Gardener's Monthly and Horticulturist, 27(318): 186 (June 1885)

In Roses there are seventeen different sorts of scent. “Sweet Briar scent, as in the garden variety; Moss Rose scent, as in Common Moss and family; Austrian Briar scent, as in Copper Austrian and family; Musk Rose scent, as in Narcissus, old Musk and family; Myrrh scent, as in Ayrshire splendens; China Rose scent, an astringent refreshing scent, as in old Monthly China and many others; Damask perpetual scent, as in Rose du Roi, &c.; Scotch Rose scent, as in the early double Scotch; Violet scent, as in White Banksia; Old Cabbage scent, as in the well-known double Provence; Otto perpetual scent, as in Charles Lefebvre, Madame Knorr, &c.; true perpetual scent, as in Chabrilland, Pierre Notting, &c.; Old Tea scent. as in the old yellow Tea or Magnolia Rose, and others almost unpleasantly strong for some tastes; Sweet Tea scent, as in Goubalt, Maréchal Niel, &c.; Hybrid Tea scent, as in La France; Nectarine, or fruit scent, as in Socrates, Jaune Desprez, Aline Sisley, &c.; and the Verdier scent, represented more or less by all the Victor Verdier hybrids, such as Eugenie Verdier, Castellane, Countess of Oxford, Marie Finger, &c. The petals of the highly-scented varieties have on their inner surface minute perfume glands or vesicles, containing the highly volatile essence, under the microscope distinctly visible. Those on the petals of Sweet Briar and Moss are almost visible to the naked eye. Mr. Curtis concludes that the following are the most deliciously and powerfully-scented varieties: La France, Goubault, Devoniensis, Maréchal Niel, Bessie Johnson, Madame Knorr, Pierre Notting, and Charles Lefebvre."