VOL. 28. 



FEBRUAET, 1873. 



ISTO. 320. 



Flowers for Ornament and Decoration. 



BY ANNE G. HALE. 



rjNE important rule in the grouping and arrangement of flowers will bear frequent 

 ^ repetition. It is this : green gives character, white gives brilliance. With plenty 

 of green there will be more distinctness, higher individuality, and greater clearness of 

 idea, together with a general expression of quiet and rest ; while an abundance of 

 white gives more splendor and brilliance, and a diffuseness of sentiment, which, 

 unless displayed by airy figures and graceful postures, dazzle and weary the beholder. , 



And, further, it should be remembered that groups and collections of small flowers, 

 even if of varied forms and their hues ever so judiciously mingled, are never eff"ective. 

 But serving- unobtrusively to bring the magnificence of their queenly sisters into 

 high relief they gain from such companionship reflected glory and power. 



The most tasteful of room decorations are long garlands of flowers or of verdure 

 festooned along the walls, around pictures, about the doorways, or from each corner 

 to the center, and looped gracefully around the lights. At each looping or festoon 

 should be placed a hanging bouquet, a cluster of loosely, arranged drooping flowers, 

 or an individual rose, lily, or camellia, in company with a spray or two of some vine 

 with its wandering branchlets and curling tendrils. Braided evergreen or a stout 

 rope covered with lycopodium and kalmia leaves forms an elegant festooning. Leaves 

 of the camellia and myrtle and sprigs of box add to its beauty. Lycopodium should 

 be cut in pieces three inches long, the leaves, in twos and threes, taken with this as 

 little bouquets, placed upon the rope and bound securely around it with a stout twine 

 or cord, in such a manner as to form an ever continuous line of verdure, the leaves 

 projecting slightly from the lycopodium. To expedite the work, the rope should be 

 stretched its entire length, and each end securely fastened before the green is tied 

 upon it. If a floral garland is desired it is best to prepare the verdure in this way 

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