442 



THE CANADIAN HORTICULTURIST. 



strong roots forms at each hill with fibers 

 running in every direction, meeting those 

 from adjoining hills. 



A fair crop can generally be harvested the 

 fourth year. As soon as the ground is in 

 condition to work in the spring the process 

 of hilling up the earth around each bunch 

 of plants begins. This is done with hoes, 

 and each row shows a succession of small 

 mounds lo to 14 inches high, with a base 

 a yard or more in diameter and with the 

 top flattened to a surface of perhaps half 

 this diameter. 



In the first warm days in April the new 

 shoots begin to appear, just breaking 

 through the top or sides of these mounds. 

 A long knife is run into the soft, mellow 

 earth of the mounds and these shoots are 

 cut ofT 5 to 8 inches below the surface. The 

 shoots are entirely white except at the tops, 

 where they show a slight trace of color. 

 They are tender for the most part through- 



Prcscrving Tomatoes Whole 



44'T^HE very best variety of tomatoes is 

 J. the Magnus. It possesses practi- 

 cally all the desirable points which may be 

 looked for in that fruit, and produces an 

 abundant crop of early and smooth fruit, 

 with solid meat and few seeds." These views 

 were expressed by W. H. Armstrong, of 

 Cornwall, Ont., to an editorial representa- 

 tive of The Horticulturist, who visited him 

 recently. " I always preserve tomatoes," 

 continued Mr. Armstrong, "in the same way 

 I do cucumbers. Instead of the salt brine I 

 use one quart of good vinegar, such as 

 white wine, to five quarts of water. If the 

 solution is made stronger than this the 

 tomatoes do not keep as long. With the 

 strength one to five they remain fresh and 

 solid for slicing or using in any way until 

 April, and are fairly good as late as June. 

 Great care must be taken in preparing the 

 tomatoes for the barrel. Alwavs break ofi* 



out their lengths and are finely flavoured. 

 These shoots are somewhat larger than 

 those commonly seen in America, being 

 generally one-half to three-eighths of an 

 inch in diameter. 



The shoots are generally sold in the local 

 market in pound bunches. For the first 

 few days the crop retails at 15 to 20 cents 

 a pound, but drops to 10 to 12 cents as the 

 season advances. The quantity of cuttings 

 taken from each hill or mound during a 

 season is reckoned at two to three or four 

 pounds. 



An asparagus field is supposed to be at 

 its best from eight to 12 years after plant- 

 ing. From that time on the shoots ?re apt 

 to be less tender, though they may not de- 

 crease in size or quantity. Replanting of 

 the field is thought to be advisable after the 

 twelfth year, though many tracts in this 

 locality are said to have remained without 

 replanting from 20 to 25 or even 30 years. 



at the first joint from the fruit, and never 

 put in one with the stem and calyx detached 

 or which is broken. This method has pro-- 

 ved very satisfactory with me." 



Smith and Reid's article on mulching in 

 the June Horticulturist was to the point, but 

 should we have the mulch as thick as they 

 say from year to year? Would not such a 

 thickness encourage the roots to come to the 

 surface to breathe, as they must have air at 

 their roots as well as their tops ? It is pos- 

 sible that they might be encouraged rather 

 too near the surface, and jack frost might 

 nip their toes. — (R. Cameron, Niagara Falls 

 South, Ont. 



Our township produces very little fruit, 

 which I think is a pity, for the soil and cli- 

 mate is well adapted for apples, plums, 

 pears, strawberries, raspberries and any 

 hardy fruit. — (R. C. Fowler, Lennox and 

 Addington Co., Ont. 



