File:Art-studies from nature, as applied to design - for the use of architects, designers, and manufacturers (1872) (14593651407).jpg

Identifier: artstudiesfromna00hulm (find matches)
Title: Art-studies from nature, as applied to design : for the use of architects, designers, and manufacturers
Year: 1872 (1870s)
Authors: Hulme, F. Edward (Frederick Edward), 1841-1909 Glaisher, James, 1809-1903 Mackie, Samuel Joseph Hunt, Robert, 1807-1887
Subjects: Decoration and ornament Nature (Aesthetics)
Publisher: London, Virtue & co.
Contributing Library: Sterling and Francine Clark Art Institute Library
Digitizing Sponsor: Sterling and Francine Clark Art Institute Library

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ion of theadaptability of our native plants to the purposes of the orna-mentist is the Hop (Humulus htpulus). Though we do not recallany example of its use in the ornament of the past, except in oneof the capitals at Southwell Minster, it nevertheless appears to usa plant well deserving of a place in our columns. Its climbinghabit, the beauty of the leaves, and the size of the cones, are allfeatures which in an especial manner seem to fit it for the serviceof the designer; and it appears curious that, while so great achoice was at the disposal of the old carvers, they practically leftso large a field untouched. Our architecture, for instance, aboundswith details of oak, maple, and hawthorn; yet the nut and thewild rose, plants at least as striking and as common, occur but 6o ART-STUDIES FROM NATURE. rarely, while the hop, bindweed, blackberry, and many others,seem to have been almost entirely neglected. The hop is foundin a truly wild state in our hedgerows and copses, its weak stems,
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Hop. powerless to support themselves, trailing a long distance, andrunning up any tree or other support with which they may comein contact, and wreathing it with their beautiful clusters of foliageand fruit. It is also largely cultivated in England, France, Bel- THE ADAPTABILITY OF OUR NATIVE PLANTS. 6i gium, and Germany; its tonic properties, and the fragrant bitterprinciple found in it, chemically termed lupuline, being, it isalmost needless to say, utilised in the making of beer. It wasthus first used in the reign of Henry VIII., before that time thefresh top shoots of broom being employed to give the desiredbitterness. The young shoots are in some parts of the countrycooked and eaten like asparagus. Gerarde, writing in the reignof Elizabeth, says, The hop joyeth in a fat and fruitfull ground,also it groweth amongst briers and thornes about the borders offields. The flowers are used to season beere or ale with, and toomany do cause bitternesse thereof, and are ill for the head. The

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