The Canadian Horticulturist. 359 



USES OF PLASTER. 



Thcic seems to be an opinion prevalent with many that as plaster or 

 sulphate of lime does not enter largely into the composition of plants, it can be 

 of but Uttle use as a fertilizer. They do not consider that there are substances 

 which, while they do not contribute directly to the growth of plants, have 

 chemical or mechanical properties that play a very important part in vegetation. 

 Plaster has both of these properties. As a disinfectant and deodorizer it is one 

 of the best, as well as cheapest, substances at our command Any one who has 

 kept stock of any kind stabled during the warm summer months, knows what a 

 hard task it is to keep their apartments clean and odorless. Now, if they will 

 keep a barrel of fresh-ground plaster in a convenient corner, and every day, on 

 sweeping the floor clean, sprinkle it freely with the plaster, it will absorb all dis- 

 agreeable, noxious odors, rendering the air sweet and pure, while the value of 

 the manure will be greatly enhanced by the retention of the ammonia. Poultry- 

 houses should also be swept clean at least twice a week in summer, and once a 

 week in winter, and the floors sprinkled with plaster ; it will add greatly to the 

 value of the manure, and the satisfaction of having clean, sweet, odorless coops 

 and healthy flocks, will abundantly pay expenses. Try it and be convinced. — 

 American Agriculturist. 



GRAPE JUICE. 



When the grapes are at the best for eating, they are just right for juice. 

 They should be fully ripe. Wash in a colander, and then strip from the stems, 

 throwing out all faulty ones. Put them into a fruit kettle with nearly enough 

 water to cover ; a good rule, is two quarts of water to six quarts of stripped 

 grapes ; if barely ripe take a little less water ; no sugar is needed. Skim when 

 they begin to boil, heating slowly, and when the whole mass is boiling hot, strain 

 through a flannel or cheese cloth ; a thin muslin like that used for flour sacks 

 will do. This gives the clear juice, with very little pulp. When no more juice 

 will run through, put the seeds and skins into a coarse linen bag, or one of 

 ordinary cheese cloth, and express the remainder ; a jelly squeezer would answer, 

 but it is sure to discolor, more or less. Add no sugar. The less the fruit 

 (or juice) is cooked, the brighter the color and the better the flavor ; like all the 

 small or tender fruits, it is injured by long or rapid boiling ; the color becomes 

 dark, and the fine, fresh flavor is gone. After straining and squeezing, put all 

 the liquid back into the kettle, let it come slowly to a boil, and then remove 

 from the fire or seal in cans. This juice put into glass cans or bottles. 



