Pot-pourri from a Surrey garden

Eavioli, only it must be kept much firmer. Boll it out very thin with a roller, and flour it well, so as not to stick. Cut some strips about 3 in. wide, put several of them one on the top of the other, and slice them with a knife into very narrow strips, ^th of an inch wide or less. Spread them out onto a floured plate and cover them with a cloth. When ready to use them, throw them into a saucepan of boiling water with salt in it ; after boiling for two or three moments put the saucepan on the side of the fire, stirring a little. Let the paste cook for some minutes, then strain them well, put them back in the same saucepan, add a good bit of fresh butter (about 4^ oz. to 5 oz.), three or four spoonfuls of grated Parmesan, salt, nutmeg, a pinch of sugar, and one of Paplika, a little veal- stock or meat gravy, mix all well together, and serve in a casserole. Cteleris en branches, demi-glae^s. — Pick and peel very carefully six or eight heads of celery, according to their size. Bleach them for fifteen or twenty minutes in boiling water, dip them in cold water to cool them, strain them onto a cloth, cut them in two if they are large, fasten them — that is, re-form the Celery by tying it together with a little string at each end. Put them into a saucepan with an onion, one carrot, and a little bunch of herbs — parsley, thyme, bay. Fill up to the brim with half stock and half fat — dripping. Boil it up, then let it cook quite gently by the si,de of a slow fire or in the oven. They ought to be just done to a turn after three or four hours. Strain them onto a cloth, cut them to equal sizes, remove the outside leaves, if they are hard, serve in a silver casserole, and sauce them over with a good half-glaze or a good veal gravy a little thickened. Lettuce can be treated in the same way. 38 POT-POURRI FROM A SURREY GARDEN MARCH Slow-growing hardy shrubs — The Swanley Horticultural College — Gardening as an employment for women— Aucubas berries — Planting Asparagus — Brussels Sprouts— Sowing annuals— A list of flowering creepers — ' The Poet in the City ' — Old illustrated gardening books. March 2nd. — Of all the low-growing quite hardy shrubs, especially in small gardens, nothing is more useful for picking and arranging with all kinds of flowers than the common Box. The kinds vary a little, some being larger- leaved than others, and the growth of some plants a little more graceful and branching. The most desirable kinds can quite easily be propagated by cuttings stuck into the ground in a shady place in spring. Its depressing characteristic for beginners is that Box is very slow- growing. Next to this in utility comes the common Barberry, or Berberis vulgaris, as we ought to call it, which is so well known to everybody now, as it is sold in the streets of London all through the winter months with its leaves dyed a dull-red colour. How this is managed I do not know; I think it spoils the beautiful foliage by making it all of one tone. With us it turns brown in severe winters, with an occasional red leaf, but in damp soils it gets much redder. Berberis is one of those things much sown about by the birds, for they eat its pretty purple berries in quantities. The young seedlings which come up with us in the beds and shrubberies are easily moved wrhen quite young, and can be put where they are MARCH 39