FRUITS 



Green Gooseberry Trifle 



Cover the bottom of a deep glass dish with stale sponge 

 cake cut in half-inch slices ; mix together one and a half 

 spoonful of brandy and half a one of whisky, together with 

 some sifted sugar, and pour over the cake and let it steep. 

 Then simmer one quart of green gooseberries over a slow 

 fire till quite tender, but not broken ; then turn them out to 

 cool, adding a few drops of liquid sap-green (Mrs. Marshall's). 

 Make a rich custard, flavoured with vanilla ; lay the goose- 

 berries when quite cold, on the cake ; then pour the custard 

 over all, and set it aside for three or four hours. Serve with 

 whipped cream. 



GRAPES 



For the culture of grapes in a greenhouse, I 

 would advise my readers to procure a book entirely 

 on the subject, as in a little volume like this it 

 would be impossible to do justice to them, and I 

 therefore give only a few hints as regards the 

 diseases vines are liable to, and recommend the 

 best varieties : Old Black Hamburgh ; Golden 

 Muscat of Alexandria, white ; Muscat Hambro' ; 

 Lady Downes (black) ; Foster's Seedling ; Gros 

 Colinau ; Gros Maroc. 



To obtain good Colour in Grapes. — The sun's 

 rays should not penetrate directly on black grapes. 

 The less direct sunshine on the glass they get, the 

 better, as the colour is put on the grapes by the 

 action of the leaves ; therefore a large amount of 

 foliage over them will make them a finer colour. 



White grapes look much better when they are 



