I found this article by A. Williams in the Brisbane newspaper 'The Queenslander' of 30 Jan 1892 regarding Williams' methods of raising from seed to be interesting. He stressed sowing the seed as soon as it was ripe. Obviously, in warm Brisbane, there was no winter stratification.

"Hints for Rose Growing by A. Williams Green Hill Nursery
...
Raising New Varieties from Seeds.
Nearly all the varieties produce seed freely in this climate, especially the tea class, and although this method is somewhat uncertain as to results it is nevertheless a very pleasant and interesting occupation. The chief reason why it is not more largely undertaken by some of our amateur florists is because it is looked upon as a tedious undertaking, which is far from being the case. I have a large collection I have raised from seed, many of which are of equal merit with catalogued varieties. The seed should be allowed to ripen thoroughly before gathering, and when taken off the hips should be crushed with some light implement, such as a wooden mallet. Then pick out the seeds and sow in shallow boxes, pots, or pans, as the case may be. Use light soil with a fair proportion of fine sand. Cover the seeds about 1in. deep, and to hasten germination place in a well-sheltered and shady spot where a uniform temperature and moisture may be maintained. In five or six weeks many of the young seedlings will have made their appearance (provided the seed was sown as soon as gathered), and when sufficiently strong they should be picked out, care being taken not to disturb the roots nor any seeds that may be yet dormant. Pot into other pans or No. 60 flower pots and keep well sheltered until sufficiently strong to remove to the open ground. Many will bloom ere they are six months old, but little more than the colour can be distinguished yet, and they will require from nine to twelve months before their virtues can be fully decided upon. Cross-breeding, or as it is commonly called hybridising, of the different classes is effected by applying the pollen of one variety to the stigma of the other; when they are grown in close proximity this is often done accidentally by insects."

This one has everything going for it. If you’re one for a good sturdy hybrid tea, with a powerhouse of fragrance that will TKO you when you walk in the door, this is your ticket. Heaven. From 1-10, I would rate the fragrance a 14. Though it’s so intense, you’ll either love or hate it. The fragrance is like a big vat of fresh sliced Pink Grapefruits, like 100 of them. It is Dee-Lish like you want to eat it, but the number of names given to this sweetheart of a rose is nothing short of ridiculous! That’s the one thing ONLY I can say bad about this rose. Its a HT lover’s dream. Fights off BS and mildew like an angry truckdriver. Robust and vigorous upright grower, it’s fragrance defies the need to put it in the back. This one BEGS to be front and center. Even by the front door so you and your guests can enjoy and appreciate it’s unforgettable fragrance. The bees never stop trying to pollinate it. I’ve seen them even landing on the shattered petals on the ground.

I acquired it some time ago as Sweet Parfum de Provence. Imagine how gobsmacked I was to discover that it was Dee-Lish, interchangeably. Shame on whomever didn’t stick with one or two names at best. This isn’t a rose that deserves such ambiguity.