Online Gardening Catalogues At Your Disposal

Are you searching for gardening catalogues? What kind of gardening and plants do you prefer to read about? There is a wide selection available online. Here are a few websites that offer gardening catalogues. Check out the URL to see if they are free or not. 1. www.jacksonsnurseries.co.uk Along with nursery facilities, Jackson Nurseries offer landscape designing, ground designing and wholesale plants at wholesale prices. 2. www.mzbulb.com If you are looking for flower bulbs, McClure and Zimmerman have each and every variety. They have a no fuss website navigation that allows interested clients to easily order gardening catalogs. 3. www.gardennursery.com In business for over 50 years, Nichols Garden Nursery has an online catalogue unit offering seeds and plants. Their 76 page free gardening catalogue can be ordered by filling out their catalogue request form online. 4. www.gurneys.com Gurneys offer great deals like buy one, get one free. They also have a no-risk guarantee and a scheduled shipping of orders according to categories of plants, i.e., roses, herbs, shrubs, and trees, tender annuals, and all other plants and bulbs. 5. www.homeharvest.com Home Harvest Garden Supply offers alternative gardening products, i.e., organic fertilizers, hydroponics, natural insect controls, container, hobby greenhouse, propagation and irrigation supplies, indoor plant grow lights and other rare gardening supplies. They offer an online catalogue for every gardening enthusiast. 6. www.jacksonandperkins.com Jackson and Perkins are known to be one of the best American gardening experts. They are reaching out to other gardening aficionados through their website, offering gardening products through their catalogue. They sell a wide range of plants - from new award-winning roses and easy to grow perennials, to special outdoor decor. Flowering gifts may also be sent directly to your friends by ordering from their site. 7. www.thegardenwindow.com This site offers an online catalogue that specializes in imported Chinese tree peonies (from Mainland, China). While free online catalogues may be good source of gardening supply information, you may also be deluged with a flood of promotion about other products.

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Seven Gardening By the Yard Tips

If you have a tiny yard and would like a simple but well-maintained garden, you only need two things - determination and know-how. Here are some tips on how to keep your garden by the yard looking spruced up and glamorous. 1. Deadheading Keep your border free from wilted flowers and dried leaves. Deadheading or removing dead flower heads will encourage the plants to produce more blooms for longer. Many perennials such as geraniums and dahlias, and some annuals benefit from having spent blooms removed 3. Pinch out tops. Certain plants - especially foliage plants like Coleus - respond with a spurt of growth when their tops are pinched out. Pinching out makes the plant much bushier and so more blooms are produced. Fuchsias are prone to becoming leggy unless they are pinched out. 4. Fertilize lightly. A minimal amount of fertilizer will further boost the growth of your vegetation. If you water your yard frequently, you have to fertilize it more regularly because of nutrient depletion. A fortnightly application of liquid fertilizer is sometimes more beneficial than granules as it is more readily absorbed by the leaves. Container plants will be considerably healthier with a half-strength solution of liquid fertilizer applied regularly. 5. Weed out. This is one of the best ways to preserve the beauty of your garden by the yard. Remember, weeds compete with your plants for both nutrients and moisture. If the weeds are not close to seeding, leave them on the bed to rot down for mulch. If you must use a weedicide, try and get a wick applicator, rather than a spray. This will protect you plants from spray-drift. 6. Water them well One good tip when it comes to watering your garden by the yard is to give it a thorough soaking once a week, making sure there is no run-off to cause erosion. Deep watering will encourage the growth of deeper roots that will be able to withstand dry spells weatherwise 7. Say no to chemicals Chemicals are dangerous to humans and often kill the natural predators of the pest in your garden, so avoid them if possible. There are many organic alternatives that work almost as well. With these simple tips, your garden by the yard will soon be the envy of your neighbors.

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EASY TIPS ON HOW TO CARE FOR YOUR PLANTS

Many people worry a lot when it comes to caring for their plants. When talking about house plants, there is no need to worry. There are just a few things you need to consider. 1. Watering Overwatering kills most houseplants. Looks can be deceptive, so to see if your soil is dry enough to water, try the finger test. Insert your index finger up to the first joint into the soil. If the soil is damp, don't water it. 2. Feeding Foliage plants usually have high nitrogen needs, while flowering plants, K2O is needed. Slow release fertilizers can be mixed with the compost. However, certain plants like cacti and orchids need special fertilizer. Feed plants during their most active growth period. 3. Lighting Plants like Sanseveria and Aspidistra require no sun. They can be placed away from a window. Spider plants need semi-shade. You can put plants like these near a window that does or does not get sunlight. Check the label to see what your plant needs. 4. Temperature Houseplants can survive in cool or warm temperatures, but drastic fluctuations of temperature may not be good for them. One thing that most plants cannot survive is gas heating. If you have a plant that likes warm conditions, don't put it near an air conditioner in the summer. 5. Humidity Some houseplants require a humid environment. One tip to maximize humidity is to put the pot inside a larger pot and fill in the gaps with stones or compost to keep in the moisture. Grouping plants together often creates a microclimate that they will benefit from. If you want, you can spray them with water once or twice a day depending on the temperature. 6. Re-potting Some plants require re-potting for optimum growth but there are others that resent having their roots disturbed. Or their roots system may be small enough that they don't require re-potting. One way to check if your plant needs re-potting is to turn it upside down. Tap the pot to release the plant and check its roots. If roots are all you see, then re-pot. Sometimes the roots will come out of the pot. You should either cut them off or re-pot the plant. You just need to have a little care for your plants and in turn, you'll reap the benefits. Indoor plants not only add to the beauty of your dcor, but also give much pleasure to the indoor gardener.

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Container Gardening Tips for Newbies

Container gardens can create a natural sanctuary in a busy city street, along rooftops or on balconies. You can easily accentuate the welcoming look of a deck or patio with colourful pots of annuals, or fill your window boxes with beautiful shrub roses or any number of small perennials. Whether you arrange your pots in a group for a massed effect or highlight a smaller space with a single specimen, you'll be delighted with this simple way to create a garden. Container gardening enables you to easily vary your color scheme, and as each plant finishes flowering, it can be replaced with another. Whether you choose to harmonize or contrast your colors, make sure there is variety in the height of each plant. Think also of the shape and texture of the leaves. Tall strap-like leaves will give a good vertical background to low-growing, wide-leaved plants. Choose plants with a long flowering season, or have others of a different type ready to replace them as they finish blooming. Experiment with creative containers. You might have an old porcelain bowl or copper urn you can use, or perhaps you'd rather make something really modern with timber or tiles. If you decide to buy your containers ready-made, terracotta pots look wonderful, but tend to absorb water. You don't want your plants to dry out, so paint the interior of these pots with a special sealer available from hardware stores. Cheaper plastic pots can also be painted on the outside with water-based paints for good effect. When purchasing pots, don't forget to buy matching saucers to catch the drips. This will save cement floors getting stained, or timber floors rotting. Always use a good quality potting mix in your containers. This will ensure the best performance possible from your plants. If you have steps leading up to your front door, an attractive pot plant on each one will delight your visitors. Indoors, pots of plants or flowers help to create a cosy and welcoming atmosphere. Decide ahead of time where you want your pots to be positioned, then buy plants that suit the situation. There is no point buying sun lovers for a shady position, for they will not do well. Some plants also have really large roots, so they are best kept for the open garden. If you have plenty of space at your front door, a group of potted plants off to one side will be more visually appealing than two similar plants placed each side. Unless they are spectacular, they will look rather boring. Group the pots in odd numbers rather than even, and vary the height and type. To tie the group together, add large rocks that are similar in appearance and just slightly different in size. Three or five pots of the same type and color, but in different sizes also looks affective. With a creative mind and some determination, you will soon have a container garden that will be the envy of friends and strangers alike.

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Vegetable Gardening Tips

With the costs of living rising all the time, it may be possible to save money and increase your family's health at the same time by growing vegetables in your backyard. It's a good idea to choose your favourite vegetables to grow and plan beds for early, middle of the season and late varieties. Most vegetables require at least 6 hours of sunlight per day, some need 8. Some quick growers like lettuce and radish can be grown between the rows of plants that take longer to mature, like beet or corn, thus making full use of the area available. Throughout dry periods, vegetable gardens need extra watering. Most vegetables benefit from an inch or more of water each week, especially when they are fruiting. During the growing season watch for insect pests. If you discover a bug problem early it will be much easier, but be careful to not use pesticides once the vegetable are close to being picked unless it becomes an absolute necessity. Organic gardening is one healthy and environment-friendly option. Once you have reaped your crop, put the vegetable waste into your compost pile so that it can be recycled for next spring. It is important to protect your vegetable garden from wild animals looking for a tasty treat. Make sure your garden is surrounded by a fence that will keep out dogs, rabbits, and other animals. The harm done by wandering animals during one season can equal the cost of a fence. A fence also can serve as a frame for peas, beans, tomatoes, and other crops that need support. Protection is needed in order for your vegetable garden to yield a bountiful harvest. Hard work will pay dividends if necessary precautions have been made.

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Safe Pest Control Tips

Pest control must be done with utmost consideration to safety; safety in terms of the plants, animals and humans. This holds especially true for those with vegetable and organic gardens. The main purpose of growing vegetables organically will be defeated if they become tainted with pest control chemicals. Here are a few long-term maintenance tips to make pest control less damaging and more environmentally friendly. 1. Use the physical pest control process. This may be accomplished through picking grubs off by hand, creating barriers and traps and plugging holes. Snails can be found hiding in damp places under rocks and towrds the base of those plants with straplike foliage. 2. Apply biological pest control. Encourage predatory insects such as green lacewings and dragonflies to feed on aphids and other pests that attack your plants. You can do this by placing a shallow bowl of water in the garden. Dragonflies especially will hover around water. Bacterial insecticides such as B. thuringiensis could also be used against caterpillars. 3. Only as a last resort should we turn to chemical pest control. Organic pest control methods can be successful and the ingredients for many of the recipes can be found in the kitchen cupboards. If chemical sprays are really necessary, try and find the least-toxic. These include insecticidal soaps, horticultural oils, dehydrating dusts, etc. 4. Consider the use of safer pest control substitutes. Recipes for alternative pest control include the following: Against Green Aphids and Mites - Mix 1 tablespoon of liquid soap and a cup of vegetable oil. Dilute a teaspoon of this solution in a cup of water and spray on aphids and mites. Against Cockroaches - Dusts of boric acid can be applied to cracks or entry points of these insects. Bay leaves on pantry shelves could also help in warding off these critters. Make sure that the chemicals you use are made specifically for the insects you are targeting.

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Dealing with Rose Diseases

To make sure that your prized roses remain in the best of health, simply follow these tips. 1. Black Spots on Leaves This disease is commonly known as black spot. Black spots appear as circular with fringed edges on leaves. They cause the leaves to yellow. Remove the infected foliage and pick up any fallen leaves around the rose. Artificial sprays may be used to prevent or treat this kind of rose disease. 2. Stunted or malformed young canes Known as powdery mildew, this is a fungal disease that covers leaves, stems and buds with wind spread white powder. It makes the leaves curl and turn purple. Spray with Funginex or Benomyl to treat this fungal disease. 3. Blistered underside of leaves Known as rust, this disease is characterized by orange-red blisters that turn black in fall. It can survive the winter and will then attack new sprouts in the spring. Collect and discard leaves that are infected in fall. a Benomyl or Funginex spray every 7-10 days may help. 4. Malformed or stunted leaves and flowers This is caused by spider mites. They are tiny yellow, red or green spiders found on the underside of leaves where they suck juices. The application of Orthene or Isotox may help in treating this infestation. 5. Weak and mottled leaves with tiny white webs under them This is caused by aphids. They are small soft-bodied insects that usually brown, green or red. Often clustered under leaves and flower buds, they suck plant juices from tender buds. Malathion or diazinon spray may help roses to survive these bugs. 6. Flowers that don't open or are deformed when they open. Thrips could be the reason behind this problem. They are slender, brown-yellow bugs with fringed wings that also suck juices from flower buds. Cut and discard the infested flowers. Orthene and malathion may also treat this problem. Remember that roses are hungry feeders that require much fertilizer to become healthy bushes.

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What's in Store for National Home Gardening Club Members?

The National Home Gardening Club offer many benefits to its members. It is said to be the largest home gardening organization with paid membership. For a nominal fee, various benefits are available. If you choose to become a member the National Home Gardening club, you will be entitled to the following perks. 1. Members can enter competitions to win free gardening products such as gardening accessories, tools, and other gardening supplies. 2. A coupon will be given to members to claim a free gardening shears. 3. Members can also access a free trial subscription of the Gardening How-To Magazine. 4. They may be eligible to test and keep gardening tools such as pruning shears. These are some of the products tested by members in the past two issues of the Gardening How-To magazine: - Honda Harmony Lawn Mower - Miracle-Gro Garden Weed Preventer - Sunflower Garden - Cobra Head Precision Weeder and Cultivator - Preen 'n Green 5. Members can enjoy a free directory of public gardens, which contains information about lush gardens, arboretums, and conservatories throughout the US. 6. They can interact and talk about tips, ideas and methods with other members. 7. Members can obtain gardening and landscaping tips and plans for the completion of various gardening projects. 8. They have access to the members-only gardening website. 9. Members can also preview gardening books, gardening videos, etc. Indeed, the for-members-only benefits are that grandiose. They are all for the gardening enthusiasts to grab. After the 30-day trial, you can continue your membership for only $1 per month. Many garden-lovers think this is a small price to pay for all these privileges.

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GARDENING'S MOST VALUABLE ADVICE

Many people may not be aware that gardening can actually harm the environment. A large amount of carbon dioxide can be released through tilling the soil. This contributes to global warming. When you cultivating and compacting the soil, destroys good fungi. Fertilizers like nitrogen and manure often leach out of the soil and pollute the water you drink. Global warming Did you know that the earth's soil gives out carbon dioxide in the atmosphere 10 times more than all human activity? This comes from the pill bugs, microbes, fungi and worms when they breathe, digest food and then die. Although in the past plants have been capable of absorbing carbon dioxide caused by small-scale tillages, this isn't the case nowadays. The increase of the globe's average temperature is because of the carbon dioxide the soil emits when tilled. The good news is that tilling can be minimized by mulching or sheet composting. Good Fungi In untilled soil, there is beneficial fungi known as the vesicular-arbuscular-mycorrhizae or VAM for short. VAM actually forms a symbiotic relationship with plants. Their filaments increase root hairs and provide nutrients to the plant. They give out zinc, copper, potassium and phosphorus. Plants provide carbohydrates for the fungi in return. It is possible to grow a garden without tilling the sooiil at all by mulching heavily until the soil is soft and friable. Surplus Nitrogen Many gardeners waste nitrogen and manures; farmers do otherwise. Farmers only need a quarter to a third of nitrogen to mix with an inch of compost, horse, or cow manure. Kate Burroughs of Sebastopol California, uses the same rule for her home-grown lettuce and sweet corns. When it comes to broccoli and pear trees, farmers only need a small amount. Notice that gardeners apply larger amounts of compost and manure than farmers. Obviously, they are not only wasting their fertilizer but also their money. The best gardening advice that can be given to those concerned is to do all things with moderation. Keep in mind that too little and too much of something is not healthy. This is the most valuable advice one can have in gardening.

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Modern Gardening Equipment

The types and quality of equipment you use to take care of your plants not only have an effect on your plants' health, but your own as well. Defective tools could cause damage to your plants, but it is worse if they are so uncomfortable to use that they give you blisters or a bad back. To avoid this, look for the gardening equipment that will do the best job for your type of gardening. It must have the right amount of power to be energy efficient while also being able to do the job without causing you any more strain than necessary. Here is a review of gardening equipment from the gardening experts themselves. 1. Garden Shredders JCB SS2400 received five stars out of five from the gardening equipment reviewers from recommendedbuys.co.uk. It has a 2400 watt motor and comes with a silent gear crushing system. It is one promising tool to improve and hasten your shredding activity. Ryobi ESR - 2240 Electric Shredder is an easy to assemble garden shredder suitable for prunings up to 40mm. It comes with built-in wheels and a plunger for increased portability. 2. Hedge Trimmer Bosch AHS42-16 Electric Hedge Trimmer also received five stars out of five rating from the gardening equipment reviewers from recommendedbuys.co.uk. It has 420 watt output. 3. Cultivators Mantis Tiller Cultivator comes with patented tines to aid in cutting smoothly through hard, compacted soil. It is perfect for preparing vegetable plots, flower beds, etc. It also helps in thatching, aerating and cleaning moss. It also comes with a free border edger. 4. Lawnmowers Brill 78370 Luxus Push Reel Mower rated 4.5 out of 5 stars Tools-hills.com customers. It has a large top cover that protects shrubs and overhanging flowers. American Lawnmower Deluxe Light Reel Mower 1815-16 received 4.5 stars out of 5 from Epinions.com buyers. A push-mower, it does not cause pollution, but is not suitable for tall grass. 5. Leaf Sweeper Agri-fab 26 Push Leaf Sweeper is for smaller lawns and is available with 200 litre collector. It also comes with an infinite height adjustment feature.

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3 Tips in Landscaping your Garden

Landscaping is usually a fairly big task, consuming much time and energy. But before you hire that professional, here are some tips that could save both time and money. 1. Spend some time thinking about exactly how you want the final design to be. You need to take account of the style and function of your landscape. Do you want to include an area for entertaining? A barbeque? Is there to be an area for children to play, a fishpond or a swimming pool? An idea of the plants you want to be there will also help. Focus on the area where you spend most of your time. That's a good place to start. 2. Think twice before hiring a pro. An independent designer might cost you hundreds of dollars when you may be able to access free plans on the internet or at a nursery. But if you have an awkward block such as very steep ground, a pro might give you the expertise to save costly mistakes. 3. The style of your home must be taken into account. If you have a rural cottage, formal gardens surrounding it will look out of place. Think also about your lifestyle. Do you want to spend hours caring for many beds of annuals or pruning beds of roses? If so, go ahead and plant them, but if you'd rather spend your free time at the beach, then go for an easy-care garden and landscape. Here are the various landscape styles you can choose for your own garden: a. Formal. This style uses lots of straight lines and perfect geometrical shapes. Orderly arrangement of plants instead of random positioning is employed. Close arrangement and pruning is seen on many landscaped gardens with this style. b. Informal. This kind of landscaping workds well with cosy cottages. Beds with curved edges instead of straight lines and random placement of plants suit this landscape style. c. English Garden. This style emphasizes the harmony between the houses architecture and the garden. d. Formal/Informal Garden. This style often comes with a brick walkway that exudes formality. This walkway leads to the rear with a circle of plants. The arrangement of plants resembles the English garden style but it has no formal borders. e. Oriental. It is often the kind of garden found in small backyards. It uses rocks, evergreens and water. A wide variety of plants create several interesting angles with this style. f. Woodland. This landscaping suits a house that has a wooded backyard and sloping ground.

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Healthy hands are the Gardener's Best Tools

Here are the major reasons why one should consider getting a pair of trusty gardening gloves: Gloves protect your hands from blisters, thorns and cuts while doing rough work like digging or pruning in the garden. Investing in one or more pairs of quality gloves is a good decision. Here are some tips on how to choose the pair that will suit you best: 1. Look for quality leather gloves with a cloth back; this will let the gloves breathe and keep your hands dry, cool and comfortable. 2. If mud bothers you, select rubber gloves with cotton lining. 3. When spraying pesticides or chemicals choose gloves that are made from neoprene. Gloves made from latex or any type of plastic may not offer the best protection. 4. When pruning roses, use gloves that reach up to the arms. 5. If you usually operate large garden machinery, buy gloves in brown instead of red as the latter may dye your hands. 6. Light cotton or even fingerless gloves may be useful for transplanting seedlings. They will allow more dexterity and so help to prevent the tiny roots from being crushed. 7. And of course, make sure that the gloves you buy actually fit your hands. If you have small hands, try the children's gardening section. there's nothing worse than trying to garden is gloves that are too big. Your gloves must be comfortable as well as give protection to best serve your gardening needs.

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Hydroponics Gardening

Hydroponics was derived from the Greek word hydro, which means "water" and ponos, which means "labor or water-working". Hydroponics gardening involves growing plants with their roots in other nutrient solutions and without soil. Hydroponics gardening is as simple as ordinary gardening. Both of them necessitate sufficient light, water, temperature, light, and humidity. But with hydroponics, no soil is used. Instead a soil substitute holds the roots while nutrients are carried by the water. Indoor hydroponic gardening is not that hard and plants respond well to this method of growing. This is one of the major considerations in hydroponics gardening since it sustains the plants. One has to make sure that this nutrient solution maintains a pH level of 5 to 6 after dilution. In hydroponics gardening, the plants should be watered more than three times a day. this is usually done using a pump and timer. If your hydroponics garden is located indoors, the most suitable temperature is between 71 to 76 degrees Fahrenheit. Of course, this temperature may change depending on the different types of plant you are working on, e.g. tropical plants. Place your plants somewhere they can receive ample amount of light. Otherwise artificial light must be used. High pressure Sodium lights or bulbs are a suitable substitute for natural light. Humidity is good. When the rooms temperature rises, the air will be able to hold the sufficient amount of moisture your plants will need. A hydroponics system can be fully automated. Since it is water-based, the gardener has no soil to dig or weeds to pull. Also, the water can be re-used to prevent wastage. With hydroponics, an excellent yield of quality plants can be easily achieved. Home hydroponics systems and DIY kits are are readily available in most hardware stores.

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Care of the Flower Garden

Knowing how to care for your flower garden can make a big difference in the look and over-all health of your plants. Here are some simple hints to make your garden bloom with health 1. The essentials must always be given major consideration. Your flower garden must have an adequate supply of water, sunlight, and fertile soil. Any lack of these basic necessities will greatly affect the health of plants. Water the flower garden more frequently during dry spells. When planting bulbs, make sure they go at the correct depth. When planting out shrubs and perennials, make sure that you don't heap soil or mulch up around the stem. If you do, water will drain off instead of sinking in, and the stem could develop rot through overheating. 2. Mix and match perennials with annuals. Perennial flower bulbs need not to be replanted since they grow and bloom for several years while annuals grow and bloom for only one season. Mixing a few perennials with annuals ensures that you will always have blooms coming on. 3. Deadhead to encourage more blossoms. Deadheading is simply snipping off the flower head after it wilts. This will make the plant produce more flowers. Just make sure that you don't discard the deadhead on the garden or mildew and other plant disease will attack your plants. 4. Know the good from the bad bugs. Most garden insects do more good than harm. Butterflies, beetles and bees are known pollinators. They fertilize plants through unintentional transfer of pollen from one plant to another. 80% of flowering plants rely on insects for survival. Sowbugs and dung beetles together with fungi, bacteria and other microorganisms are necessary to help in the decomposition of dead plant material, thus enriching the soil and making more nutrients available to growing plants. Other insects like lacewings and dragonflies are natural predators of those insects that do the real damage, like aphis. An occasional application of liquid fertilizer when plants are flowering will keep them blooming for longer. Always prune any dead or damaged branches. Fuchsias are particularly prone to snapping when you brush against them. The broken branch can be potted up to give you a new plant, so it won't be wasted.

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BENEFITS OF GARDENING FOR KIDS

Apparently, we can see how nature is treated these days. It is a sad thing to know that people do not pay attention so much anymore to the environmental problems. What can we do about this? It's as simple as starting with the children. It is good to see the children's involvement with environment-friendly activities. One such nature-loving activity that children could easily get their hands on is gardening. Why should you consider gardening for your children? Here are the benefits that gardening could easily provide the children with: 1. Science In planting, children are indirectly taught the wonders of science like the plant's life cycle and how human's intervention can break or make the environment. They can have a first hand experience on the miracle of life through a seed. This would definitely be a new and enjoyable experience for the kids. 2. Life Watching a seed grow into a tree is just as wondrous as the conception to birth and growth of a child. In time, kids will learn to love their plants and appreciate the life in them. Gardening could actually help simulate how life should be treated -- it should be with care. The necessities to live will be emphasized to kids with the help of gardening - water, sunlight, air, soil. Those necessities could easily be corresponded to human necessities, i.e., water, shelter, air, food. By simply weeding out, one could educate how bad influences should be avoided to be able to live life smoothly. 3. Relaxation Studies show that gardening can reduce stress because of its calming effect. This is applicable to any age group. More so, it stimulates all the five senses. Believe it or not, gardening may be used as therapy to children who have been abused or those who are members of broken homes. It helps build one's self-esteem. 4. Quality Time with the Family You can forget about your stressful work life for a while be soothed by the lovely ambience in the garden. You can play and spend quality time with your children. You can talk while watering the plants or you can work quietly beside each other. The bottom line is, always do what you have to do, together with your kids. You might discover a lot of new things about your child while mingling with them in your garden. Let kids become aware of their environment's needs. And one way to jumpstart that environmental education may be through gardening. It's hitting two birds with one stone -- teach them to respect life while you bond with them.

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Butterfly Gardening

Butterfly Gardening What is butterfly gardening? Simply put butterfly gardening is the art of growing flowers and plants that will attract these colorful and dainty creatures to your garden. Delight your family and visitors with beautiful butterflies, but be sure to create a safe habitat for them. If you own cats rethink your plans, because it would be a shame to attract these lovely insects to their death. The design your butterfly garden is a matter of personal preference. Typical points to consider are the size of your garden and the types of flowers and plants you want to grow. Pick a style of garden that appeals to you, but ensure it also contains the plants and flowers that appeal to the butterflies you wish to attract. It is important to find out which plants and flowers will attract the species of butterflies. that live in your area. This information can be found at the local library To create the kind of environment that they find attractive, you will also need water of some kind. A birdbath will look attractive and keep the butterflies up off the ground, away from stray cats or mischievous puppies. A shallow dish on a post or hung in a tree will do just as well. When planting your butterfly garden be careful how you coordinate the colors you choose for your flowerbeds. Although butterflies do not care about your choice of color, you don't want your garden to be a hodgepodge of unrelated colors and textures. Butterflies are attracted to those flowers that have nectar rather than pollen, like honeysuckle, milkweed, summer lilac, Valerian, daisies, Purple Coneflower, Yellow Sage, day lilies and lavender. Some people find it helpful to draw and color a layout of their butterfly gardening plan to see what the finished product would look like. Keep in mind that warm colors like red and orange are flashy and showy. These colors have a greater impact against a strong green background. Cool colors such as blue and purple are soothing and toned down and would work better with a white contrast to create the look of freshness and brightness.

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In Search of the Best Gardening Tools

Different kinds of gardens require different kinds of garden tools. Hardware stores mostly cater for a wide range of tools, but there are shops that specialize in the more expensive kind of garden tool that shouts quality. Wherever you decide to shop, here are a few pointers to advise you. Do you have small garden or a large one? A small garden will not require the same large equipment that would be of use in an extensive one. A ride-on mower is unnecessary if you only have a small strip of lawn. Another point to consider is who does most of the gardening? Some tools are too heavy for use by women. When you buy secateurs make sure the blade always stays sharp to avoid damaging the plant. Look for models that have blades that can be sharpened or replaced, models with tension control and with sizes that best fit your hands. Secateurs usually cost around $50 - $130. Hedge trimmers or shears are handy - but only if you have a hedge, or plan on growing one. Some hedge trimmers have curved blades to stop branches from sliding out when cut. Forks are used for turning and aerating compost and breaking up lumps of soil. The cheaper ones are often not strong enough for heavy soil, so go for sturdiness instead of price. Forks usually cost around $30 - $100. A shovel has a scoop blade and is best used to move around dirt and garden soil. A spade has a flat blade great for cutting edges, digging and dividing plants. The edge of a spade should be kept sharpened for clean and efficient cutting will cause the least amount of damage to plants. These are a basic garden necessity and usually cost from $30 - $50. A pruning saw is used for pruning trees and larger shrubs, while secateurs are for plants like roses. Pruning saws have a narrow curved blade that fits between stems or branches and easily and cuts them as you pull the saw backwards. They are approximately $27- $55. A chipping hoe is a handy tool for getting rid of small weeds. The Dutch or push-hoe is slightly more user-friendly as the action required to use it does not jar the neck and shoulder quite so much. A rake is also a basic requirement for the garden. The strong rake with the flat head and sharp metal prongs is used for smoothing a garden bed and getting out the last of the bumps and weeds. The plastic rake is used to gather leaves and grass clippings only. Gardening tools don't have to be expensive. Flea markets and garage sales can be excellent places to pick up great tool bargain.

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Choosing the Best Plants for your Garden

Many times we buy plants on impulse then find there is nowhere in the garden that really suits them. Before buying plants carefully examine your garden to see how much sun and shade it gets, whether the soil is well drained or waterlogged and whether your aspect is sheltered or windswept. You'll then be equipped to go and buy the best plants for your situation; shade-loving plants for the sheltered areas, sun-lovers for the warm spots, drought-resistant plants for the parched areas which may be either sunny or shaded, and swamp plants for the poorly-drained parts. But wait! Test your soil first, to determine the pH level of your soil and what kind of nutrients you need to add, if any. Is the soil acid or alkaline? Most plants prefer soil that is slightly acidic, but there are some that must have alkaline soil to grow. You can alter the soil's pH level, but it's much easier to simply plant for the soil you have. Now you are ready to plant. Well - almost. Will you plant in groups or singly? If you buy 'one of everything' your garden may seem rather spotty. Group plantings are organised, harmonious and you can vary the color for interest. Before planting out, place your chosen plants around the garden bed in their pots to see how they will look. Re-arrange them until you are satisfied. Grouping plants in sets of threes or fives usually looks better than planting in groups of even numbers. Be sure that you have an interesting combination of colors and textures of plants. Tall plants should go to the back, or the centre if your garden will be viewed equally from all sides. Try to keep your plants away from trees. The roots of trees are fiercely competitive and will steal all the nutrients and moisture meant for your flowers. The right color scheme is one way to maintain the harmony in your garden. Imagine the color of the flowers when they are in bloom. Some colors may clash with others, but can still be planted side-by-side if they have a different blooming season. Foliage color is also important. Many flower plants have silver, grey or purplish foliage that is just as attractive as the flower. This means that they are still attractive well past the blooming season and so have added value.

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What does the brand have against the generic?

Drugs are made in such a way that the patient feels they are useful, profitable and safe. When it comes to creation of a drug, we must say the process is very difficult. It takes years to produce a drug that would actually help and be effective. Most manufacturers want their medicine to cover all the investments therefore they need to be given a patent protection. This is what FDA usually requires. The patent protection grants you the promise of no other similar drug or the copy of this medication for several years as indicated in the agreement. This is a good possibility for the trademark to become famous and a nice chance of making the drug you created a one of a kind piece.

Most patent protected companies gains lots of money on their drugs being the monopolists. They stock the medicine they manufacture to the market and make a good advertising for it. Their drugs become famous but this happens due to the fact that they are the only providers there are. Having no competition makes manufacturers lots of money on their inventions. This way they recover the production payments fast enough to start something new that would be both unique and good. When the patent protection timing is up, anybody can use the original drug for the copy. And if they do it legally, they have to be the healthy competitors on the market mentioning the elements of the original drug. In order for the brand drug to be identical to the generic it has to consists of the same chemical elements and produce the same effect on the patient that the generic would do.

What make the generic medicine hard to compete with are the cheap prices they put on their products. It only happens because the generic drug manufacturers do not need to gain the money back from competing with anybody else. They are the only ones that stock the drug to the market so they make 100% profit from it. It is also great for the buyer as he is interested in two things most of the time - the effectiveness of the drug and its price. So before you take a pretty box in your hands and wonder about the difference in the price of the generic drug and the branded drug, think it all over one more time and realize the reason why the prices actually differ. We would advise you to go for a generic drug because it is the original medication that comes with a good price and we hope you will do so.

To choose or not to choose the local online pharmacy?

Despite the fact that the original (generic) drug such as Viagra has the same chemical structure with the branded drug, there are slight deviations when it comes to spending your cash on them. And the prices of generic and branded drugs aren't the only ones that vary. Sometimes different drugstores surprise their clients with the price differences. This fact has a clear explanation. Some companies that manufacture the drugs are rather small therefore they do not produce a big amount of drugs. And we all know that this means the payment per unit has to be bigger in order for it to work out on their company's benefit. Some of the companies do understand what is at stake so they don't risk to raise prices too much as they know that the customer is the most important piece of the chain. But the smartest have to be those manufacturers that have a possibility to make both types of drugs- generic drugs and branded drugs. They give their costumer a possibility to choose from two and pick up what they want accrediting to their financial status and buy Viagra or ant other drug at the price that suits their wallet.

The other important thing is the actual pricing for the pharmacy and the costs of land and staffing. There are drugstores that do not locate close by, they choose different countries and territories so they aren't interested in a cheap sale. Some online pharmacies will recommend you to use their services as they are "better" in quality but it is not the matter. Quality won't suffer. Who is going to suffer from afar away location is the client as he will pay for a delivery depending on the charges of country that he is ordering from.

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Age is no barrier to sex

An increasing percentage of the older population are boomers. When they started off their lives back in the period just after the war, the average life expectancy was depressingly low. As they grew up, they watched their ageing relatives dropping around them. Never a year went by without a grandparent, great uncle or more recent family disappearing from view. Walking around the neighborhood and talking at school also produced a familiar story. Older men retired, seemed to shrivel up and were dead a few months later.

Men just died young. The last sixty years has seen a quiet revolution. It's partly improved nutrition, better health care and a better, cleaner and safer environment. But it's also a change in attitude. Back in the 1940's and 50's, men were the breadwinners. When they stopped earning the bread, they had done their job and could go with a clear conscience. Now the attitude is to enjoy life to the full for as long as there are days to live. People have been planning for their retirements. They have their 401(k) plans. Sure, these plans have taken a beating during this latest recession. But older men still want their sex.

The reality that men would die young has been displaced. US men can now expect to live to an average age of 76. But most of the scientific evidence suggests that erectile dysfunction grows more common with age. Obviously men of three score and ten years and more will experience the most difficulty - assuming they can find willing partners, of course. All of which brings us to Richard Roden who, at the ripe old age of 71, has just become the oldest man in the UK to father twins. Obviously we should offer congratulations.

This gives him a total of twelve children with different mothers. His current wife is only 25 and the happy couple are confidently talking about adding to the family. Ignoring the questions of finance - it's expensive to bring up children - and the morality of bringing children into the world when you know you have only a few years to live as their parent, let's all adjust to the new reality. Terry Jones, one of the Monty Python crew, leads an ever increasing pack of men in their late sixties and seventies who are repeating the fatherhood experience.

The men who talk openly about their sex lives usually deny the help of viagra. They put down their continued potency to their healthy lifestyles. They eat modestly, never drink to excess, do not smoke, exercise regularly, and so on. It does not matter whether this is true. They have become the new poster boys for the boomers. They are the living proof there is life after retirement. They are the hope for the future. And if it does turn out that the lifestyle is not as healthy and there are problems, there's always viagra to make sure the news story comes out right in the end. If this is you, buy viagra and keep your sex life going. More importantly, stop thinking about age. Just be yourself and have fun.

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WHAT MAKES AN IDEAL KITCHEN.

It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'. Every kitchen should have windows on two sides of the room, and the sun should have free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house. There should be ample space for tables, chairs, range, sink, and cupboards, yet the room should not be so large as to necessitate too many steps. Undoubtedly much of the distaste for, and neglect of, "housework," so often deplored, arises from unpleasant surroundings. If the kitchen be light, airy, and tidy, and the utensils bright and clean, the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task. It is desirable, from a sanitary standpoint, that the kitchen floor be made impervious to moisture; hence, concrete or tile floors are better than wooden floors. Cleanliness is the great desideratum, and this can be best attained by having all woodwork in and about the kitchen coated with polish; substances which cause stain and grease spots, do not penetrate the wood when polished, and can be easily removed with a damp cloth. The elements of beauty should not be lacking in the kitchen. Pictures and fancy articles are inappropriate; but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter, and a window box arranged as a jardiniere, with vines and blooming plants in summer, will greatly brighten the room, and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen. The kitchen furniture. ---------------------- The furniture for a kitchen should not be cumbersome, and should be so made and dressed as to be easily cleaned. There should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. Cupboards with sliding doors are much superior to closets. They should be placed upon casters so as to be easily moved, as they, are thus not only more convenient, but admit of more thorough cleanliness. Cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. Movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust. For ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. It is quite as well that they be made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. If desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. It may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes. One of the most indispensable articles of furnishing for a well-appointed kitchen, is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household. The sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness. The pipes and fixtures should be selected and placed by a competent plumber. Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. Drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. A grease-lined pipe is a hotbed for disease germs.

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THE PRINCIPLES OF SCIENTIFIC COOKERY.

It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation. It is rare to find a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment, or by the addition of some deleterious substance. This is doubtless due to the fact that the preparation of food being such a commonplace matter, its important relations to health, mind, and body have been overlooked, and it has been regarded as a menial service which might be undertaken with little or no preparation, and without attention to matters other than those which relate to the pleasure of the eye and the palate. With taste only as a criterion, it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments, as well as to palm off upon the digestive organs all sorts of inferior material, that poor cookery has come to be the rule rather than the exception. Methods of cooking. ------------------- Cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner. A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying. Roasting is cooking food in its own juices before an open fire. Broiling, or grilling, is cooking by radiant heat. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices. Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable. Boiling is the cooking of food in a boiling liquid. Water is the usual medium employed for this purpose. When water is heated, as its temperature is increased, minute bubbles of air which have been dissolved by it are given off. As the temperature rises, bubbles of steam will begin to form at the bottom of the vessel. At first these will be condensed as they rise into the cooler water above, causing a simmering sound; but as the heat increases, the bubbles will rise higher and higher before collapsing, and in a short time will pass entirely through the water, escaping from its surface, causing more or less agitation, according to the rapidity with which they are formed. Water boils when the bubbles thus rise to the surface, and steam is thrown off. The mechanical action of the water is increased by rapid bubbling, but not the heat; and to boil anything violently does not expedite the cooking process, save that by the mechanical action of the water the food is broken into smaller pieces, which are for this reason more readily softened. But violent boiling occasions an enormous waste of fuel, and by driving away in the steam the volatile and savory elements of the food, renders it much less palatable, if not altogether tasteless. The solvent properties of water are so increased by heat that it permeates the food, rendering its hard and tough constituents soft and easy of digestion. The liquids mostly employed in the cooking of foods are water and milk. Water is best suited for the cooking of most foods, but for such farinaceous foods as rice, macaroni, and farina, milk, or at least part milk, is preferable, as it adds to their nutritive value. In using milk for cooking purposes, it should be remembered that being more dense than water, when heated, less steam escapes, and consequently it boils sooner than does water. Then, too, milk being more dense, when it is used alone for cooking, a little larger quantity of fluid will be required than when water is used. Steaming, as its name implies, is the cooking of food by the use of steam. There are several ways of steaming, the most common of which is by placing the food in a perforated dish over a vessel of boiling water. For foods not needing the solvent powers of water, or which already contain a large amount of moisture, this method is preferable to boiling. Another form of cooking, which is usually termed steaming, is that of placing the food, with or without water, as needed, in a closed vessel which is placed inside another vessel containing boiling water. Such an apparatus is termed a double boiler. Food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being steamed or smothered. Stewing is the prolonged cooking of food in a small quantity of liquid, the temperature of which is just below the boiling point. Stewing should not be confounded with simmering, which is slow, steady boiling. The proper temperature for stewing is most easily secured by the use of the double boiler. The water in the outer vessel boils, while that in the inner vessel does not, being kept a little below the temperature of the water from which its heat is obtained, by the constant evaporation at a temperature a little below the boiling point. Frying, which is the cooking of food in hot fat, is a method not to be recommended Unlike all the other food elements, fat is rendered less digestible by cooking. Doubtless it is for this reason that nature has provided those foods which require the most prolonged cooking to fit them for use with only a small proportion of fat, and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats.

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THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.

Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted. As all meat is principally composed of fibres, fat, gelatine, osmazome, and albumen, it is requisite to know that the fibres are inseparable, constituting almost all that remains of the meat after it has undergone a long boiling. Fat is dissolved by boiling; but as it is contained in cells covered by a very fine membrane, which never dissolves, a portion of it always adheres to the fibres. The other portion rises to the surface of the stock, and is that which has escaped from the cells which were not whole, or which have burst by boiling. Gelatine is soluble: it is the basis and the nutritious portion of the stock. When there is an abundance of it, it causes the stock, when cold, to become a jelly. Osmazome is soluble even when cold, and is that part of the meat which gives flavour and perfume to the stock. The flesh of old animals contains more osmazome than that of young ones. Brown meats contain more than white, and the former make the stock more fragrant. By roasting meat, the osmazome appears to acquire higher properties; so, by putting the remains of roast meats into your stock-pot, you obtain a better flavour. Albumen is of the nature of the white of eggs; it can be dissolved in cold or tepid water, but coagulates when it is put into water not quite at the boiling-point. From this property in albumen, it is evident that if the meat is put into the stock-pot when the water boils, or after this is made to boil up quickly, the albumen, in both cases, hardens. In the first it rises to the surface, in the second it remains in the meat, but in both it prevents the gelatine and osmazome from dissolving; and hence a thin and tasteless stock will be obtained. It ought to be known, too, that the coagulation of the albumen in the meat, always takes place, more or less, according to the size of the piece, as the parts farthest from the surface always acquire that degree of heat which congeals it before entirely dissolving it. Bones ought always to form a component part of the stock-pot. They are composed of an earthy substance, to which they owe their solidity, of gelatine, and a fatty fluid, something like marrow. Two ounces of them contain as much gelatine as one pound of meat; but in them, this is so incased in the earthy substance, that boiling water can dissolve only the surface of whole bones. By breaking them, however, you can dissolve more, because you multiply their surfaces; and by reducing them to powder or paste, you can dissolve them entirely; but you must not grind them dry. Gelatine forms the basis of stock; but this, though very nourishing, is entirely without taste; and to make the stock savoury, it must contain osmazome. Of this, bones do not contain a particle; and that is the reason why stock made entirely of them, is not liked; but when you add meat to the broken or pulverized bones, the osmazome contained in it makes the stock sufficiently savoury. In concluding this part of our subject, the following condensed hints and directions should be attended to in the economy of soup-making: Beef makes the best stock. Veal stock has less colour and taste; whilst mutton sometimes gives it a tallowy smell, far from agreeable, unless the meat has been previously roasted or broiled. Fowls add very little to the flavour of stock, unless they be old and fat. Pigeons, when they are old, add the most flavour to it; and a rabbit or partridge is also a great improvement. From the freshest meat the best stock is obtained. If the meat be boiled solely to make stock, it must be cut up into the smallest possible pieces; but, generally speaking, if it is desired to have good stock and a piece of savoury meat as well, it is necessary to put a rather large piece into the stock-pot, say sufficient for two or three days, during which time the stock will keep well in all weathers. Choose the freshest meat, and have it cut as thick as possible; for if it is a thin, flat piece, it will not look well, and will be very soon spoiled by the boiling. Never wash meat, as it deprives its surface of all its juices; separate it from the bones, and tie it round with tape, so that its shape may be preserved, then put it into the stock-pot, and for each pound of meat, let there be one pint of water; press it down with the hand, to allow the air, which it contains, to escape, and which often raises it to the top of the water. Put the stock-pot on a gentle fire, so that it may heat gradually. The albumen will first dissolve, afterwards coagulate; and as it is in this state lighter than the liquid, it will rise to the surface; bringing with it all its impurities. It is this which makes the scum. The rising of the hardened albumen has the same effect in clarifying stock as the white of eggs; and, as a rule, it may be said that the more scum there is, the clearer will be the stock. Always take care that the fire is very regular. Remove the scum when it rises thickly, and do not let the stock boil, because then one portion of the scum will be dissolved, and the other go to the bottom of the pot; thus rendering it very difficult to obtain a clear broth. If the fire is regular, it will not be necessary to add cold water in order to make the scum rise; but if the fire is too large at first, it will then be necessary to do so. When the stock is well skimmed, and begins to boil, put in salt and vegetables, which may be two or three carrots, two turnips, one parsnip, a bunch of leeks and celery tied together. You can add, according to taste, a piece of cabbage, two or three cloves stuck in an onion, and a tomato. The latter gives a very agreeable flavour to the stock. If fried onion be added, it ought, according to the advice of a famous French chef, to be tied in a little bag: without this precaution, the colour of the stock is liable to be clouded. By this time we will now suppose that you have chopped the bones which were separated from the meat, and those which were left from the roast meat of the day before. Remember, as was before pointed out, that the more these are broken, the more gelatine you will have. The best way to break them up is to pound them roughly in an iron mortar, adding, from time to time, a little water, to prevent them getting heated. In their broken state tie them up in a bag, and put them in the stock-pot; adding the gristly parts of cold meat, and trimmings, which can be used for no other purpose. If, to make up the weight, you have purchased a piece of mutton or veal, broil it slightly over a clear fire before putting it in the stock-pot, and be very careful that it does not contract the least taste of being smoked or burnt. Add now the vegetables, which, to a certain extent, will stop the boiling of the stock. Wait, therefore, till it simmers well up again, then draw it to the side of the fire, and keep it gently simmering till it is served, preserving, as before said, your fire always the same. Cover the stock-pot well, to prevent evaporation; do not fill it up, even if you take out a little stock, unless the meat is exposed; in which case a little boiling water may be added, but only enough to cover it. After six hours' slow and gentle simmering, the stock is done; and it should not be continued on the fire, longer than is necessary, or it will tend to insipidity. Note. It is on a good stock, or first good broth and sauce, that excellence in cookery depends. If the preparation of this basis of the culinary art is intrusted to negligent or ignorant persons, and the stock is not well skimmed, but indifferent results will be obtained. The stock will never be clear; and when it is obliged to be clarified, it is deteriorated both in quality and flavour. In the proper management of the stock-pot an immense deal of trouble is saved, inasmuch as one stock, in a small dinner, serves for all purposes. Above all things, the greatest economy, consistent with excellence, should be practised, and the price of everything which enters the kitchen correctly ascertained. The theory of this part of Household Management may appear trifling; but its practice is extensive, and therefore it requires the best attention.

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PREPARE AND COOK MACARONI.

Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d'Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States. Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten. Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid. Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.

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NINE SALMON RECIPES.

Boiled salmon. -------------- Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish. Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish. Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon. Salmon and caper sauce. ----------------------- Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste. Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. Time. About 3/4 hour. Collared salmon. ---------------- Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves. Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold. Time. 3/4 hour, or rather more. Curried salmon. --------------- Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste. Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long. Time. 3/4 hour. Salmon cutlets. --------------- Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. Time. 5 to 10 minutes. Salmon a la genevese. -------------------- Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste. Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. Time. 1-1/4 hour.

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MOUTH-WATERING LOBSTER RECIPES.

To boil lobsters. ----------------- Ingredients:- 1/4 lb. of salt to each gallon of water. Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again. Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour. Hot lobster. ------------ Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs. Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster. Time. 1/4 hour. Lobster salad. -------------- Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce. Mode:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely. Note. A few crayfish make a pretty garnishing to lobster salad. Lobster (a la mode francaise). ----------------------------- Ingredients:- 1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs. Mode:- Pick the meat from the shell, and cut it up into small square pieces; put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander. Time. 1/4 hour. Lobster curry (an Entree). -------------------------- Ingredients:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, the juice of 1/2 lemon. Mode:- Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries. Time. Altogether, 3/4 hour. Lobster cutlets (an Entree). ---------------------------- Ingredients:- 1 large hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs. Mode:- Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a little of the spawn; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the top of each; fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed; arrange them nicely on a dish, and pour bechamel in the middle, but not over the cutlets. Time. About 8 minutes after the cutlets are made. Lobster patties (an Entree). ---------------------------- Ingredients:- Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste. Mode:- Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 6 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers. Potted lobster. --------------- Ingredients:- 2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves. Mode:- Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time. Time. 3/4 hour.

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MACARONI RECIPES.

Home-made macaroni. ------------------ To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying. Boiled macaroni. --------------- Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot. Macaroni with cream sauce. ------------------------- Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork. Macaroni with tomato sauce. -------------------------- Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish. Macaroni baked with granola. --------------------------- Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve. Eggs and macaroni. ----------------- Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.

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IMPORTANCE OF FOOD ELEMENTS

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished. The food elements. ------------------- The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances. The digestible food elements are often grouped, according to their chemical composition, into three classes; vis., carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements. Starch is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. Several kinds of sugar are made in nature's laboratory; cane, grape, fruit, and milk sugar. The first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen. It exists, combined with other food elements, in many other foods, both animal and vegetable. It is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of "albumen." The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of flesh, are elements of this class. Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. As most commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it. It was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food. With the exception of gluten, none of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of each varying in different foods. Uses of the food elements. -------------------------- Concerning the purpose which these different elements serve, it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body; 1. They furnish material for the production of heat; 2. They are a source of force when taken in connection with other food elements; 3. They replenish the fatty tissues of the body. Of the carbonaceous elements, starch, sugar, and fats, fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs. The fact that nature has made a much more ample provision of starch and sugars than of fats in man's natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements. The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food. The inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves. Proper combinations of foods. ----------------------------- While it is important that our food should contain some of all the various food elements, experiments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to appropriate a certain amount of each; and all excess, especially of nitrogenous elements, is not only useless, but even injurious, since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs. The relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system, is six of carbonaceous to one of nitrogenous. Scientists have devoted much careful study and experimentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life, and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken, about three ounces is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate amount of work. Many articles of food are, however, deficient in one or the other of these elements, and need to be supplemented by other articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results. It is thus apparent that much care should be exercised in the selection and combination of food materials. Such knowledge is of first importance in the education of cooks and housekeepers, since to them falls the selection of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws.

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HYGIENE OF DIGESTION.

With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating. On the subject of Hygiene of Digestion, we quote a few paragraphs from Dr. Kellogg's work on Physiology, in which is given a concise summary of the more important points relating to this: "The hygiene of digestion has to do with the quality and quantity of food eaten, in the manner of eating it. If the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. On account of the insufficient mastication, the saliva will be deficient in quantity, and, as a consequence, the starch will not be well digested, and the stomach will not secrete a sufficient amount of gastric juice. It is not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. A considerable proportion of hard food, which requires thorough mastication, should be eaten at every meal. Drinking Freely at Meals is harmful, as it not only encourages hasty eating, but dilutes the gastric juice, and thus lessens its activity. The food should be chewed until sufficiently moistened by saliva to allow it to be swallowed. When large quantities of fluid are taken into the stomach, digestion does not begin until a considerable portion of the fluid has been absorbed. If cold foods or drinks are taken with the meal, such as ice-cream, ice-water, iced milk or tea, the stomach is chilled, and a long delay in the digestive process is occasioned. The Indians of Brazil carefully abstain from drinking when eating, and the same custom prevails among many other savage tribes. Eating between Meals. --------------------- The habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and certain to produce loss of appetite and indigestion. The stomach as well as the muscles and other organs of the body requires rest. The frequency with which meals should be taken depends somewhat upon the age and occupation of an individual. Infants take their food at short intervals, and owing to its simple character, are able to digest it very quickly. Adults should not take food oftener than three times a day; and persons whose employment is sedentary say, in many cases at least, adopt with advantage the plan of the ancient Greeks, who ate but twice a day. Simplicity in Diet. ------------------- Taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs. Those nations are the most hardy and enduring whose dietary is most simple. The Scotch peasantry live chiefly upon oatmeal, the Irish upon potatoes, milk, and oatmeal, the Italian upon peas, beans, macaroni, and chestnuts; yet all these are noted for remarkable health and endurance. The natives of the Canary Islands, an exceedingly well-developed and vigorous race, subsist almost chiefly upon a food which they call gofio, consisting of parched grain, coarsely ground in a mortar and mixed with water. Eating when Tired. ----------------- It is not well to eat when exhausted by violent exercise, as the system is not prepared to do the work of digestion well. Sleeping immediately after eating is also a harmful practice. The process of digestion cannot well be performed during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. Hence the well-known evil effects of late suppers. Eating too Much. --------------- Hasty eating is the greatest cause of over-eating. When one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, 'Enough,' by taking away the appetite before too much has been eaten. When an excess of food is taken, it is likely to ferment or sour before it can be digested. One who eats too much usually feels dull after eating."

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FRUIT COCKTAILS.

Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. The fruits used for this purpose should be the more acid ones, for the acids and flavors are intended to serve as an appetizer, or the same purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold. Grapefruit cocktail. -------------------- The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail. 2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are to be used for serving the cocktail, the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife. With the sections of pulp removed, cut each one into several pieces. Add the diced pineapple to the other fruits, mix together well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar, garnish with a cherry, and serve ice cold. Summer cocktail. --------------- As strawberries and pineapples can be obtained fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sugar and allowed to become ice cold, these fruits make a delicious combination. 2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar Prepare a fresh pineapple, and cut each slice into small pieces or dice. Wash and hull the strawberries and slice them into small slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving. Fruit cocktail. --------------- A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits. 2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.

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FIVE FISH SOUPS.

Fish stock. ----------- Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water. Time. 2 hours. Note. Do not make fish stock long before it is wanted, as it soon turns sour. Crayfish soup. -------------- Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock. Mode:- Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning. Time. 1-1/2 hour. Eel soup. --------- Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water. Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve. Time. 1 hour, or rather more. Note. This soup may be flavoured differently by omitting the cream, and adding a little ketchup. Lobster soup. ------------- Ingredients. 3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water. Mode:- Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve. Time. 2 hours, or rather more. Oyster soup -1. ------------- Ingredients:- 6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste. Mode:- Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve. Time. 1 hour. Note. This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour. Oyster soup -2 -------------- Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour. Mode:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot. Time. 3/4 hour. Prawn soup. ----------- Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon-juice. Mode:- Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour. Time. 1 hour.

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