490 
Wisconsin State Agricultural Society. 
for this increased education of our tastes. Let us increase this love 
for the beautiful, and fill our conservatories full, if we can afford it; 
if not we will have Sweet Peas, Mignonette, Violets, and Pansies, 
for they are the sweets of earth, and cost us nothing. . 
The Vase. —In arranging flowers we will consider, first the vase. 
Bright colored vases are not as effective as white, brown, Swiss 
wood, silver or bronze; all will readily see, if the vase is green or 
blue, the color conflicts with the foliage in the bouquet; if pink or 
red, with the flowers. A bowl or broad open vase seems the most 
appropriate shape for roses. A tall, spreading vase, for gladiolas, 
ferns, tuberoses, etc.; flat glass dishes, or cups, for violets and early 
wild-flowers. u A flower lover will in time collect shapes and sizes 
to suit each group.” 
Time for Cutting Flowers. —If you wish your flowers to remain 
fresh a long time (and who does not), cut them early in the morn¬ 
ing while the dew is still upon them; cut them with sharp scissors 
or knife, and remove unnecessary leaves; as soon as cut, drop them 
into a basket or tray. Do not touch them with the hands more 
than is necessary. In cutting roses, cut buds or half-blown ones; 
place them as soon as gathered in shallow tins or bowls in a dark 
cellar or cool place, until you wish to arrange them. They should 
be arranged two hours, at least, before wanted. A little water 
sprinkled finely over them sometimes improves fresh flowers, but 
rarely; it improves flowers beginning to decay. FloAvers decay 
sooner when tied in clusters or bouquets than when arranged loose¬ 
ly. When ready for the table, place them in the vase, or dish, with 
cold soft water, add a few drops of ammonia, salt, camphor, or bits 
of charcoal; give plenty of fresh air, particularly at night. Some 
flowers, like the Archenia, Azalia, Rhododendron, have a way of 
dropping their petals just as they are most wanted. Florists let a 
drop of gum arabic fall into the center of the flower where it 
hardens at the base and fastens them tightly to the stigma. In 
cutting flowers, if you wish to avoid cutting unnecessary buds, cut 
the flower stem short, and tie with yarn to broom corn; put a little 
cotton between the stems and splint to preserve moisture. 
Art of Arranging Bouquets, Baskets, etc. —Assort your flow¬ 
ers according to size and color, and arrange them mentally. Be¬ 
fore beginning, put the whole mind upon the work, and harmonize 
fhe colors perfectly, using green to separate the flowers. Do not 
