Gourd-Dippers
so common in the South, where, in olden times, scarcely a spring bubbled in a rustic nook that was not supplied with its drinking-gourd. These dippers are made by sawing an opening in the large part of the gourd, scraping out the contents, and making the inside as smooth as possible with sand-paper. They need no ornamentation.
The kind of gourds resembling flattened globes can be made into graceful and unique
Bowls.
The gourds must be sawed into two parts, with the inside of each sand-papered, and flowers painted, with oil-colors, on the outside. After they have thoroughly dried, give a coat of white varnish to both the inside and outside. A pretty
Bonbon-Box
can be fashioned of one of these gourds. Saw off the top, which will serve as a lid, and fasten it to the bowl with narrow ribbons tied through holes at the back of each; line both lid and box with satin by gluing it along the edges with stiff glue put on sparingly, and cover the raw edge of the satin with chenille; this is also put on with a little glue. Do not allow the chenille to interfere with the closing of the box, but place it along the inside edge of the box and lid.
Another form is the
Bottle-Gourd.
Ornament this with ivy-leaves painted as if twined around bowl and neck, and when the paint is dry varnish the gourd all over; if you wish it for use as well as decoration, saw off the top about two or three inches deep, shake out the seeds, then fit a cork in the piece cut off, and so glue it in that the cork may extend an inch downward to fit in the bottle.