1901 
THE RURAL NEW-YORKER. 
523 
A Woman’s Rose Bed. 
GOOD VARIETIES IN NORTHERN OHIO. 
A rose bed is an endless chain of de¬ 
light. Beginning with the owner, it may 
be extended to her friends, her friends’ 
friends and to the stranger that passeth 
by. If I were going to spend a Summer 
on a desert isle I would like to take 
along with my 10 favorite books, 10 good 
roses—and then I know I’d be tempted 
to smuggle some pansies and heliotrope 
into the package, with carnations, Gan¬ 
nas, Coleus and maybe a few bachelor’s 
buttons, just to see, you know, how they 
would do! My rose bed is about eight 
years old, and of the original 12 ever- 
blooming roses set out there are four 
left, Hermosa, Queen’s Scarlet, Meteor 
and Antoine Verdier. Antoine Verdier 
is a grand rose of a bright silvery pink, 
a prolific bloomer from June until No¬ 
vember. The flowers are borne, usually, 
in clusters. I cut a cluster of four roses 
the other day, all nearly full bloom, that 
were perfect beauties. The buds are 
lovely, while a full-blown rose will often 
measure inches in diameter. The 
foliage is dark and glossy. It is the 
most sturdy and satisfactory grower In 
the bed, but it has not the exquisite 
fragrance of some of its more delicate 
sisters. The Meteor is also a strong 
grower with rich, dark red velvety blos¬ 
soms—^the color is perfect; unfortunate¬ 
ly the buds will often blight before open¬ 
ing, so that the yield of perfect full¬ 
blown Meteors is apt to be scarce; still, 
it is too handsome in color to think of 
discaiMllng it. The Hermosa and Queen’s 
Scarlet are cheerful little bloomers. I 
have four of the former and two of the 
latter. “Old-fashioned roses—^there ain’t 
no style about ’em,” as James Whitcomb 
Riley says, but they are faithful, and re¬ 
quire no coaxing. 
Kaiserin Augusta Victoria occupies 
the center of the bed, and is five or six 
years old. A very lovely, large, cream- 
white rose of exquisite fragrance and 
rich, dark foliage, but it has never been 
the “robust grower and profuse bloom¬ 
er” advertised in the catalogues. The 
blooms are perfect in bud and in full 
flower, retaining their freshness several 
days after being cut. It is quite up to 
its aristocratic name, bearing itself al¬ 
ways with great dignity. I always cut 
my roses for callers, and take the finest 
that are out when I intend stopping to 
see a friend; they are a joy to me, and I 
know they give genuine pleasure to oth¬ 
ers. The Kaiserin Augusta Victoria has 
been the most admired of any of my 
roses. A close rival of the Kaiserin is 
a three-year-old White La France (Au¬ 
gustine Guinoiseau). It is a more pro¬ 
lific bearer than her royal highness, and 
a trifle more delicate and graceful in 
appearance. The buds at the center are 
a lovely shell pink, while the full-blown 
roses are white, very large and fragrant, 
and retain their beauty well. i. have 
had a cluster of three with four or five 
crimson Meteors on my desk for two 
days, and they are a study worthy of an 
artist’s brush. Next in my list I must 
place a lovely canary-colored rose with 
superb buds borne on long stems. I be¬ 
lieve it is a Mme. Hoste. Unfortunately 
the buds never open, which is singular. 
They grow to be full-sized buds and 
there they stay—when not cut they dry 
up. It blooms constantly throughout 
the season, and is a strong grower. Next 
La France, a beautiful pink rose that 
has thus far been a very shy bearer, but 
the plant was only set out last year, and 
perhaps has not been petted enough. 
Then Germaine Trochon, a very lovely 
salmon i-ose, tinged on the edge of petals 
with pink, clean, bright foliage of bronze 
green. It was set out at the same time 
as La France and has shown the same 
inclination not to be seen too often. 
In replacing roses I have been careful 
of late to select the Hybrid Teas, as I 
have had so many of the Tea roses 
proper charm me for a season or two 
and then die out. Among these roses 
Papa Gontier, Perle des Jardins, Bride, 
Safrano, Marie Guillot and Marie Van 
Houtte, the last-named being a favorite. 
My rose bed has not the best location in 
the world, being on the west side of the 
house and too near a large crab apple 
tree. It does not get any sun until 
about nine o’clock in the morning and 
then not a bit of shade for the rest of 
the day. It is near the kitchen and gets 
occasional doses of dishwater and lots 
of wash water. I would like to give my 
roses, pansies and Chrysanthemums ma¬ 
nure water twice a week, but I am some¬ 
times late about getting a keg packed 
with the material requisite, and some¬ 
times neglectful, but I know that they 
love it and ought .to have it. My roses 
have been sprayed with the Bordeaux 
Mixture several times, and with kero¬ 
sene emulsion once, the latter for th® 
little green aphis, and it is death to 
those in sight, but they will come again. 
The foliage has also been thoroughly 
dusted several times with wood ashes 
and also with soot for slugs. Eternal 
vigilance, of course; without practicing 
that we would have to limit our experi¬ 
ments in floriculture to hollyhocks and 
sunflowers. 
The Hybrids may be successfully 
propagated by means of layers, put down 
exactly as pragevlnes are layered, and 
cut away from the main stock when they 
have made a good growth. Two-year-old 
plants are most satisfactory. Roses love 
water with good drainage, and will 
amply repay us for all the drenchings we 
can give them. In regard to Winter pro¬ 
tection they are lightly covered with 
straw after the first good freeze in the 
Fall; the ground should be frozen hard, 
and then any old boxes that come handy 
are turned over them—sometimes cover¬ 
ing two plants and sometimes three with 
one box. The boxes are taken off quite 
early in April, and the straw removed 
gradually. Some people have a box 
made purposely to fit their rose bed, but 
it ought not to be airtight. 
DOCIA DYKENS. 
Preparation of Grape Juice. 
Each year, as the grape season ap¬ 
proaches, we are asked how to put up 
grape juice for family use. Several 
readers have given their methods, but 
it seems well to repeat former instruc¬ 
tions, thus summed up in Green’s Fruit 
Grower: 
In proceeding, use only clean, well- 
ripened grapes. I prefer expressing the 
juice in an ordinary hand cider mill 
(same as making cider) by grinding the 
grapes. The advantage is, you get the 
juice at once, and that which is ex¬ 
pressed by grinding is clear and retains 
so little foreign matter or pomace. It 
may, by careful straining through dou¬ 
ble thickness light flannel, be imme¬ 
diately bottled, while that obtained 
from pressing the skins, pulp, seeds, etc., 
will require beside straining a little 
time to precipitate a sediment resulting 
from pressing. I sometimes filter 
through a few inches of clean, washed 
river or creek sand. The sooner, how¬ 
ever, it can be bottled and corked the 
less fermentation and the more of the 
peculiar grape aroma may be retained. 
Whereas, if the grapes are crushed in a 
tub or barrel I find it difidcult or impos¬ 
sible to express the juice until fermen¬ 
tation dissolves the pulp, thereby losing 
much of the grape flavor, but the fer¬ 
mentation cuts no figure in the keeping 
qualities, as I sometimes, for variety, 
let some ferment to a certain flavor, 
when I heat and seal it with the assur¬ 
ance that when opened in the months 
or years following the same flavor will 
prevail. 
I use the ordinary wine and beer bot¬ 
tles—carefully wash and drain them, fill 
to within about three inches of the top. 
Set an ordinary wash boiler on the 
MOTHERS.—Be sure to use“Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
stove; put an inch of sand on the bot¬ 
tom or fit a thin board over the bottom 
to prevent the bottom of bottles over¬ 
heating to break or give the juice a 
cooked flavor; fill the boiler with bot¬ 
tles as close as they will stand without 
crowding, and fill the boiler with cold 
water within about four inches of the 
top of the bottles. Lay on the lid and 
start the fire; bring the water slowly to 
a distinct simmer, but in no instance al¬ 
low it to come to a boil, as this, too, will 
cook the juice. Have your corks steam¬ 
ing. I use a one-quart fruit can; fill 
half full of water and put in the corks, 
lay on the cap, set alongside the boiler 
to heat and steam while bottles are 
heating. As soon as the juice gets pretty 
well heated the air will be thrown off in 
a volume of minute bubbles rising to the 
surface, which eventually brings to the 
top a thick scum or pomace in propor¬ 
tion to the amount of impurities in the 
juice; this scum increases and pours 
over the tops of the bottles, which sug¬ 
gests the air is sufliciently driven off to 
proceed with corking. Lift out a bot¬ 
tle, place on a low table, blow off this 
pomace, pour off any surplus juice in 
excess of to fill to two inches of top of 
bottle, else the cork will not go down; 
insert a cork, giving it a twisting pres¬ 
sure with the fingers, pushing it down 
a little below the mouth of the bottle or 
can, use a cork driver to be had at any 
hardware store. Wipe the battles with 
a damp cloth and set aside; proceed till 
all are corked; in refilling the boilers 
take out part of the water and fill with 
cold to a tepid temperature; fill up as 
before and resume the fire, then proceed 
to seal those already corked. I use the 
ordinary canning wax or cement. When 
melted add a teaspoonful of linseed oil 
to each stick of cement, which renders 
it more adhesive; it should then be well 
stirred and applied quite hot. I experi¬ 
ence no difficulty in the juice keeping 
with the bottles in any position, but if 
upright if any sediment has precipitated 
the juice will pour off clear of the sedi¬ 
ment. I keep the bottles in my cellar, 
which is cool, dry and frost proof. Sel¬ 
dom, indeed, that a bottle burst and then 
only by defective sealing. I do not put 
hot juice in the bottles nor oottles In 
hot water; have never used a thermome¬ 
ter to test the temperature of the water, 
but had I one would not let the water 
exceed a temperature of 190 to 200 de¬ 
grees Fahrenheit, as water boils at 212 
degrees. The same treatment applies to 
apple juice or cider. 
- 1 — 
Believe me, every heart has its sor¬ 
rows, which the world knows not; and 
oftentimes we call a man cold when he 
is only sad.—Longfellow. 
There is a love that begins in the 
head and goes down to the heart, and 
grows slowly; but it lasts till death, and 
asks less than it gives.—Olive Schrei¬ 
ner. 
There is a great deal of religion in 
this world that is like a life preserver, 
only put on at the moment of extreme 
danger, and then half the time put on 
hind-side-before.—^Josh Billings. 
When you write advertisers mention The 
R. N.-Y. and you will get a quick reply and 
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m 
|HE principal requirements of a good 
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ity, appearance a7id economy. Pure 
White Lead and Pure Linseed Oil is the 
only paint that fulfils these requirements. 
A building painted with Pure White 
Lead will look better and last longer than 
if painted with any other material, and the 
first cost is less; and as its covering 
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For any color or shade required, use NATIONAL LEAD COM¬ 
PANY'S Pure White Lead Tinting Colors, ' Pamphlet sent free 
upon application. 
National Lead Co., loo William Street, New York. 
NewYorkStateFair 
September 9 to 14, 1901 
S65,000; in Premiums and Purses :$65,000 
It Will be the LARGEST LIVE-STOCK EXHLBIT 
ever held in the State. 
Entries in the Cattle, Sheep and Swine Departments are being- 
received from all parts of the United States and Canada 
The Short-Horn Breeders' Association of America will duplicate the premiums 
offered in the Short-Horn class, making that class worth $1,085. 
The Cattle, Sheep and Swine exhibited at the Ban-American will 
he sliown at the State Fair. 
An Auction Sale of Cattle will he held under the auspices of the 
Commission on Friday, September 13. 
Entries in the Live Stock Department close Aug-ust 10. 
The Fastest Horses in America will compete in the races. 
THE GRAND HORSE SHOW 
will bring the best Thoroughbreds, Trotters, Hackneys and Coachers 
together that has ever been seen on the Fair Grounds. Everything in 
first-class contlition. 
GENERAL ADMISSION, 25 CENTS 
Send for I’remium List. S. C. SHAVER, Secretary, Albany, N. Y. 
