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Possibly the most popular flower among the high school crowd is the carnation. At prom time hundreds of carnation corsages are ordered be-cause they are considered worthy of that very special girl friend. Why then do our tastes change so radically as we grow older? Why do we seldom consider planting carnations in our own home gardens? Is it that we have come to believe they are difficult to raise? That they are just “florists’ flowers?” Certainly we are being misled if that is the case. If given a good start, they actually grow like weeds.

Although the usual method of propagation is through cuttings, growing carnations from seeds is much more exciting. While a cutting assures the grower of exactly the same flower as its parent plant, seeds provide the chance of finding a delightful new color combination or a striking new shade of an old favorite.

The carnation has had a varied and colorful history. Although it is native to the southern part of Europe, England seems to be the first country to develop the carnation. It has been known there since the time of Chaucer who called it the “clove gilofrer.” As a coronation flower it was very popular during the reigns of Elizabeth, Charles I, and James I. Because of William McKinley’s fondness for this particular flower, the state of Ohio chose the red carnation for its state flower in honor of the United States President. Often the carnation is known as the divine flower.

Best Growing Practices

For the best results plants should be started in a frame or seed bed in late summer for bloom the following year. Because of the wind and extreme heat of some southern areas, it might be profitable to plant the seeds in small flats during late January. First year plants are usually rather spindly, but the second and third year growth will be large and sturdy.

Carnations grow well in a mixed border, but they require plenty of air and sunshine. The most beautiful flowers are those that open after the first cool weather in the early fall months. It is possible that farther north the plants might require more protection from the extreme cold weather. Frost damage on tender tropical plant varieties can be very frustrating. That is why in most areas a north exposure is best for sturdy growth in the plants. Protection front the hot afternoon sun may be gained by planting along a west wall or fence.

Carnations are essentially a cool weather plant, but the seedlings should not be exposed to cold winter air currents. Also, heat can be detrimental to seedlings. The temperature should vary little front 50 degrees at night to 60 degrees during the day-time hours. If the house becomes too warm, the growth becomes soft and the flowers fewer and of poorer quality. It is important that the growing room be well-ventilated, but with no cold air currents.

Basic Preparation Of Foodstuffs: Dairy Produce

These basic tips may seem unnecessary for most modern households with a refrigerator, but modern devices can make people lazy and it is well-worth while knowing ‘why’ we must do certain things. It is also worth remembering these tips when refrigerators are not at hand or are so small that they will not hold everything, such as when camping or boating or on holiday in some parts of the world.

MILK:

Milk is known as ‘nature’s perfect food’, because no other food, consumed on its own, can support adult human life. It is of the utmost importance for the growth and development of adolescents, but it must be clean, because bacteria find it very nourishing too and quickly grow in it. If you did not buy your milk pasteurized, then you should scald it and cool it quickly before drinking it.

How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.

How To Keep Milk Fresh: If milk the is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause the milk to stick to the sides and go off much more quickly. Always keep milk covered and in the coolest place in the larder. it is a good tip to remember that draughts usually occur at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the milk in a container in a bowl of water with the cloth covering hanging in the water. The muslin will soak up water, which will evaporate, which dissipates the heat, ensuring that the container remains cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix old and new milk together.

Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is just “on the turn” can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., because it still retains a lot of goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content driven off by heat in some form or another before being placed in its container. Once reconstituted by adding water, it will last only slightly longer than fresh milk does.

Condensed Milk: This is just evaporated milk to which sugar has been added before canning. Sugar acts as a preservative and will preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than conventional milk.