424 STATE POMOLOGICAL SOCIETY. 



PKESERVING FLOWERS, Etc. 



Many ilowers and leaves may be beautifully preserved by covering them in 

 every part Avith melted sperm. Tlie simplest Avay is to cut a candle into pieces 

 and melt it an old saucer on the back of the ranq;c — it must not be liot enouirh 

 to smoke. First dip in the stems; the sperm will harden almost at once, so 

 that the stem may be held while immersing the flower or blade of the leaf. Dip 

 but once and that quickly. The ))rocess is too severe for delicate petals, melting 

 them as it were together ; of others the licat will change the colors. Variegated 

 leaves sucli as those of the pelargoniums, ma})lcs, ivies and fancy-leaved 

 caladiums will perhaps give tlie best satisfaction. When arranged into boquets 

 or wreaths they are less liable to curl if protected by a glass globe, like those 

 used for wax flowers; still, if not so protected with a little care in keeping them 

 out of the dust and in a coolish atmosphere they will retain their form and 

 colors for months. 



Ferns may be selected any time during the Summer, but one must carry a 

 large book while gathering them. Subject the book to a pressure until the 

 fronds are perfectly dry. It is well then to press them with an iron. 



Perhaps the best way to preserve Autumn leaves is to iron tiiem immediately 

 after gathering with a moderately warm iron upon which white wax has beau 

 rubbed : iron each surface but once : apply wax for each leaf. 



ARRAXGIXG CUT FLOWERS. 



To arrange a bouquet, or to dress a vase with skill and taste, is no meau 

 accomplishment, requiring, as it does, a thorough knowledge of the relative 

 value of colors; much taste in producing harmonious blending or skillful 

 contrast : a judicious use of spray and greenery to tone down the brightness, 

 and, above all, a natural aptitude and liking for the work. The composition. 

 of every bouquet should form a study; all formality and stiffness must be 

 avoided, and as close an approach as possible to "nature's sweet simplicity" 

 ought to be aimed at. Overcrowding is an error too often met with. I have 

 seen bouquets, so-called, which were a compact mass of roses, and whose entire 

 surface bristled with buds, tlie only aim of the maker appearing to be the 

 crowding together of as many flowers as possible in a certain si)ace. The 

 advantage of being able to throw a few flowers together quickly and effectively 

 can hardly be overrated. 



In selecting flowers for this purpose, too great variety is to be avoided ; a few 

 fine blossoms, whose colors arc complementary to each other, if well arranged, 

 will invariably afford greater satisfaction than the most com})licated composition. 

 It should always be remembered that when two colored surfaces are in juxtapo- 

 sition, they mutually influence each other — hence the importance of placing 

 side by side those flowers whose form and color are best adapted to harmonize, 

 or contrast. When a person is thoroughly conversant with the relative value of 

 the primitive colors and their complcmeutaries, it becomes an easy matter to 

 effect harmonious combinations of their various shades. Form, size, color and 

 lightness are the leading features to be studied in the formation of a bouquet. 

 A circular and convex form is the most pleasing. But it is in the size of a 

 bouquet that bad taste is often visible. A hand bouquet which is nine inches iu 



