152 MISSOURI BOTANICAL GARDEN BULLETIN 
used, although in combination with wild apples it makes a 
delicious dark red jelly, semi-opaque, resembling plum jelly . 
in consistency and flavor. 
None of these fruits require any special treatment. After 
a thorough washing they should be covered with water, the 
juicier fruits requiring less water, and boiled until soft. The 
juice is then strained through a jelly bag, and if the resulting 
pomace has not lost all its flavor more water may be added 
and the process repeated. (Crabapples can be cooked up in 
this way four or five times, though the later boilings some- 
times produce a cloudy jelly.) The juice should be measured, 
and an equal weight of sugar added after the juice has 
boiled for ten to fifteen minutes. Tests should be frequently 
made for jelling by trying a small amount on a cold plate 
or by noticing the way in which it drips off a spoon. 
The cornelian cherry (Cornus Mas), an ornamental dog- 
wood notable for its misty yellow flowers which appear 
before the leaves in early spring, is often planted about resi- 
denees. During the summer it bears a crop of beautiful red- 
purple, plum-like fruits, unpleasant to the taste, but making 
excellent jam and jelly. 
The japanese quince (Cydonia japonica), a low, prickly 
shrub grown for its bright ornamental flowers, bears nearly 
every year a crop of gnarled, yellowish-green, aromatic 
fruits, hard, sour and ‘‘puckery,’’ but unexcelled for jelly 
making. ‘The juice ‘‘jells’’ readily and so may well be used 
in combination with hawthorns, sweet apples, and similar 
fruits. The fruit is so acid that even though the pomace has 
been boiled up three or four times it still has enough flavor 
to make excellent fruit-butter. In making this the pomace 
should be forced through a fine sieve, cinnamon and ground 
cloves added, and the mixture cooked slowly—all day if pos- 
sible, using an asbestos mat to prevent burning. When it is 
nearly done sugar should be added, the amount varying 
greatly with the condition of the fruit, and then boiled for 
five minutes more. 
