2o8 The Canadian Horticulturist 



HoRTON Rivers is believed to be the most valuable early peach yet 

 brought into notice. It is a seedling of the Early Rivers. The original 

 tree bore a few specimens in 1887, a larger number in 1888, and one and 

 one-half bushels in 1889, the first of the fruit ripening in 1889 about' August 

 15th. The flesh is white, solid and very juicy, very strongly resembling 

 the Early Rivers in style and size, but is a perfect free stone. In foliage 

 and hardiness of fruit bud, its parentage is marked. 



The Harris Apricot is attracting considerable attention on account of 

 its hardiness and productiveness. It is a seedling which has now been 

 fruited with uniform success for several years, resembling the Early Golden 

 in habit and ripening, but of larger size. It ripens this last season on 

 July 20th. 



The Erie Blackberry has proven to excel everything in its line. One 

 acre is known to have yielded 3,000 quarts. 



BuBACH Strawberry. A very vigorous variety, free from rust, very 

 productive of larg^ bright scarlet fruits. Soft; quality No. i. 



Haverland. a fine variety, of distinct leafage, very light green, a strong 

 grower, multiplies by runners very rapidly. Abundant bearer of very 

 attractive fruits; berries all large with long neck, soft; quality No. 2. — 

 From the Proceedings of the Western New York Horticultural Society 

 for iSpo. 



STRAWBERRY SHORTCAKE. 



TAKE one quart of sifted flour, 'pinch of salt, one large cup of sour 

 cream, half teaspoonful of soda, mix and roll out like pastry, bake 

 in two large cakes, take out of the oven, split them, make four 

 halves, spread each half with butter, and place between a thick layer of 

 strawberries and sugar, reserving the upper crust of one cake to cover the 

 other three. Then place in the hot oven for five or ten minutes, and serve 

 smoking hot. 



CRYSTALLIZED FRUIT. 



TAKE slices of orange or clusters of grapes, or any other fruit desired, 

 and dip them first in whfte of egg beaten to a froth, and then in 

 pulverized sugar. Lay a sheet of paper in a pan ; spread the 

 sugared fruit on it, set in a cool oven to dry, then keep in a cool place. It 

 is quickly done, and is a pretty variety for the lunch table. 



