152 STATE POMOLOGICAL SOCIETY. 



apples are also the best cooking ones. Convenience, the possession 

 of kitchen varieties, and the perversity of cooks in heavily dredging 

 all apples with sugar frequently overthrow one's convictions, and go 

 far to ruin the best apple pies and puddings. As a fact, the popular 

 custom of adding paste and sugar to most cooked apples is largely 

 responsible for the loss of most of their richest and most delicate 

 aroma, as well as the source of their unwholesomeness to so many 

 consumers. Butter, batter, drippings, and sugars of the rankest, 

 roughest character, but little superior to molasses — why should these 

 be allowed to destroy all the most delicate and delicious flavors of 

 our choicest apples ? No ; if we wish to enjoy the latter in perfection 

 let us either roast them in their skins, or skin and core and place in 

 a pipkin, as you did the Newton Pippins, and enjoy a feast of apples 

 pure and simple, and free from the suspicion of paste, treacle and 

 fat." 



The writer mentions a lady of refined taste who was so determined 

 to have apple in purity that she would seldom eat one except when 

 roasted or baked entire ; 



"Beginning with the old Keswick Codlin, she went on to the New 

 Hawthornden, Cellini, Alexander, King of the Pippins, Cox's 

 Orange Pippin, Ribston, Calville Blanche, and wound up with Court 

 Pendu Plat. All were enjoyed in their season, but the feast of aro- 

 matic pleasure culminated in the Calville Blanche grown on the bottom 

 of peach walls. The rule for all was little or no sugar, and that 

 paste ruined the flavor of apples." 



Finally, heads of families are advised against providing sweets to 

 be added to this king of fruits, a precaution which would have the 

 double benefit of "opening the eyes of the people to the enormous 

 consumption of sugar in reducing all apples to a sort of dead level 

 of mediocrity — the most wholesale deterioration and destruction of 

 flavor ;" and, in the end, promote the growth of only the best varie- 

 ties, regardless of the present absurd market preference for bright 

 color of skin. — N. T. Tribune. 



RED RASPBERRY CULTURE. 

 Favorable soil and climate aside, the principal requisites for suc- 

 cess in profitable red raspberr}^ culture are a good market at no 

 great distance, and a good supply of pickers in the neighborhood. 

 It is a fruit that does not stand shipping well, being apt to become 

 mushy, which renders it unsalable. 



