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House & Garden 
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Fottler, 
Fiske, 
R^SON (9. 
Faneuil Hall Squcure 
BOSTON, MASS. 
The Noble Dane 
{Continued from page 92) 
pened that the best specimens the 
Frenchman had seen had been im¬ 
ported from that country. There is, 
moreover, no particular reason for 
supposing that there was any great 
infusion of Danish blood in the Ul¬ 
mer Doggen. Undoubtedly German 
boar-hound, which was suggested at 
one time, or even the German 
I Deutsche Doggen, would be more ap¬ 
propriate names for the breed; but 
I Great Dane they have long been and 
Great Dane they will probably al¬ 
ways be to us. 
Germany has always been tbe main 
source of Great Dane supply, and 
Americans have enjoyed even greater 
opportunities than British fanciers 
for adopting the breed. Not only 
has the English cropping law hurt 
the Dane’s popularity, but the strict 
quarantine laws have made importing 
difficult. Moreover, Americans of 
German descent have always rallied 
around this splendid dog from the 
Fatherland, so that there are more 
and finer specimens in the United 
States today than anywhere outside 
of Germany, Holland, and Austria. 
—“Jim”—Hero— 
It is very fitting that probably the 
most famous dog hero in America, 
a dog that has received two medals 
and a silver bowl for life saving, 
should be a noble Dane. Dr. Galpin’s 
Jim has been, moreover, the guest of 
honor at the Canadian Club’s banquet 
and had teas given him by a society 
leader and a well known authoress; 
but all his honors rest lightly on him. 
He is still the quiet, brave dog he 
always was, utterly devoted to his 
beloved master. 4'hough he is no 
champion of the bench shows’ making, 
still I always think of Jim as the best 
expresion of the ideal which tj'pifies 
his noble breed. 
Filling the Salad Bowl 
{Continued from page 27) 
days after sowing the seed. In other 
words, if you sow on April 10th you 
are bound to get your first heads of 
Iceberg on June ISth. And it does 
not matter if July turns out to be 
rather hot—Iceberg will stand more 
heat than any other sort. For that 
reason, I make repeated sowings of 
it all through May, which keeps us 
supplied with salads throughout Au¬ 
gust. In July, Naumburger is sown 
again, and from that sowing we 
gather heads till frost nips the last 
ones in the autumn. 
But to come back to the crisphead 
Iceberg. A little while ago I men¬ 
tioned its tasteless character. This 
brings me to a point which I have 
never seen discussed in any article 
on salads: upon the proper treatment 
of the lettuces grown by the gardener 
in the sweat of his brow depends the 
success of the dish from the stand¬ 
point of the housewife. 
After considerable experimenting 
I came to the conclusion that all let¬ 
tuces might be divided into two 
classes, according to their flavor. And 
strange to say, I found that those 
produced very early and very late in 
the season require one sort of dress¬ 
ing, while the mid-season and out-of¬ 
season product requires another. The 
extra early, loose-leaf sorts, of which 
Black-seeded Simpson proved my 
choice, and Iceberg, of crisphead 
fame, I found decidedly lacking in 
certain flavors most acceptable to our 
palates. On the other hand, the very 
mild butterhead Naumburger had, by 
its very nature, enough of that qual¬ 
ity which was lacking in the others— 
the buttery, oily substance of which 
the crisphead sorts of lettuce are en¬ 
tirely devoid. 
At any rate, I grouped loose-leaf 
and crisphead lettuces as one class, 
and the butterheads as the other, giv¬ 
ing cos lettuce, or Romaine, the bene¬ 
fit of the doubt as to just which dress¬ 
ing is most acceptable to different in¬ 
dividuals. 
Oteier Salad Plants 
Before passing on to the subject of 
salad dressings, let me say a few 
words about salad plants other than 
lettuce. To begin with, there are 
cresses, mustards, corn salad, endive 
and chicory. Of all these, endive de¬ 
serves the most attention, since it is 
as easily grown and as dependable 
as lettuce. For best flavor, it should 
never be served alone. Mixed with 
butterhead lettuce and served with 
French dressing, it is delicious. 
Served alone, it requires the same 
treatment as the crispheads in order 
to prove acceptable. 
To appreciate cresses, a taste must 
be cultivated for “pungent” salads. 
Mustard belongs in the same class 
and is hardly suitable to be served 
except in connection with milder 
salads, in which case it should be 
used sparingly as a flavoring. 
Corn salads are rather tasteless, 
and chicory requires a long season 
in which to yield its product. Witloff 
chicory is the product of roots grown 
during the summer and forced in hot¬ 
beds or cellars to yield delicate 
sprouts during the winter. 
Dressings for Salads of Different 
Flavors 
The crisphead lettuces together with 
the extra early loose-leaf sorts re¬ 
quire what I call a “bacon fat dress¬ 
ing.” Here is the recipe for a dish 
designed to please a family of five: 
Take two well-grown heads or plants, 
remove the outside leaves and keep 
on ice to preserve crispness. Cut 
lb. fat bacon in small cubes and fry 
gently until the oil turns a light 
brown color. Mix two tablespoonfuls 
of sugar with 14 teaspoonful of salt, 
and yi teaspoonful of pepper with 
3 tablespoonfuls of vinegar and I'kJ 
tablespoonfuls of w'ater. Mix all this 
with the bacon fat, put on the stove 
again and heat until it reaches the 
boiling point. Then pour over the 
lettuce, which should be cut in strips. 
Should the bits of bacon prove ob¬ 
jectionable, strain the dressing. We 
find the savory crispness of the bacon 
an added improvement. 
The butterhead lettuce Naum¬ 
burger, on the other hand, requires 
a quite different treatment to be most 
appreciated. For all the lettuces of a 
distinctly fatty or buttery character, 
I prefer a French dressing composed 
as follows: 
Mix teaspoonful of salt with 
teaspoonful of pepper. Add 3 table¬ 
spoonfuls of best quality olive oil, 
and stir tbe whole thoroughly. Take 
four tablespoonfuls of vinegar and, 
if the piquant flavor of garlic proves 
attractive, rub part of a bulb on the 
inside of the mixing bowd. Stir all 
thoroughly and you will find the re¬ 
sult makes any butterhead delicious. 
34 Pound 
Spencer 
Sweet Peas 
25c Postpaid 
This mixture of gigantic, 
orchid-flowering sweet peas 
contains the finest Spencer 
varieties in all shades from 
purest white to darkest 
crimson. 
This is our 1917 special offer. We 
will send the quarter pound of 
Sweet Peas postpaid to any place 
in the United States or Canada, 
together with a copy of our 
New Garden Guide 
containing full cultural direcr 
tions. This guide also describes 
and illustrates the best in flowers 
and vegetables, and gives many 
helpful suggestions for successful 
planting. March sowing insures 
success with Sweet Peas. Mail 
your order today. 
Arthur T. 
Boddington Co., Inc., 
Seedsmen 
Dept. H 3, 128 Chambers St., New York 
The sacred flower of 
Egypt and the fragrant 
water lily of our own 
ponds, will grow in any 
garden as well as in 
their native homes. 
Water Lilies 
and Water Plants 
my new booklet, shows sev¬ 
eral blooms in natural col¬ 
ors, and tells how to jrrow 
these plants in tubs 
or pools. Send to- 
day for a copy. 
William Tricker 
Water-Lily Specialist 
Box Gy Arlington^ N.J. 
