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THE GARDEN MAGAZINE 



December, 1917 



In the spring thousands 



of new gardens will be 



started to add to the 



food supply, and thousands whose 1917 gardens 



were not an entire success will try again. 



Dreer's Garden Book is more than a mere 

 catalogue. It is a companion of dependable 

 information for the gardener; and if the expert 

 cultural directions are followed will save money 

 and disappointment. Tells when to plant, what 

 to plant and how to plant. 



It contains 256 pages, four full page Color 

 plates and four duotone plates. Lists all the de- 

 pendable, tested standard varieties of vegetables 

 and flowers as well as the promising novelties. 



Whatever is worth growing you will find in Dreer's Garden 

 Book for 1918, with descriptions and cultural notes. 

 Mailed free if you mention this magazine. 



HENRY A. DREER Philadelphia 



THE most complete stock of 

 hardy plants in America. Illus- 

 trated catalogof hardy plants, shrubs, 

 trees and bulbs sent free on request. 



ELLIOTT NURSERY COMPANY 



326 Fourth Avenue, Pittsburgh, Pa. 



ROSES 



The aristocrats of rosedom are Fairfax roses 

 grown on their own roots under slowly natural 

 conditions (never forced) they are heavy, stocky 

 and vigorous, and will bloom the first season, 

 under ordinary care. Send for my free booklet 

 which gives valuable information for those 

 wishing an abundance of roses next Summer. 



W. R. GRAY 



Box 6, Oakton, Va. 



Plan Your Garden Now! 



Get ready for big things in the spring. In- 

 stall Callahan Duo-Glazed Hotbed Sash and 

 defy frosts. Easily glazed, installed and 

 cleaned. Perfect in construction. 



Then crown your efforts with a Callahan 

 Sectional Greenhouse — of any size you need — 

 at profitable figures for you. Built in our fac- 

 tory and can be erected complete without de- 

 lay. Catalogue on request. 



CALLAHAN DUO-GLAZED SASH CO. 

 1320 Fourth St. Dayton, Ohio 



Holiday Gifts that the Gardener Can Send 



pHE garden owner's opportunities for 

 ■*■ making gifts that are appropriate to 

 the time and the season is indeed exceptional. 

 The kitchen of the city apartment is not an 

 easy place to put up preserves, jellies or 

 pickles "such as mother used to make" and 

 there is nowhere to keep them even if one 

 were sufficiently heroic to attempt this kind 

 of cooking in such cramped quarters. This 

 year when so many are busy knitting or sew- 

 ing for the Red Cross why not send something 

 to eat instead of the usual "fancy work"? 

 This will be in touch with the spirit of the 

 times when economy is the watchword. 



A glass of jelly, a small jar of rich preserves, 

 brandied peaches, spiced fruit, grape catsup, 

 jam, watermelon preserves, chili sauce, home- 

 made mustard pickles, are among the most 

 delightful of presents to receive. These can 

 be sent safely by parcel post or express. 

 Each glass or jar wrapped separately and 

 packed in a box with wads of paper, or ex- 

 celsior, hay or other soft material put tightly 

 between to prevent the glass from break- 

 ing. If the new pasteboard containers are 

 used so much care in packing will not be 

 needed. 



THRESH fruit in good condition is always 

 ■*• appreciated. A box of carefully packed 

 winter pears, a dozen big red apples (each one 

 a perfect specimen), oranges, grape fruit — 

 according to the section of the country — are 

 none of them hard to send. Such things can, 

 of course, be bought in every city market, 

 but fine ones are expensive and many of them 

 will have been on such long journeys or been 

 for so long in cold storage that they have lost 

 much of their original flavor. The average 

 person greatly prefers fruit grown nearer 

 home. 



Then there are mince pies, fruit and spice 

 cakes and plum pudding, all possessing the 

 right Christmas flavor and all within reach 

 of the country woman. These things are 

 expensive in this year of high prices, but 

 when you come to count the cost you will 

 find that the outlay for a small mince pie is 

 no more than for an elaborate sachet or a 

 coat hanger decorated with superfluous rib- 

 bons. And it is a very dyspeptic person who 

 would not prefer the pie! 



Dainty little boxes covered with tissue 

 paper or cheap flowered cretonne, or made of 

 strips of bark glued on a pasteboard founda- 

 tion, and filled with nut meats, either salted 

 or plain, are another Christmas possibility 

 for the woman who lives where the hickory 

 tree, the butternut, the hazelnut, etc., are 

 available. 



WHERE chestnut trees are numerous 

 why not use some of the nuts for home- 

 made marrons glace? This French sweet 

 that is considered so great a delicacy is just 

 as easy to make over here as in Europe. The 

 American chestnuts are smaller, but they have 

 a finer flavor. Shell the chestnuts and then 

 boil in a thick sugar syrup until soft. If you 

 like the flavor put a little vanilla in the syrup. 

 Then take the chestnuts out of the syrup, drain 

 them and let them get thoroughly cold before 

 wrapping each one in waxed paper to prevent 

 sticking. If these are packed in a pretty 

 box, one covered with holly paper or some 

 dainty crepe paper, or cretonne or silkoline, 

 they make a delightful gift. 



DACKAGES of garden seeds, a box con- 

 ■*■ taining half a dozen choice bulbs care- 

 fully labeled and wrapped around with paper 

 on which is written directions for their cul- 

 ture, sachets of dried Rose leaves mixed with 

 spice and sachet powder, sachet, woodland 

 treasures such as trailsof Partridge-berry which 

 may be planted in tiny pots or put in the glass 

 bowls that come especially for that purpose 

 make suitable gifts. Wreaths made of Christmas 

 green, or Holly, or of Pine tassels decorated with 

 tiny cones, bunches of Mistletoe, small spruce 

 trees from a foot to eighteen inches high to 

 be used for table decorations, all these can be 

 used for Christmas remembrances and may 

 be had from the nurserymen ready to ship. 

 Pies and cakes should always be boxed. 

 Pack pies with a pasteboard plate or round 

 piece of pasteboard on each side to prevent 

 breaking and loaf cakes with pasteboard 

 stays put on in the same way before boxing. 

 Smaller cakes should be wrapped separately 

 in waxed paper and then each one tied up in 

 white tissue or holly paper before they are 

 put in boxes. Fruit must be sent in stout 

 pasteboard, corrugated or light weight wooden 

 boxes. Each separate apple or pear should be 

 wrapped in tissue paper and then packed with 

 soft wads of paper between to prevent bruising. 



Recipe for Bayberry Candles 



TN THE Bayberry country Bayberry wax 

 *• candles can be made. It takes a quart 

 of berries to make one of the fragrant candles. 

 The bayberries need not be used when picked 

 but can be dried and the wax boiled out of 

 them at any time desired. To each quart of 

 berries add two quarts of cold water. Boil 

 steadily until a waxlike substance appears on 

 the surface in patches. This must be skimmed 

 off and saved. It can be left to harden and 

 more added from time to time as fresh berries 

 are collected. When sufficient to make two 

 or three candles has been obtained in this 

 manner it should again be boiled in water 

 when all the dirt and residue of the berries 

 that it contains will settle to the bottom of the 

 pan leaving a pure fragrant substance of a 

 soft sage green color. To make the candles 

 hang three or four wicks from a stout piece 

 of wire or a thin stick suspended from a shelf 

 or any place where they will hang free and 

 not come in contact with anything. The thick 

 rather soft white string that bundles' are 

 sometimes tied with makes an excellent 

 candle wick. Melt the wax in a pan small 

 enough to give it the depth of six inches, for 

 this is the height of the candle when finished. 

 As soon as the wax is liquid take down the 

 wire that holds your wicks, dip them in the 

 hot liquid and hang them up again. When the 

 wax is hard they must be dipped again and 

 redipped until they have received thirty- 

 five coats. When done they are very artistic 

 looking objects covered with humps of wax 

 tapering to a sharp point. But if one prefers, 

 the wax can be poured in paper moulds made 

 by winding stiff writing paper around a can- 

 dle to get the shape and then gluing on a 

 bottom of paper. In this a hole should be 

 punched so that the wick can be run through 

 the centre. 



Wrap the candles alternately in red and green 

 tissue paper and enclose in a small box covered 

 with holly paper. Write on a Christmas card: 

 "A bayberry candle burned to the socket 



Brings luck to the house and wealth to the pocket.'' 



If a problem grows in your garden write to the Readers' Service for assistance 



