654 



THE GARDENER'S ASSISTANT. 



arrangement. Mixed with the latter is white 

 Bouvardia, repeated in the next dish with 

 Stephanotis and white Dipladenia. 



In many establishments it is now usual to 

 arrange the flowers on the dinner-table in low 

 bowls or vases, so that the guests when seated 

 at the table are able to see each other over the 



;Fig. 784.— Arrangement of Tubular Flowers. 



flowers and converse without inconvenience. 

 This is infinitely better than a cumbrous heavy 

 design that obstructs the view. At flower- 

 shows it is a common practice to offer prizes 

 for "the best examples of floral decoration 

 for a dinner-table " but as a rule the exhibits 

 are quite unfit for the purpose intended, being 

 either too dense or too uniform in the size of 

 the stands used. The colours should, of course, 

 agree, and the central stand of three should 

 contain the larger flowers. Two low stands 

 or vases, with one taller one for a centre, make 

 a better arrangement than three of similar size. 

 Many prefer their tables decorated with one 

 kind and variety of flower only; for example, 

 La France Rose or Souvenir de la Malmaison 

 Carnation. In either case the central vase or 

 bowl should contain the largest flowers, and 



be so arranged as to be the prominent feature. 

 In no case is it advisable to have more than 

 two kinds or colours of flowers in one arrange- 

 ment of several vases. 



Flowers in Baskets or Vases. — When this mode 

 of arrangement is selected for purposes of 

 house decoration, there should be tins fitted 

 to the baskets, both for the better preserva- 

 tion of the flowers, and also as a safeguard 

 against injury to furniture of any kind. For 

 the drawing-room table a tastefully arranged 

 basket is most effective; unless the arrange- 

 ment be of the very best, mixed flowers are 

 less effective than baskets or vases of one 

 kind only (fig. 785); such as, for instance, 

 Roses, Chrysanthemums, Daffodils, Cattleyas; 

 the aim being to give an individuality to each 

 basket. Light climbers entwined around the 

 handles add to the effect. Unless for a pre- 

 sentation basket the use of ribbons is unde- 

 sirable, and even if for that purpose ribbons 

 are somewhat doubtful additions, the tendency 

 being to overdo such accessories. 



Decoration of Dinner-tables.— -In order to secure 

 a pleasing effect it is important that the flower 

 vases should be suitable in size and form. If 

 too large, a heavy effect will result, and if too 

 small the arrangement will appear poor, no 

 matter how T well the flowers are put in. 

 Decorations that are not higher than 15 

 inches above the table will not interrupt the 

 view; and when tall vases or small standard 

 plants are used, there must be nothing in the 

 upper part of them which hangs lower than 20 

 inches from the table. The slender stems of 

 the plants and of tall glass vases, if not more 

 than two or three are used, may be entwined 

 with some light and elegant creeper, and not be 

 objectionable to those seated at the table. 



At dinner parties which do not exceed sixteen 

 in number it is advisable to have only one well- 

 arranged large vase placed in the centre of the 

 table, and to make every other ornament upon 

 the table (whether floral or otherwise) subor- 

 dinate to that central vase. If the table should 

 be so long as to require three principal orna- 

 ments, it is better to use a pair of elegant 

 Palms or other plants with finely - divided 

 foliage, one at each end. 



Arrangement of Fruit in Dishes. — There is no 

 form of vase or dish in which fruit looks better 

 than a glass basket, with or without a handle, 

 and decorated with the leaves of its own kind. 

 For fruits generally no leaves are more suitable 

 or prettier than those of the Vine, the Maples, 

 or the Sycamore, selecting them in proportion 



