272 



CANADIAN HORTICULTURIST. 



USES OF FRUITS. 



Apple Butter. 



About a year ago, you asked whether 

 the making of the above was among 

 the "lost arts," and, to judge by the 

 recipe for making it which a writer 

 gave you, I don't wonder. I will give 

 you the old Pennsylvania plan that we 

 used to make by, and which we still 

 follow here fifty years later. 



If people will follow this, and they 

 then say the art is lost, I will quit giv^ 

 ing instructions. To forty gallons of 

 good sweet cider made from sound, ripe 

 apples, use three bushels of selected 

 apples. The cider should be boiled 

 down to one-third or a little less before 

 putting in the apples, which should 

 be pared clean, all specks, bruises, 

 seeds and seed cavities removed. They 

 may be quartered, or cut into eighths, 

 if very large. If in a hurry, the 

 apples can be boiled in a little water 

 before putting into the cider. Stirring 

 should commence as soon as the fruit 

 gets soft, and be kept up carefully until 

 done. At all times prevent the flames 

 of fire striking the kettle above the 

 line of contents. 



When boiled down to ten gallons it 

 will be done, and it will be an article tit 

 for a king. Put in earthen vessels, 

 and, when cold, dip clean, white 

 paper into good whiskey or brandy, 

 and lay it over the tops. In four 

 months from making, if kept in a gar- 

 ret (the best place), the jars can be 

 inverted on a floor or shelf without 

 running out. Will keep for years, and 

 if made with the right kind of apples, 

 such as Rambo and Smokehouse, or 

 Bellflower, will become as smooth as 

 cheese. 



There are establishments out west 

 here where they make what they call 

 apple butter, but which the knowing 

 ones call " sass," that sells for twenty- 

 five cents per gallon. I would not take 

 it bestowed, as it invariably ferments, 

 and is a poor article at best. 



Such as we make would command at 

 least double as much, but even that 

 won't pay unless one is fixed to make it 

 on a large scale. But there are many 

 things that can be afibrded for one's 

 own family use that cannot be made to 

 sell at the market price. — Vick^s Magou- 

 zine for November. 



Liquid for Preserving Delicate 

 Tissues. 



Water saturated with camphor - - 100 grams. 

 Chry.stallizable acetic acid ----- "25 



Chloride of Clipper --------- "25 



ISitrate of copper --------- "25 



Theabove is the formulaof theFrench 

 for preserving specimens of fresh fruit 

 for purposes of exhibition. It is claimed 

 that fruits of all kinds are kept 

 perfectly fresh in appearance in this 

 preparation for six months or a year. 



Apple Pomace and its Use. 



There is no better way to preserve 

 pomace that contains no straw, than to 

 store it in a silo similar to what is 

 used for making ensilage of green corn 

 fodder. Be sure to have the air ex- 

 cluded from the pomace. Pack the 

 pomace in tightly, and on each layer, 

 which ought not to be over one foot 

 thick, sprinkle a little salt, which I 

 think adds to its palatability. If the 

 pomace is kept from the air, it will 

 remain sweet and retain its bright 

 color tlie entire winter. There is no 

 secret in doing this, and any one can 

 succeed who tries the experiment. 



Where straw is used in making 

 cider, I always take the pomace from 

 the crib in square cakes, and pack it 

 up closely, as you would anything else 

 of a similar nature, to exclude the air 

 as much as possible. I have made it 

 in a square body about ten feet high, 

 that kept sweet until used. Pomace 

 certainly goes far toward feeding stock, 

 if fed properly. Some advocate letting 



