The evening Argus., 1865-07-14
Bouquet Making.

The Rural NetU Yorker has the following
| don't know as can exactly describe the
the operation of making bouquets, SINCE ex-
perience Is the very best teacher OF the art;
but perhaps / can give Nellie a few hints
that may be useful if she is beginner. Her
question has set me thinking on the subject
of floral arrangements. and wondering why
people that love flowers do not use them
more m the decoration of house and table.
For the outer circle of the fat bouquet take
flowers with long, stiff stems, as Schizanthus,
Saliva, Stock, Monks Hood, Snap Dragon,
&C. Arrange two or three branches of these
for the top, and tie them firmly with one end
of a long cord. / prefer a strip of old cotton
cloth about an inch wide; then proceed care
fully downward, fastening each addition by
winding the cord around it, and taking espe
cial pains to keep all as fiat possible
Trim the ends TO fit the vase, and nothing
more is needed. For a round bouquet, the
process is essentially the same only regard
must be had to the different shape desired.-
1t nigh. be well to wind upon a stick, as that
would render the work frmer; but, after
| little experience, it could be dispensed with
The pyramidal is deservedly popular style
of bouquet, and admits the use of almost ev-
cry flower; 1t is, perhaps, little more dith-
| cult to arrange, and needs much persever-
| ance.
/ as IL TuIcy uO pun DiO"h
into bouquets in selecting Verbenas, Candy
tuft, Sweet Williams, Phlox, Geraniums, &C.,
| be sure that the central buds have not open
| ed If you wish your bouquet to last any
length of time. Especial regard must be had
| to the arrangement, of colors the various
! reds, pink and white should be the sole de-
pendence for positive hues, but do not ever
omit a little yellow, if it is nothing but two
or three buttercups. The best yellow flow
ers are Hawks Eye, Bartonia, Eschscholtzia,
Cereopsis, and Canary Bird flower. Especial
care is needed in the introduction of blue it
should be contrasted with yellow, or better
still, with pure white Bouquets of yellow,
| blue and white are novel and very pleasing.
| One important item in regard to this sub
! .lect, is the foliage. Take anything that has
good color, and use a great deal ofit-there
/ can hardly be too much. Carrot leaves and
Mayweed are pretty, but the latter has too
| unpleasant an odor. Rocket tops and Chrys-
anthemum sprouts very good, with ocos-
sionally bunch of myrtle, or q few sprays
| of asparagus.
HOW TO PRESERVE BoUQET.
| A florist of many years experience sends
the following receipt for preserving bouquets
to the american artisan:
when you receive bouquet. sprinkle it
| lightly with fresh water then put it i'm
vessel containing some soapsuds, which nour-
ish the roots and keep the flowers as good as
new. Take the bouquet out of the suds ev-
cry morning and lay it sideways In fresh wa
| ter, the stock entering first into the water
keep it there minute two, then take il
out, and sprinkle the flowers lightly by the
hand with pure water. Replace the bouquet
In the soapsuds and the flowers will bloom up
as fresh as when gathered. The soapsuds
need to be changed every third day. BY OBJ.
serving these rules a bouquet may be kept
bright and beautiful for ut least one month,
and will keep still longer in very passable
state but the attention to the fair and frail
creatures, as directed above, must be strictly
observed, or the last rose of summer will not
be left blooming alone but will speedily
perish"