The old fashioned singie hollyhock finds especial fav- 
or because of its stately appearance and pure color 
last effort of the garden here, as also in regions 
farther south. 
PINK POSSIBILITIES 
Here is a wealth of material from which 
you may select for a pink garden. I have 
made a personal trial of them all. In order- 
ing be careful to choose pure pink varieties 
with no solferino tone. 
FLOWERING IN APRIL 
German catchfly 
. Ten week stock 
Lychnis viscaria, var. splendens 14 
Matthiola incana, var.annua 2 
HEIGHT 
COMMON NAME SCIENTIFIC NAME IN FEET 
P. Hyacinth * H yacinthus orientalis I 
P. Tulip * Tulipa suaveolens I 
FLOWERING IN MAY 
S. Wild rosemary Andromeda polifolia 2 
P. Columbine Aquilegia vulgaris 3 
S. Rhodora Azalea Canadensis 3 
P. Bleeding heart Dicentra spectabilis 2 
P. Gas plant Dictamnus spectabilts, var. 
rubra 2 
P. Eremurus Eremurus robustus 8 
P. Alpine campion _ Lychnis alpina I 
P. Forget-me-not Myosotis alpestris, var. rosea 1 
P. Moss Pink Phlox subulata 4 
S. Flowering almond Prunus Faponica, var. flore- 
pleno 5 
S. Double flowering Pyrus angustifolia, var. flore- 
crab-apple pleno 10 
FLOWERING IN JUNE 
B. Allegheny vine}. Adlumia cirrhosa ie) 
P. Thrift Armeria plantaginea 3 
S. Smooth azalea Azalea arborescens 4 
A. Feathered coxcomb Celosia argentea 2 
P. Pyrethrum ~ Chrysanthemum coccineum, 
var. grandiflorum 13 
A. Clarkia Clarkia elegans 2 
P. California rose + — Convolvulus Faponicus 15 
P. Sweet William Dianthus barbatus 14 
B. Heddewig’s pink Dianthus Chinensis, var. 
Heddewigi I 
B. Japanese pink Dianthus Chinensis, var. 
salmonius flore-pleno I 
P. Maiden pink Dianthus deltoides I 
P. Pheasant’s eye Dianthus plumarius, var. 
Cyclops I 
B. Foxglove Digitalis purpurea 4 
P. Incarvillea Incarvillea Delavayi 3 
A. Tall morning glory Ipom@a purpurea 10 
P. Ragged-robin Lychnis Flos-cuculi, var. 
plenissima I 
P. 
A 
P. Peony Paonia officinalis, var. rosea 3 
S. Double flowering Prunus Persica, var. cam- 
peach ellieflora plena 4 
P. Oriental poppy = Papaver orientale, var. 
Salmon queen 2 
S. Rose acacia Robinia hispida 8 
S. Sweet brier rose Rosa rubiginosa 6 
§. Universal favorite Rosa Wichuraiana, var. 
rose F Universal Favorite 20 
P. Autumn catchfly Silene Schafta $ 
THE GARDEN MAGAZINE 
P. Tunica Tunica Saxifraga I 
P. Queen of the Ulmaria rubra, var. venusta 8 
prairie 
P. Jupiter’s beard  Centranthus ruber 3 
FLOWERING IN JULY 
A. Sand verbena Abronia umbellata, var. 
grandiflora 14 
P. Hollyhock Althea rosea 5 
A. Snapdragon Antirrhinum majus, var. 
Niobe I 
A. China Aster Callistephus hortensis 1% 
B. Canterbury bell Campanula Medium 2 
A. Cornflower Centaurea Cyanus, var. 3 
P. Crown vetch Coronilla varia 14 
A. California poppy Eschscholzia Californica, var. 
carminea I 
A. Gilia Gilia dianthoides 4 
A. Balsam Impatiens Balsamina 2 
S. Mountain laurel  Kalmia latifolia 4 
P. Perennial peat~ Lath yrus latifolius 5 
A. Sweet pea T Lathyrus odoratus, var. 
Katherine Tracy 5 
A. Rose of Heaven Lychnis celt-rosea I 
A. Mallowwort Malope trifida, var. grandi- 
flora 3 
A, Satin flower Cnothera amena I 
A. Peony poppy Papaver somniferum, var. 
peoniaflorum 2 
A. Shirley poppy Papaver Rheas, var. Shirley 1% 
A. Annual phlox Phlox Drummondit I 
P. Obedient plant Physoste gia Virginiana 3 
S. Great laurel Rhododendron. maximum 8 
B. Centaury Sabbatia cam pestris I 
A. Soapwort Saponaria Calabrica I 
* A. Butterfly flower  Schizanthus Wisetonensis 2 
A. Sweet William Silene Armeria I 
catchfly 
S. Purple-tipped Spiraea faponica, var. 
spirea superba 4 
A. Tridax Tridax bicolor 14 
A. Verbena Verbena hybrida 2 
FLOWERING IN AUGUST 
A. Mist flower A geratum Lasseauxit 2 
P. Dahlia Dahlia A. D. Livoni 5 
A. Larkspur Delphinium A jacis 14 
A. Lavatera Lavatera trimestris 3 
P. Perennial phlox Phlox paniculata 2 
A. Palafoxia Polypteris Hookeriana 2 
P. Bouncing Bet Saponaria officinalis 1% 
A. Sweet Scabious Scabiosa atropurpurea 2 
FLOWERING IN SEPTEMBER 
P. Japanese anemone Anemone Faponica 
P. Pompon Chrysan- Chrysanthemum Indicum 2 
themum 
A. Cosmos Cosmos bipinnatus, var. 
Early hybrid 3 
P. Gladiolus * Gladiolus Childsii 3 
A. Youth-and-old-age Zinnia elegans 3 
Nore—tThe initial letters in front of each name indicate 
the duration of the plant: d—annual; B—biennial; P—perennial; 
S-shrub. 
Plants marked * are bulbs; 
trailer. 
the + indicates a vine or 
Gorgeous masses of pink in the earliest springtime. 
The moss pink (Phlox subulata) 
SEPTEMBER, 1906 
Easily Made Pickles 
ps may be divided into sweet, 
sour, salt or dill, mustard, chow chow 
and catsup. Sweet pickles are usually made 
from fruit such as peaches, green pears, 
tomatoes, watermelon rind, citron etc. 
They are made—giving a general rule 
which must at times be varied—by placing the 
fruit after being prepared into boiling brown 
sugar and vinegar to which have been added 
spices. The fruit is boiled but a short time 
for peaches, longer for watermelon rind, 
then placed in jars or stone crocks and the 
boiling hot syrup poured over them; for 
three successive mornings the syrup should 
be drained off, reboiled and poured over the 
fruit. 
I “dodged” when I first made sweet pickles. 
Now the re-boiling comes as a matter of course 
and my sweet pickles are one of our favorite 
dishes. Watermelon rind is the most eco- 
nomical for the watermelon’s overcoat is 
otherwise a waste commodity. Sour pickles 
are usually thought of as small cucumbers, 
“mixed’’ pickles having an addition of 
cauliflower, onions and beans. ‘There are 
many more, however, and some of them worth 
trying, for instance pearl onions, martynias, 
young black walnuts, nasturtium seed, 
lemons, Jerusalem artichokes, green toma- 
toes. Many of these first require to be soaked 
in brine—that term in pickle language in- 
variably means salt and water strong enough 
to float an egg. The article to be pickled 
is placed in the brine for a specified time, 
then removed, goes through various opera- 
tions of washing and wiping; then is put into 
boiling spiced vinegar or has the fluid poured 
over it. Mustard pickles have a mixture 
of vinegar, sugar, flour, and mustard poured 
upon them after they have been through the 
brine. 
Chow chow, or piccallili is a concoction 
of chopped green tomatoes, celery, onions, 
cabbage and peppers, to which is added 
sugar, vinegar and spices; the whole boiled 
slowly until tender. We consider it without 
parallel in the sour pickle line. Under 
this same head comes an uncooked pickle 
that is fine and very easy to make; it consists 
of cabbage, red and green pepper chopped 
fine, to which is added various spices. 
Catsup consists of ripe red tomatoes, 
peppers, garlic or onions, vinegar and spices 
and sometimes sugar. This is cooked 
slowly, strained and bottled. There are 
surely few things which can take the place 
of catsup with cold meat. 
Long Island E. L. FULLERTON. 
It sounds like an awful lot of work and ~ 
