648 



THE GARDENER'S ASSISTANT. 



m the first place be given to the gathering 

 and preparation of the material to be used. 

 If the decorator is at liberty to go into the 

 garden and greenhouses, and cut what he 

 chooses, he can select flowers and foliage that 

 will look best in the vases which he is required 

 to fill. But if the material is supplied to him, 

 then he ought to be allowed to choose the 

 vases that are most suitable. Nothing spoils 

 the effect of floral arrangements so easily as 



the use of the wrong kind of vases, and many 

 a gardener or decorator has been blamed for 

 results over which he had no control, because 

 of the restrictions and limitations under which 

 he worked. 



Flowers should be used as soon as possible 

 after they have been cut. Or perhaps it would 

 be better to say, that flowers should not be cut 

 until they are wanted, though this latter asser- 

 tion may often need considerable modification. 



Iceland Poppies in a Bowl. 



In wet or gloomy weather, flowers may be 

 gathered at any hour; but when it is hot 

 and dry, they ought to be cut in the early 

 morning whilst the dew is still fresh upon 

 them. Roses never look so beautiful, or keep 

 so well, as when cut early. In the event of 

 the flowers not being required before the 

 evening, they should be put into water as 

 soon as possible, and be kept in a cool, moist 

 cellar or shed. It is also much better to 

 keep them in several small vessels, rather than 

 crowded together in one large vessel. 



Although some flowers require no further 

 preparation than the removal of such portions 

 as will not be either ornamental or useful in 

 the arrangement for which they are destined, 

 yet there are many, and these principally of a 

 delicate character, which need preparation. 



The necessary tools for a flower-worker are 

 gum, wires, a strong pair of short-bladed sharp- 

 pointed scissors, and a good knife. 



Gum. — The best is that made by dissolving 

 finely pounded white shell-lac in spirits of wine, 

 put into a large jar, and frequently shaking it 

 up until it is all dissolved; its solution is ex- 

 pedited by keeping it in a warm place. When 

 made, it should be of the consistency of cream; 

 and it should be kept well corked in a cool 

 place, a little being taken out occasionally as 

 wanted. The most convenient method of using 

 it is to pass a brass- wire (gauge 2 1 ) through the 

 centre of the cork of a strong vial about 3 inches 

 high by 1J inch diameter, which should have a 

 moderately wide mouth, and be filled about 

 half- full; if the cork is greased before putting 

 it in, it will be less likely to stick fast. The 



