1877.] 



AND HORTICULTURIST. 



175 



are strung on to a piece of string, and one or 

 two of these bunches are thrown upon the 

 female tree, according to its size and amount of 

 fruit. Repeat this operation when the second 

 crop is about the same size. As the tree grows 

 larger year by year,increase the number of strings ; 

 but never put more than six strings (say about 

 30 male figs) over the largest tree at one time. 

 These strings are put on the tree about one hour 

 before sunrise, and care must be taken that the 

 weather is fine and no wind blowing. I may 

 mention that if the male fig is not applied the 

 crop will not set, but the fruit will fall off; and if 

 too many are applied the fruit will likewise fall, 

 or become very small or inferior." 



Conover's Colossal Asparagus. — The London 

 Gardener's Magazine complains that in England 

 they have found this the same as ordinary As- 

 paragus, and would like to know what any one 

 has found " to justify the character Americans 

 have given it." We do not know why "Ameri- 

 cans" should be thus boldly challenged. Certainly 

 the Gardener's Monthly long ago showed our " Eng- 

 lish " friends that there could be no separate va- 

 riety of Asparagus capable of reproducing itself, 

 because the plant is dioecious, or with separate 

 sexes on distinct plants. Mr. Conover's growth 

 was, however, so superior that it was quite par- 

 donable in those who saw it to suppose it was a 

 distinct kind, for at that time the discovery of the 

 dioecious character of the Asparagus in this 

 coiuitry had not been made. 



Tomatoes. — Much as our readers know of the 

 general use of Tomatoes, we doubt whether they 

 have any idea of how immense the culture is. 

 Every one who has a garden, no matter how 

 small, has tomatoes, though he may have noth- 

 ing else, and yet thousands of acres are covered 

 for market purposes. A Southern paper tells us 

 of a Tomato Growing Company, in King 

 William's Co., Virginia, that will plant this 

 Spring seven hundred acres. The seeds at the 

 time of writing were sprouting under six hun- 

 dred hot-bed sashes. The yield is about a peck 

 to the hill.* Droves of turkeys keep the plants 

 clear of the tobacco worm, which in Virginia is 

 a great pest to the Tomato. 



To Cook Jerusalem Artichokes. — So much 

 has appeared of lare about the native country 

 and general history of the Jerusalem Artichoke, 

 that it will be timely to supplement this by more 

 substantial remarks about them. Unless nicely 



cooked the Artichoke is poor stuff. By high 

 culinary art they are not altogether despicable. 

 The Gardener's Magazine says that they can be 

 rendered fair eating by attention to the following 

 details : — " The waste occasioned in the prepa- 

 ration of Jerusalem Artichokes for cooking 

 ought not to trouble anybody, for the poultry 

 will eat uj) every scrap, and it is really a treat 

 for the poultry yard when we send out our pan- 

 full of parings. This point seems to be worth 

 mentioning, because many a one experiences a 

 pang at the immense waste of the roots that in- 

 evitably result from their ungainly forms. But 

 as the poultry will eat up every scrap, the waste 

 is kept in the family, and there is nothing lost. 

 Amongst the various modes of cooking these 

 wholesome and nutritious roots, I much prefer 

 the one I shall describe first, for it is extremely 

 simple, decidedly elegant, and the result is a 

 delicious dish that everybody can eat, and that 

 agrees perfectly with the most delicate stomach. 



"Artichokes Fried. — Prepare by washing and 

 paring in the usual way, taking care not to make 

 them ready until they are to be cooked, as they 

 should not, for frying, be put into water. Cut 

 into very thin slices, and put them in a pan with 

 plenty of boiling fat or butter, and shake and 

 turn them about frequently. When fried a nice 

 brown, heap them on a hot dish, with a very 

 slight sprinkling of salt. 



"Artichokes Steived. — Prepare by washing and 

 paring in theusual way, and shape the roots like 

 a peg top or pear, with the broad end cut flat off, 

 and as each is made ready put it into cold milk 

 in a porcelain-lined saucepan. There should be 

 just enough milk to cover them, and a dozen 

 roots will make a nice dish. Stew them in the 

 milk slowly, adding a little water if needful as 

 the milk evaporates, but taking care to cook 

 them in a small quantity of liquid. When 

 nearly tender draw them from the fire, and add 

 a teaspoonful of minced shallots, a little nutmeg 

 and an ounce of butter ; and let them simmer 

 again for about five minutes. Then take them 

 out, put them in a hot dish, and cover with a 

 cloth. To a little cold milk add a dessert spoon- 

 ful of flour, and beat it smooth. Strain the 

 liquor in which the roots were cooked and add 

 to it the milk and flour, and an ounce of butter. 

 Boil it up", carefully straining the while, and pour 

 over the Artichokes. Put round the dish a bor- 

 der of mashed potatoes, or a few nicely cooked 

 Brussles sprouts of a bright green color." 



