52 



WIN D FALLS. 



four tablespoonfuls of ground mustard, one tablespoon 

 each of cloves and cinnamon, one and one-half quarts 

 of strong vinegar. Put on the stove and cook till 

 nearly soft. If put in air-tight jars will keep for 

 months. 



Chili Sauce. — Four large green peppers, chopped 

 fine, seeds out, twenty-four ripe tomatoes, two onions, 

 two cups of sugar, two tablespoonfuls of salt, one table- 

 spoonful each of cloves, allspice, nutmeg, and ginger, 

 and one quart of vinegar. Cook two and one-half 

 hours. Bottle and keep in a cool place ; nice for meats. 



Lily Pickle. — Chop one gallon of green tomatoes, 

 sprinkle salt over them, and let them lie twenty-four 

 hours ; drain off the liquor and throw it away, add 

 twelve chopped onions, six green peppers, three quarts 

 of chopped cabbage, one-half pint of grated horserad- 

 ish, black pepper, cloves, etc., to taste. Add vinegar 

 to this and cook. — Florence Holmes, Tcnn. 



Bordeaux Mixture at Ken\A/ood. — My grapes did 

 not do at all well last year. Niagara rotted fearfully, 

 Vergennes, Creveling and all of Rogers' Hybrids, e.xcept 

 Agawam, lost their leaves early and of course the fruit was 

 insipid — and let me say right here, that you need not 

 look for highest flavored grapes unless the leaf opposite 

 the cluster is large, healthy, and doing its work until the 

 grapes are dead ripe. Mildew attacked the clusters of 

 Wyoming and Salem when the fruit was no larger than 

 bird-shot. The bunches so affected perished right 

 away ; Delaware was mildewed in the leaf, numerous 

 dun-colored spots appearing on the underside. The 

 leaves soon grew pale and worthless for the develop- 

 ment of high-flavored grapes. After the healthy grapes 

 were quite grown they were attacked by a diflerent 

 sort of fungus from that which destroyed Salem and 

 Wyoming. 



I was getting ready for some other fungicide than air- 

 slaked lime and sulphur, and when I read, in the 

 May number of the Garden, of the Bordeaux mixture 

 as a remedy for grape diseases, I resolved to experiment 

 with it. I dissolved six pounds of blue vitriol, costing 

 thirty-six cents, in four buckets of hot-water ; four 

 pounds of fresh lime, dissolved in cold water as well as 

 I could. These I mixed in a kerosene barrel, and then 

 added enough water to fill the barrel. 



June 2oth I sprayed Salem, Niagara and part of the 

 Delawares, using a hand-pump with a nozzle having 

 only two holes. On the 30th, mildew appeared on 

 Salem and I used the Bordeaux again, taking pains to 

 wet the clusters of fruit. That application seemed to 

 arrest any further mildew on that sort, but it did not 

 prevent the destruction of the little bunches already 

 smitten. There was a third application of the mixture 

 to the vines selected for experiment, but I failed to re- 

 cord it. July 5th I finished sulphuring the rest of the 

 vines subject to mildew, and found a Rogers' No. ig 

 mildewed, like Salem. Grape harvest began September 

 7th, heavy rain came the gth and continued till the 19th. 

 After this I noticed that a great many of the vines 



were losing their leaves, not excepting an occasional 

 Hartford Prolific, and here was my great surprise, 

 Salem was holding its leaves wonderfully and they 

 were green as leeks. This sort had always been about 

 the worst example of leaf failure; Delaware was just as 

 green, while the vines of that sort to which no Bordeaux 

 had been given were badly jaundiced and gave no good 

 fruit. The Niagara treated bore heavily, kept their 

 leaves and perfected every berry, while a neighbor's 

 vine lost its leaves and presented a poor mess of fruit 

 for the dessert. 



When I add that 1 had about a ton of Agawams ren- 

 dered nearly worthless from leaf failure and mildew, 

 you may guess with safety that I have resolved to 

 use the Bordeaux mixture ^freely and generally next 

 year. — Alfred Barow, Comininiity Gardens, Kenwood, 

 Madison Co., N. Y. 



Making Hot- Beds. — Take a hogshead and bore two 

 or three holes in the bottom. Set it down its full depth 

 in the ground, on a slant, so that the southern side is 

 six inches lower than the northern. Take some good 

 fresh stable manure and thoroughly mix with it an equal 

 quantity of leaf mold or good rich soil. Let this lie in 

 a heap until fermentation has taken place, which will 

 be in two or three days, when it should be turned and 

 allowed to heat and ferment two or three days longer. 

 Then put it in the hogshead and tread well down until 

 the latter is about half full, allowing it to stand till 

 heating takes place again. Fill in with six inches of 

 equal parts well rotted manure and garden mold well 

 mixed. Cover with a sash. If a sash is not convenient, 

 a large piece of coarse muslin may be laid over the head 

 of the hogshead and fastened by means of a tightly fit- 

 ting hoop. 



When the heat of soil is about 85° sow the seed. 

 Water with tepid water, and give air every pleas- 

 ant day by lifting the cover. On very cold frosty nights, 

 or in snowy weather, cover with boards or matting. The 

 seeds may be sown in drills, and the plants thinned out 

 as required. — S. B. Conover, N. Y. 



Bread and Butter on Bushes. — A story is going 

 around to the effect that there ^has been discovered in 

 Africa a bush, the seeds of which yield a yellow fat, 

 which does not get rancid, and is very similar in appear- 

 ance and taste to butter. Here is a great opportunity 

 for some live horticulturist in the more tropical regions 

 of California. Let him import a lot of bread-fruit trees 

 and plant them side by side with the butter bushes and 

 hybridize the two, thus securing bread already buttered. 

 This is certainly a great scheme, worthy of every effort 

 upon the part of the profession. — California Fruit 

 Grower. 



Creosoted Sulphide of Carbon as an Insecticide. 



— For fifteen years sulphide of carbon has been one of 

 the three substances recommended for the destruction 

 of the phylloxera. Of late years it has been enclosed in 

 capsules, which are insoluble in this liquid, and still 

 soluble in water. If the capsule is placed in the ground, 



