Advice given in 1911 for arranging cut flowers.

Is the artistic arrangement of cut blossoms a lost and neglected art? It appears so, when one views with wondering eyes, the cut flowers adorning the average home. Bunches and knobs of short-stemmed pansies and violets topping tall clumsy vases; lilies sprawling awkwardly, roses so bunched and massed that all their sweet beauties are distorted and lost; inartistic blending of hues and thrust into the hideous monstrosities, sold under the name of vases.

Is it, that in this age of hurry and speed, we have no leisure to cut and arrange beauties of our garden; no time to select decent receptacles to hold them and to see that they harmonize with the surroundings in which they are placed? Better, then to leave the blossoms to bloom unspoiled and unashamed in the garden.

Flowers should be cut in the early morning, the dew still on them, with a pair of shears kept sharp and keen. Carry a basket to lay them in carefully, and cut long stems. Never clip a full-blown flower, but gather the half-opened buds. Some flowers never should be carried inside the door. There are blossoms suitable for cutting, and others that should never leave the garden stem. Flowers that quickly droop in water, as the poppy and mock-orange, others that are insignificant in color, or size, or the ultra opposite, may have a garden spot, if one prefers them, but they are utterly out of place within the house.

There are three types of vases best selected, the tapering vase set on a standard, for delicate blooms and ferns; the bowl, and the tube-shaped, under which head come jars of all descriptions. Colored glass vases are inartistic, except, perhaps, a dark-green glass; better use a plain glass, or even a tea-cup than some of the hideous vases that one sees.

Lilies and large-stemmed flowers need a wide-mouthed receptacle, preferably something tall and stately. Stone jars look well, filled with callas and other large lily flowers. Lilies should not be allowed to sprawl; perhaps they are the most difficult to arrange artistically. Never mix them with other blooms, especially with small graceful foliage.

Pansies and violets should be arranged in low dishes, with an abundance of green leaves. Wide, low dishes, such as a common sauce dish, show off their beauty to the best advantage. The flower heads float upon the water, and the greenery hides the stems. Beautiful centerpeices, for the table, are made of a bowl of these flowers set in the center of a platter hid with flowers.

Ferns, smilax, asparagus, wild anise, wild parsley and other delicate greenery, should be grown, both for use with flowers and when flowers are scarce. Plenty of vinery enhances the delicate beauty of the rose, accentuates the rich coloring of the crimson flowers, and hides the awkward stems of many others.

The selection of flowers for evening, should be entirely different from those selected for daytime adornment. They should be brighter - more richly hued. Especially do blue and yellow flowers lose class by lamp or electric light. Flowers which open only by daylight, if desired for evening use, should be kept in a dark closet all day. They will open immediately upon being brought into the light.

Flowers should always be selected and arranged in harmony with surroundings. The wall paper, the stand or table covering, the contents of the room, and the lighting should all be considered. Dark, gloomy apartments should have bright blossoms in profusion, rich reds and crimsons, with touches of gold. Odorous flowers should not be cut for the bedroom, as the continuous perfume is unhealthy.

The artistic possibilities of cut flowers are unlimited. They brighten the home as nothing else can, if properly cut and arranged, a talent which may be cultivated by even those not naturally tasteful.