430 
THE COTTAGE GARDENER. 
September 11. 
rather, a small-leaved variety, which can be kept very neat 
and low with little trouble, particularly if a little attention 
is paid to the preparation of the soil before planting, or, 
where present expense is not an object, to place slates the 
width of the edge required—say one foot under the surface. 
1 The roots could then be easily kept within bounds, by run¬ 
ning tbe spade, or a tool something like a hay-knife, with 
a tramp on it for the foot, along the sides once in tbe 
season. 
I am surprised the beautiful variegated varieties of Hollies 
are not used by those who prefer borders to these clumps. 
Where can be found anything like them for their permanent 
colours, defying all weathers, their variety of foliage, and 
the close and compact habits so applicable to this stylo of 
gardening? I should like to see them patronized at 
Sydenham, where there is scope to show them to advantage. 
Allow me to say, in conclusion, that the common Savine 
will make a splendid broad edge for walks in cemeteries, and 
can be kept close and compact without much trouble.— 
1). Ferguson, Stowe , Buckingham. 
THE HOUSEHOLD. 
(We shall be much obliged by any of our readers 
sending us approved receipts in cookery, bints for house¬ 
hold management, or any other domestic utilities, for 
insertion in this department of our columns.) 
Preserving Kidney Beans. —As you ask for useful 
receipts in Household affairs, and as you tell us, in your 
last number, there never was known so great a crop of 
Kidney Beans, I think it a good opportunity to tell the 
world that they may easily and cheaply be preserved for 
eating all through the winter. I do not pretend to point 
out anything new, but I feel satisfied there are many 
who are not acquainted with the process. The Beans 
must he strung and cut in the usual manner, and then 
placed in an earthern vessel, alternating the layers of 
Beans with layers of salt till the vessel be full. The salt 
soon dissolves, and forms a brine , which preserves the 
Beans. Such vessels (here called crocks) can be bought 
from 0d. to Is., according to the size, aud as salt is so cheap, 
you will agree with me that the process is a cheap one. The 
Beans should be taken out a day before they are boiled, 
well-washed, then placed in water, which water should be 
-changed two or three times, by which means the salt will 
be completely removed, and the Beans will be as fresh and 
ns good as if newly-gathered.—J. Hilder. 
Asparagus Omelet. — Some of your readers may be 
misled in trying to make the Asparagus Omelet as described 
in page 355. I have no doubt that they might make some¬ 
thing very nice, but it would not be an Omelet as known in 
France. Instead of the largest and finest Asparagus, use 
that called “ sprue,” and proceed in the way described 
in the same page for Asparagus Peas, only leaving out 
the eggs. The knack of making a good Omelet is to 
have the pan well heated previously to putting the butter in, 
and then not too much of it —• about one ounce-and-a- 
lialf to four eggs. Beat the eggs well up with a salt- 
spoonful of salt, and half that of pepper. When the butter 
is melted add the eggs; keep stirring it with a spoon or 
fork. When nearly done, flatten it out, lift up the handle of 
the pan so as to give it an inclination ; take two tablespoon¬ 
fuls of the Asparagus Peas hot, place them in the centre, 
turn half the Omelet over them, and turn out on a dish, and 
serve. 
Windsor Soup. —Asparagus being out of season we can¬ 
not try it now; but the following, being in season, some of 
your readers might wish to try. It is quite new. I have 
looked through my collection of 150 cookery books, but can¬ 
not find it. I shall call it the Windsor Soup. Take about 
four quarts of new Windsor Beans, four leaves of garden 
Sorrel; boil them in plenty of water, with a piece of bacon 
ot about 2 lb.; when done, take them out, and pulp them 
through a coarse sieve; put what has been pulped into a 
stew-pan with sufficiency of water, in which they have been 
boiled, to make it thick; add two spoonfuls of salt, one of 
powdered sugar, a teaspoonful of pepper, one sprig of Tar¬ 
ragon, and one flower of the French Marigolds ; boil twenty 
minutes, and serve. Serve the bacon separate. This is 
economical and good.—G. W. 
EDGINGS FOR WALKS AND BORDERS. 
Upon this subject, permit me to relate what I witnessed on 
a visit to the far-famed gardens at Blenheim, last week. His 
Grace the Duke of Marlborough has the neatest border or 
edging to some of his flower-beds imaginable. I learnt 
that they were formed from the Acorns of the Turkish or 
Turkey Oak. The seedlings, neatly clipped every year, and 
kept down to a height of ten to twelve inches, form a truly 
elegant bordering, and are, I understood, from the civil and 
enlightened gardener (Mr. Mac Morran), universally praised 
and approved.— Hymenophyllum. 
HOYA CARNOSA AS A WINDOW-PLANT. 
You say, in your answer to correspondents, Aug. 21st, that 
you do not think the Hoya Garnosa would thrive in a room- 
window. I beg to say there is a plant of that kind, and a 
very flourishing one it is, growing in a cottage-window near 
this town (Tonbridge). It does not blow so profusely as in 
a stove, but I have frequently seen blossoms on it.— J. 
Hilder. 
BULWICK PARK. 
In the grounds of T. Tryon, Esq., Bulwick Park, North¬ 
amptonshire, is a plant of the Yucca gloriosa, or Adam’s 
Needle, having two fine spikes of flowers; and when planted 
in the spring, 1852, it had not a single root, being the old 
stem, broken off, above ground, from a plant that flowered 
in 1849, with all shoots aud suckers removed to form new 
plants. In 1S53 another plant flowered, making three in 
six years; and there is every prospect of a pair of fine 
plants flowering in 1856, that were suckers removed from 
the plant that flowered in 1849. 
It is very probable there is no place in this country where 
so many have flowered so young and in so few years. "What 
a contrast in age with one that has flowered, this year, at 
Seaton, in Rutland, some five miles n.w., that is reported to 
be twenty years of age! 
If I shall not trespass on your valuable space, I think 
a few notes on the gardens at Bulwick might interest some 
of your numerous readers, who like to see and hear of a 
good display of flowers, particularly in the mixed borders, 
which reflect great credit on Mr. Kidd, the gardener. 
Here is a broad walk, six feet wide, with borders on each 
side, the same width, backed with a fine Holly hedge; the 
walk is 150 yards long, leading to the Park, through the 
centre of the kitchen-garden, to a pair of fine wrought-iron 
gates, that are supposed to be two hundred years old, and 
for beauty of workmanship and their good preservation 
may be classed with any of the present finest manufactured ; 
but the display of flowers, which consists of Hollyhocks, 
Dahlias, Phloxes, Achilleas, Solidagos, Pentstemons, hardy 
Fuchsias, Roses, Carnations, &c., it would occupy too 
much space to enumerate them all; suffice it to say, that by 
attention to keeping the soil in a healthy state by frequently 
stirring it, there are three full crops of flowers produced 
Spring, Summer, and Autumn. The display of the latter is 
now the admiration of all who see it. 
The flower-garden here, which is on the old terrace style, 
is highly worthy of commendation. I should like to enume¬ 
rate all the plants employed for bedding, but must defer it. 
I saw two large and very striking beds that I thought worthy 
of imitation : Dahlia Zelinda, edged with a good white 
Petunia; and the old Toumefortia Hcliotropioides, edged 
with Gorteria unijlora. — Observer. 
