1 The RURAL NEW-YORKER 
933 
Horticultural Notes 
European Filberts; Propagating 
Euonymus 
1. I have a row of European filberts 
which are about to begin their third sea¬ 
son. These plants have made very good 
growth and show a few catkins. No fer¬ 
tilizer or manure has been applied, as I 
have a remembrance of reading some¬ 
where that this class of plants does best 
on soils of moderate fertility. However, 
I am of the opinion that fertilizing in 
moderation would increase their yield 
when they begin to bear. Could you give 
me instructions based on modern practice 
regarding the fertilizing of these? I have 
on hand well-rotted horse manure, also 
poultry manure mixed with acid phos¬ 
phate. How do these filberts respond to 
the application of lime? What is your 
opinion regarding pruning? For my con¬ 
ditions I prefer the shrub rather than 
the tree form. 2. Also give me a method 
for propagating the low-growing vine 
Euonymus radicans. I have no green¬ 
house, but would have to depend upon 
outdoor culture. H. c. K. 
Maple Shade, N. J. 
1. Nut trees respond very closely to 
the same conditions to which apple trees 
respond ; that is, under a system of clean 
cultivation and cover-cropping apple 
trees often fail to respond to the applica¬ 
tion of fertilizers. On the other hand, 
when trees are left in sod, are growing 
on shallow soil, or are not making good 
annual growth, they may respond to fer¬ 
tilizers. Manure is especially good be¬ 
cause it combines all the elements that 
may be needed in addition to humus and 
organic matter. Filberts are half way 
between walnuts and hickories in regard 
to soil and fertilizer requirements. They 
are not overly particular about soil, and 
yet they will not grow anywhere. For 
the most part you may not expect them 
to respond to fertilizers. Lime will only 
be of benefit in that it may increase the 
amount of humus and organic matter 
through its effect upon the cover crop. 
Nut trees are similar to apple trees also 
in the manner in which they react to 
pruning. The less pruning that it is nec¬ 
essary to do, the better the trees will be. 
Aside from training the tree to suit indi¬ 
vidual fancies and removing broken or 
objectionable limbs, little should be done 
so far as pruning is concerned. 
2. Euonymus is frequently propagated 
from seeds sown in the Spring after strat¬ 
ification over Winter. If some particu¬ 
lar variety is desired, however, it will be 
necessary to resort to propagation from 
layers or cuttings or to graft the desired 
form. If you do not have a glass house 
or a frost-proof frame you will have 
trouble in trying to propagate from cut¬ 
tings or by grafting. We would suggest 
that you try layering; that is, burying a 
shoot several inches, leaving the end out 
of ground and wounding it at some spot 
under ground so as to induce the forma¬ 
tion of roots. W B - T. 
Rust on Hollyhocks 
What can I do to prevent the rust or 
blight from destroying my hollyhocks? I 
am sending an affected leaf. This rust 
attacks the leaves of the hollyhock plants 
after they have attained a growth of one 
to two feet. Little yellowish or reddish 
spores appear on the leaves and they soon 
droop and die. Is there any kind of spray 
mixture that would kill or control this 
rust? w - L - H - 
Newburgh, N. Y. 
The trouble shown on the specimen 
leaf wos hollyhock rust, a widespread 
disease which came originally from Chili 
more than half a century ago. It was 
first introduced on infected seed. The 
yellow or brown sori are like tiny warts 
on leaf or stem. In mild cases' the 
leaves may remain green, and the plant 
may bloom, but badly rusted leaves, or 
even the whole plant, may wither and 
die as though blighted. It is recom¬ 
mended to sponge the diseased parts with 
permanganate of potash, two tablespoons 
of the saturated solution diluted with one 
quart of water. Withered leaves and 
remnants of the plants in Fall should be 
burned. There are several forms of leaf 
spot which also attack hollyhocks, for 
which Bordeaux mixture and ammoniacal 
carbonate of copper sprays are desirable 
and efficacious. 
The Delicious Health-giving Spinach 
Spinach Loaf.—Cook four quarts of 
epinach with very little water. Combine 
one cup of bread crumbs (or 1% cups 
thick white sauce), one well-beaten egg, 
one-half cup grated cheese (or cottage 
cheese), one tablespoon lemon juice, one 
teaspoon salt and pepper, if desired. Pour 
into a greased baking dish and bake 25 
minutes. Serve with a slightly thickened 
tomato sauce or creamed celery sauce. I 
Spinach Hash.—Mix one cup of cooked 
spinach with one cup each of dry bread| 
crumbs and cooked potatoes or rice, add-j 
ing one teaspoon of salt and a little 
minced onion (or onion juice). Melt 
two tablespoons of fat in a hot frying) 
pan. Spread in the mixture and cook 
slowly till a brown crust is formed under¬ 
neath. Fold like an omelet before serv¬ 
ing. 
Spinach Croquettes. — 1. Rinse and 
cook spinach without more water. Chop 
finely. To each quart of spinach add 
one well-beaten egg, salt and a little 
paprika (or nutmeg). Form into flat 
cakes, roll in fine crumbs and brown 
quickly in a frying pan or cook in a 
greased pan in the oven. Lay the cakes 
on a hot platter and serve with a cheese 
sauce, with a creamed celery sauce, or 
with an onion sauce (made by adding one 
cup of cooked chopped onion to one cup 
of white sauce). 
2. To each quart of finely cooked chop¬ 
ped spinach, prepared as above, add four 
tablespoons of grated cheese. Roll the 
cakes in crumbs, in egg diluted with two 
tablespoons of water, and again in 
crumbs. Fry or bake. Lay on a hot 
platter and surround with a creamy or 
white sauce. Garnish with the yolk of 
hard-boiled egg. This is hearty enough 
to take the place of a meat dish. 
Spinach and Celery.-—Slice the coarse 
outer stalks of celery. The celery leaves, 
carefully sorted, washed and run through 
the food chopper may also be added. Boil 
till tender. Add cooked spinach and 
serve with a creamy white sauce. 
Spinach With Mock Hollandaise 
Sauce.—To two cups of cooked spinach 
add mock Hollandaise sauce made as fol¬ 
lows : Make a thick white sauce by 
blending two tablespoons of butter, two 
tablespoons of flour and one cup of milk, 
and stirring till thick. Salt slightly. Or 
make a sauce by olending slowly two ta¬ 
blespoons of flour with one cup of cream 
and one-lialf teaspoon salt. Have ready 
two beaten egg yolks, one tablespoon 
lemon juice and two level tablespoons 
more of butter. Pour the prepared white 
sauce on the beaten egg yolks, add but¬ 
ter and salt to taste. Allow to heat 
slightly, but not to boil, add the lemon 
juice, pour over the spinach and serve. 
One teaspoon of onion juice may be 
added to this sauce. 
Martha’s Spinach.—Wash three quarts 
of spinach and cook without more water 
for 10 minutes. Chop finely. Cut three 
slices of bread in %-in. squares, pouring 
over them one tablespoon lemon juice or 
tart vinegar. Put one tablespoon of but¬ 
ter or oil in a skillet and fry them until 
a golden brown. Add them to the cooked 
spinach, and also one tablespoon of but¬ 
ter, one teaspoon of sugar (or to suit 
the taste), salt, and four (or more) ta¬ 
blespoons of good cream. Add a little 
grated nutmeg if you like. Mix and cook 
10 minutes, stirring lightly once in a 
while. Dish and serve. 
Scalloped Macaroni and Spinach. — 
Wash spinach and cook slowly, without 
water till tender. Chop finely. Boil one- 
third package of macaroni in salted wa¬ 
ter till tender. Turn into a colander 
and - rinse with cold water. Drain and 
cut into 2-in. lengths. Heat one-half cup 
of seasoned brown sauce or white sauce. 
Mix with the spinach. In a buttered 
baking dish put alternate layers of maca¬ 
roni, spinach and grated cheese (and if 
you have them, two chopped hard-boiled 
eggs) until the dish is full. Have the 
grated cheese on top and dot with bits 
of butter. Bake in a moderate oven till 
browned. 
Spinach Scallop.—Rinse and cook in 
very little water, one-half peck of spin¬ 
ach. Drain, saving the liquor and chop 
spinach fine. Add to it one-fourth tea¬ 
spoon grated onion, one tablespoon 
grated cheese, one teaspoon salt and a 
few grains each of pepper, paprika and 
allspice. Make a sauce by blending iy 2 
tablespoons of butter, two tablespoons 
flour and one-half cup of milk, stirring 
till it boils. Mix the sauce and the spin 
ach and pour into a greased baking dish. 
Cover with buttered crumbs of whole 
wheat bread or shredded wheat, and dot 
with butter. 
Spinach Salad.—'Wash and drain fresh 
tender spinach leaves. Heap the leaves 
on salad plates and serve with mayon¬ 
naise. Or serve with the following sour 
cream dressing: To one-half cup thick 
sour cream add iy 2 teaspoons of brown 
sugar or honey, and lemon juice (or 
tart vinegar) to taste. Beat well and 
serve on salad. 
French Style Spinach.—Wash one 
peck of spinach. Cook «lowly about 20 
minutes in little water. Rub through a 
colander or chop fine. Prepare a sauce 
by heating two tablespoons of butter, 
two tablespoons of flour and one-half cup 
chicken stock. ‘Season with one-half 
teaspoon sugar, one-half teaspoon salt, 
one-fourth teaspoon grated nutmeg, one- 
fourth teaspoon grated lemon rind and 
one-eighth teaspoon pepper if desired. 
Simmer sauce and spinach together and 
serve. davida u. smith. 
THE LONG-LIFE BATTERY FOR YOUR CAR 
Only a question 
of TIME 
and time is money 
The difference between a good battery and a 
better battery is a matter of time . 
Almost any battery will start and light your 
car for a while. The proof of merit lies in the 
duration of this service. Thousands of drivers 
will testify to the long life of Exide Batteries, 
and not just long life but continuous service, 
with amazingly little interruption and expense 
through repairs. 
It is this rugged tenacity of the Exide that 
makes it such an economy. At the present low 
prices the saving with an Exide by the month 
and by the year of service deserves your serious 
consideration. 
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 AND 
LIGHT. A great majority of 
all farm power and light plants 
have Exide Batteries. Make 
sure that yours is a long-life 
Exide. 
THE ELECTRIC STORAGE BATTERY CO„ Philadelphia 
la Canada, Exide Batteries of Canada. Limited, 133-157 Dufferin St„ Toronto 
Exi&e 
BATTERIES 
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C5L JJf 
