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Show GARDEN- HINTS FOR THE MONTH OF 'JUNE. June is the month to sow seeds of both these handsome plants for a display dis-play in the greenhouse, in the following March and April lor cineia.a, a..d Ja..e I for calceolaria. Treat calceolaria in the following manner: . Prepare pans or pots with a rich, firm and porous soil, well pressed down. Then sprinkle the seed, which is as fine as dust .evenly, all over the surface. sur-face. . Place the seed pans in a shady place and cover them with sheets of glass. In about ten days the seedlings will appear; remove the glass immediately; keep moist; and when the second leaf appears, pick off the small plants carefully, care-fully, and plant about two inches apart in pots, in which the soil has a mixture of silver-sand. Keep moist and in a shady place. In another month each plant will have four or five leaves. Then transfer again to larger, pots, lifting a good deal of soil with each plant. By September the plants will have become large enough for six-inch pots .and in these they will be ready for the winter. Keep them in a greenhouse, if dossi- ble, with a temperature not lower than 45 degrees. . Early in March growth will recommence, and then the plants can again be shifted each to a single pot. Till the blooms begin to show, give a little manure water. y This simple treatment in a light, airy greenhouse, insures a fine display of flowers in the following months of May and June. Cinerararias are to be dealt with in more or less the same way. They are an Item,", but such a picturesque addition addi-tion ?to the "table that one should learn how to prepare them at home. Take a cup of the shelled nuts, blanch them, and .after removing the skins, stir in some salt and a li-tls sweet oil perhap3 a tablespooniul. Let he nuts stand for half an hour, then put them in an oven to become crisp, but not too brown. They should be served in a tinted china dish, that harmonizes with the color of the nuts, or in a bonbon basket of filagree fila-gree silver. A few chopped pistachios scattered thickly over a charlotte russe add to the appearance and flavor of the dessert. |