The Weekly Florists' Review*- 



Ski'tkmbkk V2, 1007. 



Peony Jeanne d'Arc. 



Endtz, Vail Nes & i'o. nay it is a fine 

 anemone-shaped flower, broad guard 

 petals, center very {•onipact, sulphury 

 arc almost 

 idds tliat it 



the words 

 is a verv 



flesh white, which 

 of Dessert, who 

 early bloom. 



Peony M. .lules Elie is a Crousse va- 

 riety of 1888. There are seven trial col- 

 lections at Cornell which contain it. 

 Peterson describes this as a massive pink, 

 clear flesh color, large and free bloomer. 

 Den Ouden & Co., in Holland, call it 

 fine rose, sulphur tinted. Dessert gives 

 it a lengthy description, as follows: Very 

 large, full globular flower, color of the 

 finest glossy flesh pink, deepening at the 

 base of the petals, reflex silvery pink, 

 quite fragrant, flower of a nice form and 

 very beautiful. 



Peony Mrs. Willock is one which is 

 little known. It is listed at Cornell, but 

 none of the tedt collections contains it, 

 nor does it apj»"ar in the catalogues of 

 leading growers, either in this country or 

 France. Several of the Holland growers 

 have it and in nearly every case their 

 description is copied verbatim from the 

 catalogue of Kelway & Son, the English 

 firm with which the variety originated, 

 only a few years ago. They describe it 

 as ' ' rosy lilac guard petals, with narrow 

 yellowish petaloids in center." The il- 

 lustration will serve to show the form 

 of the flower. 



The illustration of IVony Thryne is 

 from a photograph sent, with several, by 

 Endtz, Van Nes & Co., Boskoop, Hol- 

 land, and may be of value as an example 

 01 how easily peony nomenclature may 

 be mixed. No such name is recorded in 

 the Cornell check list, nor do Endtz, Van 

 Nes & Co. themselves list it in their cata 

 logue. It is j)088ible the name is an error. 

 Does anytme recognize it? 



UP-TO-DATE METHODS. 



I A |>si|n-r liv 'I'. \V. DllKK')"' *>f I<riiiii|itoii. 

 Out., reiKt lit'fiin- tlir <'nnii(Uuii llorticultiiriil 

 Afsswx'lntloii. in <-<iMViMitiiiii nl I.oikIoii, Out.. An- 

 JJIlHt '2X. ISKiT. I 



I have no recipe for making florists 

 ridi (juickly, nor have 1 anything new to 

 tell yon. Sly only excuse f(ir jittempting 



a paper of this kind is my inability to 

 refuse the r«K|uest of our indefatigable 

 secretary, witli wluim I wrestled for a 

 j;eriod and then l)ecan!e a victim, hoping 

 that Hlucher, or night, or anything might 

 come to help me out. 



I do not know that many of the facts 

 stated, or suggestions otferetl, will ajiply 

 to all classes of florists, or greenhouses. 

 I have not had the experience of very 

 snuill begiunings, and, indeed, as you well 

 kiiDVV, am not a florist by training, but 

 have had to do principally with the man- 

 agement of a large grower 's trade. 



I trust I may be pardoned for making 

 references to myself, for I have no desire 

 to obtrude my personality, or for refer- 

 ring to the Dale estate, which is too big 

 and prosperous to need advertising in 

 this manner, but it will be impossible for 

 me to contribute a jtaper on this sub- 



ject without referring to our business 

 and its management. 



In the time allotted I cannot hope to 

 refer to many items that should bo gov- 

 erned by everyday common sense, but in 

 passing may say that no detail is too 

 small to have our very best attention. In 

 everything that is done, one's very best 

 efforts should be put forth, and no loose- 

 ness allowed in any direction. Preachers 

 divide their subjects into several head 

 ings, and while I am not much of a par- 

 son, I shall take the liberty of suggest- 

 ing three main thoughts: First, charac- 

 ter; second, capacity; third, cash — in im- 

 portance in the order in which they are 

 given. 



Character— Its Effect on Employees. 



Nothing in this world exceeds charac- 

 ter. It permeates every part of life. The 

 work of employees and the confidence of 

 customers will be affected by the charac 

 ter of the management. We must give 

 our co-workers every consideration, to be 

 able to get out of them the best possible, 

 and we must treat them in a spirit that 

 will cause them to feel that they belong 

 to the business and are recognized, not as 

 machines, but as integral parts of the 

 firm. Probably nothing touches a man 

 more (juickly than the pocket, and I think 

 that our growers, and other assistants 

 who merit it, ought to be paid .every dol 

 lar that the profits of the business will 

 afford. It is our custom to revise the 

 wages of the whole staff at the end of 

 every business year, which with us is June 

 30, and give such increases as the merits 

 of the men might reasonably call for, 

 taking into consideration the annual 

 profits. 1 believe that when men realize 

 that their actions are being scrutinized, 

 not for the advantage of the employer 

 only, but also to give opportunity •f 

 reind)uri-:ing them, our men will work 

 with a zest and consequent success that 

 cannot otherwise be obtained. 



Since I took the management of the 

 Hale estate, seven years ago, the wages 

 of our men have been materially in 

 creased, the increase running from twen 

 ty-five to fifty per cent, and 1 do not 

 know that we have arrived at high-water 

 mark vet. In connection with our busi 



Peony Mme. Crotisie. 



