58 



THE GARDEN MAGAZINE 



September, 1915 



"Plarofcfor Immediate Effect 



> \ i Not for Future- Generations' c== 



START with the largest stock 

 that can be secured! It takes 

 over twenty years to grow many 

 of the Trees and Shrubs we offer. 



We do the long waiting — thus ena- 

 bling you to secure trees and 

 shrubs that give immediate results. 

 Price List Now Ready. 



>IHl>ORRAlf 



URSERIES 



WmWarner Harper 7>ropnater 



CYxasimxk Hill. 

 Phil*. Pa. 



Box G 



You know this trade-mark through National Periodical Advertising 



KODAK 



We hear much about 

 trade-mark protection 

 without realizing that it 

 is a double protection. 



If a manufacturer puts 

 out a worthy article the 

 trade-mark protects the 

 public against the 

 second or continued 

 purchase of the article 

 which has been found 

 unworthy. 



It is this second protec- 

 tive character of the 

 trade-mark which re- 

 acts so effectively on 

 the quality of the goods 

 which bear the trade- 

 mark. No man can 

 afford to brand his pro- 

 duct if the mark will 

 only show people what 

 to avoid. 



National advertising, in 

 conjunction with trade- 



marks, can promote the 

 sale only of good articles. 



For national advertis- 

 ing can only move 

 people to try the goods 

 advertised. If the trial 

 is satisfactory the trade- 

 mark shows people 

 what to buy next time. 



If the trial is not satis- 

 factory . the trade-mark 

 shows them what to 

 avoid and the money 

 spent for advertising 

 has been wasted. 



Trade-marks and na- 

 tional advertising are 

 the two most valuable 

 public servants in busi- 

 ness today. Their 

 whole tendency is to 

 raise qualities and 

 standardize them, while 

 lowering prices and 

 stabilizing them. 



THE GARDEN MAGAZINE 

 MEMBER OF THE QUOIN CLUB 



THE NATIONAL PERIODICAL ASSOCIATION 



berries like Concord in appearance, all ripe at once, 

 and it may be known anywhere by its idiosyncrasy 

 of bearing no tendril opposite every third leaf. 

 Bicolor is a less vigorous vine and generally carries 

 some green berries in the long cluster of ripe ones, 

 as does a Concord vine if underfed and not pruned 

 for a season. Aestivalis makes a jell)' lighter and 

 redder than that of the scented grape, and gives 

 more juice in the kettle, peck for peck of berries 

 than vulpina or bicolor. 



V. Labrusca, the fox grape, the standby of old- 

 fashioned housekeepers, is large and reddish-brown, 

 sweet and sour, and pulpy and spicy. It is a com- 

 mon roadside grape, and is the fruit the Pilgrim 

 Fathers found in the woods around Plymouth Bay 

 in ^633. It is very abundant to this day on the 

 wooded headland south of Plymouth Town, and 

 in the pine woods around Duxbury and the Alden 

 and Standish lands. In central Massachusetts and 

 in some localities on the Susquehanna, pale-pink 

 and golden-white forms of this grape occur, having 

 more sugar than the brown type and making a 

 light-pink jelly. 



The brown ripe fox grape makes, to my thinking, 

 the best jelly of all. It is a sunset orange-pink, 

 clear as a pink topaz, and tastes of Paradise. In 

 the boiling of the fruit to a pulp, the old Pennsyl- 

 vania rule calls for half the grapes stemmed, half 

 with their stems left on. A slight puckery tang 

 is added, a "wild taste," by this use of the stems. 

 This fruit should be mashed in a flat porcelain 

 kettle with a wooden mallet as it cooks, to hasten 

 pulping and lose as little aroma as may be in steam. 

 More than enough water to cover the fruit may be 

 given this sort, as it is thick when cold even without 

 sugar. Pound for pint of strained juice is the rule. 

 It need not be strained hot, but has a little better 

 flavor if the whole operation from grapes to glasses 

 can be put through without reheating. 



The frost grape or chicken grape (V. cordi folia) 

 is widely distributed, and is the small affair that 

 one sees by all the country roads because it is too 

 poor and seedy to be worth picking. It is named 

 chicken grape chiefly because chickens would scorn 

 to eat it, I suppose, as most people scorn to pick 

 it. It has long, clean, tight clusters of blue berries 

 in September not unlike those of the woodbine, 

 but a little larger and beautifully frosted with bloom. 

 Clusters weigh up to a quarter of a pound apiece 

 on a good vine. Most of each berry is seed. 



Out of each peck of bunches, three quarts should 

 be stemmed, well washed, and put into a very wide 

 pan or kettle so that the weight of the mass shall 

 be spread out and the risk of scorching at the bot- 

 tom eliminated. The bunches with stems are 

 placed on top, the whole well floated in cold water, 

 covered and brought rapidly to a boil and cooked 

 to pulp. The scalded grapes which went into the 

 water bright china blue or blue and green, turn a 

 dirty snuff color and the juice is pinkish brown in 

 the kettle. Mash, strain, and clear. The warm 

 pinkish juice will, with twenty minutes' boiling 

 and the pound for pint proportions, make a lovely 

 light red jelly. 



If fox grapes and frost grapes are harvested the 

 same day, a half-and-half mixture of the strained 

 juices of the two will give as ideal a jelly to serve 

 with duck or venison as currant, and slightly more 

 tart. 



Another old use of the big brown fox grapes is 

 for conserve. The large ripe grapes are skinned by 

 hand, a tedious process, and the skins set aside. 

 The pulp with almost no water added is covered 

 and boiled soft and rubbed through a colander to 

 take out all seeds. The sour brown paste is then 

 added to the skins with a cup or two of cold water 

 and the whole is simmered slowly, covered, for half 

 an hour to make the skins tender. It is then 

 measured and sugar added, two pounds to three 

 pints; stir constantly and boil from ten to twenty 

 minutes. Seal in air tight pint jars. This is as 

 thick as mango chutney and can be used in the 

 same way with roasts. The unbroken grapeskins 

 will have filled again with jellied pulp and are fairly 

 plump in the cans. This sauce should be thick, 

 without any liquid juice when cold. It needs 

 no spices nor orange peel if the grapes are fine. 

 Some housekeepers add cinnamon, orange peel, 

 and fresh-cut rhubarb stalks at the simmering 

 stage. 



Pennsylvania. E. S. Johnson. 



