HOUSE AND GARDEN 
November, 
1910 
A Greenhouse 
f T is a story that tells of a little formal 
* garden in the rear of a city lot and 
of the U-Bar greenhouse that is tucked 
away in one corner of it. 
But let’s start at the beginning, which 
was the workroom and the one-compart¬ 
ment greenhouse on the right, which the 
owner thought at the time would be plenty 
large enough for his requirements. But 
the next year the benches were so crowded 
that the cold frames were added at the 
gable end to take care of what his gardner 
called “the little stuff.” Although these 
cold frames helped a good bit, still on the 
following year two more compartments 
were built on the left. The larger one was 
at once used exclusively for growing roses. 
As Hie little group now stands, how at¬ 
tractively it forms one of the garden’s 
boundries. How entirely fitting that it 
should be an intimate part of the charming 
formal garden scheme. 
It only goes to show what can be done 
with U-Bar greenhouses; and proves what 
we have so many times said, and that is; 
don’t get discouraged because you can’t 
figure out in your mind where a green¬ 
house can be located to advantage on your 
grounds. 
With a Story 
Let 11s come and talk it over with you; 
we will solve the problem even if it means 
putting it on top of the garage, which has 
been done successfully. 
Whatever you do, let your greenhouse 
be a U-Bar. There are certain distinct 
reasons why they are better adapted for 
private purposes than any other kind. 
There is much to be said in favor of their 
exceptional durability and the superior 
vegetables, fruits and flowers they will 
grow for you. They are conceded to be 
the top notch in greenhouse construction. 
These statements are most conclusively 
proven in our new catalog—not in a tech¬ 
nical. lengthy way, but briefly, pointedly 
and interestingly set forth. Many are the 
illustrations and beautifully are they 
printed. 
When sending for the catalog if you 
would let us know something of your par¬ 
ticular needs, or the peculiarity of your 
grounds, we will be only too glad to make 
suggestions and perhaps refer to some sub¬ 
ject in the catalog as a solution of your 
problem. If you are in a special hurry 
to settle the matter, and want to get your 
house up as soon as possible, then you had 
better make an appointment for one of our 
representatives to at once come and see you. 
This is the kind of indoor pardons U-Bar greenhouses make possible. 
U-BAR GREENHOUSES 
PIERSON 
U-BAR CO. 
DESIGNERS and BUILDERS 
IMADTSON AVE..NEW YORK 
shade or by drying out. In sowing the cu¬ 
cumber seeds, pots or small boxes, filled 
about half-full of a light sandy compost, 
may be used, these to be filled in, leaving 
only two plants in each, as the plants get 
large enough, with a rich compost. If 
there is a solid bed available, a trench filled 
with horse manure, well packed in, will 
act as a hotbed and help out the tempera¬ 
ture required for rapid growth. If fruits 
are wanted for the winter, the tomatoes 
should be started in July and the cucum¬ 
bers early in August. They should be 
given a very rich and sandy soil, and the 
day temperature may run up to eighty 
degrees. Until the latter part of spring, 
when the ventilators are opened and bees 
have ready access, it is necessary to use 
artificial fertilization in order to get the 
fruit to set. With a small soft brush, dust 
the pollen over the pistils. With the Eng¬ 
lish forcing cucumbers, this will not be 
necessary. While fruit is setting, the 
houses should be kept especially dry and 
warm. 
The vines of both tomatoes and cu¬ 
cumbers will have to be tied up to stakes 
or wires with raffia. They should be 
pinched off at about six feet, and, for the 
best fruit, all suckers kept off the toma¬ 
toes. 
The best varieties of tomatoes for 
forcing are Lorillard, Stirling Castle and 
Bonnie Best Early; of the cucumbers, Ar¬ 
lington White Spine, Davis Perfected and 
the English forcing varieties. 
If you do not like to stop having let¬ 
tuce in time to give up space to cucum¬ 
bers or tomatoes, start some plants about 
January first, and have a hotbed ready to 
receive them from the pots before March 
first. With a little care as to ventilation 
and watering, they will come along just 
after the last of the greenhouse crops. 
A point not to be overlooked in con¬ 
nection with all the above suggestions is 
that any surplus of these fresh out-of-sea¬ 
son things may be disposed of among your 
vegetable-hungry friends at the same step- 
ladder prices they are paying the butcher 
for wilted, shipped-about products. 
And don't get discouraged if some of 
your experiments do not succeed the first 
time. Keep on planning, studying and 
practising until you are getting the maxi¬ 
mum returns and pleasure from your 
glass house. 
Making Cider Vinegar 
A NY kind of apple juice will make 
cider of some kind if given time, 
but to make good cider vinegar it is nec¬ 
essary to observe care in the making 
from the time the cider is extracted until 
ready for use. In the first place, no mat¬ 
ter what variety of apples, they should 
be nearly ripe but not mellow or dry. 
Some of the early watery kinds make a 
poor quality of vinegar, but if helped 
along by the use of old vinegar in the last 
stages of making, it is much better than 
what is usually sold in the stores for pure 
cider vinegar. The apples should be 
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