no PRESENT-DAY GARDENING 



hard, make a salt and water pickle thick enough to bear 

 an egg, place the unripe Apples in this and stir them about. 

 Leave for four days, stirring daily. Then lift the fruit 

 from the brine, wipe and core, filling up the hollows with 

 mustard made with vinegar. Have ready the following 

 pickle, and pour it boiling hot over the Apples : 



i quart of vinegar, i oz. peppercorns, i oz. garlic, 

 8 oz. mustard seed, ^ oz. whole ginger. Boil the liquor 

 up again every alternate day for a week, letting it cool 

 before pouring it back on the Apples. At the end of that 

 time tie down firmly with bladder, and leave for a few 

 months before eating. 



Apple Bread and Apple Gingerbread are both eaten in 

 France. The former is made by using half a pound of 

 Apple pulp to every pound of flour, making the mixture 

 up in the usual way with yeast. Half an ounce of yeast 

 would be sufficient for this quantity. The dough will take 

 a long time to rise, and will need little if any water. 



Apple Gingerbread requires 8 oz. Apple syrup (see 

 "Sucre des Pommes," page 113), J oz. powdered ginger, 

 4 oz. butter, 8 oz. flour, i cap of candied peel. Work 

 these together and bake in a brisk oven. 



Crab-Apple Jelly. Delicious jelly is made from the 

 John Downie Crab, and if the following recipe is carefully 

 followed, the result will be a brilliant, firm jelly. The 

 Siberian, Dartmouth, and Transparent Crabs are also useful. 



Wipe the Crabs and remove the stems, then put them 

 in a large crock with just enough water to cover them, 

 and stand this in the oven, with a plate over the top, till 

 the Crabs begin to burst their skins. Turn them out into 

 a large colander (which must be used for jam-making only) 



