373 STATE BOAED OF AGRICULTUKE. 



Generally speaking, colors that are closely allied injure one another, and need 

 to be separated with white. However, this statement requires modification when 

 we have several shades or tints of a given hue that vary about equally. The 

 regular gradation has in it no element of discord. Let me diverge a little, and 

 give a few definitions of words very commonly misapplied. A tint of any color 

 is that color mixed with white ; a shade is made by admixture of black. Tints 

 and shades are graded very delicately in some plants, and make pleasing com- 

 binations. 



The reason why green is so easily and appropriately combined with most flow- 

 ers is that our finest flowers are of the shades and tints of warm colors, red, 

 yellow, orange, scarlet, etc. Green being a cold color complements them, and 

 forms a handsome contrast. Tlie fault into which one most easily falls is the 

 bunching of too many flowers together. A bunch of flowers or a clump of trees 

 is scarcely endurable to good taste, and never attractive. 



Our first desire in a close bouquet, is to remove one of the most beautiful single 

 specimens and enjoy it alone. This is the reason why open vases of cut flowers 

 are indefinitely superior to close florist's bouquets. 



What is a carnation worth in a bouquet when tlie calyx is entirely hidden, or 

 this primrose without its base of delicate green? Nature has usually arranged 

 colors very deftly, and when we try to supersede her, there is liability of unprof- 

 itable errors. How often we see bouquets worth a dollar made of rare tea roses, 

 where there is really less beauty than in one of our tiny vases containing but a 

 brace of flowers and a green leaf. Still people will come to our greenhouse, 

 and desire bouquets with "lots of flowers." When a lady visits us and orders a 

 bouquet of flowers from our College greenhouse, I always feel sorry for her because 

 she really is losing so much pleasure in arranging the flowers. The amount of 

 flowers employed in making a single table bouquet, would in the hands of a 

 tasty person furnish a delightful floral display for a suite of rooms, and 

 remain fresh far longer than wrapped in tlie confining cord. Flowers for a 

 dinner table may be preserved several days wdth their original fresh appearance 

 if placed in a vase or dish upon a plate with a little water in it and a bell glass 

 covered over and setting in the water, thus stopping evaporation. I have pre- 

 served a few Chinese primroses two weeks under a large wine glass placed in the 

 same manner acting the part of a bell glass. Every body that likes flowers 

 enjoys gathering wild flowers in the meadow and woodland and yet how rarely 

 "we see the result of these excursions in any arrangement of taste. They are 

 universally in a cumbersome bunch — only calculated to excite the ridicule of 

 any one who appreciates pleasing combinations and apt contrasts. The errors 

 of association become most flagrant where flowers in gardens and woods are 

 most abundant. It is far safer to group decided colors in separate vases than 

 risk ill suited combinations by crowding too great a display into a small com- 

 pass. Strong colors permit the employment of a good deal of foliage and many 

 beautiful flowers and plants are crippled by taking from them their natural 

 habit. A drooping flower or trailing stem should be indulged in its tendency 

 when plucked from the plant, and the individuality of many flowers is entirely 

 neutralized often by shortening the stem to make it bow to some formal plan. 



Flowers should be suited to their surroundings. In a dark room richly fur- 

 nished white flowers can scarcely be admitted with taste, while brilliant, strong 

 colors are quite in accord. In contrast with this we always jflace white flowers 

 with delicate flowing foliage in a room where sunlight has ready access. I can 

 scarcely say whei'e a stifl: bouquet of the florist's most formal pattern can be- 



