The Canadian Horticulturist. 29 



to get them out in cold frame in March to harden, and also to get them out of 

 the way when lettuce and radishes and tomato plants need the room, I grow the 

 onion plants in .flats' filled with clear sand. My boxes are about 19 inches lon^,. 

 [Q inches wide and five inchest deep. I scatter from one-sixth to a quarter ounce 

 of seed evenly over the top, cover with an inch or half an inch of clear sand, 

 and treat in the ordinary way. Such a box should give 800, and perhaps even 

 1,000 good plants, and the area covered by an ordinary hotbed sash, therefore, 

 might be made to produce 10,000 plants. 1 have gradually been learning to set 

 my plants closer in the rows. At first I planted four inches apart, with rows 12 

 inches apart. While the distance for the rows seems to be just right, I have 

 reduced that between the plants to 2]A or 3 inches. Even now I sometimes 

 (juestion whether 2)4 should not be the outside limit for greatest yields. 



My failure with Yellow Danvers, etc., left me with a quantity of bulbs of 

 hickory to walnut size on hand. They are too large for pickling, and too small 

 for sale. A suggestion found in a recent number of Gleanings pointed out to 

 me a method of utilizing them. I had my boy pick up these small onions from 

 the barn floor, carry them to the greenhouse, and plant them rather close 

 together (so they almost touch in the row, with rows about one inch apart) under 

 the benches in a bed of rich soil. I intend to market them for bunching 

 (green) onions later on. 



Apple and Tapioca Pudding. — One cupful of tapioca soaked in two 

 cupfuls of cold water over night. In the morning, butter a pudding dish and 

 fill two thirds full of quartered tart apples. Add to the soaked tapioca one 

 cupful of sugar, one beaten egg, and a little cinnamon or nutmeg. Pour over 

 the apples, cover and bake two hours. Serve with liquid sauce, made of one 

 egg, one cupful of sugar, and one-half cupful of butter, beaten together and 

 boiled until thick with one small cupful of hot water. Flavor with lemon. 



Apple Jelly. — Core and quarter Astrachan apples, removintj bruised or 

 discolored spots, but leaving the skins on in order to give a richer coloring. 

 Cook slowly until tender, with water to nearly cover, being careful not to let 

 them scorch. Place in a jelly bag and allow them to drain over night. In the 

 morning, measure the juice and put over the fire to boil. Allow a pound of 

 sugar to each pound of juice. Place the sugar in shallow pans in the oven and 

 let it remain until the juice has boiled twenty minutes. Then stir the sugar, 

 which should be very hot, into the b')iling juice until thoroughly dissolved. 

 Let it just come to a boil and take from the fire. Have the jelly glasses and 

 bowls rolled in hot water, and fill with the scalding juice, which will at once 

 begin to form. When thoroughly cold, cover the glasses with paper dipped in 

 beaten white of an egg, then with a thicker paper pasted over. I^bel carefully. 

 If the directions are carefully followed, the jelly will turn out translucent, 

 crimson and firm, a delight to both eye and palate. 



