Lifestyle

In the 1800’s what we now call terrariums were very popular. Interest in the hobby faded then returned in the 1970’s, only to fade again. We are now in the middle of a renewed interest in indoor gardening. This article from 1883 proves that the old saying “everything old is new again” still rings true. If you look at the original pjicture that came with this story, you will notice that it is very similar to a fish tank. Now that the fish have died you have something to use that tank for.

Excerpt from Gardening for Pleasure, a Classic Reprint from Algrove Publishing Ltd. (originally published in 1883).

Plant cases for the growth of plants that require a moist, still atmosphere are numerous. The form commonly known as the Wardian case has glass all around the sides and top, the top being hinged to allow the escape of excess moisture.

The plants grown in this way are of kinds valued for their beauty of foliage rather than for their flowers, and should be of a slow growth. All rampant growing plants, such as coleus, are unsuited.

Nothing embodies the spirit of Halloween better than a brightly glowing jack-o'-lantern. Whether you opt to carve an elaborate design, or a simple — yet equally charming — pattern, here are some tricks on how to do it easily and safely.

Tools

While many people are adept at using their own kitchen utensils, you may consider wearing inexpensive slash-resistant gloves while carving, especially if you have a young assistant. Once the carving begins, the pumpkin surface can become quite cheap generic https://canadianpharmacyonline.org/product/cialis/ Cialis slippery, which increases your risk of injury. You may also choose to give young carvers saw-toothed plastic knives instead; these should slice through the pumpkin with ease.

Some craft and department stores carry pumpkin-carving kits in a range of prices at this time of the year. With their short blades, craft knives work well and are more easily controlled than a kitchen knife.

Tomatoes can be stewed or cooked down into sauce before freezing, but the easiest thing to do, when they are overflowing from the veggie patch, is to freeze them whole. Wash and core ripe, firm, un-bruised tomatoes of uniform size then place them, in a single layer, on a baking sheet in the freezer and leave until frozen solid. Once frozen, transfer them to freezer bags. To use for cooking, simply shower them with a spray of warm water to thaw and slide the skins off. Stuffed tomatoes can be prepped and baked in quantity and then frozen for later use; see recipe below. Gently washed herbs can also be freeze-dried on baking sheets, and then bagged for freezer storage. For herbs that you will likely add to sauces or soups, freeze them in ice cube trays. This can make for even more convenience later if you measure a set quantity, say one teaspoon, into each compartment of the tray. Fill the remaining space with water then freeze. When frozen solid, place the cubes into freezer bags or containers, being sure to note the quantity of herb per cube. For basil lovers, try making pesto and then freezing it - with 1 tablespoon per cube - no water needed. Pesto cubes, like the herb ice cubes, are perfect for tossing one or two at a time into soups for a burst of fresh flavor or for thawing in larger quantities for pasta or pizza topping.

Herbs, veggies and grills are perfect summer partners! Just as in the kitchen, herbs and veggies team well with each other or with meat, poultry or fish, on the grill. Here are some “What goes with what?”