Tho’ that they shoulde hir hertes all to tere,
Would never flit, but ever were stedfast :
Till that hir lives theie asunder brust.’ Bd

The scent of Jasmine has the richness of flowers such as __

hyacinths, the sweetness of the lily of the valley, and,
174

SQ The -Afternoon of the Year &

above all, an elusive quality which gives its perfume a
fascination peculiarly its own.
" ‘ Nor knows he well to make his Garden shine

With all delights, Who fragrant Jassamine

Neglects to cherish.’
‘The Common Jasmine (Fasminum officinale) has been
own in England from time immemorial, yet there
is still an aroma of mystery in the scent of these Eastern
flowers. Various authorities on the composition of scent,
ng from Piesse to Dr. Hampton, have commented
0 ihe curious characteristics of the scent of jasmine.
I n spite of the skill of modern chemists, it remains the
‘mysterious scent. ‘ Is Jasmine then the mystical Morn—
he centre, the Delphi, the Omphalos of the floral
world? Is it the point of departure, the one unapproach-
able and indivisible unit of fragrance? Is Jasmine the
Isis of flowers, with veiled face and covered feet to be
loved of all yet discovered by none?’
What a thousand pities it is that the sweet-scented
geraniums have been allowed wellnigh to disappear from
a 1 ar gardens. When they were introduced, about 1795,
from the Cape they became universally popular, and were
he om grown on every cottage window-sill as well as in
latial greenhouses. But the introduction of the showy
‘x0 onal pelargoniums soon diminished the popularity of

humble sweet-scented geraniums, and we are only
sinning to appreciate them again at their true worth.
The finest collection of sweet-scented geraniums is at
“Aldenham House. One could easily spend two hours
tooking at that wonderful array, and nowhere else have I
“seen standards quite ten years old and measuring roughly
+5 feet round. To mention but a few—there are the old

175

NX) The Scented Garden &

favourites such as Lady Plymouth, ‘ Purple Unique,’ etc. ;
aristocrats such as the variegated ‘ Prince of Orange,’ which
is so difficult to grow, all the charming crispums (varte-
gatum, maximum, and minimum). Sweetest scented of —
all is the well-named ‘attar of roses.’ Scabrum also is —
peculiarly sweet scented. (The gardener told me that the ©
original plant at Aldenham came from the Cape in an ©
ordinary parcel). Then there are Jonidifolium, the —
attractive greyish Blanfordianum, artemisifolium betu- —
linum, Lady Scarborough, Lady Mary, Schotte (tuberous
rooted and difficult to propagate), terebintha, saxa-
fragoides, Fair Emily, Joan (a sport from Clorinda),
tetragonum, abrotanifolium, rapaceum, and the enchant- —
ing, well-named Curly. And these are but a few of these
old-fashioned scented treasures in this collection. ie
A friend told me that in Greece they make deliciosils
apple jelly flavoured with sweet-scented geranium leaves.
One leaf is sufficient for an ordinary preserving pan, nd
it has to be put in for the last three minutes the jelly i is
boiling and of course taken out before the jelly is put
into pots. It is certainly excellent and gives the applag
jelly a suggestion of Turkish Delight flavour. :
Some months ago I read an article! in the Bulletin of
the Garden Club of America which delighted me, for it
was by a lover of sweet-scented geraniums, and I felt
that if I met the writer we should be friends at once,
because in our childhood we had both loved these sweet-
leaved plants. There must be thousands of folk who -
associate the scent with their childhood, for with the
exception of lemon-scented verbena, and ‘ cherry pie,”
there are, I suppose, no scents which attract one more
1 Sweet-leaved Geraniums by L. B. Wilder. oe

176

MS) The Afternoon of the Year &

when one is very young. I think this must be because,
although sweet, yet they are so pungent and vigorous and
orisingly unexpected from such delicately cut leaves.
e writer of the article in question described how,
n a child, she used to go with her father on winter
junday afternoons to see a friend who was renowned for
is collection of sweet-leaved geraniums. She used to
ollow ‘ the two flower-lovers, the one so tall and straight,
other old and bent, up and down the narrow aisles
een the benches of plants, pausing when they paused,
ing slowly forward when they advanced, filled with
ititude by the warm, sweet odours given off by the
ist earth and the growing green things. No notice was
aker of me, and so, left to my own devices, I would snip

oT went, a leaf here, a leaf there, until finally with my
is and pockets full of aromatic leaves I would subside
nan upturned tub in a corner and sniff and compare the
Mie ent scents to my heart’s content. It was a very
d game indeed, as well as valuable nose training. It
2 Ww: ys seemed amazing that just leaves could have such

‘ riety of odours. Some had the scents of oranges or
mons some were spicy, others had a rose-like fragrance,
id many were vaguely familiar but tantalizingly illusive.
le that especially ravished my youthful nose smelled
ctly like the pennyroyal that grew in our woods. The
ve of this kind were large and soft, and the bush was
and ungainly in habit. I know it now for Pelargonium
ttosum, usually called the peppermint geranium.*

|) * In her delightful Kitchen Essays, Lady Jekyll gives a recipe for
| Peppermint jelly flavoured with these leaves. With her kind permission
Quote this recipe:—‘Make a quart of good lemon jelly in the

bved way, preferably with calves’ feet, more probably with best

177

XQ The Scented Garden &

But my favourite was a little slender plant with small
much-cut leaves that had the sharp refreshing scent of
lemon, with something sweet behind it. It had the charm —
of lemon drops—acid and sweet—and always made my
mouth water ecstatically. It was probably P. citriodorum.
My own first recollections of sweet-leaved geraniums —
go back to the days when as a child I used to stay with my —
great-aunt Lancilla. And whenever I smell those leaves
I am instantly transported to her house, and in particular © ,
to the broad, sunny passage which led to the kitchen. —
The sun came pouring through the sloping glass roof, and —
there was a whole bank of the sweet-leaved geraniums, —
reaching well above my head. Pinching the leaves was
always a joy, for the scents were so rich and so varied. Z
And those scents now never fail to remind me of a gracio 4
old lady who looked well to the ways of her placid, well- —
ordered household and was loved by every one who served
her, and every man, woman and child in the village. i
When I think of scented gardens I remember hers first"
and foremost, for though since those days I have seen
many gardens, I do not think I have ever seen a pleasant
homelier one. The house was Georgian, and the sho.
drive to it was flanked on both sides by pollarded lime
trees. (I have only to shut my eyes to hear the hum of the”
bees now.) The drive was never used by the household

leaf gelatine—but not—oh not !—with jelly powders. Whilst warm,
add a handful of those large green peppermint geranium leaves, thicl
as a fairy’s blanket, soft as a vicuna robe, and to be found in most
old-fashioned gardens, and let them flavour your blend; or you caf
use 3 or 4 drops of essence of peppermint, } teaspoonful of appk
green to colour, or home-made spinach greening for a substitute. Pas
through your jelly bag and serve very cold. A glass of créme de :
menthe might well improve this but it is by no means indispensable.” i

178

SQ) The Afternoon of the Year &

nor indeed by anyone who came on foot, for the shortest
way from the village was through a gate leading from the
d to a side door. The path was perfectly straight, and
rdered on either side by very broad beds, and except
midwinter they were full of scent and colour. I can
> the big bushes of the pale pink China roses and smell
sir delicate perfume; I see the tall old-fashioned
phiniums and the big red peonies and the clumps of
pe, the sweet-williams, the Madonna and tiger
es and the well-clipped bushes of lad’s love. Before
= time of roses I remember chiefly the Canterbury bells
ach and earlier still the edge nearest the path
‘thick with wallflowers and daffodils. I have never
en hollyhocks grow as they grew at the back of those
bo orde and they were all single ones, ranging from pale
low to the deepest claret. Beyond this path, on one
4 a > was the big lawn with four large and very old mul-
y trees. As a child it frequently struck me that con-
g how small mulberries were compared to apples,
I ind so forth, it was really little short of a miracle
. lat a glorious mess one could get into with them in next
Onotime. Amongst the flowers great-aunt Lancilla loved
ost were evening primroses. I have never since then seen
arge border, as she had, entirely given to them. She
to pick the flowers to float in finger bowls at dinner.
T can see the kitchen garden too, with its long paths
d espalier fruit trees and the sweet peas grownin clumps,
a . were sweet peas then, for they were deliciously
| Scented. And big clumps of gypsophila and mignonette,
¥ vh lich everyone in those days grew to mix with the sweet
eas. There were great rows of clove carnations for
“ pin g, and never have I smelt any like them. Nor have

179

NX) The Scented Garden &

I since tasted the like of the greengages which grew against

the old wall. Is there anything quite so good as both the —
smell and the taste of a ripe greengage picked hot in the ~
sun? I can see the orderly rows of broad beans, lettuces, 4
peas and scarlet rooney and stout cabbages. The onions
and ‘sparrer grass’ were the special pride of the old
gardener’s heart. I can see the well and hear the pleasant —
clanking sound of the bucket as it was let down. I see old
Gregory attending to the bee-hives with the calm gentle
movements which characterize all experienced bee-keepers.
He invariably talked to the bees when he was attending e
to them, and one day when, as a small child, I was
watching him, I asked him, ‘ Do the bees understand wha
you are saying to them, Gregory?’ ‘ Understan’, Missie?
he replied, ‘ Just as much as horses an’ dogs an’ cattle;
it stands to sense and reason they do. An’ sometimes
thinks they understan’ more nor we do.’ And the ras
berries and gooseberries! My great-aunt had a favour?
Aberdeen, who, incredible though it may seem, love
ripe gooseberries. He used to sit up, as though he we:
begging, and eat them and wail aloud every few minute

the village. But my chief recollection of that kitche
garden is of roses. Cabbage roses and La France an
Gloire de Dijon and Maiden’s Blush, and if one gathered
armfuls it seemed to make no difference. Those were the —
days when people filled their rooms with innumerable
small vases of flowers, but my great-aunt, who went he ;
own way entirely, loved to have big bowls of flowers”
everywhere, even in the passages of her house.

180

SQ The Afternoon of the Year &

And how well I remember the sweet, subdued scent of
| pot-pourri, for as well as flowers there were in every room
_ big open bowls of the pot-pourri she loved to have about
her. In many of the bowls there were oranges stuck with
cloves. Everyone loves picking these up and sniffing
them, yet few people make them nowadays.?
_ My great-aunt only allowed candles for lighting pur-
poses, for she always declared she could smell gas in any
house where it was laid on, and ‘ that ill-considered in-
“yention,’ as I once heard her describe a gas-cooker, she
would not tolerate. I remember so well the burnished
silver candlesticks set out on a side-table in the hall every
ening to take up to the bedrooms. Making paper spills
specially very long ones) for lighting the candles was a
easant occupation when she read aloud to one. She
had a wonderful collection of children’s books, and though
had read them to two generations of children, she
enjoyed them with as much zest as one did oneself. The
books one loved in one’s childhood are, I think, the books
¢ loves most all through one’s life. If I live to be ninety
know I shall still be reading Hans Andersen, Mrs.
ing, Charlotte Yonge and the four bound volumes of
e delightful S. Nicholas’ Magazine, which my father
id mother gave me as they came out. (I have many
merican friends now, both personal friends and those
1 know only through correspondence with them, but
my first American friends were amongst the contributors
to the Letter-Box pages of S. Nicholas’ Magazine.) Of
e many books my great-aunt read to me, I remember
aongst others a dumpy calf-bound volume of stories
nslated from the Hungarian original, and one tale in
1 For recipe see p. 219.
181

XQ The Scented Garden uw |

particular about a small boy, a little prince (whose name
was quite half a line long, but I can only recall it began —
with K) who, as my great-aunt and I enviously agreed, —
thought of more naughty things to do in a day than —
either of us could contrive in a whole week. In the art of ©
telling the old fairy stories and Hans Andersen’s immortal —
tales she excelled. We all remember the type of kindly a
grown-up who was ready enough to tell one stories but —
seemed to be unable to tell the same story exactly the —
same again. Out of consideration>for their feelings one z
tried not to show how unsatisfactory this was, but all the 3
time one had the unpleasant sensation that the ground
was slipping away from under one’s feet. Whether it was —
due to her love of the old stories, or because years of
practice had taught her (and I fancy it was the former),
my great-aunt could tell favourite stories over and over —
again with never a word wrong. Most soothing the
tales were, and how gratefully those of us to whom she
so generously gave much of her valuable time remember
those happy hours. a

And I account it one of the privileges of my life to ha
heard her read aloud from the Bible. Prayers were before —
breakfast, but after breakfast it was her unfailing custom, _
however busy she might be, and her life was a very busy _
one indeed, to read some part of the Bible aloud. I can —
see her reverently placing the Book on the small table
her special chair and then when she had found the pa
she wanted, she either read it, or, as frequently as nc
she removed her spectacles and with her hands clasp
before her, she would repeat by heart a chapter or so. _
was my firm belief in those days that she knew the whe
Bible by heart, and she certainly knew very large portio

182

AN) The Afternoon of the Year &

; by heart. As to countless others the Word of God was
indeed a lantern unto her feet andalight untoher paths. By
"that unfailing source of light she ruled herself, her house-
id and the village. She had in full measure that deep-
tooted love of the Bible which is so characteristic of our
trace, and I often heard her repeating passages to herself as
e went about the house and garden. Small wonder that
‘ways were ways of pleasantness and all her paths were
ce. I remember standing one evening with her by
side of the great pond at the further end of the lawn
and watching a singularly beautiful sunset. She looked
it in silence for a few minutes, and then almost un-
msciously she repeated the whole of the Psalm ‘ The
eavens declare the glory of God and the firmament
veth his handiwork.’ To this day I can never read or
that Psalm without thinking of her.
In appearance great-aunt Lancilla was a very impressive
d lady. In the days when everyone of her age wore long
ts she invariably wore skirts quite four inches off the
nd, both during the day and in the evening. The
colour she most affected was a certain soft cinnamon
wn one rarely sees nowadays. Others wore bonnets,
summer and winter she wore wide-brimmed hats,
st devoid of trimming and tied under her chin with
large flat bow. She rarely wore jewellery, but instead
nting strings of beads which she had acquired in
ious parts of the world, and that was quite a genera-
before Paris or Chelsea had even dreamt of beads.
one loved pretty things more than she did, but I
unk she was almost unconscious of passing fashions.
nder her skirt and fastened like an apron she wore a
ocket. Only a capital letter can give an idea of the size

183

<0 6 a, ~ he

XQ The Scented Garden &

and importance of this curious garment, which consisted
of a whole array of flat, envelope-like receptacles, into
which she slipped anything and everything she needed.
A trowel and a small hand-fork, for instance, disappeared
easily into those capacious depths, to say nothing of such
trifles as stale bread for the ducks, corn for the pigeons, ©
etc. Most people would find it difficult to walk gracefully —
with trowels and such knocking their ankles, but these :
impedimenta never seemed to interfere with her quick, :
yet dignified movements. I never remember her carrying —
anything in her hands except flowers, fruit, or the candle
lantern she took to light her way to church on winter —
evenings. j
The process of furnishing her Pocket was usually done —
in the garden-room. Like most garden-rooms, that was
a wholly delightful place. Comfortable, worn old chairs, —
a long table used for arranging flowers and countless —
other processes, a rocking chair which rocked to such a q
pitch that it was a joy for ever, a large desk containing :
many treasured recipes, and all those fascinating odds —
and ends which seem to collect themselves in old desks, 4
and which are so much more attractive to childhood ~
than any toys. I wonder what manner of folk invented —
those entrancing fittings in the desks and work-boxes of —
Victorian days. Amongst my great-aunt’s numerous gifts —
to me was a work-box, a treasure indeed, for it had be-
longed to her mother. The outside and all the trays and ‘
lids, etc., are entirely inlaid with ebony, silver and ivory
in a tiny intricate pattern, and inside the partitions are
fitted with those little ivory objects of which no one —
nowadays seems to know the use. What, for instance, —
are these little ivory barrels with tops which screw on ~

184

SQ The Afternoon of the Year &

_and with slender ivory sticks thrust into them? In those
_ days I never thought of asking, for I only wanted to play
_ with these smooth lovely little toys.

a And there was a store-cupboard in the garden-room,
gn was an overflow from the store-room proper. That
was a store-cupboard! Apart from the home-candied
ise-petals, violets, carnation-petals, cowslips, rosemary
and borage flowers, the damson cheeses and so forth, to
be found in every well-regulated store-room in those

_ days, that cupboard contained triumphs of the culinary

art not to be bought nowadays. Great-aunt Lancilla

candied oranges whole, and when done they were like

_ semi-transparent globes of orange gold. Before being

candied a tiny hole was made in the place where the stalk

was and every bit of the pulp was scraped out with a salt-

‘spoon, a slow and delicate process. Then the oranges
were hese in a strong salt and water pickle for a week,

then soaked in fresh water for two or three days, the

:. water being changed every day. The oranges were then
boiled in syrup till they cleared. (This recipe has been

used for at least six generations in our family.) In candle-

light, or indeed any artificial light, these candied oranges

Ok exquisite.

And do you know whortleberry jam and jelly ? Whortle-

erries have many different names in Britain. Scotch

Ik call them blaeberries, and in Surrey we call them

hurts.’ They are, I fancy, the only fruit one cannot

in London, and so far as I know whortleberry jelly
jam are also not to be bought. I suppose the process

f picking the tiny berries being so slow, added to the

st of transit, and the fact that they travel badly account

this. But is there a more delicate, delicious fruit,

185

= £0

SQ The Scented Garden &

whether plainly stewed or made into a conserve? And I
remember also the bunches of white and red currants
candied whole. These were very attractive, for they looked
as though they were made of glass. They seemed very
‘superior ’ to the rose leaves, but the latter were sweet
and the former very acid, in spite of their deceptive
coating of sugar. Both rose and carnation petals were
preserved by coating them on both sides with white of
egg well beaten. It was a fascinating process, done with
a tiny brush like a paint-brush. Then the petals were
spread out on very large dishes, and castor sugar care-
fully and evenly shaken over them. Then they were
turned over, and the other side was sugared. My great-
aunt invariably dried these rose petals in the sun, and
perhaps that is why they were so sweet. When dry they
were beautifully crisp and put away in layers with paper
between each layer in air-tight boxes. Primroses done like _
this look very pretty, for the flowers are done whole. —
And such syrups! Elder syrup, which was very pungent —
and luscious, clove carnation syrup (the best of all), mint ~
syrup (quince juice strongly flavoured with mint), and —
saffron syrup, of which I only remember that one of the ©
ingredients was Canary wine. The name ‘ Canary wine’
made an impression on me, for as a child I thought it
must have something to dowith canary birds, and I vaguely ~
wondered why! The cupboard also contained many ~
homely medicines in which in those days I took no interest —
at all. But I remember how often the village women —
came for these remedies. For great-aunt Lancilla was
the trusted friend of every soul in the place. She had ~
known all the young generation from their birth upwards, —
and for the scapegraces, of whom the village had quite its —

186

oe ee ee | ees ee a

se

i ee

NS) The ef; {fternoon of the Year &

normal share, she had a very understanding heart. One
of the scapegraces was the garden boy. Even as a child
_ I was conscious that between such a luminary as, for in-
_ stance, the coachman, and the garden boy there was a.
"great gulf fixed, but I was equally conscious that between
' my great-aunt and ‘ the young limb’ (the cook’s epithet
_ for him, not mine) there was a solid bond of comradeship.
_ She understood him perfectly, and I think he would
cheerfully have gone to the stake for her.
It was my great-aunt who first introduced me to the
joys of a water-garden. I think it is the small water-
garden which fascinates one most. Even in the most
_ diminutive scented-garden one could have a little pool,
“measuring only a few feet each way, holding N. Laydeckert
Sulgens and N.Odorataalba. A cement-lined pool 12 inches
_ deep would allow for 5 inches of loam at the bottom and
_ 7 inches of water. To keep the pool sweet golden orfe are
perhaps the best, for they are so greedy ! Their principal
food is the larvae of the mosquito and the daphne of the
water midge and other animalculae. Mr. Amos Perry
4 told me that the right proportion of fish is to allow ‘ one
» inch of fish to a gallon of water.’ An eighth of an inch
of very coarse bonemeal is excellent manure. For larger
“water-gardens there are deliciously scented hardy nym-
“phaeas, amongst the most beautiful being N. odorata
maxima, Caroliniana and Fames Brydon.
And what of the night-scented flowers? To many of
us there is no time when the scents in the garden are more
exquisite than at twilight. The scents of the roses and the
lilies then seem sweeter than at any other hour. The scent
f honeysuckle is richer, and lured by it the hawk-moths
) Hy to extract the honey which lies too deep for the bees

187

SQ. The Scented Garden G

or wasps to reach. Nor do the jasmines exhale their
richest perfumes until darkness falls and the bells of the
yuccas turn to stars. The scents of those old favourites,
the night-scented stock (Hesperis tristis) and the old
double white Rocket (H. matronalis) and Nicotiana
affinis, have rejoiced generations of scent-lovers with the —
sweetness of their perfumes in the evening. The old —
double white Rocket was formerly known as Dames —
Violets, for in the evening it exhales a violet-like fragrance,
whereas as Parkinson noted three hundred years ago this
“pretty sweet scent’ is almost absent during the day. —
One of the sweetest of all evening scents is that of one ©
of our native catchflies, Silene nutans, sometimes called —
the Nottingham catchfly, because it formerly grew in ©
such abundance near that town, and in still older days it
was called the Dover catchfly, because the cliffs there —
for miles were starred in the evening with its fragrant —
flowers. It is, alas! not a common wild flower now,and for |
those who love its rich scent it is well worth growing in
a garden where there is chalky soil. But the scent is —
never so strong as when in its wild state. Even when ©
gathered and brought indoors this catchfly opens only in —
the evening, and the scent in a room is overpowering. —
The wild evening campion (Lychnis Vespertina) opens —
its flowers during the day, but as its name implies it is —
only in the evening that it breathes forth its incense. ©
The humble little Linnaea borealis, which grows wild in —
parts of Norway and Scotland, scents the air round with
its delicious fragrance in the evening. Sowerby gives the —
following account of this plant: ‘ For this most inter-—
esting addition to the British Flora we are indebted ~
to Professor James Beattie, junior, of Aberdeen, who |

188

SQ The Afternoon of the Year &@

discovered it in an old fir wood at Mearns in that neigh-
- bourhood and communicated wild specimens, along with
an accurate coloured drawing, to the Linnaean Society,
June 2nd, 1795. The Linnaea grows in dry, stony, mossy
_ woods. The flowers are said to be very fragrant at night,
smelling like the meadowsweet. Linnaeus in Critica
_ Botanica, p. 80, has traced a pretty fanciful analogy
_ between his own early fate and this “little northern
| plant, long overlooked, depressed, abject, flowering early,”
_ and we may now add more honoured in its name than
any other.’

No evening scents, I think, have the fascination of the
_ delicate fragrance of the evening primroses, especially
that of the commonest variety. Those pale moons ir-
' radiate the twilight with their sweet elusive perfumes.
_ Like the flowers themselves their scent as night draws in
becomes full of mystery and holds our imagination
captive. And the scent of limes, what an exquisite scent
this is—as exquisite as the music of the trees. To me the
~ loveliest music in the world is the music of the evening
breeze in the lime trees on a July evening. Each one of
‘us, I suppose, dreams their own dreams and reads their
own thoughts in the wondrously varied music of trees.
ust as with the music of bells. ‘ He that hears bells will
make them sound what he list ; as the soul thinketh, so
e bell clinketh.’ The sound of the wind amongst beeches
a glorious sound, deep, rich and full. It is magnificent,
‘but it is a song of this earth. The music of limes is a far-
‘away melody reaching to the stars, a music which sweeps
‘our thoughts to those stupendous flowers set by Almighty
| God in the gardens of space. Are other worlds wrapped
)in mantles of beauty like this earth? Sometimes one

189

XQ The Scented Garden &

wonders whether there is, so to speak, a pattern in the —
robe of flower and leaf wherewith this old earth is —
adorned, a pattern so grand and yet so intricate that only —
the angels can apprehend it in its beauty. Are those other —
vast worlds—so vast that beside them this earth is almost —
negligible—but the larger flowers which adorn the paths —
of the angels? Is even their stupendous grandeur but a ©
minute example of the perfection of Divine workman- —
ship, whose endless perfections aeons of time will not be ©
sufficient to reveal? What melodies and what fragrance a
must rejoice the angels in those far-flung gardens of space? _
Whilst we on this earth cannot yet understand or even —
know very much about a petal of a flower or a blade of —
grass, in themselves worlds of beauty, setting forth, no
less than the greatest stars, the perfect workmanship of ~
God.

‘ The night has made a nosegay of the stars
Bound with a straying fragrance from the South :
Of wax white Jasmine, and of that dark Rose—
That sombre Rose—to whom the fountains sing—
(She seems so like a wild heart listening),
From Night’s faint hold it drops down to the Sea ;
Slowly the radiant flowers—one by one—
Are freed, and float in silence out of sight.
The sea stirs—as a child stirs half asleep—
Gathers them to invest her wistful dream
With beauty ; for who else knows loneliness
Wraith-bound—close and forever—like the Sea?

Across the fair pavilion of the Moon

A shadow passes—in swift ordered flight

Wild geese, miles high, whose echoed trumpet call
Soars eastward—sweeping to the port of dawn.’

190

CHAPTER VIII

SWEET BAG, POT-POURRI AND OTHER
RECIPES

_ SWEET BAGS
4 To make little cusshins of parfumed Roses.

‘Vase buddes of redde Roses, their heades and toppes
cut awaye, drie them in the shadowe upon a
table, or a linnen cloath: water and sprinkle the sayde
; buddes with Rose water, and let them drie, doynge this
' five or sixe times, turning them alwayes, to the end
' they waxe not mouldy: than take the poudre of Cipre,
_ Muske & Amber, made into a pouder according as you
-woulde make them excellent, for the more you put in
of it the better they shal be: put to it also Lignum
7 aloes well beaten in pouder. Let the saide pouder be
» put w™ the budds wete with rose water, mixing well
the budds together with the pouder, to thend al may be
_wel incorporated, so shal you leave them so al a night,
‘covering them w™ som linnen cloth or Taffeta that the
usk may not breath or rise out. The whiche thing done,
e finallye lyttle bagges of Taffeta of what bignesse
you wil, and according to the quantitie of the buddes
‘that you would put among all the pouder. Then close
up the bagges, and for to stop up the seames, you must
ve your mixion of Muske, Amber, & Civette, made as
were to seare with, wherewith you shall rubbe all a
| longe the seames, to stoppe the holes made with the needle
‘in sowinge : you may also sowe ribande (of gold or silke,

IgI

XQ The Scented Garden GB

or what you will) over the said seames. These be the best
that a man can make: and (as I have sayed) the more
Musk, Amber, Civet & Aloe you put in the better thei —
will be. If you wyll make them with lesse cost, take such —
buddes as are spoken of before, prepared and ordered in —
the same sort, and in steede of Muske and Amber, put in —
the pouder of Cloves, Synamom, & a little Mace, ob- —
serving such a manner of parfuming the buddes as before. —

The secretes of the reverent Maister Alexis of Piemont.

To make an especiall sweet Powder for sweet Bags. a

Take of the purest Orris one pound, of Red and Damask —
Rose-leaves, of each two ounces, of Cloves three drams, ’
Coriander seed one dram, Cyprus and Calamus of each —
halfe an ounce, Benzoin and Storax of each three drams ; ‘ F
beat them all save the Benzoin and the Storax, and —
powder them by themselves, and mix it with the rest of ©
the powder; then take of Muske and Civet, of each
twentie graines, mix these with a little of the foresaid —
powder with a warm Pestle and so by little and little you —
may mix it with all the rest, and so with Rose-leaves —
dried you may put it up into your sweet Bags and so
keepe them seven yeares.

Sir Hucu Pratr. Delights for Ladies (1594).

For a sweet bag.

Take of Orris six ounces, of Damask Rose-leaves as ~
much, of Marjerom and sweet Basil of each an ounce, of | .
Cloves two ounces, yellow Sanders two ounces, of Citron ©
pills seven drams, of Lignum Aloes one ounce, of Ben-
jamin one ounce, of Storax one ounce, of Musk one —

192

| X) Sweet Bag, Pot-pourri and other Recipes &

dram ; bruise all these, and put them into a bag of Silk
or Linnen, but silk is the best.

Gervase Marxuam. The English Housewife (1625).

_ To make sweet powder for bags.

_ Take of Orris four ounces, of Rose leaves dryed two
"handfuls, of dryed Marjerom one handful, of Spike one

handful, Cloves one ounce, Benjamin two ounces, of

white Sanders and yellow of each one ounce, beat all
these into a gross powder, then put to it of Musk a dram,
of Civet half a dram, and of Ambergreece half a dram,

_ then put them into a Taffety Bag and use it. Ibid.

A sweet bag.
_ Take half a pound of Benjamin and half a pound of
storacks, half a pound of orris, an ounce of cloves, and a
few orange peels dryed, a little sweet marjerrum dryed ;
beat all these pretty gross.
_ Take half a bushell of Damask Roses, and a gentle fire
under a Still: fill the Still with roses, first damp them,
en take them out and put them into a large dish and
them all to pieces while they be hot. Strew these,
powders being mixt, on the roses, work all these together
that the powder may stick on the roses, and thus till
the roses be done ; then take a great preserveing glass
2 that will more than hold it and lay in a lay of roses
and strew in some powder ; so do till all be in the glasses.
en bind it up close with a double white paper and
ather on the top. Then set it as hot as you can in the
n every day. Shake the glasses very well if you find it do
ke in the middle, put your hand in the glasses and stir

a 193

N) The Scented Garden &

it very well and when tis very dry put some amber grease
pounded and some civet ; rub it about the leaves what
quantity you please ; so you may keep it in bags as long ~

Be Piatt A Book of Simples (circa 1650). F

A perfume for a sweet bagg.

Take half a pound of Cypress Roots, a pound of Orriel {
3 quarters of a pound of Rhodium, a pound of Coriander
Seed, 3 quarters of a pound of Calamus, 3 oranges stuck
with cloves, 2 ounces of Benjamin, and an ounce of
Storax and 4 pecks of Damask Rose leaves, a peck of
dryed sweet Marjerum, a pretty stick of Juniper shaved —
very thin, some lemon pele dryed; let all these be powdered ;
very grosely for the first year and immediately put into”
your baggs; the next year pound and work it and it
will be very good again.

Mary Doccerr: Her Book of Receipts (1682).

Our great-grandmother’s sweet bags. 7
Equal quantities of dried lavender, verbena and sweet
geranium leaves.

For Ordinary Linnen. Fi

Take of orrice 8 pound, callamase 2 pound, damasl o
powder a pound, cloves a pound, gallingall half a pound,
benjamin half a pound, storax half a pound, lavender a”
pound: to every pound of rose leaves you must put a

pound of powder. 4 Book 9 f Simples (circa 1650). q
194

N Sweet Bag, Pot-pourri and other Recipes &

For Fine Linnen.

_ Take of orrice 4 pounds, callamase half a pound, ben-
_ jamin a pound, storax a pound, cloves a quarter of a
pound, civet half an ounce, muske an ounce, ointment of
oringe flowers 2 ounces, lignum alloes 2 ounces, amber-
greese half an ounce, rose wood half a pound ; the amber,
civet, musk and ointment of oringes must be mingled
together and melt’d and you must either rub the roses
“with it or else some wool: the wool will keep the smell
pec. To every pound of roses a pound of powder.

Ibid.

‘The best way to break Sweet Powder.

_ Take of Orrice one pound, Calamus a quarter of a
‘pound, Benjamin one half pound, Storax half a pound,
Civet a quarter of an ounce, Cloves a quarter of a pound,
‘Musk one half ounce, Oyl of Orange flowers one ounce,
Lignum Aloes one ounce, Rose wood a quarter of a
pound, Ambergreece a quarter of an ounce. To every
» pound of Roses put a pound of powder; the bag must
be of Taffety, or else the Powder will run through.

A Queen’s Delight (1664).

weet-scented Bags to lay with Linen.

Eight ounces of coriander-seeds, eight ounces of sweet
is-root, eight ounces of damask rose leaves, eight
ances of calamus aromaticus, one ounce of mace,
one ounce of cinnamon, half an ounce of cloves, four
hms of musk-powder, two drachms of white loaf
, three ounces of lavender flowers, and some of

195

XQ. The Scented Garden &

Rhodium wood, beat them well together and make them
in small silk bags.

Mrs. Grasse. The Art of Cookery (1784).

An agreeable sweet-scented Composition.

Take Florentine Orrice, a pound and a half; Rose
Wood, six ounces; Calamus Aromaticus, half a pound ;
Gum Benjamin, five ounces; Cloves, half an ounce, ~
and Cinnamon an ounce; beat the whole into powder —

and fill your bags with it. The Toilet of Flora

Bags to scent Linen.

‘Take Rose Leaves dried in the shade, Cloves beat to a
gross powder, and Mace scraped; mix them together, —
and put the composition into little bags. tha,

Ingredients for various Sorts of these little Bags or Satchels.

For this purpose may be used different parts of the
Aromatic Plants; as Leaves of Southernwood, Dragon-—
wort, Balm, Mint, both garden and wild, Dittany, ©
Ground-ivy, Bay, Hyssop, Lovage, Sweet Marjoram,
Origanum, Pennyroyal, Thyme, Rosemary, Savory, Scor- 7
dium, and Wild Thyme. The Flowers of the Orange, |
Lemon, Lime, and Citron Tree, Saffron, Lavender,
Roses, Lily of the Valley, Clove-july flower, Wall-flower, —
Jonquil, and Mace. Fruits, as Aniseeds, etc. The Rinds ©
of Lemons, Oranges, &c. Small green Oranges, Juniper-~
berries, Nutmegs, and Cloves, Roots of Acorus, Bohemian ~
Angelice, Oriental Costus, Sweet Flag, Orrice, Zedoary,
&c. The Woods of Rhodium, Juniper, Cassia, St. Lucia,

196

1 9 Sweet Bag, Pot-pourri and other Recipes @&

Sanders, &c. Gums, as Frankincense, Myrrh, Storax,
‘Benjamin, Labdanum, Ambergrise, and Amber. Barks,
_as Canella Alba, Cinnamon, &c.

_ Care must be taken that all these ingredients are per-
fectly dry, and kept in a dry place. To prevent their
turning black, add a little common Salt. When you choose
to have any particular Flower predominant, a greater
quantity of that plant must be used in proportion to the
other ingredients. Ibid.

A Perfumed Basket.

| Place a layer of perfumed Cotton extremely thin and
even on a piece of Taffety stretched in a frame; strew

oni it some Violet Powder, and then some Cypress Powder ;

cover the whole with another piece of Taffety: nothing

“more remains to complete the work, but to quilt it, and

cut it of the size of the basket, trimming the edges with
ribband. Ibid

D POWDERS

Powder of Violets.

a Take Treos Root of Florence halfe a pound, Roses
foure ounces, Ciprus roots, Marjoram, Cloves of each an
ounce, yellow Sanders, Benjamin of each foure ounces,
brax an ounce, beat them into powder.

The Charitable Physitian by Puitisert GuiBeErt,
F Physitian Regent in Paris (1639).

197

N) The Scented Garden &

Another Powder of Violets.

Take Treos root of Florence foure pound, dry Mar- |
joram foure ounces, Calamus Aromaticus three ounces, —
Roses and Violets of each five ounces, Cloves halfe a |
dramme, Muske a dramme, make them into a very fine —

powder. Ibid.

To dry Roses for Sweet Powder.

Take your Roses after they have layen 2 or 3 days ona q
Table, then put them into a dish and sett them on a |
chafering dish of Charcole, keeping them stirred, and as |
you stir them strew in some powder of orris, and when ©
you see them pretty dry put them into a gally pot t ind

you use them.

Mary Doccett: Her Book of Receipts (1682).

Fasmine Powder.

Powder French Chalk, sift it sheougl a fine sieve, put —
it in a box, and strew on it a quantity of Jasmine Flowers ;
shut down the lid close, and add fresh Flowers every four ©
and twenty hours. When the Powder is well impregnated ©
with the scent of Jasmine, rub together a few grains of |
Civet, Ambergrise, and a little white Sugar Candy, and —
mix them with the Powder. The Toiles of Flack ,

Coarse Violet Powder. .

Beat separately into coarse Powder the following in- |
gredients, viz. half a pound of dried Orange Flowers ; of
Lemon-peel dried, Yellow Sanders, Musk Roses, and Gu m )
Benjamin, each a quarter of a pound; Lavender Tops)
198

I S) Sweet Bag, Pot-pourri and other Recipes @&

dried, three ounces ; of Rose Wood, Calamus Aromaticus
and Storax, each two ounces; an ounce of Sweet Mar-
_joram, half an ounce of Cloves, two pounds of Floren-
_ tine Orrice-root, and a pound of dried Provence Roses ;
_ mix the whole together. When you want to fill bags with
_ this powder, mix a drachm of Musk and half a drachm
_of Civet, with a little Mucilage of Gum Tragacanth
_ made with Angelic Water, and rub the inside of the bags
_ over with the composition, before you fill it with the
Violet Powder. Ibid.

| Orange-Flower Powder.

_ Put half a pound of Orange Flowers into a box that
- contains twelve pounds and a half of powdered Starch,
_and stir the mixture at intervals, to prevent the Flowers
from heating. At the expiration of twenty-four hours
remove the old flowers, and mix with the Starch the same
“quantity of fresh Orange Flowers. Continue acting in
_ this manner for three days together, and if you think the
‘perfume not sufficiently strong, add fresh Flowers once
or twice more. The box must be kept close shut, as well
_ after as during the operation. Ibid.

ongutl Powder.

Take of Starch Powder, and Jonquil Flowers, in the
same proportion as in the preceding article; strew the
Flowers among the Powder, and at the expiration of ~
twenty hours, sift it through a coarse sieve. Then throw
away the Flowers, and add to the Powder the same quan-
tity of fresh Flowers. Continue this method four or five
+) days, observing never to touch the Powder while the

199

N) The Scented Garden (%

Flowers lie mixed with it; and the former will hence —
acquire a very agreeable perfume. ‘

In the same manner are prepared, Hyacinth, Musk —
Rose, and Damask Rose Powders, &c. Ibid. :

To make Mosse Powder.

Take two pound of Mosse of a sweet Apple tree,
gathered between the two Lady-dayes, and infuse it in a —
quart of Damask rose-water, four and twentie houres; 7
then take it out, and dry it in an oven upon a sive’s bor 4
tome, and beat it to a powder; put to it an ounce of 4
Lignum Aloes, beaten and searced, two ounces of Orris, 7
a dramme of Musk, half a dram of amber-greece, a
quarter of a dram of Civet; put all these into a hot
Mortar and Pestle, and beat them together: then searce 7
them thorow a coorse haire searce, and put it into a bag ©
and lay it among your clothes. :

Sir Hucu Pratr. Delights for Ladies (1594).

Damask Powder. a

Take five ounces of Orace, two ounces of Cypresse,
two ounces of Calamus, halfe an ounce of Cloves, one
ounce of Benjamin, one ounce of rose leaves, one ounce -
of Storax calamitum, half an ounce of Spike Lowe ;
mix them well together. Ibid.

Perfumed Powder. :
Take a pound of Florentine Orrice-root, two ounces of

ee
a

Gum Benjamin, a pound of dried Roses, an ounce of
Storax, an ounce and a half of Yellow Sanders, a quarte:

200

BN) Sweet Bag, Pot-pourri and other Recipes @& |

of an ounce of Cloves, and a small quantity of Lemon-
peel ; beat the whole together into fine powder, and then
add twenty pounds of Starch-powder. Sift through a
lawn sieve ; and colour the powder according to your

eer: The Toilet of Flora.

| How to make Sweet Powder for Clothes.

__ Take orris roots two pounds and a half, of lignum
-rodium six ounces, of scraped cypress roots three ounces,
of damask roses carefully dried a pound and a half, of
storax two ounces and a half, of sweet marjoram three
ounces, of labdanum one ounce and a drachm of calamus
-aromaticus and one drachm of musk cods, six drachms of
lavender and flowers and melilot flowers if you please.

Mrs. Grasse. Lhe Art of Cookery (1784).

14 lbs. Bay Salt.
- 3 oz. bruised Allspice.
=r ;,. ,, Cinnamon.
m 1%, 5, Cloves.
[ m2 5, » mnutmegs.
"| _ ,, Anise seed.
_ Io grains musk.
| lb. Lavender flowers.
) 20z. Powdered orris root.
201

NX) The Scented Garden &

¥ oz. oil of jasmine. :
% ,, each of oils of Rose geranium, Lavender, Lemon. 4
% drachm oil of musk. q
Io drops ,, neroli.

Gas 5, Patchouli.
$drachm ,, Rosemary.

Gather Rose petals in dry weather, and dry in shade by |
spreading out well on paper. Damask roses are best.
When quite dry make in a covered crock, 1 handful of
Bay salt to three of Rose leaves. Let it remain by 5 days S
turning twice a day. Then add allspice and cinnamon.
Let it remain a week turning from bottom to top. Then
add everything else including oils. You can add fres nh |
dried leaves of Marjoram, Sweet balm, Verbena, Tuber
rose, Orange blossom, Gardenia, Clove Carnation, Violets, |
etc. a

Stir with a wooden spoon at intervals.

Pot-pourrt. ‘<

Gather the roses on a dry day only, and lay them o1 rn
sheets of newspaper to dry in the sun, then sprinkle them
freely with finely powdered bay-salt. Pound smoo aly
together a small quantity of musk, storax, gum benjamin,
dried Seville orange peel, angelica root, cloves, Jamaic:
pepper, coriander seed, and spirits of wine. Now take
sun-dried rose leaves, clove carnations, lavender, wood
ruff, rosemary, and any fragrant flowers, such as orar x
blossom, violets, &c., and place them in layers in a cht n
or earthenware jar, alternately with salt and the pounde
spices mentioned above. Or, pound very fine 1 lb. y
salt, 2 oz. saltpetre, $ oz. each of cloves and allspice, am

202

| Sweet Bag, Pot-pourri and other Recipes &@

mix these thoroughly with a grated nutmeg, the very
finely pared rind of four lemons (being careful to omit
all white pith), 1 dr. of musk, 1 oz. of bergamot, 6 dr.
_ powdered orris root, and 1 dr. each of spirits of lavender,
_ essence of lemon, and storax. Have ready minced a hand-
_ ful each of bay leaves, rosemary, myrtle, lemon thyme,
_ and sweet verbena. Place these all, when well hand-mixed,
_ into a jar with a close-fitting lid, adding to them, as you
can get them, six handfuls of sweet-smelling and dried

rose leaves, three of orange blossom, three of clove pinks,
‘and two each of rosemary flowers, lavender flowers,
jasmine flowers, and violets. The roses must be gathered
on a perfectly dry day, and may then, if liked, be placed
in the jar at once—and the same applies to the other
blossoms, for all sweet-scented flowers (as long as they are
“not suéculent) can be used for pot-pourri—stirring them
_ ali well into the mixture, for pot-pourri cannot be too
‘much stirred, especially at first. But remember no flowers
must be added while the least damp, either from rain or
_ dew. If the pot-pourri appears to become too dry, add
more bay-salt and saltpetre ; if too moist, add more spice
and orris root ; but always start your beau-pot (as our
dmothers called it) with the quantities given above,
adding more flowers from time to time, as the spice
ins its strength for years. As to the best flowers for
€ purpose, the old cabbage roses are really the most
prant, but any kinds will do as long as they are dry ;
still, to have the scent perfect, there should be a strong
oportion of the old-fashioned blooms; the more
Modern tea-roses are almost too faint to be entirely relied
on. The question of drying simply depends on how long
it takes to remove any moisture from the rose leaves.

203

XN) The Scented Garden &

If gathered on a hot, sunny day, when absolutely dry,
they need little, if any, exposure to the sun. |

Recipe dated 1890. 4

Pot-pourrt. 4

Put into a large China jar the following ingredients in
layers, with bay-salt strewed between the layers: two
pecks of damask-roses, part in bud and part blown;
violets, orange-flowers, and jasmine, a handful of each ;
orris-root sliced, benjamin and storax, two ounces of q
each; a quarter of an ounce of musk; a quarter of a
pound of angelica-root sliced ; two handsful of lavender-
flowers ; half a handful of rosemary-flowers; bay and
laurel leaves, half a handful of each ; three Seville oranges,
stuck as full of cloves as possible, dried in a cool oven, and 7
pounded ; half a handful of knotted marjoram; and
two handsful of balm of Gilead dried. Cover all quite
close. When the pot is uncovered, the perfume is very

fine. Domestic Cookery (1834). i

A quicker sort of Sweet Pot. :

Take three handsful of orange-flowers, three of clove-
gillyflowers, three of damask roses, one of knotted mar-
joram, one of lemon-thyme, six bay-leaves, a handful of
rosemary, one of myrtle, half one of mint, one of lavender,
the rind of a lemon, and a quarter of an ounce of cloves.
Chop all; and put them in layers, with pounded bay-
salt between, up to the top of the jar. —

If all the ingredients cannot be got at once, put them
in as you get them; always throwing in salt with ever
new article. Ibid. q

204

|S) Sweet Bag, Pot-pourri and other Recipes &

A sweet smelling Perfume.

Take a pound of fresh-gathered Orange Flowers, of
common Roses, Lavender Seeds, and Musk Roses, each
half a pound; of Sweet Marjoram Leaves, and Clove-
_ july-flowers picked, each a quarter of a pound; of
_ Thyme, three ounces; of Myrtle Leaves, and Melilot
' Stalks stripped of their Leaves, each two ounces; of
Rosemary Leaves, and Cloves bruised, each an ounce ;
of Bay Leaves, half an ounce.
| Let these ingredients be mixed in a large pan covered
‘with parchment, and be exposed to the heat of the sun
during the whole summer ; for the first month stirring
them every other day with a stick, and taking them within
doors in rainy weather. Towards the end of the season
they will afford an excellent composition for a perfume ;
which may be rendered yet more fragrant, by adding a
little scented Cypress-powder, mixed with coarse Violet-

rer. The Toilet of Flora.

SWEET WATERS

vers sorts of sweet handwaters made suddenly or extem-
pore with extracted oyles of spices.

First you shall understand, that whensoever you shall
w any of the Oyles of Cynamon, Cloves, Mace, Nut-
gs or such like, that you shall have also a pottle or a
on more or lesse, according to the quantity which
‘ou draw at once, of excellent sweet washing water for
our table; yea some doe keepe the same for their

205

XY The Scented Garden Zw

broths, wherein otherwise they should use some of the -
same kinds of spice.

But if you take three or foure drops only of the oyle ©
of Cloves, Mace or Nutmegs (for Cinamon oyle is too —
costly to spend this way) and mingle the same with a pinte —
of faire water, making agitation of them a pretty while
together in a glasse having a narrow mouth, till they have —
in some measure incorporated themselves together, you”
shall find a very pleasing and delightful water to wash
with and so you may alwaies furnish yourself of sweete
water of severall kinds, before such time as your guests |
shal be ready to sit downe. I speake not of the oyle of
Spike (which will extend very far this way) both because 7
every Gentlewoman doth not like so strong a scent and
. for that the same is elsewhere already commended by
another Author. Yet I must needs acknowledge it to be §
the cheaper way, for that I assure myself there may be
five or six gallons of sweet water made with one ounce of
the oyle, which you may buy ordinarily for a groat at the
most.

Sir Hucn Pratt. Delights for Ladies (1594). —

An excellent sweet water for a casting bottle.

Take three drammes of oyle of Spyke, one dram 0:
oyle of Thyme, one dram of oyle of Lemmons ; one dual ;
of oyle of Cloves, then take one graine of Civet, and three
graines of the aforesaid composition well wrough n ‘
together. Temper them well in a silver spoon with you!
finger ; then put the same into a silver bowl, washing i
out by little and little into the bowle with a little Rose
water at once, till all the oyle be washed out of the spe 01
into the bowl ; and then do the like by washing the sami

206

RY Sweet Bag, Pot-pourri and other Recipes &

out of the bowle with a little Rose-water at once, till
all the scent be gotten out, putting the Rose-water still in
a glasse, when you have tempered the same in the bowl
sufficiently. A pint of Rose-water will be sufficient to
mingle with the said proportion: and if you finde the
“same not strong enough put one graine and a halfe, or
two graines of Civet to the weight of three graines of
the aforesaid composition of oyles. Thid.

w ater for the castyng glasse

Put into some little vessell of Silver, a little Rose water
‘made with Muske, and a little Civet, and Cloves, and
‘Styrax. Mix them and perfume any clothes with the
_yapour or the smoke thereof, it is a marvellous sweet
“savoure, if thou wilt kepe close the vessell diligently, and
when thou thinkest good, put more Rose water unto it,
‘that it maie be renewed.

Bulletins Bulwarke of defence . . . which Bulwarke ts
epte with Hillarius the Gardiner (1562).

_ Thou shalt put into fower pounds of Rose water,
mewhat gross beaten Styrax and Cloves, Camphire,
uske, Civet, putte these together in a glasse, shutte
th a Parchment, prickte through with tenne or twelve
= holles, and let the vessell boile fower howers in a
ell full of cleane water, as though it were in Balneo
ia, after when it is colde, strain it through a fine
nen clothe, and kepe it in a glasse in which graines XII
of Muske shal be put, whiche beyng moisted, and steped
with water, thou shalt stoppe the glasse, aad sette it in the

207

N) The Scented Garden QB

Sunne VIII daies, so shalt thou have a wonderfull well
smellyng water, a sweete water and a secrete, whereof
one parte mixte with ten partes of pure water, maketh —
the whole most sweete. Thid. 4
id.

Rose water.

Some do put rose water in a glass and they put roses”
with their dew thereto and they make it to boile in water
tha thei set it in the sune tyll it be readde and this water
is beste. q

Also drye roses put to the nose to smell do comforte 7
the braine and the harte and quencheth spirits. 4

Askham’s Herbal (1550). E |

A very rare and pleasant Damask-water.

Take a quart of Malmsey lees, or a quart of Malmsey
simply, one handful of Marjerom, of Basil as much, of
Lavender four handfuls, Bay-leaves one good handful,
Damask Rose-leaves four handfuls, and as many of Red,
the Peels of six Oranges, or for want of them one handfu
of the tender leaves of Wallnut leaves, of Benjamin hal:
an ounce, of Calamus Aromaticus as much, of Camphire
four drams, of Cloves one ounce, then take a Pottle o:
running water and put in all these spices bruised into you
water and Malmsey together, in a close stopped pot with 4
good handful of Rosemary, and let them stand for 1
space of six dayes: then distill it with a soft fire: thei
set it in the Sun sixteen dayes with four grains of Mus
bruised. This quantity will make three quarts of Wate
Probatum est. 4
Gervase Marxuam. The English House-Wife (1605)

208

a

aN Sweet Bag, “Pot-pourri and other Recipes &

Fessemain W ater.

_ Take two handfuls of Jeseme flowers and put them into
a flagon or earthen pot, put to them about a quart of
fair water and a quarter of a pound of Sugar, let this
stand and steep about half an hour, then take your water
_and flowers and pour them oui of one vessell into another
till such time as the water hath taken the scent and tast
of the flowers, then set it in a cool place a cooling and
you will find it a most excellent scented water.

__ A Perfect School of Instructions for the Officers of the
“Month by Giles Rose, one of the Master Cooks to
‘Charles II, 1682.

To make a speciall sweet water to perfume clothes in the
folding being washed.

_ Take a quart of Damaske-Rose-Water and put it into a
glasse, put unto it a handfull of Lavender Flowers, two
gunces of Orris, a dram of Muske, the weight of four
~pence of Amber-greece, as much Civet, foure drops of
C yle of Cloves, stop this close, and set it in the Sunne a
fortnight : put one spoonfull of this Water into a bason
1f common water and put it into a glasse and so sprinkle
ur clothes therewith in your folding: the dregs, left
the bottome (when the water is spent) will make as
ch more, if you keepe them, and put fresh Rose-water

Me 6. Tien Pravr. Delights for Ladies (1594).

et water for linnen.

| q Three poundes of Rose water, Cloves, Cinamon,
‘Saunders, two handfull of the flowers of Lavender,

P 209

XQ The Scented Garden &

lette it stand a moneth to still in the Sonne, well closed
in a Glasse; then destill it in Balneo Mariae. It is
marvellous pleasant in savour, a water of a wondrous —
swetenes, for the perfumyng the shetes of a bedde, —
whereby the whole place, shall have a most. a ;
scent. a

Bulleins Bulwarke of defence... which Bulwarke is :
kepte with Hillarius the Gardiner (1562). q

An excellent hand water or washing water.

Take a gallon of faire water, one handfull of Layendel q
flowers, a few Cloves and some Orace powder and foure
ounces of Benjamin; distill the water in an ordinary
leaden Still. You may distill a second Water by a new
infusion of water upon the leaves; a little of this will
sweeten a bason of faire water for your table.

Sir Hucu Pratt. Delights Sor Fe Ladies (1594).

How to make Sweet Water.

Take of Bay-leaves one handful, of red Roses two
handfuls, of Damask-roses three handfuls, of Lavend ei
four handfuls, of Basil one handful, Marjerom two hand-
fuls, of Camomile one handful, of the young tops of
Sweet bryer two handfuls, of Dandelion, Tansy, two
handfuls, of Orange peels six or seven ounces, of Cloves
and Mace a groats worth: put all these together in 4
Pottle of new Ale in corns, for the space of three dayes,
shaking it every day three or four times; then distill
it the fourth day in a Still with a continual soft fire, < d
after it is distilled, put into it a grain or two of Musk. ~

T. Hatt. The Queen’s Royal Cookery (1719). 4
210 q

| BX Sweet Bag, Pot-pourri and other Recipes &

An excellent Water for Perfume.

_ To make an excellent sweet water for perfume, you
shall take of Basil, Mints, Marjerom, Cornflay-roots,
Hyssop, Savory, Saje, Balme, Lavender and Rosemary,
_of each one handfull ; of Cloves, Cinnamon and Nutmegs,
of each half an ounce; then three or four Pine-citrons
cut into slices, infuse all these into Damask Rose-water,
the space of three dayes, and then distill it with a gentle
fire of char-coal, then when you have put it into a very
‘clean glass, take of fat Musk, Civet, and Amber-greece,
of each the quantity of a Scruple, and put it into a rag
of fine lawn, and then hang it within the water. This
being burnt either upon a hot pan, or else boyled in
perfuming-pans with Cloves, Bay-leaves and Lemon
pills, will make the most delicate perfume that may be,
without any offence, and will last the longest of all other
perfumes, as hath been found by experience.

_ Gervase Marxuam. The English House-wife (1625).

| Take a gallon of Spring water, a handfull of Lavender
flowers, as many pinks, 3 handfulls of roses, as much sweet
joram, the peeling of 6 oringes, 12 cloves: bruise
ll these and put to them one ounce of orrice powder,
} ounces of benjamin. Put all these into a rose still and
draw off the first quart by itselfe and then a pint, you may
draw after that another water from the leefe which will
se ve for present use but not keep, put into your quart
bottle 12 pennyworth of musk, and in the pint bottle
6 pennyworth tied in bags and a little juniper sliced
211

XQ The Scented Garden &

very thin as much as will lay on half crown, 2 or 3 spoon- —
fulls will sweeten a bason of water: keep it stop’t very
close: it will keep a year or 2. 3

The Book of Simples (circa 1650). :

To make a rare Sweet Water.

Take sweet Marjoram, Lavender, Rosemary, Muscovy,
Mandlin, Balm, Thyme, Walnut Leaves, Damask Roses,
Pinks, of all a like quantity, enough to fill your Sti ,
then take of the best Orrice Powder, Damask Ros -
Powder, and Storax, of each two Ounces; strew one
handful or two of your Powders upon the Herbs, then
distill them with a soft fire ; tie a little musk in a piece
of lawn, and hang it in the Glass wherein it drops, and
when it is all drawn out, take your sweet Cakes and mix
them with the powders which are left, and lay them
among your Clothes, or with sweet Oyls, and burn them

for perfume. A Queen’s Delight (1662).

To make sweet water of the best kind.

Take a thousand Damask Roses, two good handfuls
of Lavender tops, a three-penny weight of Mace, two
ounces of Cloves bruised, a quart of running water ;
put a little water into the bottom of an earthen pot, an¢
then put in your Roses and Lavender, with the Spice:
by little and little, and in the putting in, always knea¢
them down with your fist, and so continue it untill y 0
have wrought up all your Roses and Lavender, and it
the working put in always a little of your water : the
stop your pot close, and let it stand in four dayes, i
which time every morning and evening put in your hant

212

a
| BNI Saeet Bag, Pot-pourri and other Recipes @

_and pull from the bottom of your pot the said Roses,
working it for a time, and then distill it, and having
in the glass of water a grain or two of Musk wrapt up in a
"piece of Sarcenet or fine cloth.

Gervase Marxuam. The English House-Wife (1625).

_A Perfumed Water.

Take a gallon of Spring water, a handfull of lavender
flowers and as many pinks, 3 handfulls of damaske roses,
_as much sweet marjeram, the peels of 6 oranges, 12 cloves ;
“bruise all these and put to them one ounce of orrise
“powder, 4 ounces of benjamin powdered: put all in
arose stille and draw off the first quart by its self and then
a pint you may draw after another water from the lees
which will serve for present use but not keep; put into
your quart bottle 12 penny worth of muske and into your
‘pint bottle six penny worth tyed up in a piece of sersnet

and a little ginger sliced very thin, about as much as will
“lay on a half crown, 2 or 3 spoonfulls will sweeten a
bason of water, stop it close.

The Book of Simples (circa 1650).

T 0 make Sweet W ater.

_ Take Rose leafs, Bay leafs, Lavender, Sweet Mar-
pram, Eglantine, Pinks, of each Two handfuls, Cloves,
‘Cinamon, ana one ounce; bruise all these; and pour
1 pon them two quarts of strong Ale (that is neer the
rounds) let them infuse twenty four hours, then distil
it, and draw it till the Ingredients remain almost dry.
Sir Kenetm Dicsy. Choice and Experimented
Receipts (1668).
213

.

SQ The Scented Garden Z

Another.

Take Damask Roses at discretion, Basil, sweet Majoram, q
Lavender, Wall-nut leafs, of each two handfuls, Rosemary a
one handful, a little Balm, Cloves, Cinamon, Bay-leafs, J
Rosemary tops, Limon and Orange Pills of each a few;
pour upon these as much white wine as will conveniently
wet them, and let them infuse ten or twelve days; then
distill it off. Ibid. a

To make the Sweet water, the best, called in French L’eau
@ ange.
Take three pints of Rose-water, half a pint of Orange-
flower-water, Musk, Ambirgris, Lignum Aloes, twenty
five grains, Civet fifteen grains, Benjamin four ounces,
Storax one ounce, all in fine powder; mix all these
well together, and put them in a Brass-pot, covering it
very close with Linen, and set it to boil in a kettle full of
water the space of three hours ; then pour off the clear
and put upon the remaining matter the same quantity
of fresh Rose and Orange-flower water, and five or six
grains of Civet, then of the rest you may make Pastils ot
Cassolettes. q

The Closet of Sir Kenelm Digby Opened (665). }

To make Rose-W ater. a

To make an excellent Rose-water, let the Flowers |
gathered two or three hours after sun-rising in very fin
weather ; beat them in a marble mortar into a past
and leave them in the mortar soaking in their juice, i
five or six hours; then put the mass into a coarse ca ava
214 q

q Ny Sweet Bag, Pot-pourri and other Recipes &

_ bag, and press out the juice; to every quart of which
_ add a pound of fresh Damask Roses, and let them stand
' in infusion for twenty-four hours. Then put the whole
_ into a glass alembic, lute on a head and receiver, and place
_ it on a sand heat. Distil at first with a gentle fire, which
_ is to be encreased gradually till the drops follow each
_ other as quick as possible ; draw off the water as long as
_ it continues to run clear, then put out the fire, and let the
' alembic stand till cold. The distilled water at first will
_ have very little fragrancy, but after being exposed to the
_ heat of the sun about eight days, in a bottle lightly
_ stopped with a bit of paper, it acquires an admirable scent.
The Toilet of Flora.

_ A curious W ater, known by the Name of the Spring Nosegay.
| Take six ounces of Hyacinths, a quarter of a pound of
a Picked Violets, the same quantity of Wall Flowers picked,
and Jonquils; an ounce of Florentine Orrice bruised ;
_ half an ounce of Mace grossly powdered ; and two ounces
_ of Quintessence of Orange. Put the whole (the Jonquils,
~ Wall Flowers, and Lilies of the Valley excepted) about
_ the end of March, into a glass body, with a gallon of

4 strong Spirit of Wine; bruise the Hyacinths, Violets,
_ Orrice, and Mace ; and towards the end of April, add the
~ Jonquils, when in their perfection, that is to say, when full
_ blown. A few days after, put in the Wall Flowers, the
- Petals only ; then add the Lilies of the Valley, carefully
picked and shake all the ingredients well; Eight days
| after having put in this last Flower, empty the infusion
| into an alembic, lute on a head and receiver, which must

© be placed in cold water, and distil in a water bath, with a
. 215

EE ESE SEE

XN) The Scented Garden &

gentle fire. From the above quantity three quarts of

excellent Spirit may be drawn off, that justly deserves the

appellation of the Spring Nosegay; |
The Totlet of Flora.

Odoriferous W ater.

Take sweet Basil, Mint, sweet Marjoram, Florentine —
Orrice-root, Hyssop, Balm, Savory, Lavender, and Rose-
mary, of each a handful; Cloves, Cinnamon, and Nut-—
megs, of each half an ounce; three or four Lemons, 4
cut in thick slices; infuse them three days in a good -
quantity of Riis wate | ; distil in a water bath with a_
gentle fire, and add to the distilled water a scruple of :
Musk. Thid &

Angelic Water, of a most agreeable Scent.

Put into a large alembic the following ingredients,
Benjamin, four ounces; Storax, two ounces; Yello r
Sanders, an ounce ; Cloves, two drachms ; two or three
bits of Florentine Orrice, half the Peel of a Lemon, Two
Nutmegs, half an ounce of Cinnamon, two quarts of
Rose-water, a pint of Orange Flower-water, and a pint
of Magisterial Balm-water. Put the whole into an alembic
well luted; distil in a water bath; and what you draw
off will prove an exquisite Angelic Water. spt .

Nosegay or Totlet W ater.

Take Honey-water, an ounce; Eau sans Pareille,
two ounces; Jasmine-water, not quite five drachms ;
Clove-water, and Violet-water, of each half an ounce ;

216

BN Sweet Bag, “Pot-pourri and other Recipes &
if yprus-water, sweet Calamus-water, and Lavender-water,
_of each two drachms; Spirit of Neroli, or Oranges, ten
drops; mix all these Waters together, and keep the
‘mixture in a vial close corked.

_ This water has a delightful scent ; but its use is only
: for the toilet. Ibid.
Orange-Flower W ater.

_ Take four pounds of unpicked Orange Flowers, bruise
them in a marble mortar, and pour on them nine quarts
_of clear Water. Distil in a cold still, and draw off five
_ or six quarts, which will be exquisitely fragrant. If you
_are desirous of having it still higher flavoured, draw off
at first full seven quarts, unlute the still and throw away
“the residuum ; empty back the water already distilled,
and add to it two pounds of fresh Orange Flowers
tuised. Again luting the still, repeat the distillation,
and draw off five or six quarts. Then stop, being careful
ot to draw off too much water, lest the Flowers should
become dry and burn-to.

_ The use of Orange-Flower Water is very extensive.
“It is high in esteem for its aromatic perfume ; and it is

“used with success for hysteric complaints. Tid:

An excellent water to clear Hands and Face.

_ Take a quart of fair water, a pint of white wine, the
juice of 4 lemons: put into these bean blossoms, elder
| blossoms, white lily blossoms, a handfull of them all:
ki ut them amongst the wine and water and put into 4

d dasie roots, 4 marsh mallow roots and 2 or 3 bunches
217

NQ The Scented Garden & a

of wild tansie, as much of fumitary, the weight of 2

pence in camphere: put all these together in an earthen —
pot, set the pot in warm aishes all night, then in the
morning strain it through a piece of white cotton clean —
wash’d and put it into a narrow mouth glass: sit the
glass in the sun 3 or 4 days in the heat of the sun. Wash
your face with this water evening and morning. If you
wash your hands with any of this water put thereto”
3 or 4 bruised almonds, this is the most excellent water
that ever was made to clear hands and face withall.

Probatum est. The Book of Simples (circa 1650). : 4

Lavender Water.

Take a pint of highly rectified spirit of wine, essential
oil of lavender one ounce, essence of ambergris two
drachms ; put all into a quart bottle, and shake it
tremely well.

Domestic Cookery (1834). :

Lavender Water without Distillation.

If you would have speedily, without the trouble oi
distillation, a water impregnated with the flavour of
Lavender, put two or three drops of Oil of Spike, and a
lump of Sugar, into a pint of clear Water, or Spirit of
Wine, and shake them well together in a glass phial, wi ;
a narrow neck. This Water, though not distilled, is ver)

fragrant. The Toilet of Flora.

218

RX) Sweet Bag, Pot-pourri and other Recipes &

-POMANDERS, Exc.

Orange stuck with cloves.

Choose an orange that is (a) thin-skinned and (b) small.
"Stick it all over with cloves as thickly as possible. When
_ done no particle of skin should be visible. If the skin is
_tather tough use a bodkin to make each hole. Then roll
' the orange in a powder consisting of equal parts of orris
root and powdered cinnamon. Rub the powder well in all
over the orange and leave it wrapped up in paper with
_ this powder for about a week. The orange is then ready
_ and will scent a drawer deliciously for well over a year.
In time it will shrink considerably. (We have one many
_ years old which is about the size of a walnut now.)

_ A Pomander.

_ Take Storax an ounce, Cloves two drammes, Benjamin
5 halfe an ounce, Ambergreece halfe a dram, Muske
“fifteen graines, powder of Violets a little, incorporate
/ them all together with Rose water.

A Pomander against Pestilentiall Aire.

Take Labdanum, Storax of each a dram, Cloves halfe a
dram, Camphor, Spikenard, Nutmeg, of each seven
graines, beat them into fine powder and make them into
| bullets with gum Fragrant dissolved in Rose water.
The Charitable Physitian by Puttpert GuIBERT

Esq and Physician Regent in Paris (1639).

219

SN) The Scented Garden G&

A Pomander.

Take a quarter of an ounce of Civit, a quarter and a
half-quarter of an ounce of Ambergreese, not half a
quarter of an ounce of ye spiritt of Roses, 7 ounces of
Benjamin, allmost a pound of Damask Rose buds cutt. -
Lay gumdragon in rose water and with it make up your
Pomander, with beads as big as nutmegs and color them —
with Lamb (sic) black; when you make them up wash
your hands with oyle af Jasmin to smooth them, then
make them have a gloss, this quantity will make seaven
Braceletes.

Mary Doccetr: Her Book of Receipts (1682).

An excellent Pomander.

Take half an ounce of benjamin, half an ounce of
Damask rose leaves, a quarter of an ounce of Storax 2
beat these very small severally, then sift them and ming -
the powder: then take some gumdragon steep’d in rose
water 24 hours and make it into a stiff paste; then take
4 grains of ambergreese, 4 grains of musk and 2 of civit :
grind these together with a little juice of Lemon till they
are dissolved: then anoint the hand with essence of
jessamie or roses and work the past well with the musk and
amber : if it be too limber put in powder of roses, if too”
stiff, a little rose water, then weigh them of an equal
weight and rowle them up in your hand, but while they
are wet make holes through them with a bodkin: Dz
them betwixt 2 papers. :

The Book of Simples (circa 1650).

220

a Sweet Bag, Pot-pourri and other Recipes G

_ Take of Beazon one dram and a halfe, of Storax halfe
_adram, of Lignum Aloes in fine powder halfe a scruple, of
Labdanum halfe an ounce: powder all these verie fine,
and searce them thorow Lawne : and then take of Muske
_a dram, Ambergreece ten graines, Civet ten graines, and
dissolve them in an hot mortar with a little Rose-water,
_and so make them into a Pomander, putting into it six
-gtaines of Civet.

Str Hucn Pratr. Delights for Ladies (1594).

_A sweet and delicate Pomander.

_ Take two ounces of Labdanum, of Benjamin and
" Storax, one ounce: musk, six grains ; civet, six graines ;
_Amber-grease, six graines; of Calamus Aromaticus and
Lignum Aloes, of each the weight of a groat; beat all
these in a hot mortar, and with an hot pestall till they
come to paste; then wet your hand with Rose-water
: and rowle up the paste suddenly. Ibid.

Take one grain of Civet, and two of Musk, or if you
uble the Proportion it will be so much the sweeter :

| sah an old Pomander : ut my intention is honest.
Ibid.

4 221

NX) The Scented Garden &

To make Pomanders.

To make Pomanders, take two penny-worth of
Labdanum, two penny-worth of Storax liquid, one
penny-worth of Calamus Aromaticus, as much balm, half
a quarter of a pound of fine wax, of Cloves, Mace two.
penny-worth, of liquid Aloes three penny-worth, of
Nutmegs eight penny-worth, and of Musk four grains :
beat all these exceedingly together, till they come to a
perfect substance, then mould it in any fashion you
please, and dry it. a

GervaseE Marxuam. The English H ouse-W ife (162 5).

To make a Pomander.

Take Benjamine, Storax, Labdanum, of each half an.
ounce: Muske, Civet, of each six grains, 2 grains of
ambergreese, a dram of sweet balmesum: beat all che
together in a hot morter: then rowle it up in beads as
big or as little as you will have it while it is hot, and so
make holes in them and so use them. .

The Book of Simples (circa 1650).

To make a Pomos. like those that are made in Spain. 4

Take Benjamin half a pound, steep it in Rose-water,
expose it to the Sun the space of six weeks, stirring -
three or four times a day; and when you see that |
groweth dry add still more Rose-water to it. Then grir di
it well with four Cloves and a little Cinamon in powder
and one ounce of storax, half an ounce of the thin rime
of Limon shred very small, half an ounce of Ambergris
a quarter of an ounce of Civet, half an ounce of the
222 q

MS) Sweet Bag, Pot-pourri and other Recipes @
perfumed Jtalian powder, one ounce of Rose powder, a
m of Musk: boyle this together in as much Rose-water
as will just cover it till it be well incorporated together.
This proportion will serve for Eight Pomos. In using it
you must keep it always coverd with Rose-water.

4 Sir Kenetm Dicsy. Choice and experimented
Receipts (1668).

{ assolettes.

q Take Benjamin four ounces, Storax two ounces,
3 ‘na Aloes half an ounce, Ambergris two drams, Musk

wenty four grains, Civet one dram, twenty Cloves,
f inamon in powder two drams, the Pills of two Limons
(cut small without touching them with your hands).
‘Mix all these together with Rose-water, and make a paste
of it with your hands; and never use it without Rose-
‘water or other Serent waters. You may steep gum

tagaganth in Rose-water till it become a Mucilage, and

vith that work the other Ingredients into a paste, and
orm it to Cakes for use. Tbid

“To make a familiar and cheap Pomo upon a sudden,
which smelleth very well.

_ Smear the bottom of the Cassolette Pot with a little
Civet, as much as you take upon the point of a knife:
‘and pour upon it a pretty quantity of Orange-flower-
water, and strew upon that some of buceanous, about as
uch as a thimble holds. Then kindle the Lamp under it.

Be sure to supply it with fresh Sweet water, before what
you put in be consumed. Ibid

223

rae ce sa a eS
PES eee Mths

XN) The Scented Garden &

To make an Odoriferant Ball.

Take Benjamin two drams, Storax, pure fine Ladanum,
one dram, Bark of Cedar, the thin rind of Orange
and Limon, Violets, Odoriferant Roses, Rosemary, red
Sanders, Calamus Aromaticus, 2 scruples. Reduce all
these into powder, and make Paste of it with gum
Tragaganth steeped in Orange-flower or Rose-water.
Then, heat a little the inside of a Mortar, and put 7"
spoonful or two of Orange-flower or Rose-water in it, and
upon that put one scruple of Civet, and half a dram of
Ambergris, and grind it well together with a warm Pestil.
When it is well incorporated, put half a scruple of good
Musk to it: which incorporate also; dropping into the
Composition thirty drops of Oyl of Lilly Convally,
when it is all cold. Then mix this Composition with the
first Paste, working them well together ; and lastly, add
to it ten drops of perfect Oyl or Quintessence of Cinamon
made by Distillation. Then form this into Balls of such a
bignesse as you will have them and dry them in th
shadow. Ibid. 7

SCENTS

Hungary Water. iq

To one pint of highly rectified spirit of wine, put amy
ounce of oil of rosemary, and two drachms of essence
of ambergris; shake the bottle several times, than le
the cork remain out twenty-four hours. After a mont
during which time shake it daily, put the water into sma
bottles.

a

Domestic Cookery (1834).

224

Sweet Bag, Pot-pourri and other Recipes &

ig
‘

Eau sans Pareil.

_ One quart of spirits of wine, one ounce of essence of
ergamot, two drachms of tincture of musk, add to them
half a pint of water, and bottle them for use.

Mrs. Grasse. The Art of Cookery (1784).

Eau de Bouquet.

_ Take one quart of spirits of wine, half an ounce of musk,
two drachms of tincture of saffron, mix them well
together, and let them stand one day ; then filter it with

py water. Ibid.
7 be Ambrosia Nosegay.
_ Take one pint of spirits of wine, one drachm of oil of

Cloves, one ounce of oil of nutmegs ; mix them and filter
ae 70% please. | Ibid.

ine de Luce.

Two ounces of the best rectified spirits of wine, one
chm of oil of amber, two drachms of salt of tartar,
repared powder of amber two drachms, twenty drops

oil of nutmegs, put them all into a bottle and shake it
yell ; let it stand five hours, then filter it and always keep
: by you, and when you would make Eau de Luce put
it into the strongest spirits of sal-ammoniac. Thid

Miss in ber Teens.

_ One quart of spirits of wine; essence of bergamot one
gounce ; oil of Rhodium two drachms, tincture of musk
Malf a drachm, and half a pint of water; mix them well
tog ether, and put them into bottles for use. Ibid.

Q 225

Pe eae 7 Sp eu ec x
ESS eat er

NQ The Scented Garden GB

An excellent Water for the Head and for Sleep called ye
Emperour Charleses Water.

When roses are blown, take a quart of good aquavitae
in a glass with a narrow neck and when the roses are half
blown take a handfull of the leaves without ye seed, pu
them into the glass and when the marioran bloweth and
the Apiastrum, take then a handfull of their buds, chor
them small and put them into the glass. Take alse
Cloves, Nutmegs, Cinnamon, Mace, Cardamum, of eac!
an ounce and a half: bruise all these grossly and put it ir
the glass and when the lavender and rosemary are blowr
add a handfull of each flowers, also, shake them wel
together and stop it close: let it stand 10 days in a ho
sun: it must be used by anointing the temples anc
nostrells ; it fortifieth and corroborateth the head am

memory. The Book of Simples (circa 1650).

A curious Perfume.

Boil, in two quarts of Rose-water, an ounce of Storai
and two ounces of Gum Benjamin; to which add, tie
up in a piece of gauze or thin muslin, six Cloves es
half a drachm of Labdanum, as much Calamus Aromz
cus, and a little Lemon-peel. Cover the vessel up clos
and keep the ingredients boiling a great while: strain ¢
the liquor without strong pressure, and let it stand ti
deposit the sediment, which keep for use in a box.

~The Torlet of Flora.

Compound Balm-W ater, commonly called Eau de Carm :

Take of the fresh Leaves of Balm, a quarter of a pov
Yellow Rind of Lemons, two ounces; Nutmegs 4i

226

Sweet Bag, Pot-pourri and other Recipes &

oriander-seeds, of each one ounce; Cloves, Cinnamon,
and Angelica Root; of each half an ounce; having
pounded the spices and seeds, and bruised the leaves
and roots, put them with a quart of Brandy into a glass
‘ ie of which stop the mouth, and set it in a warm
lace, where let it remain two or three days. Then add a
pint of simple Balm-water, and shake the whole well
tog her; after which distil in a vapour bath till the
ingredients are left almost dry ; and preserve the water
thus obtained, in bottles well stopped.

_ This water has been long famous at Paris and London,
E ad carried thence to most parts of Europe.

. Totlet of Flora.

All Flower W ater.
' Pour into a large vessel five quarts of strong Spirit of
‘Wine, and infuse in it the following Flowers, as they come
nseason ; Violets, Hyacinths, and Wall Flowers, of each
quarter of a pound ; single and double Jonquils, of each
yo ounces ; a quarter of a pound of Lilies of the Valley,
nd the same quantity of Spanish Jasmine ; half an ounce
f Rosemary Flowers ; an ounce of Elder Flowers ; two
ances of Wild, awd. and White Roses, bruised ;
three ounces of Orange Flowers ; a quarter of a pound of
ove-july Flowers, Syringo Blossoms, Tuberoses, and
S ops of Mint in Flower; and thirty drops of Quint-
essence of Musk-seed. The latter, however, need not be
added till the close of distillation, which must not be till
‘three days after the last Flowers have been infused. Per-
the operation in a warm bath, and having carefully
Tuted the head and receiver, which must be placed in a

of cold water, to preserve the scent, draw off about
227

N) The Scented Garden &

three quarts and a pint with a moderate fire, then change
the receiver, fix on another, and draw off another pint,
which, though of an inferior quality, is well worth pre-

serving. | The Toilet of Flora.

Imperial W ater.

Put into a gallon of Brandy, a quarter of a pound o:
Picked Violets, an ounce of Florentine Orrice, a quarter
of a pound of Double Jonquils, two ounces of picke¢
Orange Flowers, two Ounces of White Musk-Roses, thr ec
ounces of Tuberoses, a drachm of Mace, half a drachm
of Cloves, an ounce of Quintessence of Bergamot, anc
an ounce of Quintessence of Oranges. All the Flower!
must be gathered in their proper season. Observe to pu
into the Brandy at the same time with the Violets, h
Orrice, Mace and Cloves, in gross powder, then ad
the different Flowers as they come in season, rememberinj
not to add the quintessences, till after the Tuberose:

into a glass body, lute on the head carefully, and plac
under the receiver an earthen vessel filled with cold wate
that the Spirit may cool as fast as it comes over, by whic
means its scent will be the better preserved. You mz
draw off two quarts of a rectified Spirit, that will git
perfect satisfaction to the most delicate judge. Ibid.

To make Spirit of Lilley of the V ies (from Norway). —

N.B.—This serves in the room of Orange-F lower-W a i
in Puddings, and to perfume Cakes ; though it is drank
a Dram in Norway. ca
2.28 ‘

Sweet Bag, Pot-pourri and other Recipes &

Gather your Lilley-of-the-Valley Flowers, when they
e dry, and pick them from the Stalks; then put a
Q uarter of a Pint of them into a Quart of Brandy, and
so in proportion, to infuse six or eight Days; then
distil it in a cold still, marking the Bottles, as they are
drawn off, which is first, second, and third, etc. When
"you have distill’d them, take the first, and so on to the
third or fourth and mix them together, till you have as
“strong as you desire; and then bottle them and cork
them well, putting a lump of Loaf-Sugar into each

Bottle. The Country Lady’s Director (1732).

The Divine Cordial.

To make this, take, in the beginning of the month of
March, two ounces of the Roots of the true Acorus,
Betony, Florentine Orrice-roots, Cyprus, Gentian, and
sweet Scabious; an ounce of Cinnamon, and as much
Yellow Sanders; two drachms of Mace; an ounce of
Juniper-berries; and six drachms of Coriander-seeds ;
beat these ingredients, in a mortar, to a coarse powder,
and add thereto the outer Peel of six fine China Oranges ;
ut them all into a large vessel, with a gallon and a half
f Spirit of Wine; shake them well, and then cork the
vessel tight till the season for Flowers. When these are
in full vigour, add half a handful of the following ; viz
Violets, Hyacinths, Jonquils, Wall Flowers, Red, Damask,
White and Musk Roses, Clove-july-flowers, Orange-
Flowers, Jasmine, Tuberoses, Rosemary, Sage, Thyme,
| Lavender, sweet Marjoram, Broom, Elder, St. John’s-
| wort, Marigold, Chamomile, Lilies of the Valley, Nar-
cissuses, Honeysuckle, Borage, and Bugloss.

229

NS) The Scented Garden &

Three seasons are required to procure all these Flowers
in perfection; Spring, Summer, and Autumn. Every
time you gather any of these Flowers, add them im-
mediately to the infusion, mixing them thoroughly with
the other ingredients ; and three days after you have put
in the last Flowers, put the whole into a glass cucurbit,
lute on the head carefully, place it in a water bath over a
slow fire, keep the receiver cool, and draw off five quarts
of Spirit, which will prove of rare quality. As a medicine,
it is far more efficacious than Balm-water ; and for its
fine scent, one of the best perfumes.

The Toilet of Flora. j

The Oil commonly called the Spirit of Roses.

Take of Damask, or red Roses, being fresh, as many as
you please, infuse them in as much warm water as it
sufficient for the space of twenty four houres:; -
strain, and press them, and repeat the infusion sever: i
times with pressing, untill the liquor become fully im

with a refrigerator, let the Spirit which swims on
Water be separated, and the water kept for a new im
fusion. a

This kind of Spirit may be made by bruising the
with Salt, or laying a lave of Roses, and another of Salt
and so keeping them half a year or more, which ther
must be distilled in as much Common water, or Rol
water as is sufficient. 4

Joun Frencu. Lhe Art of Distillation (1652). E

230

Queen Elizabeth’s Perfume.

_ Take eight spoonfuls of Compound water, the weight
ef two pence, a fine powder of Sugar, and boil it on hot
bers and Coals softly, and half an ounce of sweet
“Marjoram dried in the Sun, the weight of two pence of
‘the powder of Benjamin. This Perfume is very sweet and

ee = ce time. A Queen’s Delight (1664).

A very good Perfume to burn.

_ Take two Ounces of the Powder of Juniper Wood,
‘one Ounce of Benjamin, one Ounce of Storax, six
drops of oil of Limons, as much oil of Cloves, ten grains
of Musk, six of Civet, mould them up with a little gum-
Dragon steeped in Rosewater, make them in little Cakes
and dry them between Rose leaves, your Juniper wood
must be well dried, beaten and searced.

The Queen’s Closet Opened (1662).

To make a Perfume to burn in a Chamber.

Take Benjamine, Storaxand Labdanum, of each a little ;
a little damaske powder, orace powder, a little, a little
frankincense and mirr, powder of Jniper ; beat all these
together to a paste in a hot morter and so make it up in
| the fashion of great black cloves and so burn them when
| you please, it’s a pleasant smell.

The Book of Simples (circa 1650).
231

The Scented Garden @

An odortferous par fume for chambers.

Take a glasseful of Rose water, Cloves well beaten in —
pouder, a penny weight: than take the fire panne, and —
make it reede hote in the fyre, and put thereon of the
saied Rose water wyth the sayd pouder of Cloves, making -
it so consume, by little and little, but the rose water
must be muskt, and you shall make a parfume of excellent

good odour. A Queen’s Delight (1662).

Rose Pastills to burn.

Take Benjamin three ounces, storax two ounces, §
Alexandrine or Damask Rose-buds one ounce; grind”
the Roses by themselves, and the rest also: Then take
Lignum Aloes, Amber, fine Sugar, Civet, powder of
Cypress, half a quarter of a pound; grind all these well
together. Then mix it with gum Tragaganth dissolved”
in Orange-flowers or Rose-water, and make them up.

Sir Kenetm Dicsy. Choice and Experimented
Receipts (1668).
King Edward VI’s Perfume.

Take twelve spoonfuls of right red Rose-water,

hot Embers and Coals softly, and the house will smell as.
though it were full of Roses; but you must burn the
sweet Cypress wood before, to take away the gross air.

The Queen’s Closet Opened (1662).

A plesent and delicate perfume. | A ;
Lay two or three drops of liquid Amber upon a glow ng
coale, or a peece of Lignum Aloes, Lignum Rhodium or ‘

Storax. §:x Huon Prarr. Delights for Ladies (1594). .
232 a

S) Sweet Bag, Pot-pourri and other Recipes @&
To perfume a House, and purify the Air.
Take a root of Angelica, dry it in an oven, or before the
fire, then bruise it well and infuse it four or five days in
White Wine Vinegar. When you use it, lay it upon a
_ brick made red hot, and repeat the operation several times.
. The Toilet of Flora.
: To make Court perfumes.
_ Take three Ounces of Benjamin, lay it all night in
| Damask Rose Buds clean cut from the white, beat them
4 very fine in a stone Mortar till it come to a Paste, then
_ take it out and mix it with a dram of Musk finely beaten,
as much Civet, mould them up with a little seazced Sugar,

4 and dry them very well and keep them to burn, one
at a time is sufficient. Ibid.

A very good perfume.

2 Six spoonfuls of Rosewater, Musk, Ambergreece and

_ Civet, of each two grams, a little Sugar beaten fine,

~ mould them together with Gum-Dragon steeped in
_ Rosewater, make them in little Cakes and dry them.

Ibid.

Perfumes to burn.

_ Take Damaske rose buds and cut off the whites, then
beat them very small; take half a pound of them when
they are beaten and put to them 3 ounces of benjamine,
half a quarter of an ounce of Muske, as much of civet and
asmuchambergreese : then mingle it all well together and
7 make it up in little thin cakes and lay them upon rose
q eerves and dry them in the sun till they be very dry.
’ The Book of Simples (circa 1650).
233

XQ The Scented Garden &

A Perfume to burn.

To make a good Perfume to burn, take Benjamin one —
ounce, Storax, Calamint two ounces, of Mastick white, —
Ambergreece, of each one ounce; Seeds, Calamus —
Aromaticus, Cypress wood, of each half an ounce, of —
Camphire one scruple, Labdanum one ounce; beat
all these to powder, then take of Sallow Charcole six ©
ounces, of liquid Storax two ounces, beat them all with
Aqua vitae, and then you shall rowl them into long round - {
Rowls. |

Sir Kenetm Dicsy. Choice and Experimented 3
Receipts (1668).

To make Perfumes to Burn.

Take half a pound of Damask Rose-buds (the whites
cut off) Benjamin three ounces beaten to powder, half a_
quarter of an ounce of Musk, and as much of Ambergris,
the like of Civet. Beat all these together in a stone-
morter. Then put in an ounce of Sugar, and make it up
in cakes, and dry them in the Sun, or by the fire, there is
no difference in making the Bags, but that they must be
red Roses.

The Closet of Sir Kenelm Dighy Opened (1669).

A Perfume against the corruption of the Atre.
Take red Roses, Spikenard, wood of Aloes, Cos
Rosemary, Masticks, red Saunders, Bdellium, Labdane
Olibanum, Saffron, of each a dramme and a halfe, Do
roots, Pepper, yellow Sanders of each three dramm
Cardamomes, Cubibes, Camphor, of each halfe a dramme, ~

234

EN] Sweet Bag, Pot-pourri and other Recipes @

five grains of Muske, put them into powder, and make
little Trochis ; with Rose water.

The Charitable Physitian, by Puitisert GuiBERt,
Physitian Regent in Paris (1639).

- CORDIAL PERFUMES

_ A Perfume againste griefe and paine.

_ Take leaves of Wormwood, Rosemary, Staechados,
_ Cammomill of each two ounces, Mirrh, Storax, Ben-
_ zoin of each three drammes, make them into Trochisques,
_ and perfume Cotton, and apply the Cotton very warme.
4 Ibid.

_ To make all Manner of Fumes and Perfumes.

_ A Snuffumigation to stay and dry Catarhes. Take
~ Coriander seeds, Roses, Nigilla infused in Vineger, of
_ each an ounce and a halfe, Masticks, Frankincense, of each
' halfe an ounce, gumme of Juniper two ounces. Make
_ them into a powder, the which strow upon a chafing

| dish of coales, and perfume the cap and clothes for the
_ head. You may make them into Trochisques with Rose-
4 water and gumme Dragant if you please. ‘Ibid.

_ Another perfume of the same.

_ Take Frankincense, Masticke, Labdanum, Storax,
| of each halfe a dramme, beat them together and make
1 _ them i into Trochisques with gumme Dragant dissolved in
i: Rose water. Ib

i Bo id.

235

XQ The Scented Garden YB

SCENTED BATHS

A Cosmetic Bath.

Take two pounds of Barley or Bean-meal, eight pounds ©
of Bran, and a few handfuls of Borage leaves. Boil these —
ingredients in a sufficient quantity of spring water. Noth-
ing cleanses and softens the skin like this bath. |

The Toilet of Flora.

An Aromatic Bath.

Boil, for the space of two or three minutes, in asufficient 7
quantity of river-water, one or more of the following ©
plants; viz. Laurel, Thyme, Rosemary, Wild Thyme, ©
Sweet-Marjoram, Bastard-Marjoram, Lavender, South-
ernwood, Wormwood, Sage, Pennyroyal, Sweet-Basil,
Balm, Wild Mint, Hyssop, Clove-july-flowers, Anise,
Fennel, or any other herbs that have an agreeable scent.
Having strained off the liquor from the herbs, add to it)
a little Brandy, or camphorated Spirits of Wine. 4

To make a bath for Melancholy.

Take Mallowes, pellitory of the wall, of each hs e
handfulls ; Camomell flowers, Mellilot flowers, of each
one hindtall hollyhocks, two handfulls; Isop one
greate handfull, senerick seede one ounce, and boil them
in nine gallons of Water untill they come to three, then
put in a quart of new milke and go into it bloud warm ©

pr something Marwice Arcana Fairfaxtana. a

236

NV Sweet Bag, Pot-pourri and other Recipes Y

a WASH BALLS AND SCENTED SOAPS

| Musked Sope.

Take foure pound of Castle Sdves cut it into small

_ pieces ; then take powder of Cloves and white Sanders of

q each two ounces, Benjamin an ounce, Muske twenty

' gtaines ; incorporate them all together, and put to them

_ two or three drops of Oyle of Cloves or Nutmegs.

: The Charitable Physitian, by Puitisert GurBert,
Physitian Regent in Paris (1639).

To make an I ‘pswich Bail.

_ Take a pound of fine white Castill Sope, shave it thin
in a pinte of Rose-water, and let it stand two or three
_ days, then pour all the water from it, and put to it half
__ a pinte of fresh water, and so let it stand one whole day,
_ then pour out that, and put half a pinte more, and let it
_ stand a night more, then put to it half an ounce of powder
' called sweet Marjoram, a quarter of an ounce of powder
' of Winter Savoury, two or three drops of the Oyl of
4 Spike, and the Oyl of Cloves, three grains of Musk, and
_ as much Ambergris, work all these together in a fair
_ Mortar, with the powder of an Almond Cake dryed, and
__ beaten as small as fine flowre, so rowl it round in your
hands in Rose-water.

The Queen’s Closet Opened, by W. M., Cook to
Queen Henrietta Maria (1655).

| To make a Musk-ball.
| 3 To make Musk-balls, take Nutmegs, Mace, Cloves,
_ Saffron and Cinnamon, of each the weight of two pence,

237

SQ The Scented Garden @&

and beat it to fine powder, of Mastick the weight of —
two pence half-penny, of Storax the weight of six-pence, —
of Labdanum the weight of ten-pence ; of Ambergreece —
the weight of six pence; and of Musk four grains, ©
dissolve and work all these in hard sweet Sope till it
come toa stiff Paste, and then make Balls thereof.

GervasE Marxuam. The English Housewife (1625).

Balles for the face.

Take greate Allecant reasons (raisins) a quarter of a 4
pounde, stone them but wash them not and beate them in ©
a morter very fine, take as many almonds, not Jordans, —
but of ye common sort and blanch them and drye them ~
in a cloth very well and beate them in a stone morter —
also very fine, when you have done thus to them bothe, —
mingle them bothe together and beate them againe, and —
putt to it half a quarter of a pounde of browne leavened
bread, wheaten breade, and beate them altogeather and
mingle them well togeather and then take it and make ©
it in little balles and then wash yor face at night with one ~
of them in fayre water. Yf you have this only to wash —
yor hands, put in a little Venice Soape but putt none of
that in for youre face. Arcana Fair faxiana. ;

Honey Soap. a
Take four ounces of White Soap, and as much Honey, ‘
half an ounce of Salt of Tartar, and two or three drachms ©
of the distilled Water of Fumitory; mix the whole
together. This Soap cleanses the skin well, and renderaia
it delicately white and smooth. It is also used advantage- q
ously to efface the marks of burns and scalds. @
The Toilet of Flora.

238

S) Sweet Bag, Pot-pourri and other Recipes &

_ A Wash-ball, an excellent Cosmetic for the Face and Hands.

_ Take a pound of Florentine Orrice, a quarter of a
_ pound of Storax, two ounces of Yellow Sanders, half an
ounce of Cloves, as much fine Cinnamon, a Nutmeg, and
_ twelve grains of Ambergrise ; beat the whole into very
1 fine powder, and sift them through a lawn sieve, all
_ except the Ambergrise, which is to be added afterwards.
_ Then take two pounds of the finest White Soap, shaved
: "small, and infuse it in three pints of Brandy, four or five
_ days. When it is dissolved, add a little Orange Flower-
_ water, and knead the whole into a very stiff Paste with
: the best Starch finely powdered. Then mix the Amber-
_ gtise, with a little Gum Tragacanth liquified in sweet-
' scented Water. Of this Paste make Wash-balls; dry
_ them in the shade, and polish them with a pasteboard or

| Lignum Vitae cup. Ibid

| A perfumed Soap.

_ Take four ounces of Mash-mallow Roots skinned and
_ dried in the shade, powder them, and add an ounce of
_ Starch, the same quantity of Wheaten Flour, six drachms
_ of fresh Pine-nut Kernels, two ounces of blanched
: 4 Almonds, an ounce and a half of Orange Kernels husked,
"two ounces of Oil of Tartar, the same quantity of Oil of
- Sweet Almonds, and thirty grains of Musk; thoroughly
_ incorporate the whole, and add to every ounce, half an
— ounce of Florentine Orrice-root in fine powder. Then
| steep half a pound of fresh Marsh-mallow Roots bruised
14 in the distilled Water of Mallows, or Orange Flowers,
_ for twelve hours, and forcibly squeezing out the liquor,

239

XQ The Scented Garden &

make, with this mucilage, and the preceding Powders and —
Oils, a stiff Paste, which is to be dried in the shade, and —
formed into round balls. Nothing exceeds this Soap for —
smoothing the skin, or rendering the hands delicately —
white. Ibid. 7

To make Wash-Balls.

Shave thin two pounds of new white soap into about a
tea-cupful of rose-water, then pour as much boiling-water
on as will soften it. Put into a brass pan a pint of sweet —
oil, four-pennyworth of oil of almonds, half a pound of ©
spermaceti, and set all over the fire till dissolved ; then
add the soap, and half an ounce of camphor that has
first been reduced to powder by rubbing it in a mortar
with a few drops of spirit of wine, or lavender-water, or
any other scent. Boil ten minutes, then pour it into a
basin, and stir it till it is quite thick enough to roll up
into hard balls, which must then. be done as soon as
possible. If essence is used, stir it in quick after it is taken —
off the fire, that the flavour may not fly off. 2

Domestic Cookery (1834).

A delicate Washing Ball.

Take three ounces of Orace, halfe an ounce of Cyprelil
two ounces of Calamus Aromaticus, one ounce of Re
leaves, two ounces of Lavender flowers: beat all the
together in a mortar searcing them thorow a fine Sear
then scrape some castill sope, and dissolve it with so
Rose-water, then incorporate all your powders therewi
by labouring them well in a mortar. 4

Sir Hucn Prarr. Delights for Ladies (1594).
240

o make W ashing-balls.

To make very good washing-balls, take Storax of both
kinds, Benjamin, Calamus Aromaticus, Labdanum, of
each alike, and bray them to powder with Cloves and
_Orris ; then beat them all with a sufficient quantity of
Sope till it be stiff, then with your hand you shall work
it like paste, and make round balls thereof.

Gervase Marxuam. The English House-Wi fe (1625).

_ Lady Lilleys Bail. ?

__ Take twelve ounces of oil-soap shaved very fine, sper-
_ maceti three ounces, melt them together ; two ounces of
bismuth dissolved in rose-water for the space of three
ours, one ounce of oil of thyme, one ounce of the oil of
_Carraways, one ounce of essence of lemons, mix all well

together. Migs. Grasse. The Art of Cookery (1784).

Fine scented W asb-ball.

_ Take of the best White Soap, half a pound, and shave
4 it into thin slices with a knife ; then take two ounces and
_ a half of Florentine Orrice, three quarters of an ounce
~ of Calamus Aromaticus, and the same quantity of Elder
_ Flowers ; of Cloves, and dried Rose Leaves, each half an
ounce; Coriander-seeds, Lavender, and Bay Leaves, of
_ each a drachm, with three drachms of Storax. Reduce the
_ whole to fine powder, which knead into a paste with the
4 _ Soap ; ; adding a few grains of Musk or Ambergrise. When
_ you make this Paste into Wash-balls, soften it with a
- little Oil of Almonds, to render the composition more
R 241

NX) The Scented Garden &

lenient. Too much cannot be said in favour of this Wash-
ball, with regard to its cleansing and cosmetic property. —

The Toilet of Flora.

To make Blue, Red or Purple Wash-Balls.

Get some white soap and cut it into square pieces
about the bigness of dice; let it lie in a band-box or a —
sieve on the top of an oven to dry, beat it in a mortar to”
a powder, and put it into a pan; damp it with rose water,
mix it well with your hands, put in some hair-powder to _
make it stiff, then scent it with oil of thyme, and oil of
-carraway. :

If you would have them blue, put in some powder-blue, |
if red, some vermilion, if purple, some rose-pink; mix
them well together with your hands, and squeeze them
as close as possible ; make them very round, of a size agre-
able to your mind; put them into a sieve two or three
days; then scrape them a little with a wash-ball scraper
and let them lie in the sieve eight or nine days. After-
wards scrape them very smooth, and agreable to your

mind. Mrs. Gtuasse. The Art of Cookery (1784). 7

White Almond Wash-Balls.

Take some white soap and slice it thin and put it in .
band-box on the top of an oven to dry, three weeks or
more ; when it is dry beat it in a mortar till it is a powder;
to every four ounces of soap add oneounce of hair-powder,
half an ounce of white-lead, put them into a pan, and
damp them with rose-water to make it of a propef

ES

consistency; make them into balls as hard and close
242 4

S) Sweet Bag, Pot-pourri and other Recipes @

as possible, scrape them with a ball-scraper letting them
lie three weeks in a sieve to dry; then finish them with
a ball-scraper to your mind. Ibid.

- AROMATIC VINEGARS

_ Aromatic Vinegar for the Toilet and the Sick room.

_ Put a handful of rosemary, of wormwood, lavender

4 and mint into a stone jar and cover with a gallon of strong
"vinegar. Keep near a fire for 4 days and then strain, add

_ one ounce of powdered camphor. Bottle for use.

The Toilet of Flora.

| Distilled Lavender Vinegar.
3 Put into a stone cucurbit any quantity of fresh-gathered
Lavender Flowers picked clean from the Stalks; pour
on them as much distilled Vinegar as is requisite to make
q the Flowers float ; distil in a vapour-bath, and draw off
a about three- hacks of the Vinegar.
_ In the same manner are prepared the Vinegars from
' all other vegetable substances. Compound Vinegars are
"made by mixing several aromatic substances together ;
\ obserying only to bruise all hard woody ingredients, and
~ to let them infuse a sufficient time in the Vinegar before
you proceed to distillation. Ibid.

_ Vinegar of the Four Thieves.

_ Take of the tops of Sea and Roman Wormwood, Rose-
_ Mary, Sage, Mint, and Rue, of each an ounce and a half ;
_ Lavender Flowers two ounces, Calamus Aromaticus,

243

N) The Scented Garden &

Cinnamon, Cloves, Nutmeg, and Garlic, of each a
quarter of an ounce; Camphire, half an ounce; Red |
Wine Vinegar, a gallon. Choose all the foregoing in-
gredients dry, except the Garlic and Camphire; beat
them into grose powder, and cut the Garlic into thin
slices ; put the whole into a matrass; pour the Vinegar —
on them, and digest the mixture in the sun, or in a gentle ©
sand-heat, for three weeks or a month. Then strain off -
the Vinegar by expression, filter it through paper, and —
add the Camphire dissolved in a little rectified Spirit of
Wine. Keep it for use in a bottle, tightly corked. E

The Vinegar of the Four Thieves is antipestilential, and —
is used successively as a preservative against contagious |
disorders. The hands and face are washed with it every
day ; ; the room fumigated with it, as are also the cloaths,
in order to secure the person from infection. Ibid. 7

E
c

To make Musk Sugar.

that sugar, put in some more, it will be well perfumed. a

Ibid. 4

A Perfume to perfume Starch.

After you have made your starch something thic k,
put in some rose water, which musk and ee ese
have been steed in all night and it will make your linnen
to smell most pleasantly. a

The Book of Simples (circa 1650). :
244

EN Sweet Bag, Pot-pourri and other Recipes &

Fine Sweet Powder for the hair.

Take one pound of the best starch you can get, put

into a Bason with half a pint of Rosemary water, as

4 q much Rosewater, stir them well together with a spoon,

_ then dry them well in the Sun, then take the searced
_ Powder of Damask Roses, and four grains of Amber-

| _ greece, mix it well with your Starch and sift it fine.

The Pearle of Practice (1662).

| To make Oyle of Roses three wayes.
The first way is, take a pound of red Rose buds, beat
them in a Marble morter with a woodden pestle, then
~ put them into an earthen pot, and poure upon them foure
pound of oyle of Olives, letting them infuse the space of
a moneth in the Sunne, or in the chimney corner stirring
_ of them sometimes, then heate it, and presse it, and
_ straine it, and put it into the same pot or other vessell to

keepe.

___ The second is take halfe a pound of red Roses, and halfe
_ a pound of Damaske, beate them together in a marble
- Morter, and put them into a pot, and poure upon them
- foure pounde of oyle, and let them infuse the space of
twelve houres, then pour them all into a pan and boyle
_ them two or three boylings, and straine them and presse
_ them in a strong towell in the presse, and in the meane
_ time put in the pot as many more Roses and poure the
_ oyle upon them and so beate them and presse them and

245

N) The Scented Garden &

put Roses to the oyle three times, and then boyle it —
untill all the humidity bee consumed. The third is to —
take all Damask Roses and no red and make three in- —
fusions as before. a
The Charitable Physitian, by Puitisert GuiBERT,
Esquire and Physitian Regent in Paris (1639).

Oyle of Fasmine is made thus.

Take of flowers of Jasmine as many as you please, put
them into as much sweet mature Oil as you please, put —
them into a glasse close topt, and set them into the
Sun to be infused for the space of twenty dayes, then —
take them out, and straine the Oil from the flowers ; re
and if thou wouldest have the Oil yet stronger, put in :
new flowers and do as before. 4

This is a pleasant perfume, and being mixt with Oils
and ointments, gives them a gratefull smell, it is also used 3
in the perfuming of Leather. 4

After this manner may be made Oil of any flowers, butl
because I shall keep my self to the Art of distillation only,

I shall not so far digresse as to speak of these kinds of -
Oils, only I thought good to set down the Oil of Jasmine ©
because by reason of its fragrancy it hath some analogie ©
with Chymicall Oils that are made by distillation. ;

Joun Frencu. The Art of Distillation (1652).

Fasmine Oil. a

Nothing more is required than to dip the finest cotton
wool in clear olive oil, which must be spread in in
layers, in a tall glass vessel, with alternate layers of
Jessamine flowers which, in a few days, will impart the
246

NS) Sweet Bag, Pot-pourri and other Recipes &
_ whole of their perfume to the cotton. The oil may then
_ be pressed out for use: and the cotton itself may be laid
_ in drawers or band-boxes, where its perfume is wished
a for. Practical Economy (1822).
g Pomade Divine.
Clear a pound and a half of beef-marrow from the
_ strings and bone, put it into an earthen pan or vessel of
__ water fresh from the spring, and change the water night
_ and morning for ten days; then steep it in rose-water
twenty-four hours, and drain it in a cloth till quite dry.
_ Take an ounce of each of the following articles, namely
_ storax, gum-benjamin, odoriferous Cypress powder, or of
_ Florence, half an ounce of cinnamon, two drachms of
_ cloves and two drachms of nutmeg, all finely powdered ;
_ mix them with the marrow above prepared; then put
_ all the ingredients into a pewter pot, that holds three
__ pints; make a paste of white of egg and flour, and lay it
_ upon a piece of rag. Over that must be another piece of
- linen to cover the top of the pot very close, that none of
_ the steam may evaporate. Put the pot into a large copper
pot with water, observing to keep it steady, that it may
not reach to the covering of the pot that holds the
_ marrow. As the water shrinks, add more, boiling hot ;
_ for it must boil four hours without ceasing a moment.
_ Strain the ointment through a linen cloth into small
_ pots, and, when cold, cover them. Do not touch it with
_ anything but silver. It will keep many years.
A fine pomatum may be made by putting half a pound
| - of fresh marrow, prepared as above, and two ounces of
E _hog’s lard, on the ingredients ; and then observing the
a same process as above. Domestic Cookery (1834).

247

XQ The Scented Garden &

SCENTED GLOVES

Divers excellent scents for gloves, with their proportions, and —
other circumstances, with the manner of performing.

The Violet, the Orenge, the Lemmon duely propor-
tioned with other sents, perform this wel: so likewise of
Labdanum, Storax, Benjamin. The manner is thus:
First lay your amber upon a few coales, till it begin to
crack like lime: then let it cool of itself, taking away the
coal: then grinde the same with som Yellow ocre, till -
you perceive a right colour for a glove: with this mixture
wash over your glove, with a little haire brush upon
smooth stone in every seame, and all over: then hang
your gloves to dry upon a line: then with gummed
Dragant dissolved in some Rose-water, and ground with —
a little oil de Ben, or of sweet Almonds upon a stone:
strike over your glove in every place with the gumme and 1:
oile so ground together : doe this with a little sponge, but |
bee sure the gloves bee first thorowly dry and the colour
well rubbed and beaten out of the glove, then let them q
hang again till they be dry, which will bee in short time. |
Then if you will have your glove to lye smooth and fair in - 4
shew, go over it againe with your spunge and the mixture -
of gumme and oile, and dry the glove yet once againe.
Then grind upon your stone two or three graines of goo :
Musk, with halfe a spoonfull of Rose-water ; and with a
very little peece of a spunge take up the composttaill
by alittle and a little : and so lay it upon your glove, ly
upon the stone. Picke and strain your gum Dragagar
before you use it, Perfume but the one side of your glove

248

S) Sweet Bag, Pot-pourri and other Recipes @&

at once, and then hang it up to dry and then finish the
_ other side. Ten grains of Musk will give a sufficient
_ perfume to eight paire of gloves. Note also, that this

.. is done upon a then Lambsleather glove: and

_ if you work upon a Kid’s skin or Goat’s skin, which is
_ usuall leather for rich perfumes, then you must adde
more quantitie of the oyle of Ben to your gum and go
over the glove twice therewith.

Sir Hucu Puarr. Delights for Ladies (1594).

| To perfume Gloves.
_ Take Angelica~water and Rose-water, and put into
_ them the powder of Cloves, Ambergreece, Musk, and
- Lignum Aloes, Benjamin, and Calamus Amoraticus :
_ boyl these till half be consumed: then strain it and put
_ your Gloves therein ; then hang them in the Sun to dry
4 2 and turn them often : and thus three times, wet them and
il them again: or otherwise take Rose-water and wet
_ your Gloves therein, then hang them up till they be
_ almost dry; then take half an ounce of Benjamin, and
j ind i it with the oyl of Almonds, and rub it on the Gloves
4 till it be almost dryed in: then take twenty Grains of
_ Ambergreece, and twenty Grains of Musk, and grind
_ them together with oyl of Almonds, and so rub it on the
Gloves, and then hang them up to dry, or let them dry in

_ your bosome, and so after use them at your pleasure.

Gervase Marxuam. The English House-Wife (1625).

To perfume Gloves.

To perfume gloves excellently take the Oyl of sweet
_ Almonds, oyl of Nutmegs, oyl of Benjamin of each a

249

\4
14
1 a

SQ The Scented Garden &

Dram, of Amber-greece one grain, fat Musk two grains :
Mix them all together, and grind them upon a Painter’s —
Stone, and then anoint the gloves there with, yet before —
you anoint them, let them be dampishly moistened with —
Damask Rose-water. Thid. 4

Se ee pe eS

To perfume a Ferkin.

To perfume a Jerkin well take the oyl of Benjamin a —
pennyworth, oyl of Spike and oy] of olives, half penny-
worths of each, and take two Spunges, and warm one of ©
them against the fire and rub your Jerkin therewith, and —
when the oy] is dryed take the other Spunge and dip it in ©
the oyl, and rub your Jerkin therewith till it be dry, ©
then lay on the Perfume before prescribed for gloves.

Ibid.
To perfume gloves. :

Take benjamine, storax, civet, muske and amber-—
greese with the oyle of sweet balsams: with a little
orace flower water grind all these very well upon a
painters stone and so wash your gloves with it and put
them upon sticks and dry them: the oyle of balsame
keeps them supple that they will not dry stiff. q

The Book of Simples (circa reso)

SCENTED TOBACCOS

A pleasant and wholesome Perfume for Tobacco taken in a
Pipe. 4
Take one ounce of the hard Balsom that is in Nuts 4
Ambergris half a dram, Oyl of pe six drops, Oyl
250

aN Sweet Bag, Pot-pourri and other Recipes &

of Cinamon six or seven, or ten drops, Oyl of Cloves three
_ drops; work all these together by long malaxation in
a Mortar warmed a little, into a uniform gummy sub-
_ stance: whereof as much as a Pepper-corn pressed in
_ at the top of a Pipe of Tobacco, will make it taste ex-
ceeding well, and perfume the mouth and room very
pleasantly, by taking it in smoke.

The Closet of Sir Kenelm Digby Opened (1669).

Another richer Perfume : being pleasant and wholesome, to
perfume Tobacco taken in a Pipe.

_ Take Balm of Peru half an ounce, seven or eight Drops
_ of Oyl of Cinamon, Oyl of Cloves five drops, Oyl of
_ Nutmegs, of Thyme, of Lavender, of Fennel, of Aniseeds
- (all drawn by distillation) of each a like quantity, or
' more or less as you like the odour, and would have
_ it strongest ; incorporate with these half a dram of

_ Amber-grease : make all these into a Paste ; which keep

in a Box: when you have filled your Pipe of Tobacco,

_ put upon it about the bigness of a Pins Head of this

Composition.

It will make the Smoak most pleasantly odoriferous,

_ both to the Takers, and to them that come into the Room,

and ones Breath will be sweet all the day after. It also

_ comforts the Head and Brains. Approved by Sir Kenelm

_ Digby.

G. Hartman. The True Preserves of Health (1682).

251

N) The Scented Garden &

SCENTED SNUFFS

The Manner of making the famous Barcelona Snuff, as it~
was perform d at the Lyon at Barcelona. This is
also call’d Myrtle Snuff. q

Take Seville snuff, and prepare a dry Barrel, that his :
not had any Wine in it, or any Scent; then cut the
fresh tops of Myrtle, and lay a layer of chet at the bottom ©
of the Cask, an Inch or two thick ; then lay snuff in that
as thick, and lay on more Myrtle, two Inches ; then again,
put on snuff, and so fill the Barrell in the same Manner,

Stratum super Stratum. Then press it down with a Board,

that will sit, and sit three Weights upon it of a quarter

of an Hundred a-piece, and let it stand four and twenty

Hours ; then turn it out, and sift it, flinging the Myrtle

away; then put it into the Cask, as before, with fresh

Myrtle, and serve it so three times, and sift it off. When

this is done, add to every ten Pounds of snuff, one pound

of Orangery Snuff, and mix the whole very well, and aft or
three days, put it into glaz’d Pots, well pressed into them,
and stopt close: or else into Leaden Pots; which last is

rather the best. p, Country Lady’s Director (1732).

To make Orangery Snuff. :-

Take Seville Snuff and Orange-Flowers, fresh gather’d |
early in the Morning. And in a glaz’d earthen Vessel,
lay a Layer of the Flowers, then a Layer of Snuff, then
a Layer of Flowers; and so on, till the Pot is full.
Press it down very senthy, and let the Mouth of the Pot
be open for twenty-four Hours; then turn all out,

252

XS) Sweet Bag, Pot-pourri and other Recipes &

and sift your Snuff, and lay in fresh Flowers, with
_ Snuff, in the same manner as before ; and at the end of
_ four and twenty Hours sift it off again, and repeat the
_ same the third time: being sure that the Flowers do not
- remain longer than twenty-four Hours, else they will
_ sour the Snuff. For making this Snuff you ought to allow
at least a pound for Waste, for the Flowers will gather a

4 great deal of it. Ibid.

_ Method of scenting Snuff.

_ The Flowers that most readily communicate their
flavour to Snuff are Orange Flowers, Jasmine, Musk Roses,
_ and Tuberoses. You must procure a box lined with dry
_ white paper; in this strow your Snuff on the bottom
_ about the thickness of an inch, over which place a thin
layer of Flowers, then another layer of Snuff, and con-
_ ‘tinue to lay your Flowers and Snuff alternately in this
_ manner, until the box is full. After they have lain to-
_ gether four and twenty hours, sift your Snuff through a
' sieve to separate it from the Flowers, which are to be
| thrown away, and fresh ones applied in their room in the

' former method. Continue to do this till the Snuff is

_ sufficiently scented ; then put it into a canister, which
keep close stopped. Ibid

Or
_ Put your Flowers that are placed over each layer of the
| Snuff, between two pieces of white paper pricked full of
| holes with a large pin, and sift through a sieve the Snuff

_ that may happen to get between the papers. To scent

253

ee oP nie

NS). The Scented Garden Me

the snuff perfectly it is necessary to renew the Flowers
four or five times. This method is the least troublesome -
of the two. Ibid.

Or

A very agreeable scented Snuff may be made with —
Roses, by taking Rosebuds, stripping off the green cup, ©
and pistil that rises in the middle, and fixing in its place -
a Clove; being careful not to separate the Leaves that —
are closed together. The Rose-buds thus prepared, are —
to be exposed to the heat of the sun a whole month, in-
closed in a glass well stopped, and are then fit for use.

To make Snuff scented with a thousand Flowers, take —
a number of different Flowers, and mix them together,
proportioning the quantity of each Flower, to the degree
of its perfume, so that the flavour of no one particular _
Flower may be predominant. The Toilet of Flora.

Per fumed Snuff. |

Take.some Snuff, and rub it in your hands with a little
Civet, opening the body of the Civet still more by rubbing’ a
it in your hands with fresh Snuff; and when you have
mixed it perfectly with the Snuff, put them into a canister.
Snuff is flavoured with other perfumes in the same way.

~ Ibid.

Snuff after the Maltese Fashion. |

Perfume with Ambergrise, in the manner already de-
scribed, some Snuff previously scented with Orange
Flowers. Then grind in a mortar a little Sugar with
about ten grains of Civet, and mix by little and little
with about a pound of the foregoing Snuff. Ibid. .

254

nN Sweet Bag, Pot-pourri and other Recipes G@

Italian Snuff.

_ Put into a mortar, or other convenient vessel, a quantity
of Snuff already scented with some Flower, pour on it a
- little White Wine, and add, if agreeable, some Essence
_ of Ambergrise, Musk, or any other Perfume you like
best; stir the Snuff and rub it well between your hands.
_ Scent Snuff in this manner with any particular flavour,
_ and put the different scented Snuffs, in separate boxes,
_ which are to be marked, to prevent mistakes. 7) -)

_ Snuff scented after the Spanish Manner.

_. Take a lump of double-refined Sugar, rub it in a mortar
_ with twenty grains of Musk; add by little and little a
_ pound of Snuff, and grind the whole with ten grains of
_ Civet, rubbing it afterwards well between your hands.
__ Seville Snuff is scented with twenty grains of Vanilloes
' only. Keep your Snuff in canisters closely stopped, to
_ prevent the scent from exhaling.

__ As Spanish Snuff is very fine and of a redish colour, to
" imitate it nicely, take the best Dutch Snuff, well cleansed,
granulated, and coloured red; beat it fine, and sift it
through a very fine lawn sieve. After it has been cleansed,
according to the foregoing directions, it is fie to take any
scent whatever.

There is no risk in using a sieve that retains the scent
_ of any Flower, to perfume your Snuff with the flavour of
_ Musk, Ambergrise, or any other Perfume. On the con-
| trary, the Snuff receives the Perfume the more readily,
| and preserves its flavour the longer on that account.

Ibid.
255

XQ The Scented Garden Eg

Herb Snuff.

Take Sweet Marjoram, Marum Syriacum Leaves, and |
Lavender Flowers dried, of each half an ounce, Afara-
bacca Leaves, a drachm. Rub them all into a powder. a

‘Ibid. E

Take Betony Leaves and Marjoram, of each half an
ounce, Afarabacca Leaves, a drachm. Beat them together
into a powder. 2

Or

Take Marjoram, Rosemary Flowers, Betony, < ad
Flowers of Lilies of the Valley, of each a quarter of an
ounce; Nutmegs, a drachm and a half; Volatile 8: ty
forty drops. Powder, and keep the mixture in a phial,
close stopped. a

Or ; s

Take Flowers of Lavender, and Clove-july-flowers,
of each a quarter of an ounce; Lilies of the Valley,
Tiel-tree Flowers, Flowers of Sage, Betony, Rosemary,
and Tops of Marjoram, of each half a drachm;
Cinnamon, Aloes-wood, Yellow Sanders, and nite
Helebore-root, of each a drachm ; Oil of Nutmegs and
Oil of Lemons, of each three dian ; mix them inal
powder. 7

A pinch or two of any of these Snuffs may be take
night and morning medicinally, or at any time fo
pleasure. Ibi 1.

a

=
ene

256

i
=

Sen MOE Hi,

Si Aa

UPPER Oe TE WY
'

eS

SY Sweet Bag, Pot-pourri and other Recipes z

SCENTED CANDLES

| Candles to perfume the Aire.

Take Benjamin, Storax, of each foure ounces, Frank-
incense, Olibanum, of each twelve ounces, Labdanum
eighteen ounces, Nigella an ounce, Coriander seeds,
Juniper berries, of each halfe an ounce; liquid Storax
sixe ounces, Turpentine halfe an ounce, forme them
into Candles with gum: dragant and Rose water.

The Charitable Physitian, by Puitisert Guipert,
Physitian Regent in Paris (1639).

— Odoriferous Candles against Venome and the plague.

Take Labdanum three ounces, Storax ten drams,
Benjamin sixe drammes, Frankincense an ounce and a
halfe, Staechados two ounces, red Roses, Cloves, of each
three ounces, Citron peele, Yellow Sanders, of each three
drammes, Juniper berries halfe an ounce, Muske and
Ambergreece, of each halfe a scruple: forme them into

_ Candles with gum: dragant dissolved in Rose water.

Ibid.

7 +57

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jog ‘“sIomoy o1TyM yuLIBesy AIDA “Joop S—-z Ysng
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UINULTUUEUTUTO AA

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eruvut

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271

*soavot poyusss-Afooms A190 A.

"soavol poqusos-Aooms A194
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ado *g
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ry.

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POLIOULy
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svAveultyy
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272

‘sapyonsAouoy oy) JO 389q dt],

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Aron “pamnopoo-wvaig §‘ounji0g *y Aq paonponuy

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"sIoMOy JuLIseIy MOTTA [UG ‘udoIS 190A]
"tos Auv ut soatiyy, “poiusss-jooms A[3uons
sIamoy use13-moye< podeys-dno ‘uurmine ur pjos
“‘oBvyoy [eiusureuso AoA ‘gggI ut aorx[vg weYIN
JO uapied oy ut uoiduiog doystg Aq umoi3 usaq
PAvY OJ UMOUTY ‘kOLIOUTY "NV WoIy pednporut ysorpIva
92 Jo suo pur soon Aprey [NyMNveq your oY Jo 9UG,
"IDA “T WOIy po}oVIIXe [IO oy) uLYD

9 a et 2 eee Cen = be,

: paruoos Apruvsvoyd ssoj sx yoy ‘oyds yo [Yo Oya sprorA

roquroidag
02 ounf

raquiaidag
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Areniqay
pue Arenue[

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(Ayorsea

yoangy Ayre)
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(apponsfouoy uourutos)

umuourdyoriied

vIDITUO'T

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vurys (euvorepy “y ads)

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pue snonordsuoout sioMmoy,g *901} ysel0y snonprosq]
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(6gZ1 *3ut)

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Pre

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= T19se1J vrouseyy
. tAvarpocy epouseyy
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yi vVpIO vI[OUSLIA[
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2 enotdsuoo vrouseyy

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(a0m3 Joquinond)

ovoovljouseyy v}vUTUINOY vI[OUsEIy

snaioqie snutdn’T
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274

(061 *3ut)
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snqoy vipouseyy

touus'y erpouseyyy

vonofoddy vrpouseyy
ToINOPY vrpouseypy

voy
-Ipuvi3 vipouseyy

275

*Iot]Iva 9UIOD

pur 3900 Jo pvoysut snojnpued sraMmoy.y ‘eioprared ayy
~ *stamoy aystnbxe “ueidery AraA ‘vrograred

WW pue vonajoddy “wo usemeq puqty & Aqqeqorg
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usemjoq pugqdy oouryos ve Apuoreddy ‘ose sivad

O11 ynoqe uosdwoyy, “I & JO Arasinu oy) Ur posiey
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‘readde soavoy oy) d10J9q sIomoy

poqusss-Ap}2aMG *JOMOY O} seIToUseUT YI FO IsoTIE|

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rs

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YUse}xIs sduIs ysvoz ye ‘AIJUNOD sty} UT po}zeAN[ND

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: Ava
yourumng Pury “MA $ -epq snydpepepyg
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pur ‘o8urig
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visy pur SNLIvUoIOD
Anf odomy yg avoovi8esyixeg snydjepepryg
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sotdeds 19430
pue osuemmure
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*NOSvas *NIOTUO econ co) "TWN

278

3 saroods pore =
ee . *punoe Ajasopo sit pur a
ae oy) Suryueds ‘ourngsod oruresteq Suoss v oAvy soAva’y voLIOWY "N avaovoeg viozruresteq sntndog
vorndind ‘1a
| "SI9MOY UIvoID pue MoTfod JuLASeIZ ‘opeys ded pur snxnq

qios Ayevod ut uopszed yoos Joy oPquitns ‘useIZ10A9 Burpies Avy ‘fudy odoimg pemueg = ovaovpe8Ajog «=—s -ov ute vye3Ajog
| *SIDMOP 9ITYM Pozusds JO sMOTIIG Anf ‘oun{ = puryeoz mon ovoovaeyy = tPeATT sn uviselg
[udy 89381
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*poysnsd USYM 3U998 SvUIOIe JUTE; v DALY S9ALO'T Ayn edoing *g ovoqwwiquy —- wsODTI NAF stMIOTY
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snqAydosorur
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eee CA ns Pays ee mn rig eS mE

é : “SIOMOY JuULISEIT OITYM
; seed Pur saava] ons areag *Ja0y F noge quays [JEWS ounf uvdef
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Q sidojorydey,
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vomne

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287

THE OLD ROSES

Tue following list comprises only those of the old roses which are sicsins :
able now. Collectors of the old roses are continually re-discovering ‘lost?
varieties. The China Roses, ‘Tea Roses, Hybrid Teas, Hybrid Perpetual, —
Scotch Briars, etc., are omitted as full lists of these are to be found in
most rose catalogues. a

R. centifolia. 4
R. centifolia. The Cabbage or Provence Rose. See pp. 16, 107 et seq. —
R. sulphurea syn R. hemispherica. Yellow Provence Rose. See —

p. 108 et seq. q
R. provincialis alba. ‘Rose Unique.’ The White Provence Rose. —
See p. 110. a
Rose des Peintres. See p. 111.
Rose de Meaux. See p. 111.
Rose de Spong. See p. 111.
Petite de Hollande. See p. 111.
Konigen von Denmark. See p. 111.
Rose of the Four Seasons. See pp. 127, 128.

R. centifolia muscosa. ;
R. centifolia muscosa and varieties—the Common Moss, Crested Mos,

Mousseuses, Vieorges Vibert, Crimson Globe, etc. See e 112 et seq.
Violaceae. See p. 114. mx

R. damascena.
R. damascena. The Damask Rose and varieties. See p. 115 et seq.
York and Lancaster Rose. See p. 116.
R. trigenta petala. See p. 117.
Hebe’s Lip. See p. 117.

R. gallica.
R. gallica and varieties. See p. 117 et seq.
Rosa Mundi. See p. 118, 119.
Perle des Panachées. See p. 119.
Oeillet Parfait. See p. 119.
Tuscany. See p. 120.
R. burgundiaca syn. parvifolia. See p. 120.

R. Alba.
R. alba, The White Rose of England. See pp. 121, 122.
R. rubra. The Red Rose of England. See pp. 121, 122.

288

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R. alba var. rubicunda. Maiden’s Blush. The Incarnation Rose.
See p. 122.
Celestial.
R. moschata.
For varieties and hybrids. See pp. 123, 127.

R. cinnamomea. The Whitsuntide Rose. See p. 124.
R. pomifera. The Apple Rose. See p. 125.

R. foetida. The Austrian Briar. See p. 125.

R. virginiana. The Virginian Rose. See p. 126.

Rose d’Amour. See p. 126.

R. foliolosa. See p. 126.

R. chinensis.
R. chinensis var. semper florens. China Monthly. See pp. 126, 127.
Cramoisie Supérieure. See p. 127.
Fabvier.
Fellenberg.
R. Lawrenciana. See p. 129.

Bourbon Roses.
Charles Desprez. See p. 128.
Madame Desprez. See p. 128.
Souvenir de Malmaison. See p. 128.
Zephyrine Drouhin. See p. 128.

R. bracteata. The Macartney Rose. See p. 133.
R. rugosa. See p. 133.

and varieties.
Banksia alba. See p. 133.
Banksia lutea. See p. 133.
R. multiflora. See p. 134.
and varieties—Seven Sisters, Garland Rose, etc. See p. 134.

Native Species grown in our gardens for many centuries :
R. rubiginosa. Sweet Briar. See p. 94 et seq.
and varieties.
R. spinosissima. See pp. 98, 99.
and varieties.

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INDEX

American cowslip, 43

Andrews, H. C., 106, 108, 109, 110, IIT,
112, 118, 11g, 120, 121, 126

Anemone rose, 156

Angelica officinalis, 139, 29°

Aponogeton
Apple tree, 79 et seq.

Azaleas, 83. See Rhododendrons.
Azara microphylla, 261

Bacon, Francis, 4, 7, 8, 32, 123
Balm, 155

Balsamita vulgaris, 155, 291
Bancke’s Herbal, 72

Banks, Sir Joseph, gt, 126

x

Banksian roses, 133, 134
Barrowby Gem, 38
Bartholomaeus Anglicus, 105, 157, 166

Bears’ Ears, 44, 45
Bees, 27, 80, 142, 148, 155
Bee-flower, 48, 49
Bengal rose, 127
Berberis aquifolium, 261

» Darwinii, 69

» Japonica, 20, 261

= “ var. Bealii, 20, 70, 261

» mepalensis, 261
Bergamot, 9, 138, 139, 140, 141, 155
Bird’s-eye primrose, 41, 42
Blue lotus, 2
Bock, Hieronymus, 157
Botticelli, 33
Bourbon roses, 127 et seg.
Brendan’s Fairy Isle, St., 103
Breon, M., 127, 128
Bride, St., 28 et seg.
Broad bean flowers, 11, 12, 16
Brown, Robert, 99
Buddleia globosa, 83, 262

» variabilis, 172, 262

Bulwarke of Defence, 49, 149, 169
Burgundy rose, 120
Bursaria spinosa, 262
Bussato, Marco, 158
Buxus sempervirens, 262

Cabbage rose, 14, 16, 107 et seg.
Calamentba glabella, 291
Calendula officinalis, 291
Californian allspice, 172

” poppy, 298
Calycanthus floridus, 172, 262

» occidentalis, 172, 262
Camellia fragrans, 262
Camerarius, 77
Cantabrigia illustrata, 147
Carnations, 168 et seq.
Carnation rose, 130
Carum carvi, 292
Caryopteris mastacanthus, 262

395

XQ The Scented Garden &

Cassinea fulvida, 172

Catalpa japonica, 263

Catherine, Saint, 165

Caucasian oxlip, 42

Caus, Isaac de, 157

Cecilia, Saint, 164

Cedrela sinensis, 263

Cedronella, 292

Cedrus libani, 263

Centaurea moschata, 292

Chansonnier, Thibaut de, 119

Charles I, 43, 141, 152

Chaucer, Geoffrey, 6, 10, 94, 100, 107, 116,
164, 169, 174

Cheiranthus, 47 et seg., 292

is Allionii, 50
» alpinus compactus, 50
Cheirinum, 50

Cherry-pie, 172, 176
Chevisaunce, 51
Chimonanthus fragrans, 17, 18; 69, 263
China roses, 126 et seq.
Chinese Woodbine, 174.
Chionanthus virginica, 263
Chives, 139
Choisya ternata, 69, 70, 263
Cinnamon rose, 124
Cistus ladaniferus, 172, 264
1 Cyprius, 264
Clematis, list of, 264
Clematis cirrbosa, 20
Clerodendrons, list of, 265
Clethra alnifolia paniculata, 172, 265
Cloud, gardens of St., 118
Clusius, 11, 20, 44, 64, 65, 124, 158
Coles, William, 171
Colonna, 157, 158
Columbines, 9, 34, 76, 77; 90, 91
Comfort apples, 82
Compton, Bishop, 43
Comptonia aspleni folia, 265
Convallaria majalis, 300
Cooper, Joseph, 43, 152
Corbet, Bishop, 102
Coriandrum carvi, 292
Corylopsis pauciflora, 265
rik Spicata, 68, 266
Costmary, 155
Countrie Housewife’s Garden, The, 156
Cowper, W., 92

306

Cowslip, 15, 41 et seq.

Crataegus oxyacantha, 266

Crinum longi folium, 300

Crocus vernus, 23, 24, 25, 27, 28, 300
Crown Imperial, 62, 63

Cyclamen europaeum, 300

Cytisus racemosus, 266

Daffodils, 54 et seg.
Damask rose, 8, 14, 115 et seq.
Daphnes, list of, 266

» froniana, 19, 266

» laureola, 19, 267

6 odora, 19
» pontica, 19, 267
retusa, 19, 267

itil involucruta, 19, 267
Decumaria barbara, 267
De Balsamo Dialogus, 158
De Hortis Germaniae, 65
De Plantes exoticis, 158
Delights for Ladies, 136, 159
de l’Obel, 40, 94, 158
Desprez, Charles, 128
Dianthus barbatus, 171, 292
» caryopbyllus, 168 et seq., 293
» _ plumarius, 293
Dickson, Hugh, 131
Diplopappus cbrysopbyllus, 72
Dodecatheon Meadia, 43
Dodoens, 40, 49, 56, 158
Dominic, St., 165
Donck, Adrian van der, 52
Dorothea, St., 67
Dover catchfly, 188
Drake, Sir Francis, 93, 94
Drayton, Michael, 57
Drimys aromatica, 94, 267
» Winteri, 93, 268
» . var. Nandina, 268
Druid colleges, 165
Ducher, Pernet, 132, 135
Durante, Castor, 159
Dusty Miller, 45
Dutch Gardener, The, 67
Dwarf shrub mazes, 146, 147
Dykes, Mr., 23, 88

Eadmer, 115 )
Earth, scent of, 14

eee a

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PN Pe

East India Company, 90, 126, 127

Empress Livia, t
England, red rose of, 121

» White rose of, 121

Ethelwold, St., 165
Eucalyptus coccifera, 269

» Cordata, 269

* Gunnit, 269
Eucryphia pinnatifolia, 269
Eupatorium W einmannianum, 269
Evelyn, John, 35, 152, 171
Evening primrose, 179, 189

Fair Rosamond, 118
Fairies, 15, 36, 73, 99 et seq.

-y gardens, 103, 104
Fairy rose, 129

» Wallflower, 50
Farrer, Mr. R., 20, 124
Ferdinand I, 64
Ficus carica, 270
Five Hundred Points, 145
Flora Historica, 22, 41, 56, 61, 91
Florists’ Vade Mecum, The, 44
Florum et coronarium, 158
Flowering currants, American, 67

S) Index @

Forget-me-not, 13, 14, 52, 53
Fortunatus, Bishop, 33
Fotbergilla Gardent, 69, 270

» Major, 270
Franqueville, John de, 55, 109
Fraxinus ornus, 270
Freylinia cestroides, 21, 270
Fuchs, L., 40, 157, 158
Fulham Palace, 43

Galanthus plicatus, 11
Gardeners’ and Botanists’ Dictionary, 19
Gardeners’ Labyrinth, The, 148, 154

| Gaultberia procumbens, 270

Genlis, Madame, 114

Geraniol, 15

Geranium macrorbizum, 293

Geraniums, sweet-scented, 7, 172, 175

et seq.

Gerard, John, 7, 19, 20, 25, 34, 40, 48,
60, 79, 81, 83, 84, 86, 94, 98, 107, 117,
121, 124, 125, 155, 157, 169, 170

‘Gesner, Conrad, 65

Giardina @ Agricoltura, 158

Gilbert, Samuel, 44, 88

Gildas, St., 30

Gilliflowers. See Carnations, also Wall-
flowers.

Giovanni di Paolo, 33

Gladiolus tristis, 300

Goes, Hugo van der, 34

Gorse, 11

Grand Herbier, Le, 156, 157

Gravereaux, M. Jules, 118

Greene Forest, A, 159

Grete Herball, The, 143, 146, 157

Hainault, Queen Philippa of, 71
Hakluyt, Richard, 65, 123
Hamamelis arborea, 21

» japonica, 270

” mollis, 21, 270
Harpur Crewe, 50, 51
Hay, scent of, 12, 13, 16
Heather, scent of, 16
Helen of Troy, 139
Helichrysum, antennarium, 27%

” fragrans, 271

Heliotropium, 271

397

SQ The Scented Garden &

Henrietta Maria, Queen, 123, 139, 140
Herbario novo, 159
Herbarum imagines, vivoe, 158
Herbarum vivoe eicones, 157
Herbert, George, 9, 16, 62
Herb garden, 5, 138 et seq.
» scents, 155 et seq.
» snufls, 256
Herb Robert, 74
Herrick, Robert, 74
Hesperis matronalis, 188, 293
» tristis, 188, 293
Hill, ‘ Sir’ John, 153
Historia Naturalis, 157
Historia plantarum universalis, 158
Hoberia populnea, 271
Holboellia latifolia, 271
Hole, Dean, 109, 131, 132
Homer, 24, 60, 115
Honeysuckle, 8, 9, 173, 174
Mg winter-flowering, 18 ~
Hood, Robin, 78
Hughes, William, 147
Huguenot refugees, 44
Humulus lupus, 293
Hungary water, 224
Hyacinth, 24, 25, 60, 61, 64, 300
” grape, 61
Hyacinthus azureus, 61
ss orientalis, 24, 25, 60, 61, 65
Hybrid Bourbon roses, 129
» China roses, 129
» Perpetual roses, 129, 130
Tea roses, 130 et seq.
Hyll, Thomas, 77, 146, 154, 159
Hypericum ascyron, 271
r balearicum, 271
» _ ealeynum, 271
Hyssop, 142, 271

Iberis odorata, 294

Il Tesoro della Sanita, 159
Incarnation rose, 142
Incense, 3, 4

Tonone, 32

Iris, 6, 34, 87 et seq.
Irises, list of, 300, 301
Tris stylosa, 22

Itea virginica, 271

308

Jacinth, 60
James I, 159
Jasmine, 7, 33, 34, 156, 174, 272
» _—oili, 246, 247
* powder, 198
Fasminum revolutum, 156, 272
aa Stephaneuse, 272
Jekyll, Miss, 117, 120
Jenoffelins, 52
Job, 5
Johnson, Thomas, 20
Jonquil, 57
» powder, 199
Jonson, Ben, 163
Josephine, Empress, 118
Josselyn, John, 143
Foy full Newes out of the newe founde worlde,
141
Fuglans nigra, 272
9» Pegia, 272
Suncifolius, 57
Funiperus Sabina, 272

Keats, John, 76, 123
Key, John, 82

Kerr, William, 133
Kneller, G., 123
“Knot”? gardens, 59, 146
Kreuterbuch, 157
Kruydeboeck, 158

Lad’s love, 9, 139, 143, 144
Laffay, M., 129
Lancaster, red rose of, 120
Lathyrus odorata, 91, 294
Laurea Novae-Zealandiae, 272
Laurelia sempervirens, 272
Laurus nobilis, 84, 272
Lavender, 7, 9, 72; 139, 140 ef is 155)
272
Lavender Cotton, 146, 147
ms water, 218
Lavandula spica, 273
Lawrence, Miss, 106, 118, 129
Lawson, William, 156, 170 *
Laydeckeri fulgens, 187
Leaf scents, 15
L’eau d’ange, 214
Leonard, St., 77
Lete, Nicholas, 108

- f i
ah ad Ct ek meal

Loggan, D., 146

Lonicera. For list see 273.
belgica, 174
caprifolium, 174, 273

fragrantissima, 18, 69, 273

Standissbii, 18

»

nD

o -

oo een 8
”

» _ tragopbylla, 174

Lyte, Henry, 49, 56, 156, 166
Macartney rose, 133, 156

Madonna lily, 16, 76, 77, 163 et seg.
Magnolias, 173 et seg. For list see 274.

Malmaison, 118

N) Index @

Mexican orange blossom, 68
Michelia compressa. See Magnolia com-

pressa.
Mignonette, 91, 92, 93
Miller, Philip, 19, 43, 78, 91, 113, 126
Mimosa, 121
Mitford, Miss, ro
Monarda didyma, 141, 295
More, Sir Thomas, 74
Morel mushrooms, 12
Moschatum flavum, 61
Moss roses, 13, 112 ef seq.
Mugwort, 145, 146
Multiflora roses, 134
Muscart, 61, 303
Music and scent, 14
Musk, 10, 11

2 Tose, 8, £2g
Myrica asplenifolia, 27

» cerifera, 277
Myrtle, 172, 277
Myrtus luma, 172, 277

Myrrbis odorata, 154, 295

Names of Herbes, 49
Nankeen lily, 161
Narcissi, 54 et seq., 64, 303
Narcissus poeticus, 56, 303
Nasturtium, 296
New England’s Rarities discovered, 143
New Flora and Silva, The, 131
New Orchard and Garden, A, 156, 170
Nicotiana affinis, 188, 296
Noisette roses, 123
Nottingham catchfly, 188
Nuttalia cerasiformis, 68
Nympbaea coerulea, 3
” odorata, 304

Oberon, 36, 102

Octavianus Augustus, 1

Ocymum, 296

Ocnothera biennis, 179, 189, 296
” marginata, 296

Orange stuck with cloves, 219

3°99

NJ The Scented Garden @

Origanum vulgare, 296
Orixa japonica, 277
Orpheus, 31
Ortus Sanitatus, 157
Osmantbus aquifolium, 277

ee Delavayi, 68, 70, 34
Osmarea Burkwoodii, 84, 277
Oswain, St., 37
Oswego tea, 142
Oxlip, 41, 42
Oxonia illustrata, 146

Paeon, 86

Paeonia, 296
» suffruticosa, 278

Pansies, 9, 35

Paradise Lost, 151

Paradisus. See John Parkinson.

Parkinson, John, 19, 20, 39, 40, 41, 48,
49, 55, 61, 64, 66, 71, 77, 79, 83, 86,
gI, 108, 109, 116, 121, 122, 125,149,
155, 169, 188

Parsons, W., 114

Paul, W., 99, 108, 113, 114, 118, 119, 133

Peonies, 9, 85 et seq.

Peppermint, 12

Perfumes, 3, 5, 6, 82, 231 et seq.

Pernetian roses, 135

Perowskia atriplicifolia, 278

Persian yellow rose, 132

Phellodendron amurense, 278

Philadelpbus. For list see p. 278.

Phillyrea angustifolia, 83, 84, 279

33 decora, 84

Philippa, Queen, 71

Phillips, H., 22, 41, 56, 61

Phlomis fruticosa, 279

Phlox, 9, 13, 296

Pieris floribunda, 279

Piers Plowman, 86

Pinks, 8, 9

Pixies, 103.

Plagianthus Lyalli, 279

Plantin Christophe, 158

Plantarum seu stirpium icones, 158

Platt, Sir Hugh, 136, 159

Pliny, 60, 86, 121, 122, 157

Polyantha roses, 132, 134

Polyanthus, 39 et seg.

Polygala chamaebuxus, 279

310

Polygonatum officinale, 79, 304
” verticillatum, 79
Pomanders, 5, 7, 219 et seq.
Populus balsamifera, 279
» _trichocarpus, 93, 279
Portugal laurel, 83, 280

‘| Pot pourri, 136, 201 et seq.

Powders, Scented, 197 et seq.
Primroses, 36 et seg., 41, 42
Primulas, list of, 297
» Asiatic, 45

Profitable Arte of Gardening, 147, 159
Provence Roses, 107 et seq.
Provins roses, 119
Prunus lusitanica, 84, 280

»» mume, 69, 70, 280

» subbirtella, 280
Prelia trifoliata, 280
Pyrola rotundifolia, 298
Pyrus coronaria, 280

Queen's Closet Opened, The, 140, 171

Radegonde, Queen, 5, 33
Ram’s Little Dodoen, 7
Ra Ouer, 3
Rapheolepis japonica, 280
Rariorum aliquot stirpium, 158
Ray, John, 19
Redouté, 99, 108, 111, 112, 118, 119, 122,
128
Reseda, 91 et seq., 298
Rhododendrons, list of, 281 et seq.
Rbus canadensis, 282
3 cotinus, 282
Ribes sanguineum, 67, 68, 70, 282
» viburnifolium, 283

Rivers, T., 110, III, I14, 120, 127, 129 .

Robinia pseudoacacta, 283
Rocket. See Hesperis matronalis.
Romneya coulteri, 298

» trichocalyx, 298

Roses, 6, 8, 9, 33, 34) 76, 77) 105 et Stquy

161, 162, 165, 166, 170, 288, 289

Rosemary, 7, 8, 70 et seq., 139, 140, 155)

156, 283
Rosmarinus angustifolius, 70
5 prostrata, 70, 283
Rubus odoratus, 283
Rugosa roses, 132, 133

Se Ce eran ear 5

av

5 igri Tok

Savory, Winter, 142, 143
Scabiosa atropurpurea, 298
Scent and Music, 7, 8, 14, 15, 16
Scents, 7, 8, 224 et seq.
Scented baths, 236

» —_—-Slloves, 248 et seq.

» Oils, 245 et seg.

» powders, 197 et seq.
» 80aps, 237 et seg.
”
”

snuffs, 252 et seq.

Seakale flowers, scent of, 12
Shakespeare, W., 10, 32, 70, 94, 100, 123,

Spenser, E., 10, 51, 52, 94, 148
"Spices, 3, 4, 5

Spring, scents of, 14, 15

Stirpium bistoriae, 158

Stocks. See Mattbiola bicornis, etc.

_ S) Index &

Strawberry leaves, 8
Sundials, 146, 147
Sweet bags, 7, 74, 19! ef seg.
balls, 5
briar, 8, 94 et seg.
Cicely, 154, 155
Fern, 155

Jobns, 171
Nancies, 56
peas, gt

rocket, 9
waters, 205 ef seq.
Williams, 171
Syloa Syloarum, 7
Symplocos crataegoides, 284
Syringa vulgaris, 234

sssy3 83833 8

Tanacetum vulgare, 299

Taverner, Captain John, 82

Tea roses, 130 et seq.

Teucrium fruticans, 285

Theatrum Botanicum, 79, 83, 121, 129

}~Thuilleaux, M., 118

Thyme, 8, 9, 139, 147 ¢f seg) 155
Tilia vulgaris, 235

Titania, 103

Trachelospermum crocosotomum, 235

Tusser, Thomas, 145
Tussilago fragrans, 21, 22

Ulex europaeus, 285
Umbellularia californica, 285

Van de Delft, 44

Van Eycks, The, 76

Vaughan, Henry, 33

Verbena, 7, 172

Veronica cupressoides, 172, 285

Vertues of British Herbs, 153

Vertuose boke of Distyllacyon of the waters
of all maner of Herbes, 160

Vibert, L. P., 123, 127

311

*

N) The Scented Garden &

Viburnum. For list see pp. 285, 286.
ra Carlesii, 69, 70
” Sfragrans, 20, 21, 69
Vine-flowers, 8
Vinegar of the Four Thieves, 243
Viola odorata, 6, 8, 15, 31 et seq.
Violas, 35
Violet powder, 197, 198
Virgil, 24, 142
Virginian rose, 125.
Vitex Agnus-Castus, 286
Vitis cordifolia, 286
» labrusca, 286

Walafred Strabo, 6, 143, 157, 165
Wallflower, 6, 8, 9, 47 et seq.
Wars of the Roses, 122
Wash-balls, 7, 237 et seq.
Water-mint, 8

White, Gilbert, 19

Whitsuntide rose, 124

Wiggie, 54, 7°

William the Conqueror, 171

”? Il, 115

» IV, 54
Wilmer’s double daffodil, 55, 56
Willmott, Miss, 117, 118, 119, 122
Willock, Sir H., 135
Wilson, E. H., 134
Wilton Garden, The, 157
Wind, scent of, 14
Winter, Captain, 93
Winter Sweet, 17, 18
Wistaria chinensis, $3, 286

” Sfrutescens, 287

» _- multijuga, 287
Witch hazel, Chinese, 21

” Japanese, 21

York, white rose of, 121
York and Lancaster rose, 116

Zanthoxylnum americanum, 287
» piperitum, 287

The Mayflower Press, Plymouth, William Brendon & Son, Ltd.

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