32 ^difon'al JVblice. 



Curiosities of Atnvricrtn Floi'ienltitre. ' 



Peter Henderson writes Hearth and Home that the Smilax seems almost entirely- 

 uncultivated among florists around London. Many readers will be surprised to learn 

 the extent to which it is cultivated in this country. " There are in New York and 

 Boston, probably twenty greenhouses, having an area of 20,000 feet, used exclusively 

 for the growing of Smilax. Besides this, thousands are grown as window plants by 

 private individuals. No plant is better fitted for house culture, as it grows iu any 

 temperature, from 50*^ to 76°, and does well in comparative shade. Some of the 

 English florists were surprised to hear how a plant they so much neglected, was val- 

 ued here. Thev may probably wake up to its value, but it will take tiiue. It took 

 three years for the New York florists to find out that their contemporaries in Boston 

 were far ahead of them in the cultivation of Smilax and Rosebuds; and even to-day, 

 ' Boston rosebuds ' bring ten per cent, more in New York than home grown, for no 

 other reason than that they come from Boston. It is probable that $40,000 have been 

 expended the past season, in the vicinity of New York, in erecting greenhouses for 

 the growing of these two articles alone. 



The Cninpiiii.uln Vidtilii 



Is recommended as a perfect gem for the greenhouse. It is a low growing plant, 

 with racemes of pure white bell-shaped flowers. 



Hot nnter, 



Accordin*' to Mr. Meehan, is not economical in small greenhouses. Brick flues are 

 much cheaper and more economical. In large houses, however, the hot water appa- 

 ratus is recommended as the best. 



I'roixigo till (J Tloii ci/m u ckles. 



One of the simplest methods is to bend down a branch in spring and cover a por- 

 tion of it in the earth ; by autumn it will be well rooted, and can then be separated 

 from the parent plant. Cuttings made in spring or winter will usually grow when 

 planted in the open ground in the same manner as we do with currants. — Rural New 

 Yorker. 



Fuchsinn from Seed. 



Fuchsias are readily grown from seed, and usually vary widely from the original 

 stock. The seed pods should be allowed to remain on the plant until they fall oft"; 

 then lay them aside for a few days, or until they begin to decay. The seed may then 

 be washed from the pulp and spread upon paper to dry. They may be sown immedi- 

 ately, or kept for a few months in paper bags. Sow the seeds in fine, sifted soil 

 composed of leaf mould and sand, covering not more than an eighth of an inch deep ; 

 sprinkle the soil with water, being careful not to wash away the seed ; then place the 

 pots or boxes containing them in a warm place, giving water as required. When the 

 seedlings are large enough to handle, pot oiF singly into small thumb pots. As the 

 plants become large and strong, shift into larger pots. — Rural New Yorker. 



Editorial Notice. 



Vegetahle and Flotver Seeds, 



Mr. J. J. H. Gregory, of Marblehead, Mass., is well known as one of the few 

 leading seed growers in this country. He was the original introducer of the Hubbard 

 squash and many other of our new and valuable vegetables. All seeds from him are 

 warranted fresh and reliable. His advertisements will be found in this number, and 

 we invite attention to them. His illustrated catalogue for iSTo (now ready) will be 

 sent free to all applicants. 



