276 



THE CANADIAN HORTICnLTURIST. 



measure, apples compare with it and 

 other common feeding stuffs as follows, 

 per 100 pounds of each : 



Hay $0 50 Cabbage 



Corn meal 112 Apples, ripe .... 



Oat meal, bran, and Turnips 



middlings 1 00 Rutabagas 



Potatoes 29 Mangels 



Sugar beets 10 Pears 



Parsnips & carrots. IS 



Good ripe apples have a feeding 

 value of not less than eight cents per 

 bushel of 50 lbs., and are as good for 

 other stock as for milch cows. For 

 any one who has stock to consume 

 them, it is as much of a loss to waste 

 good apples as to waste good roots. 

 When fed with reason and appropriate 

 food they are health-inspiring as well 

 as nutritious, and are only injurious 

 when fed immoderately. An experi- 

 ment in feeding three cows with 

 moderately sour apples, ripe and mel- 

 low, for several weeks, at the rate of 

 12 to 20 lbs. to each cow daily, gave 

 me a finer flavored butter than I ever 

 saw from grain or grass. I have known 

 others to feed them in larger quantity 

 and for a longer time Avith satisfactory 

 result, and their butter to be not only 

 fine flavored, but to have remarkable 

 keeping quality, and the stock to re- 

 main perfectly healthy. I have also 

 proved them to make excellent milk 

 for cheese. The managers of cheese 

 factories have noticed an improvement 

 and increase of milk when th-'ir pat- 

 ron's cows have been fed moderately 

 with apples. 



QUINCE PRESERVES. 

 Pare, core and quai'ter a peck of 

 quinces, then weigh them ; put the 

 parings, cores and seeds into a preserv- 

 ing kettle, cover them with water, and 

 boil slowly for twenty minutes ; then 

 strain them, put the water back in the 

 kettle and put in the quinces a few at 

 a time, and simmer gently until tender, 

 say five or ten minutes ; lay them on 

 «, dish ; when all are done add the sugar 



and a little warm water. Let this boil 

 for a few minutes until clear, then put 

 in all the quinces and boil them without 

 stirring until they become a cleargarnet, 

 which will be about one hour. Have 

 ready two lemons sliced thin and seeds 

 taken out ; put them in a few minutes 

 before taking from the fire. 



EVERYTHING IN ONE ROSE. 



An old German florist relating his 

 tribulations on this subject to me a few 

 years ago, said : "I have so much 

 trouble with the ladies when they come 

 to buy mine Rose, they all wants him 

 hardy, they wants him dooble, they 

 wants him nice gooler, they wants him 

 nice shaps, they wants him fragrant, 

 they wants him moondly, they wants 

 him eveiy dings in one rose, now I 

 have to say to dem ladies, though not 

 what you call an ungallant man, I says, 

 that I sees not that lady that is rich, 

 that is young, that is good demper, that 

 is beautiful, that is healdy, that is smart, 

 that is everydings in one lady, I see her 

 not much." 



This was true of the roses when my 

 old German friend told me of his 

 troubles, but since then we have been 

 fortunate enough in getting a new class 

 of roses known as the 



HYBRID TEAS. 



all of which, by covering with four 

 inches of leaves, put on in December 

 around the roots prove perfectly hardy 

 in most of the l^orthern States. These 

 now compose many fine kinds, among 

 which are : Dinsmore, bright scarlet 

 crimson, si)lendid form ; Ball of Snow, 

 pure snow white, fragrant ; La France, 

 deep pink shading to light rose, splen- 

 did ; American Beauty, rich, light crim- 

 son, grand form, large size, and exceed- 

 ing all other roses in its delightful odor ; 

 Lady Mary Fitzwilliam, rosy blu.sh, 

 globular, large ; Pierre Guillot. These 

 are all " monthly," all "fragrant," all 

 " double " and of fine " form," and are 



