PREPARING FRUIT FOR WINTER. 



in the same way and cover again with 

 paper bags. In this way results can be 

 noted but not in any other way. Even if 

 there should be only one variety in an or- 

 chard the pollen might come a long way in 

 the wind or bees might carry it. It is only 

 when every precaution is taken that one can 

 be sure. Even if this work has not been 

 carried on very extensively cross-pollination 

 of varieties is no longer a theory. It is an 

 established orchard practice. 



Among the common varieties of apples 

 more or less self-sterile are Gravenstein, 

 King, Northern Spy, Red Astrachan, Rus- 

 set, Winesap. 



Mostly self-fertile : Baldwins, Ben Davis, 

 Fallawater, Greening, Duchess. 



Most of our common plums are self-fer- 

 tile, such as Burbank, Bradshaw, Green 



Gage, Lombards, Damsons, etc. Straw- 

 berries very often lack stamens altogethe*-, 

 as the Anna Kennedy, Arrow, Avery, etc. 

 while others like the Crescent have so few 

 and so poor stamens that they are practi- 

 cally self-sterile. 



These observations ought to be of some 

 practical worth in the setting out of an or- 

 chard. Some varieties of fruit will not 

 bear at all unless they are planted near other 

 varieties, while nearly every variety is bene- 

 fited by cross-pollination. Do not then set 

 out a large block of any one variety, but 

 mix t?hem, setting varieties that bloom 

 simultaneously side by side, and try to find 

 out which varieties cross best. If we have 

 large blocks of one variety it might be ad- 

 visable to put on each tree some grafts of 

 other varieties to act as pollinizers. 



Canning Fruit* 



MRS. M. m'kERIvIE;, BURLINGTON, ONT. 



IN canning fruit the first thing is to select 

 good fruit, which is always more satis- 

 factory if not too ripe. Next select good 

 air tight jars. I have always found it the 

 best plan, and one which causes the least 

 work in canning time, to wash, scald and 

 air jars, then replace the same tops as soon 

 .as the fruit is out. They are then ready 

 for fruit after a single rinsing with hot 

 v^-ater. It is always a safe and a wise plan 

 to use new rubbers each year. 



The following recipe for syrup is one 

 which I have used and can recommend. To 

 every three pounds of sugar allow one quart 

 of water and boil half an hour. Then draw 

 kettle to back of the stove, where mixture 

 will not boil. Let it remain until you have 

 jars filled with fruit. If berries or small 

 fruits be careful not to crown so as to crush, 

 but large fruit jars can be filled closely. 



After jars are filled with fruit stand on a 

 wet cloth and fill with hot syrup, then seal 



* Extract from a paper read at a Women's Institute meeting. 



•tightly, being very careful to exclude all air 

 from the fruit before sealing. Set the jars 

 in a tub in which a sack has been placed and 

 pour in boiling water enough to fill the tub 

 almost to the top of the jars, taking care to 

 pour the water around the edges of tub, not 

 on the jars. Then cover the tub with a 

 cover of boards tightly and place heavy rugs 

 over all. Let stand over night. A dry 

 cool place away from the light should be 

 selected to store the fruit awav. 



A Suggestion, — Let a number of or- 

 chardists agree to keep correct accounts of 

 the number of full grown trees of each 

 variety in their orchard and the age of the 

 trees, the number of barrels of fruit of each 

 variety sold, the grade, where marketed and 

 the net price obtained, with date or season 

 of sale, and report annually for say five 

 years. If to these reports the system of 

 cultivation, spraying, etc., is appended, the 

 information to the intending planter and the 

 general orchardist will be of the utmost im- 

 portance and value. — (R. W. Starr before 

 Nova Scotia Fruit Growers' Association. 



