Vase Pair
Posted in Antiques on 07/11/2009 05:28 pm by admin
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 Pair Antique Chinese Famille Rose Vases Qianlong 18th C  US $45,500.00
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 Antique Pair Chinese Famille Rose Vases 18th C Qianlong US $45,500.00
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 A PAIR OF HUGE 19th 20th CENTURY GUANGCAI VASES US $39,999.99
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Tips For Cutting Roses For Display
What could possibly smell or look better than a vase of
beautiful rose blooms on your table or the table of someone you
love? Roses, especially hybrid tea roses, are made to be cut and
they can last a very long time in a vase if you follow these
simple tips.
Always make sure that you cut your roses with a sharp and clean
pair of shears. Dull shears will crush the rose's stem, and
dirty shears can transmit disease to your other blooms.
Roses store and process their nutrients on a schedule. Hold off
cutting your roses until after 3 PM when their nutrient levels
are the highest.
It's too late to cut a bud when it is fully open. Choose buds
which have started to open, but are only 1/3 to 1/2 of the way
through the process.
Don't remove all of the leaves from the cut stem. Leave at least
3 to help feed the bloom, but cut off all leaves that will be
below the water level of the vase.
Once you have cut all the roses that you will be cutting for the
day, bring them inside and start the water conditioning and
hardening process.
Roses can live for an amazingly long time in a vase if you
understand what it takes to keep them alive.
The first threat to a cut rose's health is the air that it
sucked up when you cut the stem outdoors. This little "air
pocket" which entered the cut stem works its way up to the bloom
where it ultimately shortens the blooms life.
That air needs to be replaced with water. The easiest way to do
that is to fill a bowl with hot tap water, as hot as you can
stand to put your hands into, but not scalding hot.
Add whatever floral preservative you use plus a few drops of
bleach.
Now place all of the rose stems into the bowl. Do not let the
buds touch the hot water.
Use your shears and cut approximately 1/4 inch off the end of
each stem and leave the roses in the bowl until the water cools
to room temperature.
Fill your vase with warm water, add a drop or two of bleach and
a bit of preservatives. Then add your roses.
This little bit of extra work, as well as the addition of a few
drops of bleach, will extend the vase life of your cut roses
longer than you can imagine.
Whenever the water starts to get cloudy, remove the roses,
refill with hot water, add a drop or two of bleach, and return
the roses to the vase at once.
When your bloom begin to show signs of wilting, re-cut about an
1/8 of an inch from the stems and place the stems into hot water
for about an hour before returning them to the vase
About the Author
Angie Noack is a home and garden strategist with a sharp edge
for technology. With her unique ability to combine these two
skills, she's able to help gardeners save time and increase
productivity. You can find her online at http://www.foodrose.com.
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