42 



POPULAR GARDENING. 



November, 



placed in the coldest part of the cellar aud light- 

 ed. In the absence of a stove a few lamps kept 

 burning during- cold nights are often sufficient 

 to keep frost out of a small cellar, but half a doz- 

 en ordinary lamps do not give as much heat as 

 an ordinary oil stove.— American Agriculturist. 



A White Huckleberry. Plants of a so-called 

 White Huckleberr> (a variety of Gaylui<sacia 

 rcsinasa) sent to the Arnold Arboretum last year 

 by Mr. B. W. Westbrook, New Jersey, bore a 

 small quantity of fruit this season. When ripe 

 the color is a yellowish-white on the under side, 

 deepening to a pale crimson on the side exposed 

 to the sun. As is the case with white' or light- 

 colored varieties of many other fruits, the ber- 

 ries are much sweeter than the typical black fruit 

 which it resembles in size and other respects.— 

 (larden and Forest. 



Managing Cabbage Enemies. A mixture of 

 salt and ashes thrown about the roots of growing 

 Cabbages before they were attacked by the in- 

 sect which causes "clubroot" prevented such 

 disast-er when begun. This season, as last, I 

 planted a bed of Radishes alongside the Cabbage 

 "patch" and allowed it to seed. This attracted 

 the Cabbage-butterfly away from the Cabbages, 

 and very few worms bother. When found, a hoe- 

 ful of earth thrown into a Cabbagehead routs 

 them out.— Galen Wilson in N. Y. Tribune. 



Hydrangea as Cut Flowers. The large white 

 tiower-cliistei-s of Hydrangea paniculata gi*aiidi- 

 tlora are now very freely cut and sold for decora- 

 tive purposes. Not only do they remain without 

 wilting for a week or ten days in a warm room, 

 but they will dry on the stems and retain their 

 cream-white color all winter. Half a dozen of 

 these panicles on long stems in a large vase, with 

 spikes of Gladiolus of some positive color, make 

 a very effective group.— Garden and Forest. 



Siloed YegetableB. Potatoes being so cheap 

 last fall, a farmer in an adjoining county placed 

 a quantity at the bottom of his silo. They were 

 imbedded in and covered with chaff, and the silo 

 filled with cornfodder as usual, Kecently the 

 bottom was reached and the tubers found to be 

 sound and solid as the day they were put in. This 

 may solve the problem of having plump, crisp 

 old Potatoes, until new ones are ready for the 

 table.- N. Y. Tribune. 



High-grade Fertilizers the Best. As a rule, the 

 fertilizer which contains the greatest amount 

 of nitrogen, phosphoric acid and potash is the 

 cheapest; for the cost of manufacture, freight- 

 age and rate of commission are the same for 

 high-grade as for low-grade fertilizers, and the 

 labor on the part of the farmeris increased as the 

 grade of the goods decreases.- Bulletin N. J. Ex- 

 periment Station. 



Do you Keep Bees 1 No. Why not V Can't be 

 bothered. How's your seed crop? Middling 

 only. Now take an old fellow's ad\ice. If you 

 want a good seed crop or a good fruit crop, keep 

 bees. I know it, they destroy the Heliotropes in 

 the blight days of early spring, still the advan- 

 tages we derive from them exceed the interests 

 we sacrifice.— Mr. Falconer in Am. Florist. 



Oladiolns-flowered Cannas. You ought to 

 grow a lot of them. They are dwarf, very showy 

 and free-flowering, and not only fitted tor plant- 

 ing out doors in summer, but they make hand- 

 some indoor blooming plants in early spring. 

 Don't store them dry over winter as you would 

 a common Canna Indica, but keep them growing 

 a little as you do C. Ehemannii.— Florist. 



Storing Onions. A few Red Wethersfield On- 

 ions had been accidentally left in a deep box 

 standing on the cellar bottom. They were cov- 

 ered with two feet of buckwheat chaff, several 

 old rugs and smaller boxes piled on top. On July 

 1st would have been difficult to tell them from 

 new ones.— N. Y. Tribune. 



Draw Manure Now, Why put manure on your 

 fields in the spring? Is that the way the Lord 

 manures His farm? Is that the way He has 

 reared these great Oaks and Chestnuts and Pines V 

 No; He raises a plant to feed an animal to make 

 fertility, and He alwaj's spreads manure in the 

 fall.— Prof. I. P. Koberts. 



The Russian Mulberry has certainly furnished 

 the cold north with another useful lawn tree. 

 For fruit it is not of much account, but it makes 

 a variety where variety is circumscribed by cli- 

 mate.— American Garden. 



Improving Our Homes. Awkward, flowerless, 

 treeless homes are abominations. The nurserymen 

 who help to cultivate rural tastes are patriots and pub- 

 lic benefactors.— Jolm J. Thomas. 



Potash Salts for Potatoes It is noted in several 

 Instances this year that where Potatoes were fertilized 



with potash salts the blight has been less prevalent.— 

 Garden and Forest. 



Wood Ashes tor the Orchard. Ten to twenty bush- 

 els of t^ood ashes per acre annually is the best and 

 cheapest fertilizer on any soil. -Orange Judd Farmer. 



Bouvardias in Winter. They are lovers of consid- 

 erable heat, and In the sitting room should be given a 

 place at the middle of the window.— Ex. 



Plant Tulips in Fall. We are informed by seeds- 

 men that they frequently get orders for Tulip bulbs in 

 the spring when none are tor sale —Ex. 



Black Knot. Plum raising will be a failure till all 

 are willing to co operate to cut it out, burn it and start 

 anew.— Country Gentleman. 



Protect the Birds. Rather than kill birds to save 

 fruit, 1 would raise more fruit to attrsict the birds.— 

 Dr. Kirtland. 



More Trees Needed. A languishing nursery busi- 

 ness would be a national calamity-— W. C. Barry. 



Secret of Success in Potato GrowinB. It is the old 

 storj'. •' clover and tillage."— T. B. Terry. 



Vegetable Products on Table. 



Quince and Sweet Apple Preserves. These are 

 excellent. Use one-third Quince to two-thirds 

 Apple. Steam the fruit to preserve its form, 

 using the water in steamer for making the syrup 

 for the preserves. 



Eacalloped Vegetable Oysters. Mash freshly- 

 boiled Vegetable Oysters, moistening them with 

 cream, and seasoning with salt. Cover with dry 

 bread-crumbs, and bake seven minutes in a quick 

 oven.— Ex. 



Keeping fresh Cranberries. Look them over 

 carefully, rejecting all but sound berries. Put 

 into a jar and cover with pure cold water. Keep 

 in a cool place and they can be had fresh, until 

 as late as anybody wants to eat Cranberries. 

 Even if the water freezes the fruit is uninjured. 



Parsnip Stew. Three slices of salt pork boiled 

 1}^ hours ; scrape five large Parsnips, cut in quar- 

 ters lengthwise, add to the pork, and let boil one- 

 half hour, then add a few Potatoes, and let all 

 boil together until the Potatoes are soft. The 

 fluid in the kettle should be about a cupful when 

 ready to take oflf. 



Quince Preserve. The flavor of Quinces is 

 brought out by long cooking. The Orange 

 Quince is best to use. Pare, quarter, and core 

 and boil in clear water until tender. Skim out 

 the fruit and put a pound of sugar to each half a 

 pound of the fruit. Add the Quinces a few at a 

 time, and boil till clear; put, them in a jar and 

 pour the sj'rup over them. 



Barberries and Apples. One peck of Barber- 

 ries, one gallon of molasses, five pounds of brown 

 sugar. Boil the molasses alone, then put in the 

 sugar and skim it ; then add the Barberries freed 

 from stems, and boil until clear. Skim out and 

 put in a peck and a half of Sweet Apples pared 

 and quartered, and boil until soft. Pour the 

 syrup over the Apples and berries in a stone jar. 



Sweet Potato Biscuit. Half a pound of cooked 

 Potatoes peeled and mashed and rubbed through 

 a sieve to get out all the fibres, a light quart of 

 flour, a large .spoonful of lard, a teaspoonful of 

 salt, and fresh milk enough to mix up a rather 

 soft dough. Mix thoroughly, mould, roll, stick 

 and bake in a quick oven, and eat hot with plen- 

 ty of fresh butter, and of coui-se good coffee.— 

 Good Housekeeping. 



Spiced Apple. To six pounds of peeled and 

 cored sweet Apples add two pounds of sugar, 

 one quart of good cider vinegar and a table- 

 spoonful each of ground Cloves and Cinamon tied 

 loosely in a bag. Make a syrup of the sugar, 

 ^■inegar and spices, cook in it the Apples until 

 they are done but not broken, then dip them 

 out into bottles, cover .closely, fill up the bottles 

 with the syrup when boiled until thick, 



Stu£Eed Egg Plant. Take a small or medium- 

 sized egg-plant and put it on the stove in a sauce- 

 pan of boihng water; let it cook for half an 

 hour, take out, cut it in half and scoop out the 

 inside, taking care not to break the skin. The 

 portion removed must be well seasoned and 

 beaten smooth with a fork. Mix with it a lump 

 of butter, the size of an egg. Fill the skins with 

 the mixture, sprinkle the top with bread crumbs 

 and bits of butter here and there ; brown in oven 

 for about ten minutes.— Western Rural. 



Apples with Jelly. Pare and core one dozen 

 Apples; put in enough water to cover and let 

 stew until they look as if they would break ; take 

 out of the water and into the latter put one and 

 one-half poimds of sugar : let this come to a boil; 

 put in the Apples and let them stew until done 

 through and clear; remove Apples again and 

 into the syrup slice one large IfCmon; add one 



ounce of gelatine dissolved in a pint of cold 

 water ; let all mix well and come to a boll ; then 

 pour upon the Apples. Serve cold with cream.— 

 Western Rural. 



Boiling Vegetables. Onions, medium size re- 

 quire one hour ; Green com, twenty to twenty- 

 five minutes; Peas and Asparagus, twenty-five 

 to thirty minutes : Potatoes, half an hour, un- 

 less small, when rather less; Cabbage and Cauli- 

 flower, twenty-five minutes to half an hour- 

 Carrots and Turnips, forty-five minutes when 

 young, one hour in winter; Beets, one hour in 

 summer, one hour and a half or even two hours, 

 if large, in winter; String Beans, if slit or sliced 

 slantwise and thin, twenty-five minutes, if only 

 nipped across, forty minutes. 



Apple Jelly. Select high-flavored, acid, white- 

 fleshed varieties, like the Orange Pippin or Bell- 

 flower, boiling the skins and seeds, tied in cheese- 

 cloth, with the juice, which heightens the flavor. 

 For the finest jelly, press two quarts of cider and 

 put it to simmer; pare five pounds of Apples, 

 slice and boil in the cider over a brisk fire till the 

 fruit is melted down ; strain and boil again with 

 ten ounces of sugar to the pound of juice. This 

 may be flavored with Lemon or Orange peel, 

 with Rose petals— flve ounces being required for 

 the abo^'e amount of Apples — or with Quince. — 

 Germantown Telegraph. 



HOUSE PLANTS. 



Ardesia shows to best advantage In a temperature 

 of 45" to 50'^. Guard a^^ralnst frost. 



Agapanthas umbellatns, stored in a cool, light cel- 

 lar should be kept only just luoist enough to prevent 

 the leaves from shrivelling. 



Begonias. The tuberous-rooted varieties should 

 now be at rest. Pots to be kept In a dry situation, 

 with au average temperature of 50*. The Rex varieties 

 also to be given less moisture and allowed to rest. 



Cactus. Keep in a light, cool place, and cease wat- 

 ering. 



Callas. Coax into stronggrowih by liberal watering 

 and occasional applications of liquid manure. 



Cestrnms after being trimmed Into shape may go 

 into a cool light cellar, and should be kept dry at the 

 root. 



Chinese Primrose. See under Plants Under Glass. 



Cyperus alternifolia needs occasional doses of liquid 

 manure, and a liberal supply of water. 



Freesia refracta. Start now for early bloom. In- 

 crease the water supply at the root with advancing 

 growth. 



Fuchsias- The winter bloomers should have occa- 

 sional doses of liquid manure. The summer bloomers 

 are at rest In a cool, light cellar, and kept rather dry. 



Geraniunis. Winter blooming Zonales when grow- 

 ing vigorously may be helped along by oecaslona 

 doses of liquid manure. Cuttings when i-ooted to be 

 potted at once, and placed in a light situation. 



Hydrangeas may be stored and treated like Oes- 

 trums. 



Insects. Guard against red spider and others. 



Ivy. Look out for scale. Sponge off the leaves. 



Jasminum Grandiflorum. Give an occasional stim- 

 ulant of manure water. 



Jerusalem Cherries now at rest should be kept in a 

 cool, light cellar, and rather dry at the roots. 



Lemon Verbenas. See Jerusalem Cherries. 



Myrtns communis should have a light stuiny situa- 

 tion without too much water. 



Orange Trees, Lemons, etc. Leaves and stems 

 should be sp<mgeil ofl" occasionally. Water less freely. 



Oxalis- Gradually Increase the water supply, and 

 give sunny exposure if bloom Is desired. 



Pomegranates may be treated like Hydrangea. 



Sponging off the leaves of all plants occasionally 

 helps to keep them bright and healthy. 



Watering, whenever done, should be thorough. 



LAWN AND FLOWER GARDEN. 



Box edging may be taken up, divided and replanted 

 as long as the ground remains unfrozen. Firm the 

 ground well about the roots. 



Bulbs for sprlTig flowerlug ought to have been set 

 earlier, but It Is not yet too late to set them If not done 

 before. Mulch those set late. 



Flower beds may now be given a good dressing of 

 well-rotted compost, to be dug in deeply. 



