It is an art, requiring no small degree of taste and skill, to arrange cut flowers so as to form an attractive bouquet for the vase or basket. It is something, too, which comes to one intuitively, and it can hardly be described in words. However, it may be said in general that the more loosely and unconfused flowers are arranged, the better. Crowding is especially to be avoided, and to accomplish this, a good base of green of different varieties is needed to keep the flowers apart. This filling up is a very important part in all bouquet making, and the neglect of it is the greatest stumbling-block to the uninitiated. Spiked and drooping flowers, with branches and sprays of delicate green, are of absolute necessity in giving grace and beauty to a vase boquet. Flowers of similar size, form and color ought never to be placed together. Small flowers should never be massed together. Large flowers, with green leaves or branches, may be used to advantage alone, but a judicious contrast of forms is most effective. Avoid anything like formality or stiffness. A bright tendril or spray of vine can be used with good effect, if allowed to wander over and around the vase as it will. Certain flowers assort well only in families, and are injured by mixing.

Of these are balsams, hollyhocks, sweet peas, etc. The former produce a very pretty effect if placed upon a shallow oval dish upon the center table. No ornament is so appropriate for the dinner table or mantel as a vase of flowers; and if you expect visitors, by all means cut the finest bouquet your garden will produce, and place it in the room they are to occupy. It will tell of your regard and affectionate thoughtfulness in a more forcible and appropriate manner than you could find words to express. If a small quantity of spirits of camphor is placed in the water contained in the vase, the color and freshness of the flowers will remain for a much longer period. Thus prepared, we have had flowers to keep a week, and at the end look quite fresh and bright. - The Maine Farmer.