346 



The Canadian Horticulturist. 



delicious and just the thing for the 

 sick or the well. It is just the thing 

 for the strictly temperate folks, and 

 a glassful of it will revive one won- 

 derfully when tired and fagged out. 

 It may be put up in five or ten gal- 

 lon vessels if well bunged up and 

 sealed, but when such a body is once 

 attacked in warm weather it must 

 be used at once, or it will soon turn 

 into wine and then into vinegar. 

 This boiling the grapes whole seems 

 to give more aroma to it, and makes 

 a superior article. — Samuel Miller 

 in Orchard and Garden. 



Crystallizing Fruit. 



Though no authority on crystal- 

 lizing fruit, i. e., professionally, there 

 IS a simple process for home crystal- 

 lizing, which I know of. The fruit 

 is dried first. For this the finest 

 fruit is selected. It must be very 

 ripe, then thoroughly dried, and 

 after this " sweated." Then it is 

 dipped in the very heaviest syrup 

 one can make, say that used for 



candied fruit, which is a gill of water 

 to a pound of sugar. I can give no 

 exact rule for time of dipping — two 

 or three minutes in the hot syrup. 

 Then the fruit is dried again. This 

 process makes a delicious article, 

 and for this reason : The dried fruit 

 without sugar retains all the fruity 

 flavor, and the dipping process after 

 the drying does not penetrate the 

 fruit so as to destroy that fine and 

 natural flavor, but merely adds to it 

 the taste of the sugar crystals which 

 are formed on the surface. It is un- 

 necessary to say that the very best 

 granulated sugar should be used. 

 I might add that some confound 

 crystallized fruit with sweetmeats 

 or candied fruit. As I understand 

 the matter, the difference between 

 them is this : For the former the 

 fruit is dipped in the syrup after 

 being dried, not cooked in it, while 

 for the latter the fruit is cooked, 

 slowly and carefully, in the heavy 

 syrup, and then dried. — Good Hotise- 

 keeping. 



4-Torticaltaral JVTiscellai^y. 



Opnamental Hedges. 



I HAVE recently seen in one of our 

 best horticultural journals all orna- 

 mental hedges condemned. I can- 

 not agree with this. The Scarlet- 

 flowering Quince makes a fine hedge ; 

 the Lilac is also good, but best of all 

 is the Bush Honeysuckle. It does 

 well in spite of abuse, if given half a 

 chance. If a bush gets killed back, 

 it is up again within two months, 

 and stout as ever at the close of the 

 season. The flowers are lovely and 

 the berries equally so. The robins 

 eat theberries in preference to rasp- 

 berries. 



The Japan Quince is superb in 

 blossom. These are white, red and 



pink flowering. So of the Tartarian 

 Honeysuckles you will be able to 

 procure red, pink and white flower- 

 ing ones. 



Another ground screen or hedge 

 may be made of Catalpas cut down 

 and grown as bushes. They will 

 blossom superbly at three or four 

 feet high ; and in July make a very 

 beautiful display. Set them six feet 

 apart. The Ribes make pretty, small 

 hedges, showing finely in early May. 

 The list of good shrubs for hedges is 

 quite long. Of course, these orna- 

 ments need care, and as a rule, all 

 hedges tend to become ugly if neg- 

 lected. — E. P. Powell in Popular 

 Gardening. 



