STATD POMOI.OGICAL SOCIETY. 99 



tion which calls to us those things with which our mind is filled ; 

 or rather, which opens a sight which has been lying dormant. 



I do not see how any one can be a true lover of nature without 

 being a Christian ! Will you just peep into a church I know, 

 for a moment ? Come up through the pasture to the top of the 

 hill where the great pines grow. Let us go in by this old wood 

 road. Bare your head as you come down the aisle. All of these 

 great pines stand here silently, worshiping. Under your feet 

 is a beautiful carpet of pine needles, traced with arabesques of 

 trailing evergreen, a hidden choir of birds is praising God with 

 sweetest song. The soughing of the winds in the tree tops rolls 

 over you in mighty waves like the tones of some great organ in 

 a vast cathedral. But the sermon comes straight from God. 

 You must still your ears and very thoughts, and the Spirit within 

 you will whisper thoughts no man could ever say. You will feel 

 your very soul grow stronger and know that you are in the pres- 

 ence of the Infinite. 



THE APPLE IN COOKERY. 



Miss Anna Barrows, Boston. 



(Abstract.) 



[Abstracts of other lectures by Miss Barrows are to be found 

 in the reports of this society for 1892, 1893, 1894 and 1895.] 



A few years ago some explanation seemed necessary when a 

 lecture on cookery or domestic science was added to the program 

 of any agricultural meeting. Now, this is a common occurrence, 

 and in farmers' institutes all over the country questions pertain- 

 ing to the home life, and to the consumption as well as the pro- 

 duction of foods, are generally discussed. 



Surely it is desirable that the consumer should be educated to 

 discern the finer points in the quality and flavor of different food 

 products. If the producers also would more carefully study this 

 phase of the question, ultimately they would have larger 

 demands for their crops. Many varieties of fruits and vegeta- 

 bles are raised merelv because they are showy, and will bear 

 rough handling in t • isportation, and little regard is paid to 

 their quality and flavor for the table. The prevalence of such 



