390 State Horticultural Society. 



Over the top sprinkle a thick layer of bread crumbs and bake in a hot 

 oven for about a half an hour. (The Cooking Club.) 



Apple Pudding. — Pare, core and quarter a pint of tart apples, mix 

 two cups of bread crumbs. Beat together one egg, one pint of sweet milk 

 and two tablespoonfuls of sugar; add a grating of nutmeg, a saltspoon- 

 ful of salt and pour the custard over the mixture. Bake slowly one hour. 

 Serve with sweetened cream. 



I am sure if you eat these various preparations of the apple and 

 give them to your guests you will find an increase in the consumption of 

 apples at once. 



When away from home, at a restaurant or hotel, assist in creating a 

 demand for the apple by asking for a baked apple 'or apple sauce. A 

 good advertising medium^ it will be, and like the shreded wheat biscuit, it 

 will not be long until every lunch counter and restaurant will have them 

 readv on demand. 



PRACTICAL EXPERIENCE WITH LIME, SALT AND SULPHUR 



WASH. 



The article in the January number, by Prof. Kefifer, concerning the 

 treatment of trees infested with San Jose scale with the lime, salt and 

 sulphur mixture, attracted much attention. We present this month the 

 experience of a practical orchardist, in a commercial orchard. This re- 

 port is from the stenographer's notes of the remarks by Mr. A. N. Brown 

 of Wyoming, Del., before the late meeting of the ^Maryland Horticultural 

 Society. Mr. Brown said that he had the second worst infected orchard 

 on the peninsula; the worst one was just across the road from his trees. 

 Mr. Brown had experimented in the use of oils somewhat, but was afraid 

 of them. The neighbor used cinide petroleum and killed the entire tops 

 of trees, while trees sprayed with lime, salt and sulphur were unhurt. 

 Mr. Brown had had some difficulty with the mixture as made according 

 to the published formula, because there was more or less sediment left 

 in the barrel. Accordingly he experimented a little, and now makes the 

 mixture as follows : 



"First, I take 20 pounds sulphur (flour of sulphur) and 2 gallons 

 of boiling water and make a sulphur paste by adding a little of the water 

 at a time to the sulphur, stirring it well during the process, by the time 

 YOU have the water all stirred into the mixture, the sulphur is not all 

 dissolved because this cannot be done, but I have broken up the globules 

 of sulphur into most minute parts, so that it can be taken up and perfectly 

 distributed in the lime. This fact is indicated by the bursting of these 

 globules of sulphur showing that I am making them smaller. 



