The Canadian Horticulturist. 359 



sulphur, sulphite of lime, soda, or any other preservative to the juice. Sugar is 

 unnecessary, and should not be used unless the grapes are unripe. 



Grape Jelly. 



Grape juice may be evaporated into syrup or jelly. The grape growers of 

 California are beginning to work up a portion of their crop this way. But a 

 first-class article cannot be made without the use of a vacuum pan, such as is 

 used for condensing milk, because, as already stated, if the juice is heated above 

 180 degrees F. its taste and nutritive properties are injured. Still, a fairly good 

 and wholesome article for home use may be made by evaporating the juice in a 

 double boiler or in a thick porcelain lined kettle. The following is an excellent 

 receipe for jelly : Dissolve two ounces of gelatine in a pint of water with a half 

 pound of white sugar. Put from two pounds to two and a half pounds of juicy 

 grapes into a saucepan ; bruise them with the back of a wooden spoon till the 

 juice flows freely from them. Strain the juice and add three-quarters of a pint 

 of it to the gelatine, with the whites and yolks of three eggs. Whisk it well on 

 the fire, and squeeze it through a jelly bag, add a wineglassful of brandy and a 

 few drops of burnt sugar. Pour the jelly into the mould, the top of which 

 should be ornamented with a few grapes. Put it in a cool place to set. If to 

 be kept for any length of time, pour it while hot into tumblers or wide-mouthed 

 jars. Over the mouth lay a piece of parchment paper, such as is used to wrap 

 butter in, and over this lay a piece of the prepared cotton wadding used by 

 dressmakers — the fuzzy side up — bend down the edges and tie tightly to exclude 

 the germs of fermentation. — North Caroline Horticultural Society. 



THE LIVERPOOL APPLE MARKET. 



James Adam, Son & Co., of Liverpool, writes :— Shipments from your side have 

 commenced earlier this season than was expected, and are already assuming some degree 

 of importance. In all, some 10,600 barrels have come to hand so far, exclusive of consign- 

 ments per three steamers just in, the greater portion of which have been auctioned thig 

 week, and for early shipments it must be said that the out-turn, in some instances, hag 

 })een fairly satisfactory. Soft varieties, as is to be expected, have landed in faulty cond 

 tion, but of the harder sorts some good samples were shown, and, with a fair demand for 

 the l-)est of them, gratifying results were obtained. Poor grades, however, moved but 

 slowly, not being yet wanted, if indeed they will be at all this season, and, in view of the 

 reported abundant yield, we should strongly advise shippers to send forward tlieir best 

 only. Even for good stock, the market at present cannot altogether be relied upon, trade 

 generally throughout the country not being in a flourishing condition, and, while innnediate 

 prospects for colored sorts, in moderate quantity, are encouraging, a big arrival, we fear, 

 would send value i down considerably. 



We quote from the week's sales as follows : New York — Baldwins 12/ to 17/, Green- 

 ings 11/6 to 14/:^, Kings, 16/ to 2o/6, Sundries 10/6 to 16/3 ; Boston— Ramshoms 11/ to 16/, 

 (iravensteins 11/6 to 14/, and Red Pippins 10/9 to 15/6 per barrel. 



Canada, so far, has sent forward very few, and we almost think it will be better if 

 shippers confine themselves to winter stock. 



Messrs. Woodall & Co.. Liverpool, report market very active ; goo<i selling at 13/16 

 and common 9/13 and from Messrs. L. & H. Williams, Glasgow. Home fruit no quantity, 

 prospects excellent, if the ({uality is prime and in good condition ; hasten shipments. 



Messrs. Will & Joses, liuffalo, quote, subject to fluctuation as to receipts : 



Apples, fancy red varieties, $2 75 to $3.50 ; Apples, fancy green varieties, $2.00 to 

 $2.75 ; Pears, Bartlett and Duchess, per barrel, $3 00 to $3.25 ; Pears Sickle, per barrel, 

 ."§2 25 to §2 75 ; Eggs, fresh, 18c. to 19c.; Beans, medium and pea, hand-picked, per bushel, 

 2.00 to 2. 10; Turnips, per barrel, 80c. to $1.00; Potivtoes, fancy white, per bushel, 70c. 

 to 75c. ; Potatoes, fancy red, 60c. to 65c. 



