by dipping the fresh buds and blossoms in paraffine just sufficiently hot to liquefy it; first the stems of the flowers; when these have cooled and hardened, then the flowers or sprays, holding them by the stalks and moving them gently. When they are completely covered the flowers are removed and lightly shaken, in order to throw off the superfluous wax. The flowers are then suspended until perfectly dry, when they are found hermetically sealed in a film of paraffine, while they still keep their beautiful coloring and natural forms, and for a while even their perfume. Now let us find what can be done =To Freshen Cut Flowers.= When the heat has made them wilt, clip the stems and set the flowers in cold water; in a few hours they will regain their freshness and beauty. Some flowers, however, must be differently treated, such as heliotrope and mignonette; these keep if placed _upon_ damp moss or cotton and set in a cold place at night. Rosebuds will retain their freshness for hours when not placed in water, if the ends of the stems are snipped off, and immediately tipped with melted sealing-wax; this excludes the air, and so keeps the flowers from drooping. If roses are wilted before they can be placed in water, cut off the ends of the stalks and immerse in very hot water for a minute or two, and they will regain their pristine freshness. Another way to keep flowers fresh is to put a pinch of nitrate of soda into the glass each time you change the water Nitrate of potash or saltpetre in a powder has nearly the same effect, or a drop of hartshorn. If plants are chilled by frost, shower them with cold water, and leave in a cool room; or set the pot in cold water and keep in a moderately cool place. Now one word about =Crystallized Flowers,= that sparkle and look so beautiful. They must first be dried in sand, then crystallized in the same way as dried grasses—the rougher the surface the better will it crystallize. Dissolve as much alum in boiling water as it will hold; when this is determined, pour it off and boil the solution down to one-half. Suspend the flowers by a net-work of string tied across the top of a pail into which they must hang; then pour into the pail the boiling alum water, which must completely cover the flowers, and leave it undisturbed twelve hours, or all night. The flowers should not touch each other or the sides of the bucket. Be careful in removing them the next morning, as the crystals are easily broken off. Flowers or sprays of grass may be beautifully frosted by dipping them in a solution of gum-arabic and sprinkling them with powdered isinglass. Flowers are not only very beautiful, but many of them possess a fragrance so sweet that we would fain learn how to keep the =Perfume of Flowers.=