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Newspaper Page Text
MARCH 13, 1910.
HukunßtvlnH^Boa *™ *'* Mk\ 1 AWnßnf*%l MM Bpg fBBIH |H A isS an—- iff mm ■■a^Bilißßw IpM ■■ s"i |l !■". J 9aBK ! BhJ *Tt j ES«VrI ■) * * H*fcS.^* 4b Asv^hl» %^*' ■^**V.*Ay J^^tei -■ ■ »!*■ lUJL"i'X'w^i*i**'-^i^^S^p pfl Pjl p*j '«^3 c?*S P^B HI" ■'» F^" "^J i£s D hcs> Iff oil I 3i£ji KS eS sk Inl B *^ THE HERB GARDEN AiiUKAT many vegetable guldens have set apart a small pic. •.i ground for the cultivation In a small way of other plums which are ÜBed for seasoning and llavoring. These plants are called herbs, some times "aweet herbs" owing to the sweet and aromatic scent of many of them. Hume gardens contain a great variety, but In others we find only those herbs which are best known and must usually used. Chives—Chives is a hardy native perennial cloßely related to the. onion. It has small oval bulbs. They grow In any good and warm garden soil in an open situation and can remain In the same spot without disturbance for several years. It Is better to change them, however, every fourth year and divide them. They are usually ln < reused by dividing the masßes of un derground bulbs In spring and re planting about six inches apart, either In rows about one foot apart or to form an edging. The leaves grow very fast and should be cut for use close to the ground while still young and ten der. .They are chopped into small pieces and used for soups, etc., In the same way as small onions are used. The oftener the leaves are cut the better the new ones grow. Horseradish—Horseradish is grown for Its roots which are scraped Into slender shreds and used as a condi ment like mustard or catsup with meats, etc. If it often found growing wild In a more or less neglected state, and the rootstocks are bitter and stringy. To obtain good horeradlsh it should be grown In deep, rich, well drained soil in open sunny situations. Ma nure may be applied sometime pre vious to planting, but It Is better to keep the roots from contact with it In a fresh state. Horseradish is usually increased by cuttings of Its roots. The thinner por tions are cut Into pieces about n foot long and planted In a sloping or al most horizontal position in the soil In such a way that the crown is about one and not more than two Inches be neath the surface. If planted perpen dicularly the roots are apt to branch a good deal and they are of little use in that condition. The pieces may be planted In rows one and a half to two feet apart, each piece being nine or ten Inches from the following one. This work Is g-nerally done In Jahuary, February or March, when the ground is In good condition. The following autumn the roots may be fit for use, but It la better to leave them until the following year. Where large quanti ties of horseradish are required fresh cuttings should be put In every spring. The plants will in this way remain al ways young, and will yield more satis factory and more highly flavored roots than those obtained from old roots which have been left undisturbed. Mint (spearmint)— Spearmint Is a well known herb which is cultivated and valued for its tender tops, which are used for sauces, etc It Is dried and stored away In bags for different uses. Mint flourishes In the open air In light garden soil which is rather moist than dry. In cool and partially shaded positions It will last many years, spreading by means of its underground creeping stems. The leafy stems should be cut down every fall, and a layer of frosh soil and manure placed over them. Mint is readily increiised by dividing the rootstocks in spring when growth has commenced. The divided portions may be planted In rows about six to ten Inches from each other, or In beds, and covered with a couple Inches of good soil. It is necessary that each divided portion should have as many roots as possible, as otherwise they are unable to become established quickly. gage—This well known herb Is found wild on dry, chalky hills, and will thrive best In a similar soil under cul tivation. However, it flourishes In any good, well drained garden soil, and Is LOS ANGELES HERALD SUNDAY MAGAZINE THE HOME GARDEN perfectly hardy. It lg early increased by sticking the leafy stem*, with a portion of the old wood at the base, if possible, in the soil. So long as these slips are kept fairly moist until rooted' they require no further atten tion, and in the course of a year or two each one will make a dense little bush from which other slips may be taken If desired. Cuttings may also be inserted In the same way and re quire the same attention. Seeds may be sown in gentle heat In the early spring. The seedlings are pricked out and hardened off so as to be ready for the open ground later. As a rule, though, plants from seeds are of a somewhat Inferior strain and often have smaller and narrower leaves. Summer Savory—Savory is an annual with branching Btems and oblong leaves. The pale lilac or whitish flowers are borne In small clusters In summer. The whole plant Is very fragrant, and the leaves and young shoots are used for flavoring soups and other dishes. Seeds of savory may be sown out of doors In light and good garden soil. When large enough to handle easily the seedlings should be thinned six or nine Inches apart in the rows, which should have about a foot of space between them. The plants must be watered in dry weather, and when the flower buds ap pear the stems may be cut off and hung up to dry. The cut plants will con tinue to produce fresh shoots, and later these also may be gathered. Thyme—Thyme Is a hardy perennial underbrush about six Inches high, with slender, wiry stems and more or less oblong, small leaves, ueep green above and gray beneath. The small, rosy, purplish flowers appear In summer In roundish clusters, which grow larger with age. Garden thyme Is useful for the leaves and young shoots which are used for ■easonlnff. it will thrive In a good lUht and rather dry garden soil, and lOTM a sunny position. It may be in creased by dividing the plants during the spring. Seeds may also be sown out of doors at this time in a warm, sunny position, either in rows to form an edging or In a bed. The seedlings may be transplanted In the fall months or In the following spring months. Watercress—Watercress is held in great esteem for salads, and In some parts of the country Is cultivated for the markets. Watercress is b^st grown In shallow streams or pools of clean and gently running water. It Is easily Increased by planting portions of the rooted stems In the muddy banks on the edge of the water and leaving them to take care of themselves. Constant picking will improve the plants, and by preventing the formation of the flowers the leaves and young stems will not lose their flavor. Watercress may be grown on land, which, however, must be kept in a moist condition. Seeds may be sown in the open ground In the spring, or, better still, rooted pieces of stem may be stuck Into the soil and well watered during the season so that they do not lose their freshness. HOW THEY LOVE EACH OTHER Lord Lansdowne once congratulated Lord Crewe on an i loquent speech in the house of lords. "I have followed it," he said, "with earnest attention, not only on account of the importance of the subject, but also on account of the noble lord's Judicial attitude. I admired his elo quence, but what Impressed me mcst was his Impartiality." A pause. "Yes, until the last minute, I did not know on which side of the fence his lordship was coming down." THE FIRBT STEP "Now, young man, since you are go- Ing into the diplomatic service, let me advise you; if you know anything, don't tell—and if you know something, keep your mouth shut or you will make a blunder. FLOWERB THAT WE EAT fn HE artichoke is regarded as a vegetable, whereas as a fact It ■*■ appears upon the table as the un opened flowers of a plant. If they are left on the plant they turn in time into handsome purple blossoms. This statement refers to the globe artichoke. The cauliflower Is but the unexpand ecl flowers of a variety of cabbage. Cloves are the immature blossurns of a plant of the myrtle order, which grows in the Muluccas. It Is an ever green, sometimes growing to the height of forty feet, and it bears love ly crimson flowers. The buds are first light colored, then green and lastly red. At this stage they are gathered and dried. The small round knob In the center Is the unopened crimson blos som. Capers, with which we trim our lamb and other dishes, are the unopened flowers of a bramblelike shrub that grows on the shores of the Mediter ranean. The trailing plant has hand some pinkish-white flowers with long stamens. The youngest and tenderest of the buds form the best capers. The lily contributes in a more solid form to the menu In parts of the Chinese empire. The dried flowers of a particular species of illy are highly esteemed as a relish with certain meats. While allspice Is not a flower, It Is seeds—seeds The Quality Kind I GERMAIN'S 1 California Grown Seeds True to Name True to Test Grown Right Sold Right Our 1910 Catalogue Fully Illustrated Will Tell You All About Them Mailed FREE upon application Germain Seed and Plant Co. 326-330 SOUTH MAIN STREET Los Angeles, Cal. SEEDS—..SEEDS WE SELT. SIIKTP MAM RE-ltUT— BROWN'S COMPLETE FERTILIZERS ARE BETTER. They bring no weeds or devil-grass: last longer; cheaper. The only fer tilizers guaranteed to work profitably. Ask why we make 16 kinds. Not made by the meat trust. WM. H. BROWN FERTILIZER COMPACT, Home 62998; Main 7682. 1333 Ulrard atrret, Los Angeles. a berry. This is an evergreen tree found in tropical countries. The name "allspice" was given to it because It seemed to taste of a number of other spices. The berries of the tree are gathered before they are quite ripe and are dried in the sun. A whole allspice berry, as you can see if you examine It, still bears the remains of the calyx, and within are the two little seeds. The pepper vine is a creeping shrub grown In India and other hot countries and bears clusters of berries which chanfe from greim to red, and as they ripen turn black. Our black pepper is this berry gathered green and dried, while white pepper is made from the ripened berry with the pungent, pulpy covering removed. EGG PLANT m HR eggplant is grown for its large fruits, which are edible fro-n 1 one-third the full size until fully grown. The eggplant Is grown much like the tomato, though the plants require more care. They must not receive a check from their first starting, In or der to secure good results. Conse quently they are best grown In pots before transferring to the open ground. Eggplants are always grown In hills, which should be made rich. Two or three good fruits to a vine Is called a 7