Evening star., 1945-07-08

Guilty is due to the placing Of the "
Of handling the flowers.
During the hot summer days WI
open it is difficult to find place for
currents speed up Transportation 0oss
of moisture through the leaves. OF
course, this means the stems do not
take up moisture fast enough to
offset this evaporation. The placing
of vases during the summer should
be as far from strong draughts as
possible, just as in the winter they
should never be near hot radiator.
Some of the Transportation may be
avoided by stripping off a part of
the foliage, especially that which
would be covered by the water in the
vase. This past spring the lilacs had
so much foliage that it was almost
impossible to keep them from wilt
ing when cut unless a considerable
part of the new leaf shoots were re-
moved. Where this was done no
trouble was experienced in keeping
the flowers fresh.
The rate at which flowers take
up water through their stems has
much to do with their lasting quail
ties and freshness. Cutting with a
dull knife or shears crushes the
channels through which they take
up moisture. Bacteria get into them
and stop the flow of moisture, SO If
exposed to air for even few min
utes they begin to "callous" over.
Thus in gathering flowers and car
ing for them we should recognize
these factors. Use sharp knife
when cutting SO that there is little
danger of closing the channels
through which the moisture flows.
Plunge the cut flowers Immediately
into water SO that there will be little
or no danger of callous forming.
The new tissue that nature provides
at the point of injury is called a
callous. Bacteria may be prevented
and controlled through the changing
of water each day and the careful
rinsing out of the vase. The re-
moval of an inch or more of the
stem at the same time will insure
fully opened channels for the ao-
sorption of moisture. In making
this cut 1t is well to make it on a
slant so that there will be no danger
of the STEMS resting squarely on the
bottom of the vase thereby prevent
ing an adequate intake of water.
The addition of aspirin, salt or
other chemicals does not, according
to research, increase the lasting
qualities of flowers. Sulphurous acid,
two eye-droppersful per pint of
water, has proved beneficial accord
ing to one test. The use of charcoal,
however, has been effective in keep
ing water sweet. This is especially
helpful for those flowers whose foli-
age rots quickly in water, such as
dahlias, marigolds, calendulas, etc.
Two of the newer commercial prod
ucts are similarly valuable. We can
accomplish the same results by care
fully washing the vases each morn
ing and removing the lower leaves
of the flowers as we shorten the
stems.
Contrary to the usual concept,
early morning cutting of flowers
does not increase their lasting quail
tiles. Cutting in the later afternoon
or early evening when flowers have
stored up the maximum amount of
sugar is the best time according to
a comprehensive test made with
roses. We assume this would be
equally true for other flowers.
In addition to proper cutting,
foliage removal, and time of cutting,
there are two or three other items
which have bearing on the lasting
qualities of cut flowers. Those that
bleed, such as the Oriental poppy,
dahlia, euphorbia and poinsettia
should have the ends of their stems
sealed by burning or dipping in hot
water. Burning the lower inch or
so of the stem in flame or dipping
into boiling hot water for a minute
will produce the desired results
Cutting the flowers at the proper
stage of development is also most
important. An iris should be cut
just as the first bud begins to unfurl,
the same is true of gladiola. Cut
poppies and peonies just as the buds
begin to show color, rose when the
bud begins to feel soft, and most
other flowers just before they reach
full bloom.
After cutting, it is well to put the
cut flowers in deep container filed
with cold water placed in cool,
draught-free spot for an hour or
more DIETER still, overnighO before
arranging. While the stems of the
flowers and the foliage may well be
immersed up to the bud, care should
be taken to keep moisture off the
petals.
Keeping flowers in cool place Is
sometimes mistakenly taken to mean
putting them in an electric icebox,
the cold dry air, however, is apt to