Memoirs of the Caledojiia?i Horticultural Society. 183 



proportion. The li- 

 queur which results 

 will be found to de- 

 serve the name of 

 Admirable. 



Mode of maJcing 

 Sublime de Variete 

 • — Take equal quan- 

 tities of Noyau, Creme 

 de Rose, and Ad- 

 mirable ; mix them 

 through a silk sieve ; 

 then bottle, and you 

 will have an excel- 

 lent variety. 



The following is a 

 description of the still 

 ( fS' ^^') used in the manufacture of these liqueurs : — 



a b c dy Tinned-iron stand for the cold water, and fitting 

 closely on. efg //, Copper, or boiling-pan. ij k, Con- 

 denser. / mj k, Receiver of condensed spirits, k h, Rod 

 for conducting off the spirits, o, Cock for shifting water in 

 the stand. 



59. Account of Fruit Trees trained to a Wall inclined to the Hori- 

 zon, at an Angle of about 10°, in a Garden at Portobello. By 

 Wm. Creelman, Esq. Read Nov. 6. 1828. 



This garden being of an uneven surface, advantage was 

 taken of a spot highest in the centre to form two sloping or 

 almost horizontal walls. The trees planted on these walls 

 were chiefly apples and pears : in 1828 they had been planted 

 four years, and were singularly productive. " The apples are 

 of uncommon size : this, I think, is owing to the sun's rays 

 being earher received, and retained to a later hour, than on 

 perpendicular walls. The bricks lying on their bed, get more 

 heated than in upright walls ; and, by this means, contribute 

 more to the size and quality of the fruit." 



60. Postscript to Dr. Wm. Hovoisons Paper on the Cidinary Ve- 



getables of the Russian Empire. By Dr. Howison. 



To salt the Russian Cucumber. — " Wash the cucumbers 

 clean, put them into a keg, pour a pickle of salt and water 

 upon them, till the keg is full. The general quantity of salt 

 is about 4^ oz. to each gallon of water. The universal season- 

 ing is dill tops, before the seeds are ripe, with black currant 

 and oak leaves. People of more refined taste add some gar- 

 lic, horseradish, and even sweet herbs ; but the last very sei- 



N 4 



