2i6 MORE POT-POURRI 



loses a whole year's growth. I think anyone who grows 

 forced Tea Roses for picking will find they do far better 

 and look more satisfactory in water if floated in large 

 glass bowls than if only their stalks are in water. 



I received a letter to-day from the Engadine, describ- 

 ing a phase of modern luxury which reads strangely to 

 those who live quietly in country corners. My friend 

 writes from San Moritz, and thus describes an episode 

 in a fancy-dress ball: 'In the cotillon they had an 

 enormous silver sledge, smothered in the most gor- 

 geously lovely flowers Imantophyllums, lAlium spe- 

 ciosum, Lilies -of -the -Valley with stalks eight inches 

 long, white Lilac and Prunus. And all these looked 

 as if they had just been freshly gathered ; yet the 

 whole thing came from a flower -shop at Frankfurt -on- 

 the-Main. I must say I never saw anything prettier, 

 and in the sledge sat a lovely downy young English 

 beauty, scattering bunches of flowers about, as they 

 dragged her round the room. The whole thing seemed 

 beautiful Fairyland, up here in this world of ice and 

 snow.' I suppose it is no more luxury for those who 

 can afford it than my humble little greenhouse, which 

 also costs money ; yet one cannot help feeling sorry 

 that these beautiful hothouse flowers should have been 

 dragged up there for the wasteful enjoyment of one 

 evening. 



RECEIPTS 



Poulet a la Valencienne. Cut a good fowl into 

 pieces. Wipe it dry, but do not put it into water. 

 Take a saucepan, put in a wineglassful of olive oil, and 

 add two cloves of garlic. Be careful that it does not 

 burn ; for if it does, it will turn bitter. Stir the garlic 

 until it is fried. Put in the chicken. Keep stirring it 



