132 



THE GARDEN MAGAZINE 



April, 1907 



MY GARDEN RECORD 



A Valuable Gardener's Assistant 



THE gardener learns more from actual experience in working his own ground and 

 watching his own crops than from reading books on gardening. But it is hard to 

 remember from one season to another what varieties were found satisfactory and 

 what unsatisfactory; what experimental treatment (culture, fertilizer, insecticide) was 

 successful and what a failure. Accordingly, when Spring comes round again and vegetable 

 and flower seeds are ordered, we have only a hazy recollection of what varieties we had 

 last year and whether or not they were what we hoped them to be. This Garden Record 

 is intended to be a help to the memory, to carry from one season on to the next in an 

 accessible form the record of successes and failures of the past. 



The value of a record kept year after year will be apparent. The book provides blanks 

 for records of dates of planting, appearance of seedlings, transplanting, cultivation 

 and crops ; character of soil ; fertilizers, insecticides used ; value of crop, weather 

 G.Aprii V - N during season, etc., etc. Also space for miscellaneous notes. 



The paper is suitable for records in ink if desired, published in t. forms : 

 Dodd, Mead & Co. % y ° 



s 78 Fifth Ave., n.y. v - v 12mo, green cloth, round corners, . $1.10, post paid 



Please send me a copy of s v w • i .1 ,< ,, n r*n tt it 



" MY GARDEN RECORD" X Lanp lea her . 2.62 



bound in f x ^ Full red leather, gilt edges, round corners 3.15 " " 



which I enclose , DODD, MEAD & COMPANY 



Name v v ll-l 



Publishers 



Address s 



GARDENING BOOKS 



THE GARDEN LIBRARY 



Lawns and How to Make Them. By Leonard Barron. 

 Ferns and How to Grow Them. By G. A. Woolson. 

 Roses and How to Grow Them. By Many Experts. 

 Illustrated. Each, $1.10 postpaid. 



IN PREPARATION 



Vines and How to Grow Them. By Wm. McCollom. 

 Chrysanthemums and How to Grow Them. By I. M. 



Powell. 

 Daffodils and How to Grow Them. By A. M. Kirby. 

 The Water Garden. By H. S. Conard. 

 How to Plan the Home Grounds. By H. S. Parsons, Jr. 



56 illustrations. $1.10 postpaid. 



How to Make a Fruit Garden. By S. W. Fletcher. The 

 200 photographs will whet your appetite. $2.20 postpaid. 



How to Make a Vegetable Garden. By Edith L. Fuller- 

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How to Make a Flower Garden. More than 200 photo- 

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How to Make a School Garden. By H. D. Hemenway. 

 10 illustrations from photographs. Si. 10 postpaid. 



A Plea for Hardy Plants. "By J. Wilkinson Elliott. 50 

 illustrations ; binding, boards. $1.76 postpaid. 



The New Cyclopedia of American Horticulture. By 

 Professor Liberty H. Bailey. Fullest cultural instructions 

 of every flower, fruit and vegetable, tree and ornamental 

 plant you may wish to grow. Buckram bound, $25.00; 

 Si. 00 down and S3. 00 a month. Send for special circular. 



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HOSPITALITY, 



The virtue which induces us to lodge and feed certain 

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The Cynics Word Book 



by AMBROSE BIERCE ($1.10 postpaid) 



DOUBLEDAY, PAGE & CO. 



133 East 16th Street NEW YORK CITY 



CLEMATIS FOR SPRING PLANTING 



The most gorgeous flowering 

 vine for porch and trellis. It 

 will festoon the veranda with 

 a profusion of large white, 

 red or purple flowers. 



We can supply fine 2-year- 

 old, strong, heavy field-grown 

 roots which will blossom next 

 August. 



VARIETIES: Henrii (white;) 

 Madam Andre (red); Jackmanii (purple), Price 50c. each; $6.00 

 per dozen. 



Send for beautiful colored plate of Clematis. 

 A full line of FRUIT TREES. 



Send for catalogue. 



H. S. WILEY & SON, Drawer 47, CAYUGA, N. Y. 



Edible Wax-podded Peas 



THE edible-podded pea is a most desirable 

 vegetable. The pods of most varieties 

 of this class are more or less irregular, twisted 

 and corrugated in form so as to be unattrac- 

 tive in appearance and I think that it is on 

 this account that the edible-podded sorts 

 have never come into general use in America, 

 although it is much used in Europe. 



The United States Department of Agri- 

 culture has secured a variety of this class in 

 which the pods are not only without strings 

 and fibres but they are as distinctly wax-like 

 in character as are those of Golden Wax 

 or other wax-podded beans. If the whole 

 pod is used before the peas are more than 

 half size, as one would use string beans, 

 they are very sweet, tender and delicious. 

 The mature peas are large, smooth, yellowish 

 white in color, and are equal in quality to 

 the common White Marrowfat. Gather 

 the pods for use when at about the same 

 state of maturity as one would gather string 

 or snap beans, and they may be cooked and 

 served in the same way. 



It is thought that through the more attrac- 

 tive appearance and excellent quality of this 

 variety the edible-podded peas may be 

 popularized. To this end the Department 

 of Agriculture has had a quantity of seed 

 grown which is available for distribution 

 (upon application to the Bureau of Plant 

 Industry) to a limited number of persons 

 who are in a position to give it a fair trial. 



The vines of this particular variety are 

 as tall as those of the Champion of England 

 or the Marrowfat peas, but have heavier, 

 thicker, shorter-jointed stems and yellowish 

 green leaves. They are quite as prolific, 

 of about the same season as the Champion 

 of England, and should be given the same 

 cultivation, though it is of greater importance 

 that they be furnished with brush or other 

 support. 



Home-made Grape Juice 



GRAPE juice, when home-made, is one of 

 the most healthful and delicious bever- 

 ages imaginable. To make it, fill a preserv- 

 ing kettle with stemmed and sorted grapes, 

 pour on enough spring water to flush them, 

 cook to a pomace, strain through a cloth, and 

 to every quart of juice add a cupful of sugar 

 (less for Niagara). Bring to a boil again, can 

 and seal hot. Herberts are far superior to 

 Concords for grape juice. Gaertners make a 

 brilliant-colored, high-flavored juice, and Ni- 

 agaras hold their distinctive color and qualitj . 

 New York. Julian Burroughs. 





