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Financial gain from being a Goy member !

bjs

By bjs

39 comments


This came out of the blue last weekend in the form of a PM
suevargas said:

Hello!

Sorry to bother you, but I would like to purchase the use of your image of Primula ‘Mauve Mist’ – mainly for plant labels.

You have the best photo of this plant on the web, bar none! We have a customer in Canada ordering a plant label for this one.

I found it here:
Marginata Hybrid ‘Mauve Mist’
http://www.growsonyou.com/bjs/blog/19090-primroses-primulas

Do you have a larger image than shown? We need a large jpeg.
If $50 USA dollars is acceptable, please email the larger photo directly to my work email svargas@mastertag.com. We pay with PayPal if you have an account, or directly with a company check.
Thanks for your help!

MasterTag policy is that your image will only be used for MasterTag purposes. Your image will not be resold or loaned to other companies or individuals, and will only be used for that named cultivar. MasterTag requests non-exclusive use of your image for printing on MasterTag labels and related MasterTag commercial use. Because of manufacturing limitations, attribution is not given.

Kind regards,
Sue Vargas
Horticultural Support/Photography
svargas@mastertag.com
Order Online: www.mastertag.com
MasterTag
9751 US Hwy 31
Montague, MI 49437
USA
800.253.0439 #813

It came last Saturday
I responded an added two more photos of the same plant, within a further twenty miniutes 50 dollars had been deposited with Paypal.
Now I know we are not keen on people infiltrating Goy but this one can come back anytime she likes.
Better outcome than last year when the RHS wanted to display one of my photos they didn’t offer anything
I was rather suprised that anyone was propagating this plant in large enough quantities to warrant this expense must be Micropropagated wonder what colour they will be! we have been down that road in the UK twenty five years ago.
So I asked the question Answer= Lobaw in Canada still did not mean anything so googled it and all was revealed.
Trades coast to coast 1000 stores employing 134,000 people and trades under the name of the Real Canadian Superstore,(sounds like Tesco and B&Q all rolled into one) for me it all came together when I spotted they are a subsidiary of George Weston Ltd.
I am sure a lot of us 50+ can remember Westons Biscuits I think that was all we could afford when I was a child no packaging loose in big square tins alright if you bought them when the tin was just opened nice and crisp otherwise they were likely to be soft.
Who remembers there custard creams my Dad used to dunk them in his cup of tea disgusting sometimes they fell to pieces in the bottom of the cup.

Have added a similar Picture of Primula Marginata hybrid Mauve Mist to the one in the blog.
the original is in a blog dated 1 April 2012

I can remember chocolate Marshmallows when they were sold from under the counter in exchange for a decent weekend joint, were they Westons? Black Market what was that!
Have fun
B

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Comments

 

Well done bjs

25 Oct, 2013

 

What a great surprise- International fame at last!

25 Oct, 2013

 

That's great. I've often Googled plants and GOY pictures come up a lot. Autograph please :)

25 Oct, 2013

 

I'm glad fame has caught up at last. It is well deserved. I am so pleased, as I am sure all other Goy members will be, that you got a nice windfall from doing what you enjoy. You give us all a lot of pleasure with your regular blogs especially with the added extras. I wonder if my brother still has the half tin size biscuit box which my mother used for the Christmas cake. It was a deep rich cake and had an inch of marzipan on top before being iced with a now rarely used Royal icing. She used another half size box to send my brother and his pals home baked Hardtack (a sweet tray bake) once a month when they were stationed out on Christmas Island. Were or are Wagon wheels made by that Westons? They reappered in the shops recently after an absence of years. I'm sure they have shrunk. I take it you still have 'Mauve Mist' in your collection. Don't spend it all in one shop as your mum would say. I think we should all say a big thank you to eagle eyed Sue for recognising the quality of your work.

25 Oct, 2013

 

We shop at Great Canadian Superstore all the time Bjs. We are heading over tomorrow morning. I will be looking for the primula labels next spring.
Congratulations.

26 Oct, 2013

bjs
Bjs
 

Klahanie
I was waiting for your comment it seems so huge thought you must have some contact with it, do they have very large garden centres attached.
Snoopdog they would not be a problem to grow from seed but being a hybrid it is unlikely they would breed true.
Sheila yes I have, will root a few more in spring,
what's the difference with royal icing, remember mum added lemon juice to icing.

26 Oct, 2013

 

Its good that you still have it. Did your hybrid Jamie survive? Royal icing is made using egg whites beaten up with icing sugar. It went out of favour when Edwina Curry broke the news that salmonella was perhaps present in eggs. In its place the shops started selling ready to roll or ready rolled icing suitable for icing large fruit cakes but also suitable for using on sponge cakes. This did not go hard as Royal icing did but has a softer texture. The lemon juice was added to the RI when it was being made. The ready to use icing is similar to icing named Australian icing. I used to use it for making flowers and other shapes for decorating cakes. It uses glycerine as the wet igredient.

26 Oct, 2013

amy
Amy
 

Congratulations Brian I'm not at all suprised you do come up with some amazing photos .. :o))

26 Oct, 2013

 

At least they were courteous enough to ask and pay, rather than just assume that any pic online was free to use.

*s* did they say that the photo would be credited, on the back of the label, maybe also with a url to the online pic? spead your feame (and GoY's by assoication!)

hmm, maybe we could have a GoY Photo Agency??

I vaguely rememebr Royal Icing from a family wedding, years ago. I seem to remember that it's very hard

26 Oct, 2013

bjs
Bjs
 

Fran they did say they were unable to credit the photo, it does not bother me as it could lead to all sorts of requests.

26 Oct, 2013

 

Well done Brian ...
'photographer extraordinaire' ;o)

26 Oct, 2013

 

Well done Brian great to get such a response about your fab photos do you remember biscuits called Ayton biscuits, they were triangle shaped with bottom half covered in chocolate they were like bourbon creams but really tasty with chocolate cream centre mmmmmm. could go with one now! well done again x

26 Oct, 2013

bjs
Bjs
 

Anci
yes do remember them but long forgotten,
its strange what one remembers when the memory is prompted.
For some years now the first cup of tea is accompanied
With two Hobnobs chocolate one for me plain one for Jamie, he is allowed to sit on the bed to eat it with me then back down stairs. Ritual!
B

26 Oct, 2013

 

Bjs, Great Canadian Superstore has a decent garden section.

26 Oct, 2013

 

Well done Brian. We have known your plant photos are brilliant for years. :0)

26 Oct, 2013

 

Well done you, I'm going to look at all your wonderful pics when I have the time:-)

26 Oct, 2013

 

Delighted for you and so glad that your talent has been recognised both far and wide :-))

27 Oct, 2013

 

Royal icing - well for me the main difference is that its nice to eat whereas the other stuff I can't stand. Royal icing doesn't go hard if its beaten for five minutes and allowed to stand so that the bubbles disappear. If I'm given cake with the other stuff on it it gets left on the side of the plate.

27 Oct, 2013

 

Congratulations Bj! Well done!

28 Oct, 2013

 

Well done Bj!!!!

28 Oct, 2013

 

Stera Royal icing does eventually go like cement which is why the top tier of a wedding cake needs to be re iced for a christening. I do not like the other stuff much either but I must admit it is not nearly as difficult or at least needs less skill to manipulate than the Royal icing. Another problem is that you cannot pipe with it. I needed both types of icing for my recent wedding cake efforts.

28 Oct, 2013

bjs
Bjs
 

Scotsgran
Winter nights are a time for memories and you prompted Christening cakes.in the first year of my apprentiship 1953 as a tinsmith and coppersmith one of my jobs was to make cake tins to suit the individual size of the top tier cake for airtight storage (no plastic airtight boxes then) but my calculations on depth were invariably out meaning I had to trim a thin slice off the bottom to get the cake in before putting the top on and soldering to make airtight. It went down a treat with a mug of tea, and I never got caught.lol

28 Oct, 2013

 

Agreed its easier but what's the point if you can't eat it? I would rather do without and just have the marzipan!

28 Oct, 2013

 

My OH is with you 100% Stera but I like a wee bit of icing with lots of marzipan. Lol Brian I thought when I first read this that you were referring to cutting a bit off the tin not a slice off the cake. I wonder how many happy couples you toasted with tea and cake over the years. My mother put her cakes in a tin and sealed them in with candlewax. They were made around Easter time and given a good dose of whisky before being popped back in the tin in which they were baked, wrapped in fresh greaseproof paper. Today was lovely and sunny but when it started raining about 4pm the temperature dropped rapidly. I think that was a foretaste of winter. I do hope you were too far north to be much bothered by the winds and flooding. It sounded as if Stera and Hywel were in its path so I hope everyone is okay.

28 Oct, 2013

bjs
Bjs
 

Scotsgran that only lasted the first year of my working, I move on to more advanced things then

31 Oct, 2013

 

I think we were both worried Scotsgran, but it passed us both by thank goodness. Had to laugh about cutting the bottom off the cakes - Let hope they didn't go dry without the firmer base! I bet you made that top tin shallower with an eye to tea time BJS...

31 Oct, 2013

 

WOW! VERY LOVELY:-0))

18 Nov, 2013

 

No doubt Bjs passed his cutting skill on to the next apprentice so he could keep getting cake.

19 Nov, 2013

 

didn[t it use to be tradtion that the top tier of the wedding czke was saved for hte first child's christening? if so, it'd need to keep very well!

19 Nov, 2013

 

It should do - but my friend's turned out to have gone mouldy - embarrassing for her at a christening party! They must have forgotten to put enough brandy in it.

19 Nov, 2013

 

Fran it should be kept with the icing and marzipan still on the cake. It is then sealed in the smallest tin that it will fit into. My mother always used candle wax to seal the join. When the cake is needed the icing and marzipan are replaced with fresh decoration. As Steragram said it will be well doused with brandy before it is put away. That is done by turning the cake upside down and poking the base all over with a knitting needle (a skewer) then generous amounts of brandy are poured over. No doubt Bjs got the best of the cake.
How are the preparations coming along for the move.

19 Nov, 2013

bjs
Bjs
 

Fran
yes it was tradition back then, I am talking nearly 60 years ago.
I was not involved with this but a friend also at that time a tin smith had the job of soldering a steel casket with corpse inside for transporting by ship to the USA for burial, no jet airliners crossing in hours then.
B

19 Nov, 2013

 

that's interesting, wonder if it's still done these days? lol saving the top layer of cake, not soldering corpses in tin boxes!!

had to put hte move back another fortnight, Stera - bloke who was going to do the heavy stuff is down with flu. still, I should be in before Christmas - not sure which yaer!!

20 Nov, 2013

 

Yes to the cake Fran and when a friend died on holiday in Romania he had to be brought back to the UK in a sealed lead coffin. I never thought of the person having to do the sealing.
Sorry to hear you are still having problems transferring to your new home.

20 Nov, 2013

 

PMd you Fran. what a funny thread this is, photos to cakes to corpses....

20 Nov, 2013

 

LOL its all about expenses.

21 Nov, 2013

 

thanks, Stera, got it!

lol I do like "rambling" threads, sort of "that-reminds-me" diversions, so long as we come back to the main theme every now and then - if the original thread-poster doesn't mind, of course!

21 Nov, 2013

 

Nice work Brian! Beautiful coloured primula. :) so nice to be appreciated!

24 Dec, 2013

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