4 GARDENING 



apples ; Worcester Pearmain ; Winter's Peach, 

 cooker ; Yorkshire Greening. 



Dessert Apples. — Beauty of Kent ; Benonifine, 

 flavour ; Blenheim Orange, late ; Cornish Aromatic ; 

 Cox's Orange Pippin, late ; Court Pendu Plat, late ; 

 Court of Wirt, keeper ; Devonshire Quarrendon, 

 red, a warm soil ; Irish Peach, small ; Golden Knob ; 

 Kerry Pippin, small ; King of Pippins ; Lady 

 Sudeley, striped fruit, fine flavour ; Lord Burghley ; 

 Margil ; Medium ; Mr. Gladstone, striped and 

 mottled ; Reinette de Canada, late ; Ross Nonpareil, 

 very productive ; Scarlet Nonpareil, late ; Sturmer 

 Pippin, late ; Worcester Pearmain, very handsome. 



RECIPES FOR COOKING 



Apple Salad 



Boil lightly a few apples, and then slice them into a 

 salad bowl, adding half a pint of syrup, the rind and juice 

 of a lemon, one tablespoonful of whisky, and a tablespoonful 

 of blanched and grated almonds. 



Apple Timbale ct la Dubois 



Peel, core, and divide some apples, chop them, and put 

 them into a stewpan with a small teaspoonful of essence of 

 vanilla, a piece of butter, and two handfuls of sugar. Toss 

 over a brisk fire, cooking them slowly without breaking 

 them, then take them off the fire, and mix with them a hand- 

 ful of muscatel raisins and half the quantity of preserved 

 lemon-peel cut into small dice. Whilst this is cooking have 

 ready some short paste, and divide it into eight parts, which 

 roll on a floured board into strings the thickness of macaroni. 

 Butter a dome-shaped mould, then take one of the strings, 

 and place the end of it in the centre of the mould ; continue 

 thus with the rest of the paste ; then fill up the mould with 



