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FERNS AND GRASSES

4 ingredients 2 steps internet_archive
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Ingredients

  • one gallon of water
  • a pint of water to an ounce of pure alum
  • a pound of alum
  • two bouquets

Directions

1

Alum, if dissolved in cold water, will take about fifteen parts of water to one of alum, or a pint of water to an ounce of pure alum ; but, by- dissolving in boiling water, the pint of water will take up a pound of alum. It is by this process the crystals are formed, and herein is where many persons fail ; that is, the attempt to crystallize by dissolving only the amount of alum that cold water will take, whereas the proper method is to continue adding alum until a " saturated solution " is formed, or it will dissolve no more, whenever large and heavy masses of crystals are desired ; but if delicate and well-defined small crystals are formed, make a boiling solution of water, and only an ounce or so of alum, which will cover the objects placed in it while hot, with perfect crystals when it becomes cold. For an ordinary collection of grasses and ferns, sufficient for two bouquets or a basket, take a pound of alum and one gallon of water ; boil until dissolved, and when cool, having tied the grass in small bundles, pour the solution of alum into a glazed jar or basin, and placing sticks across the rim, from side to side, sus- pend the branches from these so that they hang down and are immersed in the water; then place the jar in a safe place where it will not be dis- turbed during a whole night. Do not expect that the crystals will be always formed as soon as the solution becomes cold, for it may be twelve or fifteen hours, perhaps even longer, before the deposit com- mences.

2

When the grasses, etc., appear sufficiently coated, remove and hang them up to drain, and dry off. Slender grass should not be too heavily crystallized, as it causes it to bend too much to appear graceful. This, however, will be learned by experience. It is sometimes desirable to give the crystals a frosty appearance ; this is done by placing them before the fire where they will dry rapidly, and gives them a white look, like crushed ice or frosted snow.

By Goff, May Perrin, [from old catalog] ed · Recipe sourced from internet_archive

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