CHINESE ELM IN AMERICAN HORTICULTURE 215 
The jujube is used in several ways. It may be eaten fresh or 
the dried fruits may be ground and added to bread or cake as a 
seasoning, or used to make a mock mincemeat. The fresh fruits 
may be made into a jujube butter. Excellent sweet pickles may be 
made from the skinned whole fruits. The most satisfactory method 
to utilize the fruits, however, is as a confection. The skin is punc- 
tured or scored in some manner and boiled in sirup, the scoring 
allowing the sirup to penetrate the fruit easily. This scoring ma 
be done with old safety-razor blades held together by bolts with 
thin pieces of cardboard between the blades. Or a board may be 
driven full of nails with the points barely projecting from one side, 
and the fruits punctured by rolling over the points. 
How Sirup is Made 
The sirup is made by using 1 or 2 parts of sugar to 1 of water, 
according to taste, the lighter sirup allowing more of the fruit 
flavor to be retained. The perforated fruits are then placed in the 
sirup and boiled from 20 to 35 minutes, the larger fruits requiring 
the longer boiling. The fruits are then allowed to cool in the sirup, 
after which they are boiled again for the same length of time. Then 
the fruits are taken out and allowed to dry on trays, either in the 
sun or by artificial means. Drying should be carried to a» point 
where the fruits are firm, but not too hard. 
The jujube compares very favorably with the fig in point of edible 
matter, total sugars, acid, and ash, and contains more protein than 
the date. It is therefore of high food value. 
The immediate future of the jujube is in its culture as a home 
fruit, and as such it should appeal to growers and residents generally 
in the drier portions of the Southern and Western States. 
C. C. Tuomas. 
HINESE Elm Among the many valuable contributions of 
C in American northern China to American horticulture the 
Horticulture Chinese elm (U/mus pumila) stands out as one 
likely to prove of increasing value to certain 
sections of the United States. First introduced in 1908 by Frank 
N. Meyer, agricultural explorer, from near Peking, Chihli, China, 
the tree is established in a number of places in this country, and 
seeds and plants are offered for sale by several nurseries in the 
South and West. . ae : 
It is a rapid grower, with slender, almost wiry branches. The 
leaves are elliptical and smaller than those of the American elm. 
If allowed to assume its natural habit, the Chinese elm develops 
numerous branches along its trunk, making a rather dense growth 
from near the base and resembling in some instances large shrubs. 
It is one of the first trees to leaf out in the spring and the last to 
shed its leaves in the fall. Throughout the long season the leaves 
remain a beautiful green and are remarkably free from the usual 
plant diseases and: insect injuries so common in many of the 
other élms. ; 
Tree is Very Hardy 
It is very hardy and has proved valuable under_a greater variety 
of climatic and: soil conditions than any tree yet introduced. Very 
