THE CANADIAN HORTICULTURIST. 



Fig. 158S.— S. vulgaris Madame Abel Chateau 



sure sign of insufficient cooking. The 

 pulp from these must be emptied out 

 and re-cooked for as long as originally ; 

 in fact, a few minutes longer. It is quite 



optional as to whether 

 you peel your fruit for 

 pulping or not. 



The time required for 

 cooking the several 

 kinds of fruit for pulping 

 is as follows : Apricots, 

 about 25 minutes; 

 peaches, nectarines, 

 plums, soft pears and 

 cherries, about 30 min- 

 utes ; figS; hard pears. 

 Quinces and apples 

 about 35 minutes. 

 These periods for cook- 

 ing do not apply to 

 every condition of the 

 fruit ; you will only be- 

 come perfect with prac- 

 tice ; at the same time 

 they are sufficiently 

 adequate to start from. 

 Now, supposing you 

 are the recipient of a tin 

 of pulp, and you wished 

 to convert it into jam. For every pound 

 of pulp add about ^Ib. of sugar, and 

 boil for about 30 minutes. 



THE HONOR BRIGHT AND OTHER TOMATOES. 



Mr. R. Brodie, of Montreal, sends 

 us the following note about tomatoes: 



Mr. J. Caven, Columbus, O., advises 

 a small trial of the Honor Bright to- 

 mato. With us it is a heavy cropper, 

 but too late a variety and ripens very 

 little of its fruit. 1 tried a few bushels 

 (in the yellow stage of ripening) in my 

 cellar, and they did not ripen as well 

 as the Beauty alongside. My selection 

 of tomatoes would be : for ist early, 

 itenderson's Ruby ; it is the largest 

 and best extra early tomato. $500 



worth was sold off two acres in one 

 week, about the 20th July last year. 



In the purplish crimson varieties, 

 Rennie's Canada is a splendid tomato. 

 The Imperial is a little earlier, but not 

 so large or as heavy a cropper. Liv- 

 ingstone Beauty is a very close third. 



In the scarlet tomatoes, Ignotum and 

 Livingstone Favorite are two very good 

 varieties. 



Most of the red varieties are subject 

 to crack round the stem. 



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