Chironia Peduncularis

Described originally by Dr. Lindley in 1835, this plant appears to have been but little cultivated ever since. It was re-introduced to Kew by seed recently brought from the Cape, and several plants are now flowering very prettily. The easy cultivation of this plant, together with the fact of its flowering for three months in the year, ought to secure it general favor. It is from one to two feet high, with slender, herbaceous branches and light green, sessile leaves. The flowers are very freely produced near the ends of the shoots and measure two inches across ; in color they are of a soft rosy lilac. C. pal-ustris is a worthy companion of the preceding. It is equally pretty, profuse in flowering and easy to grow, but smaller. It is of compact habit, about a foot high, with rosy purple flowers an inch across. Both species require simple greenhouse treatment.

Chow-Chow

Take green tomatoes, cauliflowers, beans, small cucumbers, and small onions. Put them in a jar in layers of vegetables and salt. Let stand over night, then cover with vinegar and parboil. When sufficiently soft pour in mustard, allowing one-half pound of mustard to one quart of vinegar. Let boil up once more. A few cloves, red pepper and a little turmeric may be added.

Chrysanthemums. C. M. B

You can grow hardy chrysanthemums with a good amount of satisfaction, and the Japanese or Chinese varieties as well; but you must do your part well. The soil for the plants must be kept stirred and be well fed. Cut them back the first week in July, so that they will branch out, which will cause them to flower more freely. Always commence in spring with a single shoot; separate the old stools to single eyes. Upon the approach of frost, have some frames covered with oiled paper, to be put over and around the plants for protection. These can be removed during the day, or a hot-bed sash can be put over-head, to remain until the flowers are done, and then the paper-covered frames put round the sides will give you flowers in abundance. By means of these appliances the chrysanthemums were grown that took the first premiums for a number of years at the New York Horticultural Society's exhibitions.

Citron Preserves

Peel the citron and slice about half an inch thick. Cover the slices with cold water, adding a handful of salt to each large pailful. The next day drain off this water, weigh the citron, and put it to cook in clear water. Boil until a broom splint will easily pass through it; drain well; and to each pound of the citron as before weighed, put half a pound of white sugar. Boil slowly until the citron is perfectly transparent, and the juice forms a thick syrup. When cold, flavor with extract of lemon and cover closely.

Citrus Trifoliate

The illustration on page 271 of the May American Garden represents Citrus trifoliata, rather than the Satsuma, as printed.

The Lombard Plum is in disfavor in interior places, because it does not " stand up " well in shipment.