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822 



The Weekly Horists^ Review^ 



August 31, 190&. 



to granulate and will not bum dry pine 

 with the doors cloaed. We are going to 

 rebuild the chimney. WiU you please 

 tell us how large a round chimney should 

 be en the inside f The height is about 

 forty to forty-five feet. E. T. H. 



The chimney you have is, if anything 

 a littie too large for the grate area — 

 usually a good fault. I would suggest 

 that perhaps your grate bars are too 

 close and tiiat you have been endeavor- 

 ing to run too heavy, i. e., too deep or 

 thick a fire. If a modification of the 

 grates, by removing one bar and respac- 

 ing them, does not improve conditions 

 look to the flues; clean them every 

 twenty-four hours, and as a last resort 

 with open grates and clean flues rsuse the 

 height of tiie chimney five feet If the 

 chimney must be rebuilt decrease the area 

 slightly. A chimney twenty-two inches 

 in diameter shobld be large enough for 

 your purpose. Look up tiie articles on 

 firing in the Bevikw. L. C. C. 



PROPAGATING BEDDERS. 



I would like to have some informa- 

 tion as to the rooting of cuttings of 

 geraniums, fuchsias, pelargoniums, vin- 

 cas and petunias. At what temperature 

 should the sand be kept and also at 

 what temperature should the house be 

 kept day and night f When should the 

 cuttings be started to have them in 

 bloom for the spring trade? A. J. B. 



Although these are all very familiar 

 plants, there is quite a difference in 

 tiie method of propagation and to 

 cover the subject properly would take a 

 little book, M I will condense as much 

 as possible. 



All kinds of flowering geraniums root 

 from September 1 until frost. Ne bot- 

 tom heat is essential and they are just 

 as well potted firmly in 2-inck or Sc- 

 inch pots. Variegated and scented 

 Sraniums are better put into sand dur- 

 g September and October, but na 

 bottom heat is necessary. The Aow 

 pelargonium should be propagated eariy 

 in September, either in smali pots or 

 flats of sand, with n« b«ttoa heat. 



It is useless t« attempt to propagate 

 fuchsias until you cam procure youngs 

 Bttccttlent cuttings from the old plants 

 tkat have rested in October and Notcui- 

 ber and have been pruned and started 

 in heat. This is usually the end •< No- 

 vember or December. These green, ten- 

 der cuttings root \erj freely in saad at 

 a temperature of 60 or 65 degrees ani 

 the atmosphere at 59 degrees. 



Put vincas into sand at the end of 

 September or early in October, with or 

 without bottom beat, and give them 

 lots of water. Discard the verj tender 

 tips of the long growths, also the woody 

 growth. Vincas are slow to root in the 

 fall, but will all root in time if kept 

 moist and not allowed to wilt. 



You should not bother with petunias 

 unless it be some yerj choice double 

 varieties. Seed sown in February will 

 produce fine healthy plants, both double 

 and single flowers, and be in bloom from 

 the middle to the end of May. Any 

 plant you wish to propagate cut back 

 now and place some pulverized manure 

 beneath the growths. In three or four 

 weeks you will have young, succulent 

 growths that root freely. They are all 

 the better if you have a slight bottom 

 heat in the sand. W. S. < 



JAPANESE NOVELTIES. 



Among the novelties of Suzuki & 

 lida. New York and Yokohama, is Ara- 

 lia cordata, the Japanese udo, a new 

 , winter salad— ^a perennial plamt of the 

 order of Araliaceee, growing wild in 

 hilly regions, also extensively cultivated 

 in farm lands. Its young and tender 

 stalks are eaten as a vegetable in 

 Japan. There are two varieties of udo, 

 called respectively Moyashi or malt- 

 udo and Kan or winter-udo. These, 

 though of similar appearance, are quite 

 differently cultivated. The growing of 

 these forms is an important part of mar- 

 ket-gardening; this plant also, when 

 fully grown, forms a splendid orna- 

 mental plant five to six feet high, with 

 large compound leaves in bush form. 



They also offer Eutrema wasabi, the 

 Japanese horse-radish. There is a fresh 

 sharpness about Japanese wasabi that 

 not even the finest Austrian sorts of 

 horse-radish possess. The color, too, is 

 not genersdly white, but a delicate 

 shade of green, and, although served 

 in much the same way that horse-radish 

 is served in America, it is quite a dif- 

 feren*t thing. The roots, which are 

 grated to prepare this appetizer, are 

 produced by a plant of the same family 

 as the true horse-radish. 



D. G. Fairchild, the agricultural ex- 

 plorer of the U. S. Department of Agri- 

 culture, among " finds " in his recent 

 tour in Japan, introduces these plants 

 to the western public's attention, and 

 full descriptions are given in Bulletin 

 No. 42 of that department. 



KANSAS CITY. 



Looking Backward* 



Looking back over thirty years of life 

 as a florist, seeing the gradual growth of 

 the business, until the last ten years, 

 when energy and perseverance have 

 brought the profession up with giant 

 strides, to the position it now holdis as 

 one of the recognized professions of the 

 world, how many of us old-timers look 

 back to the days when we struggled from 

 hand to mouth and remember those who 

 used to struggle, when we did, when the 

 city in whidi we now live was only a 

 village f Some have passed over the 

 Great Divide, but those who are left can 

 get together once in a while and talk 

 over the early days. Such has been the 

 experience of your correspondent, who has 

 had the pleasure of old time reminis- 

 cences, of times even before he entered 

 the field. To B. S. Brown and others 

 he is indebted for the following: 



When this city was only a village on 

 the banks of the Missouri and the main 

 street was only a few blocks long, an old 

 German gardener named E. Schwanefeldt, 

 planted the first seed in what has since 

 proven a fertile field. With only one small 

 house, close to the river, and no other 

 grreenhouse for hundreds of miles, he car- 

 ried on a thriving business with the new 

 settlers and with those who followed the 

 Santa Fe trail into the far western 

 country. This was about 1858. 



As the village gradually grew, L. A. 

 Goodman entered the field and between 

 raising vegetables for the settlers and 

 some few common flowers, was able to 

 do quite a business for early times. 



Next came A. D. Adkins, who started 

 up in 1862, and was about the first who 

 made any headway. Then came Geo. 

 Bowsley in 1863, who did not stay very 



long in business. Those were the days 

 when every man was his own carpenter 

 and when the lumber market was so far 

 away and the freight so excessive that 

 any old lumber was good enough to build 

 with, and what houses they had! „ 



Bichard Jarrett came in 1860 and lo- 

 cated in what was then the jungles and 

 did a thriving business. Next on the list 

 was D. W. Manning, who built at Twen- 

 tieth and Broadway in 1868 with com 

 fields all around him. This place being 

 out of the usual route he changed his 

 place to Fifteenth and Campbell. The 

 town growing in that direction he was 

 forced to move, going to Fifteenth and 

 Euclid, where he stayed until he gave up 

 business. G. Whalen came in 1869, but 

 not knowing much of the business was 

 compellpi to abandon it. 



Then B. S. Brown started up in 1870 

 in a very small way, combining garden- 

 ing with the cultivation of a few flowers 

 until his flower business demanded all of 

 his attention and he gave up gardening. 

 He then went into the wholesale business 

 and became so successful that he became 

 practically the flrst real florist in the 

 city. He has been thirty-seven years in 

 his present location and is today the old- 

 est living florist in Kansas City, having 

 come here in 1852. 



Next on the list was a Mr. Whiting, 

 who started at Thirty-third and Prospect. 

 This place was bought by H. Probst, who 

 in turn gave way to S. Murray, who is 

 still doing business at the same place. 

 In 1881 Mr. Heite started in business at 

 Thirty-second and Holmes, but being 

 crowded out by the building of residences 

 all around him, was forced to tear down 

 and moved to Merriam, Kan., a suburban 

 town, where he is still doing an excellent 

 business. 



In 1882 came a Mr. Ingram, who 

 stayed in business but a few years and 

 the property where the greenhouses stood 

 becoming valuable, they were torn down 

 to make room for houses. 



Chas. Hampton comes next with a 

 greenhouse on stilts at what is now the 

 junction. This property at that time 

 was an immense gully and in order to 

 bring his houses on a level with the street 

 he was forced to build them on stilts, and 

 for a time did a rushing business, but 

 the march of modem improvements 

 drove him out. The gully was filled up 

 and modem business blocks now occupy 

 the site. 



Edward Bunyar came next with a 

 small house on Oak street, where he did 

 a small business until 1887, when he 

 moved to Bosedale, Kan., where, until his 

 death this spring, he was more or less 

 successful. 



Mr. Adkins, retiring from business, 

 James Payne took his place at Twelfth 

 and Porter, and did a very successful 

 business until a few years ago, when a 

 severe hailstorm almost ruined him and 

 he was forced to begin life anew. That 

 he made a success goes without saying, 

 as he has today one of the neatest little 

 places here. 



After Chas. Hampton moved his green- 

 houses to Ninth and Brooklyn, A. Barbe 

 took hold of them and although a strang- 

 er with but very little capital, became a 

 ward of the goddess of fortune and after 

 moving a couple of times located for 

 good at Fifteenth and Lawndale avenue, 

 where he is still doing an excellent busi- 

 ness with one of the most up-to-date es- 

 tablishments in the city. 



Following in line comes Charles Heite, 

 who, becoming cramped for room, left the 

 paternal roof and started a business for 



