New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-02-06

that had been transported thousands Of miles.
At an earlier hour in the evenings entertain
ment vegetables and fruits were served that
were far out of season. but it is safe to say that
no one of the hundreds Of diners thought 1t
strange that the summers garden produce
should be brought to the table in midwinter.
But it is not necessary to go to the luxurious
banquet the expensive hotel to find delicious
vegetables in winter The hothouses near New
York and the vegetable gardens Of the South
have become regular and reliable OF
supply and competition has brought the table
luxuries within the reach Of all those who set
good if not extravagant. table. There are
dealers in vegetables in the large markets who
handle just many boxes and barrels of vege-
tables i'm the winter months as they do in the
summer and autumn. and according to the testi-
mony Of one Of their number "the quality is
better in winter than at any other time" He
ripped the top strips from a crate Of head let
tuce, and. pointing to the regular rows Of light
green heads with the moisture glistening upon
them and emitting a faint and delicate odor.
said:
This stock comes from Virginia. and you
can find nothing superior If you travel the
world over"
Caulifowers, large and small heads. care
fully piled on shelves and ii was explained that
they had arrived that day from California. Chic
DRY and escarole salad from New Orleans and
Bermuda looked as fresh and green as though
they had come from Long Island with the pars-
ley. which stacked up near the lighter green
vegetables. Radishes, cucumbers. rhubarb
mushrooms and tomatoes were on exhibition in
large quantities. but were said to be home prod
uots and not from the South ITO the eye"
said the dealer. they all alike. but the hot
house vegetables are superior and have the real
flavor. while the Southern stock which is packed
unrpe and ripens on the way is tough and often
tastelcss."
The hothouses from which Network draws
much of its supply near Boston and on Long
Island one Of the largest establishments near
Boston sends the best tomatoes to New-York
between Noyember and March They are grown
in propagatng houses, where all the young
plants put out in the spring. Raising toma-
toes under glass is a scientific process. for the
tomato blossoms are fortified by insects I'm the
natural state. and under these changed cond-
ticns the fertilization must be accomplished by
hand. The temperature is kept constantly at
about 10 degrees Fahrenheit where the early va |
rieties which bear outdoors in July are grown In
describing the various departments Of this model !
dollhouse writer says:
an a long series Of outdoor frames are grown
the plants which always keep the table supplied !
with parsley, lettuce, radshes and dandelions |
These are planted at intervals, so that as soon |
as one frame OF lettuce is approaching the seed |
Ing stage another is just coming into crisp fresh
ross. These. with the exception Of the dande- /
Hons not allowed 10 freeze the late dande- |
liens being supplied from plants which have been |
frozen in the winter BY properly arranging the
sequence OF planting these vegetables may be