STATE HORTICULTURAL SOCIETY. 177 



and placed in bushel baskets, the covers pressed on firmly to 

 prevent shaking of the fruit. Then a lath was passed over the cov- 

 er of each and through the handles to keep the cover in its place. 

 Apples were only sent to near markets by express. If they were 

 to go long distances they were just as carefully sorted and packed 

 in barrels, and sent by freight. 



In spite of all the diffculties of the past season, and failure of 

 the Duchess to bear, I marketed about 1,300 bushels, and could 

 have sold as many more without any further effort, as the de- 

 mand far exceeded the supply. Our Minnesota apples, particu- 

 larly the Wealthy, are so highly colored that they find more 

 ready sale in market than the Southern grown ones, and we 

 all know that there is no ajjple grown anywhere that excels the 

 Wealthy in beauty or quality. 



The first of August found the Early Strawberry ready to be 

 gathered. This hybrid, coming as it does right after the rasp- 

 berries are gone, is especially desirable, as at this time fruit of 

 any kind is very scarce in the market, and every housekeeper is 

 wondering what she will have for sauce, pies, etc. When ripe, 

 owing to its mild, sub-acid flavor, entirely free from bitterness, 

 it is a delightful little apple to eat out of hand. A fruit dish 

 filled full is a nice ornament for a parlor table, well appreciated 

 by callers, who, after trying one of the " crabs" at your earnest 

 solicitation, are so surprised to find ' ' that it tastes as nicely as 

 any apple," and they need no further urging to eat a dozen more. 

 It really hurts my feelings to have people persist in calling this 

 hybrid, with some othtu's I might name, " crabs;" for the name 

 ''crab" alone will pucker one's mouth before a bite is taken 

 from the fruit. I will here give a way of cooking this hybrid, 

 which applies equally well to the. Orange, that I find is not gen- 

 erally known or used, most everyone thinking they are only fit 

 for jelly and pickles. Put the apples whole, without stemming, 

 coring or paring, into a saucepan, with enough thin syrup to cover 

 them; let them cook slowly until done. The juice will beof a del- 

 icate i)ink color; then jDOur them with the juice into a sauce-dish, 

 and when thoroughly cooled they are ready for the table, and a 

 most attractive dish it is to look at and to eat. Some sprinkle a 

 little cinnamon over them while cooking, but their own sprightly 

 flavor is the best, in my opinion. The Duchess, what few I had, 

 came directly after the Early Strawberry. This is a fine market 

 apple, as, on account of its high color and size, it is very attrac- 

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