Care must be taken to keep the shade well under the water, as, when
the bouquet is completed, the shade must be quite full of water, to the
exclusion of all air. Lift the whole thing out of the water slowly and
with care, dry the dish and place it on the table. The effect is beau-
tiful, as the flowers appear magnified through the water, and a sparkling
silvery effect is given to the leaves. This bouquet will last for two or
three days as it is, and by changing the water, for much longer. In
removing the shade it must be placed underneath the water, and care
must be taken to do this gradually or the glass may crack and break.
Even if the flowers have a withered look when seen without the water,
they appear fresh again when the water is renewed.
Lycopodium looks very well with the flowers, so do any scraps of
fern. If flowers are not forthcoming, holly and laurustinus, with the
leaves stripped of, are most effective. Adding a wreath of fresh
flowers or moss around the edge of the dish outside enhances the
beauty and makes a tasteful centerpiece. This can be done with a real
wreath, or by filling the small glass troughs forming a circle. Very
small water bouquets can be made with finger glasses, and pink ones
have a pretty effect. These ornaments are cheerful-looking on a break-
fast table.
TO KEEP FLOWERS FRESH.
When cut flowers have faded, either by being worn a whole evening
in one's dress, or as a bouquet, by cutting half an inch from the end of
the stem in the morning, and putting the freshly-trimmed stalks
instantly into quite boiling water✪ To Keep Flowers Fresh, the petals may be seen to come
smooth and resume their beauty, often in a few minutes. Colored
flowers, carnations, azaleas, roses and geraniums, may be treated in this
way. White flowers turn yellow. The thickest textured flowers come
up the best, although azaleas revive wonderfully. Another very good
mode of renovating cut flowers is to place them in water under a glass
shade. For keeping flowers in water, finely-powdered charcoal in
which the stalks can be stuck at the bottom of the vase, is excellent ;
it preserves them surprisingly, and renders the water free from any
obnoxious qualities.
If you would keep flowers for evening wear, you must be up early,
and gather them before the sun is on them, and, if possible, while
they are still wet with dew. Place them in water in a shady place, and
20 CABINETS.
just before they are wanted cut a short piece off the stalk with a sharp
pair of scissors — a knife will not do ; then, if possible, keep them in
one of the tubes used by gentlemen for their "button-holes ; if not, seai
the ends of the stalks. Some persons can wear natural flowers much
better than others ; if the skin is hot and damp they will soon fade, and
only hard-wooded plants should be chosen. For azaleas, scarlet gera-
niums, etc., a drop of gum should be planted in the center of each flower
to keep them from shaking.
Page 23 · 1 recipe record on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Care must be taken to keep the shade well under the water, as, when the bouquet is completed, the shade must be quite full of water, to the exclusion of all air. Lift the whole thing out of the water slowly and with care, dry the dish and place it on the table. The effect is beautiful, as the flowers appear magnified through the water, and a sparkling silvery effect is given to the leaves. This bouquet will last for two or three days as it is, and by changing the water, for much longer. In removing the shade it must be placed underneath the water, and care must be taken to do this gradually or the glass may crack and break. Even if the flowers have a withered look when seen without the water, they appear fresh again when the water is renewed.
Lycopodium looks very well with the flowers, so do any scraps of fern. If flowers are not forthcoming, holly and laurustinus, with the leaves stripped of, are most effective. Adding a wreath of fresh flowers or moss around the edge of the dish outside enhances the beauty and makes a tasteful centerpiece. This can be done with a real wreath, or by filling the small glass troughs forming a circle. Very small water bouquets can be made with finger glasses, and pink ones have a pretty effect. These ornaments are cheerful-looking on a breakfast table.
TO KEEP FLOWERS FRESH.
When cut flowers have faded, either by being worn a whole evening in one's dress, or as a bouquet, by cutting half an inch from the end of the stem in the morning, and putting the freshly-trimmed stalks instantly into quite boiling water, the petals may be seen to come smooth and resume their beauty, often in a few minutes. Colored flowers, carnations, azaleas, roses and geraniums, may be treated in this way. White flowers turn yellow. The thickest textured flowers come up the best, although azaleas revive wonderfully. Another very good mode of renovating cut flowers is to place them in water under a glass shade. For keeping flowers in water, finely-powdered charcoal in which the stalks can be stuck at the bottom of the vase, is excellent ; it preserves them surprisingly, and renders the water free from any obnoxious qualities.
If you would keep flowers for evening wear, you must be up early, and gather them before the sun is on them, and, if possible, while they are still wet with dew. Place them in water in a shady place, and
20 CABINETS.
just before they are wanted cut a short piece off the stalk with a sharp pair of scissors — a knife will not do ; then, if possible, keep them in one of the tubes used by gentlemen for their "button-holes ; if not, seai the ends of the stalks. Some persons can wear natural flowers much better than others ; if the skin is hot and damp they will soon fade, and only hard-wooded plants should be chosen. For azaleas, scarlet geraniums, etc., a drop of gum should be planted in the center of each flower to keep them from shaking.
Records on this page
To Keep Flowers Fresh