1870. 



NEW ENGLAND FAEoVIER. 



307 



duce the formation of fruit buds ; pull or cut 

 up small canes, unless there is a desire to mul- 

 tiply them. Branches laden with fruit should 

 be carefully and securely tied up. 



Celery. — Continue to transplant into well 

 prepared ground till the last of the month, for 

 the late crop. Hoe and water often to induce 

 rapid, tender growth ; with good drainage 

 there is little danger of giving too much water. 

 Celery depends for its goodness for the table 

 upon rapid growth. 



Cabbages and Cauxiflo'wt:rs, for late 

 crops and use, may have the seed sown and 

 transplanted. There is always a good home 

 market for cabbage, as, if not otherwise used, 

 they are good to increase the flow of milk, if 

 fed to cows. They need frequent hoeing and 

 culture. 



■ Corn. — Do not fail to plant a few hills of 

 that early variety for late use, drying or can- 

 ning ; any surplus will be readily taken by the 

 cows or pigs, and they will reward you there- 

 for ; the green succulent stalks are excellent 

 fodder. 



Cucumbers may be planted for pickling. 

 Guard against insects, as hertofore recom- 

 mended ; hoe and water till the vines are well 

 spread over the ground. The small cucum- 

 bers, pickled in cider vinegar, make our best 

 pickles. They may be packed down in casks 

 and salted as pork is put up ; if sufficient salt 

 is used they will make their own brine. They 

 will need be weighted down to keep them cov- 

 ered in brine. 



Currants. — The green or half ripe ones 

 make excellent sauce, pies, &c., and when 

 ripe, eaten with sugar, they relish well in 

 moderate quantities. Their juice expressed, 

 a teacup of fruit to a pint of water and sweet- 

 ened, makes one of the most agreeable and 

 refreshing of summer drinks. Well ripened, 

 they make excellent jelly, of which there 

 should be a full supply, in case of sickness, 

 for drinks, &c. Very good currant wine is 

 made from the juice — one quart of juice and 

 three pounds of sugar to the gallon. So good 

 a fruit as the currant ought to receive good 

 care and be found in every farmer's garden in 

 abundance. 



Endives. — Green salads, at all seasons of 

 the year, are very reft-eshing and much relished 

 by most persons. Lettuce stands at the head 

 in all garden culture, but there are few kinds 

 that will stand the heat of summer to head, — 

 will become bitter or of disagreeable taste. 

 To supply its place, we have the endive, which 

 will rema-in in perfection after lettuce has 

 failed, during autumn and winter. Sow the 

 broad-leaved variety any time during this 

 month, in drills, and transplant to fourteen 

 inches apart, in good, generously rich soil. 

 Afcer the leaves attain the size of a dining 

 plate, gather together and tie, to blanch. 



Gooseberries. — This is a good fruit, too 

 seldom found in the farmer's garden. They 

 require mulching with old pots, kettles or 



other rubbish ; treat them according to their 

 nature, give them plenty of air and you will 

 get good crops. Thin out for sauce ; the well 

 ripened are good eating from the bush and at 

 dessert, with sugar or sauce. 



Grapes. — To obtain the best and nicest 

 fruit, the shoots need thinning and pinching 

 back, the bunches to be thinned to one or two 

 on a branch, and the bunch thinned, where the 

 fruit crowds. Liquid manure, well diluted 

 soap suds, dish water or like slops, should be 

 given freely till the berries begin to color. 



Herbs. — The best are dried in the shade, 

 cut in the flower, and preserved in boxes that 

 will preserve their aroma. 



Insects. — The gardener should be con- 

 stantly on the look-out for them and crush 

 them in the bud or egg ; study their habits 

 and experiment to destroy them. They are 

 alike destructive to fruits and vegetables ; 

 toads, birds and chickens are excellent de- 

 structives of these pests. 



Melons. — Give them good culture, same as 

 for cucumbers. A thin board or flat stone 

 placed under them as they grow, will induce 

 them to ripen more evenly. 



Onions. — Weed and cultivate, without haul- 

 ing dirt to the bulbs. Thin to three or four 

 inches, if good size is desired. 



Seeds. — Look closely after seeds ripening 

 now, not to allow them to waste. Better 

 gather before the plant stem and seed vessels 

 dry, and let them mature under cover. 



Strawberries. — After the crop is removed, 

 weed the bed and hoe the plants, keeping the 

 runners cut, unless you desire to increase 

 plants ; thus kept a bed will last in bearing 

 from four to six years, if well fertilized annu- 

 ally. 



Tomatoes. — Reserve a few of the earliest 

 and best for seed. Keep the vines pruned 

 and tied to a stake, if you would get the 

 greatest amount of good fruit. 



W. H. White. 



South Windsor, Conn., 1870. 



Grafting Grabe Vines. — Keep the scions 

 in the cellar or other cool place uniil the first 

 flow of sap is past, or until the vine has well 

 started. Then dig down beside the vine, cut 

 ofl a root four inches below ground large 

 enough to graft into, cut the graft with two 

 or three eyes and cleft graft the same as you 

 would in grafting apples or pears, wind it 

 firmly with cotton twine, brace it up with a 

 stick and fill up the hole, leaving the upper 

 eye just above the ground. Don't put wax 

 around the graft, as it forms a cup that will 

 hold the sap, which sowrs and kills the vine ; 

 the bottom string is suflicient and will decay 

 and loosen as the vine expands with its nat- 

 ural growth during the season. — /. Terrill, 

 Cleveland, in Ohio Farmer. 



