342 STATE HORTICULTURAL SOCIETY. 



After dinner the committee of observation first visited the field of Turner 

 red raspberries, which it took some time to pass. The dry weather affects them, 

 and those grown in the shade claimed the most attention for the dessert. The 

 Snyder blackberries adjoining were thrifty. The Concord grapes were thrifty 

 and set well. The apple orchard is being summer followed for rye. One hun- 

 dred and twenty Orange quince are in the second year in the orchard. In the 

 pear orchard, among otbers, are forty Seckels. Passing on, are 650 Ohio rasp- 

 berries, 400 Souhegans, and 300 Tylers, all in the second year, and 1,200 young 

 Cuthberts. There are also Marlboro and others on trial. Mr. Hough takes 

 pride in his garden, and Mrs. Hough in her turkeys, and they seem to be doing 

 well together. The cultivation is clean. Of a large number of peas growings 

 Mr. Hough prefers the Stratagem. Cabbages cracked open on July 7 are a 

 novelty. A fine sample of the Early Harvest blackberries, fully ripe, was 

 denominated by ex-president Woodward, the finest blackberries of the season. 



Mrs. J. W. Helme, 

 Mrs. B. I. Laing, 

 Mr. N. J. Strong, 

 Mr. D. Woodward, 

 Mr. E. W. Allis, 



Committee: 



PAPER BY MRS. LAING. 



Mrs. B. I. Laing then read a very interesting paper on canning fruits and 

 making jelly. But she declined to allow it to go to the press, hence we can only 

 give a few leading points. 



The first requisite, she said, was to have the fruit fresh and ripe. Berries- 

 and cherries she would prepare over night, sprinkling sugar over them, and in 

 the morning drain off the juice, put in a kettle, adding fruit enough to fill a 

 can, cook gently a few minutes, then fill into the can and seal quickly. She 

 usually puts a piece of white paper over the fruit before putting the cover on, 

 which tends to prevent moulding. Other fruits, such as pears, quinces, etc., 

 require longer cooking till a fork will penetrate them readily; then having a 

 syrup prepared in another dish, fill the can with the fruit, pour on the boiling 

 syrup, and seal quickly. 



She referred to a new process of sealing fruit known as the cotton batting 

 process, which consists of preparing the fruit as before, and putting into a can 

 or jar, then tie two thicknesses of cotton batting over, with one thickness of 

 paper on the outside — this batting and paper to take the place of the usual 

 cover and rubber. 



She gave the following recipe, clipped from the Michigan Farmer, for can- 

 ning vegetables, which has been used by many successfully: 



CANNING VEGETABLES. 



Prepare the vegetables as for cooking; pack them in the cans as solid as 

 possible ; then fill the can two-thirds full of water; screw down the cover as 

 tight as you can; then put the cans in a boiler of cold water, boiling the cans 

 three hours. If the water boils off, pour on more hot water. Then take the 

 boiler off the stove, let the cans get cold in the water; when taken out try to 

 screw the covers down again, which have been loosened by boiling. 



In the winter, when you want a mess of string beans or green peas, open a 



