420 



THE CANADIAN HORTICULTURIST. 



grape in its ripe state. Separate the pulp 

 from the skins and place them in separate 

 basins. Put the pulps in a preserving ket- 

 tle and bring to the boiling point. Then 

 press them through a colander, add the 

 skins and measure. To every pint allow 

 one-half pound of sugar. Put all together 

 in the preserving kettle, boil rapidly for 

 twenty minutes, stirring now and then, and 

 pour into tumblers or jars when hot. Stand 

 aside until cold, then seal with patent tops, 

 or cover as directed for jelly. 



Unfermented Grape Juice. — Choose 

 ripe Concord grapes and remove the stems 

 and any imperfect fruit that may be found. 

 Then place in a wooden bowl and mash well 

 with a potato masher. Put a small quan- 

 tity at a time in a jelly bag and press out all 

 the juice, or pass through a fruit press. 

 Then strain the liquid through flannel. 

 the liquid into beer or other bottles, with 

 patent corks, until they are brimming full. 

 Then cork tightly and stand in an upright 

 position in a 'wash boiler, the bottom of 

 which has been covered with slats. Wrap 

 each bottle in a cloth. Pour in cold water 

 to within an inch of the corks and stand the 

 boiler over the fire. Let heat slowly and 

 note the time at which the water begins to 

 boil. Let boil for twenty minutes, remove 

 from the fire, and allow the liquid to become 



cold in the water. Store in a cool place, 

 laying the bottles on their sides. 



Spiced Grapes.— Pour over five pounds 

 of sugar as little vinegar as will dissolve it, 

 adding six cloves and a stick of cinnamon. 

 Boil to a thick syrup. Take seven pounds 

 of grapes picked from the stems, pour the 

 hot syrup over them and let them stand 

 over night. Drain off the syrup, put in a 

 preserving kettle, let come to a boil, and 

 again pour over the fruit. Repeat this pro- 

 cess three times, then pour into jars and let 

 stand until cold. Seal and keep in a cool 

 place. 



Jellied Grapes. — A very delicate dessert 

 is made of one-third of a cup of rice, one- 

 half a cup of water, and two tablespoonfuls 

 of sugar. Place the grapes in a deep dish, 

 sprinkle with the rice and sugar, pour on 

 the water, cover close and simmer slowly 

 two hours in the over. Serve warm as a 

 sauce or cold as a pudding. If served 

 warm as a pudding, slightly increase the 

 proportion of rice and sugar. 



Grape Sherbet. — Allow one-half cup of 

 grape jelly to the same amount of sugar and 

 water. Strain into one quart of rich milk 

 which has been chilled in the freezer and 

 freeze. This makes a beautifully tinted 

 sherbet. 



CARE OF BUSH FRUITS. 



How Blackberries, Raspberries and Dewberries 



ARE SCCCESSFUI.LY GrOWN. 



Intelligent pruning is imperative to. any success 

 in the growing of the bush fruits. On the newer 

 wood the fruit is borne, and the old wood should be 

 cut away as soon as its usefulness is past. Then one 

 must limit the number of shoots that arise from the 

 crown in order that the plant may not be choked with 

 too much growth. In all the bramble fruits — black- 

 berries, dewberries — the wood bears but once. Let 

 us suppose that the shoots spring from the crown in 



the spring of 1900. It is well to pull out all but four 

 or six of the strongest. By fall these shoots or canes 

 have reached their full stature. In 1901 thej- will 

 bear their first and only crop. After the crop is off — 

 or before the following spring — they should be cut 

 out entirely. In the meantime — in the spring of 

 1901 — another crop of shoots have arisen to bear in 

 1902; and thus the biennial succession goes on. 

 Currants and gooseberries will bear in the same wood 

 two or three years, but pruning should keep the bush 

 in constant process of renewal from the root. Add 

 to this ample cultivation of the soil, and a fuU-rijie 

 berry of any of these sorts far excels its wild proto- 

 type. — Country L^fe in America. 



