56 
House & Garden 
W.A.MaihcLwau Co mpavu 
62 West 45V Street, NewTork 
These solid mahogany Four-Posters of true 
Colonial design are a most exceptional value 
at $21.50 each. 
A luxurious sofa with 
cushions for back and 
seat entirely filled with 
soft down. Length, 6 
feet, 10 inches. A 
typical Hathaway pro¬ 
duction. Price, $120.00 
This mahogany Secre¬ 
tary in the Queen 
Anne period is an au¬ 
thentic reproduction. 
Price, $45.00. 
TL_TOMES where House & Gar- 
A den goes are the kind of 
homes where Hathaway Furni¬ 
ture goes. The same appreciation 
that makes you like the clean-cut, 
smart, well-made pages of this 
magazine will make you like the 
substantial, well designed furni¬ 
ture that you find here. 
Garden Advice from an Amateur to Amateurs 
(Continued fr 
Velvet. Okra is queer. The shoots 
fairly push the blossoms off. Be sure 
to pick it young and every day. It is 
delicious in combination with tomato 
and onion for winter soups. 
Emerald parsley I find best for this 
latitude. By covering thick with leaves 
in fall I can always gather a little all 
through the winter. Brussels sprouts 
are very easy to raise and they bear until 
Christmas. I have gone out in the deep 
snow and gathered them for dinner in 
December. Long Island Dwarf is good. 
We raise several varieties of squash— 
Golden Crook-neck, Hubbard, Extra 
Early White Bush Scallop and Vege¬ 
table Marrow. This last named is good 
dipped in egg and bread crumbs and 
fried in deep fat. 
I like onions and have forced my 
family to share my enthusiasm in self- 
defense. We always raise rows and rows 
of Silver-skin seed. Watermelon and 
muskmelon take up too much space in 
a small garden, so we do not raise them. 
I always buy the plants of tomato, 
pepper and eggplant. We do not try 
to raise cabbage, cauliflower, salsify, 
turnips or parsnips. They are so un¬ 
interesting, with the possible exception 
of cauliflower. 
I have had great difficulty in mak¬ 
ing my man plant only a little at a 
time and plant often. It maddens me 
to see six rows of wax beans, each row 
25' long, all ready to eat at once. My 
family rises up ready to slay me, when 
I force beans down their throats at 
each meal for a week. 
Garden Records 
It is a funny thing that even the best 
of gardeners dote on planting tons of 
seed all in one day. When every inch 
of space is filled, they wear such a 
pleased smirk. But the smirk comes off 
when they see my wrath! In the days 
of my innocence I used to buy all the 
seeds needed, put them in a basket and 
trustingly hand them to the man on 
planting days. No so now! I think 
I must resemble Mrs. Pipp, as' I sit in 
my little kindergarten chair in the mid¬ 
dle of the garden path, doling out the 
seed for one row of beans, half a row 
of radishes, and so on. (Once in the 
early days we had eight rows of radishes, 
each 25' long, all ready at once!) 
I keep a garden record, of course, and 
as Jim plants I put down the date, 
variety and quantity. Later on I add the 
date when “up,” when gathered and the 
amount of the crop. With a willing cook 
dashing out to get something nice for 
“Mister’s” dinner, this last item is only 
approximately correct. 
In the fall, after the cruel frost has 
done its black and dastardly work, all 
refuse is burned and every inch of the 
soil is hand dug and ridged up for win¬ 
ter. No plow has ever desecrated this 
garden plot—another tradition religious¬ 
ly kept. The asparagus and rhubarb 
beds are covered thick with manure and 
everything made shipshape for the dread 
despot, Winter. 
About March 15th or April 1st I 
always have lettuce, New York, and 
early radishes, Scarlet Globe, sown in 
the cold-frame. From that time on until 
fall the cold-frame is in constant use for 
flower seeds. The lettuce is transplanted 
into the open garden as soon as the 
weather permits—a back-breaking job 
which I usually inveigle my small sons 
into doing for me. You may be sure 
that they have literally followed in my 
footsteps and know as much about gar¬ 
dening now as I do. At the age of six 
they could transplant lettuce and tamp 
down the soil with the thumb as well 
as any old man. 
I will give a list of seeds and the quan¬ 
tities needed to plant a plot of ground 
om page 45) 
the size of ours—about one-third of an 
acre: 
One ounce beet seed, Crosby’s Egyp¬ 
tian. 
One ounce beet seed, Crimson Globe. 
Two ounces carrot seed, Danver’s 
half-long. 
One quart Golden Bantam corn. 
One bushel Irish Cobbler seed pota¬ 
toes. 
One ounce young onion seed, Silver- 
skin. 
One ounce parsley, Emerald. 
One pint Kentucky Wonder pole 
beans. 
One pint bush limas. 
One quart peas, Gradus. 
One-half ounce Swiss chard, Giant 
Lucullus. 
One-half ounce okra, White Velvet. 
One ounce Henderson’s New York let¬ 
tuce. 
One package Tennis Ball lettuce. 
One package black’ seeded Simpson 
lettuce. 
One package mignonette lettuce. 
One package big Boston lettuce. 
One package Hanson’s Improved let¬ 
tuce. 
One ounce radish, Crimson Globe. 
One pint wax beans. 
One ounce Brussels sprouts, Long 
Island Dwarf. 
One ounce spinach, New Zealand. 
One package crook-neck squash. 
One package Vegetable Marrow 
squash. 
One package Hubbard squash. 
One package white bush scallop 
squash. 
One package cucumber, White Spine. 
One package cucumber, Long Green. 
One package pumpkin seeds. 
Two dozen Stone tomato plants. 
Two dozen Ponderosa tomato plants. 
One dozen red cherry preserving toma¬ 
toes. 
One dozen yellow cherry preserving 
tomatoes. 
One dozen bull-nose peppers. 
One dozen Black Beauty egg-plants. 
We have several varieties of grapes. 
The vines are always clipped in March 
before the sap rises; it is the first joyovs 
sign to me that “spring is on the wing.” 
We gather about two hundred pounds of 
grapes every fall. 
We cannot raise fruit trees, much to 
my disappointment, for they are always 
attacked by San Jose scale. 
We have a field about 75' x 100' lying 
fallow. It used to be a quince orchard 
until attacked by scale, and we are think¬ 
ing of setting it out to English walnut 
trees. I am told they grow well in this 
latitude, and bear in about three years. 
My old-fashioned cousin, the former 
owner of this house, used to have an 
herb garden, and we still have sage, 
castor-oil bean, catnip, mint, summer 
savory and sweet marjoram. I am going 
to start some lavender, Sweet Basil and 
rue, tansy and thyme—the very names 
are a delight! 
We always plant marigolds down each 
side of the vegetable garden paths. It 
gives a touch of regal pomp while the 
garden is a-dying. 
Fertilizers and Insecticides 
The question of fertilizers is an im¬ 
portant one. Many people like bone- 
meal, but I have been told that it at¬ 
tracts those cruel, sneaky cutworms. Be¬ 
ware of too much bonemeal — it will 
burn the roots. Of course, well-rotted 
manure is indispensable; but I also 
strongly recommend the use of sheep 
manure. We buy about seventy-five 
pounds every spring for both vegetables 
and flowers. Just before a rainstorm I 
run out and sprinkle it on dry around 
the roots of the various plants. I have 
it worked into the corn, bean and cucunt- 
(Continued on page 58) 
