CHAPTEE XIX. 



Aekakgemeis't of Bouquets a^b Vases. 



Floivers in Clmrches. 



It has been said tliat a person must possess the knack " — must 

 hare a taste^ an eye for colors — in order to arrange flowers in bouquets, 

 baskets, etc., artistically. And, doubtless, there is a great deal of truth 

 in the remark. One who does possess this " knack" can walk through 

 a garden, gathering the flowers here and there, and arranging them 

 with a perfect blending of color, which will result in a faultless bou- 

 quet ; while another, with the same flowers, fails utterly to produce a 

 charming efiect. So, one sees that the art of flower arranging is too 

 fine and delicate to be reduced to rules. Yet, there are a few which 

 may be of use to flower lovers who are not gifted with a truly artistic 

 eye. All flowers will not mix readily, but are only seen in perfection 

 when arranged by themselves. Wild flowers will not mingle tastefully 

 with their cultivated brethren, but must be arranged by themselves. A 

 bouquet of Laurel is very beautiful; but mingle with it the coral and 

 topaz bells of the Columbine and you spoil its efi*ect. And Gentians, 

 Azaleas, May-flowers, and last, but not least, the pearly white Water 

 Lily, are seen to the best advantage when in clusters by themselves. 



Lilies of the Valley require only a background of their own green 

 leaves, to show forth most charmingly their perfect beauty. Balsams 

 can only be arranged in flat dishes, with a mingling of Rose Geranium 

 leaves to add the fragrance which they lack. Sweet Peas, so soft and 

 liquid in tint, with their exquisite rose colors, purple and browns, and 

 pearly whites, are ruined if mingled with dazzling Geraniums or Verbe- 

 nas. Put them in a tall stemmed glass, and cover them with the 



