HOUSE AND GARDEN 
216 
March, 
1914 
ORNAMENTAL GRILLES for 
RADIATOR ENCLOSURES 
AND SPECIAL DESIGN REGISTERS FOR HEATING AND VENTILATION 
EXECUTED BY 
TUTTLE & BAILEY MFG. CO. 
76 MADISON AVENUE :: :: NEW YORK 
Send for Our New Architects’ Catalog of Special Designs No. 66 a, arranged in 
groups covering the different periods of Architecture and containing 80 Designs 
INGEE 
Sturdy as Oaks. Founded 1850 1 
Our roses arc strongest and best Always 
grown on their own roots. Mote than 
60 years of “knowing how” behind 
each plant. Safe delivery guaran¬ 
teed — our guide explains. No 
matter where you live, you can 
depend on getting D & C roses 
in perfect condition. Write for 
Our “New Guide to 
Rose Culture” for 1914—free 
The most educational work on rose culture ever 
published. Not a catalog, but the lifetime experi¬ 
ence of the oldest rose-growing house in America. Pro¬ 
fusely illustrated in natural colors, the cover pictures the 
new Charles Dingee, the best, hardiest fall-blooming rose 
in the world. Write for this guide before issue is all gone. 
It's free. No other rose house has our reputation 
Established 1850. 70 greenhouses. 
The Dingee & Conard Co., Box 374, West Grove, Pa. 
SUN 
A Beautiful, Illustrated 
Booklet, “SUN DIALS” 
|p^w t | n sent upon request. Esti- 
I J| | mates furnished. Any Lat¬ 
itude. Ask for Booklet No. 4. 
E. B. MEYR0WITZ, Inc., 237 Fifth Avenue, New York 
Branches; New York, Minneapolis, St.Paul, London, Paris 
Grow Your Own Vegetables 
Cut down your living expenses. You’ll be astonished how health- 
ful it is to cultivate a garden, and how easy , if you use 
Planet Jr™? 
You can do more and better hoeing with 
this tool in one day than you can do in 
three with a hand hoe. The No. 17 has a 
pair of 6-inch hoes, a plow and a set of 
cultivator teeth — sufficient for most gar¬ 
den work. cncp 72-page illus- 
1 ■V 1 -' 1 -' trated catalog 
CO., Box I202C, Philadelphia. 
Leeks: Those who like them think 
that they are worth the long season of 
growth required. Plant during April or 
early May, and in June transplant to very 
rich soil, heavy if available. As they 
grow, keep the earth drawn up about the 
lower part of the stalk to blanch them. 
Still finer specimens may be had by 
making collars of cardboard or heavy 
paper—do not use tarred building paper 
—to put around the stems, so that the 
earth will not come into direct contact 
with the stalk. The collar is held in place 
by drawing the earth up against it. 
American Flag is still the standard sort, 
but there are a couple of new kinds which 
I personally have not yet tried, which 
they claim are more tender. 
Onions: To get an early crop, and 
also extra large, mild bulbs, start a flat 
of seedlings in the hotbed or cold-frame 
as soon as this can be used in the spring. 
These should be cut back a couple of 
times during growth and transplanted 
during the last part of April or early 
May outside. Fill the flats with rich 
compost and put a half inch or so of 
clean, moist sand or earth on the sur¬ 
face. Green onions for eating raw are 
grown from small bulbs called “sets,” or 
from one of the several perennial onions. 
The soil should be made very rich and 
perfectly prepared, as the seed is small 
and the work of keeping the crop clean 
during the early stages of growth is, 
under the best of conditions, a hard job. 
Plant the crop out-of-doors as early as 
possible, sowing the seed quite thickly if 
there is apt to be trouble from the onion 
maggot, and give level culture frequently 
while the crop is growing. Keep this up 
until near the end of the season, as the 
tops will not shade the ground the way 
carrots and parsnips do. When the tops 
turn brown and dry the onions should be 
gathered and raked into wind rows, until 
they have become thoroughly dried off, 
if necessary, turning them over with a 
wooden rake every day. Store under 
cover in an airy place, where they may 
become thoroughly dried, and remove 
their tops before throwing them in a 
slatted barrel or in an open crate in a 
frost-proof cellar for the winter. Gigantic 
Gibraltar and Ailsa Craig are fine varieties 
for starting early, and will give a large 
onion almost as mild as the imported 
Spanish ones. Prize-taker and the su¬ 
perior Southport Globes, red, white and 
yellow, are good for the outdoor crops. 
White onions are the mildest and best 
in quality, but are harder to cure (they 
should be cured under cover, for they 
turn green if exposed too long to the sun 
after pulling, and will not keep as long). 
A few of the small White Queen may be 
sown to use during fall, as they are the 
earliest to mature; they are also good 
for pickles. 
Parsnips: This vegetable should be 
started as early as possible. The seeds 
take a long time to germinate, so the 
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