230 



THE FLORAL WORLD AND GARDEN GUIDE. 



water to prevent burning ; rtib tliem 

 through a cloth ; to every quart of pulp 

 add half an ounce of gai'lic and one ounce 

 of shallots ; salt to taste, boil half an hour, 

 strain out the garlic ; add to every quart 

 half a pint of common vinegar, and a 

 wine-glassful of chilli vinegar ; let it stand 

 a day or two before, cording. 



Potted Tomatoes.— Reduce your toma- 

 toes over the fire till they are quite thick, 

 Mii-ring all the time to keep from burning ; 

 rub them through a tammy, put them 

 again into your stewpan, with an equal 

 quantity of glaze, and reduce again over a 

 sharp fire, till you think the whole will be 

 quite firm when cold (or like glass) ; put 

 them into a white earthen pot ; when cold 

 cover them with writing paper dipped in 

 brandy ; pour over some warm hog's lard, 

 and cover all over with a bladder tied 

 quite tight. A small piece added to a little 

 gr ivy or melted butter will make an ex- 

 cellent sauce for cutlets or chops. 



Tomatoes plain. — Reduce as before ; 

 be more careful in evaporating the water 

 from them, rub them through a tammy, 

 put them when cold into fruit bottles ; 



they must be corked very tight and tied 

 down ; put the bottles nearly up to the 

 cork into cold water, over a gentle fire, 

 till they boil, then set them on one side 

 till cold ; take them out and dip the cork 

 in good cement of bees'-wax, rosin, etc. 

 This may be used in making sauce for cold 

 meat, or as above by adding strong gravy. 

 Tomatoes with Gravy. — This is simply 

 stewing your tomatoes in a little good 

 gravy till quite tender, keeping them 

 whole, drain them on a sieve, dish them 

 up, and pour a little half glaze, and a tea- 

 spoonful of vinegar mixed with it, quite 

 hot, over them. 



Towit of Tomatoes. — Take a pint of 

 tomatoes, add a pound of fine sugar, re- 

 duce it in the same way as a jam, add the 

 juice of a lemon; this makes a very good 

 towit. Put into vinegar, they make a 

 very good pickle. 



/ omatoes as Dried Fruit. — Reduce 

 the pulp, say a pint with a pound of fine 

 sugar, till quite stiff; pour it on your tin ; 

 it must be dried in a stove ; when nearly 

 dry, cut it into what shape you please. 

 It does for ornament in the desert. 



EEMIXDERS FOR OCTOBEE. 



Auriculas. — Get into their winter \ 

 quarters. A west aspect is the best. Have : 

 all clean and tidy, and keep the plants in 

 hardy growth by plenty of air. 



Azaleas and Camellias are, of course, 

 all under glass by this time. Give plenty 

 of air, and as little water as possible to 

 promote the ripening of the wood. 



Cinerarias should now be coming on 

 thriftily, but are generally not very pro- 

 mising this season, except where struck 

 early ; shift any that require it. Give 

 plenty of air to the stock, and keep down 

 green-fly and mildew. The earliest for 

 next season's bloom should now be in 

 their flowering pots. 



Conservatory. — Give a large and strong 

 dose of liquid manure to tea-roses and 

 other shrubs that were pruned in last 

 month for late bloom. If given when 

 shutting up at night, there will be no trace 

 of it in the atmosphere next day. Sum- 

 mer-struck cuttings of heliotropes will 

 now be coming into bloom to nuke the 

 house fragrant, and many other useful odds 

 and ends may be introduced amoiiJ the 

 specimen plants to prolong the attractions, 

 as out-door promenading is at an end. 



Forcing Pits. — It is time now to set 

 rhubarb and sea-kale to work for the first 

 supply. It is a good plau to lift the 



rhubarb roots, and let them lay exposed 

 on the ground for a week or ten days be- 

 fore starting them into fresh growth. 

 French beans may be sown in pots, and 

 put on a flue or tank to be planted out in 

 cucumber and melon pits. Lettuces, 

 parsley, and mint should be pricked out 

 in a cool pit for winter use, and a few 

 stools of mint should be potted and stowed 

 away in a cool place, to force in succession. 



Greenhouse and Pit. — Get up all the 

 bedders quickly; they will suffer if left 

 any longer in the ground. See the papers 

 at pp. 198, 230, vol. i., a id pp. 5V, 227, 

 vol. ii., of the Floral AVohld, for very 

 copious instructions on the preservation 

 of bedders. Put in cuttings of calceola- 

 rias. Get the whole stock arranged so 

 that there need be no further disturbance 

 of the shelves and stages, and have every- 

 thing clean and tidy. 



Kitchen Garden. — Auy potatoes not 

 yet stored, to be got up at once. Then) 

 is much disease among the crops this year, 

 but we believe they are not generally so 

 bad as they are reported. Carrots should 

 also be stored, but parsnips may remain 

 till the ground is wanted. Prick out 

 cauliflowers in clumps, and put the hand- 

 lights on at once. They can be taken off 

 again in a week, and kept off till frosts 



