e} 
TE GeAGRoD) aN MEAG rAC Zale: 
“J 
SEPTEMBER, 1906 
until the snow flies before you begin to realize how nice it would be if you had 
built that greenhouse along in August so that your flowers would all be in bloom 
for Christmas, and your vegetables in their out-of-season deliciousness, served with 
merited pride to your guests. 
U-BAR GREENHOUSES 
ARE THE BEST GREENHOUSES TO BUILD 
because they grow the best things, grow them better and quicker than any other house. Better 
and quicker because of their near approach to actual outdoor conditions, giving to the plant more 
light than any other house. They are not only the lightest, but the most attractive and enduring 
house — the only house with the curved eave line. 
Weare the sole makers of U-Bar houses. Send for our new catalog. 
PIERSON U-BAR COMPANY 
DESIGNERS AND BUILDERS 
U-BAR GREENHOUSES 
Metropolitan Building 4th Avenue and 23rd Street 
ORCHIDS 
Largest importers and growers of 
OrcHrips in the United States 
LAGER & HURRELL 
Orchid Growers and Importers SUMMIT, N. J. 
New York 
arp, « DID Fashioned 
jPlants Flower Gardens 
including Phloxes, Bell-Flowers, Larkspurs, Poppies, Peonies, 
Iris, Garden Pinks, Day Lilies, etc. Also fine collection of 
novelties. Catalogue on application. 
FREDERIC J. REA 
Norwood, Mass. 
Evergreens Grown 
in New England 
Are better and hardier than those grown further South. August and 
September are the best months for planting, the percentage of loss 
being less than in Spring or late Fall. 
Blue Spruce, Concolor Firs, Hemlocks, White, Austrian and 
Scotch Pines, Retinisporas, Thuyas, Junipers and many other rare 
conifers in all sizes and quantities at lowest prices considering the 
quality. 
HARDY PERENNIALS 
We have the largest and most varied stock of field and pot-grown 
plants in America. 
We also offer pot-grown Sirawhberries Dutch Bulbs and Lilies. 
PLANTING SUGGESTIONS and detailed advice sent by 
mail without expense to our customers, and we solicit correspondence 
on all questions relating to selection or arrangement of Plants. 
TWENTY YEARS EXPERIENCE in this work enables us 
to give the most valuable advice both as to economy and best results. 
Summer Catalogue of Evergreens now ready. 
Address Dept. B 
SHADY HILL NURSERY COMPANY 
Bedford, Massachusetts 
Canning and Cooking Tomatoes 
6 eee principal part of the nutritive quality 
of the tomato is contained in the juice, 
therefore the practice of drawing off the 
juice, in order to have more solid packed 
tomatoes in canning is to be condemned. 
The best way to can tomatoes is simply 
to pack them without peeling into wide- 
mouthed Jars, half fill the jars with cold water; 
put the jars in a large saucepan, or the wash 
boiler, with water to reach half-way up the 
jars, bring the water to the boiling point, 
boil half an hour, take out the jars, fill them 
to overflowing with boiling water, and seal. 
By this means you get all the value of the 
tomato. Should you have tomatoes left over 
after a meal, don’t throw them away, but 
can them. Just a jar at a time will do after 
a meal, while you are washing your dishes, 
and in a remarkably short time you will have 
a goodly array for a “‘rainy day.” The 
green ones can also be made into jam. They 
are better than the red for this purpose. 
I give recipes here for the two favorite 
dishes in our family: baked or scalloped, and 
stuffed tomatoes. 
Baked tomatoes: Remove the skins; this 
can be done by scalding; slice thickly, spread 
a layer in the bottom of a well-buttered 
baking dish, cover with a layer of bread 
crumbs and small pieces of butter, sprinkle 
with pepper and salt. Repeat these layers 
until the dish is quite full, cover with fine 
bread crumbs or fine cracker crumbs. Bake 
about an hour in a moderate oven. 
Stuffed tomatoes: For this dish you must 
select large, round, smooth tomatoes—about 
six. Put them, stalk end down, in a baking 
pan. Cut a thin slice from the smooth end 
of each; take out all the pulp and juice 
you possibly can without spoiling the shape 
of the tomato. Then mix the pulp and juice 
with bread crumbs, chopped ham or chicken, 
and salt, pepper, a little butter and half a 
teaspoonful of onion juice; fill each tomato 
with the mixture, put the tops back, and bake 
about three-quarters of an hour. This makes 
a nice supper or luncheon dish. 
Tomatoes are used in so many different 
ways—raw, out of the hand, like an apple; 
sliced, also raw; cooked in a variety of ways, 
and for soup, canned and preserved—that 
any style can be used for one or other of the 
purposes. Each one to his taste. The 
colors vary considerably from purple red 
to pale pink, also yellow. 
The yellow tomato we have tried, and 
found it almost entirely without the “‘to- 
matoey”’ flavor, too mild and sweet, and it 
made a poor soup. There is, I think, a de- 
ficiency of acid in them. 
There are also cluster tomatoes called 
currant and cherry. ‘They are very small, 
and not much used. ‘These small tomatoes 
are used principally for pickles and preserves 
and they keep their shape well in canning. 
They are useful also for decorative purposes. 
Green tomatoes need not be ripened at 
all—they are very good as pickles or jam. 
They are fine dipped in egg and bread crumbs 
and fried. They make an excellent dish to 
serve with chops, steak, or ham. 
New York E. M. BARRon. 
