184 BEAUTIFUL FLOWERS 



The long, graceful plumes of white inflorescence are almost too 

 well known to need any description. They are valuable for 

 cutting. Well-bloomed plants may be placed in room windows. 

 They are thirsty plants, and must have abundance of water. 

 In their case the plan of standing the pot in a saucer of water 

 is permissible, especially if they have to be left unattended 

 for some time. It may be added that the saucer plan cannot 

 be recommended for general adoption, although it is much too 

 muc h practised by amateurs. The roots of the Spiraeas may 

 be planted out in moist, rich soil in spring, and lifted again in 

 early autumn. 



Stephanotis. The pure white, deliciously perfumed Stephanotis 

 floribunda is a great favourite with every lover of flowers, although 

 everybody cannot grow it, owing to the fact that it needs 

 the temperature of an intermediate or stove house. Gardeners 

 generally grow it for rambling along the roof, and keep a careful 

 eye upon it to see that it does not get covered with mealy-bug 

 (see Insects), which often makes untended plants quite filthy. 

 The Stephanotis loves warmth at all times, and warmth in 

 combination with abundance of atmospheric moisture in summer. 

 It is a mistake to allow it to become crowded with shoots, as 

 not only is it then more difficult to cleanse, but the flowers are 

 not so good. It likes a good admixture of peat in the compost. 

 Propagation is effected by inserting cuttings of side shoots in 

 bottom heat in spring, and excluding the air from them. 



Stocks. The greenhouse lover must not overlook the Stocks 

 because they are generally grown out of doors. Apart from the 

 fact that the Ten-weeks make charming pot plants, and are well 

 adapted for unheated greenhouses, owing to their flowering in a 

 few weeks from seed sown in spring, he must remember that 

 there is a class almost exclusively grown in pots. These are called 

 Intermediates, and most charming they are. They are treated as 

 annuals or biennials, in the former case being sown in spring for 



