^ ®^r SooH Tabic. ^ 



The Soil, its nature, relations and fundamental principles of management, by F. H. 

 King, Professor of Agricultural Physics in the University of Wisconsin. New York : 

 MacMillan & Co. 1895. 



This excellent work is the first of an entirely new series of books, edited by Professor 

 L. H. Jiailey, and to be known as " The Rural Science Series," which is to include a series 

 of readable and popular monographs on agricultural subjects. This one contains over 300 

 pages, and is illustrated with numerous engravings. It treats of soil, composition, soil 

 moisture, soil temperature, farm drainage, irriacation, tillage and fertilizers, etc. The price 

 is only 75 cents. 



Catalogues. — Rennie' a Antmrm Catalogue, Bulbs and Plants. Wm. Rennie, Toronto. 

 .... Vilmorin-Andrieux et Gib., Ognons a ileurs et f raisers. Address 4 Quai de la Megis- 



serie, Paris, France Eiboin Hersee. Woodstock, Bloomsdale Nursery Fred E. 



Yereng. Rochester, N. Y., Fruit Trees. . . .Stephen Hoyt A- Sons. New Canaan Nurseries, 

 New Canaan, Qonn. .. .John A Bruce <£• Co. Flowering Bulbs, Hamilton, Ont....7'. V. 

 Munson. Trees and Plants, Denison, Texas .... Creo. S. Joaselyn. American Grapes, Fred- 

 onia, N. Y. . . .John A. Bruce dk Go. Seeds, Hamilton, Ont. . . . The Lovett Go. Trees and 



Plants, Little Silver, N. J J. A. Simmers. Bulbs, 147 King St. E. Toronto, Ont 



P. J. Berkman's. Fruit and Ornamental Trees, Aug\ista, Florida. 



Journals. — Farming, is the title of a new monthly magazine, issued by the Bryant 

 Press, Toronto. September No. is the first issue, and if the high tone and useful character 

 of the contents of this number can be maintained, it will surely be the very Journal needed 

 by Ontario farmers. 



Mayjlowtr for September, 1895, comes to hand, enlarged and improved. It has numer- 

 ous interesting articles for flower lovers. Address, John Lewis (^hilds. Floral Park, N. Y. 



RECIPES FOR NOVEMBER. 



Again the apple, that wholesome, toothsome, handsome fruit is here, and 

 baked apples, apple sauce, apple pie, apple fritters, apple jam, apple snow, and 

 even fried apples, will grace our tables. 



" Brown Betiy " is another way of preparing this fruit that makes it delicious. 

 Pare, core, and slice six tart, juicy apples ; put a layer of stale breadcrumbs in 

 the bottom of a baking dish, then a layer of apples, then more crumbs till all is 

 used, having the last layer crumbs. Add half a cup of water to a half-cup of 

 molasses, and stir in two table-spoonfuls of brown sugar ; pour this over and 

 bake in a moderate oven for one hour. Serve with cream. 



" Apple Mound'' is made by parmg, quartering, and coring six large, sour 

 apples ; put them in a pan with one pint of water and two cupfuls of sugar, 

 cover closely, cook m the oven half an hour, then remove the cover and continue 

 cooking until a little of the juice will turn to jelly when dropped on a cold plate. 

 Pour it into a wet jelly mould, and when it is cold and stiff turn it out into a 

 deep platter, and pour a pint of sweetened and flavored whipped cream around it. 



Citron Preserves. — Peel, cut mto slices three-quarters of an inch thick, 

 remove seeds, cut into squares, weigh, boil at once in water, without sugar, till 

 tender ; take out and drain, throw away water ; make syrup with fresh water, 

 pound for pound of fruit, using white sugar ; add fruit ; then boil till clear and 

 the flavoring get well set. Flavor with root ginger or lemon juice to taste ; if 

 ginger, remove when finished. The syrup should be of the consistency of 

 honey when finished. Citrons thus boiled without sugar cook more quickly, 

 and make more tender preserves ; they are clearer also, when the first water is 

 drained off. — Live Stock Journal. 



