iv AMERICAN HOMES AND “GARDENS 
“LANE’S BALL-BEARING” | 
18 the 
Best 
June, 1909 
A COUNTRY HOME 
| MAKING 
By E. P. Powell 
IV. BERRIES AND GRAPES FOR 
THE HOME GARDEN 
PUT grapes over to this article, because 
Other Styles for Less Money 
House- 
Door 
Hanger 
Made 
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New Papers on 
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Scientific American Supplement 1543 contains an 
article on Concrete, by Brysson Cunningham. 
The article clearly describes the proper com- 
position and mixture of concrete and gives the 
results of elaborate tests. 
Scientific American Supplement 1538 gives the 
proportion of gravel and sand to be used in 
concrete. 
Scientific American Supplements 1567, 1568, 1569, 
1570 and 1571 contain an elaborate discussion 
by Lieut. Henry J. Jones of the various systems 
of reinforcing concrete, concrete construction, 
and their applications. These articles constitute 
a splendid text book on the subject of reinforced 
concrete. Nothing better has been published. 
Scientific American Supplement 997 contains an 
article by Spencer Newberry, in which practical 
notes on the proper preparation of concrete are 
given. 
Scientific American Supplements 1568 and 1569 
present a helpful account of the making of 
concrete blocks by Spencer Newberry. 
Scientific American Supplement 1534 gives a 
critical review of the engineering value of re. 
inforced concrete, 
Scientific American Supplement 1574 discusses 
Scientific American Supplement 1583 gives valu- 
Scientific American Supplement 1581 splendidly 
Scientific American Supplements 1595 and 1596 
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Scientific American Supplements 1547 and 1548 
give aresuméin which the various systems of 
reinforced concrete construction are discussed 
and illustrated. 
Scientific American Supplements 1564 and 1565 
contain an article by Lewis A. Hicks, in which 
the merits and defects of reinforced concrete are 
analysed, 
Scientific American Supplement 1551 contains the 
principles of reinforced concrete with some 
practical illustrations by Walter Loring Webb. 
Scientific American Supplement 1573 contains an 
article by Louis H. Gibson on the principles of 
success in concrete block manufacture, illus- 
trated. 
steel for reinforced concrete. 
Scientific American Supplements 1575, 1576 and 
1577 contain a paper by Philip L. Wormley, Jr., 
oncement mortar and concrete, their prepara- 
tion and use for farm purposes. The paper ex- 
haustively discusses the making of mortar and 
concrete, depositing of concrete, facing concrete, 
wood forms, concrete sidewalks, details of con- 
struction of reinforced concrete posts, etc. 
able suggestions on the selection of Portland 
cement for concrete blocks. 
discusses concrete aggregates. A helpful paper. 
present a thorough discussion of sand for mortar 
and concrete, by Sanford E. Thompson. 
Scientifiz American Supplement 1586 contains a 
paper by William L. Larkin, on concrete mixing 
machinery in which the leading types of mixers 
are discussed. 
Scientific American Supplement 1626 publishes a 
practical paper by Henry H. Quimby on con- 
crete surfaces. 
Scientific American Supplement 1624 tells how to 
select the proportions for concrete and gives 
helpful suggestions on the treatment of con- 
crete surfaces, 
Scientific American Supplement 1634 discusses 
forms for concrete construction. 
Scientific American Supplement 1639 contains a 
paper by Richard K Meade, on the prevention 
of freezing in concrete by calcium choloride. 
In Scientific American Supplement 1605 Mr. 
Sanford E. Thompson thoroughly discusses the 
proportioning of concrete, 
Scientific American Supplement 1578 tells why 
some fail in the concrete block business. 
t 
Scientific American Supplement 1608 contains a 
discriminating paper by Ross F Tucker on the 
progress and logical design of reinforced con- 
crete. 
A SET of PAPERS CON- 
the grape is a fruit that ought to be used 
as freely as the berries, and I should call 
it the strawberry of autumn. It is, in fact, 
one of the healthiest of all fruits, and might 
advantageously displace meat. If I had no 
room for a vineyard I would grow grapes all 
over my house, all over my barn and sheds, 
over my stone walls and fences, and up my 
hardy trees. I would have them so abundant 
that the children could almost live on them 
for two or three months, and the overflow 
go to chickens. Almost no one has enough 
grapes, and everybody likes them. It is dis- 
proved that the seeds cause appendicitis. I am 
growing over one hundred varieties, and we 
put very few into the market. There is no jelly 
or marmalade superior to that which is made 
from grapes. With careful handling in shal- 
low baskets, covered with cotton batting, 
grapes can be kept until January or February 
in an ordinary dry sweet cellar or in drawers. 
I have a seedling which does not rot at all, but 
will dry slowly and be eatable all winter. It 
looks much like Gaertner and Lindley, and 
is very prolific. 
I shall make out a list of three black grapes, 
three red grapes, and three white grapes. I 
would place first in the black varieties Wor- 
den, a prolific and high-flavored variety ripen- 
ing early in September, and sweet as soon as 
it is colored. The bunch is large and hand- 
some and much like Concord, only Con- 
cord is later and sour till long after it is 
black. Class this as (1). For (2), select 
Herbert, one of Rogers’ Hybrids, and ripen- 
ing a month later than Worden. This is a 
royal grape in quality and handsome in bunch, 
but it does not quite pollenize itself. “The (3) 
should be Nectar. This grape is only of 
medium size, but it is delicious in quality, 
and it is in eating from September until 
freezing weather. If put in storage it keeps 
well into winter. For three red grapes I 
select Brighton as one of the most delicious of 
all grapes, and very productive—provided 
surely that you plant near it Worden, Moore 
or some other good pollenizer. Without this 
it will not bear at all. With Brighton as (1) 
I place Lindley as (2), and here again we 
get a grape that can not pollenize itself. For 
(3) take Agawam, a large red grape, with 
good-sized bunches, and keeping quite late. 
This leaves out Delaware, because the vine 
is delicate, and Iona—the most delicious of 
all grapes—because it will not resist our cold- 
est weather; and it leaves Gaertner and Ver- 
gennes to be added when you have room. Of 
white grapes, of course, we will plant Niagara 
as (1), for it is the one grape that can not 
satisfy itself with big bunches and lots of 
them. For (2) I would add Lady as the 
earliest and the sweetest. It is sometimes put 
down as lacking quality, but with me it is 
unsurpassed in richness; only I can not get 
good crops. For (3) you might select Pock- 
lington, not because it is the very best grape, 
but it has fine bunches of golden yellow fruit, 
and is the surest to produce in all the list that 
I am growing. This leaves out a few that 
cught surely to be included, Moore’s Early 
for a black that is exceedingly hardy and of - 
fine quality; Hayes, which I rank as almost 
unsurpassed in quality, a white grape; and it 
leaves out Jefferson, one of the most perfect 
grapes in existence, but needing a longer sea- 
son to perfect it than can be got north of New 
York. 
The grape needs a thorough spraying with 
