CHAPTER XVIII 



NOTES ON CUTTING, MARKETING, EXHIBIT- 

 ING, ETC. 



CUTTING 



T N the hot Summer months Roses should be cut early in the 

 -* morning and placed at once in fresh, cool water, in a cool, 

 dark room. After remaining there for a reasonable length of 

 time they may be assorted into the different grades required 

 and are ready for shipment to market. The sooner they are 

 sold after being properly cooled off, the better will be the results. 

 Twenty-four hours is as long as they should be kept, although 

 they may be and often are kept much longer, for various 

 reasons. 



In the Winter time it is best to allow the flowers to re- 

 main longer on the plants before being cut as they develop very 

 slowly, especially in cold, dark weather. They make a much 

 better appearance when being sold if they are not cut too soon 

 in Winter, but as the hot Spring and Summer sun advances it 

 is necessary to cut early in the morning and again carefully in 

 the late afternoon. 



GRADING 



When grading, care must be taken to assort carefully and 

 to put nothing but the best in the higher grades. Fine foliage, 

 long stems, and other good points count for nothing if the flower 

 is deformed or off color. Every part must be perfect. Keep 

 everything true to grade and see that the count is always cor- 

 rect, and you will build up a reputation for right dealing 

 which will be worth much in getting and holding the best 



