150 PRACTICAL FLORICULTURE. 



accomplish the amount of work required of him in any 

 thriving establishment, a great part of which is of 

 necessity done hurriedly; and as the variety of flowers is 

 so great and constantly changing with the seasons, and 

 their colors so varied, it is only by trying them in various 

 combinations that the best results can be obtained. Few 

 are willing to pay for this kind of work. Many a 

 gardener, who is not too well occupied in winter, might 

 make a pleasing study of this little art, and thereby add 

 to his own pleasure and profit, as well as those of his em- 

 ployers. 



Probably the simplest, easiest, and commonly the most 

 desirable, method of using cut flowers is arranging them in 

 vases. The more loosely and unconfused, the better. 

 Crowding is particularly to be avoided, and to ac- 

 complish this readily a good base of greens is required, to 

 keep the flowers apart. This filling up is a very important 

 part in all bouquet making, and the neglect of it is the great- 

 est stumbling-block of the uninitiated. Spiked and droop- 

 ing flowers, with branches and sprays of delicate green, are 

 indispensable to the grace and beauty of a vase bouquet. 

 To preserve the individuality of flowers, which is of the 

 greatest importance, the placing those of similar size and 

 form together ought to be avoided. Thus Heliotrope, 

 Stevia, Eupatorium, or Alyssum, when combined lose their 

 distinctive beauty ; but, if placed in juxtaposition to larger 

 flowers, and those of other forms, their beauty is heighten- 

 ed by contrast. It may be stated as a rule, that small 

 flowers should never be massed together. Large flowers 

 with green leaves or branches may be used to advantage 

 alone, but a judicious contrast of forms is most effect- 

 ive. 



Nothing is so strikingly beautiful on a refreshment 

 table as a handsome centre-piece of flowers. All the airy 

 castles of the confectioner are passed over by the eye, 

 which is at once arrested and refreshed by the brilliant 



