i8o 



POPULAR GARDENING. 



June, 



more susceptible to frost than almost any other 

 plant of its class. It is one of the most esteemed 

 flowers in cultivation because ot its delicious 

 odor.— Ohio Farmer. 



Valne of Muck. Every owner of a swamp 

 should realize the fact that a tou of the air-dried 

 muck may lie worth from tlin-c to Ave dollars 

 for its fertilizing value, as estimated for its 

 nitrogen alone and as compared with the same 

 element in artificial fertilizers. Those who have 

 used it as a litter in stables have found each ton 

 ot it to double the value of the manure. Thus 

 it becomes to the owner worth precisely as much 

 as the manure.— Southern Floral Magazine. 



The now Gypiy Moth Commission proposes to 

 keep 500 men busy for a weelJ durinsr June in an 

 effort to exterminate the pest. It is uncertain, 

 as yet, how large a ground will need to be cov- 

 ered, but the commission is determined to have 

 every tree in the district watched for a week, 

 while the moth is in the caterpillar stages This 

 is marked as the most scientific way to proceed. 

 —Mass. Ploughman. 



Gathering: Aaparagns. While cutting and 

 marketing continues, every shoot, no matter 

 how small, should be cut off. For the good of 

 the succeeding crop, cutting should not be con- 

 tinued very late in the season. Time must be 

 given to secure a vigorous growth of top before 

 the growing season ceases for on this depends 

 largely the carliness and \igor of the succeeding 

 crop.— Farm Journal. 



Fig Culture at South. Hopes are entertained 

 by some that Fig cultui-e may take a prominent 

 place among the fruits of the south. The North 

 Carolina station is constantly experimenting on 

 the sub,iect, and a wide-spread interest is evinced 

 in the work. Forty varieties are now being pro- 

 pagated there, and applications for small trees 

 are coming in from all over —Home and Farm. 



Health in Pineanples. It is stated that there 

 is an element in the common Pineapple similar 

 to peijsin, and of such remarkable strength that 

 the juice of a single Pineapple will digest ten 

 pounds of beef. Tt is further stated that the 

 .iuice ofthe fruit is a very active solvent of the 

 membrane found in diptheria.— Pac. F. Press. 



Try the Savoys. Growing Cabbage for market 

 is one thing, for the home supply another. For 

 home, grow some at least of the Savoy Cabbages. 

 They are infinitely superior to the coarser mem- 

 bers of the family. Fine and crinkly in appear- 

 ance; and when well grown as delicate as the 

 Cauliflower.— Elmira Husbandman. 



Do Apples Payl No, as the masses treat their 

 orchards: yes, abundantly, when given anything 

 like the intelligent care that makes any other 

 farm crops pav. One of the greatest mistakes 

 is holding on'to the starved old orchards too long, 

 instead of planting new.— J. N. Stearns, Mich., 

 in American Garden. 



Fine, 'rich compost, or rich earth, is the best 

 fertilizer for flowers. Koses should be cultivated 

 by raking the surface of the ground around 

 them. It injures some varieties to stir the ground 

 deep. Superiihosphate is an excellent fertilizer 

 for shrubs and other hearty bloomers —Am- 

 erican Cultivator. 



Pink-colored Spiraeas. Probably three of the 

 best which flower in June and July arc the Bil- 

 lardi, with columnar heads of flowers; Ri'geliana, 

 with pyramidal ones, and Callosa with flat heads. 

 Beep ground suits these shrubs the best; then 

 they flower to perfection.— Joseph Meehan, in 

 Philadelphia Press. 



Apropos the Novelty Trade. There i» scarcely a 

 veBet.il)U' ^;r<nvn, of which wv do not have to-day many 

 vastly Improved varieties. On the whole, we rate the 

 reputable seedsmen as among our benefactors.— Elmira 

 Husbandman. 



Trumpet Vines as Standards. Drive in a four-foot 

 stake, tie the vine to it, and let the stake lie until It 

 rots awav. By shat time the vine will hold It.'^elf. and 

 It will llower perfectly every .luly.-l'hlla. Press. 



Potatoes for Seed. Save only the larnest and shap 

 llest from the most productive hills for future propa- 

 Katloo. and start a variety from a alUKle tuber, says 

 E. S. Carmau In the New Potato Culture, 



Much Yet to Learn . Wheu a farmer thinks he has 

 learned all about farmlUK, and will neither read nor 

 listen to one who reails, he does not help In this age of 

 proKress.— Southern Farmer. 



Hydrancea paniculata as Standard. Cut away all 

 but one shoot, which tie to a stake. In a season or 

 two the stem will support itself. 



Decaying sod Is probably the richest and most effect- 

 ual fertilizer for Cabbages that can beobtalned.— A. B. 

 Barrett. 



In watering flowering plants be careful water does 

 not get Into the crowns.— American Cultlvati>r. 



Vegetable Products on the Table. 



Pickled Parsley. Select perfect curly heads 

 ot Parsley, wash thoroughly in salt water, drain 

 and shake till dry. Put into jars of cold vinegar 

 and to each quart allow two tablespoonfuls of 

 chopped Horse Radish. Cover and stand away 

 for use, especially in winter when fresh Parsley 

 can not be had. 



Asparagus Salad. Take one pint of Asparagus 

 tips and boil in salted water for fifteen 

 minutes, drain, throw into cold water and let 

 stand until ready to use. Then dry carefully 

 with a soft napkin, put them into the salad dish, 

 pour over French dressing; let stand about ten 

 minutes and serve. 



Mashed Kohl Babi. Wash, pare and cut into 

 slices twelve good-sized Kohl Kabi. Throw them 

 into a kettle of boiling water and boil until ten- 

 der, about thirty minutes. When done, drain in 

 a colander, pressing lightly to squeeze out all 

 the water. Mash fine, add a tablespoonful of 

 butter, a teaspoonful of salt, and a seasoning of 

 pepper. Serve hot. 



Stewed Rhubarb. Wash the Rhubarb and 

 cut it into pieces about one inch long. Do 

 not peel. To every pound allow one pound of 

 sugar. Put the Rhubarb into a porcelain-lined 

 kettle, cover it with the sugar and stand it on 

 the back part of the fire until the sugar melts; 

 then brmg it to a boiling point without stirring. 

 Then turn it carefully out to cool and it is ready 

 for use.— Cal. Fruit Grower. 



Cherry Puddiue. Beat three eggs entire, then 

 stir in two cups of milk and a little less than a 

 quart of flour (enough to make a smooth batter); 

 a tablespoonful of melted butter or drippings, 

 and lastly press through a sieve a trifle of salt 

 and two heaping teaspoonful of baking powder. 

 Beat thoroughly, and then mix in a pint of stoned 

 Cherries drained of their juice, and dredged with 

 flower. Turn at once into a buttered pudding- 

 mold or kettle, and cook in a kettle of boiling 

 water for three hours. It must not stop boiling 

 during that time. Serve with sauce.- From 

 Fruits and How to Use them. 



French Salad Dressing. This requires one 

 tablespoonful of vinegar, one-half teaspoonful of 

 salt, a dash of Cayenne, three tablespoonfuls of 

 Olive oil; one-quarter teaspoonful of Black 

 Pepper. Put the salt and pepper In a bowl and 

 add gradually the oil. Mix in slowly the vinegar, 

 stirring rapidly all the while. As soon as you 

 have a perfect emulsion (when the dressing is 

 well blended) it is ready for immediate use. 

 Properly made, it will have a thick white ap- 

 pearance when poured over the Lettuce. Tar- 

 ragon vinegar may be used in place of plain 

 vinegar. Onion juice, or a little Garlic, may also 

 be added.— How to Cook Vegetables. 



Cauliflower with Cream Sauce. Pick off the 

 outer leaves.cutott the stem close to the bottom 

 of the flowerets; wash the head well in cold 

 water, then soak, top downward in a pan of 

 clear cold water one hour. Place the head in a 

 vegetable basket or tie in a piece of cheese cloth, 

 stand in a kettle of boiling salt water, stem down- 

 ward; cover the kettle and boil gently thirty 

 minutes, or until the Cauliflower is tender. When 

 done, lift carefully from the water. If in a cloth, 

 remove it, and stand the Cauliflower in a round 

 shallow dish, stems downward. If two heads are 

 cooked, place them in a plate, stems to the cen- 

 ter Pour over cream sauce and serve.— How to 

 Cook Vegetables. 



How to Eat Strawberries. It is a mistake to eat 

 it with cake or ice cream. Thus its true flavor 

 is dulled if not lost. .\ roll or biscuit with fresh 

 unsalted butter affords the best back-ground for 

 the indescribable and unapproachable flavor of 

 a fruit, which appeals so temptingly to three 

 senses, those of sight, smell and taste. Perfect 

 Strawberries are best served entire and uncooked. 

 When cream is plentiful, it makes a good change 

 to crush the berries, press them through a sieve, 

 and beat them into thick sweet cream. They 

 may be spread upon short cake and between its 

 layers. Garnish with a ring of ripe large berries 

 about the edge, and a little pyramid in the cen- 

 ter—Extract from Fruits and How to Use them. 



Strawberry Dumplines and Sauce. Put one 



pint of sifted Hour into a bowl, rub into it two 

 ounces of butter, add a teaspoonful ot salt, a 

 heaping teaspoonful of baking powder, and suf- 

 ficient milk to moisten, about one gill. Mix 

 quickly, take out on a board, and roll out into a 

 sheet a quarter of an inch in thickness; cut into 

 cakes with a round biscuit cutter, put about 

 three Strawberries in each cake, fold them over 



neatly, and steam about twenty minutes. While 

 they are steaming, make the Strawberry sauce. 

 Beat two ounces of butter to a cream, adding 

 gradually four ounces or a half cup ot powdered 

 sugar, then add twelve Strawberries, one at a 

 time, mashing and beating until the whole is 

 perfectly light. If it has a seperated or curdled 

 appearance, add a little more sugar and stand in 

 a cold place until wanted.- Table Talk. 



HOUSE PLANTS. 



Azaleas may be sununered in a well-shaded spot out 

 doors. 



Balsams may be grown as pot plants in light, rich 

 soil for decorative purposes. 



Oactns when done bloomlngtogoout Into the border 

 during the summer. This is indeed the most conven- 

 ient way of treating them. 



Calceolarias and Cinerarias. For earliest winter 

 bloom sow seed this month. The young seedlings 

 should be potted off. plunged In frame, giving consid- 

 erable water, and shading with lath screen or other- 

 wise. The seed Is very tine, and great care must be 

 exercised to keep the seed near the surface, yet always 

 provided with moisture. 



Callas may be bedded out during the summer In 

 good soil. This ot course will check their growth, and 

 cause most of the leaves to drop. The plants to be 

 taken up again In early September and potted, and 

 otherwise got ready for winter bloom. 



Chrysanthemnms. Encourage growth by giving 

 plenty of water and food, and a fair amount of sun- 

 shine . The final pinching back to be given during this 

 month. 



Oobeeas, Fuchsias and other rapid growers will be 

 grateful for some support. 



Hibiscus. Cuttings to be struck for next season's 

 stock. Old plants to go out Into the border. 



Oxalis now out of bloom, and intended for next 

 winter's flowering, to be gradually dried off. 



Oranses and Lemons may be summered in a shaded 

 spot out doors. 



Pomegranates, now coming Into bloom, to be stim- 

 ulated by applications of weak manure water. 



Primulas. Seed may yet be sown for winter flower- 

 ing. Pot off the seedlings, plunge them Into frames, 

 giving shade and water. Repot when needed. 



Plunging the pots of most of the house plants during 

 summer up to their vines In soil, sand or coal ashes, 

 will save much labor in watering. The roots should 

 not be allowed to grow through the drainage hole, nor 

 worms to enter. " 



Vases, hanging-baskets, etc., often grow decidedly 

 shabby on account of superficial watering. The best 

 way of managing these Is to plunge bodily into a tub 

 of water, and let them get thoroughly soaked through. 

 Repeat as needed. 



LAWN AND FLOWER GARDEN. 



Annuals. Most of the hardy annuals can be sown 

 for succession all through this month. Transplant and 

 thin the earlier sown ones. 



Antirrhinnms, Pick ofl' seed pods before seed Is 

 formed. 



Bulbs. After the flowering season, most of the 

 bulbous plants are anything but attractive. They may 

 be lifted as soon as leaves begin to wither, laying them 

 In clumps in a shady place, with some soil over their 

 lower parts to Insure perfect ripening. Store in a dry 

 place until another planting season. 



Dahlias, etc. Look to proper support, else storms 

 may break down many. 



Gladiolus to be planted every two weeks tor succes- 

 sion. 



General Management. When Verbenas, Petunias 

 and similar border plants begin to make rapid growth, 

 pegging down the shoots by means of wire pins, bent 

 twigs, etc.. should begin. The planting of tender stuff, 

 such as Coleus, Achyranthes, Hlclnus, Heliotrope, Be- 

 gonias, Caladlums, Fuchsias, etc., to be pushed to 

 speedy completion. Perennial shrubs which bloom on 

 wood nmde the previous year, like the early Spiraeas, 

 Forsythlas, Honeysuckles, Viburnums, Syrlngas, Phlla- 

 delphus and Deutzias, should receive their chief prun- 

 ing soon after the flowers have fallen. This wlU 

 encourage a growth of young wood with flower buds 

 for the following year. When these shrubs are cut 

 back In early spring beft>rc flowering, the flower buds 

 are ?acrinced. Shrubs like Hvdrangea paniculata, 

 Desnuidlum pendullflonmi. Hibiscus Syrlacus and 

 others, which flower on the new growth, bloom more 

 abimdantly when cut back seveiely in early spring, 

 but even In this case the surplus wood should be 

 thinned out during the summer. 



