Wk RURAL NEW-YORKER 
809 
Garden and Farm Notes 
Culture of Cauliflower 
'Will you tell me how to raise cauli¬ 
flower? How to sow seeds, whether a 
hotbed is necessary, care of plants, how 
tu prepare for market? Do worms bother 
heads? Do commission merchants buy, 
or is it sold to pickle or canning factory? 
Rock Royal, N. Y. l. w. c. 
Cauliflower is just as easy to raise as 
cabbage, and much more profitable. It is 
not necessary to sow seed in hotbed. 
Seed should be sown in open ground the 
first week in May, about 1 oz. to 250 ft. 
drill. I have better success with Early 
Dwarf Erfurt than any other variety, 
and I have tried most of them. For in¬ 
stance, I sold $54 worth last Fall from a 
space 20x90 ft. About one application 
of a weak solution of Paris green spray is 
all that is necessary to kill the green 
worms, and this is applied just as the 
heads begin to form, about one-half tea¬ 
spoon of Paris green to five gallons of 
water. 
The leaves should be tied together 
when the heads are as large as a base¬ 
ball. I use binder twine for this purpose. 
When the heads are as large as a tea 
plate, cut stalk below head, leaving about 
tablespoon of butter and one of flour 
rubbed smooth with a little of the water. 
Season with salt and pepper. Keep the 
sauce very hot while you slip the aspara¬ 
gus on pieces of toast laid crosswise on 
the platter. The toast should only be 
two fingers wide and made the whole 
length of the loaf, in oblong pieces. Pour 
the hot sauce over, and quickly cut up 
a hard boiled egg over the asparagus. 
This makes a dainty-looking dish. 
Asparagus Patties.—Boil until tender, 
about 25 minutes, a bunch of asparagus 
from which the hard parts have been 
trimmed, then drain and set away while 
you prepare the following sauce: Beat 
four eggs lightly, put them in a double 
boiler, and stir until they begin to thick 
en; remove at once, add a tablespoon of 
butter, a pinch of salt, dash of pepper 
Pour the sauce over the asparagus and 
fill the patty cases, which are made from 
thick slices of bread trimmed of crust, 
hollowed out in the center, and browned 
in the oven, after being brushed over with 
melted butter. Serve the patties immedi¬ 
ately. 
Nut and Asparagus Salad.—Boil six 
eggs for 20 minutes, and when cool re 
move the shells and cut into halves; 
scoop out the yolks with a spoon and 
mash to a pulp. Add a tablespoon of 
chopped hickorynut meats, a cup of 
cooked asparagus tips and a little minced 
parsley. Blend the ingredients together 
with a French dressing and fill into the 
THE LONG-LIFE BATTERY FOR YOUR CAR 
This boy from Chautauqua Co., N. Y., looks as if he might make a combination live 
stock and truck farmer. The cat represents his live stock beginnings, and the melons | 
show where part of his vitamines come from. 
eight or 10 leaves on, cut the leaves down 
to within 2 or 3 in. of head. This will 
protect heads from damage when being 
packed in crates or hampers for market. 
Small crates holding one dozen are best 
to ship in, as the cauliflower is apt to 
heat in barrels. 
Any commission house that handles 
vegetables will sell it for you. Better 
prices can generally be obtained from 
them than from a pickle factory. If you 
have a good local market handy, it will 
pay you better to sell direct to the dealer 
than to a commission house. 
A good clover sod turned under makes 
an ideal plot. The plants should be 
transplanted the last week in June in 
rows 3 ft. apart and 2% ft. apart in the 
row. After the plants have struck root, 
scatter a handful of phosphate, 5-8-6, 
around each plant and work it in the 
ground with cultivator. I prefer this 
njanner of applying phosphate, as the 
plant will start quicker than if phosphate 
is put in hill before setting. Keep the 
cultivator going at least once a week, and 
I am sure L. W. C. will meet with suc¬ 
cess. If any of the heads are not large 
enough to sell when hard frost comes, 
pull up plant, leaving all earth on roots 
possible, and store in cool, dark cellar, 
and most of them will continue to grow 
and make salable heads, wit. perkins. 
cavities of the hard-boiled whites of eggs. 
Arrange on crisp lettuce leaves, surround¬ 
ed by a border of cooked asparagus tips, 
and garnish with bits.of feathery parsley 
and halved nut meats 
Asparagus Omelet.—Into one cup of 
thick white sauce put two cups of aspara¬ 
gus which has been drained. Do not 
stir. Make an omelet, and when it is 
ready for the platter, mark it to fold, and 
remove to the dish. On half of it place 
the asparagus and white sauce, sprinkle 
with salt, and fold the other half of the 
omelet over it. Garnish with parsley. 
Asparagus Salad.—Two cups cooked 
asparagus (diced), two cups shredded let¬ 
tuce, one tablespoon olive oil, two hard- 
boiled eggs, scant teaspoon of vinegar, 
boiled salad dressing. Mix together the 
asparagus and shredded lettuce with the 
olive oil and vinegar. Add boiled dress¬ 
ing to moisten thoroughly, chill, arrange 
in nests of lettuce leaves, and garnish 
with the hard-boiled eggs and additional 
dressing. mrs. w. w. loomis. 
Clearing Out Ants 
Different Ways of Preparing Asparagus 
At this season of the year, when veg¬ 
etables are scarce one can prepare them 
in different ways, trying new methods of 
cooking, which makes a variety. Aspara¬ 
gus is healthful and very good served as 
follows: 
Asparagus on Toast.—The asparagus 
should be tied in a bunch after wash¬ 
ing. boiled in a kettle large enough to 
keep the tender heads from breaking off. 
Then it should be quickly drained, and 
the colander covered and set in the oven. 
Make a sauce by stirring into the aspara¬ 
gus water, half a pint to each bunch, a 
For the information of your Maryland 
correspondent concerning ant attacks on 
cauliflower plants I will state how 1 
cleared ants out of a strawberry patch. 
The plants were set on new land and it 
was not long until three-fourths of the 
plants had an ant colony about the crown 
of the plants. I tried dusting with sul¬ 
phur without success. Next I tried the 
following mixture: 4 lbs. tobacco dust, 
% lb. borax, and enough sifted wood 
ashes as a filler to make three gallons. 
This I applied with the hand, as my dust¬ 
er clogged with the mixture. I dusted 
every plant in the patch lightly where 
the plants were free of ants or but 
lightly infested, and heavily where the 
colonies of ants were numerous. I did 
not again see the field for several days. 
When I did not an ant was visible. This 
was a year ago, since then the field is ant 
free and no plants were injured by the 
mixture. Don’t know if this destroyed 
them or just caused them to get a move 
on. w. s. LYNN. 
“Well, I came down with flying col¬ 
ors, anyhow.” remarked the painter who 
had just fallen off the scaffolding with a 
pot of paint in each hand.—California 
Cub. 
Drawn by HARRY TOWNSEND for The Electric Storage Battery Company 
The longer it lasts 
the less it costs 
What you actually pay for when you buy a 
battery is power to start and light your car and 
ignite the gas in your cylinders. 
The cost of your battery depends upon how 
long that power lasts. A short-lived battery is 
expensive at any price. 
But a battery that stays on the job and out 
of the repair shop costs less and less as the 
months roll by. 
Exide Batteries are known the world over 
for long-lasting service. 
You will get more months of use, fewer re¬ 
pair bills, and less worry from an Exide than 
you expect. 
A good many thousands of Exide owners 
have realized this truth. 
EXIDE PRICES for automo¬ 
bile batteries are from $17.65 
up, according to size and geo¬ 
graphical location. There is 
an Exide for every car—and 
for your radio. 
FARM POWER AN 
LIGHT. A great majority 
all farm power and lightplan 
have Exide Batteries. Mai 
sure that yours is a long-li 
Exide. 
THE ELECTRIC STORAGE BATTERY CO., PhiladelphL 
In Canada, Exide Batteries of Canada, Limited 
133-157 Dufferin St., Toronto 
Exifce 
BATTERIES 
