518 ANNUAL, REPORT OF THE Off. Doc. 



5. Pear Salad: Serve on a lettuce leaf half of a canned pear, and 

 cover with a boiled cream dressing and chopped nuts. 



6. Carrot Preserve: Boil small, fine-grained carrots in water until 

 tender. Peel and grate. Add sugar to taste, slips of citron, spices 

 to taste, a little orange and lemon juice, half and half, simmer slowly 

 and put away in jars. Very wholesome for children. 



7. Rowan of Mountain-ash berries, make excellent jelly, and are 

 also valuable for sore throat. Pick berries when red, but not too 

 ripe. Strip berries from stem, and put into a kettle. Add enough 

 cold water to cover berries. Cook until soft, and strain through 

 jelly bag. To every cup of juice add one cup granulated sugar and 

 cook until it jellies. 



Rhubarb or pie plant can be mixed with any kind of fruit, half and 

 half, and in a short time will taste exactly like the fruit with which 

 it is mixed. 



RHUBARB PRESERVE. 



5 pounds rhubarb, 5 pounds sugar, 1 pound raisins, 2 oranges, 

 sliced, without peeling. Cook thick, stirring almost constantly. This 

 is very nice, and cooks very rapidly. 



In closing, I would suggest for our own region, the following varie- 

 ties of fruits as especially adapted to various uses: 



Apples, for drying. Maiden Blush, because white. 



Pears, for canning, Bartlett and Duchess. The Duchess and 

 Keiffer pears are very much improved by canning. 



Plums, to can, Damson. 



Cherries, to can, the Ida, originated by Mr. Eli Cocklin, at Bow- 

 mausdale; also the Cumberland. 



Currants, to can and dry, black. 



Currants, for jelly, red, or white, when ripe. 



Preserving, in any form, is to be recommended as an economical 

 method of disposing of second grade fruits. Any one who can pro- 

 duce fruits of first or fancy grade, can sell them. The great problem 

 of our producers will be to make profits on their second grades. For 

 this we recommend commercial home canning or preserving, or the 

 establishment of local canneries, perhaps on the co-operative plan. 



SOME SPRAYING EXPERIMENTS. 



By J. E. Heine, Orwigsburg, Pa. 



I don't know whether I am qualified to speak on this subject or 

 not. I am not an expert. Some claim I am a fruit grower, and I 

 would like to be, but only grow it on a small scale. That is the 

 reason I am here, and as I look over the faces of this audience, I 

 am not sure that I am even a fruit grower. I have about fifteen hun- 

 dred trees. I would have planted more, but for lack of funds. Most 

 of these trees have been planted within the last four or five vears. 



