Hints for Arranging Flowers. 
491 
crowd them; let each flower show its individual beauty, and a fine 
effect can be produced with but comparatively few flowers. We 
often see bouquets where fine flowers are used extravagantly, that 
are not pleasing, because of the crowded appearance. “ The art of 
arranging bouquets is very simple, if any one possesses a good eye 
for color, and has some idea of tasteful combination,” Care should 
be taken to harmonize and blend the colors together, using white, 
neutral tints and green; nature says plenty of green. Each flower 
is beautiful in itself, but when you group sun-flowers and roses, 
pansies and marigolds, together the charm of each blossom is lost. 
We often see at our agricultural fairs, bouquets of this kind 
utterly devoid of beauty, that are literally packed with beauti¬ 
ful flowers. We long to see in their places something simple, like 
a handful of Nasturtiums, Pinks, or a single flower with its buds 
and leaves. In arranging flowers, avoid stiffness; let the bright fern 
or fresh fine grass, break forth now and then, and the delicate vine 
wander about in its pristine beauty. 
In arranging hand bouquets, begin at the centre with roses or 
something rare and beautiful. u Always placing the brightest col¬ 
ors in the centre of your bouquet, and gradually decreasing the in¬ 
tensity of the tints as you approach the exterior;” mingle shades 
and colors, but do not put one where it can detract from another, 
for instance, crimson and scarlet, unless flowers are very scarce; 
but if obliged to use them together, put plenty of white and green 
between them. Blue and yellow will not satisfy the eye, unless 
brightened by red or pink; pink, pale blue, or light purple, harmon¬ 
ize well. The color and shape of the green is a valuable adjunct 
in making all symmetrical; that must also be carefully studied. The 
lace figured paper makes a fine finish for hand bouquets. In arrang¬ 
ing baskets, begin at the outer edge. Drooping flowers and vines, 
and nearly all kinds of garden flowers, look well in baskets. 
Bouquets for the dining-table are usually made rather low. The 
custom of making bouquets as high as the heads of the guests at 
the table, is happily passing away. The custom of putting a small 
fragrant bouquet of Rose-buds, Pansies, Heliotrope,Geranium-leaves, 
etc., in the napkin, is a charming one. Large rooms, with high 
ceilings, will admit of very high, showy bouquets. I once saw, 
against a very white wall, upon a corner bracket, a huge vase filled 
with broad, green leaves, long, drooping lilly or corn-leaves, sev- 
