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THE GARDEN MAGAZINE 



October, 1907 



l^lODDINGTON'S 

 ULBS 

 LOOM!!! 



bir s 



Grow Hyacinths 

 in Glasses 



HYACINTH GROWING IN A TYE GLASS 



To popularize the growing 

 of hyacinths in glasses, we 

 will make the following special 

 low offer : 



One 1st size Hyacinth bulb and one Tye 



glass - - - - - $0 35 



Two 1st size Hyacinth bulbs and two Tye 



glasses ------ 65 



Three 1st size Hyacinth bulbs and three 



Tye glasses - - - - - 90 

 Four 1st size Hyacinth bulbs and four 



Tye glasses - - - - - 1 15 

 Five 1st size Hyacinth bulbs and five 



Tye glasses - - - . - 1 25 



Color of Hyacinths and Tye glasses 

 left to purchaser 

 For cultural directions, see page 4 of our 

 Autumn 1907 Catalogue, containing 48 pages 

 illustrated with delightful half-tones and in- 

 teresting cultural directions. Send a post-card 

 to-day — it is free— and mailed free. 



ARTHUR T. BODDINQTON 



ShEDSMAS 

 342 W. 14th St. NEW YORK CITY 



Making Sweet Butter 



HpO MAKE sweet butter especial care 

 -*- must be taken to keep the milk always 

 sweet and clean. Skim the milk and cool 

 the cream immediately to about 52 F. If 

 one milking does not give enough for a churn- 

 ing, be careful to hold the cream as near this 

 temperature as possible until the second milk- 

 ing has been skimmed and cooled; then 

 churn, still maintaining the same tem- 

 perature, and salt to suit the taste. Sweet 

 butter made in this way will keep sweet for 

 a long time if the milk and cream have been 

 kept clean and sweet, and properly cooled. 



If the milk used is from different herds or 

 has been handled under different conditions, 

 it will be safer to Pasteurize the cream. If 

 this is done in the ordinary farmhouse, a can 

 of suitable size to hold the cream can be 

 placed in a larger vessel for heating water. 

 Stir the cream carefully until the temperature 

 rises to about 165 or 170 F. • Then remove 

 it from the heat and cool immediately to 

 about 5 2 . Hold the cream at this tempera- 

 ture for about three hours, and then churn at 

 the same temperature. Butter made from 

 cream so pasteurized will be more likely to 

 keep sweet and not lose flavor, than by the 

 previous method, though probably at the very 

 first there would be little difference in the 

 quality of the butter made in these two ways. 



The taste of the people who use the butter 

 will have much to do with their judgment as 

 to its quality, and if they have not been 

 accustomed to the delicate flavor of sweet 

 butter they might not be pleased with it, at 

 first but most people soon acquire a taste for, 

 and get to prefer it. 



The evident advantage in making butter 

 in this way is the saving of labor and time, 

 and avoidance of the uncertainties of prepara- 

 tion and the use of starters. 



Washington, D. C. Wm. Hart Dexter 



Weed Out the Unproductive 

 Hens 



IF YOU keep a record of the product of 

 each hen you will soon find out which are 

 unprofitable and mark them down for 

 removal. The common method of deter- 

 mining which hens lay is by the use of the 

 "trap nest." They are also used to secure 

 the eggs of special individuals for breeding 

 purposes. On entering one of these trap 

 nests the hen is unable to leave until released 

 by the poultryman who credits each hen with 

 her actual product. This necessitates atten- 

 tion to the flock several times daily to liberate 

 hens and set the traps for the next. 



These nests are of various forms. A good 

 plan would be to buy some simple one that 

 suits your purpose and use it as a pattern 

 to make what you need for your own use. 



The individual hens are best distinguished 

 by putting a numbered leg-band on each. 

 These are cheap and may be bought from 

 any poultry supply house. 



Even if not used continuously, the trap 

 nest in a short time will show which are the 

 best hens to select for breeders to improve 

 your flock. 



Pennsylvania. F. E. Bonsteel. 



COURONNE D'OR 



PLANT 



PEONIES 



IN OCTOBER AND BUY 

 THEM FROM ONE WHO KNOWS 



AND— YES— LOVES THEM 



Peterson's ROYAL COLLECTION 



is made up of gems of the first water 

 and will prove a revelation to and make 

 a Peony enthusiast of anyone. The set 

 is made up as follows : 



Couronne d'Or . . . $1.00 

 Duchess de Nemours (Calot) .75 



Duke of Wellington . . . .60 



Festiva Maxima 60 



Jeanne d'Arc 60 



La Tulipe 60 



Mad. Crousse 75 



Marechal MacMahon . . . .75 

 Marie Lemoine (Calot) . . 1.25 

 Rubra Superba 60 



$7.50 



The set in strong one-year roots for 

 $7.00; in special two-year size, $12.00. 



"The Flower Beautiful" 



is the title of the most beautiful, helpful and 

 unique Peony catalogue yet published. It is 

 mailed on request. 



For 10 cts. in coin or stamps " gl Cittle "Booft 

 2fanut iSosrs " will be included. 



George H. Peterson 



ROSE AND PEONY SPECIALIST 



Box 50 FAIR LAWN, N. J. 



WRITE 



TO=DAY 



VICK'S GARDEN AND 

 FLORAL GUIDE 



FOR AUTUMN 1907 



JUST ISSUED and it's FREE 

 JAS. VICK'S SONS 



362 Main St., - - Rochester, New York. 



