W IN D FA LLS . 



He has thirteen acres, but thirteen in his case has been 

 a lucky number. Being unable to read or write, his 

 own sturdy good sense and the excellent quality of Nor- 

 folk county soil has enabled him to make a splendid 

 showing. While he has not quite thirteen children he 

 has enough hands in his own family to attend to his 

 thirteen acres, and raises thereon from two to three, 

 and sometimes, four crops a year. So in fact his thir- 

 teen acres becomes twenty-six, or thirty-nine, and some- 

 times fifty-two acres. He has sold as high as fi,ioo 

 from one acre in lettuce, doing his work without employ- 

 ing outside help, and counting his fertilizer and seed bill 

 $ioo (a liberal estimate), he cleared f i,ooo from that one 

 acre in one crop. 



As fast as his boys become of age he buys them a snug 

 little $3,000 to $5,000 farm. He has money to loan and 

 a snug bank deposit for that "rainy day," and although 

 getting well along in years, is still bright and cheerful 

 and happy. The secret of his success is good sense, a 

 willingness to work, sticking close to business and cov- 

 ering a small farm in a thorough manner. The whole 

 truth compels us to add that he has one and a half acres 

 of oyster ground adjoining his thirteen acres, and at odd 

 times has a few hundred bushels to sell and help swell 

 his income. — Cornucopia, Norfolk, Va. 



Broiled Tomatoes. — The tomato broiled is grateful 

 and invigorating beyond almost any other dish of our 

 climate. The fruit itself is the most easily produced 

 from the soil, most plentiful and cheap ; and the method 

 of preparation is the very simplest form of cookery. 

 Select from your garden or market basket a proper num- 

 ber of perfectly ripe and sound tomatoes, taking care 

 that the skin is not broken. After wiping them clean, 

 cut off a thin slice from the "stem end " of each, and take 

 out the bard core from the center. Then set them close 

 together on the wire broiler, keeping the cut side level 

 on top ; cover the cut side with salt and pepper, and 

 place the broiler over a hot fire of live coals. Do not 

 close the lid of the broiler upon them. Now let them 

 cook steadily until thoroughly done — occupying about 

 twenty minutes. The salt and pepper are absorbed by 

 the juice; which assumes a fine reddish brown color and 

 exhales a flavor of unequaled quality. Remove them 

 from the broiler with a broad fork, passing the prongs 

 under, so as to avoid breaking or overturning. They 

 may be served either in the skins or with the latter re- 

 moved. With any form of meat, vegetable, or bread 

 there is no sauce, foreign or home made, which can be 

 compared with this simple, inexpensive dish. 



Various Recipes. — Tomato CatcJnip. — Perfectly ripe 

 tomatoes, one-half bushel, wash clean and break in 

 pieces, then put over the fire and let them come to a boil, 

 and remove them the fire ; when they are sufficiently 

 cool to allow your hands in them, rub through a wire 

 sieve ; and to what goes through, add salt two teacups, 

 allspice and cloves, ground, one teacup each ; best vin- 

 egar one quart. Put on the fire and cook one hour, 

 stirring carefully to avoid burning. Bottle and seal for 

 use. 



251 



Currant Catchup. — Nice fully ripe currants, four 

 pounds; sugar, one and one-half pounds ; ground cinna- 

 mon, one tablespoon ; salt, ground cloves and pepper 

 one teaspoon each ; vinegar, one pint. Stew the cur- 

 rants and sugar until quite thick, then add the other in- 

 gredients, and bottle for use. 



To Drv Currants in Sugar. — Take fully ripe currants, 

 stemmed, five pounds ; sugar, one pound ; put into a 

 brass kettle, stirring at first, then as the currants boil 

 to the top, skim them off; boil down the syrup until 

 quite thick, and pour over the currants, mixing well ; 

 spread on flat dishes, and dry in a shallow box covered 

 with mosquito net to keep ofl: flies. 



Preserved Jpateriuelon Kinds. — Cut the rind in long, 

 thin strips after peeling, and preserve in equal weights 

 of sugar, cook down the syrup thick enough so that it 

 will crystalize. This is an excellent substitute for citron 

 in cakes. 



Frencli Mustard. — Flour of mustard and wheat flour 

 equal parts, a pinch of bay salt and cayenne pepper ; 

 vinegar to mix. 



Fig Candy. — One pound sugar and one pint water; 

 set over a slow fire. When done add a few drops of 

 vinegar and a lump of butter ; boil a moment and pour 

 into a dish in which split figs have been laid. Mark 

 and break in squares. — Henry Holmes. 



White Chrysanthemums. — To obtain pure white 

 chrysanthemums, cut the plants when in bud, and hang 

 them in a wash-room in the dark. Boil water in the 

 coppers ; this raises the temperature sufficiently to cause 

 the flowers to open in five or six days, if the water is 

 continuously boiled — I^e Jardin. 



New Race of Dwarf Dahlias.— T. W. Girdlestone, 

 secretary of the National Dahlia Society, has succeeded 

 in obtaining a dwarf race of dahlias. The plants are 

 not more than twelve inches high, and are very bushy, 

 spreading, and free in flowering. There are only twelve 

 varieties at present. The blooms are of medium size, 

 and the colors are distinct and rich, more particularly the 

 scarlet and crimson shades, which can be employed to 

 immense advantage in the flower garden, where their 

 eflect is showy and novel. — Tlie Gardeners'" Magazine. 



A New Begonia. — Begonia Credueri is a new hybrid, 

 obtained from B. Sdiarjfii and B. nietallica. Its habit 

 is like the latter, but the flowers and the color of the 

 foliage resemble B. Scharffu. The plant is twenty to 

 thirty inches in height ; it has an abundance of orna- 

 mental foliage, and is exceedingly vigorous. The upper 

 side of the leaves is deep metallic green, while the under 

 side is dark red. This variety is particularly valuable 

 for decorative purposes. It is propagated principally 

 by cuttings, as good seed is rarely produced. — I\evue de 

 /' Horticulture Beige. 



Copper in Wine. — A French chemist has discovered 

 a process for removing all traces of copper from wines 

 which are made from grapes treated with fungicides 

 containing this metal. The quality of the wine is in no 

 way injured. — L' Agriculteur Fraiiiois. 



