190S 
THE RURAL NEW-YORKER, 
3i3 
Seed Time. 
My flower seed came the last week in 
February. The day happened to be 
warm and Spring-like; how I did long 
to go out and dig and hoe and plant! 
But that might not be Just yet. I could 
however, finger over the precious little 
packets and dream of the latent beauty 
and loveliness pasted up within. I'lie 
pansies that I love so well—little step¬ 
mothers, the Glermans call them—shall 
I have luck with them? Perhaps, if the 
seed germinate well, and they rarely fail 
to do this, and if I never forget or neg¬ 
lect them from the time they show two 
green leaves until they are blooming 
stepmothers, and if my neighbors’ chick¬ 
ens behave themselves! To-day I ex¬ 
pected to sow my seed but with the mer¬ 
cury hovering around zero and the win¬ 
dow panes thick with frost, making a 
flower bed seemed an unseasonable 
thing to be about. I shall wait for a 
more auspicious day upon which to be¬ 
gin r 'rdening. My pansy bed, that is 
to be, will have a border around it of 
Sweet Alyssum. The pansies will be 
mixed colors. Solid colors are lovely. I 
once saw a bed of velvety black pansies 
with a border of white that was strik¬ 
ing, and once I had a bed of true hea¬ 
venly blue, but I can take care of only 
one bed, and it seems to me all pansy 
shades blend so softly with one another, 
there are really no jarring tones, so lik¬ 
ing to study the individual blooms with 
their various beautiful markings, I have 
made my choice, freely admitting that 
my bed will not be as effective to the 
casual observer as would a solid mass of 
one color or of several colors massed 
separately. 
Two packets of primrose seed are to 
be sown in pots when the days grow 
warm and bright. The soil will be leaf 
mold and sandy loam, the seed sprinkled 
on and covered lightly with fine soil, on 
this a light layer of moss to be kept 
constantly moist till the little sprouts 
make their appearance. Then they are 
to be pricked out daintily, each plant put 
in a pot of its own and repotted as it 
increases in size, then to be kept all 
through the Summer in a cool shady 
place. Im the Fall, if all goes well, the 
plants will be strong and stalky, ready 
to blossom In November. Primroses are 
to greet me with their sweet fragrance 
every morning from Thanksgiving till 
Easter—enchanting thought! I promise 
myself to make this experiment a suc¬ 
cess. Sweet peas, of course, are antici¬ 
pated. Last year I made a failure of 
them by planting too near the house. 
This season they shall go out in the 
garden where they will have the sun all 
day. Nasturtiums love the sunshine, 
too. Well, I’ve got an old stump or two 
to plant some in, and some will go into 
tubs and boxes. Nasturtiums are pret¬ 
tiest as trailers, and on the dinner table; 
they were just made to go with fried 
chicken, new potatoes, beets and lettuce. 
Give me sweet peas for the breakfast 
table, nasturtiums for dinner and the 
delicate blue harebells that grow on the 
rocks to touch off the supper table with. 
Eschscholtzia Golden West—welt, I’ll 
not be stingy this year ami try to save 
them by transplanting, hut just thin 
them out ruthlessly and throw the sur¬ 
plus away. These California poppies 
continue blooming late in the Fall, and 
may be kept over Winter with some 
slight protection. They would make a 
beautiful border around a bed of white 
Verbenas or Phlox. I have three packets 
of Comet Asters; I shall sow some seed 
in boxes for early flowering and some 
later in the cold frame outdoors. I saw 
such grand Asters last season of this 
variety that I determined then and there 
to try to have a lot of them this season. 
The blooms, born on long stems, have, 
some of them, beautifully curved and 
twisted petals like Chrysanthemums. 
The shades of pink among those I saw 
last Summer were lovely, surpassing 
any pink Chrysanthemum I have ever 
seen, while the purple and heliotrope 
shades were lovely and gorgeous. Asters 
require no petting, just sunshine, plenty 
of water and an occasional hoeing. You 
can depend on their fulfilling their des¬ 
tiny absob’^eiy. 
Here is lacket of Dolichos. I want 
it to climb v-ver a trellis under the front 
windows, and it is said to be a rampant 
grower, the blossoms white and very 
fragrant. Mignonette—^that’s to border 
the rose bed. Candytuft and Phlox— 
just handy to have in the garden. Some 
Phlox lover may take exceptions to that 
little slip of the pen, but it is a flower 
that has never aroused my enthusiasm. 
I got a half packet of Gloxinias, a 
novelty to me, and I thought it best to 
go slow, as I am told they are hard to 
grow from seed. I was captured by the 
catalogue description of “the gigantic 
flowers on long stems, surmounting the 
rich velvety leaves.” Lastly, a new blue 
Petunia. I am anxious to see what it 
will turn out to be. Petunias are very 
satisfactory bedding plants. The dou¬ 
ble white and pink ones are, I was going 
to say, almost as pretty as roses, but I’m 
afraid some people may not understand 
just how much that word “almost” 
means; still, I think no disappointment 
lies therein. docia dykens. 
Some Homemade Candies. 
Once in a while try making lom* 
candy, or better still, teach the children, 
and let them have the added pleasure of 
making their own treat. Some mothers 
say: “O yes, of course they enjoy it, but 
such a mess to clean up!” Don’t let them 
mess your stove and clean kitchen. 
Teach them better in the first place, and 
insist on their being neat ever after. 
This will be very good training, I assure 
you. Here are some original and tooth¬ 
some recipes: 
Molasses Candy.—One cupful sugar, 
iy 2 cupful molasses, 14 cupful sour 
cream, one tablespoonful vinegar. Boil, 
stirring constantly until, when allowed 
to run from a spoon, threads form. Then 
add as much butter as you please. Cook 
one minute longer, then pour into but¬ 
tered pans. Sometimes I add a tea¬ 
spoonful of vanilla or other extract, per¬ 
haps a few nuts. If one wish it can be 
“pulled” until almost white. Then with 
the chopping knife cut into mouthfuls. 
These are not unlike velvet kisses. 
Brown Crumble.—One morning I had 
almost a cupful of cooked oatmeal left 
from breakfast. I took two cupfuls 
brown sugar and two-thirds cupful of 
milk. Boil until it spins a thread. Add 
oatmeal and a generous lump of butter, 
one-half teaspoonful extract. Remove 
from fire and beat until a thick, smooth 
cream, and almost cold. Then with a 
fork, drop irregular lumps on a clean, 
cold platter. This is one of our favorites. 
Corn Cakes.—Pop a 10-quart milk pan 
full of nice corn, rejecting all hard, half- 
popped kernels and the so-called “old 
maids.” Now get out the mortar and 
SCOTT’S EMULSION 
makes pale, thin children fat 
and chubby. Overcomes 
wasting tendencies and brings 
back rosy cheeks and bright 
eyes. 
It’s surprising how quickly 
children respond to Scott’s 
Emulsion. It contains just 
the element of nourishment 
their little bodies need. They 
thrive on it. 
Even a few drops in the 
baby’s bottle have a notice¬ 
able effect for good. Nothing 
better than Scott’s Emulsion 
for growing children. 
We’ll send you a sample free upon request. 
SCOTT Sc BOWNE, 409 Pearl Street, New York. 
pestle, and pound until your corn is as 
fine as you wish. Have ready one cup¬ 
ful molasses, half a cupful of sugar and 
quarter cupful of vinegar, small piece of 
butter; boil as for candy. Pour over 
corn, stirring briskly. Pack firmly in 
large shallow pan. To make white corn 
cakes, use sugar instead of molasses, and 
half as much milk as you do sugar, omit¬ 
ting vinegar; flavoring to suit your 
taste. Chocolate cakes may be made by 
simply adding half a square of chocolate 
to the rule for simple white cakes. 
Chocolate Caramels.—One cupful mo¬ 
lasses, one cupful sugar, one cupful 
milk or cream, % cupful vinegar. Boil 
until threads form. Add one square 
chocolate or one-half cupful cocoa, but¬ 
ter as desired. Pour Into buttered pans, 
having the mixture about half-inch in 
depth. Mark when cool enough into half- 
inch squares. I find a chopping knifs 
very convenient for making candies In¬ 
to squares. 
Fruit Cream.—One quart strawberries, 
mashed to a smooth pulp, six bananas, 
also mashed, two cupfuls stoned and 
chopped dates, one quart made cream as 
for plain vanilla ice, one pint whipped 
cream, sweetened; juice of two oranges. 
If the berries are quite acid add sugar 
to taste. Freeze. Cut one large pine¬ 
apple into tiny cubes. Sprinkle liberally 
with granulated sugar, set on ice, in a 
pretty glass dish. When serving the 
cream, set the dish of pineapple on a 
pretty doily, in the center of the table, 
pour a ladle full of the juice and pine¬ 
apple over each mound of cream. Lady 
fingers, or plain sponge cake Is delicious 
served with this dessert; 
ABAH T. COECOUT). 
Even children drink Grain-O 
because they like it and the doc¬ 
tors say it is good for them. Why 
not ? It contains all of the nourish¬ 
ment of the pure grain and none 
of the poisons of coffee. 
TRY IT TO-DAY. 
At grocers everywhere; 16c. and 26c. per package. 
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