246 The Canadian Horticulturist. 



CUCUMBERS FOR PICKLES. 



The variety of pickles is numerous, but the pickle which commands more 

 respect than all others is the little green cucumber. Without entering on the 

 discussion of the sanitary view of pickles in general, or the cooling cucumber in 

 particular, it seems evident that people will have and eat pickles of some kind ; 

 and it is most generally the cucumber. 



Those who make pickle-growing a regular part of the crop rotation, do not 

 plant the seed before the middle of June, and not later than the loth of July ; 

 preferably before the 25th of June. Planted at this time the plants come into 

 bearing in August and September. Two advantages are gained by the late 

 planting, the cooler nights of late summer are favorable to productiveness, and 

 the ravages of the striped bug are mainly escaped. 



A moist soil is essential to raising cucumbers in their highest excellence. 

 The cucumber runs its career in about ten weeks from planting the seed, so the 

 ground needs to be well cultivated and enriched. It is a hopeless case to ex- 

 pect a good crop of cucumbers from hard, poorly prepared soil. Give the 

 plants a generous amount of fine, decomposed manure in the hill ; and a sprink- 

 ling of phosphate after they are half grown, makes them antic in the race for 

 distinction. I think it has been proven that the cucumber patch can be fer- 

 tilized cheaper with stable manure and a good proportion of chemical fertilizer 

 mixed, than depending wholly upon barn dressing. 



As soon as cucumbers of marketable size appear these should be pickled, as 

 leaving them upon the vines exhausts the latter to the detriment of the crop. 

 Where sufficient help can be procured for daily pickings, and is properly cared 

 for, near a ready market, a crop of cucumbers for pickles is one of the most pro- 

 fitable crops a farmer can raise. A selection of the most suitable varieties, as in 

 other specialities, is of much importance. Green Prolific is the first variety to 

 name for pickling. Early Cluster comes next, then Cleveland Pickling, Early 

 Russian, Early Frame and Boston Pickling. — VicKs Magazine. 



Grape Juice. — Select not-too-ripe grapes and put them into an agate pre- 

 serving-kettle with one pint of water to every three quarts of fruit, and slowly 

 bring to a scald, stirring them occasionally. Then dip out into a cheese-cloth 

 bag, and drain over night. Strain tne expressed juice through another bag, 

 and add sugar to suit the taste ; then bring to a boil, skimming frequently 

 and seal in heated glass cans, like fruit. This is pure, unfermented 

 wine, suitable for communion wine. It is also recommended by medical men 

 as an invaluable and unstimulating tonic. Other fruit-juices, for flavoring and 

 beverages, can be preserved in the same way. 



When you hear a man on the street bawling out, " Ear yar resh s'rawbres 

 ten sen squor," don't jump to the conclusion that he is indulging in Volapuk ; 

 he is only trying to sell strawberries in choice vendors' English. 



