426 MISSOURI STATE HORTICULTURAL SOCIETY. 



but it will require more boiling. If the juice be poor the jelly will be 

 thin and cooking makes it dark colored ; so for a very nice article only 

 the best material should be used. 



Canned Apples. — Prepare as before, being careful to have all per- 

 fect fruit ; sweeten to taste and seal up as other fruit. The new way 

 is to put in any sweet earthen Jar. Lay a clean paper on the fruit and 

 over all tie a double fold of cotton batting. The same care must be 

 used in having the fruit hot as in ordinary canning. We found this 

 entirely successful last year. Keep in cool cellar until wanted in 

 •winter. 



Marmalade. — When the fruit is cooked, as before, press the pulp 

 through a colander, add one-half pound of sugar to a pound of apple, 

 and put down with the batten covering. 



Spiced Apples. — Is made the same way, with the addition of spices 

 to suit the taste. 



Sweet Pickles. — Steam the fruit until a fork is easily pushed 

 through it, being careful not to overdo them ; jar with a pickle as fol- 

 lows: For each ten pounds use three pounds of sugar, one quart of 

 vinegar, two ounces of cinnamon, two ounces of cloves. Boil and pour 

 over the apples while hot. 



In all the above work, we consider the best granulated sugar the 

 ■cheapest. 



Dried Apples. — We are this year trying the northern plan of dry- 

 ing our Transcendents by punching out the core with a tin tube one- 

 half inch in diameter, and stringing and hanging in the hot-box over 

 the stove. With good sound fruit this is quickly prepared, and when 

 •only well wilted can be safely kept by packing in clean crocks or tubs 

 with the air excluded with the cotton batting. We expect to have the 

 ifinest grade of dried fruit we have ever used. The skin of nearly the 

 entire Siberian family is so thin that it is not in the way when the 

 fruit is cooked for use, and even this year there are enough of them 

 to fill a large gap in the loss of the apple crop. 



RENOVATING AN OLD ORCHARD. 



F. K., Richmond, Ind., asks : "What is the best thing to do with an 

 old orchard ? I had it all trimmed up nicely, but it fails to bear fruit. 

 The trees appear very healthy, and look as though they ought to bear 

 heavily. The orchard is in grass, and has been for several years." 



Keply:— The best thing will be to plow the grass under next 

 spring, cultivate in beans or potatoes through the summer, give it a 

 ;good dressing of stable manure next winter (1886-7), and seed down to 



