388 



THE CANADIAN HORTICULTURIST, 



writes as follows : " A very effective spray 

 for aphis in field nurseries and on large trees 

 is kerosene emulsion. Once, however, the 

 leaf curls, there is great difficulty in getting 

 any spray to do very satisfactory work. 

 After the leaf curls dipping is as satisfac- 

 tory a method as any. If the leaves have 

 not curled, a rod and nozzle might be ar- 

 ranged by means of which the spray could 

 be thrown upward from below." 



" If kerosene emulsion is properly made 

 and sprayed on the underside of the leaves," 

 writes Mr. H. S. Peart, of the college at 

 Guelph, " it will kill all the aphis. - Use a 

 good pump and make the spray a" fine as 

 possible. Spraying is very much quicker 

 than dipping." 



* Methods of Preserving Fruit 



MRS. AMOS SMITH, TROWBRIDGE, ONT. 



FRUIT of all, or almost all classes is 

 best in its season. By that, I mean 

 that it is better and more nutritious when 

 it is taken from the trees or bushes in a 

 ripened condition than it is after it has 

 undergone the ordinary process of preserva- 

 tion and been put away for many months. 



There can be no doubt but that in some 

 way it develops an acid in the canned con- 

 dition, so that when used, if it has been can- 

 ned long, it gives evidences of a change. 

 Rather than carry out the old plan to " eat 

 what we can." we had better " can what we 

 can't eat." Use what we can in its season, 

 and if there is any left, can it. 



Fruits like cherries, berries and apples 

 should not be canned until they are thor- 

 oughly ripe. Unripened fruit is decidedly 

 injurious to the human system, and the 

 mere process of boiling, sweetening and 

 sealing does not make it more healthful. 

 Canning does not change its nature or im- 

 prove its qualitv. 



There are various methods of canning, 

 some of which are comparatively recent. A 



method which gives good results is to fill 

 the sealer with alternate layers of fruit and 

 granulated sugar. This should be done 

 without boiling the fruit either before or 

 alter it is in the can. Press the fruit quite 

 firmly in the can or sealer, and seal. 



Another process which has given splen- 

 did satisfaction is to fill the sealer with raw 

 fruit, berries preferred, and then pour hot 

 syrup upon it, made from granulated sugar. 

 Put on enough syrup to cover the fruit, and 

 when the jar is full it may be sealed. Do 

 not press the fruit in the jar. When opened 

 in winter it has an agreeable naturalness 

 both as regards plumpness and taste. The 

 great object is to preserve the natural taste 

 and fulness of the fruit without a loss of 

 the color. The method of preservation that 

 will keep it nearest what it was when ripe 

 is what is wanted. A friend of mine has 

 tried both these methods with good results. 



' Paper prepared for a Woman's Institute meeting. 



Artificial Fertilizers 



fc 4 T USE artificial fertilizers on my small 

 1 fruits," said Mr. A. W. Peart, of 

 Burlington, to The Horticulturist recently,., 

 " because it is difficult to get into the plan- 

 tations with a wagon without destroying the 

 bushes. Before this year I used muriate of 

 potash on my vineyards at the rate of 200 

 pounds per acre. This year I am trying 

 an experiment. Sulphate of potash has 

 been used instead, to see if the sulphur in it 

 will not tend to counteract the mildew 

 which is found in some varieties. I scat- 

 tered it broadcast after plowing and before 

 harrowing. 



" On my berries and currants I use nit- 

 rate of soda at the rate of 100 pounds per 

 acre, or wood ashes 25 bushels per acre. 

 There is nothing better than good wood 

 ashes. 



" My aim is to supply the bushes with 

 what they need most, and to produce a 

 moderate growth. This means firmer and 

 more healthy wood, and the bushes are less 

 subject to fungous diseases." 



