698 
TShe RURAL NEW-YORKLH 
May 19, 1917. 
Double-barrelled Wheelbarrow 
The picture at Fig. 272, page 090, 
shows how one of our readers fixes the 
wheelbarrow when there is a big, bulky 
load to handle. It may be necessary to 
carry brush, hay or other light stuff. 
While the body of the bari’ow would be 
large enough for a load of stones or ma¬ 
nure the bulky load requires more “floor 
si)aco.” So the little idatforni extension 
is put on the handles. When the heavier 
load is needed this platform may be re¬ 
moved. 
When to Kill the Codling Moth 
The pictures on page 090 are taken 
from the annual report of the Wisconsin 
Experiment Station, and are intended to 
show just when poison spraying would be 
most effective. Fig. 270 shows the fruit 
buds just after the blossoms fall, and this 
is supposed to be the ideal time for put¬ 
ting on the poison. At this time the 
spray poison can i)enetrate down to the 
developing fruit, and will go where the 
worm is most likely to get it. The other 
picture, Fig. 271. shows the little fruit 
formed and this is called ‘‘too late” for 
best spraying. In every large orchard it 
will be impossible to hit all the bloom in 
the best condition for effective work, be¬ 
cause trees vary in time of development. 
This is true of varieties and also due to 
individual conditions of soil, drainage 
and locality or exposure. With 
small blocks of trees it may be possible 
to find uniform conditions, but in large 
orchards some of the fruit will be further 
advanced than that . hown in the picture. 
We should start spraying when a good 
proportion of the bloom reaches the stage 
shown at Fig. 270. 
Canning and Using Asparagus 
Asparagus comes the first of all fi-esh 
vegetables in this climate, and makes a 
welcome break in the AVinter menu of 
canned and dried foods. Its food value 
is not high, but the flavor serves as the 
best kind of an appetizer, and the salts 
which are a distinguishing characteristic 
have a beneficial action on the kidneys. 
AA^hen used alone, asparagus is healthful 
and tasty, and maj' be made to lend its 
pleasing flavor to more nutritious foods, 
when either canned or fresh. If one 
does not own a bed of it, which, by the 
way, is not so difficult to acquire if one 
posse.ss patience, a market gardener 
should be found who can supply it fresh, 
as, like all delicately ffavored vegetables, 
^asparagus quickly deteriorates and looses 
flavor. It is also cheaper this way. 
Canning Asparagus.—^The asparagus to 
be canned should be cut the day it is to 
be used, or at most only kept from the 
evening before. Clean off all the bud 
sheaths from the stalks and wash in 
cold water. Measure the height of your 
jar just to the jog, using the wide¬ 
mouthed kinds, and cutting sufficient 
lengths of the asparagus from the tip 
down to stand on end around the inside 
of the jar close to the outside, butts 
down to form an even row, close together 
all around. Now measure again, this 
time the full height of the jar, and fill 
in the center space as closely as can be 
packed; a long handled cooking spoon 
or flat smooth stick will help in pushing 
the stalks apart to shove in just a few ' 
more, after it appears full, because it 
shrinks in cooking. I’ut a rounded tea¬ 
spoonful of salt on top of the tips, pour 
in sufficient clean cold water to fill with¬ 
in one-half inch of the top—thus allow¬ 
ing for the expansion of the contents of 
the jar as they heat. Lay on can rubber 
and jar top and bring the first wire up 
to position, but do not tighten down 
second wire. If the self-sealing jars are 
used, the directions come with them, but 
the general method of procedure is much 
the same. Do not use the screw-top or 
Mason cans, as there is no way to tell 
if they are airtight. Set the jars in a 
boiler of cold water on a rack or in¬ 
sulating material of some kind, having the 
water around the necks of the jars, bring 
to a boil, and ho»7 closed four hours. At 
the end of that time, draw the boiler off 
the fire and let stand, closed, abi.ut 15 
minutes, till all ebullition in the cans 
has ceased. Meantime prej)are a kettle 
of actively boiling water, AA'’ith a com¬ 
mon button-hook, hook under the wire 
and lift each can out of the boilei', one 
at a time, remove the cover, fill to over¬ 
flowing with boiling water, meantime 
holding the lid outside up to avoid germs 
falling in that, cover and clamp tight. 
Set in still air (out of drafts) while 
cooling. ' As they cool, watch them,' and 
if any small air bubbles begin to squeeze 
in through the rubber, melt some paraf¬ 
fin. pour some over the place of the 
ai)parent leak, with a teaspoon. If the 
cans are hot most of this will run off, 
but enough may stay to stop the minute 
opening. If the leak persists after sev¬ 
eral paraffin treatments, the can must be 
boiled up again with a rubber, or pos¬ 
sibly a different lid. Store, where cold, 
in cool dark place. The writer has 
canned from 30 to 40 cans in this way, 
for several years, and always with good 
success. Do not try to keep it after the 
weather begins to warm in April, as the 
change of temperature seems to affect it 
in .some way. 
The following recipes can be used for 
either fresh or canned asparagus: 
Asparagus Soup.—Cut the tips from a 
bunch of asparagus and cook in a small 
amount of water by themselves. The 
stalks should be cleaned and cut in small 
pieces, and cooked till very tender, time 
depending on tlie character of the stalks. 
AA’hen tender, remove from the lire, strain 
and force through as much of the pulp as 
possible, rejecting only the toughest parts. 
Add a generous lump of butter, a cup of 
thin cream or rich milk, and a dash ol 
salt and pepper, also the cooked tips, ant 
thicken slightly with cracker meal or 
flour. Serve very hot with croutons 
This can be made from inferior or tough 
stalks, as the flavor is the same. 
Asparagus on Toast.—Clean and cut 
the tips about three inches long, tying in 
small bunches with twine, .stand butts 
down in boiling salted water, and cook 
till tender, about half an hour if they are 
fresh and young. Meantime make 
good cream sauce of two cups of boiling 
milk thickened with two tablespoons of 
flour creamed with an equal amount of 
butter and salted. Also prepare s('vera 
pieces of nicely toa.sted bread, trimmer 
h’om crusts. Lay the toast on a plat 
ter, or individual plates, and moisten 
slightly with water dipped from around 
the asparagus. On each slice lay 
bunch of the asparagus, remove the twine 
and dip over each portion, several spoon¬ 
fuls of the cream sauce. This dish wouk 
win any epicure. If made of canned as¬ 
paragus, the stalks will be more broken 
but the flavor is there. Use the juice 
from the can to make the cream sauce, in 
proportion of one cup milk and one cup 
juice. 
Creamy Canned Asparagus.—Empty 
from the can, several hours before using, 
and set in a place where the air is fresh 
and moving, as by an open pantry win¬ 
dow, thus allowing it to aerate, or absorb 
back the oxygen that was driven off by 
the long cooking. All canned goods 
should be treated this way; their flavor is 
much more natural. Ileat and add a 
liberal spoonful of butter, a cup of thin 
cream and a dash of pep]>er ami possibly 
a bit more salt (’Twas salted when 
canned, you remember). Thicken slight¬ 
ly with cracker imail or flour and serve 
hot with toasted crackers. 
Asparagus Loaf.—Use the contents of a 
quart can, or four cups of cooked diced 
asparagus with its liquor. Add a chopped 
onion, a dtush of sage, pepper and salt, 
a cup of thin cream or inch milk, and two 
well beaten eggs. Stir all together thor¬ 
oughly. Now add enough stale whole 
wheat bread crumbs or cracker meal, or 
a combination of the two (the best) to 
make of the consistency of stiff mu.sh. 
Pack into an oiled baking dish or cas¬ 
serole (or even a brick bread pan) and 
bake about an hour in hot oven. Serve 
hot, or use cold for .sandwiches, or broil 
in slices for breakfast. The addition of 
the eggs, milk and bread crumbs'rnakes 
thi.s loaf suit.able to serve as the main 
dish of a dinner, in place of meat. 
Asparagus iSauce.—Heat the juice from 
the asparagus iised above, add a cup of 
thin cream, a liberal spoonful of butter, 
and a quarter teaspoon salt. Mix two 
tablespoons flour smooth in a half cup 
milk, and thicken the hot liquor with 
this. Let boil up a few minutes, then 
pour a spoonful or two over each cro¬ 
quette as it is served. 
Asparagus Salad.—Lay cooked tips of 
asparagus on lettuce leaves and dress 
with any preferred salad dres.sing. Alay- 
onnai.se js very good, or French dre.ssiiig 
made with lemon juice in place of vine¬ 
gar. Asparagus can also be added to 
potato salad, or used in a veget.able ma¬ 
cedoine, with lemon French dressing. 
LIDA OSliOKNK K.XAPP. 
Ellis Champion Thresher 
^Best for the farmer who desires to 
thresh only his own grain as well as 
the man making 
a business of 
threshing. 
Cut shows Ellis Champion No. 2 complete with 
wind stacker, tailing elevator and grain bag. 
Can be operated by either steam or gasoline 
engine. Made in four sizes and various styles. 
We also make ensilage cutter, corn shellers, 
etc. Send for our catalogue today and learn all 
about our line of threshers and other machinery. 
Keystone Agricultural Works 
^ Pottstown, Pa. 
Also grade roads, build 
dykes, levees wUh 
Farm Ditcher 
, _ and Grader 
Works in any soli. Wakes V- 
shaped ditch or cleans ditches 
np to A feet deep. Does labor of 
men. All Steel. Reversible, 
Adiustablo. Write for free book 
and our proposition. 
veuva \/wA VA 1 ./U 01 VIUU. 
Owensboro Ditcher & Grader to. Inc. Boi 2340wensboro, ly. 
Dibble^s Farm Seeds 
^ have had the largest sale in their history this ^ 
spring. Over 200,000 bushels have already 
been shipped to the Farmers of New York and 
adjoining States. 
6000 Bushels Seed Potatoes 
still in stock, Russets, Rurals, Carmans, Raleighs and Gold 
Coins, heaviest yielding late varieties in existence saved from 
fields that were free from blight. To produce maximum crops 
in Northern States, safe to plant up to June 15th. Largest crop 
we ever raised on our own Seed Farms was planted June 17th. 
Write, wire or telephone for special Price List and Catalog 
Can now ship all orders day order is received 
Edward F. Dibble Seedgrower, 
Headquarters for Seed Corn, Alfalfa, Clover and 
Grass Seeds, Buckwheat, Millet, Vetch, etc. 
BARGAINS in Seeds and Plants 
$ 1.00 
$ 1.00 
$ 1.00 
$ 1.00 
$ 1.00 
$ 1.00 
$ 6.00 
For 25 packets of Strictly Pure Vegetablo 
Seeds. Sullicieiit for a large family gar¬ 
den. Worth $1.50. 
For 30 I'acket.s of Choice Flower Seeds— 
assorted. Worth $1.75. 
Will purchase plants to the value of $1.25. 
Select (inm the following: Geraniums, 
Roses. Coleus, Cannas, Dahlias, Fuchsias, 
Heliotrope, Agaratium, Salvias, Verbenas 
and Vines. 
For an assortment of the most heautiful and 
charming flowered hardy Chrysanthemums. 
For 5 dozen Vegetable Plants. Your 
choice: Tomatoes, early and late Cabbage, 
Cauliflower, Celery, Parsley, Lettuce, Pep¬ 
pers, Kale, Sprouts, etc. 
For 2 dozen I’ot-Growii Tomato Plants. 
Tomato plants from pots go right ahead 
when planted out. Eltlier of the above sent 
FREE on receipt of price. 
\yill buy the lot shipped by express. Wo 
will add either seeds or plants to cover 
express charges: in this way you get Plants 
and Seeds to the value of $10.00, 
—FROM— 
gt3E3CET<TiY, Tlio iFloriot 
Telephone 442 TUCKAHOE, NEW YORK 
All Seeds and Plants Strictly First-Class and Are 
Sure to Give the Most Satisfactory Results. 
STRAWBERRY PLANTS 
BY mail or express PREPAID 
The bte, _ profitable varieties, early, mid-season, late and 
tverbeannfr. All leading varieties Raspberry, Blackberry, 
Gooseberry, Currant, Grape. Asparagus. Rhubarb. 
Horseradish and Flowering Plants; and Fruit Trees. 
Also Early Vegetable Plants 
ge. Tomato, Beet, Lettuce. Cauliflower, Celery, 
Potato, Pepi.er and Egg Plants. Large or small lots' 
<r. ■ 
Cabba: 
Sweet ____ 
First class plants an-.* safe delivery £fuaraDtee< 
HARRY L, SOU RES, 
Catalog free. 
GOOD GROUND, N. Y. 
Grow Better Fruit 
Are you prepared to fight Aphids, Red 
Bug and other similar pests that aro reducing 
apple profits? Black Leaf 40 (Nicotine Sulphate) Is 
used by leading growers. Recommended by Experi¬ 
ment Stations. 
THESE BOOKLETS WILL HELP YOU 
Just what you need to know to control Aphids—which 
ore very destructive in many districts—and other 
sucking insects. Valuablespray 
chart Included. Information 
worth many dollars FREE. 
Write today. 
)^The Kentucky Tobacco Product Co.^ 
Incorporated 
TRANSPLANTED STRAWBERRY PLANTS 
All leading varieties. Shipped with earth on roots. 
Much better tlian pot-gi own plant.s. Ready in May 
June and July. Price—$I per 100; SUperl.OOO. Plum 
Parmer, Columbian and other raspberries—S2 per 
100; $15 per 1,000. Snyder and Eldorado blackber¬ 
ries. same price. Can supply most every thing for late 
planting, such as grapei, fruit trees, ornamentals, 
roses, peouiet, with earth on roots. Complete cata¬ 
logue free. Address PLUM L. J. FARMER, Pulaski, N. Y. 
so Y B E A ns 
INOCUUTING BACTERIA for ALFALFA, CLOVER 
IJEANS, PEAS, VETO H, all LEGUMES 
50 cts. PER ACRE,;St;6 ACRES, $2 
30-pagf book on LEGUME GUOWING, FREE. 
THE EGtERT CHEMICAL CO., Canton, Ohio 
Louisville, Ky. 
Black Leaf 
, - - ’ % Nicotine ’ • 
^phis^ 
Get Low Prices 
on Berry Boxes 
and 
Baskets 
Write for our 
free Catalog! Shows you how you 
can save money by buying direct 
from the largest Berry Box and. 
Basket Factory in the Country. 
New Albany Box & Basket Co.. Box 111 New Albany.Ind. 
Free from weeci seeds and 
waste matter. Kansas, Montana, 
Dakota, also Grimm and Cossack. 
O.M. Scott & Sons Co.i240 Main St., Marysville, Ohio 
Ouaranteed Oenuine 
^ Everlasting X 1 A X ^ 
Urimm Alfalfa 
Dogs not winterkill like other varieties, outyields them and is 
of better feedinfir value, ^oo\<.\et"How I Discovered The Grimm 
Alj'al/o,’* with seed sample, tree. 
A. B. LYMAN, Grimm Alfalfa Introducer 
Alfalfadale Farm, Excelsior, Minn. 
Millions of Fruit Trees 
Everyone genuine Harrison-grown, 
robust, healthy, true-to-name and 
budded from bearing orchards. 
Backed by more than 
25 years* fruit-growing and 
dny for 1917 Fruit Guide—/ree, * * I^argest 
growers of fruit trees in the world." 
Harrisons’ Nurseries, Box 14 Berlin, Md. 
Cabbage and Tomato Plants 
Grown in field from best selei'tcd seed. $175 per 1 000 
by express. Postiiald, 100—BOc.: 300 — 91 . 25 - 500—$2 i 
1.000—$2,V5. Special pricc.s In lots, feadiiig varietiea 
' other plants in scn.son. Full count—carefully packed 
-iiiimediate Bhipmeut. OAKLIN FARM, Salisbury, N. C, 
STRAWBERRY PtANTS-Best Everbearing. Also 
'A I IIHff AJLIIII I standard June fruiting varieties 
VFRFTARI FS all kinds- Get my price on plants 
■ • Mil 1.I.SJ Bent by parcel post, prepaid, and 
special price on large orders. C. E. FIELD, Sewell, N. J. 
Vpaptflhlp PIflnh •’“tato. pepper, tomato, cauliflower. 
icgctduii: ridiiis cabbage and eog plants and asparagus 
ROOTS. Catalogue free. Michael N. Borgo, Vi.velanp, N. J. 
100 St. Regis Everbearing RASPBERRY PLANTS 
by Parcel Post, $1. PAUL L. HEGGAN, Waterford, N. J. 
SWEET POTATO PLAAITS 
All the leading varieties. 100—POSTAGE PAID, 35c. 
1.000-BY EXPRESS.S1.50. H. Austin,lfeltou,L)eL. 
A)?PAR Anns roots. 1 yr. old, $2 per 1,000 ; 2 yr. old. $3 
^ Horse Radish sits. S3 per 1.000. 
Onion Plants, Cabbage, Beets, Lettuce, $1 per 1,000. Peppers 
Sweet Potato. $2 per 1,000. Egg Planta and Cauliflower. S3 per 
’ ''e,. O _ . - J J. SCHMIDT, Bristol, Pa. 
lyOOO. Send for List. 
VpiTpfRhIpPlAnH CABBAGE. EARLY TOMATO. SWEET PO- 
Yegeiaoieridnis jato,beets, mo.sue: 30b,$i. Post- 
paid. $1.60 per 1,000, not Preiiaid. Other Plants in season. 
Send for 111. Cat. DAVID HOD WAY, Hartey, Del.awake 
r.ahhaffo Planle—’''"'® ildhom Danish and Dome.stic. 
uauDagenanTS as.hmeah, wuiiumson, n. y. 
100 St. Regis and 6 Moores Early Grape Vines 
by P. Post-)oi $l ALEX. HEG GAN. Jr., Waterford, N. J. 
F. A. GUERN.8EY & CO,,Inc.,Schoharie, N.Y. 
LARGE WffOLESALE CD|||T and Oriia. 
GROWERS OF rnUll 1 ^ « n t als 
Established 27 years. ASK FOK OUR i'KIGES. 
Sweet Clover For theOrchard 
CLOVERLEA SEED CO., Kinderhook, N. Y. 
CrrnmDM ® Ye^ow Dent, Early Learning and 
uttU LiUKJN♦ 2 60perbu. Samples and 
UULiU Willi Catalog free. THEO. BURT 8 SONS. Melrose, 0. 
sALE-CowPeas-Soy Beans-Scarlet Clover Seed 
JOSEPH E. HOLL/ANO, Milford, Delaware 
D* J T" * Granges, Farmer Clubs get our price 
ninilPr I WHIP Farmer agents wanted. Sample and 
XrillU171 1 TT lllU circular free. Theo. Burl 8 Sons. Melrose, 0. 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deal.” See 
guarantee editorial page. 
1 
MAH»^ 
SLUG-SHOT 
USED FROM OCEAN TO OCEAN FOR 34 YEARS 
Sold by Seed Dealers of America 
Saves Currants, Potatoes, Cabbag'e, Melons, Flowers, Trees ana 
Shrubs from Insects. Put up in popular packages at popular 
prices. Write for free pamphlet on Bugs and Blights, etc., to 
HAMMOND’S Paint Ci Slug-Shot Works, Beacon, N. Y. 
