i6o 



POPULAR GARDENING. 



April, 



unresisted over the country. Every forest patch 

 is a windbreak, and the more of these the less 

 will the inhabitants be annoyed by cold and 

 high winds.— Massachusetts Ploughman. 



Brighton Orape. I know a large and thrifty 

 vineyard near me, which the owner is going to 

 graft, because in the three years the vines have 

 fruited, the field has become very poor—bunches 

 loose and scraggly. I hear of other large vine- 

 yards of this Grape that have been dug out. It 

 seems to be deficient in pollen— many of the 

 blossoms barren, etc. On the other hand I know 

 of Brighton vines in this vicinity, scattered 

 through a vineyard of other varieties, that bear 

 well, bunches compactand large.— Corr. Country 

 Gentleman. 



Selling Truck at a Profit. If you sell to the 

 middle men they get the lion's share of the profits. 

 By retailing j'our products you have a certain 

 trade every day, and no matter how flooded the 

 market your customer will rely on your wagon 

 to supply them, and will not buy elsewhere. 

 Market gardening affords more pleasuie aud 

 profits than any other branch of farming.— A. H. 

 Clark in Del. Farm and Home. 



Bagging Tomatoes, our bagged Tomatoes 

 were so delicate in color, so very smooth and 

 perfect that members of the household did not, 

 upon first seeing them, know what they were. 

 Now we hear of perfect specimens of Pears and 

 •Plums raised in this way. It would not pay in a 

 money sense, to do such work, but it might well 

 serve to delight and instruct the little folks.— 

 Foreign E.xchange. 



FrincesB Loniae Apple, Its aristocratic name 

 accords well with the daintiness of its quality, as 

 well as with its general appearance, as also with 

 the political peculiarities of its native region; 

 but it will be very sure, if naturalized on this 

 side of the border, to lose the aristocratic prefix; 

 and despite its acknowledged delicacy and beauty 

 become i)lain Louise.— T. T. Lyon. 



Crop Feeding. All fruit growers should under- 

 stand that it is necessary to supply three elements 

 only— phosphoric acid, potash and nitrogen. Ten 

 pounds of bone meal and half a bushel of un- 

 leached wood ashes to the rod should be sufficient 

 on any soil, but it more be applied it will not be 

 lost, but will be retained for succeeding crops.— 

 Mr. Crawford in ( >hio Farmer. 



Improving the Soil, a crop of Peas plowed 

 under secures to the land the highest stimulant 

 for the least possible money that can be obtained 

 from any other known appliance. It soon con- 

 verts the land into a dark, rich and mellow soil, 

 such as is produced by leaf mold on the surface 

 in the course of half a century.— Texas J.T. H. 



Sandwich Island Mammoth Salsify. This is 

 not much ditferent from the ordinary sort in 

 flavor and ijuality; but the same seed, ground 

 and culture will produce twice or three times as 

 much in quantity. Planted side by side you will 

 get two or more bushels from the same length of 

 row that yields one of the old kind.— E. S. Gilbert. 

 Be-grafting the Pear, The most effectual cure 

 for the cracking of the Pear, so common, espec- 

 ially with the Virgallieu and Flemish Beauty 

 varieties, is to re-graft the trees with some other 

 sorts. The Bartlett, Seckel, Anjou, Lawrence, 

 and Kieffer have not this fault.— So says the 

 veteran, J. J. Thomas. 



Tobacco Stems, No more successful use can 

 be made of them than to mulch fruit trees; they 

 repel insects, absorb moisture, and as they rot 

 slowly they give up potash salts and other forms 

 of plant food essential to the health and f ruitf ul- 

 ness of all sour fruits.— B. F, Johnson. 



Seedling Peaches. If you live where " Peaches 

 won't grow," select your driest knoll and experi- 

 ment a little with various sorts, so long as a dozen 

 trees can be set and brought to bearing age for 

 less than the pedler's price for a bushel of Peaches. 

 E. S. Gilbert, Tribune. 



Landscape Oardening. It is not in doing things 

 that the landscape gardener's art is most fully 

 illustrated. Some of his greatest triumphs have 

 been achieved by knowing exactly what to leave 

 alone.— London Garden. 



Ohildren are Fond of Fruit. Let the child have all 

 the fruit it wants. Every mouthful of fruit that re- 

 plaoe.s a mouthful of meat means better health and 

 lunger life for the child.— Western Biu-al. 



Early Peas. If you want the lowest growing vines, 

 buy the " filinimum." If you want a Pea that will pay 

 you for the planting and cultivation, buy some other 

 variety.— Rural New Yorker. 



Early Apples. It Is dinicult to Improve on the trio 

 of Russian Apples for early use, Red Astrachan, Te- 

 tofsky and Yellow Transparent.— Joslah Hoopes. 



Cuthbert Baspberry. It has one objection only, 

 namely, that it Is a little late In ripening,— Orange Co. 

 Farmer. 



Results ol Fruit Growers' MeetinKS. The quality 

 of Michigan fruits Is said to be all the time Improving. 



Respect the Roots. Pant good roots; the tops will 

 take care of lhcmseIves.~Ex, 



Vegetable Products on the Table. 



Crystalized Orange. Cut the fruit into rather 

 thick slices, pick out the seeds, dip into the beat- 

 en white of egg and then in powdered sugar. 

 Dry in a very cool oven on paper-lined plates, 

 Nice to serve with Nuts and Kaisins.-Mrs. E. B. 

 in Rural New Yorker. 



Asparagus Omelet. Boil two pounds of tender, 

 fresh-cut Asparagus in a very little salt, or steam 

 till tender. Chop it very fine; mix it with the 

 yolks of five and whites of three well-beaten 

 eggs; add two tablespoonfuls of sweet cream; 

 fry, and serve quite hot.— Home and Farm. 



Staffed Cabbage. Take a large, fresh Cabbage 

 and cut out the heart; fill the place with stuffings 

 made of cooked chickens or veal, chopped very 

 fine and highly seasoned, rolled into balls with 

 yolk of egg; tie the Cabbage flrml.v together and 

 boil in a covered kettle for two hours.— Ex. 



Prune Pies. Take one pound Prunes and soak 

 them over night, so the stones will slip out easily; 

 stew in some water with as many raisins as you 

 wish: sweeten; use less water than for sauce: 

 when both are soft grate in the rind of two Lem- 

 ons and fill the pie, allowing two crusts.— Ex. 



Parsnips Served in Cream. Pare and boil the 

 Parsnii)s after cutting them in lengthwise slices, 

 dividing if they are too long. When they are 

 done, pour off the water, add white pepper, salt, 

 a very little butter, and a cupful of cream. Pour 

 this on and let come to a boil just before serving. 



Apple Tarts. Line round patties with paste; 

 in each one place the half of a tart, peeled Apple. 

 a tablespoonful of sweet cream, butter size of a 

 Hickory nut, tablespoonful of sugar and a pinch 

 of Nutmeg. Put core side of Apple down, and 

 sugar, etc., on top. Bake until the Apples are 

 soft.— Pacific Rural Press. 



Apple Marmelade. Scald Apples till they will 

 pulp from the core; then take an equal weight 

 of sugar in large lumps, just dip them in water, 

 and boiling it till it can be well skimmed and is a 

 thick syrup, put to it the pulp, and simmer it 

 over a quick fire one-fourth of an hour. Grate 

 on a very little Lemon peel before boiling — 

 Mirror and Farmer. 



Fragments Freshened. The Asparagus left 

 from dinners is delicious thus served: Cut in bits, 

 and beat with three, four or five eggs, according 

 to the remnant, and season with pepper and salt. 

 Put a spoonful of butter in a saucepan, and when 

 it has melted and run over the bottom of the 

 pan, turn in the eggs and stir constantly until 

 they are cooked; then pour upon toasted bread. 



Carrots, with Cream. Take a quantity of the 

 smallest new Carrots that can be obtained; boil 

 them in salted water; when done, drain oft the 

 water; melt one ounce of butter in a sauce pan; 

 add to it a desertspoonfui of flour, pepper, salt, 

 grated Nutmeg, a pinch of powdered sugar and a 

 small quantity of cream; put in the Carrots; sim- 

 mer gently a few minutes and serve.— Horticul- 

 tural Times. 



Baked Canned Tomatoes. Empty a can of 

 Tomatoes into a bowl. After an hour season 

 them with a teaspoonful of sugar, half as much 

 salt, a little pepper, and a tablespoonful of butter 

 cut into bits, each bit rolled in flour, and all dis- 

 tributed evenly throughout the Tomatoes. Cover 

 with very dry bread crumbs. Bake in a covered 

 pudding dish for about thirty minutes, then 

 brown on the upper grating of the oven.— 

 .■Vmerican Grocer. 



Cabbage Salad. Take two quarts of finely 

 chopped or shaved Cabbage, one tablespoonful 

 of fine salt, two tablespoonfuls of white sugar, 

 halt a teaspoonful of black pepper, and one heap- 

 ing teaspoonful of ground Mustard; rub the 

 yolk of three hard boiled eggs until very smooth, 

 add half a cup of butter slightly warmed; mix 

 all thoroughly with the Cabbage, and then add 

 one teacupful of hot vinegar. Put the salad in a 

 dish with the whites of three eggs sliced aud 

 placeil on the top.— () Farmer. 



Potato Cakes and Eggs. A good supper or 

 breakfast dish may be made by mashing up cold 

 Potutoes with a little butter, and adding one 

 raw egg to each one pound of Potatoes Mould 

 into cakes about two or two and a half inches 

 across, put these into a hot meat tray or baking 

 tin with a small quantity of hot dripping; brown 



the cakes on both sides, poach one egg for each 

 cake ,trim it, and lay it on when the cakes are 

 done. For those who like herbs, the cakes are 

 very nice when mixed with minced Shallot. Pars- 

 ley and Thyme. Garnish with Parsley . -Ger- 

 mantown Telegraph. 



Bow to Make Good Coffee. Get good Coffee 

 in tbebean, eitherroast<>dorraw. If the former, 

 keep it in a tight can. If the latter be careful 

 to roast it evenly, without burning. Grind only 

 what you wish to use for one meal. Make a bag 

 of unbleached mnsUn large enough to hold a 

 pint. Take a wire large enough to fit the top of 

 the Coffee pot, and fasten the bag to it. Put into 

 this bag (which must be scalded and dried) as 

 many tablespoonfuls of ground Coffee as there 

 are persons to drink it. Pour boiling water unto 

 it, until you have enough for the family. Let it 

 stand two or three moments, and then pour out 

 a cupful of the clear Coffee, and pour it again 

 into the bag. Repeat this three times. You can 

 then lift out the bag, if you choose, or leave it in 

 the Coffee pot while serving the Coffee, if pre- 

 ferred. No egg is needed, and the Coffee will be 

 perfectly clear as long as there is a drop. De- 

 licious Coffee can be made in this way, in five 

 minutes.— The Farmer. 



HOUSE PLANTS. 



Beeonias of the tuberous-rooted section to be potted 

 as needed, usingamlxtureof about two parts of fibrous 

 loam to one of leaf mold and good dash of sand. Drain 

 weU and pot moderately firm. A fairly light and sunny 

 window suits them well. B. metalllea succeeds best In 

 a somewhat shady window. 



Bulbs, such as Hyacinths, Tulips, Lily of the Valley. 

 etc., If brought In from the cold frames early this 

 month, at the north, will do well in the window and 

 come ahead of out-door blooms, 



Callas. When done blooming, water but sparingly 

 and after the weather becomes fairly warm, take out 

 of the p<»ts and plant in rich soil out doors. Lift again 

 In August,remove the small bulblets and repot the old. 



Oamellias to be frequently syringed and the leaves 

 sponged off. 



Chrysanthemums should make an uninterrupted 

 grovrth. Do not let them become pot-bound. Cuttlugs 

 may yet be struck for late plants. 



ClimbinE Plants may be given their annual pruning 

 before the buds start. Trim the side shoots of Roses 

 back to one or two buds. Early flowering Clematis 

 may be pruned In the same way. cut those of the late 

 blooming class back to within a short distance of the' 

 surface of the ground, which treatment will Insure 

 strong growth from the base and plenty of bloom. 



Fuchsias when in bloom need plenty of water at 

 their roots. Give weak liquid manure once or twice a 

 week. Shift as needed. 



General. The window should now be gay with 

 bloom. A portion of the plants to be used for bedding 

 ptu-poses may be procured now. and be kept In the 

 window for their bloom until the planting out time. 



Hel otrope should never be allowed to become pot- 

 bound, as all Its beauty depends on having plenty of 

 root room. Shift as needed. 



Mignonette does not easily transplant. If wanted ' 

 as pot plant for the window, sow seed directly In pot. 



Oleanders of small size to be taken out of the pots 

 and bedded out. 



Petunias, if old and unshapely, to be cut back 

 thoroughly. 



Fropagation. Chrysanthemums. Stevlas, Eupatorl- 

 ums, Roses, Carnations, Abutllons and many other 

 plants may yet be propagated for winter flowering. 

 Pot the cuttings as soon as possible after they are 

 rooted. 



Window Boxes. Prepare a lot of plants now for 

 stocking up boxes In May with plants of considerable 

 size, such have been earlier brought along In good 

 shape by due repotting. 



LAWN AND FLOWER GARDEN. 



Annuals of hardy kinds may now be started In opeit 

 air. such as Candytuft. Sweet Pea, Convolvulus minor. 

 Mignonette, Clarkla, Sweet Alyssum, Briza, Luplnus, 

 etc. Half nardy and tender sorts may be started under 

 glass or In a sunny spot that Is sheltered from the wind 

 by buildings, aud to be protected by mats or shutters 

 In cool nights. 



Bedding Plants. Most of these may be grown on 

 in hot-beds for the last sl.x weeks before planting out. 

 Remove the sashes entirely m warm days, which will 

 tend to make strong, robust plants. 



