Then there was a "pond," made of a tin boiler banked with stones and moss, and filled with water, on which floated water lilies and leaves. To each lily was tied a weighted present, such as the water could not injure.
A bed of real goldenrod planted in a box of sawdust, with the presents tied to the stems of the flowers and buried in the sawdust, completed the flower garden.
The vegetable bed fully repaid for all the time and trouble spent upon it. It was an enclosure of four boards, filled with sawdust, the vegetables being made of paper and filled with cotton and the presents. After the vegetables and flowers were planted the beds were covered with moss.
A few signs added to the effect, such as "Great South-Sea Bubble" for the cabbage bed, and "Please do not pull the cats' tails. By order of the Society for the Prevention of Cruelty to Animals," for the cat-tail fence.
Carrots, beets, onions and cabbages answered the purpose well, being of convenient shapes and very easily made. The carrots were made on a cornucopia of stiff brown paper, in which the present was put, and then the cornucopia was covered with plain carrot-colored tissue paper, closed at the top, painted to imitate the creases in a carrot, and ornamented with a small tuft of leaves cut from green tissue paper. The beets were stuffed with cotton, in which the present was concealed, and then covered with the proper colored tissue paper. The onion bulbs were covered with crinkled cream-white tissue paper, and the tops were made of stiff white paper spills, or lamp-lighters, covered with dark green tissue paper. The cabbages were of pale green and yellow—almost cream color—crinkled tissue paper, wound around the central ball of cotton; the paper was cut and pulled out in the shape of leaves, or twisted to form the stalk.
There were four little girls dressed as "flower fairies," who kept the garden in order, and helped in many ways, looking very effective in their costumes of a "morning-glory," a "daffy-down-dilly," a yellow and white "daisy," and a "wild rose."
FEAST OF SEVEN TABLES
This feast if well planned and carried out is most pleasing in its results. There are seven tables. These tables are set in white, with centrepieces and other decorations to carry out the color scheme. Have first table near the door, and others arranged according to the menu, which can be changed to suit the seasons. It is necessary to have two sets of waiters, the first to clear away, and the second to furnish fresh supplies. All must dress to harmonize with the colors of their tables. Serve food in small quantities and in small dishes. At the ringing of a bell seven guests are seated at the first table. At the expiration of seven minutes, the bell again rings, and those at the first table pass to the second table, and seven other guests are permitted to enter the room, and to be seated at the first table. Here is where the waiters will have to hurry and reset the tables. At the close of every seven minutes the bell rings, signaling all to pass up one table. Seven persons pass out every seven minutes, and forty-nine are fed in as many minutes. A novel idea is to charge seven cents on entering the dining-room, seven cents when through at the last table, and seven cents as they pass out the door, making twenty-one cents for each guest. They will not object after they are through with the menu at the seven tables.
Winifred M. Simonds.
Decorations and Menu for Seven Tables