Gloechner CARNATION MANUAL 
SUPPORTS 
Carnations are supported by the wire-and-cross-string method. Wires are strung tightly lengthwise of 
the bench, one wire between each row of plants. Strings are tied to the wires across the bench, separat- 
ing the plants in that direction. The first set of supports is strung five or six inches above the soil. The 
additional sets of supports are spaced eight inches apart. 
Much labor is saved and fewer stems broken if each set of supports is in place before the plants reach 
| it. Maximum growth can be achieved and crooks kept to a minimum if the shoots can come up through 
or be trained through a waiting support. In some carnation ranges it is an established policy to have 
all sets of supports ready to lower in place at the time of benching or shortly after. 
Since there is a continual need for support at all levels, the supports are kept in place until the plants 
are thrown out. Workers should go through periodically to straighten and train shoots through the 
proper openings of the cross-wire supports. 
VARIETIES AND COLOR RATIOS 
In most market areas the demand is for more than fifty per cent white and light pink combined, followed 
in order by red, dark pink, yellow and color novelties. The percentage of novelties demanded in most 
areas is extremely low, although notable exceptions exist, such as at San Francisco and Milwaukee. It 
is evident that retail florists have an important hand in determining these color requirements, and some 
retail growers have found it profitable to grow sizable proportions of the novelties for their own trade, 
thus making their offerings more interesting and attractive than those of the neighboring florists. The 
‘ standard colors predominate in the bread-and-butter work of the vast majority of retailers. 
Even with a recognized “best white” or “best red” variety, many growers prefer to grow more than 
one variety of a color. Because of the variation in cropping habits of the different varieties, such a 
procedure assures a steadier flower production. Also, since varieties “run out’ or otherwise lose their 
desirability a grower is protected by having more than one variety of a color in production or on trial. 
CUTTING, STORING, PACKING 
Carnation flowers develop a little more size and quality if permitted to open on the plants, rather than 
being cut in tighter stages. Retail growers take advantage of this, allowing the flowers to develop to 
near-maturity before cutting. Wholesale growers cut at various stages, the degree of openess depending 
on market requirements, distances of shipping, etc. Most varieties will open in water after being cut, 
but a few go to sleep unless fully developed before cutting. 
Both cutting and breaking of stems are practiced when picking flowers. Using a knife for cutting is more 
likely to spread disease from plant to plant. However, in breaking the stems, some damage is likely to 
be done to buds, shoots or stems below, so the superiority of either method is debatable. 
Twenty-five is the standard number of flowers in the wholesale bunch. Other than that, grading standards 
are almost non-existent. However, the grower who uses uniformly good flowers in his regular grade and 
keeps culls, splits, crooks and shorts separate, is more likely to have a higher average return, Flat packs 
and round bunches are both used, and the advantages of each debated. The important considerations 
in bunching are to prevent stem breakage and to keep bruising and crushing of flowers to a minimum. 
After picking, carnations require a period of several hours or overnight of storing in water in a cool 
atmosphere to develop firmness. Cellars and natural storages serve fairly well during much of the year, 
but the advantages of artificial refrigeration for a warm weather cut are too obvious to be ignored. 
Temperatures of 33 to 40° F. are preferable to higher temperatures for carnations, 
Experimental data just released by the University of Illinois shows that cut flowers keep better at room 
temperatures or at various storage temperatures when the water in the containers tests approximately 
pH 4.0, as compared to water that is more acid or more alkaline. 
(Continued) 13 
