CARING FOR NURSERY STOCK
Trees and Shrubs Sent by Mail Fre
quently Dry Out Badly While
Enroute to Consignee.
Ir is sometimes difficult fo~ com
munities or individuals located at
some distance from ihe postoilice,
along a rural mail route, to get trees
End shrubs from nurseries in a fresh
condition. Owing to irregular mai.
f“ ----!
k
- ; - ,-X f r . .■ ■ - V - „ t-v . 1
Young Fruit Stock Heeled in to Pre
vent Drying Out.
service, often times nursery stock is
pretty well dried out when received
by the purchaser. Trees and shrubs
must be fresh if they are to survive
after planting. The following sugges
tion from Prof. W. J. Morrill, of the
Colorado Agricultural college may |
prove helpful:
“Have someone receive the stock
immediately upon its arrival at the i
postoffice or express office at the j
other end of the route. Have them
heel the trees In a moist, shallow,
trench, covering the roots with moist
earth and leaving the tops out but
shaded from sun or protected from
drying winds, and so hold until some
one is coming to your place or until j
you can go in to get them. The trees
will thus be protected from drying out
and will be in good condition, with
such treatment, for a week or so. In
carrying them home, keep the roots j
moist and covered, away from the sun
and dry air.”
BUYING TREES FOR ORCHARD
Best to Patronize Reliable Nursery as
Near Home as Possible—Be
Cautious cr Agents.
Always buy trees of n reliable nur
sery as mar at home as p >,sjhle.
It H ail ri'lit to buy of !r veling agents
if you like, but if Is advisable to eith
er a llitlo information beforehand for
yourself ;o that you \vi I m t ! taken
in. In fart, if you contemplate es
tablishing an orchard of any -izo it
iiiii'b.t pay to ni \ke a p« rsonal trip to
the- nursery. V. u can learn a great
deal, and might pet enough discount
on your order for buying direct to pay
all your expenses. Tim trouble with
most agents is »hat they do not irv to
understand your situation. 1 >ut try to
sell you as many trees as possible of
every kind and variety they have list
ed Unless you know what you want
they can do it. too.
GOOD LOCATION FOR ORCHARD
Purely Home Affair Should Bo Near
House'—Put Commercial Orchard
Anywhere Convenient.
The purely homo orchard should bo
nour the house, and a combination
orchard should bo as near the house
as the proper land for It may be had.
It matters little whore the purely com
mercial orchard is placed, if it has
pood soil, provided you see that it is
placed convenient to the rond so that
m> time will he lost in handling the
fruit when harvesting time comes.
| HORTICULTURAL NOTES j
Spt out the young orchard a? soon
as frost Is out of the ground.
* * *
Pick the apples carefully without
bruising if you want them to keep
well.
* * *
The strawberry patch should be
covered with straw mulch just as cold
weather sets in.
* * *
Mulching of trees and shrubs with
manure late in the fall tends to pro
tect the roots from freezing and
thawing and also helps to hold moist
ure in the soil.
* * *
See that the southwest side of
voung fruit trees and smooth-harked
ornamental trees are protected from
the sun. Lath, wire screens, or corn
(odder may be used for this Durnose.
WINTER POTATO CONSIGNMENTS MUST HAVE
AMPLE PROTECTION FROM SEVERE WEATHER
THE PIGHT WAY
.....„ . : ::
THf VYPGNG WAY . I
; Above, a boxcar properiy equipped wit
tatoes from frost. Below, a car im f
false walls so constructed as to inter f
< Prepared by thp Vnitei States Depart- |
mcnt of Agriculture.)
In tin* Slice battle which hr? wages
every winter to destroy a portion of
mankind's food stores. Jack Frost
finds tin* careless shipper of potatoes
!i effective ally. Potatoes, sweet and
v- hite, nr.- shipped to market in large ;
quantities throughout the cold season
and demand thorough protection,
since a touch of frost renders them
pra- tically worthless. While the fann
er himself i-> not directly responsible!
for faulty shipment if he sells to a !
dealer who does the loading, he is in a
better position to demand a square
deal if he understands how to protect
winter consignments properly. If the
crop is being marketed on a eommis- j
sion basis the grower is snire to suffer
the brunt of the losses when the frost
gets in effective work.
The directions for preparing a box
car for potato shipments given here
with are in accord with recommenda
tions of the bureau of markets, and
apply to winter shipments of sweet
potatoes des-tin^l for northern points,
us well as to white potatoes.
Importance of Circulation.
A stove will warm enough air to pro
tect a car of potatoes from freezing
even in severe weather, providing the
ear lining is built and kept in such a
condition flint the warm air can get
down to the floor and sides where it
Is needed. To accomplish titis a com
plete air passage must be formed en
tirely around the load. When pota
toes are loaded in bulk it is* necessary
to construct what are in effect two
bins, one on either side of the central ;
urea where the stove is placed, if the
shipment is likely to pass through <*■
veto weather. In many eases, of
course, it is entirely safe to ship with- j
out artificial heat in the car.
Kefore constructing the hint*, the
walls and ceiling of the car itsvlf must
be covered with building paper. Fol
lowing this a false floor is laid on sup
ports running lengthwise, thereby cre
ating air channels -l to ft Inches deep,
extending beneath the false floor from
tlu> center of the car to cither end
• here they com e.-t with vertical air
pa --ages . anted by false walls built 4
to it inch- s from ’he car ends. Likewise.
faNe wall-; are built a few inches from
tie* side-'- end a l'n'se (b or is creeled
at one s' . fur a stovepipe. 1’ulk
lo ads qie put non s the ear at either
sole of the door to form a well for the
s-tove. Tee o walls, as well as tile cen
ter Imlkh ads, rise well toward the
ceiling. Tim bins are lined with pa
per the same as the ear walls. The
false floor supports permit the cool air
to settle below tlie false floor and to
tllove Inward tile base of the sfme
where it rises as it F heated and cir
culate1* towards the end of thf ear,
betwe'ii the load and the celling.
Material Needed for Lining.
A rough estimate of the lumber and
paper required to line an S by 8'4 by
foot car, with doors 5 feet wide, is
as follows:
K! pH is by 4 Inches by 14 feet long.
S I n-t fs g by Inches by 1C feet long.
1.3".' square feet of l-irich lumber, 16
feet l"Wg.
2,*!5o square fort of building pnpr-r.
The Ifl “two-by-fours” should he
sawed in half, making Ad pieces 7 feet
long Six inches should be sawed off
the length of each of the eight A by G
inch pieces. F.nnugh of the 10-foot
boards should be sawed into 8-foot
lengths to make a total width of 77
feet of 8-foot hoards’, and other of
these hoards sawed into 0-foot lengths
to make a total width of 4 feet, 'lliis
will leave a few 4 foot lengths. One
foot should he sawed off the remaining
10-foot hoards, leaving them 1.7 feet
long. This lumber Is all that is re
quired by nil experienced loader to
completely equip a ear with false walls
and bulkheads. Detailed directions,
ea si 1 v understood, are contained In
Markets Document 17. Issued by tin*
United States department of agricul
ture.
Proper Placing of Load.
The shipper of potatoes must re
member that they should not be loaded
close* enough to the celling to block
circulation. There must be n large,
unobstructed opening for the warm
nlr to pass down to the floor after it
lias spread the length of the ceiling
from the heater The circulation Is
slow and labored, and to limit it by
piling the sacks so they extend beyond
the false walls causes serious inter
ference. In placing the socks on the
false floor next to the walls, care
should he taken to set them a few
Inches* from these partitions, since
h false walls and stove to protect po
troperly loaded, and equipped with
ere with air circulation.
they are in tin* region where the frost
first becomes effective if the car is not
properly heated.
It is recognized that preparation of
the ear in the manner indicated in
volves a considerable Initial expense.
Usually, however, shippers plan to
use both the stove and the lumber
for repeated shipments. In Maine
ears are equipped substantially as
above and used by shippers repeated
ly, the cars being returned to the start
ing points free of charge to tlie ship
per. The general rule west of the Mis
sissippi is to permit the return of lin
ings and stoves* by freight free of
charge. In other regions the regular
freight rate usually is charged. An
effort is now being made to have an
arrangement, similar to that existing
in Maine, applicable throughout the
country, and where the car lining and
stove are removed it has been recom
mended that the railroads return them
to the shipper at one-half fourth-class
rate.
SHIPPING BY MOTORTRUCKS
Much Valuable Time Saved by Group
of Farmers in Maryland, Near
City of Balt more.
(Prepared by the United States Depart
ment of Agriculture.)
A suggestion which should prove of
vnlue to many communities of farm
ers, particularly those who are desir
ous of building up n retail trade in a
nearby town or city, is found in the
organization of a co-operative motor
truck route perfected by a group of
farmers near Baltimore, in Harford
county. Maryland. Slopping by motor
truck lias saved much valuable time
for tlie co-operators. Previously they
were obliged to take milk shipments
to the railroad shipping points. Ex
cept for those more favorably located,
this usually meant the less of the
services of a man and team two to
live hours every day. At present the
co-nperntors’ trucks pass the doors of
many of the farmers each day and
pick up their milk and produce. Those
!;\ ing back from the main highway
bring their products to the highway
only. This saves considerable time.
I 'nil particulars regarding the manage
ment of tliis truck route are contained
in Farmers’ Bulletin Xo. 1 O.TJ, copies
of which may he had by addressing a
roc,nest to liie United States depart
ment of agriculture.
PROPER STORAGE FOR FRUIT
Surrhine, Fresh Air and Whitewash
Are Important Aida for Abso
lut-* Cleanliness.
(Prepared by tbo t'nltct States Depart
inent ■ >f AsricuHure. *
The first requisite of a storage place
for fruit is ahsolttto cleanliness. This
cannot la* assured by soap and water
alone. Sunshine, fresh air and wh’te
wnsh are important aids. The shelves
should he washed clean and then dried,
hut undue use of water should he
avoided, as moisture !s one of the
chief requisites of mold growth. A
cellar may he kept dry by placing in
it dishes of unslaked lime, which rap
idly takes up the moisture. When the
lime crumbles apart, losing entirely Its
crystalline character, it has become
“slaked” and will take up no more wa
ter unless it is renewed. Growth of
most molds is retarded by light, ven
tilation and low temperature. A fruit
cellar which will successfully keep
fruit must possess all three condi
tions.
The wiiy to fight the weed Is to
keep it from producing seed.
You can't expect to get crops 'root
land that you always treat rough.
* * *
The Idea of top dressing alfalfa tc
prevent the winterkilling is compara
tively new.
• * *
Destruction of grasshopper eggs by
fall plowing, disking, or burrowing is
recommended wherever practicable.
• • *
Experiment stations tell us that 8
ton of straw contains more organic
matter and more nitrogen, phosphorus
uud potassium than fresh manure.
S' 'nf your !■ ■ jt tjtu ti ivn cured.
Anil tin- sharpest you su'd have sur
vived ;
Hut vliat torments of grief you n
dUled
’Tom evils which never arrived.
-Kmerson.
THE COCKTAIL.
VTLon intoxicating liquors wore used
I In cocktails, their strong and pungent
flavor destroyed
the appetizing ef
fect of the hors
d'oeuvres arid se
riously retarded
digest i o n. In
these days of en
livhti nment we
enjoy the flavor
of tiio food rather than tite seasoning.
Oyster Cocktails.—<'lean and chili
sixty oysters, mix with three table
spoonfuls of horseradish, one teaspoon
ful of tabasco sauce, two taiilespoon
fuls of vinegar, live tahlespoonfuls of
lemon juice, three tahlespoonfuls of
Worcestershire sauce, three tablespoon
fnls of entsttp and one and one-fourth
teaspoonfuls of salt. Mix well and
serve over the oysters, which are
placed in glasses, lemon, grapefruit or
tomato cups. Tills serves 12 people.
Sardine Cocktail. -A sardine cock
tail makes a welcome tirst course for
luncheon or dinner. Prepare the cock
tail sauce in a cup surrounded hy ice.
Cut the sardines into Inch-long pieces,
and serve in a sauce or keep them
whole and arrange them on tin1 ice,
so they may he dipped in the sauce as
one eats them.
Cocktail Sauce.—Take one teaspoon
ful each of grated horseradish and
tomato catsup, a saitspoonful each of
salt and cayenne, one-lialf teaspoonful
of tabasco sauce, two tahlespoonfuls
of lemon sauce. Mix thoroughly. Use
from four to eight small oysters for
each glass.
Another—Take three tahlespoonfuls
each of vinegar, lemon juice, tomato
catsup, horseradish, one-half tenspoon
ful of walnut catsup, one saitspoonful
of salt and a dash of cayenne. Mix
well before using.
Grapefruit and Bar-le-Duc.—Cut
chilled grapefruit in halves. Remove
the seeds and out around each section
with a sharp knife, carefully freeing
the membrane from the sides and bot
tom, then lift out the membrane, leav
ing the pulp in place. 1’ut a spoonful
of bnr-le-duc currants in the center,
and serve without sugar.
Mint Cocktail.—(’rush a bunch of
taint, mince in bits and soak a half
hour in the juice of two lemons and
the grated rind of one. Cook two
cupfuls each of sugar and water until
It spins a thread; take from the fire
and stir in the juice of a large orange,
tile lemon and mint. Let stsml on lee
until chilled. Serve on chipped ice.
When happiness ran tie manufac
tured so cheaply and sett so high and
is always wanted In the market, it
seems a pity that mm uf us do not
set up in the hu*i:.i W. C. Gannett.
EACONADLE DIGHEG.
This is the ixtelSn v. hen t! 1 o winter
berry is abundant. Tin* hurry may lx*
stewed and served with
out putting through a
sieve, but a more deli
cate cranberry jelly may
1st* made by cooking them
until lender, then putting
them through n sieve.
Add sugar to taste and
cook for a few minutes;
then pour into a mold,
will bo needed to sweeten
it is cooked before adding
H|r
He
the
I lie
< sugar
fruit if
sugar.
Walnut Roact.—Mix together six
tablespoonfuls of chopped walnut
| meats, four taldespoonfuls of cooked
j rice, one tablespoonful of tine bread
| crumbs, salt and pepper to taste, one
I teaspoonful of lemon juice and two
well-beaten eggs. Tack into a but
tered mold, adding si pinch of nutmeg
and steam for one and one-lmlf hours.
Turn out and serve with it rich tomato
sauce.
Raisin Pie With Meringue.—Line a
jiie plate with pastry and till with the
following: Heat the yolks of two
eggs, add one cupful of sugar, the
grated rind of a lemon and the juice
of one lemon, a pinch of salt and a
cupful of chopped, steamed, seedless
raisins. Add water If the mixture
seems dry and hake in a moderate
oven. Heat the whites of the eggs un
til stiff. Add three taldespoonfuls of
sugar and cover the baked pic* with
the meringue. I >ot with bits of marsh
mallow and bake tinti' brown.
Carrot Pudding.—Take one-half a
cupful of grated raw carrot, one-lmlf
cupful of sugar, one-half cupful of
grated potato, one-fourth cupful of
chopped suet, one teaspoonful of cin
namon. one-lmlf teaspoonful each of
allspice and salt, one-lmlf capful of
flcur. one teaspoonful of baking pow
der and nne-lmlf cupful of raisins.
Steam In individual cups one hour.
Carrot Pie.—Take one cupful ot
stewed carrot, one cupful of hot milk,
nnp-half cupful of sugar, one-lmlf tea
spoonful of ginger, one teaspoonful ot
cinnamon, one-half teaspoonful of
allspice. f»ne egg well beaten and n
pinch of salt. Hake In one crust. Use
the egg yolk anti the white for it
tr rlngue if desired.
These Are Rea! Furs
■Tint now. with Christmas near. the
Shops art* featuring fur garments and
fur sots', knowing by experience tImt
u certain percentage of people will be
syre to purchase them as gifts. If I
you are among the number, be pro
pared to find prices far higher than
you have ever known them, and the
prospect of their being reduced is not
cheerful. Garments made of the finest
and rarest skins are prohibitive, ex
cept for the very rich, the price of all
pelts and the price of labor having j
gone steadily higher for several sea- 1
s'ons. The finest skins have reached
the limit and are reported to have
made a slight decline, while those
that are more common have made an
advance all along the line. Wages are
not. likely to decrease for sometime,
and fur-hearing animals grow scarcer.
In view of these things a good fur
garment, or fur set may be consid
ered a fairly safe investment, and
nothing in Christmas gifts is more
cherished.
In the group shown above, a coatee,
a cape and a scurf and mulT set. ap
pear in three of tlie most popular
kinds of fur. The coatee at the left,
is made In Hudson seal with small
muffler collar and full dolman sleeves.
It is a graceful garment, warm with
out being heavy and may be classed
ns moderately priced even at some
thins like five hundred dollars for the
finest grade. The coatee is a great
favorite, and tlds one is cut on sim
ple and gracious lines that promise
well for n day in the future when it
may lie altered in style.
The glorious rape at the right of
the group is made of dark mink skins
and lias a very large shawl eoUnr. It
is fringed at the bottom with long and
short tails and there is no skin that
can outshine it for beauty. Mink is
a durable fur, and there is an ad
vantage in having a cape of it; for
capes are never out of style. So beau
tiful a garment need not concern it
self as to whether it is more or less
popular than other styles. But such a
cape is more than likely to have its
price mark written in three figures.
It is expressed in terms of thousands
probably, but these are real furs with
real values.
The handsome fur set that holds the
center of the picture is as rich and
as durable as its companions. It is a
short cape-scarf of very dark brown
martin finished with tails and muffler
collar, having a round muff matching
it. as a life companion. This is a
brilliant and very beautiful fur classed
as “hard” by furriers on account or
the way it resists wear and keeps its
luster. It may be counted on to last
for years.
Pretty Neckpieces
lie not mistaken about neckwear of
persuaded that tli<* neck unadorned
can hold itown against otto tliat Is
clothed with pretty furbelows. As
usual, the approaching holidays find
neckwear departments in the stores till
blossoming out with collars, fichus,
ties, scarfs, guimpes. jabots and ves
t»■<‘s, singly and in combinations and
made of many different materials.
Leading off tire lace and net, following
close are organdie, batiste, scrim and
crepe georgette. Then there are nar
row silk or velvet ribbons in ties, and
an army of knitted scarfs. And ev
ery article is a possible gift that will
tie a joy to its recipient. ,Ilist a few
pieces tire grouped together in the pic
ture above.
The scarf shown at the top of the
group, is knitted of light gray yarn
and finished at the ends with a tied
fringe of the yarn. Its special pride
and glory lie in the sprays of roses
crocheted of flu* same wool us the
scarf and fastened to its ends.
.lust below tlds scarf the collar and
one cuff of a filet collur-and cuff set
show such a combination to he easily
made. The filet is bought by the yard,
measured into the lengths wanted and
cut off. The ends of the collar and
the cuffs are finished with a very nar
row edging of filet and tin* straight
edge sewed to a narrow hand of tine
batiste.
Organdie both plain and cross
barred, is ornamented in several ways
with pretty needlework and stitchery
In collar and cuff sets or with fine em
broidery or lace. A long collar of It
to he worn with a surplice waist ap
pears at the left of the picture. It is
edged with three rows of narrow val
lace. At the opposite side of the pic
ture a collar of lluen scrim bus eve- ,
lots and hemstitching ilone in light
him* vilk. not guimpe worn under
this collar, has a high collar finished
with narrow heading.
There are a groat many ties made
of narrow velvet and silk ribbons and
ornamented with heads like that
shown in tin* picture. Beads and rib
bons of till colors are used In these
gay little neckpieces. There are also
very popular vestee and collar sets
made of not and lace, organdie and
lace or of these fabrics used alone.
Wide silk ties for younger girls, and
handsome jabots for matrons finish up
displays that Include something to suit
everyone.
Evening Wraps.
The evening wrap is a thing apart
It hears some style relation to the
day-time coat, hut it lias a much broad
er license in the matters of material,
color and line. Hit'll satin, sumptuous
velvet and magnificent brocades are
the mediums of expression. And it is in
tht' evening clonks that one finds the
subtle drapery hard to describe and
even more difficult to Imitate. The
fact that the ensemble is one of strik
lng simplicity will tempt the Inexf**
rienced to essay the making of a sim
ilar wrap.
Bioused Back, Flat Front.
Fashions demand the bloused bach
and flat front.
Simplicity in All Styles.
Simplicity is the keynote of all ib«
new style*.