Evening Republican, Volume 16, Number 186, Rensselaer, Jasper County, 5 August 1912 — ORNAMENT FOR THE TABLE [ARTICLE]

ORNAMENT FOR THE TABLE

Arrangement of Flowers, Without Which the Dinner Is Sure to Seem Incomplete. The tiniest garden can be made to furnish flowers for cutting all through the summer. If flowers must be used more than, once, it takes little time to have a separate decoration for each meal. The freshness of sweet peas, nasturtiums, pansies, snapdragons, marigolds and poppies makes up for their lack of rarity. At breakfast keep the scheme simple; some people will not use flowers at this but a few fresh blooms in a slender vase are sure to look attractive. Dinned decoration should have thought put into it, and the lady of the flowers should bear in mind the family tastes and anniversaries. The amateur florist often laments the short life of some of her treasures. Poppies, for instance, must be put on the table just when the meal is ready, if they are to be a success at all. A good scheme is to fill vases with water and take them into the garden, putting each poppy in as it is picked. Treated in this way, poppies keep several days and much more artistic arrangement 1b the resuljt. > Few things are more depressing than fading flowers. A handful of wild carrot leaves, freshly gathered, is infinitely better than a. florist’s elaborate creation which has seen better days. There is a passing fad for flowers arranged after the crowded posy fashion in which we have been trimming our hats and gowns, but the woman who really loves flowers will give them more room and a more natural setting, and content herself with time tried combinations, such as purple pansies with forget-me-nots, pink roses or phlox with delicate lavender tones of sweet peas, green ferns with a few white floowers, or the reddishbrown marigolds and pale yellow poppies.