324 



TJie Canadian Horticulturist. 



palatable. Sugar does not, of course, 

 countera t acidity ; it only disguises 

 it, and its use in large quantities is 

 calculated to retard digestion. The 

 house-wife may, therefore, be grateful 

 for the reminder that a pinch, a very 

 small pinch, of carbonate of soda, 

 sprinkled over the fruit previously to 

 cooking, will save sugar and will 

 render the dish at once more palat- 

 able , and more wholesome. — Ex- 

 change 



burning, but where the boiling is con- 

 tinuous. The long boiling causes 

 the color to become a rich red. 



Apple Butter. 



To forty gallons of good sweet 

 cider, made from sound, ripe apples, 

 vise three bushels of select apples. 

 The cider should be boiled down to 

 one-third or a little less before put- 

 ting in the apples, which should be 

 pared clean, all specks, bruises, seeds 

 and seed cavities removed. They 

 may be quartered, or cut into eighths, 

 if very large. Stirring should com- 

 mence as soon as fruit gets soft, and 

 be kept up carefully until done. 

 At all times prevent the flames of 

 fire striking the kettle above the line 

 of contents. When boiled down to 

 ten gallons it will be done, and will 

 be an article fit for a king. Put in 

 earthen vessels, and when cold, dip 

 clean white paper into good whisky 

 or brandy, and lay it over the tops. 

 In four months from making, if kept 

 in a garret (the best place), the jars 

 can be inverted on a floor or shelf 

 without running out. Will keep for 

 3'ears, and if made with the right 

 kind of apples, such as Rambo, 

 Smokehouse or Bellflower, will be- 

 come as smooth as cheese. — S.Miller, 

 ill Vick's Magazine. 



Quince Marmalade. 



Boil the Quinces until they are 

 soft ; then peel and rub them through 

 a sieve or on a grater. To each pint 

 of pulp allow one pint of sugar, and 

 boil for two hours, stirrmg frequently. 

 It is well to place the preserving 

 kettle where there is no danger of 



Quince Jelly from Parings. 



Put the parings and cores in a 

 kettle and neatly cover with cold 

 water ; boil until very tender, pour 

 into a straining cloth tied over the 

 top of a stone jar, let them drain 

 untouched. To every pint of juice 

 allow three-quarters of a pound of 

 sugar, put juice in a kettle and let 

 it boil, then stir in the sugar a hand- 

 ful at a time, boil twenty minutes 

 and pour into glasses. 



Cooking Fruits. 



Fresh fruits should be cooked 

 with boiling water. As sugar is 

 rendered no more soluble, palatable, 

 digestible, or nutritious by cooking 

 and is, in the presence of some acids, 

 changed to glucose by heat, and con- 

 sequently is much less sweet, it 

 should be added only long enough to 

 dissolve nicely, before removing the 

 fruit from the fire. Dried fruit 

 should be washed and then soaked 

 in cold water until no longer wrinkled 

 in appearance, but until it has 

 imbibed sufficient water to give the 

 original rounded form, then cooked 

 slowl}' in the water in which it was 

 soaked. If cooked rapidly in boiling 

 water without first being soaked, the 

 cells are hardened by the heat and 

 lose the power of imbibing water and 

 the fruit comes to the table unsightly, 

 unpalatable and indigestible. — Clam 

 S. Hays, before the Miii. State Hort. 

 Society. 



Fine Flavor in Fruit. 



As the period for the ripening of 

 large fruits is approaching, it may 

 be well to remind inexperienced 

 cultivators of the importance of high 

 culture for the development of the 

 finest qualit}'. Some years ago two 

 St. Ghislain pear trees bore fruit so 

 unlike that the}- would not be re- 



