The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1901-10-11
Edwards- Carter.
From Thursdays Daily Gazette.

OF all the joyful events that occur
in human experience, the one fullest
Of interest is a happy wedding. It
is preceded by days of delightful prep
GRAFTON, and the event itself is a So
cial episode in which all the friends
are interested. Especially is this SO
of the wedding of yesterday morning,
at which time Miss Mae Edwards and
Elmer B.. Carter were united in mar
riage at the home of Mr.. and Mrs.
". H. Morse. The decorations were
entirely in pink and green, and al
though there were present only the
relatives and a few intimate friends,
the home had been as deliberately dec
grated as though it had been viewed
by a much larger number.
The ceremony was performed at 8
o'clock by the Rev. w. D. Clark, pas
tor Of the Congregational church. A
very pretty ring service was used.
The bride was gowned in an exquis-
lite dress of dainty white organdy
with a full flowing skirt, graduated
f1ounce and round train, lace trimmed.
The delicately tucked bodice with fill
lett French lace insertion was high
necked and elbow sleeves, and hand
somely trimmed with chiffon ribbon
bows and pearl passementerie. The
high collar was of silk chiffon
heavily trimmed with pearls. She
carried a shower boquet of brides
roses tied with white satin ribbons,
The groom was attired in the con-
ventional black. They were attended
by the brides sister, Miss Cora Ed
wards, as maid of honor and Allen
Farrell as best man. Miss Edwards
wore a lovely gown of pink silk ba-
tiste, and carried a bouquet of pink
roses.
Misses Winnie Burton, Jessie Rails
back and Nellie Billiard assisted at
the wedding breakfast and were each
attired in dainty white gowns with
pink collars and sashes.
The recess in the parlor in which
the bridal party stood was a pretty
bower of green, formed by graceful
draperies of smilax. Long .stemmed
carnations and fragrant sweet peas
were the flowers used for the basis
Of the decorations and thousands of
those were used in the three rooms
en- suite. They were banked on man
tie, cabinet, bookcase and tables, and
their delicate beauty was well set off
by a background of ferns, palms and
smilax. The latter were about the
fretwork, chandeliers and the bani-
sters of the stairway, as we'll as over
the. lace curtains throughout the
house.
The shades were drawn and the
house was artifically lighted with
numerous electric jets which shone
out beneath delicate pink shades, and
many golden candle sticks with their
pink shaded wax candles, added a
colonial effect to the tasteful furnish
lngs OF this pretty home.
After the ceremony the bridal cou-
pie led the way into the dining room
where an elaorate wedding break
fast was served in four courses. The
menu consisted of oranges, grapes,
hot creamed chicken, French potatoes,
hot biscuits, Neapolitan sandwiches,
olives, sailed Almonds ice cream,
cake, coffee and bonbons.
The dining room, which is large
and finished in Colonial style with a
shelf for china extending entirely
around it, presented a charming ap-
pearance. The shelf formed an ideal
receptacle for the sweet peas, which
were arranged on it in fan shaped
boquets. The sideboard was prettily
draped with ferns and banked with
sweet peas and carnations, but the
height of perfection was reached in
the decoration and arrangement of
the table where the breakfast was SER
we'd. There was no cloth used, the
highly polished surface of the table
was covered with dainty lace work
doylies. The centerpiece was of hion-
ton lace on which rested a tall vase
of dropping pink carnations. Sur
rounding this were four silver can
delebra, with pink shades, standing
on Mexican drawn work doylies. The
light from these reflected the spark
ling glass and china about them and
the entire effect was most charming.
Arising from the table goodbye"
and God bless you" were said as the
bride and groom took their departure
for the Carter sheen ranch near