362 Canadian Record of Science. 
cultivated for its acid fruit. Provancher! says the jelly 
made from its fruit is often preferred to that made from the 
gooseberry. 
(“On fabrique avec leurs fruits des gelées que plusieurs 
préférent a celles des groseilles.”) 
We are indebted to Dr. Wade for a specimen of the jam 
made from these berries. His directions for the preparation 
of the soap from it are as follows :— 
“‘ Place the jam in a bowl and add an equal quantity of 
cold water. Take an egg-beater and very slowly agitate it 
for two or three minutes, and then beat more quickly. It 
will speedily froth up and become quite thick. When so 
stiff that it will keep its shape pretty well, add a table-spoon- 
ful of sugar, and then resume beating with the egg-beater, 
and continue until the substance is quite thick and firm. At 
first the preparation may not be liked, but the taste grows 
on one. ‘Two things must be carefully seen to, to ensure 
success: first, every article used must be quite free from 
even a suspicion of grease, and second, the beating must be 
very slowly done at first.” 
“The fruit is preserved either by drying in cakes or by 
boiling, like jam, when the seeds are sometimes removed. 
I have always seen it beaten up with the hand.” 
We find that the fresh jam is in appearance, about the 
color of currant jam, and possesses a somewhat astringent 
and well-pronounced bitter taste, the latter being rather 
persistent. Following the directions given above, we found 
five minutes ample time in which to convert the jam into a 
cream of the color of strawberries and of about the same 
texture and firmness as the whipped white of eggs. The 
most conspicuous feature of the cream is its pronounced 
bitter taste, which persists for some time. There is, how- 
ever, a secondary flavor of an agreeable nature and very 
similar to that of the high bush cranberry. As one becomes 
accustomed to its use, the bitter taste is rather lost sight of, 
and the more agreeable flavor becomes more conspicuous. 
' Flore Canadienne, p. 505. 
