New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1901-09-14
-CThe Tsttler.

Nothing furnishes a prettier hanging decoration
for window than thrifty fern ball, but compare
lively few such seen. In most cases the brown
ball IS so sparsely and irregularly covered with
the fronds that there is little beauty about
1t. There several common causes for failure.
Frequently the ball not healthy one when
il purchased. The foreign plant is sensitive
to draughts and seldom. II ever thrives we'll in the
open air For veranada hangings II is indeed emf
nently suited. but II the ball is to be kept from
season TO season this method OF disposng OF It
seldom succeeds On the other hand, 1t needs
plenty OF air and a moderate temperature. Per-
who obliged TO keep these balls in green
houses with other plants requiring a great deal of
heat find that they grow sickly and lose their
leaves.
A north window. where direct sunlight will
reach them and position above the lower sash
where the air from the panes when open will not
blow upon them, is a desirable situation. The balls
should during the growing season. never be al
lowed to become dry. Plants surrounded by air
always require more water than others. There is
not the danger of souring that there is in potted
ones The fern pal should be soaked thoroughly
every other day. 1t is an excellent plan fill
with tepid water: let the plant soak from TWEEN twenty
minutes TO half an hour and then suspend it from
the sink ana let i drain thoToushly: 0'.
viii eo ecae ana fns
but until they begin to turn brown and fall off
When. however, it is plain that the season of
what less frequently until When the leaves have
all dried and fallen away the watering has gradu-
ally ceased and the ball is dry. Then II should be
put into dark. dry place and allowed to rest for
several months.
A little butter added the bullion made OF beef
extract will the flavor which is distasteful
to many people
Miss C. H: To prepare tomato figs. scad and re-
move the skins of four pounds of the small yellow
| tomatoes. Arrange them in layers in big bowl:
sprinkle between them four pounds of sugar After
, they stood hours drai off, he
Juice and boil IT for four or five minutes Then put
in the tomatoes and cook until they clear. Re-
move them with skinner AMI put them In the
TO dry. Meanwhile. remove the thin, yellow rind
Of two lemons. and add It, with the juice OF the
lemons and an ounce of green ginger cut very fine
TO the syrup Boil the mixture until It is a thick
syrup. Put the tomatoes into glass jars fill with
the syrup and seal tightly.
Few aware. perhaps, that ripe pineapple
cut fine and added peach marmalade while It is
making gives a great improvement in flavor. To
make peach nnarmalade heat the pared and stoned
fruit slowly draw out the juice. stirring 1t fire.
quently from the bottom to keep it from burning.
Boil nearly hour after 1t has reached the boil
three-quarters of a pound TO a pound of the fruit
after the skins and have been removed.
Boil for five six minutes. removing all the
scum. For every three pounds of peaches add the
Juice Of one lemon. Stew all together for ten
minutes. stirring them to smooth consistency.
Then stir in the water In which two-thirds of the
kernels from the stones have been STEPPED. Seal
small large glasses.
Unless IT Is desirable TO have clear soup. II is
a mistake skim the soup kettle the scum being
the abumen set free from the exposed parts of the
meat