SECRETARY'S PORTFOLIO. 457 



The ordinary small leaved species with blue flowers is the best known and is 

 what is usually planted. There is a beautiful variety of this vinca minor 

 with double flowers, blooming quite as freely as the single, and far more 

 showy. Another form has pure white flowers, which cover the foliage early 

 in the season. The rose-colored variety is of little use as the tints are not 

 sufficiently distinct. There are two variegated-leaved forms, one white and 

 the other yellow, which make a good contrast. The vinca major, with large 

 leaves, is not so valuable as the above, being frequently badly injured by the 

 winter. The variety of this with prettily variegated foliage is one of our 

 most efficient plants for vases. The entire family are of great use for ceme- 

 tery planting as at present conducted, for, after being once fully established, 

 they are thoroughly qualified to take care of themselves either in sun or 

 shade. 



CUT FLOWERS. DESIGNS, AND DECORATIVE WORK. 



Arranging Cut Flowers. — An article in St. Nicholas on arrangement of 

 flowers contains the following directions which may be read by all who ]ove 

 flowers, and have not the knack of arranging them to the best advantage in 

 bouquets and vases on the table: 



The color of the vase to be used is of importance. Gaudy reds and blues 

 should never be chosen, for they conflict with the delicate hues of the flowers. 

 Bronze or black vases, dark green, pure white, or silver, always produce a good 

 effect, and so does a straw basket; while clear glass, which shows the grace- 

 ful clasping of the stems is perhaps prettiest of all. 



The shape of the vase is also to be thought of. For the middle of the din- 

 ner table, a round bowl is always appropriate, or a tall vase with saucer-shaped 

 base. Or, if the centre of the table is otherwise occupied, a large conch shell, 

 or shell-shaped dish may be swung from the chaudelier above, and with plenty of 

 vines and feathering green, made to look very pretty. Delicate flowers, such 

 as lilies of the valley and sweet peas, should be placed by themselves in slen- 

 der, tapering glasses; violets should nestle their fragrant purple in some tiny 

 cup, and pansies be set in groups, with no gayer flowers to contradict their soft, 

 velvet hues; and — this is a hint for summer — few things are prettier than bal- 

 sam blossoms, or double variegated holly-hocks, massed on a flat plate, with a 

 fringe of green to hide the edge. No leaves should be interspersed with these; 

 the plate should look like a solid mosaic of splendid color. 



Stiffness and crowding are two things to be specially avoided in arranging 

 flowers. What can be uglier than the great tasteless bunches into which the 

 ordinary florist ties his wares, or what more extravagant? A skillful person 

 will untie one of these, and adding green leaves, will divide the same flowers 

 into half a dozen bouquets, each more attractive than the original. Flowers 

 should be grouped as they grow, with a cloud of light foliage in and about 

 them to set off their forms and color. Don't forget this. 



Arranging Roses. — J. H. Bourn said before the Massachusetts Horticul- 

 tural Society: There are certain fixed laws that regulate the decorative art 

 in flowers. Too many blooms are used for single baskets and bouquets, 



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