IV? i4. 
THE RURAL NEW-YORKER 
386 
My Garden Plans and How they 
Worked Out. 
I had planned for a bit of a garden 
for my very own, near the house, so I 
could work there any time I wanted to, 
even if I had no more than five minutes 
to spare. It was to be about 20 by 80 
feet and I had laid it out in my mind 
half in sweet peas and pansies, and half 
in early vegetables. Then I thought I 
would put in some hills of Brandywine 
strawberries three feet apart each way, 
planting these between rows, so that next 
year my garden would be my strawberry 
patch. Besides I wanted a dozen of the 
the Columbian blue-red raspberry plants 
started here, which I hoped by the third 
year would be bearing and I would have 
near at hand, the material for making 
the delicious raspberry jam which this 
fruit seems to be especially fitted for. 
It isn’t a good mamet Derry, for its 
purplish dull color is not attractive, but 
it is a wonderfully prolific bearer and 
makes a fragrant jam, superior to the 
red fruit. These “three-story” plans 
might have worked out well under favor¬ 
able conditions. IIow they did work 
out was a little discouraging. However, 
I got a good deal of pleasure out of the 
work and have enthusiasm enough left 
to try again this year. 
The first work I did in my garden was 
on April 10, three days after plowing. 
I set out a row of big sprouted onions 
left over in the cellar. These were 
“hoed” by three-year-old Baby John 
when I didn’t know it, evidently, but 
enough were left in the ground to give 
us several messes of “green onions.” 
About the fifteenth I had spaded up for 
me a bit of ground which joined my 
garden spot, where a good deal of waste 
water was thrown out. The plowing and 
spading were all the work which I did 
not do myself. Here I planted sunflowers 
which made an amazing growth. In a 
short time they were like a miniature 
forest. I kept the earth loose about their 
roots, and later, in the hot dry Summer, 
took pains to empty all the wash water 
there. They performed their mission 
well of keeping this bit of waste ground 
sweet, wholesome and sightly. 
I paid out but 45 cents for seeds and 
planted as follows: Sweet peas, 10 
cents; lettuce, five cents; American 
Wonder peas, 10 cents, and 20 cents for 
40 strawberry plants. The sunflower 
seed, some pansy plants and geranium 
slips were given to me, shared by neigh¬ 
bors. I found I had planted my sun¬ 
flower seeds too thick and had to weed 
out more than half. These plants I 
gave away and they were transplanted 
and grew nearly equal to my own. 
The sweet p<-as I soaked over night 
and carefully planted, three in a place, 
a foot apart in rows about IS inches 
wide. It seemed as if every seed grew. 
I put brush for them to run over and 
some wire netting, the simplest and 
easiest way, for I had little time to 
spend. Soon they were a mass of glow¬ 
ing color, a pretty sight They covered 
nearly one half the garden space and 
with the pansies and geraniums, which, 
however, on account of the hot dry sea¬ 
son, yielded only a few blooms in late 
Summer, made a pleasant outlook from 
the dining room window, and on beyond 
was a field of grain, then the cedar- 
bordered shore, the river and lamg 
Island. These peas seemed to be in all 
gradations of color, and* the first blos¬ 
soms were of large size. Such shadings 
of lavender and pink through the 
brightest cannine red and on to deepest 
wine, almost black, and fairy white ones 
and “painted ladies” and parti-colored 
blooms in bewildering profusion! I had 
“enough and to share.” It really was a 
task, although a pleasant one, to pick 
them every other day. 
The Summer was hot and dry. My 
strawberry plants, not too thrifty to 
start with, failed to make good. On ac¬ 
count of the season I decided to wait 
until Fall to put in my Columbian berry 
plants, and ordered them to be delivered 
in October. We had some fine green peas 
several times and lettuce too, until one 
unlucky day the lambs discovered my 
garden, and very soon finished that half 
of it off. Fortunately the sweet peas 
were not to their taste. I threatened to 
have lamb chops for dinner, but as that 
would not restore my garden and was 
a good bit of work for me, I gave it up. 
There was no fence on the place that 
would keep in these lambs, who wandered 
around at will. However, we could fence 
in their mothers, and fortunately the 
lambs would not wander far away from 
them. 
The Columbian raspberry plants ar¬ 
rived by parcel post in November in a 
snowstorm, and the ground here was 
frozen hard. I do not know why the 
plants were delayed. I wrote them I 
could not use them, and in reply received 
advice to set them out; if they did not 
live the nursery would replace the plants 
in the Spring. As I did not care to set 
the plants out in the hard frozen ground, 
I sent them back to the firm and agreed 
to take a dozen in piace of them in the 
Spring. 
Well, so much for my plans and the 
way they worked out. Farming plans 
often work out the same way; we do 
our work as well as we can, but the re¬ 
sults are not often what we expect. 
Sometimes our plans work out better 
than we had hoped for. We learn by ex¬ 
perience and can calculate pretty well 
on everything but the weather 1 . I know 
one thing—I shall not allow any lambs 
to dine off my garden this year. The 
weather I’ll try to put up with cheer¬ 
fully. F. J. F. F. 
Holiday Cake. 
This cake is nice for parties or lunch¬ 
eons. It requires but two eggs, and will 
almost melt in your mouth if you follow 
directions carefully: Put one cup milk 
in a double boiler, heat to boiling point. 
Put one cup flour (no more), into a cake 
bowl; add one cup sugar, three teaspoon¬ 
fuls baking powder; pinch of salt. Sift 
together four times. Have whites of two 
eggs beaten stiff and dry. Pour the cup 
of hot milk into the flour, sugar and 
baking powder and stir smooth. Add the 
eggs, but do not beat or stir hard, fold 
in by drawing the spoon through the 
mixture towards you, then shoving it 
back with the spoon. Next stir from 
right to left in the same way. Repeat 
this until the whites are evenly folded in. 
Put into a pan greased with fresh butter 
and bake. Have the oven cool at first, 
increasing the heat until the cake is 
well done. This fills a pan five by nine 
iuches and three inches deep. A good 
icing for this cake is made a3 follows: 
White of one large egg beaten stiff; 
three tablespoonfuls granulated sugar; 
one teaspoonful cornstarch. Flavor with 
vanilla and put on the cake. 
MRS. c. E. G. 
Lard that Keeps. 
H. M. B. will find this method of try¬ 
ing out lard satisfactory. Cut up the leaf 
in the old-fashioned way, or with the 
meat grinder. When it is put into the 
kettle (preferably an iron kettle) add 
a small quantity of water, also a little 
salt. Cook until the water has evapor¬ 
ated and the scraps are a golden brown. 
Stir frequently to prevent sticking and 
burning. Store in tin pails. Adding the 
small amount of salt when the water is 
put in. it distributes it through the lard. 
If the salt were added without the water 
it would settle at the bottom of the ket¬ 
tle and not season it. Cooking until the 
scraps are brown gives lard a fine fresh 
©dor that is retained through the year. 
This rule has been used by one house¬ 
keeper in her farm home for more than 
60 years. Often she has been asked “just 
how” she does it. The rough lard can be 
made almost as good as the leaf. It 
should be cut into small pieces, washed, 
then soaked over night in cold water, 
which should be changed once or twice. 
Then try it out the same as leaf lard, 
but separate from the leaf, and always 
use the “rough lard” first. G. M. L. 
We cut lard in small pieces, and I 
start rendering without the use of water 
at all. T take about one gallon of lard 
and render and keep adding till kettle is. 
full. I never had any lard to spoil yet, 
doing that way. c. F. m. 
There is no talent so useful towards 
rising in the world, or which puts men 
more out of the reach of fortune, than the 
quality generally possessed by the dullest 
sort of men, and in common speech called 
discretion; a species of lower prudence, 
by the assistance of which people of the 
meanest intellects, without any other 
qualification, pass through the world in 
great tranquillity and with universal good 
■treatment, neither giving nor taking of¬ 
fense.—Swift. 
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Please send me free your Grocery Book 
No. 17. 
Established 1875 
BUFFALO N. Y. 
Name 
Address 
Com. 26 
-Mastercraft Sectional— 
Bookcases 
This Quartered Oak 
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standard bookcase company 
137 Southern Avenue Little Falls, N. Y. 
Roughened and tender skins welcome treat¬ 
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25c. Dr. F. D. CRANE, Chemist. Montclair, N. J. 
The Marks Legs and Arms 
are being worn in preference to other makes by 
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PANAMA CANAL 
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A. A. MARKS, 701 Broadway. NEW YORK 
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