6 The Canadian Horticulturist. 



and for eighty cents each, could make every member also a member of the 

 Ontario Fruit Growers' Association, with all its privileges. The remaining $1.20 

 could be well spent in the interest of members, in an additional distribution of 

 fruit and ornamental plants or bulbs, payment of lecturers, etc. 



Experiment Station Work was also discussed, and it was decided to again 

 ask the Local House for some action in this direction. A committee was 

 appointed who suggested an entirely new scheme, and one that will commend 

 itself to all. It was to establish, say five initial sub-stations for testing fruits, to 

 be carried on by the Ontario Fruit Growers' Association, under the supervision 

 of the Professor of Horticulture at Guelph. The idea is to select expert fruit 

 growers, each of whom has had long experience in growing any one line of fruit, 

 and give them each an annual allowance of money, on condition that he would 

 make frequent reports concerning them, both to our Secretary and to the Prof, 

 of Horticulture at the ' Ontario Agricultural College. An inventory of the 

 varieties already under test would be asked of each specialist at the outset, and 

 then the Managing Committee would fill in such other varieties as it would be 

 desirable to have tested in that locality. From time to time, additional stations 

 still would be added, as it might seem necessary, in order to test climatic 

 adaptation of new fruits more fully. Any one proving himself incompetent or 

 careless, and failing to report at the intervals stated, would forfeit the continuance 

 of the annual grant, which would be henceforth made to some other more 

 competent person The above is but a rough outline of the plan, which will no 

 doubt be much modified by the Committee, but certainly no more economical 

 scheme could be desired, and probably none more productive of excellent 

 results. 



Apples Fried in Batter. — Fry to a crisp several slices of salt pork. 

 Core, but do not peel, large, tart apples. Slice each apple crosswise in three or 

 four slices, taking care not to break the slices. Dip each slice in a batter com- 

 posed of one cupful of flour, one teaspoonful of baking powder, a pinch of salt, 

 and milk sufficient to make of the consistency of pancake batter. Cover both 

 sides of the apple and fry a light brown in the pork drippings ; a most accept- 

 able accompaniment to roast veal or pork or baked fish. 



Apples au Naturel. — Prepare apples in as varied and delicious ways as 

 you will, there is nothing more wholesome or tempting for breakfast or dessert 

 than these. For a summer or autumn breakfast, line a silver cake basket with 

 grape leaves, letting the little tendrils curl over the edges. Polish your apples 

 until they shine — mellow Sweet Harvest and brilliant Red Astrachans — and pile 

 in with an eye to the best contrast in color. If fortunate enough to possess a 

 blooming morning glory vine, pick six or seven of the delicate pink and blue 

 blossoms, place in the interstices, and you have " apples of gold in pictures of 

 silver," that Pomona herself would be proud to own. — R. N. Y. 



