Winter Vegetables in Louisiana. 
Foi the edification of many of your read¬ 
ers in the frigid North I am going to tell 
.you what we raise in the shape of garden 
truck and field vegetables in the “Louisi¬ 
ana low land low.” My description of win¬ 
tering in the “gulf belt” is especially in¬ 
tended for the eyes of those of my brother 
farmers who are even now warming their 
shivering forms by the big chimney fires 
in the log cabins of the far Northwest, in 
the dear prairies of the corn and wheat 
lands of our common country. The cre¬ 
vasse waters having receded from our fer¬ 
tile lands many of us set to work tilling our 
fields. Cabbage seed was sown in great 
quantities in Southern Louisiana. Our 
great vVorld s Industrial, and Cotton Cen¬ 
tennial, to open in New Orleans. Dec. 1, 
will attract hither millions of visitors and 
the} must be fed, not with northern grown 
beans and canned goods, for of these they 
have a surfeit at home* but with fresh, 
green vegetables grown here during the 
winter. The cabbage worm has been very 
destructive to young plants in this section 
this tail and many remedies have been 
tried without avail. London purple, Paris 
green, lime, even carbolic acid, have all 
been experimented with without success. 
Whale oil soap and kerosene mixed with 
water and sprinkled over the plants has 
done better than any other remedy tried. 
Many around me have lost whole fields of 
plants by the ravages of the destructive 
worm. I have been singularly fortunate, 
and count upon my twenty acres 150,000 
thrifty, cabbage plants, just commencing 
to head. These will ripen in December and 
will then bring fifteen cents per head, in 
the New Orleans market. Seed sown in 
:September ripens in ninety days, Fottler’s 
Brunswick is the variety. Our win ter’s 
cold—tempered by warm sea breezes from 
the Mexican gulf—renders onr climate de¬ 
lightful and healthful. Lemons, limes, 
bananas and pineapples grow with but 
flight protection, while the delicious or¬ 
ange is our “queen of fruits.” Some idea 
may be formed of the blandness of our cli¬ 
mate when the following list of vegetables 
s.re classed among our winter crops: Tur¬ 
nips, cabbage, beets, radishes, carrots, on¬ 
ions, eschallots, garlic, mustard, roquette. 
cauliflow'er, peas, cress, lettuce, leeks, pars¬ 
ley, celery, endive, spinach, etc , etc. Can 
even Florida, the so-called “land of flow¬ 
ers” make a better showing than this ? 
What think you, sturdy sons of the great 
Northwest, huddled together around your 
fireside to escape the icy embrace of the 
freezing winds, the frigid hand of Jack 
Frost, of the possibilities of a country like 
ours—fresh vegetables the year round, with 
salt water fish, game and fruit in abun¬ 
dance? Our oranges are just ripe and ma¬ 
ture watermelons are still on the vines. Our 
sugar planters are casting about for a more 
profitable crop. Sugar cannot be made 
and sold for the price it is now bringing, 
cents per pound. But beet sugar, as now 
produced by France, Germany and Austria, 
will drive the Louisiana article from the 
market unless the “diffusion process,” now 
being experimented with, very consider¬ 
ably lessens the cost of manufacture. Our 
World’s Exposition is nearing completion, 
and bids fair to eclipse anything of the 
kind ever attempted in the Old World or 
the New. New Orleans is already filling 
with strangers—sight-seers from all parts of 
the globe. Many exhibits have already 
arrived, the rare fruits being placed in cold 
storage.— Mrs. E. L. St. G., Jesuit's Bend , 
La., in South and West. 
Of Course She Failed. “So she’s all 
broken up, eh?’ replied a Detroit landlady, 
when she heard of the failure of another 
woman in the same business in Toledo. 
“Well, I knew it was only a question of 
time. I was in her house for a week, and 
saw plainly that she had no economy about 
her. I tell you, a landlady must think and 
plan. “Yes.” “Not only in great things, 
but in small. There’s philosophy in run¬ 
ning a boarding house.” “How?” “Well, 
I can’t stop to tell you more than one in¬ 
stance. I have buckwheat cakes every 
morning for breakfast for fourteen board¬ 
ers. They use butter on their cakes. I keep 
the butter on ice until it is as hard as a 
rock. The cakes are all placed on the ta¬ 
ble, not smoking hot. but mildly warm- 
just warm enough to soften the outside of a 
