CHRYSANTHEMUMS FOR EXHIBITION. 17 



for as a rule they must be placed in the open after the 

 final potting. A spell of wet weather would sodden the 

 rich soil and make it sour before the roots could get hold 

 of it, and if the leaves once began to turn yellow it would 

 be a long time before the plants recovered. In fact, they 

 would get such a check that they would feel it for the 

 whole season. From the beginning of May the plants 

 should be thoroughly exposed night and day, except when 

 there is any appearance of a sharp frost. A rough frame- 

 work of posts and slate battens with tiffany is a good 

 covering in case of frost. 



Preparation for Final Potting. 



Early in May preparation for the final potting should 

 be made by getting the soil ready. The next step is to 

 see that sufficient pots are cleaned* and in readiness, and 

 that a good supply of old mortar rubbish, or crushed 

 oyster shells, is prepared for drainage. The mortar 

 rubbish should be run through a g-iru sieve. The coarsest 

 is used for drainage purposes, and the fine kept for 

 mixing with the soil. 



Final Potting. 



Everything 'being in readiness and the weather favour- 

 able, a beginning may be made with the final potting 

 about the middle of May, the strongest and best-rooted 

 plants being taken first. A large clean crock or an oyster 

 shell should be placed, hollow side downwards, over the 

 hole, and then about an inch of old mortar rubbish or the 

 broken oyster shells. I use the shells, if they can possibly 

 be had, in preference to clinkers or crocks for two reasons ; 

 firstly, they form food for the plant ; secondly, they need 

 not be picked out when the old stools are thrown away, 

 as they are. also good for the garden. Upon the drainage 

 put some of the roughest or turfy parts of the soil, suffi- 

 cient to cover the crocks well, then some of the soil, and 

 ram pretty tightly with the blunt end of the potting-stick 

 (which should be one foot long, and about one-and-a-half 



