The Canadian Horticulturist. 315 



Grape Preserves. — Place the skins and pulp of grapes (after removing the 

 seeds) in a kettle, and cook with a little water till tender, then add sugar pound 

 for pound and keep just at scalding heat for fifteen minutes. If allowed to boil 

 the skins will become tough. Seal hot in pint or quart cans. The kettle should 

 be covered while the skins and pulp are cooking. 



Grape Sauce. — Ripe, freshly gathered grapes make a very delicate table 

 sauce by removing the skins and sprinkling the pulp liberally with powdered 

 sugar. 



Sacramental IVine. — Cook stemmed grapes with a very little water till the 

 seeds separate. Press through a thick cloth, then for every ten pounds add three 

 pounds of granulated sugar. Heat till it boils, bottle and seal. This quantity 

 makes one gallon. 



Grapes for long keeping should not be over-ripe. Let them lie in baskets 

 undisturbed two or three days. Remove with a pair of scissors all green or 

 imperfect grapes and any that are in the least loosened from the stems. Line 

 the bottom and sides of paper and shallow wooden boxes with any paper except 

 newspaper ; put in loosely a layer of grapes, cover with paper, then a layer of 

 grapes, till the box is full. Cover and keep in a moderately dry place till there 

 is no danger of frost. 



Most cellars are too damp to store grapes. If kept too dry the grapes will 

 shrivel. Examine occasionally and remove all imperfect or decayed grapes. I 

 have kept them in this way till April, placing them in a cold room and covering 

 with blankets in freezing weather.- — American A£,riculturist. 



Fruits in New YorR in early June. — Large and bright purple-black 

 cherries, from California, cost at retail twenty-five cents a pound, while immense 

 cherries known as Centennial, almost equal in size to the apricots now coming 

 from that State, cost forty cents. This showy variety is a California seedling 

 fruited for the first time in 1876. It is of an amber color, freely splashed with 

 dark crimson. Its meaty flesh is remarkably sweet, and of excellent flavor, and 

 while the fruit is juicy it has the good market qualities of keeping well, and of 

 carrying in good order. The best of several small lots of cherries from North 

 Carolina compare unfavorably with those from California, the highest price for 

 these being twenty cents a pound. California peaches have already been seen 

 here in small advance lots, a box containing eighty fruits selling for $4 at whole- 

 sale. Huckleberries from North Carolina are quite plentiful, and of fair quality 

 for the time of the year ; the best bring twenty-five cents a quart. A few native 

 plums and some peaches came from Georgia last week, but w^ere not sufficiently 

 ripe to bring good prices. Musk melons are coming from Florida, but very few 

 of them are of the best quality. Except occasional lots of Russets from the 

 interior of New York State, no more apples are likely to arrive. The barrel stock 

 on hand is being divided into baskets holding something more than half a 

 bushel. Ben Davis is the latest red apple offered. — Garden and Forest. 



