•JO Joint Bulletins 4 and 5 



April: 11, brown creepers; 19, yellow redpoll warblers; 22, nickers. 



May: 3, barn swallows, chipping sparrows, white-throated spar- 

 rows; 7, myrtle warbler; 9, purple finches; 15, tree swallows, field 

 sparrows, bobolinks; 17, bank swallows; 18, chimney swifts, least fly- 

 catchers; 19, catbirds, white-crowned sparrows; 20, redstarts, chestnut- 

 sided warblers, blackburnian warblers, magnolia warblers, black and 

 white warblers, pine warblers, black-throated blue warblers, blacks 

 throated green warblers, ovenbirds, rose-breasted grosbeaks, brown 

 thrashers, kingbirds; 23, Baltimore orioles, goldfinches, quail, vesper 

 sparrows; 26, Wilson's thrushes, Maryland yellow-throats, spotted sand- 

 pipers, eave swallows, red-winged blackbirds; 30, bay-breasted warblers, 

 scarlet tanagers; 31, indigo buntings, blackpoll warblers. 



Pine grosbeaks were observed April 21, 1916, a very late date. 



THE RUTLAND LIST 



The Rutland migration list was kept as usual by D. E. Kent, G. H. 

 Ross and G. L. Kirk. It showed 153 species for 1917 and 122 for 1918. 

 Records of especial interest are mentioned elsewhere in this Bulletin. 



UTILIZATION OF OUR NATIVE FRUITS 



Mrs. A. B. Morgan 



The piquant flavor of all compounds made from native fruits 

 comes quite as much from the delight of gathering them as from serv- 

 ing the final product, and when their sparkling color or rich spiciness 

 adds to a winter's meal, June fields or autumn's glory seem to have 

 been caught and held for the occasion. 



It has been my privilege to experiment successfully with the useful 

 side of our native fruits, and it occurs to me that others might like a 

 brief guide in following a similar course. 



I begin the last week in June in my campaign and gather shad 

 berries, taking them before they are fully ripe, both for their better 

 cooking qualities and to get ahead of the birds. From them I prefer 

 to make shad berry pie which is made like that of blueberry with a 

 cup of sugar, a tablespoonful of flour and a generous pinch of salt. 

 Cooked slowly and well in a crisp crust, the result is truly delicious. 

 Perchance when you are out in search of these berries, you will find 

 little beds of pasture strawberries glowing with fruit, and can gather 

 enough for the first shortcake. It is hardly necessary to tell anyone 

 how to use wild strawberries, but last year when we had literally 



