CANNING STRAWBERRIES. 467 



ing them for a day or two, until the berries no longer remain matted 

 together, but are suspended in the syrup. If you have used large, 

 firm, dark berries, you now have in store a luxury which will be a 

 treat for any and all who are lovers of the strawberry. The flavor 

 of the smaller berries canned in this way is fine, but of course they 

 do not look as well, for the color is apt to be lighter as well as the 

 berry smaller. Sometimes I have only saved the juice and canned 

 that, where berries have been injured by rain. But this method is 

 uncertain, as the effect of rain on ripe berries is similar to that pro- 

 duced by remaining over night after picking. The secret of the ap- 

 pearance of berries canned in this way is allowing the juice to be 

 extracted by artificial heat before adding the sugar, and immediate 

 canning as soon as picked is the secret of the fine flavor and preser- 

 vation. 



APPLES AT N. D. EXP. STATION. 



Prof. C. B. Waldron (N. D.) : I will say that we are getting 

 along better in North Dakota than we had any hopes of doing ten 

 to twelve years ago. Our first efforts were made twelve years ago, 

 at which time we planted some twenty-six varieties of trees that 

 were recommended as likely to succeed in the far northwest. Most 

 of them came from Prof. Budd, in Iowa. The first two or three 

 years they all died that were planted. Since that time they have 

 been replaced by other varieties, and now we have thirty to forty dif- 

 ferent varieties of apples in different parts of the state, and this year 

 we succeeded in getting fifteen different varieties of seedlings to 

 fruit. Those seedlings were not started by myself, but by a man 

 somewhat north of Fargo, nortli of Grand Forks, and those seed- 

 lings which have been introduced in our station grounds are surely 

 giving us more promise of apples in the future than we hoped to get 

 in the past. Some of those seedlings that were brought from Can- 

 ada are of considerable size, about equal to the Transparent crab. 

 They ripen in the early fall, and we hope to get from that class of 

 apples those that will succeed. We already have two or three seed- 

 lings that have practically demonstrated their value. Our problem 

 is like yours over again. You have to have different varieties for 

 various parts of the state, and w-e expect to have varieties adapted 

 to different parts of our state, and that is the reason w^e are growing 

 these seedlings. Among all those varieties there are none of the 

 blighting sort. 



