Jury 27, 1895.] 
THE GARDENERS’ 
CHRONICLE. 
93 
boils, then skim, and cook for ten minutes longer, 
Fill the jars, and se 
For fruit like Peaches, Pears, Plums, &c., make 
light syrup in this manner 5 into the preserving 
2 of water, boil, and 
* 
gently in this syrup until tender; then can, filling 
up with syrup. Quinces must first be cooked in 
clear water until tender. 
In paring fruit, use «дзена knives, and drop 
piece as во ed into a bowl of cold 
water which has been made acid by addition of 
lemon-juice. This prevents the fruit from turning 
dark, Use earthen bowls and wooden or silver- 
8 spoons. Avoid any delay while doing this 
ork, 
"то peel Peaches and Plums, put в little of the 
urn it into an earthen dish, and 
Save all the juice that falls 
the work is properly ws 
the skin will peel off perfectly smooth. Ther 
really less waste and less labour in time ‘the 
skins of fruit in this way than in the com 
water in one be 
rrr but in the other not so hot but that the hand 
can me tt be held in it with comfort. 
s better 
h а little in — than a бей: deal of an 
— — qua 
un · cooked — ah — Ове ripe and the finest 
fruits. Put them in the preserving-kettle with a 
et 
© 
шау 
but the fruit may be 
indows in a sunny room, 
and let remain — for ува days, ог until it has 
had its full su 
"doe —All fruits are prepared for 
preserving in sugar in the same a as for canning. 
Then a rich syrup is made—4 1b. o 
h fruits as Quinces and har 
shou be cooked antil tender before being pe in 
е syrup. 
When the sugar should be added. Some kinds of 
wA are better — having the sugar added to them 
moment they are placed on the 
T Amin one kind is better for standing for 
п the sugar, while others should not have 
the sugar touch them until they are ready to go on 
the fire. There are a few fruits 
quart of berries, and the 
sugar, water, and berries must go on the fire at once 
and be cooked rapidly for a short time, say twelve to 
fifteen minutes. No other method will give а satis- 
factory result. 
Jelly-making.—ln no department of preserving 
does the — feel less sure of the results 
than in 3 so much 
— of the fru This ore pronounced 
n the case of small frika than vim the larger kinds, 
FIG. 18,—DENDROBIUM HILDEBRANDII. 
When Currants are over-ripe, or have been picked 
after а rain, the result of using them will be uncer- 
e of the conditions апа 
methods essential to su 
Pectine, which forms the basis of Met jellies, 
is a substance which, in its composition, resembles 
tarch and gum. It gives to the juices e fruits the 
property of — This property is at its best 
hen the fruit better a little under- ripe 
мй — When boiled for a long time it 
loses its gelatinous property, and mes of а 
the importance 
of using fruit that is but just ripe and freshly 
pem as well as the need of care not to overcook 
Canning Fruit Juice.— One form of preserves 
which is most useful, convenient, and wholesome 
should be more gm adopted thanit is; namely, 
the canning of fru 
& 
They 
d with or without sugar, although 
ted. Boil for — minutes, and seal 
while boiling — J. J. Willis, en. 
= 
a 
‚= 
= © 
*. 
DENDROBIUM HILDEBRANDII. 
‘Tms Orchid was first discovered т Mr. Hilde- 
сл — ame of the S. Shan States, and 
some plants were sent to Messrs. Hugh Low & Со, 
Afterwards my men ‘came across it, and without 
knowing what it was, I sent some to Messrs. Charles- 
worth, who E it, and sold the plants. Its 
habitat is on the bor 
1 
Inle.” R, Moore, in Orchid Review, June, 1895, 
69 
xt C. Leeson Prince, of the Observatory, Crow- 
borough, Sussex, who kindly ram т * Faun 
of the Aem : fig. 18), remarks as f 
* Ju ar ago, I purchased M. "^im Charles- 
worth & Co. of Bradford 
an exhausted condition that I hesitated at first to 
buy it; ; eapecially as little appeared to be known 
18 inches long, and has produced nineteen blossoms 
from seven a 
“The i 
* het 
— 
and the м ed ones measure from 23 inches to 
3 inches across, 
oved to an intermediate 
house, and at this date, J une 1, 1895, the flowers 
are as fresh as at first, 
na has been the admiration of all 21 * seen 
and I think a large plant would be a е subject 
for exhibition purposes, as I feel quite аш that 
it will prove to be very floriferous.’ 
THE RELATION BETWEEN THE 
WEIGHT OF THE SEED AND THE 
GROWTH. 
From Agricultural Science, the organ the 
Society for the Promotion of A ieultural —.— 
issued in June, 1895, we ex 
author says 
The influence of the size and weight of the 
r and more uniformly than 
the small seed. 2. The small gave propor- 
than the large seed, but in 
ot warrant the use of the former, 
The practical conclusions that -- be deduced from 
larg 
obtained if large seed A 
additional expense he extra amount of seed 
needed, all the et ct ones being sifted out and 
* 
