T HE GARDEN M A G AZIN E 
April, 1915 
18(i 
if 
A Happy Solution 
For Your 
Fertilizer Problem 
75 Sq. Feet Enriched 
For 25 Cents 
A FTER years of experimenting, testing 
and proving, we now have a highly 
satisfactory fertilizing mixture that will 
give both immediate and long sustained 
plant foods to the soil. It is called the 
Devlin Formula. 
Lawns 
It thickens lawn sod and increases top growth. 
Flowers 
It will increase the number of flowers and lengthen 
their blooming period. 
Vegetables 
It hastens the maturity of vegetables and multi- 
plies their yield. 
1 
x lb. $ .25 
5 lbs. .50 
10 lbs. .75 
25 lbs. i.s° 
50 lbs. 2.50 
100 lbs. 4.50 
exceed 
104 Pearl St. 
New York 
Pulverized Sheep Manure 
Best for Lawns and Gardens 
. Nature’s own plant 
food for all crops. 
Especially good for 
lawns, gardens, etc., 
where quick and cer- 
tain results are neces- 
sary. Used exten- 
sively for small fruits, shrubbery, etc. 
Rich in nitrogen, phosphoric acid and 
potash; also adds humus. Our Sheep’s 
Head Brand is 
Guaranteed Clean 
Nothing But Sheep Manure 
Free from weed seeds, which are 
killed by heat. Dried and pulverized 
for easy application. 
Send for information and prices, de- 
livered, on any quantity desired. 
Natural Guano Co. 
803 River St. Aurora, 111. 
Suggestions for the Home Table 
(Continued from page 184) 
fat into the flour with the tips of the fingers — for short 
pastry all of it, for flaky pastry one third of it. Let it 
fall through your hands into the bowl continually 
and rub it until the mixture looks like fine bread crumbs. 
If your hands are naturally moist and hot, and in very 
hot weather, cut the fat into the flour with a knife. 
If you try to rub it in you will soon have a greasy, 
unmanageable mass that would never make a light 
crust. Don’t add all the water at once. Some flour 
absorbs more than others and although the proportion, 
as nearly as possible, is one cup of water to two of 
flour, you may find your pastry far too wet to roll if 
you put in all the water at once. The dough should be 
dry enough to leave the bowl perfectly clean and dry 
when the flour is mixed in. Flour your board and 
rolling pin very slightly' and don’t let your pastry 
stick — let it slip on the board. Roll always from you; 
start on the edge of the pastry at the end nearest to 
you and roll in light, short strokes from you to the 
other end. Never roll back and forth as that breaks 
the air cells and the pastry will be heavy. Light 
pastry is full of little bubbles of air. Short pastry only 
requires to be rolled once before it is used as the fat 
is already thoroughly mixed with the flour. Flaky 
and puff pastry require many rollings. Fold the paste 
in three after each rolling and set it in a cold place to 
harden a little between each two rolls. After cooling 
turn the paste so that a different edge is toward you 
each time; this makes the distribution of fat more even. 
All cookery books give recipes for the different kinds 
of pastryq and the quantities of the ingredients re- 
quired, and my idea is simply to give certain hints to 
be used in conjunction with these recipes. For in- 
stance, in making flaky' or puff pastry remember that 
the folding you do is to make layers or flakes and you 
want to make y'our pastry rise in flakes. Flaky' pastry' 
properly' made and cut one cjuarter of an inch thick 
ought to rise to a height of two inches. Mix y'our 
paste exactly' as moist as the fat you are going to add 
to it. Also add as little flour as possible, when rolling. 
Your recipe calls for a certain proportion and you can 
see at once that if you keep on adding more and more 
you will have too much flour and your pastry' will be 
tough. Try keeping out about two tablespoonsful 
from your recipe to add when rolling. A great deal 
depends on the oven. Put flaky or puff pastry in a 
very hot oven on the bottom shelf at first, so that the 
pastry' will rise to its full height before it sets on the top. 
Gently cover the top with paper to prevent it from 
browning too soon. If you take pastry into a cold 
room to cool it will become heavy, as the steam con- 
denses and goes back into the pastry'. 
Suggestions for Savory Pies 
Have you ever treated your family to a steak and 
kidney pie? Or one made with veal and ham, or 
chicken or rabbit? All these simple pies are savory 
and make a nice change from roast, steak, or chops. 
Another advantage is that you can use the cheaper 
cuts of meat. Round steak can be used for steak pie 
and for one pound take two lamb’s kidneys, cut them 
up fine and mix with the pieces of steak. Mushrooms 
are sometimes used instead of kidney. About two 
dozen oysters can be used to a pound of steak to vary' 
the flavor. 
For a plain family' dinner suet crust can be used, or 
either kind as you prefer. Veal and ham pie with hard 
boiled eggs, using puff or flaky pastry' for the crust, 
makes a more fancy dish and served cold is an excellent 
cold luncheon or supper dish. A’ou can make it into 
small individual cases if you like instead of one large one. 
Decorating Pastry 
For glazing meat pies the yolk of an egg, well beaten 
with a tablespoonful of water, is put on with a pastry 
brush. For sweet pies and tarts glaze with one tea- 
spoonful of sugar dissolved in twoof water, brushed over. 
Savory pies are usually decorated with flowers, 
leaves, and odd shapes. To make pastry leaves roll 
the odd bits out quite thin, cut with a sharp knife into 
diamond shapes, and with the back of a knife make one 
line down the centre and two or three each side for the 
veins, pinch one end for the stalk. For a rose roll a 
strip one inch by six and roll it up, take it up in your 
hand pinch one end, cut the top across each way and 
turn the ends down for petals. All pastry must have 
holes to let the steam escape. Sweet pies are left plain. 
Is Your Refrigerator 
Poisoning Your Food? 
A leading medical authority says: "A poor 
refrigerator means not only wasted ice but 
often wasted lives from spoiled food." Read 
what physicians and others say about won- 
derful ice-saving and health protection the 
Monroe affords. 
Housekeeping Institute 
SKMonroe 
Established 1868 
The Monroe food compartments 
are Genuine Solid Porcelain ware 
— in one piece — over an inch 
thick — every corner rounded. 
Not cheap porcelain-enoinel on metal 
base — but one piece of white unbreakable 
porcelain ware which can be easily kept 
free of germs — no cracks, joints, or corners 
— nothing to break or chip. 
30 Days Trial — Cash or Credit 
Sold direct from factory at factory price. 
Freight paid and all money back if not 
absolutely satisfactory. 
Monroe Refrigerator Co. (Established 1868) 
" Using about one 
third the ice the others 
did." T. G. Mackie, 
New Orleans. 
“ Cut ice bills from 
$36 to 5 S." T. W. Wil- 
liams, Milwaukee. 
"Reduced ice bills 
nearly 40 per cent." Dr. 
B. H. Wells, Southport, 
Conn. 
" Much more economi- 
cal than any other of 
several I have had." 
Dr.O. B. Shreve, Salem, 
Mass. 
" Saved about 50 lbs. 
of ice per day over 
another make of same 
size.” W. M. Rieke, 
Paducah, Ky. 
“ An ice saver, a germ 
preventor, hence a 
health preserver to any 
family.” Dr. Chas. 
Hupe, Lafayette, Indi- 
ana. 
“ Economical in use 
of ice, and preserving in 
best manner articles 
placed in it.” Dr. R. E. 
Starkweather, Evanston, 
Ills. 
once for 
about refrigerators 
It tells you how to select 
the home refrigerator — 
how to keep food longer 
without spoiling — how 
to cut down ice bills — 
how to guard against 
sickness — doctor’s bills. 
Sta. 14C, Lockland, 0- 
Write for 
folder 
_ ciwn 
Jvrfectio 
'NGLISH lawns are world- 
j famous, owing to the va- 
rieties of seed used. We import the best of each 
season’s crop. Despite the limited imports, we offer 
our choice English mixtures suitable for our climate 
at usual prices. These mixtures have never been 
surpassed. Trial pound, 40 cents, prepaid; 5-pound 
bag, $1.25, f. o. b. Waukegan. 
BLATCHFORD CALF MEAL FACTORY 
Established at Leicester, England , in 1800 
Department 3 
Waukegan Illinois 
The Colorado Silver Fir 
an evergreen of beautiful color and symmetri- 
cal form. Branches sweep downward in grace- 
ful curves, and are covered to the tip with fine 
needles, giving the whole tree a silvery sheen. 
One of the very finest evergreens for general 
planting. It will be perfectly 
safe to move the trees from our 
nurseries during the next two 
months. 
Other splendid evergreens, 
shade trees, perennial plants, 
vines and Roses are de- 
scribed in our Book of 
Trees which will be sent 
free to all who desire it. 
X' *’ . . .* 
--T 
ifir* 
i ’ •. .Jh- 
Cherry Hill Nurseries 
T, C. Thurlow’s Sons Inc. 
Established 1832 
Box 56, West Newbury, Mass. 
RSSBsiMl.KiaiLl- 
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