94 
House & Garden 
EVERY GARDEN LOVER 
has a feeling of comradeship and 
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m There’s a very real sense of 
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S of a vine, a shrub or a rose. 
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ELLWANGER y BARRY En-wANaERTBAHai 
HORTICUL.TURIST« 
Mt. Hope Nurseries, Rochester, N. Y. ESTABLisHED ia4c 
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Outland Fruits for Inland Gardens 
(Continued from page 92) 
satisfactory in its results than winter¬ 
ing indoors; but if all else fails, there 
are varieties of this delectable fruit 
which may be grown in tubs and 
which will furnish the table with this 
greatest of fruit delicacies. I say 
greatest of delicacies advisedly; for 
even in California where fig raising 
is an industry, prime fresh figs are 
not often found in market. The fruit 
is tender and cannot stand shipment; 
and so, like the finest fruits of all 
kinds, the only way to enjoy it is to 
grow it. 
The Kumquat already spoken of is 
of simplest culture indoors, thriving 
in a light sandy loam. Rather than 
handle and transplant this in spring 
and fall, plunge pot and all into the 
earth during the warm days of sum¬ 
mer, if you desire to use it as a gar¬ 
den specimen. 
As TO Nut Trees 
Of the nut fruits, not one but is 
highly desirable as a tree and equally 
desirable for the nuts. W'alnuts, 
both black and English, which are 
respectively Juglans nigra and Juglans 
regia; hickories, which include the 
pecans—these doubtfully hardy, al¬ 
though varieties have been tested that 
it is claimed will grow and thrive in 
the northern States—hazels and fil¬ 
berts, which are simply varying forms 
of Corylits Avellana, and chestnuts 
are all quite as worthy of being used 
just for their effect as are any of 
the regulation shade trees commonly 
used everywhere. 
The chestnut alone is under the ban, 
owing to the prevalence of the blight 
which is killing it throughout the 
land, in both its wild and cultivated 
state; but the Japanese chestnut is 
usually resistant to this blight. Single 
trees may be protected by spraying as 
easily as an apple tree is guarded 
against pests, but forest trees suffer 
because this is not possible. There is 
not a variety that is sweeter to eat 
raw than our own American Castanea 
Americana; The Japanese Castanea 
crenata improves with cooking, and in 
some of its varieties is exceptionally 
sweet; the European chestnut (Cas¬ 
tanea safiz'a) is more susceptible to 
leaf disease and fungous troubles 
generally than our own, so it is hardly 
wise, at the present time, to plant it. 
As certain of its varieties furnish the 
great nut meats which the French 
refer to as marrons, and as certain 
others have been a common article 
of food for many years, it seems un¬ 
fortunate that it should not be grown 
here just for the sake of these ex¬ 
ceptional nuts. With careful atten¬ 
tion to spraying, I see no reason why 
it should be omitted, although Ameri¬ 
can grown varieties of the Japanese 
species are showing such excellence 
and splendid size that it hardly seems 
worth while to undertake raising a 
species of such doubtful qualities as 
far as resistance to disease is con¬ 
cerned. Paragon is a variety that is 
fine in flavor, early and very produc¬ 
tive. It is listed in the catalogs of 
some of the prominent nurserymen. 
The Care of Household Utensils 
T he life of housekeeping utensils 
may be- greatly prolonged, as 
well as the working facilities made 
easier, if the implements are properly 
cared for and cleaned. 
If when tin ware is new and before 
being used it is rubbed well over with 
lard, then placed in the oven for ten 
or fifteen minutes, it will never rust. 
Be sure that tin ware is thoroughly 
dry before putting away, but do not 
hasten the drying by placing it on the 
top of the stove, as this darkens it and 
sometimes melts it. Tin ware may 
be cleaned successfully with dry flour 
rubbed with a newspaper, or by dip¬ 
ping a damp cloth in powdered borax 
or common soda and nibbing briskly. 
Tea pots or coffee pots that are dis¬ 
colored on the inside can be cleansed 
by boiling them in a strong solution 
of borax. 
If food has burned in the bottom 
of an agate or granite saucepan, do 
not attempt to scrape it, as this is 
apt to crack and chip the enameled 
surface. Fill the pan with cold water, 
add a teaspoonful of washing soda 
and heat to the boiling point, when 
the burned parts will be sufficiently 
loosened to cleanse easily. If enamel 
ware is dried on the stove it will be 
apt to chip, caused by heat expansion. 
W'ooden ware should be washed in 
hot soapy water and 
dried thoroughly away 
from the fire. Table 
tops, bread boards and 
m.eat boards, may be 
cleaned by rubbing the 
way of the grain of the 
wood, with a damp 
cloth or brush dipped in 
fine sand or powdered 
bath brick. Carefully 
rinse afterward with 
warm soapy water and stand up to dry. 
Copper and brass articles may be 
cleaned by dipping a cut lemon in 
salt and rubbing the stained surface 
of the metal briskly. Rinse in soapy 
water and dry with a soft cloth. 
Tiling should be cleaned by wiping 
off with a cloth wrung out of soapy 
water. Aliich scrubbing and use of 
water will in time loosen the cement 
of tiling and dislodge the sections. 
Nickel stove trimmings are greatly 
brightened by being washed with 
warm soapy water in which a little 
kerosene has been dissolved. 
Rusty knives or stained knives may 
be cleaned by shaking a little ground 
bath brick on a damp cloth and rub¬ 
bing the blade of the knife through it. 
The handles of many knives are 
loosened by pressing too hard on the 
cleaning board while scouring them. 
Never put the handles of your knives 
in hot water. 
If you rub your flat irons on iron¬ 
ing day over a fine piece of emery 
cloth they will always be smooth and 
free from rust. 
Willow ware, such as clothes bas¬ 
kets, light chairs, etc., is success¬ 
fully cleansed Iry washing with soapy 
water in which a handful of salt 
has been dissolved. Use a brush 
in order that all the crevices may be 
reached. 
If 3 ’our new broom is 
soaked in strong hot 
water in which a hand¬ 
ful of salt has been 
thrown, it will toughen 
the bristles and make 
the broom wear much 
longer. This is little 
trouble, but the results 
are worth while. 
Gladys J. Partelow. 
