Ok so 3 more posts today that I’ve dug up – I’m an information JUNKIE on this stuff lately. Give em a browse and let me know what ya reckon. They’re just from a few different sites I’ve been surfing lately that are generally good for information like this…
I made a very natural greeting card that is paper shaper tool free. I just torn my decorative papers and it really went well. This is one of the things I always do when making a card, because it's so easy to make, plus it's really cute. …
The cut-out objects may be used for collage, scrap-book and Greeting card creation. http://rapidshare.com/files/282188610/ISBRv3.0.CW.rar. Cover Action Pro 2.0. Cover Action Pro is a set of Adobe Photoshop Actions that enable you to …
The web-based ecard creation has been evolving more creative. The user can create Christmas cards, greeting cards online or ecards choosing backgrounds, drag and drop images, animations, smiley and write text that look like handwriting …
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1. Florists realize the virtue of cutting flower stems under water before transferring them from bucket to vase. When flower and foliage stems are exposed to air they will immediately begin to seal up inhibiting the absorption of much needed nutrients. Secondly, when fresh cut stems are exposed to air, bubbles of air become trapped in the stems, preventing the steady flow of water to uptake through the stem.
2. Florists and commercial growers use lukewarm water for their cut flowers. The water temperature should be comfortable to the wrist, approximately 100°F to 110°F. Theobject is to facilitate the water and nutrients to get to the head of the flower as quickly as possible. Warm water molecules move faster than cold water molecules and thus will greatly enhance the absorption process. The one exception to this rule is bulb flowers, such as tulips, tend to thrive in cooler water.
3. Florists know that a well balanced preservative solution drastically increases the longevity of cut flowers. Under normal circumstances, the plant will supply what the flower needs; however, when severed, the flower becomes immediately deprived of these essential nutrients. Commercial preservatives offer a form of these nutrients to the cut flower. Such solutions contain sugar for nutrition, antibiotics to fight bacteria, and citric acid to add necessary acidity to the water. When using a commercially produced or homemade preservative, always be sure to use the recommended measurements. The recipe included with this article offers the same preservative properties found in most commercial brands, and is extremely effective in prolonging the vase life.
Flower Preservative Recipe:
1 teaspoon sugar
1 teaspoon bleach
2 teaspoons lemon or lime juice
1 quart lukewarm water
4. Florists know that clean, bacteria free, shears or clippers, made specifically for cutting plant stems vastly improves a flowers ability to uptake fluids. Using ordinary scissors, made for cutting fabric or paper will crush the flowers vascular system, and prevent proper water uptake. A bulkier gauge tool, designed for cutting stems, will create a sharper cut, causing less damage to the stems delicate vain system.
5. Florists realize the advantages of cutting flowers and foliage at an angle and approximately one inch up from the bottom of the main stem. Cutting a 45 degree angle near the bottom of the stem provides a larger, more exposed area for the uptake of the water. In addition, the angle also enables the stem to stand on a point, allowing the water to be in contact with more of the cut surface.
6. Florists are aware that recutting limp flowers enables the stem to readily absorb more water. A fresh cut will open the veins up allowing the flower stem to absorb necessary nutrients.
7. Florists are aware that keeping fresh cut flowers away from drafts, direct sunlight, and ripening fruit drastically prolongs the longevity of a bouquet . Ripening fruit emits ethylene gas, which encourages poor petal color, discourages petals from opening, and shortens the overall vase life of a bouquet. In addition, direct sunlight and drafts are also major culprits in shortening the life and beauty of a fresh flower bouquet.
8. Florists know that keeping the Oasis foam clean, fresh and soaking in preservative treated water extends the vase life of a floral arrangement. If your bouquet arrives in wet Oasis foam, keep the floral foam soaking wet by adding a small amount of preservative treated water each day. In addition if, after a few days, the Oasis is carefully removed (while keeping the flower stems inside the Oasis), and allowed to drain for only a few minutes, then placed back in a clean vase with fresh preservative treated water, the bouquets life can last far beyond the normally expected vase life.
9. Florists know that the stems of hollow-stemmed flowers will benefit from being manually filled with water. Simply turn the flower upside down and pour water into the open cavity of the stalk. To keep the liquid in, plug the stem with a small piece of cotton, then place it in the vase, or place your thumb over the opening at the bottom of the stem and place it in the water. The water trapped inside will keep the stem strong and straight.
10. Florists understand the advantages of removing excess foliage and dieing, wilted blooms. By removing all the lower foliage when initially creating a bouquet, and by tossing the dead flowers as they begin to die, the vase life of an arrangement can be lengthened or even doubled. Changing the water, adding the correct amounts of new preservative, and rearranging the bouquet to compensate for any loss, will also lengthen the cut flowers general appearance and overall freshness. Simply by taking simple steps to freshen the bouquet, retarding the bacterial growth, you can increase the beauty and life of a bouquet while also creating a bright, appealing floral arrangement that will last well beyond its anticipated expiration
About The Author
Janet Arango is the owner of TheSavvyHomemaker.com, a free online magazine filled with interesting facts and subjects, and all wrapped up with so many beautiful graphics and photos, that you’ll think you’re turning the pages of a popular woman’s magazine- hot off the press.
Visit The Savvy Homemaker at http://www.thesavvyhomemaker.com.
Pergamano Parchment Craft is a popular, new craft rooted in an art form that stems back almost two thousand years. Today’s parchment craft projects are delicately beautiful, lacy designs created by a combination of techniques including embossing, stippling, perforating, cutting and coloring.
According to historians, Turks from Bergama, Turkey invented parchment in approximately 500 AD. (Bergama is Pergamum in Latin). The Turks developed parchment as a substitute for papyrus. Because of wars underway, they were unable to import the ingredients needed to make papyrus – a type of paper made from stems of a plant named sedge. Instead, they created early versions of parchment from the skin of a goat or sheep.
Although in the beginning, people used parchment primarily as a surface on which to write, parchment craft appeared in Europe in the 15th or 16th centuries. At that time, parchment craft entailed creating lace-like designs on sheets of paper. In those early days of parchment craft, most of the designs were religious in nature and had significant Catholic overtones. Over time, these traditional techniques developed into newer approaches and new techniques.
Parchment craft did not spread rapidly during the 15th century, as many forms of card making were mechanized following the invention of the printing press in 1445. However, parchment craft experienced a revival during the 18th century. At that time, the handwork became more intricate and decorative, with wavy borders and perforations being introduced.
With the advent of French romanticism in the 19th century, parchment crafters began incorporating floral themes, cherubs and portraits. They also added embossing as a technique, resulting in attractive raised effects with white or gray undertones.
During the 16th century, parchment craft appeared primarily in Europe. However, in the early 1500s, European missionaries from monasteries and convents introduced the craft to South American countries, where it flourished among craft persons in religious communities. For example, young South American girls receiving their First Communion often received parchment craft items as gifts.
Later, in Columbia, cottage industries sprung up as people began selling hand made parchment greeting cards and invitations. One such highly talented Columbian woman, Martha Ospina moved to the Netherlands in 1986. In 1987, Martha and her partner Tiemen Venema began showing their intricate cards at events such as flower arranging workshops. Interest grew.
In 1988, Martha created the well known Pergamano brand, in an effort to make the tools and supplies available worldwide. Today, Pergamao International owns the brand and continues to produce and distribute these products, which now include parchment paper, tools, paints and other coloring agents, inks, paint brushes, pens, books, magazines and DVDs. The Pergamano Design Group (consisting of Martha and three other crafters) continue to create new designs.
Martha also founded the International Parchment Craft Academy, an institution that educates people to become registered Pergamano teachers.
Made from cellulose or cotton fibres, today’s parchment paper is translucent with a smooth surface and light gray color. Parchment is also available in various colors and textures.
Although initially parchment craft was used primarily in the creation of greeting cards, it has many other applications. Today’s crafters make beautiful bookmarks, scrapbook embellishments, gift boxes, gift tags, flowers, lampshades, fans and various other decorations.
Pergamano Parchment Craft is popular primarily in South America and Europe. However, it is becoming increasingly popular in North America as well. As paper crafters discover this elegant, beautiful craft, many are eager to add it to their repertoire.
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