152 CUT FLOWEBa 



and then the largest flowers placed in the centre, with the 

 smaller ones disposed along the sides, and ferns tastefully 

 spread over all, giving an airy stpjjearance to the whole. 



EpERGVEs. — These are of vari/yos shapes and sizes, but the 

 most graceful form should V>e employed, because it is impos- 

 sible, even with the l^est of skill and material, to produce the 

 same effective arrangement on one of a clumsy make as 

 could be done with one of a trraceful design. An excellent 

 design is one with a shallow cupped base and a trumpet vase 

 2J feet high, with three arms bending gracefully out from 

 the stem, and to the ends of which are attached small hanging 

 baskets. In filling the cnpped base, a little clean green moss 

 should be placed in the water, to rest the stems of the flowers 

 upon to keep them in position. The top or trumpet should be 

 filled with slender graceful flowers, the baskets with the finest 

 specimens, and the base with a mixture of large flowers and 

 foliage, with fern fronds spread over, covering the edge of the 

 dish, the points resting on the table. Trailing pieces of Sela- 

 ginellas or Lygodium scandens shovdd be neatly suspended from 

 the trumpet, and buds of Fuchsia or Begonia drooping over 

 the edge of the baskets prove very effective. 



In judging this class, the peculiarities of taste will always 

 play a part, whether right or wrong, in arriving at a decision, 

 but with the size clearly defined and the style of arrangement 

 indicated, exhibitors will be enabled to enter into the contest 

 on even terms, and the chances of an unsatisfactory verdict be 

 reduced to a minimum. The points of merit are : (1.) Taste 

 displayed in the arrangement; (2.) quality; and (3.) variety 

 in the flowers. 



