124 COMMERCIAL ROSE CULTURE 



insure fresh goods. It is also found advantageous, when grad- 

 ing certain kinds, to have the feet and inches marked off on 

 the table so that you can tell at a glance how long the stems are ; 

 customers often want to know this point when ordering. To 

 get the best prices the market must be closely watched and fol- 

 lowed up every day. The men with the steady supply are the 

 ones who will be looked to for the goods, and these men can sell 

 Roses at all times. 



PREPARATION FOR EXHIBITION 



Roses intended for the exhibition table are often taken from 

 the ordinary cut intended for market, but, if especially large 

 and fine flowers are desired, a little extra care should be given. 

 Extra good shoots should be picked out and marked by tying 

 a piece of string or raffia on them. They should then receive 

 special attention as regards food and water, and should be cut 

 so that they will be in the best condition possible when they are 

 exhibited. If they are rather late in flowering they may be 

 hurried along with extra heat, but they are never so good in 

 this case as they are likely to be soft and so wilt. It is prefer- 

 able to have them a few days early. They may be cut one 

 week ahead when in the bud and placed away in a cold room 

 in clean water. If you have no ice chest it is advisable to set 

 the jars in a bank of snow or on ice in your flower room if it 

 is at all warm. This will retard them. They will require 

 careful watching every day as they must be developed enough 

 to make a good show and at the same time not be past their 

 best. A few undeveloped or old flowers will spoil the entire 

 bunch. 



When staged the general effect should be good. This is 

 most important of all, and if, on close inspection, it is found 

 that the quality is there and the details are correct, the exhibit 

 will be very likely to favorably impress both judges and public. 



