150 
The Garden Magazine, April, 1920 
Make Your House 
Plants Flourish 
* l 
The soil of potted plants 
needs replenishment and 
nourishment. Mix in a 
little 
IJ SODUS f’ 
riuMUj 
“The Essence of Fertility” 
and you will marvel at the improvement in your plants’ growth. 
Sodus Humus gives new life and vigor to plants, shrubs, 
lawns and gardens ( flower and vegetable). 
i -peck size for Home Use. 2-bushel size for Garden Use. 
Absolutely odorless. 
Carload lots for large users like Farms, Greenhouses, Nur- 
series and Golf Links. Prices on request. 
Send for interesting literature 
SODUS HUMUS COMPANY 
Hidden Beauty 
The beauty of a blossom depends upon the plant food that is supplied to the blooming plant. Lustre 
of foliage, wealth of bloom, depend on the nourishment of the plant. 
“Dr. Grozum” 
A scientifically prepared, properly balanced plant food of great value. It is 
Economical, Odorless, Easy to Apply, Compact and Clean. 
“Dr. Grozum” only charges you Si.oo for a visit. This will enable you to make one-hundred gallons 
of plant food that is made from a scientific formula, and at the same time is Nature’s own food. 
“Dr. Grozum” has none of the disagreeable features of the ordinary commercial fertilizer, and is 
more effective. 
Let us tell you about this wonderful plant food. 
Send us Si.oo and the name of your dealer. We will send you enough “Dr. Grozum’ to make one- 
hundred gallons of plant food. 
LEVERING & LEVERING Specialists in Fertilization Keyser Bldg., Baltimore, Md. 
( Continued from page 148) 
is likely to be used for each post. In dipping, 
the creosote goes much farther and the cost of 
oil is correspondingly reduced. Brush treatment 
costs run between five and ten cents a post. 
SALVAGE FROM WEEDS 
W E HAVE to expend labor to remove weeds 
and any return from utilizing them is 
clear gain. In but few cases is the value of anv 
weed great enough to justify gathering it solely 
for utilization. The most pertinacious of all 
weeds, all garden weeds, at least, is Purslane, 
“pusley.” “Meaner than pusley” is an ancient 
comparison. A few people eat Purslane as a 
“green,” but is appears rather late and so manv 
of the very best vegetables have become ready 
to eat that not many will care to eat what is at 
best only a mediocre green. But it is the best 
of all plants to supply green food for hens. It 
will not wilt for days. The grass, the clover 
you throw to hens, wilts in a short time, usually 
before they have eaten much of it. Hens do 
not eat green stuff rapidly, as they do grain. 
Before they have consumed it in their leisurely 
pecking, most of it has wilted and become unap- 
petizing. But Purslane stays fresh until they 
have eaten every bit, even the stalk. 
Lamb’s-quarter, or pig-weed (one of the two 
weeds called Pig-weed), is a far nicer green than 
most cultivated greens. It is little inferior to 
green Peas. However, its value for human 
consumption is lessened by the fact that the 
period when it can be eaten is short, as it is early 
attacked by a fungous affection that causes its 
leaves to be shot with blue. But even so, hens 
eat it as eagerly as they do clover, and pigs delight 
in it. “Fattens pigs just as well as grain,” say 
old farmers. Recently scientists have cor- 
roborated this belief by telling us of a fat they 
have discovered in green things, an hitherto 
unknown fat and we learn that certain sorts of 
“garden sass” which we supposed we ate for 
pleasure and their beneficial effect upon the diges- 
tive apparatus and gave no actual nourishment, 
do possess nourishment. 
Young Milk-weed is certainly worth much more 
than the mere labor of gathering it. The earliest 
of greens except the Dandelion, it makes a fine 
dish and if any cultivated green came so early 
and were so good, the seed catalogues would star 
it. Elecampane, prominent in the pharmacopeia 
of all herb doctors, is a troublesome weed in 
many places and makes a rather characterless 
green that does well enough if you can get nothing 
better and if you cook your greens with salt pork, 
bacon, or other things which give flavor, then it 
is very successful, for it is tender, smooth, bland, 
an excellent neutral base in dishes whose charac- 
ter comes from some ingredient of marked flavor. 
Some people eat Sorrel and others Mustard. 
The cultivated varieties of these may be good, 
but the wild varieties have so small a foliage that 
you can’t afford the time to prepare them for 
cooking. Brakes and Ferns, only occasionally 
weeds, but among the most stubborn of weeds 
when they get into the cultivated land, or rather 
when your plow invades the long uncultivated 
sod where they hold sway, are every little wnile 
declared by somebody to be just as good as aspar- 
agus when eaten as young shoots. They are 
passable, perhaps worth a short trip to the pas- 
ture, but it is not likely that they will be con- 
sumed in a noticeable degree by other than the 
one form of insect, bird, or animal life which now 
eats them, small boys. The Docks, too, are 
occasionally warmly recommended as greens, 
but after trying the bitter things, most of us will 
decide that only an unusual taste is welcomed. 
