CHAPTER crhb 
MANAGEMENT OF THE FORCING-HOUSE. 
PROBABLY there is no horticultural industry in which 
experience counts for so much as in the management of 
plants in glass houses. Yet it is not essential that one 
‘‘serve his time’’ in the business in order to learn it. Many 
of our best greenhouse men have taken up the occupation 
late in life, or have come to it from widely different voca- 
tions. Even then, they have come to their success by 
actually doing the work, but they shorten their period o! 
manual experience by bringing to bear upon their work 
all the helps of reading, observation, and reflection. Whilst 
it is impossible to teach a person how to runa greenhouse, 
it is nevertheless profitable to give certain hints and sug- 
gestions to direct the course of his effort. 
TEMPERATURES FOR THE VARIOUS CROPS. 
The following figures represent the approximate average 
temperatures at which winter vegetables are forced. The 
night temperatures are supposed to represent the lowest 
or minimum averages, and the day temperatures are taken 
in the shade in days of average sunshine : 
Cool Plants— 
Day Night 
CUCU C Comrie racy (ashe tah ek aye es Sete 55° to 60° 40° to 45° 
1 SRVOS Ti Se 1 geek NS eae ie er ok aA Ee 55° to 60° 45° to 50° 
Asparagus and rhubarb (when forced from 
ESEAMMSHECIARES) § Bos) to. a. See do xe 60° to 65° BBS 
NOSIS en SS at Ce ae ee ne ae et 60° to 65° Boo 
CAUMMENChS (os Geld ah sk Ses 8 ae. 4) 60° to 70° 550 
