SWEET PEAS UP TO DATE 



be used. But this should not be overdone, and only if 

 the rules allow of it. 



In staging a collection of twelve varieties, they 

 should be stood in three rows, the back rows being 

 tiered eight or nine inches above the other, and arrange 

 the colors so that they do not clash. Even if the show 

 schedule does not ask for it, name each variety with 

 a neat card placed at the base of each vase. 



During very hot or stormy weather, some exhibitors 

 cut their flowers in the bud stage or partly open and 

 allow them to fully expand in water, adding about 

 a quarter of an ounce of sulphate of iron to three 

 gallons of water. Some colors, such as the light blues, 

 mauves and lavenders improve very much in color by 

 this method, but the salmon orange and crimson 

 colored varieties lose much of their beauty when cut 

 for long before they are required. 



SWEET PEAS FOR TABLE AND OTHER 



DECORATIONS 



Few flowers lend themselves so readily to the deco- 

 rator's art as does the fragrant Sweet Pea. They 

 require no wiring or stiffening of the stem once they 

 are cut, they are ready for the deft fingers to create 

 charming effects for any purpose. 



Pretty effects may be had by associating two colors 

 that harmonize, though perhaps nothing is daintier 

 than a table decorated with one variety only say, 

 the beautiful Countess Spencer. A lovely combination 

 may be obtained by using Barbara or Stirling Stent with 

 Queen Victoria Spencer or Primrose Spencer, or a 

 crimson and a yellow, and Orchid in conjunction with 



42 



