i6o 



POPULAR GARDENING. 



April, 



JASMINK. White, (Josminum ojficivale). 

 Silk Vine. Grecian, iPeriploca Orceca). 

 Ivy. European, (Hedera). 



Irish, {H. Helix var. Hibernica). 



Class li.— Eve raivf II Trrrx aiul Shnihs. 



Under this head are brought those woody 

 growths that hold their leaves over winter. 



FLOWERING BRANCH OF ROSE OR MOSS ACACIA, 



both conifers (cone-bearers) and others. A.s 

 a class they are less tenacious of life than 

 are the deciduous trees and shrubs which 

 become denuded of their leaves annually. 

 This is partly accounted for by the fact th at 

 they require to be transplanted when in full 

 leaf, because never leafless, hence suscepti- 

 ble to great injury after digging if the roots 

 are allowed to dry out in the least degree. 

 No pains must therefore be spared to pre- 

 serve, not only as many of the roots and 

 fibers as possible in digging the trees, but 

 also to keep the roots constantly moist atall 

 times when out of the ground. This, in the 

 case of trees to be conveyed some distance 

 from the nursery, may be accomplished by 

 wrapping the roots well in damp sphagnum. 

 In the case of short removals, if the soil is 

 allowed to adhere to the net work of fine 



flower, to say nothing of the other kinds of 

 "garden sass," such as Peas, Beans, Beets, 

 Radishes, Pie Plant, etc., etc. Some sec- 

 tions of New Jersey send large qtiantities of 

 Asparagus, Potatoes, Celery, etc. In the 

 southern parts they produce the finest look- 

 ing and best quality of Sweet Potatoes. 

 Connecticut supplies 

 us with the best qual- 

 ity of White, Yellow, 

 and Red Onions. 



During the height 

 of the season a daily 

 line of steamers is 

 run from Norfolk, Va. 

 with an occasional 

 extra steamer to 

 clean up. Quite re- 

 cently the Penn. R. 

 R. Co. has extended 

 its lines to Norfolk 

 and now brings vege- 

 tables from this and 

 intermediate points. 

 With the exception of 

 the extreme eastern 

 end of Long Island, 

 the farmers cart their 

 produce to market 

 and sell it, as do some 

 of the farmers in New 

 Jersey, but the bulk is sent by rail, and a 

 limited part by boat. 



The foreign stock is sent by steamships, 

 and the rate of freight is lower on some 

 articles than from the Western States, as 

 the highest rate on a bushel of Potatoes is 

 only fifteen cents, while the duty is the 

 same. It is useless to speak of the immense 

 supply and demand for Potatoes, for it is so 

 generally known. The quantity of Cabbage 

 consumed almost passes belief, for it is boiled, 

 stewed, fried, pickled and krouted, and eaten 

 raw. Turnips do not come up to the stan- 

 dard that our people require for food, and 

 are by no means popular and are always 

 sold at a low price. 



Egg plants are popular, and as a rule sell 

 for good prices, but before the season for 

 tliem is over the demand for them grows 



roots peculiar to most kinds, the same end ! weak and prices rule low. Tomatoes are a 



may be gained. 



(To be eontinued next month.) 



The Vegetables of a Great Market. 



C. W. IDELL, NEW YORK. 



New York is probable the largest vegetable 

 market in this country, for not only do its 

 citizens consume large quantities, but in a 

 measure supply the demands from the towns 

 surrounding it. This market is supplied not 

 only with the domestic vegetables but also 

 with those from foreign countries. 



We receive Potatoes from England, Scot- 

 land, Germany, Bermuda, Nova Scotia, and 

 Prince Edward's Island, and Onions from 

 Bermuda, France, Spain and Canada. Ger- 

 many takes the lead in supplying us with 

 Cabbage. Bermuda sends us our first 

 Onions, Potatoes and Tomatoes. 



These Onions, owing to their mild flavor, 

 are very popular and are usuall.y eaten raw. 

 The seed for the Potatoes are sent from this 

 country, but owing to the difl'erence in soil 

 and climate the products are unlike the seed, 

 but they are a first rate article. The Toma- 

 toes are small and after being wrapped in 

 paper are packed in small crates, containing 

 from four to six quarts each. 



Our Southern States furnish us wit h large 

 quantities of vegetables, but the leading 

 ones are Potatoes, Tomatoes, Onions, Kale 

 and Spinach. Before the Southern crops are 

 exhausted those from Long Island and New 

 Jersey begin to arrive. These two sections 

 are immense gardens, acres of which yield 

 three crops annnally, some four crops. 



Long Island prodiices large quantities of 

 Potatoes, Tomatoes, Cabbage and Cauli- 



standard article of food, and people seem 

 never to tire eating them. Yet the crop ex- 

 tends long after Jack Frost visits us, for the 

 New Jersey cultivators pull and store them 

 in warm places to ripen slowly. 



Of late years Asparagus has become ex- 

 tremely popular. Only small quantities are 

 sent from the South, but " Oyster Bay," 

 Long Island, is noted for its siiperior 

 " grass," and the New Jersey growers have 

 competed so closely with them for the popu- 

 lar flavor that now they produce it equally 

 as good. This article is popular with the 

 canners, who during the season go around 

 daily among the dealers and buy all of the 

 good stock left, thus keeping the market free 

 for the next morning arrivals. 



Rhubarb or Pie Plant is now very popular 

 with us. The first arrivals frotn the South 

 are sold for good prices. Yet, in time, the 

 quantity increases to such proportions that 

 a stranger in our City would wonder what 

 could be done with it, yet it is sold readily. 

 When cheap our pie bakers are our best 

 customers, for some of them consume a load 

 in one day. It is tied in bunches of from 

 three to six stalks each, according to its size, 

 and sold by the bunch. 



Our first Cucumbers come from the East- 

 ern States, where they are grown under 

 glass, and fii'st arrivals have been known to 

 sell for fifty cents each. Later they come 

 from the South, and Long Island jiroduces 

 immense crops of them. Some farmers con- 

 tract in advance for their entire cro]) with 

 pickle dealers, while others salt them for 

 future sales, but the ])roducers of small 

 quantities generally ship them to the city 



green, to be sold for them. The Germans 

 are fond of the large ripe ones. They cut 

 them open lengthways, and after scraping 

 out the contents refill with chopped Cab- 

 bage seasoned to their taste. 



Cauliflowers are also salte<l down in large 

 quantities by the dealers in pickles for 

 winter use. A certain variety of string 

 Beans are salted for mixed pickles and are 

 veiy popular among our foreign residents. 

 Spinach is our most popular "greens." It 

 is grown largely in the South, as well as on 

 Long Island. Kale is another variety, but 

 although consumed in large quantities, is 

 not so popular, nor does it sell for as much 

 as Spinach. The varieties of Squashes are as 

 a rule cheap, although used to a great ex- 

 tent by our pie bakers instead of Pumpkins, 

 but are not appreciated for family consump- 

 tion as they should be. 



The "Water Cress" is a popular vegetable, 

 although consumed in limited quantity. It 

 is marketed in the early spring in small 

 handlele.ss baskets, which are packed in 

 bo.xes or barrels for shipment. It is used 

 largely in the fashionable saloons of our 

 City to serve with oysters. 



With the exception of the farmers who 

 cart their produce to market, the vegetables 

 are sold by commission merchants. There 

 are other dealers who buy all of their stock 

 in large quantities, and who sell to another 

 class known as "marketmen," that is, they 

 keep local markets in the various parts of 

 the city. During the height of the season 

 these men are down town by 2 A. M. to pro- 

 cure their stock, and as soon as their wagons 

 are loatled return home in time to supply 

 their customers for breakfast. Some grocers 

 keep a good supply of vegetables, but as a 

 rule their stock is limited to soup greens. 



Plant Lice In Hot-beds and Frames. 



Fumigation with Tobacco is less easily 

 applied in the case of hot-beds, frames or 

 pits than in a greenhouse. To have the 

 fumigator inside of the closed frame is to call 

 for the removal of some of the plants for 

 giving it room, while other plants in close 

 proximity are almost certain to suffer from 

 heat. Then, too. it is difficult to regulate 

 the quantity of the smoke, and one of the 

 commonest accidents in work of this kind 

 is such an excess of heated smoke as to in- 

 jure the plants, if not to break the glass. At 

 best the fumigation of frames is a job gar- 

 deners ordinarily look upon with dread. 



A better way for conducting this operation 

 than the common one is shown in the ac- 

 companying engraving. This consists of 

 keeping the fumigator outside of the frame, 

 and connecting it with the latter by a hose 

 that leaves the fumigator from the top, 

 and thenemployingacommon hand bellows 

 to drive the smoke into the frame. The 

 fumigator is one of the ordinary pipe pattern, 

 but with a closed top except the hose con- 



Fumioating a Hnt-hcil. 

 nection. The bellows mouth-piece enters 

 the apparatus at its extreme bottom to admit 

 the current of air below the fire and cause a 

 draft. The hose is provided with a tin noz- 

 zle, which should fit a hole bored through 

 the side of each frame to be fumigated. 



With this arrangement the quantity of 

 smoke to each frame is entirely under the 

 control of the operator. The work of fumi- 

 gating is quickly done and without any in- 

 convenience to the operator from smoke. 

 One apparatus will serve many frames. 



