CANNING FRUITS, 



347 



ber rings and place in a wash boiler. Fill 

 the boiler with cold water up to the necks 

 of the sealers, and when the water comes ro 

 the boiling point remove the fruit and pour 

 on the boiling syrup and seal. 



Red or white currant marmalade is made 

 by crushing the raw fruit, which should be 

 dead ripe, to a pummace. Put equal parts 

 of the crushed fruit and sugar into a wide 

 mouthed crock, stir thoroughly every day 

 for a week. At the end of that time the 

 juice will be found to be a thick jelly. Bot- 

 tle and keep in a dry cool place. 



To make red or white currant jelly, put 

 the fruit into a preserving kettle and scald, 

 then cool and strain. Boil down the juice 

 to half its quantity, and to every pint of 

 juice add one pound of sugar. Boil briskly 

 for 20 minutes and put into glass jelly 

 moulds. 



BLACK CURRANT JAM. 



Wash the fruit thoroughly, as it prevents 

 it from becoming tough or leathery when 



cooking. Boil for eight or ten minutes and 

 then add one pound of sugar for every 

 pound of fruit, boil 10 minutes longer, bot- 

 tle and seal. The addition of raspberry 

 juice improves the flavor of the jam very 

 much. 



For gooseberry jam the fruit must not be 

 altogether ripe. Pick and put into a wide 

 mouthed jar or preserving kettle. Cover 

 the fruit with boiling water, and let it stand 

 until cool. Drain off the water, which will 

 be found to contain a great deal of the 

 strong acid which makes this fruit so un- 

 palatable to many people. Add one pound 

 of sugar to every pound of fruit. Boil 20 

 to 30 minutes, then bottle and seal. 



To make spiced gooseberries use one-half 

 pound of brown sugar for every pound of 

 fruit, and nearly cover with water. Add 

 vinegar to make it quite tart and put in 

 cloves and cinnamon to suit the taste. Let 

 it come to a boil and then simmer on the 

 back of the stove for ten minutes. 



ROSES SUITABLE FOR CANADIAN GARDENS 



'W. G. BLACK, OTTAWA, ONT. 



IT is some years since I first imported 

 and planted roses. They grew and 

 bloomed, friends came to admire. Then I 

 planted more, and hunger and appetite 

 came with eating, and the more roses the 

 more beauty and bloom, until I was not 

 satisfied with the admiration of friends ; the 

 public must gaze. I took down the wooden 

 fence surrounding my garden and erected a 

 low wire one instead, so visitors w^ho love 

 roses might see the flowers. 



I think those of you who have seen the 

 garden will concede that I have been fairly 

 successful in growing the choicest of this 

 "Queen of Flowers" as easily as almost any 

 other plant can be grown. I am often asked 

 what is my favorite rose? And the reply 



is, I don't know. The reality is this — it is 

 impossible to love one rose, and not love 

 them all, and I think all true gardeners will 

 see something to admire in every flower 

 that grows. The general impression has 

 been that it is very difficult, if not impossi- 

 ble, to grow garden roses in this country. 

 As a Scotchman poetically soliloquised, 

 looking at some plants sent him from his 

 "Ain Countrie," 



" And wull ye bloom us sae fair, 



Ye roses plucked from Eastern bowers; 



Can ye withstand the Northern air, 



Those bleak, long, wintry frosts of ours?" 



Well, I submit this enquiry can now be 



answered in the affirmative, but don't 



imagine you can cultivate a pretty garden 



of roses, or for that matter a pretty garden 



* Extract from an address delivered before the Ottawa Horticultural Society, 



