This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
If kept in parlors, the following are the most essential points to be observed. The thermometer should never be permitted to rise above 60° or 65°; nor at night to sink below 40°. Although plants will not be frost-bitten until the mercury falls to 32°, yet the chill of a temperature below 40° will often be as mischievous to tender plants, as frost itself. Excessive heat, particularly a dry stove heat, will destroy the leaves almost as certainly as frost. We have seen plants languishing in a temperature of 70°, [it often rising ten degrees higher,] while the owners wondered what could ail the plants, for they were sure that they kept the room warm enough!
Next, great care should be taken not to over-water. Plants which are not growing, require very little water. If given, the roots become sogged, or rotten, and the whole plant is enfeebled. Water should never be suffered to stand in the saucers; nor be given, always, when the top soil is dry. Let the earth be stirred, and when the interior of the ball is becoming dry, give it a copious supply, let it drain through thoroughly, and then turn off what falls into the saucer.