ijo 



IBISH GARDENING 



As the little rock gems are not grown for gather- 

 ing, one does not count much on the addition of 

 fragrance to their charms, but it is because of that 

 quality that some plants, notably those of the 

 Cheiranthus (Alpine Wallflower) family, are so 

 popular. This autunni sees the augmentation of 

 many groups here from cuttings, and as new addi- 

 tions, some ('. Famehi Feishore and <'. MdrxJidUi 

 have been planted. 



Trees and Shrubs. 



With the fall of the leaf comes the planting season 

 of deciduous trees and shrubs. Never in all the 

 history of gardening was there such a selection of 

 new and rare trees and shrubs, nor so many new 

 and improved varieties raised in gardens and 

 nmseries; and the season is a long one, lasting 

 practically from winter until late autumn, 

 beginning with the Winter Sweet, Chimonanthus 

 fragrans from December to February, and end- 

 ing with Ceanothuses, Escallonias, Caryopteris, 

 Fuchsias, &c., in September and October. 



Between the two there is a long list of beautiful 

 trees and shrubs, some valuable for their flowers, 

 some for their foliage, others for brightly-coloured 

 shoots, and still others for their fruits. 



Again, some are useful for plantations and 

 shrubberies, some for beds, and others as single 

 specimens. Some are climbers or ramblers suit- 

 able for running up through other thin trees or 

 trailing over banks, while others are adapted for 

 training against walls, either for the protection 

 afforded by the wall or because the wall provides 

 a suitable means of supporting the shoots. With 

 such a wide field of selection it is a matter of some 

 difficulty to discriminate fairly between the 

 various individuals. 



The following may be commended as a selec- 

 tion : — 



Ahelia florihunda (sunny wall), flowering in July 

 and August; Amelanchier canade7\sis, a small tree 

 with white flowers in April and May, Amygdalus 

 communis, the common almond pink flowers in 

 March and April; Azaleas, in variety, yellow and 

 orange in June, peat or sandy soil free from lime; 

 Tierheris Darwini and B. stenophyUa,^ orange 

 yellow flowers in April and May; Buddleia raria- 

 hiJis supeilxt and inagnifira, purple flowers in 

 August and September; Carpentaria californica, 

 white flowers in June and July; Caryopteris masta- 

 canthiis, blue flowers in October, requires a sininy 

 wall; Ceanofhus GJoire des Flantieres, C. Indiyo, 

 C. Leon, Simon, bhie and pink flowers from August 

 onwards; Chimonantlnts fragrans, for a sunny 

 wall, bears fragrant yellow and brown flowers in 

 December, January, and February; Clematis mon- 

 tana grandifiora and ruhens, for pergolas and 

 arbours, white and pink flowers in May and June; 

 Thorns, pink and white. May and June; Cydonia 

 japonica, and varieties, with white, pink, orange 

 red, or scarlet, flowers from February to June; 

 Cytisus albus, white; C. Andreanus, yellow and 

 crimson; C. Keirensis, cream; and C. jnirpvreus, 

 reddish purple, flowering in May and June; 

 Daphne Mezereum, purple and white, in February 

 and March; Deutzia cremita, T). Wdsoni, D. 

 Veitcliii, D. longifolia, and many garden hybrids, 

 with pink and white flowers in June and July; 

 Escallonias Langleyensis, Donard Seedling, and 

 others, from July onwards; Forsyfhia intermedia, 

 spectahilis and densiflora; F. siispensa, and F. 

 svspeiisa afiocanlis, March and April, flowers of 



shades of yellow; Fuclisia rnacrostemma, F. liicrar- 

 toni, and F. Hose of Castile, August and September 

 and onwards; Genista ;etneiisis, August and Sep- 

 tember; (r. tinctoria, fl. pi., August and Septem- 

 ber; Ilamamelis arborea and II. mollis, January to 

 March; Hydrangea arborescens grandifiora, July 

 to September; Ilydrangea jxinirulata and grandi- 

 fiora, August and September; Hypericum patulum 

 Henryi, Sept.; Jasmi,num nudiflorum, Nov. to Feb- 

 ruary; Kerriu japonica, April and May; Labur- 

 nums, in June; Lilacs in May and June; Lonicera 

 Standishii, January and February; Magnolia 

 Soulangeana, May; Peroirskia atriplicifolia, Sep- 

 tember and October; Fliiladelphus, many garden 

 varieties, in June and July; Friimis tonientosa 

 and subliirtella, in April and May; Friiius Miqueli- 

 ana (P. subliirtella autumn(dis), November on- 

 wards; P. Pissardii, March and April; Pyrus fiori- 

 bunda, in April and May; liibes sanguineum atro- 

 anguineum, March to May; liubiis deliciosus. May 

 and June; Spartium junceum, August to Septem- 

 ber and onwards; Spirn'a argiita, April and May; 

 Spirsea Douglasii, August; Spirsea japonica and 

 varieties, August and September; Viburnum 

 tomentosum and variety plicatum, June and July; 

 Diervillas (Weigelias), pink, white, and deep red, 

 according to variety in Jime and July. 



The above selection is limited, but fairly repre- 

 sentative of deciduous, or, sometimes, as in the 

 case of Escallonias, semi-deciduous, shrubs and 

 small trees. Shrubs like the Brooms {Cytisus) 

 have, of course, evergreen shoots. 



Some Vegetable Marrow Recipes. 



With the passing of summer, the most of the small 

 Marrows are over, these, of course, making the 

 best dish of marrow and white sauce. Now the 

 full-grown Marrows, or Pumpkins, are available 

 for cooking up till mid-winter, jam being the chief 

 use they are put to — the recipes for which are 

 legion. By adding a little chopped Pine Apple a 

 much nicer preserve is assured. Preserved ginger 

 is also an improvement; the most usual recipe con- 

 tains ground or whole ginger. Lemon and Cayenne 

 in suitable quantities. Steeping in sugar before- 

 hand being essential. 



Stuffed Marrows. — Place a medium-sized 

 Marrow on a dish, make an incision in the top 

 from which a good lot of the soft part of seeds may 

 be removed. Fill up with force meat, onions, or 

 shallots, chopped fine and seasoning as liked. 

 Cover over the opening with bread-crumbs and 

 pieces of butter, keeping this side up. Cook for 

 about one hour, and serve very hot. 



Fried Vegetable Marrows. — Boil some short 

 lengths of Marrow in slightly-salted water; do not 

 allow them to break. Drain thoroughly. Cover 

 over each piece with beaten egg, a sprinkling of 

 pepper and salt, and, lastly, cover with fine bread- 

 crumbs. Fry till slightly brown in boiling 

 dripping, margarine, or butter. 



Review. 



The Journal of the Ministry of AgricuUure. 



Among numerous articles of much value in the 

 October issue of this indispensable Journal the 

 following are of special interest to horticulturists : 

 Tlie Benovation of Neglected Orchards, Plant 

 Breeding at Aberystwyth, " Damping Off " of 

 Tomato Seedlings, Commerciid Musltrooin Cultira- 

 tion, 



