340 The Canadian Horticulturist. 



of Florida, showing the immediate effects of cross-fertihzation. There seems to 

 be no doubt that in citrus fruits at least, the effect of foreign pollen [jollen 

 from other varieties — is plainly shown on the product of the same year. 



The collection of Japanese persimmons (kaki), shown by President Berck- 

 mans, of Georgia, demonstrated the rapidity with which these celestials are 

 becoming naturalized. The fruit, thoroughly ripened, is delicious and palatable ; 

 but the taste for them in many cases will have to be cultivated. 



The programme contained papers from the best horticultural workers on the 

 continent, di.scussing questions practical and theoretical, the most important of 

 which will be noticed in the next number of the Horticulturist. 



John Craig. 

 Horticulturist, Central Experimental Farm, Ottawa. 



GRAPE JUICE AS A BEVERAGE. 



The strong objection to the use of fermented grape juice, even when the 

 [)roportion of alcohol is very small, render the " fruit of the vine " a forbidden 

 article, even for invalids, in many households. But pure grape juice, in an 

 unfermented state, is both wholesome and refreshing, and those whose 

 temperance principles will not suffer them to indulge in even the lightest wine 

 may still enjoy the luxury of drinking grape juice without a twinge of conscience. 



In that excellent book, '• Diet for the Sick, " by Mrs. Mary F. Henderson, a 

 method of preserving grape juice is given, for which she acknowledges her 

 indebtedness to Dr. Dodds, of St. Louis. This being the time for preparing 

 this beverage, we give her directions for making it. As will be seen, they are 

 essentially the same as for canning ordinary fruits, but we quote the whole for 

 the benefit of those who may not have had experience in canning : 



" Take grapes thoroughly ripe, and fresh from the vine. The Concord and 

 Isabella are especially good, but any fresh, ripe and juicy grape may be used. 

 Allow one quart of water to three quarts of grapes, freed from the stems. Use 

 no sugar. Let it come slowly to a boil, and when the whole mass is boiling hot, 

 strain the juice through a cheese-cloth, flour-sack or other strong cloth. Then 

 return the liquor to the fire, and as soon as it is at the boiling point again, can it. 



" The less the fruit or juice is cooked, the brighter will be its color and the 

 better the natural flavor of the grape will be retaine.d. This, like all other 

 articles to be canned, must be at the boiling point when it is sealed. If the 

 juice is to be used at once, it should not be brought to the boiling point a 

 second time. Use wooden spoons in its preparation, and only glass jars for 

 keeping it. The action of any acid substance on tin is to corrode it and poison 

 the fruit. 



" Before heating the grapes, see that all the necessary preparations are com- 

 plete ; namely, that the jars and covers are clean, the covers fitted, etc '' 



