GRASSES. 191 



CHAPTER IV. 



GRASSES. 



For some years past, ladies have developed a wonder- 

 ful fondness for ornamental grasses, and many imported 

 varieties, together with native Sea Oats, the beautiful 

 South American Pampas plumes, etc., have found their 

 way into American parlors. Bouquets of grasses in col- 

 ors have been very largely manufactured in France and 

 Germany, for the American market. The fancy prices 

 they commanded, naturally stimulated Americans to im- 

 port the seed, and to raise in this country, the foreign 

 grasses which were once brought from beyond the sea by 

 our florists and milliners. These domestic growers and 

 collectors at first experienced some difficulty in bleaching 

 and coloring. They now turn out grasses which are equal 

 in delicacy of tint, and superior in tasteful arrangement 

 to those of foreign competitors. I have, for several years, 

 collected, bleached, and dyed grasses, and the following- 

 directions from personal practice will be found valuable. 



Grasses should be collected as soon as they become wiry 

 and stiff. If gathered when green, they can be made 

 much whiter, particularly if sun-bleached. Many pretty 

 grasses abound in the marshes and near the sea-shorej The 

 heavy Reed-grass of the salt meadows, and the Feather- 

 grass on the sandy sea-shore, are among the most popular 

 species. When gathered, they should be tied in small 

 bunches and dried, then bleached as follows : First, dip 

 them in strong, boiling soda-water, shake as dry as possi- 

 ble, and lay on racks in a tight-wood box. Burn a little 

 sulphur under them, dry under a hot sun, and rei^eat the 

 operation until they become white. StraAv, wheat, and 

 oats, are bleached in this manner, for the manufacture of 

 florist's baskets. The process will bleach nearly all grasses, 

 but some species require to be placed in a warm bath of 



