. The American florist : a weekly journal for the trade. Floriculture; Florists. igio. The American Florist. 51 ance of keeping the flower cellar ali- solutely sweet and clean. A flower cellar should be kept as clean as the pantry where one stores the eatables. Any water spilled on the floor should immediately be wiped up as the atmos- phere should be kept as dry as possi- ble. W. N. RlDl). Store Wisdom. It is now aster time and for the next six weeks these flowers will form a large part of the florists' stock. One of the objectionable features of this flower which is also common to most soft
. The American florist : a weekly journal for the trade. Floriculture; Florists. igio. The American Florist. 51 ance of keeping the flower cellar ali- solutely sweet and clean. A flower cellar should be kept as clean as the pantry where one stores the eatables. Any water spilled on the floor should immediately be wiped up as the atmos- phere should be kept as dry as possi- ble. W. N. RlDl). Store Wisdom. It is now aster time and for the next six weeks these flowers will form a large part of the florists' stock. One of the objectionable features of this flower which is also common to most soft and leafy stemmed blos- soms is that the stems become fouled over night. This can be avoided by adding a drop or two of formaldehyde to the water of the jar in which the flowers are placed; this stops all fer- mentation and the stems and foliage remain sweet and clean as long as the flowers ought to be kept. The best method of applying this is by having a bottle with a cork and tube similar to that used by barbers; one holding a pint is easy to handle, and into this place the water and tablespoonful of formaldehyde. When the .iars are full of water a dash or two is sufficient to charge a jar holding a gallon or more so as to secure the results desired. Try a bunch of asters over night in the charged water and another in the plain and note the difference. Ten cents' worth of formaldehyde at any drug store is enough to last for quite a while. It is not to be regarded as a preservative of the life of flowers, simply preventing the fermentation of the soft foliage and stems which are often slimy and decayed while the flowers are still good enough for street sales or cheap work. This is the time to bring out the tal- ents of the young and growing help. The best designer was a green, inex- perienced hand at one time, although to see his finished work it would seem as if he was born with this special gift, as it appears to come so natural to him. He just jabs the flowers in anywhere a
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectfloriculture, bookyea
