THE CANADIAN IlOR'ncULTUKIST. 



205 



vinegar and add new, boiling hot. 

 Cover with horse-radish leaves, and if 

 the vinegar be good they will keep for 

 a year. Or they may be laid down in 

 salt ; then when wanted for the table 

 freshened with boiling water turned 

 over them several successive days ; then 

 put into cold vinegar with a very little 

 sugar, and in a couple of days they will 

 be i-eady for the table. 



The following is a mixed pickle, or 

 piccalilli, of which many are very fond : 

 Chop one peck of green tomatoes, add 

 one pint of salt, cover with water and 

 let stand twenty-four hours. Squeeze 

 out this juice, put in fresh water and 

 drain oflf. Chop one firm head of cab- 

 bage, then chop all together fine. Put 

 into a kettle, cover with equal quantities 

 of water and vinegar, bring to boiling 

 heat, and drain off. Add the skins of 

 ten peppers, one tablespoonf ul of cloves, 

 one of allspice, half a pint of mustard 

 seed, six onions, one pint of molasses, 

 and half a pint of grated horse-radish. 

 Put into a jar and cover with cold 

 vinegar. — Country Gentleman. 



PACKING APPLES. 



I have before made allusion to the 

 discreditable manner in which some 

 parties pack apples for the English mar- 

 ket. Since then the complaints have 

 grown louder and more frequent, and 

 always coupled with the statement that 

 our Canadian neighbors thus far pack 

 fairly. Investigation, I am sorry to say, 

 shows these complaints to be, in many 

 cases, well founded. All, of course 

 do not resort to this reprehensible 

 method, but all should feel an interest 

 in exj)08ing and correcting the evil 

 as far as may be, for the sake of our 

 common reputation. It will only result 

 in hurting the trnde, and this trade is 

 already of such dimensions as to be 

 worth preserving, apples now forming 

 an important item among our exports. 



It is officially stated that 1,203,670 

 barrels of apples were received in Eng- 

 land from the United States duiing the 

 year 1880. These figures will surprise 

 many, but thei-e can be no doubt that 

 they may be gi-eatly increased if some 

 regard be paid to the much neglected 

 " golden rule," which is just as good in 

 trade as anywhere else. — Rural New 

 Yorker. 



HOW TO COOK SALSIFY. 



Some of our correspondents say that 

 they have followed our advice to grow 

 Salsify — or Oyster Plant, as it is often 

 called — and that we should now tell 

 them what to do with it. To those 

 unacquainted with the plant we may 

 say that it is perfectly hardy, and if 

 any has been left in the ground, it will 

 be just as good in the spring, or if dug 

 during a thaw. The roots, whether of 

 Salsify, or of Scorzonera, often called 

 Black Salsify — have a milky juice, 

 which, when exposed to the air, soon 

 becomes brown. In preparing them 

 they should be quickly scraped, to re- 

 move the skin, and at once dropped 

 into water to prevent discoloration. 

 In the following recipes it is presumed 

 that the root has been thus prepared. 



Stewed Salsify. — Cut the root into 

 convenient bits, and throw them at 

 once into water enough to cover them. 

 Add salt and stew gently until quite 

 tender, pour off the water, add suffi- 

 cient milk to cover, a good lump of 

 butter, into which enough flour to 

 thicken has been rubbed, season with 

 pepper. When the butter is melted, 

 and the milk boils, and is sufficiently 

 thickened, serve. 



Saldfy Soup is essentially the same 

 as the foregoing, only adding a large 

 quantity of milk to form a soup, and 

 omitting the thickening. To increase 

 the resemblance to oyster soup some 

 add a little salt codfish picked fine. 



