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THE GARDEN MAGAZINE 



November, 1910 



Adventures in Contentment 



By DAVID GRAYSON 



C A new edition of this charming story of the man who 

 went straight into nature's heart and read her message 

 there. Uniformly issued with Mr. Grayson's new book 



ADVENTURES IN FRIENDSHIP 



A volume which is truly the " harvest of a quiet mind," 

 and which voices that longing of city-tired humanity for 

 the peace and quiet restfulness of rural life. It brims over 

 with the cheerful optimism and pleasant philosophizing 

 which made such a delightful appeal in Mr. Grayson's first 

 great success. 



Two exquisite frontispieces in full color and many drcmings in black <^^d white 

 by Thomas F. Fogarty. Each volume, fixed price, $1.20 (postage 12 cents). 



Q J Qb • A New Novel 



OeCOnCl iDtring of Modem EngUsh Life 



By ANTHONY HOPE 



Author "The Prisoner of Zenda," "The Great Miss Driver," 

 "Love's Logic," etc. 



C The sense of the reckoning that may not oe escaped is 

 the dominant note sounded in " Second String," and the 

 story moves to its climax with a sureness that is irresistible 

 and fascinating — the *' gentleman " gradually sinking from 

 his position, while his admiring follower, the man of the 

 people, as steadily rises by sheer force of character. It is 

 a new Anthony Hope that is discovered in "Second String," 

 but one who is none the less enjoyable. $1 .50 



The Healthful Art of Dancing 



By LUTHER H. GULICK, M.D. 



In this very attractive book Dr. Gulick 

 makes a plea for the folk dances which mean 

 so much in European life. He deals with the 

 necessity of rhythm in human life. 



Illustrated. Net, $1.40 {postage 15 cents). 



Making Life Worth While 



By HERBERT W. FISHER. 



This volume tells how to save your health 

 before you lose it. It is refreshing in its 

 common sense. 



Net, $1.20 {postage 12 cents). 



Doubleday, Page & Co., Garden City, New York 



The trouble with many Southern farms is that they 

 are deficient in humus resulting from burning off 

 all vegetable matter. 



Harvest sugar cane during the first of the month; 

 be sure to save all the fodder, for cattle like it 

 better than hay. 



Sow seed of cabbage during this month in cold- 

 frames. 



Continue to sow beets, radishes and turnips 

 outdoors, for a continued supply of greens through 

 the winter. Plant out asparagus roots during 

 this and next month. 



Georgia Thomas J. Steed. 



Cider as It is Made 



THE best cider is made from sound, well- 

 matured apples, in a cleanly and hygienic 

 manner. And the only cider press worth having 

 n these days is hydraulic. The farmer drives 

 his load of apples alongside the mill, and dumps 

 or shovels them into a hopper. The latter opens 

 on to an endless belt which carries the apples to 

 the grater or grinder located above the press. 

 From the latter, the pomace is carried down a 

 chute to the press. Two men, one on each side, 

 place a "hoop" on the floor of the press, spread 

 large pieces of burlap over the bottom, slide the 

 pomace on to this several inches deep, fold the 

 ends of the burlap over the top, and repeat the 

 process till the capacity of the press is reached. 

 Then the hydraulic pressure is applied, and the 

 juice runs into the vat below. From there it is 

 siphoned into casks on a platform back of the 

 mill. The only Hfting in the whole process is 

 that required to get the apples into the hopper, 

 which is about on j a level with the wagon 

 box. 



Any variety of apple that is good for apple 

 sauce will make a cider of good quality. Of the 

 apples in this locality, the best cider is made from 

 Harrison, a tart apple, and Canfield, a sweet. 

 Not only do these varieties yield a good quantity 

 of juice, but the quality is excellent. Ben Davis 

 is very poor for cider — the quantity of juice is 

 small, and it is lacking in flavor. Baldwins, Spys, 

 Greenings, Kings, also Golden Russets, make good 

 cider. Though the Fall Pippin is an excellent 

 cooking apple, it has a small amount of juice, 

 and the pulp is so firm that a "cheese" of this 

 variety cannot be compressed half so much as 

 the ordinary apples. A good mixture of apples 

 for cider is in the proportion of about five bushels 

 of sweet to eight of sour. 



The quantity of cider from a given quantity 

 of apples varies with diilerent varieties, in different 

 seasons, and in apples from varying soils. Some- 

 times very juicy apples will give five gallons of 

 cider to a bushel of apples. On dry, sandy soil, 

 probably three and a half gallons is a liberal 

 allowance; the average is between this and four 

 gallons. I know of a man who, in early August 

 got 230 gallons of cider from 72 bushels of 

 common drop apples of all sorts, some probably 

 not half grown. This made excellent vinegar 

 from apples usually allowed to go to waste. Any 

 early apple is good for vinegar. 



For vinegar, cider may be made at any time of 

 year. For use as a beverage in its natural condi- 

 tion, when it is desired to keep it as long as possible, 

 it should be made late in autumn, then kept in 

 a cool place. Cider may be heated and bottled 

 the same as for keeping grape juice. Or it may 

 be boiled down, then diluted with water when 

 used. It makes excellent "boiled cider apple 

 sauce," if boiled down to about one-fourth its 

 volume, pared and cored sweet apples being added 

 and the boiling continued till they are well cooked 

 through. This may be kept in a cool place all 

 winter without being sealed in jars. 



F. H. Valentine. 



For Autumn Color 



DID you ever know that pear trees color glori- 

 ously in October ? We never realized it 

 until we visited a huge nursery in Ohio and saw 

 them in large blocks. Some varieties turn yeUow; 

 others red; and the Kieffer has a distinct purple. 

 The shining, leathery leaves of the Kieffer are a joy 

 to the lover of color. W. M. 



