. American cookery . SPRING FLOWERS IN LOW GLASS BOWL should be placed in water as soon aspossible after they are gathered. Dahliasand other flowers that wilt quicklymay have their stems dipped into boilingwater for a few minutes before they arearranged in the vase. This seals thestem, and the flowers will keep freshlonger after they are cut. Nearly allflowers will keep longer if a little piece. JAPANESE ARRANGEMENT OF FLOWERS 95 96 AMERICAN COOKERY is cut from the stem each day, and thewater changed frequently. Figure 1 shows an arrangement ofspring lilies grouped in a cut-glass bowland suppo


. American cookery . SPRING FLOWERS IN LOW GLASS BOWL should be placed in water as soon aspossible after they are gathered. Dahliasand other flowers that wilt quicklymay have their stems dipped into boilingwater for a few minutes before they arearranged in the vase. This seals thestem, and the flowers will keep freshlonger after they are cut. Nearly allflowers will keep longer if a little piece. JAPANESE ARRANGEMENT OF FLOWERS 95 96 AMERICAN COOKERY is cut from the stem each day, and thewater changed frequently. Figure 1 shows an arrangement ofspring lilies grouped in a cut-glass bowland supported by a glass makes an especially attractivecenterpiece for a spring luncheon. Theflowers and leaves are grouped as theygrow in the garden, and a very naturalresult is obtained. The leaves andflowers are cut into different lengths, asthey are found in nature. Wheneverpossible use the foliage which belongs toa particular flower, and not that ofanother variety of plant, although fernsmay be arranged with almost any flowerto good advantage. Figure II illustrates the Japanesearrangement of flowers. Only a fewwell-chosen flowers are grouped togetherin a low dish. In Japan one sees fre-quently only a single flower or branch ina vase, and a Japanese housewife mayspend half an hour in the arrangement ofa single branch. The correct placing ofthe flower is the secret of the Ja


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