228 



THK CA.NADfAN HORriOULTDRIST. 



fruit committee at one of the meetings 

 of our Association for name. 



Moyer's New Early Red Grape. — On the 

 8th of September, Mr. Mover called at 

 our office, leaving some samples of this 

 new grape. In quality it is excellent, 

 as sweet as the Delaware, devoid of 

 the pulpy centre of Wyoming Red and 

 many other early grapes, but not quite 

 as sprightly as the former. The bunch 

 is usually shouldered and fairly close, 

 while the berry is of medium size. 

 The color is a much darker red than 

 either Delaware or Wyoming Red. 

 One great point claimed for it by its 

 introducer is its earliness, in which 

 respect is is claimed to precede Wyom- 

 ing Red. Mr. Moyer thinks it could 

 be marketed about the 15th of August, 

 fully two weeks ahead of the Delaware. 

 He also claims that it is a stronger 

 grower and has a better leaf than the 

 latter, besides being remarkably free 

 from mildew and rot. 



The grfipe is a hybrid, produced by 

 Mr. W. H. Read, of Port Dalhousie, 

 by fertilizing Delaware with Miller's 

 Burgundy. 



The Northern Light.— Mr. P. E. Bucke, 

 of Ottawa, writes in glowing terms 

 about this new white gra[ e, which 

 originated on the banks of the Ottawa. 

 He says it is the best white grape in 

 cultivation — indeed, a perfect gem. 

 The color is greenish-white, with pink 

 fruit stem. The leaf resembles the 

 Concord both in size and texture, but 

 is more leathery ; there is no foxiness 

 about the fruit, either in smell or taste, 

 and it is very sweet when fully ripe, 

 with a slight sub-acid. It ripens with 

 the Moore's Early. The vine is a 

 tremendous grower, and hardy. It has 

 borne fruit four yeai's : the tirst year, 

 two bunches ; second year, 20 pounds ; 

 third year, 25 pounds ; and this year, 

 about 20 pounds. 



Next ill importance to the best modes of cullivation 

 and the selection of the choicest varieties, comes the 

 moxt approved methods of prepat inr/ fruits for use. 

 We ivnuld be glad therefure if the ladies, who read 

 this Journal, would nwke free use of this column. 

 for an interchange of ideas on this subject. 



THE GIRL'S BEST COOKING- 

 SCHOOL. 



^^HE mother's kitchen is the girl's 

 1^™ best cooking-.school. The same 

 hands that make crazy quilts for 

 amusement can make rag carpets to 

 cover home floors. Rag carpets are 

 just as festhetic as craz}'^ quilts. The 

 wash tub is an excellent gymnasium. 

 Were it only a ci-aze every girl in the 

 land would be taking lessons on the 

 washboard. If these are menial occu- 

 pations we have made them so. They 

 hurt the pride more than they do the 

 physical powers. These duties distri- 

 buted in a family would not fall hard 

 upon any one member. It will be 

 remembei'ed that Mrs. Whitney, in 

 " We Girls," makes one of them say 

 of their neat housekeeping : — " We 

 could not tell whether we dined in the 

 kitchen or kitched in the dining-room. "^ 

 — Detroit Free Press. 



USES OF APPLES. 



Apples vs. Roots. — Nothing else 

 will so help the flowing milk of the 

 cows for winter feed as a pailful of ripe 

 apples chopped into slices and sprinkled 

 with the meal. It pays as well to 

 grow apples for the stock, if not better, 

 as to grow roots in the field. 



Apples as Medicine. — Apples stew- 

 ed and sweetened are pleasant to the 

 taste, cooling, nourishing and laxative, 

 far superior in many cases to the 

 abominable doses of salts and oil usually 

 given in fever and other diseases. Raw 

 apples, and dried apples stewed, are bet- 

 ter for constipation than liver pills. 



Fried Apples. — Wipe a few nice, 

 smooth-skinned apples, have ready a 



