The Canadian Horticulturist. 



219 



defence is needed. We simply poison the leaves, and then permit the canker 

 worm to eat a daily dose. 



The Stratvberry Sawfly is another of the insects described and may easily 

 be identified from the accompanying illustration, though more commonly known 

 in the larval state, coiled up as shown at 6. This insect is also known as the 

 strawberry slug, though it real- 

 ly is closely allied to the cur- 

 rant worm. The parent fly 

 (3) deposits its eggs within 

 the tissues of the leaves or 

 stems, and the larvae 

 hatch out and begin feeding, 

 and soon grow to be about ^ 

 of an inch long (4 and 6). 

 After five or six weeks in this 

 state they go beneath the sur- 

 face of the ground and form 

 cocoons (7) and change into 

 pup3e(i and 2)which at length 

 become flies. ^^^' ^^"- — ^^^ Strawbekry Sawfly. 



Spraying with Paris green may be used as a remedy where there is no fruit 

 to be harvested ; otherwise insect powder may be used. 



CURRANTS. 



URRANTS are a delicious acid fruit, extensively used in cooking and 

 the making of jellies and jams. To fruit growers of long ago, only 

 two varieties were known, the black and the white ; but a large 

 •" '~' number of species are now cultivated and brought to our markets. 



For breakfast, a bowl of white and red currants on the stems, 



■^ served with powdered sugar, form an appetizing and wholesome 



dish ; stewed and sweetened, they are a delicious sauce to be eaten with meats ; 



while made into tarts and pies, they are dainty and acceptable for the summer 



luncheon and dinner table. 



Where a variety is desired for the table, currant compote, cream, sponge, 

 water-ice and float may be made. 



Of all fruits, currants are preferable for jelly, in making which less sugar is 

 required than for any other fruit, always with the certainty of success. Curran 

 jelly likewise has the merit of being suitable alike for serving with meats, flavor 

 ing sauces and using for making cakes and preparing various desserts. 



Currants make a delicious jam, and may be canned green or ripe for winter 

 use. Syrup made from them is not only a delicate flavoring for creams, ices, 



