This is an open department for the use of all interested observers , from whom correspond- 

 ence is solicited on any topic of horticultural interest . Valuable items are frequently crowded 

 out, but all will appear in due time. 



Mid-Summer. 



They are raking the hay in the meadows, 



And the breezes its fragrance are bearing; 

 In the mid-summer bounty and gladness, 



Our hearts are restfully sharing. 

 In the elm trees down by the river, 



I hear the bobolinks singing ; — 

 Their song feels the wings that upbear it, 



In its tireless freedom up-springing. 



The freshness of spring time is meeting 



The fullness of ripening things ; 

 Before and behind him the farmer 



Promise and recompense brings. 

 Kindly the heavens are bending, 



Like the roof of a home, o'er his toil ; 

 Swiftly God's messengers hasten 



To nourish and quicken the soil. 



For " He waters the hills from His chambers," 



And sweeter our blessings are seeming 

 When the radiant warmth of His goodness 



In dewdrop and sunbeam is gleaming. 

 And now, with His quickening impulses, 



The beauty around us is thrilling; 

 In the mid-summer's lavish out pouring. 



With mercies our lives He is filling. 



— Olive E. Dana. 



Controlling the Yellows. — " Horace E. Griffin, yel- 

 lows commissioner for the township of Casco, this week 

 made an examination of the orchards of Mrs. Hiram 

 Griffin and Mrs. Stowe, and of the three thousand 

 trees, he found not a single indication of the disease. 

 In some of the orchards he found symptoms of yel- 

 lows, but not to so great an extent as to cause any 

 alarm, it being generally attended to as soon as seen."— 

 South Haven i^Mich. ) Sentinel. 



This is now the common experience in the Michigan 

 peach region, although it is but a few years ago when 

 growers there were on the point of despair because of 

 the ravages of the yellows. Persistent and united 

 action in eradicating the disease has brought about this 

 happy state of affairs. 



Profit on Currants. — J. B. Emery, of Riverside, 

 Mich., found his currants a profitable investment this 

 year. He hauled seventy-five cases of currants to the 

 boat in one load, consigned them to himself, and placed 

 them where he thought they would do the most good. 

 They sold for $150, giving him a profit of $125.50. — 

 Allegan {Mich.) Gazette. 



The Concord and Hartford Grapes. — To say that 

 there is "no longer any excuse for planting the Con- 

 cord," as Dr. Hoskins does in the July Garden, is to get 



about as wide of the mark as pos- 

 sible. Few people in other states 

 have any conception of the mar- 

 velous success and popularity of this grape in the seven 

 lake towns of Chautauqua county. Don't pass judgment 

 on the Concord till you have seen Chautauqua Con- 

 cords. For the general grower here, the Hartford has 

 merits. It is ten days earlier than the Concord, re- 

 markably prolific, and when well grown is of passable 

 quality. To begin the season with a half acre of 

 Hartfords is fully as profitable as the same area of 

 Concords, which are marketed at a lower price. 



About 6,000 tons of Concord grapes were sold from 

 this county during the season of i88g. There were 500 

 full car-loads of about 12 tons each. I do not mention 

 these figures to boom this grape section ; only to point 

 out some pretty substantial reasons for planting the 

 Concord. If the rate of increase in grape production 

 of the past ten years is kept up for ten years more, the 

 year igoo will see from this county the annual grape 

 product worth several million dollars. — S. S. Crissev, 

 Fredonia , N. Y. 



How to Cook Cranberries. — Recipes Adopted by the 

 American Cranberry Groivers' Association. — i. Wash 

 them. Wash them clean, and remove all stems and 

 leaves. 



2. Akoays cook in a porcelain-lined kettle or stew- 

 pan. A'e-'er cook in tin or brass. 



3. The sooner they are eaten after cooking, the 

 sooner you will know how good they are. 



Sauce No. i. — *i quart berries, i pint water, i pound 

 granulated sugar. Boil ten minutes ; shake the vessel, 

 do not stir. 



Sauce No. 2. — *i quart berries, i pint water, i pound 

 granulated sugar. Bring sugar and water to a boil ; 

 add the fruit and boil till clear — fifteen or twenty min- 

 utes. 



Sauce No. 3. — i pound berries, i pint (scant) cold 

 water, yi pound granulated sugar. Boil together ber- 

 ries and water ten minutes ; add sugar and boil five 

 minutes longer. 



Strained Sauce. — i}-^ pounds berries, i pint water, 

 pound sugar. Boil together berries and water ten to 

 twelve minutes , strain through a colander and add 

 sugar. 



Cranberry Jelly. — I'i pounds berries, 1 pint water. 



*This means a full, 

 weigh full 17 ounces. 



heaped dry measure quart, which should 



