53. The Suspended Acorn.—Suspend an acorn by a piece of thread, within half an inch of the surface of some water contained in a vase, tumbler or saucer, and allow it to remain undisturbed for several weeks. It will soon burst open, and small roots will seek the water; a straight and tapering stem, with beautiful, glossy green leaves, will shoot upward, and present a very pleasing appearance. Supply water of the same warmth once a month, and add bits of charcoal to keep it from souring. If the leaves turn yellow, put a drop of ammonia into the water, and it will renew their luxuriance.
54. Moss and Cone.—Take a saucer and fill it with fresh green moss. Place in the center a large pine cone, having first wet it thoroughly. Then sprinkle it with grass seed. The moisture will close the cone partially, and in a day or two tiny grass spears will appear in the interstices, and in a week you will have a perfect cone covered with graceful verdure. The advantage of this, as well as of the other pretty things in this section, is that they are fresh and green in the midst of winter, and people are attracted to the slice of spring in your window when the outside world is mantled with snow.
55. The Tumbler of Peas.—Take a common tumbler or fruit can and fill it nearly full of soft water. Tie a bit of coarse lace or cheese-sacking over it, and covering it with a layer of peas, press down into the water. In a few days the peas will sprout, the little thread-like roots going down through the lace into the water, while the vines can be trained upon a pretty little frame.
56. The Hanging Turnip.—Take a large turnip and scrape out the inside, leaving a thick wall all around. Fill the cavity with earth, and plant in it some clinging vine or morning glory. Suspend the turnip with cords, and in a little time the vines will twine around the strings, and the turnip, sprouting from below, will put forth leaves and stems that will turn upward and gracefully curl around the base.
57. Bleached Leaves.—Mix one drachm chloride of lime with one pint of water, and add sufficient acetic acid to liberate the chlorine. Steep the leaves about ten minutes, or until they are whitened. Remove them on a piece of paper and wash them in clean water. They are now ready for sale, and all you need do is to arrange a dozen of them on a sheet of black paper, or in a dark-colored album, and expose them in your show window.
58. The Artificial Plant.—Take the glossy silk stuff known as taffeta. Dye the piece the proper green color before cutting. After it is dried, prepare with gum arabic on one side to represent the glossy surface of the leaves, and with starch on the other to give the velvety appearance of the under side. Use a fine goffering tool to make the veins and indentations. Glue the leaves to the stem, and place to advantage in your store window, where, if you have been skillful, they can hardly be distinguished from the leaves of a growing plant.
If you are moderately successful, procure a book about household ornaments and artificial plants, and you will learn to make many more designs. We have selected these because they are the cheapest and most easily made. All the above, except the albums, should sell for twenty-five cents. Remember that a great deal depends upon your taste in arranging, your manner of explaining, and your adroitness in recommending. You must be so in love with your plants as to be enthusiastic. In general, a lady succeeds in this work better than a gentleman.
Section 2. Tea Dishes.
At almost no cost, you find yourself established in the midst of dozens of clinging vines and pretty plants. Now for the next step. Have a few appetizing tea-dishes in your window. Put out a sign, telling people that you will have every night certain fine and fresh table delicacies on sale. The effect of dainty dishes in close proximity to graceful vines is exceedingly tempting to the appetite.
59. Delicious Ham.—If very neat, you can sell to many families cold boiled ham for supper or lunch. Put the ham in cold water, and simmer gently five hours. Set the kettle aside, and when nearly cold draw off the skin of the ham and cover with cracker crumbs and about three tablespoonfuls of sugar. Place in the oven in a baking pan for thirty or forty minutes. When cold, slice thin and lay temptingly on large white plates. Cost of a ham weighing ten pounds, $1.20. Sales at thirty cents a pound, $3.00. Deduct for shrinkage in boiling and waste in trimming one and one-half pounds, forty-five cents. Profits, $1.35.