266 
HOUSE AND GARDEN 
October. 1911 
NOW, ABOUT 
THOSE APPLES 
TOP SHAM QUALITY 
FANCY VERMONT APPLES 
Dame Nature was in a kindly mood when she 
fashioned this farm. She tipped the best land to 
the east that it might catch the earliest sunshine, 
fed it with springs and protected it from the cold 
winds by placing it in an ampitheatre of encir¬ 
cling hills. 
We think that the apples grown in this orchard 
have a little the best flavor of any on earth. 
They are good because Dame Nature was think¬ 
ing of apples when she fashioned this farm. 
They are good because the rigors of the winters 
make hardy, full-flavored fruit, and the bright 
sunshine of the summer lays on the color so the 
apples are fair to see. 
Here’s what we can give you right now: 
F A M E U S E.—Of the varieties which we grow we 
prefer the Fameuse (Snow), for we think it grows to 
perfection with us. Normally this is considered an early 
fall apple, but here it often keeps until spring. You know 
it; an early red and white, fine-flavored, crisp eating apple. 
Small, but full of spice. 
McINTOSH RE D.—This is another of the 
Fameuse group and perhaps the most popular. Dark red 
and of fine flavor for dessert. 
B E T H E L.—Our best winter apple is the Bethel. 
This variety originated within thirty miles of this farm. It matures late in the fall, 
is a dark red color and one of the best of keepers, and as handsome a winter 
apple as one cares to see. It resembles a Northern Spy, and makes a splendid 
eating apple. 
NOD HEAD. —The Nodhead is anotherof our favorites. A late apple, it is streaked 
with red and makes a table fruit of cpiality. It is a good keeper and should please you. 
We shall pack the fancy grades of these apples under our trademark of “Topsham 
Quality,” in Western style as near as may be, and will deliver them, freight prepaid, 
to either Boston or New York for $2.50 per box. We will appreciate a trial order 
and ask for a check with the order. Our personal guarantee goes with every box 
of “Topsham Quality.” We wish to replace every apple that arrives in damaged 
condition, through fault of ours, whenever this is possible. 
If you insist, we will sell you a barrel of our Number One grade for $4.50, freight 
paid to New York. Our responsibility ends with delivery to the transportation 
company. We believe in our Fancy Grade and would rather sell it. We think you 
get more for your money. 
JULIAN A. DIMOCK, East Corinth, Vermont 
Farr’s Hardy Phloxes—The 
Late Messengers of Cheer 
With their great, well-rounded, hydrangea-like 
clusters of starry flowers, Phloxes make a grand 
showing anywhere. You have room for some of 
them — If crowded, plant them among Peonies or 
Oriental Poppies; the Phloxes will not he ready 
until the other things are gone. 
At Wvomissing Nurseries, I am growing nearly 
200 kind's, both tall and dwarf. The colors touch 
every hue but yellow. Plant in October or November. 
Irises, Peonies, Delphiniums, Etc. 
-—these and many others of the noble perennials 
are included in my extensive collections. My aim is 
not to grow so many 
kinds as to have those 
that 1 do offer as 
nearly complete as 
possible. If you plan a 
garden with individu¬ 
ality, personality of 
its own, the varieties 
1 offer will be of 
great worth to you. 
MY NEW BOOK 
describing my Phloxes 
and other hardy plants 
is practical and beau¬ 
tiful. Illustrated from 
photographs made at 
Wyomissing—many of 
them in full colors; 
while accurate cul¬ 
tural directions make 
it invaluable as a ref¬ 
erence work. Free if 
you have a hardy gar¬ 
den or expect to plant 
one. 
BERTRAND H. FARR, Wyomissing Nurseries 
643F Penn Street, Reading, Pa. 
Soon the weather 
will be cold and 
soon a good heating 
plant will be one of 
the most welcome in¬ 
mates of your home. 
With the DUN- 
N I N G system of 
house heating you 
are provided relia¬ 
ble, uniform warmth 
throughout the 
house, and not only 
do you get a steady 
heat day and night, 
but you do so with 
the greatest fuel 
economy. 
Have you install¬ 
ed the thorough 
heating system you 
promised yourself 
last winter? Now is 
the time if you 
haven’t. 
Study the cut, 
note the long fire 
travel and perfect construction, then write for our 
literature, a treatise on the heating question well 
worth while. 
FIRST All) TO 
WIMER COMFORT 
New York Central Iron Works Co., .’> Main St . Geneva, N. Y. 
be taken up after the foliage dies down in 
the fall. Dig them up without bruising, 
store in a cool, dry, sunny place (being 
careful to protect from unexpected frosts 
at night) until they are dry and well 
ripened, and then store, preferably in 
clean sand or moss, in a cool dry place, 
such as a cellar—but never expose to dry¬ 
ing furnace heat. The callas and amaryl¬ 
lis are usually handled in pots or boxes, 
and may be kept in the soil, but should be 
dried off and rested after blooming. The 
turning yellow of the leaves gives notice 
that they are going on a strike for a while, 
and water should be gradually withheld, 
and the pots kept in a cool place. 
The vegetable garden, too, demands its 
share of attention at the season’s wind-up, 
even though, with the majority of vege¬ 
table gardens, it has been more or less 
neglected for the last month or so. 
First of all clean it up. Mow off and 
pull up all the big weeds and burn them. 
The best way is to throw them in piles at 
once, before the seeds get dry enough to 
rattle out in handling, and then burn as 
soon as they will fire. Clean off every 
spot left vacant and cultivate it, or better 
still, plow it as deep as possible. The fall 
is the best time to turn up an inch or so of 
the subsoil to deepen the garden, as the 
action of winter rain and frosts w’ll tend 
to break up the hard lumps and combine 
them with the old soil. 
Where crops still occupy the ground but 
weeds are bad, as often happens in patches 
of late beets, carrots and other root crops, 
cut off the whole with a scythe several 
inches high and remove and burn, thus 
preventing weed seeding and making it 
easier to get out the crops. 
Sow rye on all spots as fast as broken 
up; even though so late that little growth 
will be made, the roots will prevent wash¬ 
ing and puddling of the soil, and enough 
plant food will be saved and humus added 
to the soil to repay several times the cost 
of seed. 
It is a very common mistake to allow 
the garden vegetables not used to rot on 
the ground, or in it. There is a great deal 
of unnecessary waste in this respect, for 
a great many of the things so neglected 
might just as well be carried over into 
winter, and would repay handsomely the 
labor of gathering and storing. 
There is no better place for storing veg¬ 
etables than a good dry frost-proof cel¬ 
lar. from which ordinarily all artificial 
heat is excluded. Where such a place is 
not at one’s disposal, a substitute may be 
had in partitioning oft" part of the furnace 
cellar, and providing ample ventilation 
direct with the outside air. Or a cold 
north room in the house, where the win¬ 
dow can be kept open most of the time, 
will do excellently. In the latter case, 
boxes or barrels filled with sphagnum 
moss (obtainable for the gathering in 
many swampy places) make an ideal 
method of storing, as the moss is light 
(Continued on page 268) 
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