The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1874-07-27

have never To-, |ould be rotten, but we
the many tons ,us' over twenty-five pounds of
cure a Jiftls SO put in. We have had it
II cured h.." Drown, and would have preferred
it wonId N tter, but, had we left it out lonce-.
better. generally have been worse instead Of
as vc 80 our advice is, dry your hay as weR
mi "a know how, when the weather will ner-
8, but when it will not, get it m green
hoe wet on any account-and tread it down
SOHO, and cover 1t with old meadow hay or
straw, II you have it; if not, do the next best
onins, wnien Is TO keep 1t trodden DO wn solid,
VEGETABLE GARDEN.
Preparations for the celery crop is one Of
the Chief matters in this department at this
season. NO plant, perhaps, requires a richer
SOIL than this, and of all manures, well-de-
cayed cow-dung is found to be the BEST AZ
Ter so many trials with different ways Of
growing them, those who have their own gar
uens-amateurs, for whom we write-find
Inae tne Ola plan OF sinking the plants in shall
low pits is about the best Trenches are duo
ABOUT SIX inches deep, and three or four inch
es OF manure then dug in, of which COW ma
nure>is the best. They can be watered bet
Ter tnls way IN dry weather when in these
trenches, and it is so much easier TO fill the
earth about them for blanching purposes
than when grown on the level surface. Salt
cial fertilizer for the celery plant.
Late cabbage is often planted in rartlens
between rows OF potatoes, where it is an OBJ
gecC TO save space Some fancy that the cab
bage is better preserved in this way from the
cabbage fly, which they say prefers the uota-
to; but on this point we are not sure. We
40 not think the cabbages do quite as well as
wnen they have the whole ground to them
selves; but of course double crop could not
be expected to be quite as fine.
tomatoes trained TO stakes give the sweet
est fruit, and remain in bearing the longest.
out many cultiyators who grow for size and
quantity only, believe they have the best re-
suits when growing them on the level ground.
For winter use beets are occasionally sown
now, and also cucumbers for picking pur-
poses. but not often; and at any rate it must
be attended to early in the month.
The lettuce is another cool country plant.
1t can only be grown well in hot weather
when in very rich and cool soil.
Bush beans may also be soyn for late crops.
very deep rich soil is necessary to tender,
crisp pods. The Lima bean will now be
growing rapidly. 1t is time well spent to tie
them pR jte Rplf5So lt5op thfH a85 ee6t feet Is
enough. They commence to bear freely only
when The top OF the pole is reached
In many amateurs gardens late peas are
valued. 1t is essential that they be planted
in the coolest part of the ground. The pea is
cool country plant, and when il has to grow
in warm weather it mildews. The narrow
fat class are usually employed for late crops.
They need support. All peas grow better
and produce more when grown to stakes
Gardeners Monthly.
GREEN PEAS.
Boiled green peas should be served up
quite hot and brilliant green color. The
books recommend washing them after they
yuh tS eb- mad
have been shelled in such manner rs to
render washing necessary; but in such case
should prefer to put the peas in the pig
trough, and wait for an. opportunity to have
them shelled in cleanly manner. Certain
ly washing is out of the question. Have
them gathered and shelled just before they
are wanted for cooking, for they cannot be
too fresh. The pot in which they are to be
boiled should be large enough to hold twice
as many as are to be cooked. Put IN 2
the peas with good bunch of fresh mint,
and salt In the proportion of q tablespoonful
to every quart of peas. Cook them at once
with boiling water, but take care not to cook
them in an excess of water, for by observa-
ton have become convinced that when
peas are boiled in a large quantty>of water
they are less palatable than they should be-
the goodness is washed out. Boil briskly
with the lid close down. The books say,
keep the lid off the pot, "and be careful that
the smoke does not draw in." What stuff
this is 1t there were some poisonous prop
erty in peas to be got rid of in the cooking. /.
might be well to keep the lid off, but no such
reason can be found, and my advice is to
keep the lid on, for they cannot boil too
fast, and you will incur no risk of spelling
your peas with SCOT or smoke or slow cook
ing. 1t the peas are young and fresh gath,
cred, they will be cooked in from ten to fif-
teen minutes. When quite tender, but not
overdone, pour them into colander, taking
care to remove the bunch of mini; put them
into hot vegetable dish, and stir them
about with good lump of butter, and serve.
1t is customary with cooks to boil the mint
in separate saucepan and then chop little
and lay over the peas when they are served.
By this mode of procedure the flavor is
boiled out of the mint and thrown away in
the water, and then cooked leaves distigure
the dish. But when the mint Is boiled with
the peas the latter are agreeaby favored,
and the leaves of the nlut are not wanted.
Old peas require rather different manage
ment. They should be boiled in barely
enough water to cover them, with the addition
of little extra salt, good tablespoonful Ito
every quart OF shelled peas) of moist sugar,
aud a bit of soda as large as half a hazel-nut.
If much soda is used the peas will go TO pulp.
Put in good bnnch OF mint, and when the
peas are drained stir them with liberal allow
ance OIL butter. You may hear OF people who
put a copper coin in with peas to insure a
good color If this is ever done, it is case
of intentional poisoning, and should be severe
ly punished; for if the peas are really i'm
proved in appearance it must be by the COM
munication to them of the deleterious oxide
of copper. believe that many of those who
talk about using copper for this purpose do
not use it at all, but wish to look wise aud
wicked, and they ought, along with the inten-
tional pioneers, to be punished for the false
hood. The sheing ofpeasl is a tedious bush
ness, and it is absolutely necessary some-
eimes to have them shelled some hours be-
fore they are cooked. 1t often happens that
peas can be conveniently shelled in the even
ing for the next days cooking, and if they
are not exposed to the atmosphere they will
be so little ~deterorated by keeping as to
quite Justify the procedure. In this case put
them as soon as shelled into clean vegeta-
ble dish and cover them with fresh-gathered
mint, then sprinkle the lid Of the dish inside
with water and put il on. The very small
amount of moisture thus enclosed with them
will contribute in an important degree to
keen them fresh until wanted.-The Garden
ers Magazine.