XXxil 
AMERICAN HOMES AND GARDENS 
March, 1912 
} | ‘HE renting agent calls attention to the WoLFF PLUMBING FIXTURES 
as his best guarantee to the prospective tenant of the high grade of 
the plumbing system—indeed, the type of the whole buildings is 
many times inferred from the use of WOLFF material throughout, When 
renters become builders, the worries from “‘assembled’’ plumbing contrasted 
with the perfect service of the all-built-by-one-house WOLFF plumbing, 
makes it easy for the architect to use WOLFF specifications. 
ESTABLISHED 1855 
L. Wolff Manufacturing Co. 
MANUFACTURERS OF 
Plumbing Goods Exclusively 
The Only Complete Line Made By Any One Firm 
General Offices: 601 to 627 West Lake Street, Chicago 
Showrooms: 111 North Dearborn Street, Chicago 
Omaha , St. Louis 
Trenton Minneapolis 
Denver 
CHAMBERLIN 
At Old Point @mfort, Vittinia 
LLSLUEERLR LA ADL EBEEELELENDPLM EEE L EL ELLE LD gp 
Unique Location and Surroundings 
Hotel Chamberlin is located right in the Centre or 
Military and Naval Activities, and in the Midst of Country 
replete with Historic Surroundings and Associations. 
From the luxurious Lounging-rooms of The Hotel, one commandsan extensive View 
of Hampton Roads, a brilliant and ever changing naval Panorama. 
Fortress Monroe, with the fascination of Military Life—Drills, Dress-parade, etc., is but 
a minute from The Chamberlin. 
The Chamberlin is the Social Centre for the Army and the Navy. Every Social Function is brightened by 
the Presence of Army and Navy Officers.—Plenty of Gaiety and Life—Dance Programs always filled.—A Spice 
and a Dash to social Life that takes it away from the Commonplace. 
Every attraction is yours to enjoy to the full at this big, luxurious, yet intimately homelike Resort. 
_ The Sea-pool. is the most magnificent indoor bathing Pool in America, radiant with Sunlight, and supplied 
with ever-changing, Pure, Fresh Sea-water. 
The Medical Bath Department is in charge of an expert in Hydropathy and is complete in ey 
every detail. on 
The Chamberlin is an ideal Place for Rest, for Recuperation and for Pleasure 
ts 
For further information 
and interesting illustrated 
booklets, af ply at any Tourist 
Bureau or Transportation 
Office or address me, per- 
sonally, 
GEO. F. ADAMS, Mer, 
‘) Fortress Monroe, Va. 
New York Office, 1122 Broadvray 
SUEEEBEOLLEEEE LP 3 
9 PLIPILDLLLLLL LLLP DELLE PELL PA gigs 
N 
when allowed to ripen on the vine. 
stem to run up the pole. About every ten 
inches tie the plant loosely to the pole. I 
find the best material to use for this is old 
muslin torn up into strips about half an 
inch wide. Tie the strip tightly to the pole, 
and then make a loop with the ends around 
the plant. This will support it without 
cutting or bruising. My plants always grow 
up far above my head, and I have to stand 
on a box to tie the uppermost parts. 
HOW TO CONTROL THE RIPENING OF 
FRUIT 
The whole secret of success in con- 
trolling the ripening of the fruit, consists 
in trimming the plant itself. I have already 
mentioned that every side shoot must be 
cut off. When the green tomatoes begin 
to turn white, cut off all leaves which shade 
them. Of course those at the bottom of 
the plant will turn white first. Simply cut 
off the leaves as fast as tomatoes are 
needed. If they ripen too fast, stop trim- 
ming. This method allows sunlight to fall 
directly upon the fruit, and insures thor- 
oughly ripened tomatoes. Many of those 
you buy are not so ripened, but have been 
picked from vines on the ground. There 
is the greatest difference in the taste of 
such fruit from those ripened on a vine 
fastened to a pole. It is interesting to see 
tomato vines trained up in this manner 
about the first week in September. At the 
bottom of the pole only the stem of the 
plant is left; all the leaves and tomatoes 
having been removed. About half way up 
the pole clusters of tomatoes are red or 
turning so. Above them are green ones, 
and at the extreme top, small ones are just 
beginning to form. By the method just ex- 
plained the whole matter of output is in the 
grower’s hands, and no waste need occur. 
I gather ripe tomatoes, when the vines are 
not touched by frost, until the third week 
in October. With the vines on low sup- 
ports or on the ground this is practically 
impossible. The writer finds it always ad- 
visable to plant a row of early corn on 
each side of the tomato space. 
The corn may be gathered and the stalks 
removed before many of the tomatoes 
ripen, and an abundance of sunlight and 
air is thus secured. This plan is especially 
desirable for small gardens where space 1s 
at a premium. 
DCES THIS METHOD REDUCE THE OUTPUT? 
Some readers may ask if this method 
does not reduce the number of tomatoes 
that the plants would ordinarily yield. The 
writer’s experience has been to the con- 
trary. He not only obtains a much larger 
crop, but the tomatoes are much finer in 
quality. Of course none are lost by rot, 
which is often the case where the fruit 
touches the earth, when the vines run on 
the ground. When I first tried the method, 
I was somewhat skeptical as to the results 
I would obtain, and therefore only planted 
half of my plants on the poles. The 
balance IJ left as usual on the ground. But 
one season convinced me that the pole 
method was far superior. The labor neces- 
sary to trim the plants and train them up 
the poles is very small when one considers 
the excellent results which follow. 
If it is so desired the entire vine and 
the tomatoes upon it may be taken from 
each pole just before a killing frost, and 
they may be stored in a cool dark place in 
the house. The fruit upon them will 
gradually ripen, giving ripe tomatoes until 
January. This is in many respects a 
simpler method than wrapping each tomato 
in paper and has given good results; the 
fruit seeming to retain its flavor bette: 
THE 
