CREATINC COSTUMES,
Tlie Vast Army In Prance Devoted to the
Cause of Fashion.
It Is a matter of great interest to the
visitor in Paris to observe the extent
to which the whole city is given over
to the service of fashion. Costumers
and their assistants abound on every
[ band. It is estimated that somo fifty
thousand of these, including women
and young girls, are at work in the
city.
The name of the Rue de la Fnlx,
I where the most fashionable shops are
situated, has eomo to stand for tho en
tire dressmaking quarter, although
many equally attractive cstablish
tnents are to bo found on the Avenue
■de l'Opcra, tho Ruo Royale and Boule
vard Haussmann. A glance at the
books of some of these houses proves
that Paris is all that she claims to be
as capital of the world of dress. Tho
leading queens and princesses of
Europe order their choicest gowns
here. Even tho favorite® of the Sul
tan and the women of the Mikado's
Court ore said to wear on occasion
dresses created by the artists of the
great Paris houses, and belles of South
America are their most extravagant
clients. English and American women
are naturally among the most fre
quent shoppers seen in Paris from
abroad.
To adapt themselves to this foreign
patronage the mannequins or models,
who stand to try on and show off the
superb costumes, are chosen to repre
sent the average style and build of
women of different nationalities, Ger
man, Russian, American or Spanish.
These girls receive about $350 a year.
Sometimes the dress is created in a
modest atelier, or shop, or again In an
apartment which has not the least re
semblance to a business establishment.
Places like Paquln's are almost thea
trical with their spacious rooms and
well-dressed attendants. Thoso sales
women who achieve success In at
tracting and retaining customers often
receive, It is reported, from S3OOO to
S4OOO yearly. The proflts of a popular
establishment are large, but the per
sonnel of the assistants in such a place
Is of the utmost importance, tact, ex
perience and good taste being abso
lutely essential. The dressmakers of
Paris take the greatest pains to keep
themselves informed ns to the fluctua
tions in fortune of their clients, so
many of whom are persons well
known to tho public, and the credit
of aristocratic or theatrical patrons Is
always carefully noted. In fact, a lit
tle secret police force, It is rumored,
has these matters constantly In charge.
Many persons who cannot personally
visit Paris contrive to trade there by
means of samples sent through the
mails. It is to this custom, as tho
story goes, that the Introduction of
the well known mlrrolr velvet Is due.
A sample of ordinary velvet sent by
mail was crushed in the stamping in
such away as to assume an unusual
brilliancy. The dealer receiving it,
studied to gain tho same effect In a
new velvet, and produced the mlrrolr
variety, which proved an Immediate
■success.
If Paris Is the centre of fashion,
nearly all industrial France assists
In the production of nrtieles of dress.
Whole towns depend for their pros
perity on tho making of tho materials
used by Parisian costumers, such as
Lyons, Amiens, Roubaix and others.
Taking the country in all, probably no
less than 1,400,000 masters and work
people are employed in this manner,
and since caprice Is ever the chief
element of fashion, these Industries
are being subjected continually to
•change.—New York Tribune.
I.'Art II oilman.
Since the Exposition In Tarls there
have been many allusions in the dally
press to "L'Art Nouveau," or the new
art, and tho striking exhibit made by
Its expounders; but It Is doubtful If one
In ten of the roporters, who helped to
spread Its fame, understood In what
i. consisted or wherein It differed
from art. In studying an exhibit of
I'art nouveau, whether applied to
furniture, fabrics, or objects of house
hold decoration, two elements are at
once discerned—novelty and unrest;
if and two prominent faults are noted—
A lact of proportion or scale, and a cer
tain incongruity both In tho selection
of the various parts whose union pro
duces the total effect, and In a confu
sion of treatment, that which Is prop
er to ona material being applied to
another without proper alteration.
This new art declares itself based upon
principles of natural growth and col
oring, but these laws are continually
violated by the curves introduced into
nearly every design. Indeed, the
curves most commonly met do not at
all suggest a vigorous plant bursting
into life in the spring, but rather sap
less and withered forms of dead vege
tation.
L'art nouveau has not become a fad
in this country, even with the smart
set that is always seeking novelty. The
comparatively few examples of it that
appeared In the fashionable decora
tors' shops have had slow sales. Nor
have the hangings or ceilings and mu
ral decorations been received with any
.A greater favor. This seems rather
' strange when we remember the attrac
tion that the novel and the bizarre lias
for many persons.—The Modern Prls-
Cilia.
Restrictions of French Girl Lite,
"The programme of what a French
girl may or may not do Is drawn up
very precisely," declares Tli. Ilentzou
(Madame Blanc), in the Ladles' Homo
Journal. "Unless she is poor and has
to earn her own living she never gees
out alone. The company of a friend
of her own age would not he sufficient
to chaperon her. It is an established
rule that novel-reading is a rare ex
ception. She is entirely subject to her
parents' will in the matter of reading.
And If she asks to see anything at
the theatre except a classical master
piece, or an opera, they will tell her
that such a thing is not considered
proper, feeling sure of her silont sub
mission. After she is fifteen years old
she Is generally allowed to bo In the
drawing room on her mother's recep
tion days, but must keep to tho modest
and secondary place assigned to her:
pouring the tea and presenting It
courtesylng to her elders, answering
when spoken to—in short undergoing
her apprenticeship. She has but few
jewels, and under no pretext any dia
monds, Custom docs not permit her
to wear costly things; nor does it give
her the right in general, to have a
money allowance worth speaking of
for personal use. She receives a
trilling sura for charity, her books and
gloves. A young girl never takes the
lead in conversation, but always al
lows the married lady the precedence,
and sho finds it quite natural to occu
py tho background."
Women and Birds,
Mr. G. O. Shields, president of the
League of American Sportsmen, thinks
that women are endowed with lots of
good sense. In a lecture before a prom
inent woman's club in tho West, he
i said:
[ "There Is abundant reason to con
gratulate the women of this country
on their good sense. When their at
tention was called to the needless and
heartless destruction of bird life which
was being perpetrated in order to
gratify their lovo of beautiful raiment,
thousands of them stopped wearing
birds on their hats. It is safe to say
that five per cent, of the twenty
thousand women who belong to the
Audubon societies to-day were form
erly patrons of the bird millinery traf
fic. They had uot before stopped to
think of the wrong that was being
done as a result of their patronage, but
when their attention was called to it
they were as ready to discard the sin
ful ornaments as they always are to
join In any good movement."
The Daby Princess of Italy,
It Is said that the baby princess of
Italy, Lolanda Margherlta, is a re
markably healthy child, with dark
eyes, neither black nor blue, a good
appetite and a strong pair of lungs.
Sho Is the second princess born In the
llouso of Savoy since the birth of her
grandmother, yueen Margheritu, fifty
years ago, and no other bnby has ever
had the honor of coming into the
world in the old Quirlnal Palace, as
this was, until 1870, the home of the
Popes. Mrs. Dickens, the English
woman chosen as her attendant, lias
the direction of almost every detail In
the care of tho royal baby, except her
clothing. This consists of long linen
bands, in the traditional fashion of
Italy, which confine tho legs to a cer
tain extent, but leave the arms free.
NEWEST
Fancy Jewelry of fruits and flowers
is the fancy of the hour, the floral
brooches matching the gown In color.
Pale gray lace in an old fashioned
netted design is heing employed again
for trimming batistes, muslins and
vailes.
Some of the smartest women are
wearing princess gowns, though they
are not frequently seen. On tho light
woman, properly made, they are
charming.
Long, wrinkled gloves are good with
sleeves which reach a little below tho
elbow, and women who have been
wearing the long sleeves and under
sleeves are delighted at the change.
A pink albatross gown has incrusta
tion of cream all over lace set into it
In medallion form, several rows of
them around the skirt and more in tho
waist and in the top of each sleeve.
An effective white chiffon gown has
the skirt trimmed with hands of cream
guipure, with a bodice of the lace, tho
corselet belt of rose silk, and the
guipure collar edged with lines of the
same silk.
A little girl's frock of thin pink ma
terial which falls from a cream lace
yoke, edged with a frill of the lace, Is
accordion pleated and held in slightly
around the waist with a twisted black
velvet ribbon.
Golf or outing skirts come In pretty
reds and greens. Either a pattern In
white hairline squares of tho white
with white dots at the corners. Thoy
are made in the regulation fashion,
with placket-hole tabs at tbo sides.
There seems to bo no falling off In
the popularity of laee stitches which
are used in every possible manner
with dainty effects. One great tblug
in their favor Is thnt thoy furnish a
means of making pretty long Hues in
skirts and bodices.
Pearl pins are useful and economical
for the home milliner. A whole hat
can he trimmed with white mull, or
with any kind of light material, for
that matter, with a card of pins. They
can be put In in plain sight and form
part oi the trimming of tho hat.
ABOUT THE CUCUMBER
HARDEST WORKED OF VEGETABLES
AND SOMETIMES THE BEST.
No ro to Dyspeptics When nightly Used
anil Lots of TVayß Using It lt's An
cient and Aristocratic—Mnkes a Drink
r in Egypt—Odd Ways of Serving.
The cucumber is the hardest-worked
member of the vegetable kingdom.
At least It is if we may Judge by tlia
variety of its uses. From America to
Asia Minor-It appears as an article of
food on dinner tables and supper
tables, all over the civilized world.
But that does not exhaust its possibili
ties by any means. In Egypt it is
made to yield a pleasant cooling drink
by ingenious treatment A hole is cut
In the cucumber, the pulp is broken
nnd stirred with a stick, and the hole
closod with wax. The cucumber, still
fastened to its stem, is lowered into a
pit After a few days the juice fer
ments, nnd the Egyptian drawing it
off has a liquor exactly suited to his
taste.
When my lady wishes to allay sun
burn or to soften and whiten her skin,
on general principles she calls for cu
cumber soap or cucumber cream. The
very name makes her think that the
preparation must be harmless as well
as efflcaclous, and the Beau Brum
mels of to-day use cucumber pomade
with the same sense of security.
Then pickles—what Is more univer
sally popular than the pickle, and
what new-fangled Invention can bear
comparison with the old-fashioned
time-honored cucumber pickle! From
the days of kilts and pinafores when
boys and girls ate a huge penny pickle
with surreptitious bites, to the days
of formal dinners, when baby cucum
bers appear as gherkins, what relish
sharpens hunger like n pickle?
Yet the cucumber In its natural state
is at once the temptation and the
menace of the eating world. Plump,
green and inviting as it is, doctors
who have delicate digestions in charge
taboo it. The average man eats it
cheerfully, but with a sneaking fear
of consequences. Mental science
should turn its attention to cucumbers
for a while. If it should convince the
universal mind that cucumbers were
in reality digestible and could issue a
gunranteo with every cucumber sold,
the digestive woe of humanity would
be wonderfully lightened.
In the meantime household scien
tists have advanced to the rescue.
Nothing is beyond them. They have
deduced the most Illogical of foods to
their principles. They have discov
ered the innermost sources of the
squash and the potato and all their
kith and kin. With persistent dili
gence they have tabulated foods ac
cording to their nutritive value, and
by following these tables the poorest
woman in the slums can learn how to
keep homo happy, nud her husband
well fed on ten cents a day.
Now cucumbers do not stand high
In their list. They are among the or
naments. They represent the acces
sories, the poetry of diet as it were.
But, however, these modern scientists
have lessened the ancient prestige of
the cucumber they show how it can
be made digestible at least.
Buy a medium-sized cucumber to
serve raw Is the tlrst of tbo modern
rules for tbo hygienic housekeeper.
It should be a good green and firm to
the touch. Remove thinly skins from
both ends and cut otl a thick paring.
This is important because the cucum
ber contains a bitter principle, and
much of it lies near the skin and the
stem end. Not a trace of green should
be seen when the paring is finished.
The cucumber should then be cut into
slices, wafer thin, and put Into salt
and water. Let not the unwary cook
bo led to think that this will make
them brittle and crisp, however. They
will be as flabby as celery a week old
—but digestible.
Since most people prefer their cu
cumbers crisp or not at all, this method
finds little favor except among inva
lids and incurables. But cold water
without the salt answers almost the
same purpose, and tbo cucumbers
come out after their soaking as fresh
and tender as if they had just been
picked from the vines. Drained and
covered with crushed ice and served
they make a dish fit for a king. Kings,
Indeed, have appreciated the value of
the cucumber from time Immemorial.
For the cucumber, as far as lineage
goes, is an aristocrat among the vege
tables; not a mere interloper a few
paltry centuries old, like the potato.
Even In Bible times it was eaten and
enjoyed under the name of mandrake.
X'liny sets the seal of royal approval
on it by telling that the Emperor Ti
berius bad cucumbers served at bis
table every day. How many other
Emperors may have laid up for them
selves indigestion by Indulging in the
juicy cucumber, is an unrecorded list.
But in a digestive war of the vegeta
bles cucumbers could undoubtedly
carry off the honors for the most mis
chief done to mankind.
How Tiberius liked his cucumbers,
Pliny does not say. But for ordinary
every-day use modern taste prefers
them raw. For state occasions, or
when a few extra frills are desirable,
cucumbers may be served in more un
usual ways. Old ones, too large and
tough to be good raw, are delicious
boiled. For three or four persons two
large cucumbers are enough. Faro
them, cut into lengths of three or four
inches, half them and remove seeds.
Put Into boiling water, salted; leave
them until they are tender; serve in a
hot vegetable dish and if desired put
melted butter over them. After boil
ing tlicy may be mashed and seasoned
with butter, salt and pepper if desired.
Away of preparing boiled cucum
bers, which can be made to tempt the
appetite of the chronic dyspeptic with
Impunity, is to pare taem as before
a. J cut them into small regular pieces,
put them In 11 baking pan, cover wltS
boiling itatci- and cool: gently for
twenty minutes. Tliey can be taken
out with a strainer, arranged on slices
of toast and served with a cream
sauce.
Cucumber soup, with Its delicate
flavor, is an excellent introduction for
a hearty meal. Cucumbers stirred
with onions are a variation prized by
those who like ouions. A particularly
artistic way of preparing cucumbers
for a luncheon or for a cool supper on
a hot night is to pnre tliom as usual.
Then, instead of slicing them, pare
them round and round to the soft in
side, which must not be used. The
cucumber ribbons heaped into a dish
and served with French dressing are
as pretty to look at as they are good
to eat.
The recipes for encumbers in salad
are as numerous as blackberries in
August. There is cucumber salad
plain, cucumber salad with tiny young
onions sliced with it, cucumbers with
lettuce, cucumbers with lettuce and
tomatoes, cucumbers with just toma
toes and cucumbers in so many other
salad combinations that they are
harder to compute than an example
in permutations and combinations.
French dressing or mayonnaise dress
ing is equally good, according to the
taste of the Individual. Cucumbers
cut into cubes half an inch square,
with sliced tomatoes on lettuce leaves
covered Willi mayonnaise dressing are
extremely good to eat, and make a
color combination which any well
regulated painter could not help ad
miring.
Cucumbers, like apples, bananas
nnd egg plant, are sometimes fried;
for this they should be cut lengthwise
into slices, one-third of an inch thick,
dried between towels nnd sprinkled
with salt and pepper. Then tliey
should be dipped into crumbs, into
egg. Into crumbs again, fried in deep
fat and drained.
Stuffed cucumbers nro quite the
most elaborate dish that can lie made
of tills vegetable. The cucumbers nro
cut in half crosswise and the seeds re
moved. The halves are then soaked
in cold water for half an hour nnd
filled with forcemeat. Next .they nro
placed upright on a trivet In a sauce
pan. half surrounded with white stock
and cooked for forty minutes. Tliey
are served ou toast with Bechamel
sauce.
In the summer months the wise
housekeeper seeks for the things that
will please the eye as well as the pal
ate. In tills search the cucumber
meets a definite need. When the mer
cury is jumping tip toward ninety the
woman who knows what she is about
orders her table accordingly. She
takes off the thick pad and warm
tablecloth, and serves her luncheon on
the shining bare table, set witli littlo
doilies. She makes a Rembrandt com
bination Tilth her iced tea and slices
of lemon; her hot dishes are cro
quettes on a mat of tender green peas
and creamed potato done to a turn.
A side dish of Neufchntol cheese in a
little cake is acceptable on a hot dny,
nnd cucumbers in a green dish com
plete a most delicious bill of fare. A
titling dessert for this color luncheon
Is sliced oranges witli yellow spongo
cake.
The cucumber on occnsion can In
useful ns well as ornamental. The
farmer finds it profitable to raise. It
needs heat, light and rich soil, hut un :
dor those conditions responds prompt
ly with plenty of fruit. More than
seventy varieties of cucumber are
raised In the United States alone, and
England, India, Egypt nnd half a
dozen other countries beslues the com
mon variety have each their own spe
cial modification of the vegetable.
But it is the manufacturer of pickles
who really coins money out of the cu
cumber. Millions of cucumbers nro
bottled and sold every year, and while
the big pickles, the middling-sized
pickles and the little pickles slide
down the epicure's throat, the pennies
slip into the manufacturer's pocket,
and he is quite ready to adopt Izaak
Walton's estimate of tlio strawberry,
and say of the cucumber, "God might
have made n better vegetable, hut lie
didn't."—New York Sun.
It Wixh I'Jiißtcr.
"Sam" Elder told the doctors soma
pretty good stories the other afternoon
at the Massachusetts Medical Socioty
dinner, about their own profession.
From the way his hearers laughed
I should think the yarns were about
all new. One was about an old prac
titioner, who, because of advancing
years, had relinquished all of his out
of-town practice to his young nssist
unt. One night the older physician
was called on by two men in a buggy,
one of whom wanted the doctor to
come to his house, eight miles away,
aud attend his wife, who was very ill.
"She will have no one but you, doctor,"
said the man.
"Well, I'll go for $lO. and not a cent
less," said the doctor.
A whispered consultation went on in
the carriage, nnd finally the physician
heard a voice say: "Better pay the
ten. It's a good deal cheaper than
burying her."
And the doctor got his money.—-Bos
ton Journal.
Warning- to Swlmniois.
A correspondent writes to the New
York Sun; "Now that the swimming
season is here again, you ought to re
peat the warning which was published
several years ago that apoplexy, not
cramps, is what causes the death of
so many strong swimmers who sud
denly become helpless when bathing.
Wetting the head before the feet is
said to prevent the trouble."
Few ladles consider that they carry
some lorty or fifty miles of hair cn
their head; the fair haired may oven
have to dress seventy miles ol' threads
of gold every morning.
1 AGRICULTURAL j
ScourH in Young Pigs.
"When young pigs liave scours it Is
an indication that they are being al
lowed some kind of food that Is inju
rious. The remedy is to change the
food, allowing only warm milk thick
ened with equal parts of bran and
cornmeal.
Influencing the Color of llntter.
The color of butter Is largely influ
enced by the food. Cutter Is some
times white and at certain seasons it
may be a golden yellow. The coloring
of butter by artificial means, such as
the use of annatto, will never be neces
sary where carrots are grown and fed
regularly. Cows that receive a variety
of food at all seasons of the year will
usually produce yellow butter.
A Feeding Pen Gate.
When there are any great number of
pigs fed in the same pen it is invaria
bly the rule that the larger pigs get
the greater share of the feed, and in
- w \ g*/
■ferlr#
vm'lffl \ I |\m
A GATE FOB FEEDING PEN.
consequence they grow better and the
smaller, less active pigs get less feed
and are Jostled about and fall farther
and farther behind. By using a gate,
made as portrayed, in the feeding
pen, the largo, strong pigs will be hin
dered in no way from getting their
share, and the smaller ones will bo
given an equal chance, or better. The
gate (c) is fastened to the lifting lever
(b), which is held at the desired height,
admitting the desired sized pig by a
pin (a), through the posts and through
the lever. The lower hole admits the
smaller pigs, but the larger sized can
not squeeze under. When the little
pigs have satisfied themselves, lift the
gate another hole nnd admit the next
grade, and so on. In this way the
smaller pigs will not become stunted
by being crowded away from the feed
ing trough or floor.—J. L. Irwin, in
Farm and Ilome.
The Art of Plowing.
Owing to creeks and other causes
there are many irregular shaped
fields which are oftentimes plowed by
going around until finished in the
centre. This centre is often a triangle.
I never saw a plowman but what
went around this triangle until it was
at last plowed out. To finish this way
leaves a large, open furrow, nnd neces
sitates turning square around at the
point. Often the horses get their feet
out of the futTow and make trouble.
, mum
is
t=
i 1
la KIT
aoUTH
PLOWING TKIANGULAE FIELDS.
But the worst feature of it is the
tramping given the plowed ground, es
pecially if in the spring.
Few, unless they have tried it, real
ize the injury done by tramping
plowed ground that is a little wet,
which it often is in spring. The
sketch shows how to plow out the land
with hut little tramping, and by malt
ing half turns instead of whole ones
at what would be the point if plowed
out until done. By plowing as per
shape of diagram, five extra rounds
will bring sides to a point It is ten
feet or ten furrows wider at one end
than at the other. You are, say, at the
north with a left hand plow. Drive
sonth to dotted line. Throw out, turn
gee and follow the dotted line. Then
turn gee and plow hack, then east,
then south, and so on. By throwing
out and turning and driving across on
dotted lines you are turning ou the
unplowcd grouud. When you have
plowed off the live furrows on each
side, your land is the same width at
each end and in good sljape to finish.
—Lucious Stockwell, in Farm und
Home.
Cheese Making on the Farm.
The articles needed for making
dairy cheese are from six to twelve
cows and tub or vat that will hold
two miikings. If of wood the night's
milk would he warmed in the morning
to the proper temperature of eight
four degrees. Or one may have a
Jacketed or double tin tub. Then all
the milk can he warmed by pouring
hot water in the jacket and drawing
it off, when the milk is sufficiently
warm. A whey tub and a pair of
cheese tongs to lay across the tub nre
also needed. Next comes the cheese
knife (which may be a wooden one) to
cut the curd at the proper time so as
to start the whey, then the cheese bas
ket, which any tinman can make and
cut inch holes all over the bottom and
sides of the basket. A thin strainer
cloth must be placed inside the basket
to receive the curd, which is carefully
dipped into It at Intervals after stand
ing a proper time for the whey to he- |
giu to separate from the curd.
For a dipper a piece tin like a milk
skimmer Is nsed. It mnst be there so
as not to break the curd. A cheese
hoop, some cheese boards and a cheese
press complete this primitive equip
ment. The sizes of dairy cheese that
sell best are those that weigh from
fifteen to twenty-five pounds each.
If there are no hoops or press at hand
doubtless any dairy supply house
could furnish them.
Only half the battle is won when
the cheese Is made and out of the
press. The curing Is a most impor
tant matter, and but few farmhouses
have suitable rooms for this purpose
where a low, dry temperature can be
kept in hot weather. If any one in
tends to make a business of making
dairy cheese a small room should be
fitted up with an ice rack in the centre
and water drainage from the same.
In making dairy cheese from a large
number of cows a cheese room or
cheese house would be fitted up with
factory apparatus and run as a fac
tory, only on a smaller scale. And
the cheese made by any factory pro
cess would be much like the factory
make, but with the advantage of only
one herd of cows furnishing the milk
and that of uniform quality.—Alpha
Messcr, in Orange Judd Farmer.
six or eight weeks after blossoming.
Many other fruits are better for thin
ning; this is particularly true of ai>ri
cots.
The average grower of apples may
keep the bearing surface within
proper limits by judicious pruning.
Thinning apples by knnd Is not a pay
ing business with present market con
ditions. The time is coming when
fruit growers will better understand
their work, a more uniform grade, bet
ter in quality, grown and marketed by
business methods. This Is what our
horticultural societies are working for,
to place a better product upon the
market, and It is reasonable to sup
pose that higher prices will follow.—
F. L. lieeves, in American Agricultur
ist.
Hill Culture of Strawberries.
Many years ago I owned a small
fruit farm near the city of Cleveland,
Onio, in the midst of an extensive
fruit-growing district, and had re
markable success one year with hill
culture of strawberries. After enrich
ing the land with a coat of stable
manure drawn from the city, I plant
ed a small plot, little more than one
eighth of an acre, with Jueundas,
which were then famous because of
the unique success of Tames Knox in
raising them on the hill-tops above
Birmingham at Pittsburg. I had vis
ited his extensive plantation, and pur
chased at a liigji price this famou3
variety from one of my neighbors, be
lieving from Mr. Knox's success
that they would be profitable. The
soil was a dark, gravelly loam In an
old orchard. The planting was In the
spring. All rnnners were cut off
during the summer, and the plat was
well cultivated with the hoe, the
plants being eighteen inches apart
each way. The growth was very
strong. During the following winter
they were protected by a light cov
ering of straw.
The next summer I had them care
fully gathered by pickers from the
city, in baskets holding four quarts
with handles. These baskets were
rounded up, and all the stems were
turned down on the top of the basket,
so that no green leaf or stem was visi
ble. I had the first picking taken to a
fruit dealer nn the "Square," neat the
wealthy residence portion of the city,
whoso first offer was $1 a basket.
When the second picking was taken
the dealer said they were all sold in
advance at $1.25 a basket, and if I
could have had three or four times as
many, the firm would have been glad
10 obtain them at $1 a basket. They
were declared to be the finest lot of
strawberries ever seen in Cleveland
market. I sold from that small plot
$325 worth of strawberries during
that'first year's marketing.
The second year they produced well,
but not as fine berries as I might have
raised from Wilson plants, cared for
as my Jueundas were the preceding
year. The person from whom I pur
chased the plants had a large plat of
Jueundas probably two or more
acres—plnnted on clay soil, well un
derdralned; but they were very unsat
isfactory, as the berries did not ripen,
but matured in size while green in
color, and they were usually wedge
shaped. My berries were finely
formed, the color dark, rie.i and uni
form, and as glossy as though they
had been varnished. The flavor was
remarkably rich, almost spicy and vin
ous, while those raised on elay soil
were comparatively tasteless. I be
lieve that any one having a gravelly
or sandy loam might have equally as
line success as myself if they would
plant Jueundas on very rich soli, eigh
teen inches apart each way, and keep
nil runners cut off.
This variety has proved so uncertain
that I rarely see it advertised, but in
appearance and in quality I believe
they are not equalled by any other
variety when they are produced in
their best form. My crop would aver
age one and a quarter inches in cir
cumference. Parties who purchased
them sent them to friends in Boston,
Washington and New York City.
I sold the fruit farm before I had
nn opportunity to try another experi
ment with them.
If I shall again have a chance with
a comparatively loose soil I Intend to
repeat the experiment, but I have not
had that opportunity. After one
year's heavy crop I should plow the
plants under, as they are exhausted in
ripening nn enormous crop. Donald
Fornley, iu the Country Gentleman.
It Is said that the net annual profit
derived from the cultivation of tropi
cal fruits In Mexico ranges from 100 to
over 200 per rent.