CHRYSANTHEMUM 



CHRYSANTHEMUM 



761 



944. New[type with short stem, 

 which is becoming very popular 

 with commercial growers. 



SECTION II. JAPANESE 

 (Fig. 946). 



Japanese varieties include a 

 wide range of form, size and 

 color. Their florets may be 

 either flat, fluted, quilled or 

 tubulated, of varying length, 

 from short, straight, spreading 

 florets, to long, drooping, 

 twisted or irregularly incurved. 

 In breadth the florets may vary 

 greatly, ranging from those an 

 inch in width to others scarcely 

 broader than a stout thread. 

 Some also either have the tips 

 of the florets cupped, hollowed, 

 curved or reflexed. 



Sub-section I. Japanese. 



(a) Large-flowered varie- 



ties. 



(b) Medium-flowered va- 



rieties. 



(e) Small-flowered varie- 

 ties. 



Sub - section II. Incurved 

 Japanese. 



(a) Large-flowered varie- 



ties. 



(b) Medium- and small- 



flowered. 



Sub-section III. Hairy \Japa- 

 "nese. 



Reflexed section to be deleted 

 as these varieties are now re- 

 ferred to other sections. 



SECTION III. ANEMONES (Figs. 947 and 

 948; also Figs. 938, 939). 



The distinctive characteristics of anemone 

 varieties are their high, neatly formed centers 

 and regularly arranged ray-florets. There are 

 two distinct sets of florets, one quilled and form- 

 ing the center or disk, and the other flat and 

 more or less horizontally arranged, forming the 

 border or ray. The flowers may have the ray or 

 guard florets broad or twisted, or narrow, and 

 forming a fringe, but should be so regularly 

 arranged as to form a circle round the center, 

 the latter should be a hemispheroidal disk, with 

 no trace of hollowness and every floret in its 

 place. 



(a) Large-flowered, i. e., with a diameter of 3 



inches and upwards. 



(b) Small-flowered, i. e., with a diameter of 



less than 3 inches. 



SECTION IV. POMPONS (Fig. 949; 

 also Fig. 940). 



Pompon varieties have blooms that may be 

 somewhat flat or nearly globular, very neat and 

 compact, formed of short, flat, fluted or quilled 

 florets, regularly spreading or erect, the florets 

 of each bloom being of one character. 



(a) Large-flowered, i. e., with a diameter of 



2 inches and upwards. 



(6) Small-flowered, i. e., with a diameter of 

 less than 2 inches. 



SECTION V. SINGLES (Fig. 950). 



945. Incurved type. 



Single varieties may be of any size and form; 

 but the florets, whether short and rigid or long and drooping, 

 should be arranged sufficiently close together to form a regular 

 fringe. 



Sub-section I. Varieties with one or two rows of ray florets. 



(a) Large-flowered, i. e., with a 



diameter of 3 inches and 

 upwards. 



(b) Medium and small-flowered, 



i. e., with a diameter of 

 less than 3 inches. 

 Sub-section II. Varieties with 

 three to five rows of ray florets. 



(a) Large-flowered, i. e., with a 



diameter of 3 inches and 

 upwards. 



(b) Medium and small-flowered, 



i. e., with a diameter of 

 less than 3 inches. 

 Sub-section III. Anemone-cen- 

 tered varieties. 



946. Japanese type. 



SECTION VI. SPIDERY, PLUMED 

 AND FEATHERY. 



Varieties in this section have 

 small or medium-sized flowers of 



eccentric shape, but most fre- 

 quently of a light and graceful 

 character; some have threadlike 

 florets, and some have broader flo- 

 rets, but they may be either erect, 

 horizontal or drooping and of vari- 

 ous shapes and colors. 



Market, Decorative and Early- 

 flowering varieties will be deleted 

 as such, but lists will be drawn up 

 under each heading for general 

 guidance. 



WILHELM MILLER. 



Culture of the florist's chry- 

 santhemum (C. hortorum) 



The first step towards suc- 

 cess in chrysanthemum-cul- 

 ture is good healthy cuttings, 

 and as they become estab- 

 lished plants they should 

 receive generous culture 

 throughout their entire grow- 

 ing season. This requires 947. Japanese anemone type, 

 close attention to watering, 

 airing, repotting, and a liberal supply of nutriment. 



Chrysanthemums are propagated in four ways, by 

 cuttings, division, seeds, and grafting. By far the most 

 important is the first, because it is the most rapid. It 

 is the method of the florists. In locali- 

 ties in which the plants can remain out- 

 doors over winter without injury, they 

 may be increased by division. This sys- 

 tem is practised more by amateurs than 

 florists, being the easiest method for the 

 home garden but not rapid enough for 

 the florist. Propagation by seeds is 

 employed only to produce new varieties, 

 and is discussed at length elsewhere 

 (page 764) . Grafting is seldom practised. 

 Skilful gardeners sometimes graft a 

 dozen or more varieties on a large plant, 

 and the sight of many different colored 

 fls. on the same plant is always inter- 

 esting at exhibitions. 



Section I. Culture of chrysanthemums for 

 cut-flowers. 



This account is intended to describe 

 the method chiefly employed by florists, 

 the plants being grown in benches under 

 glass. 



1. Propagation by cuttings. Plants of 

 the preceding year afford stock from 

 which to propagate the following season. 

 They produce quantities of stools or 

 suckers, which form 

 excellent material 

 for the cuttings. These are usu- 

 ally taken from 1> to 3 inches in 

 length, the lower leaves removed, 

 also the tips of the broad leaves, 

 then placed in propagating-beds 

 close together, where they are kept 

 continually wet until rooted. To 

 insure a large percentage, the 

 condition of the cuttings should 

 be moderately soft. If the stock 

 plants are allowed to become ex- 

 cessively dry, the cuttings are 

 likely to harden, and thus be very 

 slow in producing roots. Single- 

 eye cuttings may be used of new 

 and scarce varieties when neces- 

 sary. These are fastened to a 

 tooth -pick with fine stemming 

 wire, allowing half of the tooth- 

 pick to extend below the end of the 



948. Pompon anemone 

 type. 



