The Birmingham age-herald., 1914-06-07
BIRMINGHAM'S NEW "CTTY
 BEAUTIFUL" DEPARTMENT

Transplant into the wild flower garder butter and eggs. tall bell flower, loos, strife and black-eyeo Susan
 Keep constantly stirring the soil. Tn, loose coating of dust thus formed pre- vents the escape of moisture from ths soil
 Make cuttings of heriotrope and yer. bena. Always break off all leaves ex. cept the two or three terminal ones. Save work for the young plants in this way
 Begin now to make cuttings of ge. raniums Take a geranium which has many branches. From the tin of 2 branch measure down about six inches Make slantwise cut through or just be. low node Cwhere the leaf joins the branch).
 
 and block all the side streets. and the five acres that comprise the market it. self are filled with all the odors of the countryside. The rush is over by g O clock and the streets are cleared uu long before that hour.
 The Fetching of the Fish
 Some of the fish that feed London is landed on floating pontoon at the river front of Bilingsgate Market, and at a very early hour Tn the morning you may if you choose, gaze upon fishing smacks from the North sea, little open barges loaded with fish that has been lightered from larger vessels in the docks, and clumsy looking Dutch galliots, loaded with eels, which are entitled, under a charter granted by Queen Elizabeth, to sail up the Thames and moor below London bridge More than half of the fish that is sold by auction in Billings gate Market between and o'clock, however, reaches London by rail. The railway companies cconvey 7aOoo tons of fish from different parts of our coast in the course of year, while the boats con- vey 5f,00D tons. The tolling of a big bell Iannounces the opening of the market at 5 o'clock, and thereafter the fshmongers are busy buying, and the fish porters, in their long smocks and fat-topped hats, scurry from the stalls to the carts, bear ing fish boxes on their heads and she'd ding fish scales and sea water from the boxes all over the roadways and the pavements.
 The Provision of Provisions The grocery side of London's food sup ply is probably the most complicated of all Groceries consist of a thousand and
 
 cheese and eggs to tea. coffee, cocoa, su- gar. tapioca, and raisins. and before the London housewife inspects any of them in local provision shop they have prob ably passed through at least four hands Butter from Denmark and Brittany pass straight to the middlemen, whose ware 1, houses fill Tooley street, London bridge; but the currant growers of Greece, the tea merchants of China and Ceylon, to say nothing of a host of other people have their own agents in the neighbor- hood of the river, who sell their wares to the Tooley street firms in order that the Tooley street firms may sell to the shopkeepers Tea is shipped in 100 pound cases, and is unloaded at Tilbury whence it Is brought up the river in barges to the bonded warehouses, but butter from Den mark. eggs from Russia, margarine from Holland cheese from Canada, and packed and timed goods from the United States are discharged by the ton in the docks and stored by the ton in the huge and | hideous warehouses of Tooley street. | The provision business is a network o1 commerce in itself, but there is a bis daily distribution throughout London, be {, cause without 1t London would have t6 | live on dry bread. meat and vegetables