514 
HOUSE AND GARDEN 
June, 1913 
There 
are no 
casters 
like 
“ Feltoids” 
It’s all 
in the 
wheel 
If your floors could talk 
they would demand 
“Feltoid” 
Casters and Tips 
“Feltoids” are the modern floor savers 
and rug protectors. Iron, leather, wood 
and fiber-wheel casters cut and gouge. 
The damage they do is computed not 
only in dollars lost, but in floor-attractive¬ 
ness lost as well. 
Truest economy—amplest enjoyment of 
well-kept floors — lies in fitting your 
furniture with noiseless, marless, scratch¬ 
less “Feltoids." 
The “Feltoid" wheel is composed of a specially 
treated material which is wear-resisting yet of 
such a nature that it treads softly and smoothly 
over the finest surfaces. 
“Feltoid” Casters and Tips may be had at 
furniture and hardware stores. Write^ for 
“Feltoid” Book No. 12. It shows “Feltoids” 
for all uses in your home. 
Burns & Bassick Co. 
Dept. X, Bridgeport, Conn. 
m 
A Constant Water Supply 
is easily maintained without expense by a 
RIFE RAM 
Operates with three or more gallons 
per minute from a stream, artesian 
well or spring, and a head or slant¬ 
ing fall of three or more feet. 
Free information on request. 
RIFE ENGINE CO., 2151 Trinity Building, New Yorj^ 
Private Water Supply Plants 
SEND FOR CATALOG L 
KE WANES WATER SUPPLY CO 
NEW YORK CITY KEWAN EE , I LL . 
and cut into half, the lettuces are thrown 
into boiling water with salt to blanch them, 
then lifted out and drained. They are then 
laid in a stewpan with sufficient vegetable 
or bone stock to cover them, with a spoon¬ 
ful of minced onion, of parsley and mint 
or tarragon, also minced, some pepper and 
salt and a little butter. They simmer under 
cover for an hour or more, and are then 
laid in a hot dish. Cooked peas or beans 
are used to fill the hollow centres, and a 
little of the liquor, being thickened and re¬ 
boiled, is then poured over. 
Another little dish which my cook is 
proud to set before us is that of lettuce 
cakes. 
The firm leaves of large lettuces are 
cleaned, then blanched in boiling water, 
and laid flat on a board. On each one is 
spread a farce of minced onions and herbs 
mixed with cooked rice, and, if meat or 
bacon is permitted, a little of that, or if 
not some grated cheese, also seasoning, 
and the whole made moist with tomato 
sauce. The leaves are then rolled and tied 
into shape, and the rolls are placed in a 
buttered pan with a little stock and gently 
stewed for about an hour. When dished 
a little of the stock is thickened and 
browned and poured around the rolls. 
Our young nettles are cut down and 
boiled and served with the roast of lamb, 
and are not a whit inferior to spinach ex¬ 
cept that they are milder in flavor, but the 
touch of mint sauce that comes at the same 
time gives piquancy without interfering 
with the flavor. “Good King Henry” or 
Mercury has, on the other hand, a decided 
flavor of its own, and is improved after 
boiling by being returned to the pan and 
cooked again with butter — and plenty of it. 
But it is a most excellent herb for the 
blood, and adds yet one more to the list 
of “greens” medically serviceable to man, 
the heir of many ills. 
In the cooking of the stronger—shall I 
say the coarser? — greens, such as cab¬ 
bages, curled kale, Brussels sprouts and 
broccoli, I have noticed that the cook is 
careful always to blanch them first and 
then cook in a second quantity of water. 
She tells me that this is the secret not only 
of keeping them a good color, but of get¬ 
ting rid of those bitter flavors and injuri¬ 
ous substances which make cabbage and 
its kin indigestible. 
As our liking for these greens is not 
very pronounced, and as we do not grow 
them for ourselves, except a few roots of 
sprouts, we do not often have them on 
our table. Nevertheless, there are a few 
occasions when a little cabbage comes in 
appropriately, and the first young earlies 
are certainly delicious, therefore I tell you 
what are our modes of treating them. 
After washing, the half cabbages are 
thrown into a panful of boiling salted 
water and left for five minutes. When 
drained from this, fresh boiling water is 
poured over them, more salt and a little 
sugar. They cook, with the lid off the 
pan, until quite tender, then are drained 
I, JOHN DAVEY 
|Fa'^e> of Tree 
It is far less expensive to find out 
and eradicate the disease, decay 
, and physical weaknesses of trees, 
than to pay the price of neglect. 
The treatment of trees is the work 
of men scientifically accurate and 
mechanically expert. None but 
Davey Experts can so qualify. 
Read this letter from a prominent 
client: 
Moline , III., March 13, 1911 
“I look upon the work (treatment 
of his trees by Davey Experts) with 
great satisfaction, and am glad every 
time I look at the trees, that they 
have had your scientifically intelli¬ 
gent attention.” 
G. A. STEPHENS, 
Pres. Moline Plow Co. 
We shall be glad to arrange for a 
careful examination of your trees 
without charge. 
Write for booklet “E.” 
I The Davey Tree Expert Co., Inc., Kent, 0. 
Branch Offices with Telephone 
Connections: New York, Chicago, 
Montreal, San Francisco^ 
Accredited 
Representatives 
Available 
Everywhere. 
Men Without 
Credentials 
Are Impostors. 
Samson Spot Clothes Line 
SOLID BRAIDED COTTON 
Strong :: Durable t: Flexible 
Will not kink, stretch, ravel, nor stain the 
clothes. Guaranteed to last at least five 
years, even when permanently exposed to 
the weather. Can be distinguished at a 
glance by our trademark. The Spots on the 
Cord. 
Send for Sample. Carried by all dealers, or write to us. 
SAMSON CORDAGE WORKS BOSTON, MASS. 
Be Right from the First 
It is when you turn a faucet and the water does not 
flow, that you realize the presence of an engine or of a 
pump, which, in failing to do its duty, interferes with 
your work, your pleasure, or your plans. 
Permanent satisfaction for the operation of the coun¬ 
try home water supply or electric light plant is obtained 
by the installation of an 
I H C Oil and Gas Engine 
No matter what style or size engine or outfit you 
need, we can furnish it. We build engines to operate on 
kerosene, naphtha, gasoline, gas or alcohol. Our tractor 
engines, in sizes from 12 to 60 horsepower, are un¬ 
excelled for plowing, threshing, etc. A most' readable 
catalogue tells many things you ought to know about 
these famous engines. Write for it. 
International Harvester Company of America 
(Incorporated) 
168 Harvester Building Chicago USA 
In writing to advertisers please mention House & Garden. 
