The Canadian Horticulturist. 249 



into a buttered pudding mould, leaving one third of the room for it to expand. 

 Tie on the cover and stand it in two-thirds its depth of boiling water, cover 

 closely and boil two hours. Serve hot, with whatever sauce preferred. 



Cherry Pudding, No. 2. — Make a rich dough, as for baking-powder 

 biscuits. Roll rather thin, and cut out with a quart bowl ; put two or three 

 tablespoonfuls of cherries on one-half of a biscuit, wet the edges, fold at the 

 centre, bringing the two edges together, and pinch thoroughly with the thumb 

 and finger. Melt a tablespoonful of butter and one of sugar in half a teacupful 

 of hot water and pour it over the rolls after they are in the tin. Sift powdered 

 sugar over the top and bake fifteen minutes. Serve hot, with either hard or 

 liquid sauce, as preferred. 



Hard Sauce. — Stir a teacupful of powdered sugar and a quarter of a cup- 

 ful of warm (not melted) butter to a cream ; flavor as preferred with lemon, 

 vanilla or nutmeg, and set in a cool place until required. 



Fruit Sauce. — For cherries, add one teacupful of sugar to three of mashed 

 fruit, and thoroughly beat in four tablespoonfuls of soft butter. When light 

 and foamy, add the well-beaten white of one egg. 



FoAMV Sauce. — Beat the whites of two eggs light but not stiff, and add 

 one teacupful of powdered sugar and a teaspoonful of vanilla. Turn over this, 

 stirring constantly, one teacupful of boiling milk. Lemon juice can be sub- 

 stituted for the vanilla if preferred. 



Cherry Pie. — Cherr)- pie should not have an under crust, but an inch- 

 wide strip of paste should be placed around the side of the pie plate. Put in a 

 layer of cherries, then a tablespoonful of fine bread or cracker crumbs and two 

 tablespoonfuls of sugar. Continue until the plate is full, then cover with a rich 

 crust, sift one tablespoonful of powered sugar over the top, and bake. — Kath- 

 erine B. Johnson, in Countrj- Gentleman. 



Hints in Pear Growing. — The American Cultivator of Boston, gives the 

 following suggestions regarding pear orchards : 



" The pear tree grows best and yields the most fruit when planted upon land 

 moderately moist, and yet not cold. To insure this condition there is nothing 

 better than a side hill location, though one more level may do well if under- 

 drained, and then it is better for receiving a wash of sand from the uplands 

 above it, which helps to warm it up. Two conditions are fatal to this fruit, and 

 they are a lack of moisture in the soil and a lack of dryness in the soil. They 

 may live through either for a little while each season, but too long a drought 

 will kill the tree, and_^too long a wet and cold season will destroy the fruit even 

 after it has formed. Manure too rich in ammonia will cause excessive growth 

 of the fruit buds, and overbearing while the tree is young shortens the life of the 

 tree, and also is apt to lessen the crop in the succeeding year." 



