202 



THE GARDEN MAGAZINE 



April, 191S 



IV/fRS. ELSIE McFATE, practical artist- 

 gardener, of Pittsburgh, Pa., begs to an- 

 nounce that a list of plants, grown by her at 

 her Hardy Plant Nursery, at Turtle Creek, Pa., 



is now ready. 



Those who desire this interesting little 

 book should address request to 



Hillside Hardy Flower Gardens 



Turtle Creek, Pa. 



"RE-MOVE-ABLE" 



Last a 

 Lifetime 



Also makers of ! * p*. 

 1 Re-Mow Able" \6\; > 

 Steel Flag Poles 



Clothes Posts — i 



Made of high-carbon galvan- 

 ized steel tubing, filled with con- 

 crete. You drop them into the 

 sockets and can remove them in 

 a moment. Heavy steel sockets 

 separate from posts. No skill 

 needed to drive them. Save cost 

 of digging holes. Adjustable Hook 



> on each post makes clothes hang- 

 ing easy. 



Don't disfigure your lawn with short- 

 lived wooden posts when the indeslruct- 



... _ ible "RE-MOVE-ABLE" cost less. 



ir] Write for Folder A or ask your dealer. 



Milwaukee Steel Post Co. 



MILWAUKEE, WIS. 



Dwarf 

 Apples 



Fruiting Sizes 



Send for Catalog 



The Elm City Nursery Co. 



New Haven Dept. J Connecticut 



"Detachable" Hose Reel 



Can be easily changed from one faucet to 

 another. Put a faucet on front and rear 

 of house, in garage, etc. 



Quickly slipped on and off the faucet. 

 Hose securely attached to reel. 

 Easily carried about. You can 

 unreel the hose as needed with 

 the water turned on. Reel re- 

 volves on the faucet. 



Prevents kinks and twists in the 

 hose — makes it last longer. 

 Fire Protection — ready for instant use 

 by having a special faucet in kitchen or 

 laundry. Small expense. 

 Ask your hardware dealer to show you or 

 write for booklet" Useful things for law} 

 SPECIAITY MFG. CO., 1054 Raymond Ave., 

 St. Fanl, Minn. 



GRAPE VINES 



Gooseberries and currants. Best varieties and finest Send for 

 grade of stock. Guaranteed true. Prepared to meet the FREE 

 demands of large and small growers and country estates. p« «» 

 Largest growers of grape vines and small fruits in the 15 vJ VJ K. 

 country. T. S. HUBBARD CO. Box 55, Fredonia, N. Y. 



Save Your Fruit Trees! 



KEEP THE BORERS OUT BY USING 



1Y/'\¥^^\TI7' A "%7 the ounce of prevention that is worth more 



WjM li\l J W r\ /V t ^ lan ;l P" un( ' °f cure. It increases the value 

 ■^ ^* "^ * ™ *"■ ^ of your crop from $100.00 to $250.00 per acre. 

 (Reg. U. S. Pat. Off.) It is guaranteed to keep borers out of peach, 



plum, apple, pear and quince trees. Does not harm the tree, but 



prolongs its life indefinitely, and also gives protection against the 



ravages of rabbits and field mice. 



Costs, to apply (including labor,) from $3.00 to $5.00 per acre, 

 according to size and number of trees, and one application every 

 two or three years is sufficient. 



Agents Wanted 



We want live agents in every County in every section of the country where fruit is grown. No cash required, 

 liberal commissions, exclusive territory. Write for free literature and authoritative reports, explaining what the 

 borer is, how it destroys your trees, and how easily it can be exterminated. Agency preferences granted to fruit 

 growers who have used, or are now using, Borowax on their own orchards. 



Trunk of 8-year old Peach 

 tree killed by borers 



BOROWAX MANUFACTURING CO., Box 225, Little Silver, N. J. 



In the fall supply it generously with a top dressing 

 of manure. 



Rhubarb can also be forced easily during the 

 winter months in pits or in cellars. Only healthy, 

 well developed roots should be used as these are 

 the storehouses from which the stalks are supplied, 

 no additional food being taken up by the roots 

 during forcing. Dig up the roots late in the fall, 

 cover lightly and allow them to freeze thoroughly, 

 thus cheating them into the belief that winter has 

 been short and it is time to be up and doing. Pack 

 the roots as closely together as they can be crowded, 

 filling the spaces with sand or garden soil, well 

 watered but never soaked. Give a steady tempera- 

 ture of from 50 to 60 degrees (this may be attained 

 by small stoves or lighted lamps), and in two or 

 three weeks the young tender shoots will appear. 



While pieplant in gardens revels in the sun, light 

 is to be excluded from cellars where it is forced, 

 even the light of lamps; otherwise, leaves develop 

 which use the root-food needed for the growth of 

 stalks. The color also is more delicate when grown 

 in the dark. 



•Try some of the following recipes: 



Stewed rhubarb. The old conventional way was 

 to peel the stalks and cut them into inch pieces. 

 The new, improved process is, not to peel, but wash 

 carefully; cut as before, pour boiling water upon 

 the pieces, and let them stand until the water cools, 

 which is then poured off. This draws out any 

 hint of rankness lurking in the stems, while the 

 delicate color of the skin remains, giving a pink 

 tinge to the compounds when cooked. To 2 pounds 

 of pieplant thus prepared add 1 5 cups of sugar and 

 enough boiling water to nearly cover. Cook quickly 

 without stirring. Leave in the saucepan until cold so 

 that the dainty pieces may be unbroken when served. 

 The skin gives a delicate pink to the whole, besides 

 imparting a pronounced and pleasant flavor which is 

 lost when the stalks are peeled before cooking. 



Spiced pieplant. Slice 25 pounds of pieplant; 

 sprinkle one pound of sugar over it and let it stand 

 over night. In the morning drain off the syrup and 

 add one cup of sugar and half a cup each of vinegar 

 and water. Drop into the syrup small bags filled 

 with a mixture of | of a teaspoonful each of cloves, 

 allspice and ginger, and one teaspoonful of cinna- 

 mon. Boil until the syrup begins to thicken, then 

 remove the spice-bags and add the - pieplant; 

 simmer altogether one hour. This keeps well and 

 will be found a tempting relish with cold meats. 



Pieplant butter. Do not peel. Wash carefully, 

 cut fine, pour over it one pint of boiling water, stew 

 until smooth. To each pint of the stewed pieplant 

 add an equal quantity of light brown sugar, and 

 half a grated nutmeg. Cook 15 minutes, stirring 

 constantly. Pour into tumblers and keep cool. 



Pieplant and orange marmalade. One quart of 

 tender pieplant, pulp of half a dozen oranges with 

 their grated outer rind (do not use any of the white 

 inner skin) and i| pounds granulated sugar. Sim- 

 mer gently until of the desired consistency. 



Pieplant and fig jam. Six pounds of pieplant cut 

 fine; cover with six pounds of sugar and let stand 

 over night. In the morning add the juice, pulp, and 

 grated rind of two lemons, \ pound seeded raisins 

 chopped fine, one pound chopped figs. Cook until 

 thick. Keep in jars. This is also fine for cake filling. 



Pieplant punjo. Four pounds of pieplant cut 

 in small pieces and stewed in one pint of boiling 

 water: when cooked fine add an equal quantity 

 of granulated sugar, and one ground pineapple; 

 simmer half an hour, being careful to keep it from 

 burning. The acid of the rhubarb, mingled with 

 the delicate sweet of the pineapple, makes a most 

 delicious desert. 



Pieplant and tapioca pudding. Wash one quart 

 of pieplant, cut it in small pieces, pour over it two 

 cups of sugar, and stew in double boiler until tender. 

 Add no water in cooking as the juice of the pieplant 

 drawn out by the sugar will suffice. With care not 

 to break, skim out the pieces of pieplant. Add 

 enough water to the syrup left in the boiler to make 

 two pints, and when boiling add two thirds of a cup 

 of tapioca which has been soaked in water. Let 

 it boil one hour, add teaspoon of butter and pour 

 over it the pieces of pieplant. Bake for half an 

 hour. When done cover with a meringue made of 

 the whites of two eggs and one half cup of sugar, 

 flavored with orange. 



Rhubarb and mint jelly. Cook stalks of pieplatnt 



The Readers' Service is prepared to advise parents in regard to schools 



