30 



THE CANADIAN HORTICULTURIST. 



the apples the hogs would have eaten rather 

 more than sixty-eight pounds of ground 

 grain each day, or would have required 

 seventeen pounds more in place of the ap- 

 ples. Seventeen pounds of feed was worth 

 30^ cents. According to this calculation, 

 which, I believe is correct, apples were worth 

 about 15 cents a bushel to feed to hogs. 

 With cheaper grain, of course, apples would 

 be worth less ; but grain will never be so 

 cheap that apples will not be worth picking 

 up to feed to cows and hogs. Young cat- 

 tle and horses are just as fond of them as 

 cows and hogs. One of our horses neighed 

 and pawed to manifest his anxiety to be 

 served with some when he saw me feeding 

 the cows. Reason teaches that an article of 



diet that animals are so crazy to get must be 

 healthful and suitable food for them when 

 fed in moderation. 



The Country Gentleman says : "As the 

 apple season progresses, we see more and 

 more the need of some outlet for waste ap- 

 ples. They can be fed to pigs and cows ; 

 and that, perhaps, is as good a use as any. 

 Careful tests show that apples fed regularly 

 and in moderation produce no bad effects." 



Dr. Groff, in the Tribune Farmer, says: 

 " The present season this cow (his family 

 cow) has had now for about twelve weeks a 

 large basketful of apples, or of pomace, twice 

 each day and she has never in the same time 

 produced so much milk. 



FRUIT FOR BREAKFAST 



^^ AYS the Youths" Companion : "There 

 Vl3 are thousands of men and women who 

 are within easy reach of orchards and fruit 

 gardens, or of fruit stalls, who sit down each 

 morning to a heavy, greasy, fried breakfast, 

 which taxes their digestive organs to the ut- 

 most. Many of them never take fruit at 

 all except in the form of pie. * * * * 

 Even in the country, where there are no fruit 

 markets, there are few families who do not 

 iiave a barrel or two of apples in their cellar 

 in the winter. No better use could be made 

 of these apples than to serve them at break- 

 fast. They are best raw ; but for those who 

 cannot easily digest uncooked fruit they 

 might be baked, or made into apple-sauce. 

 Tn my own individual practice I go still fur- 



ther. I aim to have fruit, such as apples, 

 pears, grapes, sometimes oranges and ba- 

 nanas, on the table at breakfast, dinner and 

 supper. Bananas are simply delicious 

 when served with acid-currant sauce as i 

 have it; namely, without skins and seeds. 

 At breakfast I may eat my fruit first, to be 

 followed by a dish of some breakfast food. 

 In the berry season I usually combine the 

 fruit with the breakfast food. Mellow, 

 juicy pears or a well-ripened Maiden Blush 

 or Snow apple may be served in the same 

 way in their season. At dinner the fruit is 

 usually eaten the last thing, and possibly the 

 same at supper, although none of my family 

 seems to care so much for fruit thus late i'"" 

 the dav. 



