File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14591789389).jpg

Identifier: bostoncookingsch19hill_12 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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he plants mentioned are all commonhardy perennials, of which roots ratherthan seeds are usually planted, andonce established they need no individualattention thereafter; but perennials arenot constant bloomers, and at othertimes afford only a mass of foliage,which is valuable in itself, however,as a background and foil for annuals,which flower the greater part of theseason and supply continuous massesof color which are the glory of the gar-den. There is one condition attachedto the long-flowering annuals, however—the faded flowers must be taken offat once. If they remain on the stem,and begin to form seed, the plant willgive up blooming and turn all its ener-gies to the seed-crop, showing only anugly mass of straggling stems. A pairof scissors should be a constant gardencompanion, and wherever a witheredflower is seen, it should be snipped off.After the garden is well under way,it will supply plenty of cut flowers Buy advertised Goods^ — do not accept substitutes722 ADVERTISEMENTS
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