Another country bride used the field flowers for decorating.
Big jars of daisies, buttercups, wild carrot, red clover, and tasseled
grasses stood in the corners of all the rooms and filled the empty
fireplace.
Four little girls, dressed in white with yellow sashes and hair
fillets, carried a daisy chain to form an aisle for the bride and her
attendants, and the ceremony took place under a big bell of field
daisies.
The bridesmaids wore pale yellow georgette gowns, and carried bouquets
of black-eyed Susans, the maid of honor wore old-gold georgette,
lightened with white, and carried a loose bunch of daisies and
buttercups.
In the center of the dining table a high-handled white-enameled basket
held a natural arrangement of sweet white clovers, grasses, and yellow
buttercups, and was linked by several streamers of yellow baby ribbon,
with four smaller white baskets at the corners which held smaller
bouquets of the same flowers. A fluffy yellow bow was tied to the
handle of each basket.
The menu was also yellow and white and consisted of hot bouillon,
sprinkled with grated hard-boiled egg yolks; chicken jelly salad with
mayonnaise; tiny bread and butter sandwiches; frozen custard in ice
cups trimmed with white paper petals, so that each individual serving
looked like a daisy; small squares of sponge cake, and angel food iced
in yellow; yellow and white candies.
The boxes of wedding cake were piled on the hall table, and each one
had a wee daisy blossom tied into the knot of white ribbon on top.