CUT FLOWERS.

Akaroa Mail and Banks Peninsula Advertiser, Volume 4, Issue 368, 30 January 1880, Page 2

CUT FLOWERS.

To arrange a bouquet, or to dress a vase with skill and taste, is no mean' accomplishment, requiring, as it does, a thorough knowledge of the relative value of colors ; much taste in producing harmonious blending: or. skilful contrast ; a judicious use of spray and greenery to tone down the brightness, and, above all a natural aptitude and liking for the work. The composition of every bouquet should form a study ; all formality and stiffness must bo avoided, and as close an approach as possible to " nature's sweet simplicity" ought to be aimed at. Overcrowding is an error too often met with. We have seen bouquets, so called, which were a compact mass of roses, and whose entire surface bristled with buds, the only aim of the maker appearing to be the crowding together of as many flowers as possible in a certain space. The advantage of being able to throw a few flowers together quickly and effectively can hardly be overrated.

In selecting flowers for this purpose, too great variety is to be avoided ; a few fine blossoms, whose colors are complementary to each other, if well arranged, will invariably afford greater satisfaction than the most complicated composition. It should always be remembered that when two colored surfaces are in juxtaposition, they mutually influence each other—hence the importance of placing side by side those flowers whose form and color are best adapted to harmonise or contrast. When a person is thoroughly conversant with the relative vaiue of the primitive colors and their '

complcmeiitaries, it becomes an easy matter to effect harmonious combinations of their various shades. Form, size, color, and lightness are the leading features to be studied in the formation of a bouquet. A circular and convex form is the most pleasing. But it is in the size of a bouquet that bad taste is often visible. A hand bouquet which is nine inches in diameter would appear to be quite large enough, but often the tyrant Fashion demands a much larger size.

When we regard the arrangement of the flowers, while avoiding the formal appearance of regular circles, two methods of equal excellence may be pursued. The first of these consists of blending together a number of flowers, with a due proportion of their buds ancl foliage, whose forms and colors best tend to produce a pleasing whole. The second- consists in arranging side by side m;,tws of color, each mass conlaimv.r .three or more flowers of the sumo kind, and these masses are interspersed with ihe fronds of ferns or other By this mclliod v much holder effect is i-veiireuj wr.ile too much fWnntlity is uvoided. Although lxmqn"t;> for the aid undoubtedly deimi.rt skill on the. part of the maker, yet t:i -v i\i;.d>: -sr-

couti in imporance to the bouquet for the vase, flower table, or basket. In an arrangement of flowers for this purpose, clue regard must be paid to the form of the vessel to be decorated, as well as the place it is to occupy when the arrangement is completed. A large, tall vase for a centre table should contain large flowers and a bolder mass of color than one which is to occupy a position of less importance ; but in using strong colors, all tendency to glare or heaviness must be guarded against. Frequently, after dressing a vase, it is found desirable to remove a flower or two at parts which have become so crowded as to appear heavy ; for in the arranging of flowers in vases water only can be used, and as the flowers have no support for their stems, it is a difficult matter to arrange them satisfactorily.