REPORT OF THE nORTICUTURIST 37 



SESSIONAL PAPER No. 16 



* It would appear from the foregoing (experiments) that the natural flavour of 

 the grape juice may be preserved intact by raising the temperature of the juice gradu- 

 ally to 170 degrees Fahr., keeping it at this point for ten minutes, and then quickly 

 bottling it, taking care to use absolutely air-tight and thoroughly sterilized vessels. 

 These vessels should be taken from a tank or kettle of boiling water, immediately 

 filled and corked or covered, with the least possible delay. The addition of sugar in 

 the projiortion of four ounces to each quart of liquid will improve the quality and 

 palatability of the juices o'f the more acid varieties, such as Clinton, Bacchus and 

 Marion.' 



The following deductions were also drawn : — 



1. Formalin, while a proved ferment arrester, imparts such a disagreeable flavour 

 to the juice that it cannot be used, at least as strong as in the proportion of i per cent. 



2. Sugar added to the grape juice with formalin masked the flavour of the latter 

 somewhat, but did not obliterate it entirely. 



3. Salicyclic acid, 175 grammes with 2 ounces of sugar to each pint, produced the 

 most palatable beverage (but the use of antiseptics is not recommended nor encour- 

 aged) . 



4. Samples were successfully preserved when heated for 10 minutes at 160° F. with 

 sugar at the rate of 2 ounces to each pint of juice. Duplicate samples without sugar 

 were also successfully preserved, but were not generally as palatable as the former. 



5. 160° F. seems to be the lowest temperature that may be used in the preservation 

 of grape juice. The juice may be held at this temperature for 15 or 20 minutes with- 

 out imparting to it any unpleasant boiled flavour.' 



RASPBEEEIES. 



There have been 103 named varieties of raspberries tested at the Central Experi- 

 mental Farm, including red, white, purple and black. Some of the red varieties give 

 very satisfactory results. The white varieties are a little too tender; the purple and 

 black caps are very uncertain, being also not so hardy as the red. As information has 

 been obtained from various sovirces regarding the varieties which succeed best in other 

 parts of the provinces of Ontario and Quebec, a list is also published fcrr the districts 

 where the climate is warmer than it is at Ottawa. 



VARIETIES OF RASPBERRIES RECOMMENDED FOR ONTARIO AND QUEBEC. 



For the milder parts of Ontario — 



Black. — Hilborn, Older, Gregg, Smith Giant. 

 Purple. — Columbian, Shaffer. 

 Eed. — 'Marlboro, Herbert, Cuthbert. 

 White. — Golden Queen. 



For the Colder Parts of Ontario and Quebec — 

 Bktch.—mihoni, Older. 

 Purple. — Columbian, Shaffer. 

 Bed. — Marlboro, Herbert. 

 White. — Golden Queen. 



SEEDLING AND CROSS-BRED VARIETIES OF RASPBERRIES. 



"When Dr. Wm. Saunders, the Director of the Dominion Experimental Farms, 

 came to Ottawa he brought with him from London, Ont., about 200 unnamed seedling 

 find hybrid raspberries. As reliable information regarding these was obtained the 

 less promising ones were discarded, the number now having been reduced to twenty- 

 two. Of these the best are Sarah, Brighton, Count and Sir John. All of these are 

 very hardy. The Sarah is of very fine quality, and the last three very productive. 



