HomeMy WebLinkAboutZurich Herald, 1925-09-03, Page 7THE GARDEN'S SWAN SONG
Uq re Are GorgeQps'Bloonls That Will Lengthen the, ,Flower
Season Many Weeks..
BY AMELIA LEA'VITT HILL.a
The praises Of "the • flowers that type so popular in our grandmother's
gardens. They may be grown in al-
most any soil, and though they 'are
frequently described as "gross feed-
ers," expert opinion ascribes a Targe
majority of failures ,in their growing
to over -richness in the soil, which is
apt to cause the plant to run to
leaves.
A three-inch layer of we:1-rotted
manure spaded into a bed two feet
deep every year, with a generous
dressing of slaked lime in the altern-
ate years, is sufficient nourishment.
The roots, or "toes;' as they are
called, are obtained from growers and.
planted' just below the surface of the
ground in June, though -a succession
of bloom may be obtained by .addi-
tional plantings at earlier and later
dates, •June -planted dahlias will
broom from August until frost, which
gives a most satisfactory length of
service.
The "tees" should be set in a sunny
spot where there is a good' circulation
a little bloom. Though this is an of air, and at the very least two feet
ideal which must be unattainable to apart, although four feet and even
those of us who live in more north- more -«will, produce 'the best results.
ern latitudes, stilly considerable care
in planting, nursing and selection will
lengthen out the flower season.
There are, of course, certain an-
nuals which withstand the ravages of
frost far better than others. -The
rosy morn petunia and the niootiana
will continue to. bloom until actual
freezing 'weather sets in. Occasional
frosts set thein' back, but with: every
cessation of cold they take up their
activities where they were"forced to
lay them down.
LATE BLOOMS.
The little. red -and -gold French
marigold and the calendula are in the
same class, whereas the zinnia is
bloom in the spring" have been 'so
',often sung that their most enthusi-
astic devotees " can hardly grudge a
few words of far less frequently
voiced praise to the flowers that are
at their glory during the sunset hours
of the gardening year.
Indeed, it is an open question whe-
ther the delightful' feeling which
comes as we look upon the up -peeping
head of the first crocus or daffodil is
superior to that which fills us as we'
look upon the brave bright heads of
the persistent flowers which stiI+l• nod
about the brown Waste which once
was our summer garden. But by a
judicious planting' of these soldier
blossoms, they will make it possible
for us to enjoy flowers later in the
year than we had ever hoped.
Recently the writer of a most
charming garden book boasted that
January was the billy month . from
which she had bean unable to wrest
The soil should be kept stirred up
about them and never allowed toi
cake' or to become hard,
Buds,,which appear early—any, in-
deed,` which are visible before the
plant has attained its full growth—
should be pinched off so that the plant
may not dissipate its strength in pro-
ducing inferior blossoms.
Stout stakes should also be pro-
vided early, sive the heavy growth
is at the mercy of the wind. One
strong stake may be used, but a bet-
ter method is to employ three,con-
necting them by a heavy cord and
tying the dahlia loosely to this sup-
port at various points.
particularly hardy and will make a Of course the flower of which one
in especially apt to think in connec-
tion with autumn flowering plants is
the chrysanthemum. There has re-
cently been much discussion as to
whether there is such a thing as a
really hardy chrysanthemum. The
wintering of plants with perfect
safety, however, is such an easy task
that it -seems the part of wisdom to.
blossoms are inhabitants of the sum- indulge -,ourselves to the full with
these lovely flowers and then by tak-
ing
'aking proper precautions preserve them
during- the winter.
The process simply consists in lift-
ing the plants and 'resetting them in
boxes in the cellar or some other cool
place where they will be untouched
by frost. The boxes should be '.sta-
tioned in ,a spot where they will re-
ceive full sun for at least a portion
of every day, and they should be
surrounded on the three other sides
three months after sowing, so that " and the top by heavy builders' paper
they may months
n Ooto shut off drafts. They should' be
But,the varieties which" have been 'lightly watered about every three
weeks.
fine showing until the moat severe
frost.
The strawflower — helichrysum —
with its variegated red, yellow and
pink •everl'asting -blossoms not only
withstands cold but may be plucked
and brought into the house, where it
' will serve as a memory of the garden
during the winter Since all these
mer garden, no especial attention is
necessary to secure them for autumn
use, save by an original heavy sow-
ing. .e
ow-ing.., They are -easy of culture and
will offer their services, as readily 'in
beautifying the autumn garden as
they did in themore genial temper-
ature of the earlier season.
"• " You may, too, "incorporate a "rain-
bow :bed" by the `inclusion of the
gladiolus in solid ' plantings of its
many lovely. shades. These bloom
mentioned are all properly summer
flowers, which only have unusual pro-
perties of withstanding the frost.
Are there no distinctively late bloom-
ing plants which will turn October
and even November into a season of
beauty?
Indeed there are such plants. First
should be mentioned the cosmos—oiie
ofcthe very few autunxn blooming an-
nuals. The . early variety begins to
bloom comparatively small, and there- !back to three, and the resulting
fore is apt at be disappointing at branches, which will spring from the
centre stem, should, upon reaching
first. In time, as it increases in ata -to four inches,be again
ture, it•produces a most excellent8' pinched back.
This will result in cornpabt plants.
With both the dahlia and the chrys-
anthemum, the size of the flowers rimy
be governed by the removal of the lat-
eral buds, leaving the terminal buds
This treatment will preierve them
in a comparatively dormant condition
and when at the end of the winter
they are brought out into the light
they will be in excellent condition.
Chrysanthemums should be given
a rich and well -drained soil and set
out a foot apart. When the plants
attain a growth of four or five inches
the middle stalk should be pinched
effect, ,especially when used. as -'a
background. The fate.. varieties are
apt to be caught by frost. 'Like other,
annuals, the cosmos, though properly
an autumn flower, does not bear a on the various branches but pinching
really, cold snap as do the autumn off the others. Such pinching and
blooming perennials. pruning should not be done after the
The glory given to the garden by middle of July hot
fear of injuring
the many beautiful and perfect tints the flowers.
Live Stock Trade in Six
- Months.
Tho Dominion ' Live Stock Branch
While some types bloom as early as market review shows that -,:during the
first six months of d.925 'compared
August, there .are tethers which do not
with the same period of 1924 there
come to perfection until, late. i ,
a decrease n all Canada of a
The was -perennial aster, which is eta- thousand head in the sales• of cattle"
five to this country and which is lit -
Toronto shed an increase but the
t:e more than the wild roadside aster
with whose gorgeous colorings we aro
other market
had a decrease. Hogs
increased byy 95,000 compared with;
all familiar in crisp September and last e- I
October days,,has justly become, very year,"Toronto ;alone sliawing a d
crease. Increased offerings were par -
popular as a garden flower. It may ticirlar,y noticeable in the WeSF.
be relied upon to beautify your flower'
beds late in the autumn with its Sheep supplies dwindled, the markets
masses of purple, mauve and white- ganer•a iy showimga felting off.
bloom. • A feature of • tare
export tradecaketeas
Amon xennials the heleniuna is the incresaed shipments of cake to
,an attxactive flower which will en -'Britain, they b sir,g ‘the largest in
June for anymonth Santa the eni-
dure a considerable amount of cord• bergs was removed. in 1923: Exports
It is covered with great masses off
Rower heads, compered' of b:osson s of calves, hogs and sheep also slowed
suggestive of, an all -yellow daisy.,
an increase compared with 1924. The
with the petals cut off at the widest .trade in live hats between en C4estern
part, and may be had in rich golden
Canada and Grtheat
Pacific Coast 'con-
vert,
or in a very fine deep crimson.1 tinues good, Great Britain has beef1
;than
doubled .her purchases of beef,.
Some of its varieties resemble a mass '
i but the United States has fallen away
of giant wallflowers. It is absolutely 50 per cent Sales of bacon increased
hardy, during the six months of 1925 by 10,-
DATiL1As. •. 00.0,000 lbs. compared with 192.4. Ex-
Unfortunately, it seems to be ad- ports of poi t have doubled and but -
mired by the black aphis as much as ton and iamb show good gains, al
it is by its human devotees. Those though The trade is still rather small
i�.
Bests, however, can read y • ba driven
away by the occasional use of file
secticida. •
The dahlia is another autumn
standby in whose favor too much
cannot be said. It is to be had in
varieties Shutt, cactus, singe, pom-
po' , pearl, &vend, collarette and
dostreai'ive, The Oast of these isthe
of the aster should not be forgotten.
Some varieties of the annual aster.
grow to a height*of between two and
three feet, 'bearing magnificent red,
pink, white and `purple blossoms close-
ly resembling the chrysanthemum,
'Infectious abortion, a disease in
cattle, is costing nearly as much
money as bovine tuberculosis, accdrd..;
ing to a prominent doctor of veter-
inary medicine. Jain I3r'own,• Indian and forincr football; ;sti , wlio is said to be the
' - i1 •evoi�Id's cl a.npfon bsickla era lie pats down SG,'000 daily and keeps five risen
;west corn is easily canned, but; a y
• 1 busy handing there over.
pressure 'cannel' gives the Blest results.
'SENIOR DELEGATE TO THE LEAGUE OF NATIONS
Senator. Raoul Dandurand, Minister of State and senior Canadian dele-
gate to the 'League of. Nations, photographed on board the Canadian Pacific
steamship "Empress of Scotland"' on: his way to attend the gathering at
Geneva in September. Before: returning to Canada, the Senator will visit
practically every capital of Europe. ,
YOUR NOSE EATS WHEN IT SEL
BY 'GRAN
To understand whyhouseevives so
often claim that after cooking a nice
dinner they cannot eat it, one must
go away back to a somewhat old tale,
but one easily explaining the strange
loss of appetite.
In the Dark and Middle Ages all
Europe was so steeped in ignorance
and superstition that everything that
happened was credited to some m -
visible being in the sky, -* Ghosts were
everywhere, demons were lurking
around all corners to trip the unwary,
and nothing of any consequence' was
believed to come from natural causes.
Everytting was a miracle!' l<'irr'a
thousand:. years and more elfs, fairies,
witches and such things -kept the peo-
ple busy. . They had but one thought
and all learning practicaily- disap-
peared from every portion of the Con-
tinent—but not from Southern Strain
inhere the Arab`s or Moors were en-
joying one' of the highest forms of
civilization ••ever known.
These Arabs had enormous univers-
ities where science was kept alive for
the rest of mankind. They were espe-
cially inquisitive into the matter of
distilling fluids. Alcohol is the name
they gave the almost gaseous mater-
ial which still bears the Arabian
name. One dozen Arab students et
that time knew more than a dozen
million of the peoples who lived all
most a stohe's throw from them and
it was a natural thing that their
knowledge must sooner or later reach
the interior of the mass of super-
stition.
When the Arabs did get into North-
ern lands with their alcohol and won-
derful perfumes, they carried their
gaseous things in. bottles. When the
corks were drawn the fluids escaped
by • evaporation. The superstitious
peoples smelled the odors, saw the
fluids slowly disappear from . the
bottles.
"Ghosts, Spiritsl" they gasped.
Bottles filled with spirits and held in
confinement by corks. To them there
was no other explanation
And the name lxas stuck to this day.
But to -day we ltnow how the spir-
its crawl out of the bottles in invisible
atoms. We know how these atoms
get into the fine membranes .oil our
nose and lungs.
When you meld a perfume or odor
of any kind you inhale millions and
millions of solid atoms, so small that
they cannot be seen even with a
microscope: Wo see the atoms of
DFATHER.
smoke because the atoms are in great
bunches, but when the smoke thins,
in other words when the atoms sep-
arate, we cannot see them, we merely
say that the "smoke disappears."
Mist and fog are the same, little
Blusters of atoms, the clusters being
much smaller than rain drops. Even
gases are solids. When gas is lighted
I minute atoms of coal expand -and ex-
plode when they reach a certain de-
gree of heat and the friction of the
billions of explosions makes the atoms
glow and give out light and heat.
Inone flash of gas light millions
and milaons of explosions are made
and each explosion means that a num-
ber of atoms have suddenly parted
company.
The unexploded atones of gas, per-
fumes, onions, flowers and decaying
matter, in fact everything that gives
forth an odor, these atoms are what
we "smells'.
But we do not "smell," we actually
taste, we eat The pdoriferous atoms
are real, they are solids. They are
drawn into the nose and against the
membranes which are so sensitive
that they "taste" the atoms, and if
those atoms are agreeable the mem-
branes • eat them. If the atoms are
not suited the membranes get rid of
them by forcing a fluid` through the
membranes and making the mdse
"run," the fluid carrying with it the
disagreeable "odors."
Now you know why' the housewife
does not enjoy the meads which she
has cooked, why she is not hungry
after having prepared a repast. She
has had enough food.
Her . lungs and nose membranes
have actually consumed so much of
the food that her appetite has been
satisfied.
Your lungs are eating clay and
night. They eat every good odor that
comes with the air drawn into the
lungs. Air is a "gas," nevertheless
it is composed of billions of solid
particles, numberless pieces of water,
salts, nitrates, pieces of anything and
everything because all the odors of
the whole world are mixed in air and
Pleat around the earth until they
eventually settle just like the muddy
water settle at last.
When all these food -stuffs go to the
lungs the little fellows known as
"Wood" eat what they choose and
carry the digested food through the.
entire system.
Ir
PUNTING THE JELL IN JELLY
Plenty of Pectin is Essential to a Firm Jelly. F{"`
What puffs a woman up with
housewifely pride more than does a
row of sparkling jay jars waiting
on the kitchen shelf. ready to be stored
in the basement for winter' use? But
many jars of jelly stored to satisfy
the family appetite during the fruit-
less season do not score as high as
:they might because of, some error in
the process of making,
The whys and wherefores of jelly
making are quite simple and a few
rules mastered at the beginning often
saves many a glass of syrupy jell.
In the first place it is very essen-
tial to have enough peetin in your
fr iit juice to have it jell. This sub-
stance is found in apples and cur-
rants and same other .fruits, If the
fruit is over ripe this valuable jelly
making substance is found in a lesser
quantity.
Fruit acids also play a very im-
portant part in jelly making. These
acids are the substance that give edge
to the taste of fruit and fruit juices
a the tartaric acid in ,grapes and
currants, malic acid in crab apples
and sour apples, and citric acid in
lemons and oranges. Like pectin,
acids are not so abundant in over ripe
fruit so jelly made early in the fruit
season or., fruit juice canned at that
time for making jelly during the win-
ter months is much better.
Any fruit that is to be used for
jelly making should be thoroughly
washed and drained. In objecting to
this washing some housewives say
that the resulting juices are too wat-
ery to jell. However, it is found
that the proportion of sugar used ac-
cording to the pectin in the juice
rather than to the water in the juicel
will obviate these difficulties.
In extracting the juice, transfer th. .
clean fruit to an enamel kettle, add
just enough cold water to keep the
fruit from burning, Heat -the frui
gradually andallow to cook over
slow fire. When the simmering pointy
is reached mash the fruit and sti
while eooking for ton minutes, Drain
the juice from the pulp through fin
muslin. This is known as the Are
extraction. By adding more water 'Jo
the pulp and cooking the second and
even the third time enough fruit juice
can be extracted to make a very sat.
isfactory jelly, if care is taken.
During thot jelly making process,
the boiling mass should be carefully
slcimmed. Most housekeepers have a
jelly test which they are in the habit3',
of using, but the one most generally
used is "that point at which the boil-
ing mass sheets off or breaks off as
a portion of it is allowed to drop from
the epoon. This test is more satis-'
factory than allowing a small portion,'
to cool to note how it jells, because
time may spell success or faire to'
ward the end of the process." s
Just when to add the sugar to the
fruit juice is often puzzling to many.
inexperienced cooks. One thing should
be remembered, that the longer the
,juio4 and sugar boil together the
darker the jelly. With certain rather
colorless jellies this darkening is de-
sirable while with others it is `not i
To become completely dissolved the •
sugar should be in the juice at lease
ten minutes and should be added hof
(not scorched) so as not to cool down!
the jelly making process. Rather con
stant stirring is essential both before';
and after adding the sugar to prevent]
burning.
Recipes Worth Trying.
Fresh grape relish is novel. Select
bunches of grapes of about the same
size and ripeness; they should not be
overripe. Leave the grapes on the
stems and pack the bunches closely
Into clean glass jars, but do not try
to get too many in the jar, for the
fruit should not be bruised. Make a
syrup of one and ane -half cupfuls of
sugar to each cupful of white vine-
gar; boil for five minutes, pour over
the grapes to fill the jars, and seal
them. These grapes have the appear-
ance of the fresh fruit and make an
excellent relish to serve with meat or
to use as a garnish for salads.
rear Honey: Select one dozen fine
Bartlett pears. Pare, cut into halves,
remove the cores, and grate the pears
into one quart of water. Boil gently
for a half hour, then ,add two pounds
of granulated sugar. Cook until clear
and as thick as` good strained honey.
Add the juice of two lemons and can
in half-pint or pint jars. This is an
excellent spread for school luncheons.
Quince honey is made in the same
way, using five fine quinces, a pint of
water and throe pounds of sugar.
Fresh Corn Muffins will please. To
make, grate enough corn from the cob
to make two cupfuls, add a saltspoon-
ful of salt, a tablespoonful of butter,
the beaten yolks of two eggs, two cup-
fuls of milk, and three cupfuls of
flour in which two teaspoonfuls of
baking -powder -have been well sifted.
Mix thoroughly and add the beaten
whites of the eggs. Have gem pans
heated and "greased- Ha•If fill with
the mixture and bake in a quick oven
for a half hour.
Broiled Eggplant is good and
wholesome. Pare, cut into quarter -
inch slices, lay on a buttered broiler
and cook until done. Turn ossa to
keep from burning. Season with salt
and pepper and a little melted butter.
1 Tomato Chowder: Pare and cut six
Ipotatoes into Cubes, mince two Marga
onions. Cut into dice two slices of
fat salt pork and fry them _until gol-
den brown in the kettle in which the
chowder is to be made. Add the po-
tato and onion, a teaspoonful of salt,
a saitspoonful of black pepper. Cover
with boiling water, and add two sliced
tomatoes. Simmer for a half hour,
then add two quarts of hot milk. Let
it come to a boil and add a table-
spoonful of butter. Serve very hot.
Tomato and Orange Marmalade is
made with yellow tomatoes. To each
pound of tomatoes use one orange and
one pound of sugar, Boil the toma-
toes a few minutes, then add the
orange pulp. Boil the orange rinds
until tender, then drain and pies
through a food chopper and add to
the tomatoes. Add the sugar and
cook until the marmalade is stiff and
transparent. Pour info sterilized
grasses and seal with paraffin.
Clean Seed.
In the one million bushels of seed
wheat required to- sow the wheat
fields of Ontario each year, there are
a few thousand bushels of weed seeds
that grow, not to make more bread
but to add to the misery and take the,
profits of the farmer. Clean seed is;
passible for all, and certainly well!
worth while, Buy clean seed or eels
a fanning mill of your own, if you
can get such; failing this use a 'ions
water -tight trough and water to float
the chaff, light weed ,seed's and dight
nnecessary
grain out. It is of course e
to dry or partly dry the seed before
sowing. This eau be done by spread-
ing in the sun for a few bears find
shovelling aver frequently.
Minced wateicress and green on..
Ions added to cottage cheese make a
very delightful ehango.
1140 _ 1130
4.1.23—Boys' Sailor Suit, with long,
sleeves, set-in pocket, with or without
yoke, and long or short trousers.;
Sizes 4, 6, 8 and 10 year... Size 8
years requires 2s yards of 36 -inch,
or 1% yards of 54 -inch material.
Price 20 cents.
1130—Boys' Suit, having back and
front yoke, box -plaits, long or short
a_eeves, and with straight side-olos-,
ing trousers. Sizes 4, 6 and 8 years.'
Size 6 years requires 2% yards of 36
inch, or 1% yards of 54 -inch ma-.
terial. Price 20 cents.
1140 ---Boys' Suit, with front opene
ing under tab, set-in pockets, long or
short sleeves, and straight side -clos-
ing trousers. Sizes 2, 4 and 6 years.'
aio 4 years requires 1% yards of
182 -inch, or 1aft yard,' of 36 -inch ma-
ferial. Price 20 ceiA.
Many styles of smart appeal may
be found in our Fashion Book. Ourt
designers originate their patterns in
the heart of the style centres, and'
their creations are those of tested
popularity, brought within the means;
of the average zvonian. Price of the!
book 10 cents the copy. Each copy,
includes one coupon good for flue'
cents in the purchase of any pattern.'
HOW TO ORDER PATTERNS.
Write your name and address plain-,
ly, giving number and size of such;
patterns as you want. Enclose 20e in.
stamps or coin (coin preferred; wrap
it Carefully) for each number, and
address your order to Pattern Dept.,
Wilson Publishing Co., 73 West Ade
laide St., Toronto. Pattern% sent by,
return mail.
Poverty of the Soil.
13, C. 0. Huron Co., writes: "Some,
of my coil seems rather poor. Can
you tell me how it can be enriched
and improved?"
Answer Write the Dominion
Chemist, who in his report for 1924
states that the employment of crush-
ed limestone is on the increase, espe-
cially in Eastern Canada. it is evi-
dently, he says, the most popular
form of lime for soil treatment and
he believes that it is destined to be-
come the most widely used lime com-
pound employed in general farm
practice. You might also consult the
district agricultural representative.
There are many farmers and fruit
growers who would like the birds to
put in about eighteen hours a day
destroying insert pests, but never.
peck at a cherry or a grape or a
strawberry or help themselves to it
few mouthfuls of grain, 1)o they
know how •much the market-b-isket
and diiinor-pail have been depleted
by the loss of birdn; •