92 
THE GARDENERS’ 
CHRONICLE. 
(Jury 27, 1895, 
bears the name of the Lily of the Incas, This should 
have a specially warm spot if planted in the open, or, 
failing that, the protection of glass. R. D 
Hyprancea HORTENSIA var. LINDLEYI, 
In Cornwall and Devon Hydrangea Hortensia is 
one of the showiest of hardy flowering shrubs; in Mr, 
Rashleigh’s garden at Menabilly especially, it is used 
in great nnmbers and with admirable effect in par- 
tially shaded positions in the vicinity of walks and 
arriage-drives, Further north it is seen in great 
beauty, but only in favoured localities, or after 
rarely 
unusually mild winters, Near London it 
flowers outside, the winters being usually so severe 
А РЕ — nec 
as to destroy the terminal bud 
i e, howev 
badly hit by frost, it pushes up * puc шр 
the axillary buds оп the previous season’s growth, and 
as these (unlike the common Hydrangea) flower the 
the loss of the terminal bud is of 
The 
variety is abundantly represented in the een 
at Kew, and is now in bloom there. Other hardy 
species that flower well are H. paniculata, H. radiata, 
outdoor planting. It is known also under the names 
of Н, rosea- alba and H. japonica, 
í SYRINGA JAPONICA, 
on Japanese Lilac has been described in 3 
terms by horticulturists in the United Sta 
by visitors who have seen it in flower in Lern coun rom 
In England it has not been cultivated long enough 
for anyone to say with certainty what rank it will 
uous ngs succeed muc 
better in the United States than they do under our 
duller skies, It is, at any rate, perfectly hardy, and 
two small bushes were in flower at Kew during the 
y part of 
Syringa аропіса is a small tree of vigorous habit, 
which forms a distinct trunk, Its leaves are broadl 
ovate, very "ET an and pale green in colour 
on the lowe даг) 
e small white, 
slightly fragrant, flowers (about 1 inch in dis meter) 
are uced in large compound panicles; of about 
1 foot in length at Kew, but on full-grown plants 
they are described as at least 
ies is a native of the Northern 
= of rag eee гы was introduced to the Arnold 
Rosa sETIGERA, 
ap a the wild types of Rosa are generally past 
owering season at date, R, setigera i 
known th here the Prairie 
differs. from all other native species j semi- 
About a dozen plants arranged ina 
are now making a pretty display in the Rose 
collection at Kew. In habit it posse the vigour 
d у associated with rambling Roses. 
leafage, of a rich bright makes an admirable 
setting to the flowers. emn number from 
three to five, and are kable for their large aize, 
some being 3 inches long by 1} inches wide: ; the 
under and es are coy with fine 
do not 
appear to be fully appreciated even in the U 
States, and still less in this country, т) [s 
PRESERVING FRUIT. 
Сомзір the increase ops has taken place in 
fruit produetion within the Is w years, and recog- 
may come 
m perfect at the end of several months, must be of 
mense benefit to growers, who at the time the 
fruit is ripe often have to accept prices for it which 
do not pay the cost of gathering, we give the following 
extract from an excellent lecture upon the sub- 
ject of the “Preserving of Fruit,” given by Miss 
Maria Parloe, teacher of cooking, Boston, and 
delivered in connection with the Massachusetts 
Gi Society. 
are two ways, said ipd Parloe, of inter- 
PE the word “рг di D applied to fruit, 
the general 3 nding am Жүз: э stan being 
pes the fruit is cooked with а generous amount of 
т, the product being a rich — of good- 
opt АШ. In its broadest sense, “ preserving,” 
when applied to food, means s save from decay by 
drying, canning, жү with a preservative sub- 
stance, &c. It is the latter sense with which the 
lecture = 
The 
it. , 80 that itm 
ost primitive method of preserving foods 
was by diia ng the raw article in the sun and air, and 
this is still practised to a ари extent, Artificial 
methods are now used, un develops in some 
fruits a flavour which ie жегис when artificial heat 
is used, 
Although nearly every Raisin grower in California 
has a drying- house, he resorts to it ee when the sun 
fails him. In the case of Peaches, Apples, and 
Apricots, the fruit has a fresher Mi: more appetising 
appearance when dried in the evaporators, and its 
drying fruit, it is important not only that it shall 
be sound and of good quality, but also that it shall 
prepared quickly and dried rapidly. When all 
moisture is expelled, it will keep for years ina dry 
р 
The second method of drying is to cook the fruit 
a long time, reducing it as nearly as possible to a 
ead 
ed in boxes and will keep 
indefinitely, and is наве or transporting long 
distances, as for the of armi 
When fruit dried by зак of these two methods 
is to be used, 16 must be softened by the addition of 
= and cooking. 
third dicm of drying is to cook the fruit for 
& ie tim 
T 
— 
LI 
Tee three meth 
Figs, Dates, Prunes, кабам, etus 
of es — In New England 
re preserved by canning, gen вте apt to lose 
sight of the enormous amount of w. 
comfort that the 
The more modern process for preserving fruits 
and by far the most useful and healthful, is that of 
canning. в to hay n introduced to th 
rench Government in 2 ds Appert. Since the x 
it has roved, struction 
of germs, and the «хойоу of air, 
upon which canning is based, 
preserved is cooked for a short ti ime, and is 
put in jars from which the air has been ex 
heating them to the boiling-point, Е by 
T then sealed, and when co old, are set in а 
cool, dark place, If all the conditions be right, the 
be found to h have nearly all the 
and aroma of . rait Whi 
ilst 
this is true of the majori ts, it is not so of 
al. The Strawberry näm ied to this process 
EE 
will come out a pale, spongy, insipid thing; whereas 
the Raspberry seems to have its colour, flavour, and 
odour intensified, If, however, a generous amount 
of sugar be added to the Strawberry in the cooki 
it will retain its shape, colour, and flavour., 4 
It is an error to attempt to can the Stra 
without sugar, or with only а small amount, Neithe 
can sugar be put to Strawberries and then the fruit 
allowed to stand, as with Pine-apple. The 
seems to draw the juice out of the fruit and leave it 
ss, 
uits can be canned without heat or sugar, 
ced under a faucet, having the water run inra pidly 
for a minute, that all the air in the jar shall be dis 
he 
placed ; n seal, and put away i 
lace, Pe aps icd hanged kinds of fruit would k 
if put up in this r. Certainly, there can be 
nt nne 
no 1 of botte with juicy fruit of any kind, 
Miss Parloe has, however, CE successful with Rhu- 
barb. Green Gooseberries and some М, of Plums 
can be їч, in this manner. It seems to bea 
the acid in these fruita i not 
weight i in sugar, packed in jars, se sealed an 
in а dark, cool place, 
Pine-apple should not be put up 
in any other way than this, as it comes out simply 
perfec 
The third method of preserving fruit is by cooking 
In this case sugar is largely the pre- 
i the 
ts аге an example of another 
— T preserving fruit. 
glanced at the various methods of 
a: wo lecturer turned to consider some of the 
exact steps necessary to sec he best results. 
More fruit is preserved by the exclusion of air than 
by апу other method, То be succe 
certain things are essential, 
Е 
rom germs 
sealing, and ы ра 0 poem must be pica in а йай, | 
cool, dry р 
As to aaa diene modes of treating various kinds 
of fruit. It is known that when the germs are killed 
and the air is excluded, sugar is not necessary for thè 
preservation of the fruit, But there are few kindi 
results, Some kinds of fruit require but little sug 
for this purpose, while mas &re poor ind 
out а generous amount, as only to contrast 
the — and quality of the "inn "Peaches thi 
are put with 
But in the juicy fats 
ат water if poss ible ood rule in the case of 
small berries is to allow one-third of a pound of ut 
to each pound of fruit, 
while others might like more, The folios ш 
een found a capital method for small berries 
cheese-cloth and press out the juice. Wash 
preserving-kettle, and put the juice and sugar iato 
it, stirring until the sugar melts, When sho or 
kim it, add the whole berries, 
the kettle, stirring occasionally, until the preserr? 
