162 JOTTINGS OF A GENTLEMAN GARDENER 



think they are, though there are times when their appear- 

 ance is enhanced by a little green, so long as it is only a 

 little. 



How to Keep Flowers Fresh : At the beginning of the 

 season, and at its end when flowers are scarce, people 

 are often worried by the shortness of the period they last 

 in water. There have been of late many ingenious sug- 

 gestions made for prolonging this period, and doubtless 

 there will be many more as time passes. One is rather 

 dubious about some which are said to have been highly 

 successful, and until I can speak definitely I prefer not to 

 describe them. There are, however, some good old 

 methods well enough known to experienced gardeners, 

 but unknown to many amateurs. 



One of the best of these methods of prolonging the life 

 of cut flowers is to put a pinch of common salt or a tiny 

 crystal of permanganate of potash into each pint of water. 

 Some gardeners use an artificial manure, but unless this 

 dissolves completely in the water its use is objectionable, 

 for it gives the water a dirty appearance. There are, 

 however, some completely soluble proprietary fertilisers 

 to be had, and they can be tried. A small pinch in each 

 pint of water is usually quite enough. 



Another recipe is specially useful for roses. Put 16 

 drops of glycerine into a gallon of water and stir well. 

 Then put in the roses. 



Some flowers discolour the water they are placed in. 

 This is considerably reduced if a piece of charcoal is dropped 

 to the bottom of each vase. 



The colour of flowers in water may be maintained or 

 intensified by the use of sulphate of iron. A small crystal 

 dropped into each vase, but not more than % of an ounce 

 in every gallon of water. The use of this chemical for the 

 same purpose for plants growing in the garden is described 

 in Chapter XXVI. 



There are also some other little hints which do not 

 necessitate the use of chemicals. 



When cutting a flower, cut the stem straight across in 



