196 



THE GARDEN MAGAZINE 



April, 1913 



A New Novel 



By 



J.CSnaith 



Author of "Broke of 

 Covenden," "The 

 Principal Girl" etc. 



An 



Affair of State 



THE British Government with its back to the wall and 

 organized labor at its throat; the monarch, on a very un- 

 stable seat, endeavoring to prevent the complete paralysis 

 of national life which threatens in a universal strike; and the 

 reins of control in the hands of a very clever Duchess and James 

 Draper once haberdasher, now Prime Minister — these are some 

 of the contending forces in Mr. Snaith's new romance. 



THE story is told almost entirely in conversation, brilliant and arresting, and there is not 

 a lengthy description of person or scene in the book. This is a remarkable feat in itself 

 and adds wonderfully to a theme essentially dramatic and eventful. The rise of James 

 Draper from haberdasher to Prime Minister is a spectacular thing and the working of the tre- 

 mendous forces of a moribund aristocracy bent on crushing him are described by Mr. Snaith 

 in a way that makes one eager to know the outcome. 



Just Out 



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Doubleday, Page & Co., Garden City, N. Y. 



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Early Salads 



THE importance of salads has long been rec- 

 ognized but too often they are looked upon 

 as luxuries and are made from the most expen- 

 sive materials instead of the simpler common 

 plants. 



The kind of plant used for raw salads is less 

 important than that the leaves should have grown 

 rapidly with plenty of moisture so that they are 

 tender and free from woody fibre. 



Dandelions for use raw or cooked should be cut 

 before they blossom or show too much bitter milky 

 juice when broken. 



The common milkweed, if gathered when four to 

 six inches high before the leaves unfold fully from 

 the stalk, is a satisfactory form of greens, and after 

 cooking may be served cold as a salad just like 

 asparagus. 



Purslane or purslain, as it once was spelled, is now 

 ranked as a weed, but formerly was counted a garden 

 plant to be sown in a bed of good rich earth. To- 

 day we do not regard this other than a weed to be 

 exterminated. Yet its red stems and succulent 

 leaves, like the sorrel, may be used when young as 

 salad material. Purslane boiled for greens is almost 

 as good as beet greens. 



All sorts of salad dressings have been devised to 

 supply larger proportions of fat and protein ma- 

 terial. Olive and other seed oils, cream, sweet and 

 sour, and bacon fat all are useful in the manufacture 

 of salad dressing. 



' ' Greens ' ' are almost another story but it is of ten 

 difficult to decide when they differ from salads. 



Spinach boiled, molded and served cold, is not to 

 be despised as a substitute for raw salad plants. 

 Sometimes the young and tender central leaves of 

 the spinach may be served raw like lettuce. This 

 also is true of the dandelion. 



Chives, variously pronounced sives, chives and 

 shives is a member of the onion family that is 

 well worth our attention. The sod of bulblets 

 sold in the city markets from ten to fifteen cents 

 will grow for weeks in a kitchen window if cared for 

 like other plants and then may be set out in some 

 corner of a garden. The long tubular leaves are a 

 brilliant green and will convey a delicate onion 

 flavor to any food with which they are associated. 

 Perhaps the best way to use this is to cut off with 

 scissors a bunch of the leaves (ten to twenty) near 

 the roots and, still holding them together, rinse 

 thoroughly. Then, with the scissors, continue to 

 snip across until the whole is finely divided almost 

 like chopped parsley. This may be worked into 

 cream cheese which is to be made into balls for a 

 salad or put in mayonnaise dressing or sprinkled 

 over any combination of vegetables to be served 

 as a salad with French dressing. 



Horse radish used to grow in the old gardens and 

 the housewives took the smaller roots in the spring 

 and grated them and combined with vinegar to 

 give relish to veal or plain boiled beef. Often a 

 sprinkling of grated horse radish may be added, 

 like the chives, to some insipid vegetable with good 

 effect. 



The long red radish is seldom seen in the markets 

 but well may find a place in our vegetable gardens. 

 The round red ones are often so abundant in the 

 markets or grow so fast in our gardens that it is 

 worth while to try cooking them. The skin may 

 be left on, or part of it at least; if large they may be 

 divided before cooking. When tender drain and 

 serve with a white sauce. Some of the water in 

 which they were boiled may be used in making the 



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