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The Weekly Florists* Review. 



JUNE 21. 1900. 



Have them connect with the bowls 

 and fill those with Brunuers. Jacques 

 or any other variety of red rose: even 

 a bowl ot Ramblers, with a few tips 

 of foliage between, makes a fine ef- 

 fect. Take any solid color or differ- 

 ent shades of one color and it will 

 be better than mixtures. 



Ices in Roses. 



Work in harmony with the chef 

 and have ice served in Rosa rugosa 

 blooms Pick out the stamens first 

 and if your table is ot all pink use 

 that color; if mixed, use the white 

 also A rose petal filled with brandy 

 and floated on a demi tasse is by no 

 means objectionable. There are sev- 

 eral other items which would add to 

 the beauty of a rose feast. The 

 guests should all wear each one rose, 

 the ladies large ones, the gentlemen 

 small; these should be so placed on 

 the table as to form part of the dec- 

 oration and yet tell the guests they 

 are intended to be worn; this can 

 best be done by facing the rose before 

 or on each plate and put the guest s 

 card half way in the heart ot the 

 flower. 



The Center Piece. 

 The center of the table is always 

 the most important, for all eyes meet 

 there oftenest. Don't arrange the 

 flowers there in the shape of a head 

 of cabbage. Always commence ar- 

 ranging a bowl by placing the out- 

 side sprays first, and they should al- 

 most all be of a different length. 

 Stick the end of a spray in the bowl 

 and bend it until it breaks if it will 

 not hang right otherwise. The center 

 of the bowl should be just as irregu- 

 lar, but don't obstruct the view, for 

 that's when flowers, no matter how 

 beautiful, become a nuisance and re- 

 ceive the reverse of admiration. 



Sprays of roses can be twisted 

 round the candelabra, but there 

 should be delicacy expressed in 

 every spray. Nothing should appear 

 crowded, faon't try to entirely cover 

 a fine vase or the table cloth. In 

 many homes of the wealthy we have 

 had considerable trouble with lamp 

 shades. We must reserve a discus- 

 sion of them for another time. 



Age acd 'Youth. 



In almost all forms of decoration, 

 particularly of the table, you must 

 make a difference with old and young 

 people. Old folks are apt to ridi- 

 cule the slightest evidence of sumptu- 

 ousness or the many trifles which 

 young people must see before they 

 appreciate your work. The older we 

 grow the less use we have for dolls, 

 and, alas, many forget when they 

 were young and are selfish enough 

 to deny the rights and pleasures to 

 the rising generation. 



One would imagine that newspapers 

 like the New York Herald, the Bos- 

 ton Globe— in fact, they're all alike, 

 papers and magazines— would be care- 

 ful in what they print about flowers. 



What pure nonsense they get in be- 

 times! The New York Herald a few 

 weeks ago gave a big spread to "a new 

 tad in flowers." The finger bowl spray, 

 it said, was the latest thing out. and 

 originated in Japan a year ago. Now. 

 there are very few even among florists 

 who can trace the origin ot the finger 

 bowl spray. You can find that it was 

 used in very ancient Persia; it eman- 

 ated from the custom of floating rose 

 petals on wine. The Greeks and 

 Romans in the B. C. period filled their 

 baths with rose petals; modern so- 

 ciety has long been satisfied with 

 washing the tips of their fingers and 

 scenting them by bruising a sweet 

 leaf or flower. 



Many guests take the flowers out of 

 the bowl and wear them, which is 

 wrong. They are intended to bruise 

 between the fingers to dispel possible 

 evidence of the meal. Flowers in the 

 finger bowl should never be tied in a 

 bunch; it is only necessary to have 

 a small spray and that should be on 

 one side the bowl, the end in water. 



IVERA. 



"STIGMONOSE." 



"Stigmonose: A disease of Carna- 

 tions and other Pinks," is the title of 

 Bulletin No. 19, U. S. Department ot 

 Agriculture, and it records a very 

 careful investigation by Albert F. 

 Woods, Assistant Chief, Division of 

 Vegetable Physiology and Pathology, 

 of the disease we have heretofore 

 known as "Bacteriosis." In his in- 

 troduction Prof. Woods says: 



■■In the course of some investiga- 

 tions which the writer conducted sev- 

 eral years ago on a disease of the 

 Bermuda lily, his attention was at- 

 tracted by the similarity between this 

 disease and the one affecting carna- 

 tions, and described by Arthur and 

 Bolley under the name of ■bacteri- 

 osis.' As announced in a preliminary 

 paper, the writer carried on extended 

 studies of the carnation disease, but 

 was unable to obtain results similar 

 to those described by Arthur and Bol- 

 ley. Since publishing the paper re- 

 ferred to he has repeated and ex- 

 tended the work which it describes 

 and has fully substantiated his former 

 conclusions. In view of the fact that 

 the disease is not due to bacteria, but 

 is caused by the punctures of aphides, 

 thrips, and occasionally of red spiders, 

 the name stigmonose, or puncture 

 disease, is here suggested as an appro- 

 priate one for the malady." 



The bulletin contains an exhaustive 

 account of the experiments conducted, 

 and there are several very interest- 

 ing photomicrographs of sections of 

 carnation leaves, some showing the 

 sucking apparatus of aphids inserted 

 in the tissues of the leaf. And under 

 a powerful microscope the "greenfly" 

 is certainly a formidable looking crea- 

 ture. There is also a colored plate 

 showing in their natural colors the 

 spots produced on carnation leaves by 

 aphides and thrips. 



Prof. Woods gives his conclusions 

 as follows: 



(1) The disease of carnations char- 

 acterized by the symptoms described 

 in this bulletin is widespread, and 

 under certain conditions unfavorable 

 to the plant it is quite injurious. 



(2) So far as can be determined by 

 the most careful microscopical study 

 and bacteriological tests, neither 

 fungi nor bacteria are present in the 

 earlier stages of the disease. 



{.',) As the disease progresses vari- 

 ous fungi and bacteria may appear, 

 but their presence is not constant. 



(4) Infection experiments with bac- 

 teria and fungi, especially with the 

 germ described as Bacterium dianthi. 

 carried out under the most rigid bac- 

 teriological conditions, resulted nega- 

 tively in every case. 



(.jl A disease having all the char- 

 acteristic symptoms of the so-called 

 ■■bacteriosis" except the presence of 

 the bacteria, is produced by the punc- 

 tures of aphides, as was repeatedly 

 demonstrated by colonizing these in- 

 sects on carnations. 



(G) That aphides and not bacteria 

 are responsible for the trouble is 

 shown by the fact that the injuries 

 produced are not accompanied in the 

 earlier stages by fungi or bacteria. 

 The aphides therefore cannot be 

 looked upon as simply carriers of 

 some fungus or bacterium, as they 

 produced the disease on plants grow- 

 ing under perfectly antiseptic condi- 

 tions as quickly as upon those not 

 protected by antiseptics. 



(7) Injuries similar in many re- 

 spects to those produced by aphides 

 also result from the attacks of 

 thrips — insects which are often pres- 

 ent on carnations growing under 

 glass, although sometimes overlooked 

 by growers. Another form of the dis- 

 ease is produced by red spiders. 



(5) No matter how badly diseased 

 plants may be, if otherwise vigorous 

 they will grow out of the disease en- 

 tirely and the young leaves and 

 shoots will remain free from spots if 

 kept completely free from aphides, 

 thrips. and red spiders. 



(9) As the disease is not due to bac- 

 teria, the name '■bacteriosis" is inap- 

 propriate, and therefore stigmonose 

 is suggested for the trouble. 



(10) The carnation is readily in- 

 fiuenced by the conditions under 

 which it is grown, and as a result its 

 reaction to the injuries of the 

 aphides, thrips and spider, and Its 

 susceptibility to their attacks, not 

 only varies in different varieties, but 

 also in individuals of the same vari- 

 ety. Plants grown under improper 

 conditions, therefore, show more of 

 the characteristic injuries from a 

 {riven number of punctures than do 

 plants growing where all the condi- 

 tions are favoral)le. Certain plants 

 rich in oxidizing enzyms have been 

 shown to react more quickly to the 

 work of pucturing insects and mites 

 than plants poor in these enzyms. 



(11) The size of the spots made by 



