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Woodstock, Feb. Ist, 1899.— The following 

 circular has been issued to our members : The 

 President and Directors of the Woodstock 

 Horticultural Society have much pleasure in 

 submitting to the members for their selection 

 one of the three lists of Plants, Trees, etc., as 

 below. These lists have been carefully pre- 

 pared to meet the varied requirements of our 

 membership, but it is distinctly understood 

 that no change can be made from the lists, 

 each member selecting one or other in its 

 present form. You will mark the one chosen 

 and return this circular, together with one 

 dollar membership fee for 1899, from those 

 who have not already paid, not later than the 

 15th inst. 



2 Kurbank's select Gladioli. 

 1 Packet each Sweet Peas, Asters and 

 Nasturtiums. 



List No. 3. 

 1 Kentia Palm. 

 1 Fern. 



1 New Greraninm. 

 I Tea Rose. 

 1 H>drangea. 

 1 Fuchsia. 

 1 Canna. 



1 Tuberous Begonia. 

 1 Tuberose B .lb. 



1 Packet each Sweet Peas, Asters, Phlox 

 Drum , Verbenas and Pansies. 



D. W. Karn, 



Prtsident. 



J. S. SCARFF, 



Secretary. 



List No. I. 



1 Improved Montmorency Cherry. 

 1 Burbank Plum. 

 1 Yellow Transparent Apple. 

 4 Hersee's new Strawberry. 



List No. 2. 

 1 Extra fine Canna. 

 1 Spires " Anthony Waterer." 

 1 French Canna. 



Kincardine. — The draft of by-laws pro- 

 vided by the Ontario Fruit Growers' Associa- 

 tion was adopted, with one or two slight 

 amendments. We should have at least one 

 hundred members here. The HoRTicuLTrH- 

 IST has certainly improved in appearance, and 

 may be truly be said to be the best of its kind 

 published in Canada, and must I am sure be 

 well received by the members of the Horti- 

 cultural 'Societies of Ontario. Our president 

 is Mr. S. W. Perry. 



Joseph Barker, Secretary. 



PEAR PICKLES. 



HILE most of the common varie- 

 ties of pears lack the decided 

 flavor that makes them a choice 

 preserve when used alone, they will be 

 found delicious used in combination 

 with lemon peel and juice or green gin- 

 ger root Even hard pears or " wind- 

 falls. " pared, cored, filled with sugar and 

 grated lemon rind and baked, closely 

 covered, until juicy and tender, may be 

 canned and kept indefinitely. Gingered 

 pears make a rich sweetmeat. 



Peel, core, and cut rather hard pears 

 into thin slices. Allow to eight pounds 

 of sliced fruit eight pounds sugar, a pint 

 of water, the juice and rind of four lem- 

 ons, and half a pound of ginger root 

 sliced thin. Cut the lemon rind into 

 long, thin stripes and put all together in 

 the preserving kettle. Simmer gently 



for an hour, then pack in jars or cans. 

 If the pears used for pickling are Se^kels, 

 they do not need paring, but the larger 

 varieties usually do. The stem should 

 be left on, but the blossom end removed. 

 As fast as pared drop into a pan of cold 

 water to prevent their turning black. 

 Make a rich syrup, allowing to eight 

 pounds of fruit ^our pounds of sugar, 

 one quart of vinegar and one cup mixed 

 spices, cassia buds, stick cinnamon, 

 cloves and allspice Tie the spices in a 

 bag and boil with the sugar and vinegar. 

 Skim thoroughly, then add the fruit — a 

 portion at a time— and cook slowly until 

 scalded and tender enough to be readily 

 pierced with a straw. Skim out the 

 fruit, put in a stone jar or glass cans, 

 boil the syrup a little longer and pour 

 over. — New England Farmer. 



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