i6 



POPULAR GARDENING. 



October, 



Swamp Laurel or Sweet Bay. This is very de- 

 sirable for the iawn where it can be i)lanted 

 singly or in groups. Its leaves, leathery, smooth 

 and shining, give it always a line appearance, 

 and when in bloom it is a very attractive ob,iect. 

 The flowers, of a creamy white color, are de- 

 liciously fragrant and are produced later in the 

 season than any of the Chinese varieties. It is 

 quite hardy here, and is a slow, compact grower. 

 — Vick's Magazine. 



Peach Onm. The gummy substance secreted 

 from the tissues of the Peach tree contains those 

 bodies which by hydrolysis yield arabinose and 

 galactose, two distinct classes of carbohydrates, 

 the true glucoses and pentaglucoses, and not 

 usually found in such intimate connection with 

 each other. The gum arable is, I believe, the 

 only other instance where such occurrence has 

 been recognized.— j\ra. Chemical Journal. 



Seed Testing Economies. In looking over the 

 report of one of the experiment stations, I 

 noticed frequently "destroyed by mice." It is 

 " penns'-wise " economy to provide wooden seed 

 cases, or no cases at all. The work of years may 

 be destroyed in a single night, because of the 

 failure to provide suitable metal cases. $15 

 would procure enough tin boxes for most of the 

 stations.— Am. Garden. 



Pascal Celery, The great merit of this new 

 Celery consists in the enormous thickness of its 

 stems, which are fleshy and very tender, even 

 when unbleached. It is medium in height, and 

 possesses excellent keeping qualities during the 

 winter. Where liberally treated with manure it 

 yields tender and brittle stalks, possessing no 

 bitter taste, and easily bleached.— Revue Hor- 

 ticole, Paris, France. 



Gathering Apples. As soon as the fruit will 

 part readily from the tree it is ready to be gath- 

 ered, and delay in this particular is at the ex- 

 pense, not only of keeping, but of quality. Wide 

 alternations of temperature every day— at noon 

 a burning sun, at night coolness even to frost- 

 can have no other effect than to deteriorate 

 quality and hasten decay.— T. H. Hoskins, M. D. 



The Norfolk Grape. This variety of half 

 foreign origin, sent out some years since as an 

 early Catawba, is very subject to mildew. It 

 ought not to be kept where there are any other 

 varieties. It is a mildew breeder. It is not 

 worth raising, the quality of the fruit is not 

 pleasing and the clusters are too loose —Vick's. 



Hydrangea stellata fimbriata, is a new form 

 of H. Hortensla. The flowers are large, and 

 white in color except near the center, which is 

 bright red. The umbels are 9 to 10 inches in 

 diameter. The plant is a vigorous grower and 

 has dark green foliage.— Gartenflora. 



Bees and Forests. The destruction of the 

 forests is certainly going to have a marked effect 

 on bee-keeping as an industry; and unless forests 

 are planted, or fruit, or some other honey-bear- 

 ing trees, in sufiBcient quantities, there is trouble 

 ahead. — Gleanings in Bee Culture. 



Storing Vegetables. All roots can be stored 

 by making a good bed of forest leaves. On this 

 place the roots, and cover again with leaves. 

 The latter should be very dry. If leaves are not 

 convenient, use clean, dry straw.- Pract'l Far'er. 



Wire Netting for Support. 1 tried wire netting for 

 Peas. Is more clumsy to set than brush, breaks, 

 abridging productiveness of the vines, and costs In 

 time nearly as much as at first to rid ft of the haulm. 

 No more wire net for my Peas.— N. Y. Tribune. 



Remedy for Cabbage Worm. Apply with watering 

 pot or spraying Instrument water from a full barrel 

 or tub, In which a quart or two of coal-tar was placed 

 forty-eight hours previously.— A. S. Fuller, in Tribune. 



New Signs. I have found new notice boards on new 

 stakes more effective in restraining siunmer marauders 

 than old ones that appeared to have been placed years 

 ago and become a dead letter.— .S. H. 



Raise What the Market Demands. Soil tillers 

 must study the wants of the community where their 

 produce is sold and rane what Is in demand.— Farm 

 and Home. 



Use Good Tools. The amount and ease of work ac- 

 complished by using good tools, makes poor tools 

 costly at any price — Ma.ss. Ploughman. 



The successful fruit grower is a very careful, meth- 

 odical aud industrious man. He succeeds because he 

 desires to succeed.— Western Rural. 



Down with Deception. It Is high time these reckless 

 and extravagant statements of novelty vendors should 

 be suppressed.— Rural New Yorker. 



Entomology Interesting. Encourage the young 

 people to stuily eutomolOKy. It Is an interesting study. 

 —Western Rural. 



No Poor Produce Wanted. There Is no room at 

 the present day but for the best.— J. F. Keller. 



Vegetable Products on the Table. 



Tomato Pancakes. Make a batter, and stir 

 into it ripe Tomatoes skinned and beaten to a 

 pulp. Fry and serve in the usual manner. 



Endive Salad. Cut bleached stalks and leaves 

 into pieces one and a half inches long and put in 

 cold water for at least fifteen minutes, which 

 will remove all bitterness ; then place in hot 

 water for a few minutes, and again in cold water. 

 Drain and serve with vinegar, oil and mustard. 



Ginger Pears One peck Pears; allow three- 

 quarters pound of sugar to the pound. Quarter 

 pound Ginger root cut in slices, and one bottle 

 Jamaica Ginger. Moisten the sugar with a bowl 

 of water, and boil Pears and Ginger with it. 

 Add the Jamaica Ginger after the Pears are 

 cooked.— Carrie Gardiner. 



Grape Jelly. Put stemmed ripe Grapes in a 

 preserve kettle, let come to a boil, mash and 

 strain. Put the juice on to boil for 20 minutes, 

 add thi-ee-quarters of a pound of sugar to every 

 pint of juice, skim while boiling, let cook I.5 

 minutes. Green Grape jelly will require a pound 

 of sugar to a pint of juice. 



Fried Egg Plant. Peel Egg plant and cut into 

 slices crosswise, not quite half an inch thick ; 

 put the slices in boiling salted water and let 

 stand one hour; drain, wipe gently, and dip 

 each slice in beaten egg, then in bread or cracker 

 crumbs, and fry in butter and lard, half and half. 

 Sprinkle a little Pepper over while frying. 



Baked Tomato Padding. Peel and slice some 

 ripe Tomatoes and Onions ; sprinkle a layer of 

 bread-crumbs on a buttered dish, then add a 

 layer of Tomato slices, next a layer of Onions, 

 and continuing thus until the dish is full— but 

 have bread crumbs on the top. Drop on a few 

 pieces of butter, season to taste, and bake in a 

 moderate oven for about two hours. 



Apple Pudding. One pound of stewed Apples. 

 While hot, stir in half a pound of butter and 

 half a pound of sugar and the grated rind and 

 juice of two I^emons. When cold, add the yolks 

 of si.x eggs well beaten. Lay a thin paste in the 

 bottom of a pudding dish, pour in the mixture 

 and bake halt an hour. Make a meringue of the 

 six whites and a cup of powdered sugar. Spread 

 over the pudding when done and return to the 

 oven till the meringue is the palest brown. 



Keeping Parsnips. Dig them carefully; do 

 not cut or bruise them, store them with Potatoes, 

 keeping them well covered with the Potatoes. 

 About the first of January they will be sweet 

 and delicious for table use. They are also much 

 dryer and richer than when kept in the ground 

 until spring Not only Parsnips, but Cari'ots and 

 all other roots, are easier and much better kept 

 in this way as the moisture from the Potatoes 

 keeps them from drying and shriveling— E.W.L. 



Sliced Green Tomato Pickles. Slice one peck 

 of green Tomatoes, sprinkle one cup of salt over 

 and let them stand 24 hours, then drain ; boil 

 them in a gallon of good vinegar until tender, 

 then take out aud place in a jar. Put one tea- 

 spoonful of sugar, one teaspoonful of Horse- 

 radish, one large spoonful Cinnamon, one of All- 

 spice, half a tablespoontul of Cloves and Mustard, 

 a teaspoonful of black Pepper into the vinegar 

 in a bag, and boil down to three quarts ; turn 

 over the pickles. 



Potato Soup. Put two good-sized Potatoes in 

 a saucepan in a pint of water, one Bay leaf. 

 Celery seed, a sUce of Onion, and a sprig of 

 Parsley. Cook until thoroughly done, then 

 press through a very fine sieve using the water 

 in which they were boiled. Put a pint of milk 

 in a double boiler. Rub together an ounce of 

 butterandan even tablespoontul of flour; stir 

 into the hot milk, and stir continually until it 

 thickens ; add the Potatoes to this, season with 

 salt and Pepper, and serve.— Table Talk. 



Old-Fsshioned Quince Preserves. Pare, quar- 

 ter and core nice, yellow Quinces; it large, cut 

 the quarters once in two. If you are not ready 

 to cook them immediately, put them in cold 

 water until you are. Pour cold water on the 

 skins and cores, and stew until soft ; drain off 

 the juice and put in a porcelain kettle. Weigh 

 your Quinces and cook in the juice; add enough 

 water to co\-er, aud cook until easily pierced 

 with silver fork, then skim out in an earthen 

 dish and add one pound of white sugar for every 

 pound of fruit to the juice for a syrup. When 

 it comes to a boil, add your Quinces and cook 

 slowly three-quarters of an hour, or until it is 

 a dark red color.— Good Housekeeper. 



Cucumbers for Pickling, choose very small 

 Cucumbers as free from spots as possible. Put 

 a layer in the bottom of a cask, then a layer of 



coarse salt, about a quarter of an inch thick, 

 then another layer of Cucumbers, another of 

 salt, and so continue until all the Cucumbers are 

 used. Place a board on top of the pickles, on 

 which put a heavy stone to keep them down. 

 Gather them in the morning, or late in the even- 

 ing, as cutting them at mid-day will wilt the 

 vines. After the stone is placed on the board, 

 pour around about a quart of water to moisten 

 the salt. This with the juice that exudes from 

 the Cucumbers should make sufficient brine to 

 cover. A new supply of Cucumbers may be 

 added; simply remove the board and stone, and 

 arrange in layers as before. A few Cabbage 

 leaves or Horse-radish tops may be placed under- 

 neath the board. This will preventd mouling. 

 When the cask is nearly full, tuck a cloth closely 

 around the edges, place board and weight on top 

 of it, cover the cask, and the Cucumbers will 

 keep perfectly for one or two years.— Canning 

 and Preserving. 



HOUSE PLANTS. 



Ahutilons to be pruned as required. 



Air the plants on all suitable occasions. 



Azaleas to be given a light airy place, with carefu 

 watering. Perfect drainage must be provided. 



Bulbs. Hyacinths for winter should be potted dur- 

 ing the month. Soil to be light aud rich. Pot firmly 

 but shallow, then cover the pots six Inches deep with 

 coal ashes or soil, and keep In a dark place for six 

 weeks, which will develop the roots. Next bring to 

 the light. 



Browallias In pots like a light place and frequent 

 airing, and a low temperature. 



Chinese Primroses need moderate heat, light and 

 water. 



Geraniums. Plants taken from the summer beds 

 should be cut back one third or more. Plants kept 

 from blooming up to this time are now In best shape 

 for giving an abundance of flowers . The Ivy-leaf class 

 are especially suited for the house. Geraniums to be 

 wintered over for spring use to be cut back closely and 

 potted and stored in a good dry cellar. Too much top 

 left on leads to decay. 



Hanging baskets and window boxes for the house 

 should be started early, and kept out-doors or on the 

 veranda for a while to become well established. 



Hyacinths in Glasses. Glasses are on sale by bulb 

 dealers. Select solid, heavy bulbs, preferably of the 

 single kinds, which are best for the purpose and bloom 

 earliest. Fill each glass with clear water to within H 

 inch of the bulb when In Its place. Additions to the 

 water for fertilizing are not required. Wrap the 

 glasses in doth or paper, and set In a cool, dark closet, 

 when roots are growlngfreely, place Inallght window. 

 Add water as required, but never more than to come 

 within H Inch to the bulb. 



Hydrangea. The granillfiora panlculata makes a 

 grand pot plant. Pot dormant plants lu good soil; cut 

 them back close to some good buds, place In cool 

 position and afterwards in greater heat. Pay atten- 

 tion to watering and syringing. 



Lifted plants should be lightly sprinkled several 

 times a day until they recover from the shock received. 

 Gradually accustom all window plants to rhe shade 

 and closeness by keeping them on the veranda or a 

 light shed until the weather becomes too cold. When 

 taken In do not put them In a very warm place at first. 



Primroses need light and only moderate watering. 

 During the blooming season they will be benefitted by 

 a dose of weak liquid manure once a weak. 



Roses and other half-hardy plants, such as Daphnes, 

 Ancubas, Enononymus, Jasmines, Oleanders, Pittos- 

 porum. Pomegranate, Rosemary, et<?., should be 

 brought to winter quarters before hard frosts. A good, 

 dry, partially lighted cellar Is well suited to them. A 

 glass-covered pit or sheltered spot outside Is also good. 



Tuberoses that have not yet done blooming may be 

 carefully lifted, placed In pots, and brought In to finish 

 flowering. 



LAWN AND FLOWER GARDEN. 



Caladiuras should have thplr leaves removed after 

 frosty weather, and after a few days be dug, dried and 

 stored in a cool place. 



Oannas and Dahlias to be treated In same way as 

 Caladluma. All these bulbs keep well under the same 

 conditions that favor the keeping of common Potatoes 

 Canna roots keep best in dry sand. 



Grape Myrtle. Place in a cool, dry cellar. Keep 

 quite dry, but not dust-like at the root. 



