Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-09-05

length of time without water. Remem-
Der that nearly all flowers look best with
their own foliage, but for those which
have little of their own-such for instance,
as phlox, ferns. feathery asparagus branch
es and even carrot leaves are most salts
factory. 1t Is possible at any time of the
year to have some kind of flowers for the
table, if 1t is only bowl of yellow dande-
lions or wild violets in the spring, daisies.
wild roses or buttercups for the summer,
and for the autumn golden rods, wild peas.
ciematis and later on autumn leaves or
a cluster of the scarlet seed vessels of
the wild rose or other red berries and late
ferns, while even in the winter some
pressed leaves or an occasional geranium
or other house flower may be used. In
ranging these flowers 1t is always better to
keep to one color, or. at all events be very
sure to have them harmonic. We do not
think much of such things as buttercupS
and wild roses, perhaps because we have
seen them junled in together and the col
ors not In harmony, but each one II taken
by itself, has a beauty which makes it
available decoration.
A Pretty Model.
At a very pretty luncheon given recently
the table was effectively decorated with
pale pink gladiolus, asparagus fern and
smilax. The tall spikes of blossoms were
arranged with the fern in crystal vases
and strands of smilax were Topped from
vase to vase. A bed of smiIax was ar
were surrounded by delicate greenery.
When the flowers used are of two colors
the some combination may be carried
out in other matters. The shades may be
of one color ornamented with ribbons of
the other and the centerpiece embroidered
with both.
Probably the most snowy autumn table
decoration is of chrysanthemums. These
flowers preserve their freshness nearly as
long as the carnation, which is distinct
fnr hn f.lhl a
variety and richness of their coloring also
make them valuable. White chrysanthe-
NUNS are very effective mixed with sprays
of Virginia creeper turned crimson by the
frost.
Bright Colors for Fall.
While the warm weather dinner table
should always be trimmed with flowers of
a pale tint to supply a suggestion of cool
ness, so the flowers used in the autumn
should be of warm, bright colors. Clusters
of nasturtiums, scarlet saliva and asters
offer the warmest and most gorgeous tnts,
and one feels as If there could not be too
many of them. 1 have a large dish
of nasturtiums, together with some bits of
Virginia creeper, placed in the center OF
the table. Some of the blossoms were al
lowed to fall over the dish as FAR as the
stems would permit, and the creeper was
arranged along the table, with nasturtfums
placed here and there among the green.
think the blossoms were IN tiny glasses OF
water concealed among the leaves to keep
them fresh.
A dainty little receptacle for flowers may
be easily made of the bark of the silver
birch in the shape of a small trough. 1t
should be large enough to hold four or five
small cans glasses in which to put the
flowers After placing the cans in the
trough. fill in around them with sand to
keep them in place. Fill the cans with wa
ter and arrange the flowers to suit your
taste. The trough should rest on trestles
made of the same silvery wood.