,134 EVERT WOMAN BER OWN FLOWER GARDENER. 



flower; but combined with its rich, glossy foliage, it produces a charm- 

 ing effect. The contrast of their perfectly curved lines and their har- 

 monious substance, reveal the pure beauty of the flower. 



Bouquets for the hand should not be composed of solid, heavy flowers, 

 but of those of delicate structure, and of exquisite fragrance. Such 

 bouquets naturally undergo close inspection, and they should consist of 

 rare ferns and bright flowers, intermingled with those that are sweet as 

 well as lovely. Always place the most gorgeous colors in the center of 

 bouquet, vase or basket, an(J shade out into perfect whiteness^ relieved 

 by green foliage. 



If you desire to arrange a central piece for a dinner or supper table, 

 at its base place the feathery leaves of ferns, lycopods, etc., and twine 

 around the vase light, graceful vines. In the center arrange scarlet 

 flowers, mingled with blue and white, and edge the vase with the veined 

 leaves of the Ornamental Foliage Plants. These plants are very useful 

 in arranging floral devices ; they provide the snowy whiteness and the 

 rich wine-red colors of flowers. 



Experience is the best teacher in directing us to arrange our flowers 

 most advantageously. And we need to heed her teachings in every 

 department of life. 



A lovely dish of flowers can be made out of soup, oyster and preserve 

 plates. Take the largest sized deep plate your pantry will give, fill it 

 with scouring sand, thoroughly wet; edge it with the leaves of some tri- 

 colored Geranium, or with the bright-hued Achyranthus, mingled with 

 some white flowers — Feverfew, Candytuft, or Sweet Alyssum will do — 

 cover the stems with another soup plate, not so large, so that the flowers 

 and leaves will project beyond it; fill it as before directed, and edge it 

 with some yellow flowers, Ohlora, Oxura, Calceolaria — or any you can 

 select. ■ If the Geranium leaves were used before, mingle with these the 

 wine-red leaves of the Variegated Plants. Proceed as before, and place 

 on the edge of the dish bright blue Delphiniums, Blue Salvia, or the 

 lovely Forget-Me-Not, mingled with sweet-scented Geranium leaves. 

 In the center add a large cluster of scarlet Geraniums, Verbenas, etc., 

 mingled with white flowers. A vase of Sweet Peas can crown the whole ; 

 and over it all, mingle the misty Cliver or Gypsophila Muralis, whose 

 suft veil I deem indispensable. The effect is truly artistic ! Purple 

 flowers can be substituted for the blue, and you can make your own 

 selection of colors and flowers. The fairy bells of the Fuchsias are very 



