THE CANADIAN HORTICULTURIST 



251 



water and a low temperature are re- 

 sponsible for failure often times with 

 agaves and cacti. 



CUVIA AND THE AFRICAN LILY 



These plants should be wintered in 

 the pots they are growing in, either in 

 a light cellar or cool room in a tem- 

 perature of 45 to 50 degrees. The 

 roots must never become really dry; 

 in fact, the foliage should be kept 

 green and growing slightly, if possible, 

 so that a dark cold cellar is not as suit- 

 able for them as a cool light cellar or 

 cool room in winter. These are two 

 of the most showy lawn plants we 

 have for partially shaded positions in 

 summer. Their lily-like flowers are 

 very showy and attractive, and are too 

 seldom seen on lawns. 



GLADIOLI 



The corms or bulbs of these should be 

 dried off partially before being put in 

 the cellar or stored for the winter. A 

 fairly dry cellar and a temperature of 

 45 degrees will suit them. If the at- 

 mosphere of the cellar or room where 

 they are stored is very dry, pack the 

 corms in dry sand. In a damp cellar, 

 tie them up in bunches to the joists, 

 or place in paper bags. 



POTTING BULBS 



If you did not pot any hyacinths or 

 narcissi in September, there is still 

 plenty of time, but the earlier planted 

 bulbs usually give the best results. A 

 good place to bury the pots is in the 

 garden where they can be protected 

 with leaves if severe frosts set in, or 

 they can be put in the cellar or cold 

 frame and covered as directed in the 



last issue of The Horticulturist. When 



freesia bulbs are potted place them 



in the window at once. These do not 



require a cool damp place to start in. 



Water freesia bulbs sparingly until 



growth has well 



commenced. 



Freesias are one 



of the best and 



sweetest flower- 



ing bulbs we 



have for winter 



use. 



BULBS IN WATER 

 BOWLS 



Chinese sacred 

 lilies, the paper 

 white narcissus 

 and some vari- 

 eties of the 

 polyanthus nar- 

 cissus may be 

 grown in stones 

 and water. 

 Start them in 

 October or No- 

 vember. Select 

 strong bulbs for 

 best results. A 

 few weeks before 

 the plants come 



into bloom, add some ammonia to the 

 water. 



Hyacinths in glasses are a pleasing 

 addition to the winter window garden. 

 Place the bulbs in a hyacinth glass 

 containing a little rain water and some 

 charcoal. Do not allow the water to 

 rise much above the base of the bulbs 

 but always keep them in contact. 

 Keep the bulbs in a dark, cool place 

 until well rooted; then bring into the 



light. Change the water every three 

 days, and never let it freeze. 



FALL CARE OF LAWNS 



Top-dress the lawn as recommended 

 in another column of this issue. Use 



Plant Bulbs for Hyacinths Like These Next Spring 



Stable manure if you must, but an 

 earth mulch is better. Bone meal is 

 a good fertilizer; it is cheap and lasting. 

 Most lawns are improved by an occa- 

 sional dressing of lime. It will sweeten 

 the soil, and rid the lawn of many 

 plants, such as moss, that thrive in 

 sour soil. Apply air-slaked lime, after 

 the ground has frozen, at the rate of 

 40 bushels to the acre, that is, three 

 quarts to each 100 square feet of turf. 



Preparing Grapes for Winter Use 



GRAPES constitute a perfect nutri- 

 ment according to the analysis of 

 a French chemist. Their nutritive 

 qualities are analogous to those of milk. 

 Whether eaten in a fresh state or pre- 

 served, they are not only nutritious, but 

 also esteemed as most delicious and 

 palatable fruit. As a winter delicacy, 

 preserved grapes are a boon to the 

 house-keeper. 



UNFERMENTED WINE 



Take 20 pounds of Concord grapes and 

 pick carefully from the stems. Crush 

 the grapes and put with two or three 

 quarts of water in a porcelain kettle on 

 the stove. When at boiling heat, sep- 

 arate the juice from the pulp and skins; 

 then strain through a sieve or colander, 

 using a little more water. Add six 

 pounds of granulated sugar to the grapes 

 and, when it is dissolved, strain very 

 carefully through a thick cloth. Enough 

 water may be added to make three gal- 



lons. Then heat and pour immediately 

 into jars and seal up tightly. 



GRAPE WINE 



To make fermented grape wine, use 

 20 pounds of grapes, si.K quarts of boil- 

 ing water and 10 pounds of sugar. 



Fresh Fruits fot the Table 



Mash the grapes in a stone jar, pour on 

 the boiling water and let it stand three 

 days, covering the jar to keep out dust. 

 Strain the fruit and juice through a 

 cheese-cloth bag, return the juice to the 

 jar, add the sugar and let it remain until 

 fermentation has ceased. Take off the 

 scum, strain the juice and then bottle 

 lightly, pouring melted seaHng wax on 

 the corks. Lay the bottles on their 

 sides in a cool place. 



SPICED GRAPES 



The formula for spiced grapes is five 

 pounds of grapes, four pounds of sugar, 

 one pint of vinegar, one tablespoonful, 

 each, of cloves, allspice, and cinnamon, 

 and one-half tablespoonful of mace. Pulp 

 the grapes; place the pulp on the fire 

 and heat slowly, cooking about five 

 minutes. Turn the fruit into a coarse 

 sieve and press the pulp through, thus 

 sejiarating it from the seeds. Place the 

 skins with this pulp, and weigh the 



