72 
House & 
Garden 
HANDEL^ 
amps 
B EAUTY never leaves a Elandel 
Lamp. She hovers over it 
while it stands silent under the 
casement moon. She revels in its 
soft, glowing colors as the light 
streams through the hand-wrought 
shade. In vain she challenges day¬ 
light to take away its charm. 
The Handel Lamp 
illustrated can add a 
touch of rare beauty 
to your home. Ask 
your dealer to show 
you lamp No. 6529, 
or send for illustrated 
\ booklet. 
y 
.A THE HANDEL 
COMPANY 
390 E. Main Street 
Meriden, Connecticut 
No Dealer ever offers 
you a substitute for 
aWHITTALL rugs 
'lurn Your 
back on it 
- without a reason 
Y OU don’t have to buy many 
good rugs in a lifetime, be¬ 
cause reallygooJ rugs natu¬ 
rally wear a long time. So, isn’t it 
strange then, how some people can 
be talked into buying a rug that 
“looks” somethinglike a Whittall, 
Sr' just because it costs a few dollars 
] less? They forget that the chief 
quality in a rug is Durability, and 
the trouble is that 
DURABILITY DOESN’T SHOW 
ON THE SURFACE 
That’s why some dealers succeed in getting 
the extra profit on the so-called “just-as- 
good ” kind. Don’t let glib salesmanship de¬ 
ceive you. Invest your money in a Whittall— 
the rug that grows old gracefully. If 
L you will let Durability and Beauty be 
your guiding points—your choice must 
( TV ,invariably be a Whittall. 
This trade mark is your pro- 
tection and your guarantee 
THE- MARK OF Ql: 
"Oriental Art in Whittall Rugs" is a handsomely illus¬ 
trated hook in colors which anyone may have by writing 
Harvesting The War Crop 
(Concluded from page 52) 
white varieties, which are the earliest to 
mature, are especially likely to be injured 
in this way. If left exposed to the hot 
sun they also turn green and deteriorate 
in flavor. They should be cured under 
cover in an open, dry shed. Yellow 
onions may be pulled and laid in rows 
to dry. They should be turned or raked 
over every few days to get the tops com¬ 
pletely dry as soon as possible. They 
may then be put under cover in a dry, 
airy place to be “topped” when con¬ 
venient before storing for winter. At 
no time should they be placed in tight 
barrels, boxes or bins, as they heat read¬ 
ily and this causes either rotting or pre¬ 
mature sprouting. The colder they can 
be kept and the freer the circulation of 
air about them, the better. 
Celery: Such celery as is wanted for 
early use is blanched in the field by 
drawing the earth up to the stalks in 
two or three successive hoeings; by the 
use of boards; or by the use of one of 
the convenient celery bleachers now on 
the market. The latter are especially 
useful for the home garden, where only 
a few stalks are wanted at a time. That 
part of the crop wanted for winter and 
spring use should have the soil worked 
in about the stalks sufficiently to hold 
them in an upright position. Upon the 
approach of hard frosts, about Novem¬ 
ber first, part of it may be “trenched” 
or blanched in a long, narrow ditch, dug 
in some well-drained, convenient position. 
It should be about V wide and deep 
enough to take the celery plants, stand¬ 
ing on end as they grew, with the tips 
of the foliage about level with the soil 
surface. As hard freezing weather ap¬ 
proaches the tops should be covered 
with meadow hay and boards to prevent 
their being frozen. 
Another method of preparing the crop 
for winter and early spring use is to take 
up the plants before hard frosts, and 
store them in long, narrow boxes, about 
1 ' wide and deep enough to take the 
plants upright, packed closely together. 
As in trenching, the roots should be left 
on and a couple of inches of moist sand 
should be left in the bottom of each box. 
The boxes may then be packed in a cold, 
dark cellar and the stalks will blanch 
out by the time they are needed. Celery 
should be handled or stored only when it 
is perfectly dry. 
Cauliflower and cos lettuce require 
attention as soon as they begin to ma¬ 
ture. As soon as the buttons or heads 
of cauliflower form, they should be pro¬ 
tected from sun and rain by tying or 
fastening the leaves together at the tops. 
Most varieties of cos lettuce should also 
be tied, in order to bleach thoroughly; 
use raffia or soft twine and tie as near 
the top of the head as possible. 
Crops That Stay Out Till Cold 
Weather 
A number of the vegetables are so 
hardy that the first light frost will not 
injure them at all—in fact, some of them 
are much improved in quality by light 
freezing. A few are so hardy that they 
remain out the entire winter without 
appreciable injury. 
The Cabbage Group: While cabbage, 
cauliflower, Brussels sprouts, and kale' 
are all closely allied and are grown in 
much the same way, they are handled 
quite differently when it comes to stor¬ 
ing. Brussels sprouts and kale are so 
hardy that they can be left out and gath¬ 
ered as wanted during the early winter 
months, even in the snow. Cabbages 
may be left outside until most other 
things are harvested and there is danger. 
of hard freezing weather. They may 
then be pulled up by the roots, removing 
the large outer leaves, and stored when 
perfectly dry, in a cool, dry place. Fre¬ 
quently space may be saved by tying 
three or four heads together and sus¬ 
pending from nails in the cellar rafters. 
If there is not room to keep them all 
where other things are stored, they may 
be kept by burying them in a trench of 
convenient size in a thoroughly drained 
place, where they may be covered with 
leaves or straw, over which soil and a 
thick straw mulch are put before the 
ground freezes hard. 
Potatoes of course are about the easi¬ 
est of all vegetables to keep. It is better, 
however, not to dig those that are wanted 
for winter until quite late. If there is 
any sign of their rotting in the ground, 
they should be allowed to remain even 
if the loss is quite considerable, because 
if taken up and stored before they will 
rot in the bins and barrels, and each bad 
tuber will spoil a number around it. 
While the potatoes should be allowed 
to dry off thoroughly after digging, they 
should not be exposed for many hours to 
the bright sun, as they quickly discolor 
or get bitter in flavor. 
The Root Crops 
The root crops, including beets, car¬ 
rots, turnips, radishes, parsnips and sal¬ 
sify or oyster-plant, are all quite hardy 
and need not be gathered until there is 
danger of their being frozen in. The 
mistake most often made by the begin- , 
ner is to cut the tops off from these 
plants close to the roots. They should 
be cut with enough of the stubs of the 
leaf ends left so that there will be no 
danger of their bleeding. The ordinary 
method of keeping them is simply to 
pack them in sand in the cellar, but they 
can be kept in a deep frame or pit or a 
trench as described for cabbage, pro¬ 
vided enough covering is put on to keep 
them from freezing hard. 
Parsnips and salsify are not injured 
even by the severest winter weather. I 
have known them to stand a tempera¬ 
ture of twenty degrees below zero with¬ 
out any protection and be plump and 
sound in the spring and ready to dig as 
soon as the ground thawed out. Only 
a small portion of these two crops should 
be left over in the ground, however, as 
when it once freezes they cannot be got 
out until the ground thaws again in the 
spring. Those required for use during 
the winter should be kept in the same 
way as the roots described above. 
The Civilized Framing of Pictures 
(Continued front page 27) 
water-colors, like etchings and engrav¬ 
ings, need mats. But in knowing this, 
she is conscious merely of following the 
fashion. She does not know that a cer¬ 
tain vague sense of substance, of weight, 
dictates the choice. Oil-paintings look 
too solid and heavy for mats or for 
narrow frames. Water-colors look too 
light and too fragile for broad, deep 
frames, and the mat, well chosen, har¬ 
monizes with what appears to be their 
substance. Attention, Miss Sue! Ex¬ 
ercise your feeling for weight and sub¬ 
stance. You will not countenance put¬ 
ting brocaded velvets on Toodlekins. 
Still dainty with the bloom of youth, 
you would not wear brocaded velvets 
yourself. In a misty sort of way, you 
have the principle already. You sense 
the sort of Toodlekins that infant is, the 
sort of girl you are. Do as much for a 
picture. Then, with the impression 
clearly in mind, consider the weight, 
the width, the depth, the color, the style, 
and the degree of emphasis the frame 
should have. (Concluded on page 74) 
