HORTICULTURAL NOTES.

New Zealand Graphic, Volume XLVIII, Issue 20, 13 November 1912, Page 37

HORTICULTURAL NOTES.

Lilac. Must not be overcrowded. Remove all suckers down to the point of origin, and thin the bushes by cutting out all weak twigs that are crowding the bushes. Any shortening (pruning) should be done after the bushes have finished •lowering. How to Treat Palms. Palms that are continually kept in rooms require more care and attention to keep them in a clean and healthy condition than those which are growing under glass. When the tips of the leaves have become yellow and dead they should be taken off with a pair of scissors, cutting them in a slanting direction and bringing the leaf to a point. If possible, sponge the plants at least once a week, using a little soap in the water. This not only keeps them free from dirt, but it clears tin* plants of any injurious insects they may have

upon them. Too much water will cause the leaves to become yellow and eventually die; this also results when the plants are allowed to Become very dry. An Attractive Plant. Japanese maples make a bright display in the garden at the present time. Their elegantly divided and attractive coloured foliage renders them objects of great beauty. Grouped in beds they are very attractive, and also look well grown as single specimens. To Grow Watercress. A new way of growing watercress has been brought to my notice as especially

suitable for the small garden. Now this salading is most wholesome, yet bought stuff does not always come from salubrious spots. There must be a border not far in front of the rain water butt, but that is not unusual. A length of narrowest guttering, or a long bit of tin with the edges curled up to form a guttering. has to be sunk in the path, startand just under the rain water butt top, and reaching a sunk pan in the border. When the guttering has been laid a flat piece of tin is laid over it, and then the path is made up on the top, so that it is quite hidden except at its exit and entrance. iA little stuff soil in the pan. a pinch of 'watercress seed, a piece of glass over this temporarily, and the occasional turning on of just a drip of water to make up the remaining necessities of culture. Sowing should *be made at one side of the pan first, then at weekly

intervals at the other three sides. By the tunic the last batch is being first gathered the earliest plants have been cut down and are sprouting afresh. The soil must never really dry up. Liquid Loganberry I’he wives of loganberry-growing amateurs may like to cut out the following, ami (‘liter in their recipe book for use when the opportunity ccrurs. It is probable late raspberries could be used similarly. We are indebted to Professor Lewis, of the Ciregon Agricultural College. for creating this new beverage. Here is his method in his own words: {, To prepare the juice put the berries

on a stove, with just enough water to keep the fruit from scorching. Heat slowly, mixing and crushing occasionally with a large spoon. Be sure not to allow the berries to boil: 18()deg. would be, probably, as much heat as necessary. After the berries have softened put them in an ordinary cloth bag and drain out the juice. The 'process can :be much simplified by using a small fruit press. In choosing the berries try to get those thoroughly ripe. Add one-third of the amount of sugar when the juice is put on the stove and stir occasionally until it is thoroughly heated, but if it boils the vinous flavour and high aroma are destroyed. In bottling the juice drive the cork in slightly, and fill the space (above the cork) with hot liquid fat. The juice makes a most beautiful beverage. II ilf an inch to one inch in a glass of water will be enough.’’

Tomatoes. Tomatoes grown outside showing a number of fruit should have their leaves shortened so as to admit as much sun and light to the fruit as possible. Keep all side shoots pinched out and afford the plants liberal supplies of liquid manure to induce the fruit to swell to a large size. Many amateurs attempt too much with tliei.r tomatoes, allowing too many bunches to set. Seven to eight bunches do better than a larger number. Remove all fruit when ripe and store in a cool place. This will relieve -the plants and hasten the swelling of those remaining.