Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1860-08-18
BOQUETs AND HOW TO ARRANGE
THEM

To be able to arrange tasteful boquet is no
mean accomplishment Any body can put a
number of flowers together in a bunch and call
it a boquet but not every one can so arrange
miscellaneous flowers as that the effect shall be
the best possible.
Every person in selecting plants for garden
should have an eye to the purchase of such as
will not only make fine display in the garden,
but will also be available for boquets. They
should also be selected for the property of pro-
fuse and continued bloom, so that there will not
only be an abundance for the proper decoration
of the garden. but also enough to spare for the
adornmcnt of paror, sitting-room and dining
table. There are many flowers which are very
beautiful in the flower garden but not suitable
for the boquet; some are too large, others are
offensive in smell or to the touch some are
not sufficiently distinct in color; others are too
short stemmed, etc. Others are not suitable
for the reason that they are open only during
the day, and close at night; these should not
they will probably remain closed. AS a gene
raj rule, flowers for the boquet should be of de-
cde'i uvloro, crimson, scarlet white, maroon
blue. etc.
They should also be double. although many
single ones if they are OF small size and grow
ing in a cluster. may be suitable. But large
single flowers, growing singly, are difficult of
arrangement, and the petals will crumple and
their beauty be DESTROYED by the necessary
pressure. Flowers of small and medium size
and fail double, are the best to employ for this
purpose Large flowers, like the dahlia, are
cut of place in any boquets, except a large one
for an exhibition, large supper-table or some
similar purpose. Fragrant flowers should be
largely cultivated for the boquet Of this class
the fragrant pinks, mignonette, heliotrope and
sweet peas, are the best
The shape Of the boquet may be varied to
suit the taste. Flowers with long stems, or
those which grow in spikes or racemes, may be
formed into pyramidal boquets; but the best
manner OF arranging miscellaneous flowers is
TO place them loose in a moderately fiat vessel,
i'll which the short stcmmed flowers may be
placed around the edge, and those with longer
stems in the center, thus making the shape
hemi>phercal. Or lemonade glass; or small
cup OF any sort may be placed in the center of
the large vessel, and some of the flowers put in
that, which will make the boquct higher in the
middle, and display it to greater advantage
The flowers may be loosely tied in small bunch
es in this manner of arrangement, which will
save trouble when the water is changed. Flow
ers which have mere apologies for stems, such
as balSams, may be made into beautiful orna-
mcnts for the table by placing them in flat china
saucers with plenty of geranium leaves.
The principal thing to be considered in form
ing your hoquet is the proper contrast of colors.
1t is well known that certain colors, placed in
juxtaposition injure each other. There are GER
tain rules regarding this, which it would be well
to learn; but every person of any taste at all
can determine by little practice what arrange
ment of colors is productive of the best results.
White, blue and all the various shades Of pink,
scarlet crimson and maroon may be used in al
most any quantity and proportion, but yellow