i6o 



POPULAR GARDENING. 



May, 



years ago, I pressed into the soil vritli the heel of 

 my boot and covered with a sliKht coat of leaves 

 a number of the nuts of the Black Walnut. All 

 came up the following sprins. When one year 

 old I had twenty of them transplanted. The 

 tender end of the taproot would break off in 

 digging. All lived, but made very slow growth 

 the first five years. Four trees were unmoved— 

 they are fifteen feet to the topmost point and 

 three inch diameter at the ground, while the 

 transplanted trees have not attained over one- 

 third that size. Such experience convince me 

 that trees with long taproots are retarded in 

 their growth by transplanting.— N. Y. Tribune. 



Transplantintr Badishfls. We are transplant- 

 ing Radishes. With the Turnip-rooted sorts it 

 is a paying operation. It saves a week or ten 

 days' time in the occupancy of the bed or frame, 

 and insures uniformity in size and time of ma- 

 turity. Often we can clear the bed at one pull- 

 ing, and in eighteen to twenty days from time 

 of transplanting. The roots vary so little in 

 size that they sell more readily, and at a better 

 price. —Farm and Fireside. 



Saltpetre as Manure- Saltpetre is a quick 

 acting manure for Strawberry or flower beds 

 that seem to be languishing, and especially show 

 small and pale leafage. Apply a pound to the 

 square rod. This dressing will astonish you by 

 its effect in stimulating growth and enriching 

 the color. Scatter as evenly as possible on the 

 soil, not on the plants, and water liberally after- 

 wards unless rain is expected to come soon.— Dr. 

 T. H. Hoskins. 



Brinckle's Orange Raspberry. If one desires 

 to know how delicious a cap Raspberry can be, 

 let him set out enough for a home supply of 

 Brinckle's Orange. The fruit is of good size, 

 bright orange in color and delicious in quality— 

 to our taste tar surpassing any of the blacks or 

 reds. It is not quite as hardy as some of the 

 others, and where convenient should have a 

 little winter protection.— Elmira Husbandman. 



Kieffer Pear Yet Popular. Chase Brothers in- 

 form us that they sold of this variety, in 1889, 

 7,500 trees at retail, and in 1S88, 10,000 trees, and 

 have several times exchanged trees of this 

 variety for specimens of the Pear, a tree for a 

 Pear, and that, in their opinion, wherever the 

 season is long enough for it to mature, it is of 

 value. Another firm informs us that it has paid 

 them better than the Bartlett.- Hort. Art Jourl. 



The Crandall Currant. The reason why the 

 Crandall Currant often does not bear fruit, 

 though it blossoms freely, is that it is not a fixed 

 variety, but that it comes from more than one 

 seed. Hence its \'ariability in dilferent places 

 and seasons. The R. N. Y purchased a plant 

 when it was first announced. This i>lant has not 

 as yet fruited though it has bloomed abundant- 

 ly.— Rural New Yorker. 



Culinary Merits of Gooseberry. Compara- 

 tively few of our people have found out what 

 merit there is in Gooseberries, how keen and 

 appetizing the flavor when used as Rhubarb is, 

 while green; and how easily kept in jars for fre- 

 quent enjoyment all through the year. They 

 have a special and most agreeable flavor. Cran- 

 berries have little more than color and acute 

 acid.— N. Y. Tribune. 



Lemoine's Syrin»a. A very interesting hybrid 

 Philadelphus lately bloomed at Nancy. It was 

 produced by crossing P. microphullus, the beau- 

 tiful dwarf species with deliciously fragrant 

 flowers, which is a native of the mountains of 

 southern Colorado and New Mexico, with P. 

 coriinarixm. The plant has been named after 

 its originator, Pliilaihlphiiii liyhrl(Ju>* LcinoineL — 

 Garden and Forest. 



The Faraeon Chestnut. In my opinion the 

 Paragon exhibits the habits and characteristics 

 of the American species much more than those 

 of the Japan ; but whatever its parentage, it is a 

 fine Chestnut. There are many fine varieties 

 throughout our country which might be intro- 

 duced to public notice with advantage.- Sara'l 

 C. Moon. 



Soot for Flowers. Soot produced by the 

 combustion of wood or bituminous coal is an 

 excellent fertilizer for flowers and young plants. 

 To apply it in licpiid form, stir a peck of it into 

 a barrel of water and sprinkle upon the plants 

 with a watering-pot.— Practical Farmer. 



Lime for the Asparagus Beetle. Air-slaked lime, 

 so often recommended, Is only effective when it Is 

 freshly slaked and hot, or caustic. It should be dusted 

 on when the tops are wet with dew. It kills the young 

 larva? by eating Into their tender skin, but does not 

 harm the beetles.— Fann Journal. 



Spraying with Hellebore- Last season I sprayed 

 certain Plum and Cherry trees with hellebore and 

 water. u.'Jluj; about one ounce to t'lree gallons. The 

 results were highly satisfactory.- CanaJlan Hortlcul't. 



Cauliflowers not Transplanted. Cauliflowers do de- 

 cidedly better when the seeds are planted In the hills 

 where they are to grow and mature.— .T. J. H. Gregory. 



Vegetable Diet the Corrector. Almost every 

 human malady is connected, either by highway or by- 

 ways, with the stomach.— Western Rural. 



Why not G-row More Beans? We Imported last 

 year nearly Sl.OOll.OtX) worth of Beans-— Farm Journal. 



One of the frauds of the day— The Tree Tomato. 



Vegetable Products on the Table. 



Boiled Potatoes. Pare and wash a dozen Pota- 

 toes of uniform size, cover with boiling water 

 and cook until tender. Drain off the water and 

 set on the back of the stove for ten minutes. 

 Serve very hot in an uncovered dish. 



Carrot Cream Sauce. Pare and quarter half a 

 dozen Carrots. Put them in a sauce-pan and 

 cover with boiling water; add a teaspoonful salt 

 and let boil one hour. When done, drain, take 

 up in a hot dish and pour over cream sauce.— 

 Farm and Fireside. 



Mashed Turnips. Pare and cut them into 

 pieces; put them in well salted boiling water; 

 when perfectly tender drain them and mash 

 them in a stew pan with butter, pepper and salt 

 to taste. Mix them thoroughly, and serve very 

 hot.— Farmers' Home. 



Salsify. Scrape a dozen large roots of Salsify; 

 wash and cut uj), put in a sauce-pan, cover with 

 water and cook done. Drain, add a cup of cream, 

 an ounce of butter, with salt and pepper: set 

 over the fire until well heated. 



Banana Puddin;;. Line a glass dish with thin 

 slices of plain cake, and cover them with thin 

 slices of Banana. Have a second layer of cake 

 and Banana; then pour over them a very thin 

 boiled custard. Served with whipped cream 

 piled on the top.— Fruits and How to Use them. 



Potato Balls. Boil Potatoes, and when just 

 done take them up and^mash and beat them well; 

 have some boiling milk ready and pour into the 

 Potatoes with butter and salt; have ready a pan 

 of hot water, and with the hands form the Pota- 

 toes into balls (between each ball dip the hands 

 into hot water); put in a round pan (buttered)with 

 one on top; bake until a light brown and serve 

 immediately. 



Poke Stalks make good greens. They should 

 never be taken over three inches long, and should 

 show only a small tuft of leaves at the top. 

 Older and larger than this they are poisonous. 

 Wash thoroughly in cold water one hour, tie in 

 bundles like Asparagus, put into a kettle of boil- 

 ing water, add a teaspoonful of salt and boil 

 three-quarters of an hour. Put them on buttered 

 toast after draining, heads all one way. Cover 

 with drawn butter and serve.— From How to 

 Cook Vegetables. 



Orange Custard. The grated rind of two large 

 Oranges, the juice of four; eight eggs, half a 

 pint of water, one cupful of sugar; add the rind 

 and juice to the whites of the eggs, beat up well; 

 add the water; set the yolks away in a cool place 

 for an hour; then beat the yolks well, with sugar; 

 add the Orange mixtui-e, put into an earthen 

 dish or pitcher, place this in water and let it boil 

 rapidly until it thickens, stir constantly; when 

 thickened cool and pour out into cups. Serve 

 cold.— Florida Dispatch. 



Stewed Aspiiragus. Wash the Asparagus in 

 c(]|d water, cut into pieces about one inch long, 

 rejecting all tougher parts. Put the pieces in a 

 kettle, covering them with boiling water; add a 

 teaspoonful of salt and boil thirty minutes; then 

 drain thoroughly in a colander. Return to the 

 kettle, dust the Asparagus lightly withatable- 

 spitonful of Hour, add two ounces butter and 

 half a pint or cream or milk, half a teaspoonful 

 salt and a dash of pepper. When it comes to 

 boiling it is ready to serve. Do not stir it, or you 

 will break the Asparagus. 



Ehubarb Vinegar. For five gallons take about 

 U> ordinary stalks of Rhubarb. Wash and pound 

 or crush it in the bottom of a strong tub, then 

 add five gallons of cold water, cover and stand 

 aside ;i4 hours. Strain off, and add eight pounds 

 of brown sugar, and a cupful of good yeast or 

 one compressed yeast cake dissolved in a cup of 

 lukc-warin water. Stir till the sugar is dissolved, 

 then stand in a warm place over night. In the 

 morning put in a ten gallon cask, place where 

 the temperature will not fall below tJO degrees. 

 In a mouth strain off the grounds, return to the 

 cask again and let stand until it becomes vinegar. 



perhaps two or three weeks.— From How to Cook 

 Vegetables. 



Way of Utilizing Cold Potatoes. Slice them 

 half an inch thick and brown on a wide gridiron; 

 season with salt, butter, and pepper. Or cut 

 them in small pieces and put in a spider with 

 milk enough, almost, but not entirels', to cover 

 them. When milk is hot, stir and mash with 

 a large spoon until there are no lumps. Add 

 salt and a small bit of butter; stir often until it 

 is as dry as you wish to have it. Or peel baked 

 Potatoes while yet warm; they may be used in 

 meat hashes or to heat in milk or to chop them 

 fine, sprinkle with salt and fry in pork fat. 

 Press the mass down in the spider and let it re- 

 main until heated through and the under surface 

 browned; stir occassionally with a fork until 

 sufficiently heated and browned, .\lways save 

 the fat of baked or fried fat for warming Pota- 

 toes.— New England Farmer. 



HOUSE PLANTS. 



Abutilons may be put outside In good soil, a top 

 dressing of good manure to be given later. Prune as 

 needed. 



Azaleas may be repotted and moved out. 



Balsams and many other annuals answer first rate 

 as pot plants for summer use. Soil should be light and 

 rlch- 



Bcgonias are always among the most thankful of 

 pot plants, both in summer and winter. Give them 

 rich soil, an abundance of water and plenty of light, 

 but no direct sun rays. A sunny window lightly 

 shaded is best. 



Cactuses to be watered sparingly while dormant, 

 but freely when in bloom. After tlowerlng they may 

 be planted out in the border, which Is the easiest way 

 of managing the plants during the summer. 



Cinerarias, also Calceolarias and similar plants for 

 winter flowering, .should be sown this month for 

 earliest bloom. When seedlings are large enough, pot 

 them off and plunge into a frame. Give plenty of 

 water, and shade with a latli screen or by other means. 



Chrysanthemum cuttings may now be taken from 

 old plants and struck. When rooted, pot off singly In 

 small pots filled with sandy loam. Shift when needed 

 and water freely. 



Clerodendron, to give flue flowers should not be 

 crowded for pot room Repot as Reeded, using rich 

 light soil. A shady situation and free airing suits them. 



Cobcea to be given support as needed. 



Fuchsias need a little rest after blooming, and water 

 should not be given too free'y. The thrifty growers 

 may need supports. 



G-eneral Management- Boxes are of t*n much more 

 convenient than pots for young plants. Such boxes 

 should be provided with handles, and If large, with 

 castors. Shift plants at least every third year. A top 

 dressing of good manure should be given the other two 

 years. Now, just as growth begins, is a good time to 

 shift the larger plants. Fine plants show off to good 

 advantage in tubs, such as empty butter tubs and the 

 like. These tubs, if nicely painted, can be made quite 

 attractive. Plenty of air and more water Is now 

 needed for most plants. Guard against Insects. Do 

 not let the pot plants root In the soil upon which they 

 are standing- 

 Hibiscus may be put in the garden for the summer. 



India Rubber Tree. The best summer treatment 

 for Flcus elastlca Is to leave In the window. Water 

 occasionally with manure water, and sponge the leaves 

 frequently to keep off red spider. 



Oxalis. To secure winter bloom, gradually dry off 

 plants done blooming, to be divided and started up 

 again in September. 



Oleanders will do well out doors, if set in a warm 

 place and rich loam. Water freely. 



Primulas. Sow seed now to secure early winter 

 bloomers. 



Palms. When plants are ready for bringing out 

 doors, -shift them as needed. 



Veranda Boxes- Care should be exercised In water- 

 lug that all the soil becomes moistened through. 

 There are so many mouths to feed in a small space 

 that it takes a good deal of water. Liquid manure 

 will be acceptable from time to time. 



LAWN AND FLOWER GARDEN. 



Annuals. Most i:»f these can now be sown In open 

 border- Drills should be sliallow.'the seed covered but 

 lightly and the soil tlrmed tlioronghly. Asters, Zinnias, f 

 etc.. may be started 1 hot hedsoi window boxes, to 

 he set out in settled weather. Sow abundantly the 



