114 
CANADA FreLp Pea aS A COVER CROP IN 
Tur Rogue River Vater. See Cover 
Crops under Apple. 
CANADIAN FRorr Marks Act, 
Laws. 
See 
Candleberry 
The candleberry is called also bayberry, 
candleberry myrtle, tallow tree and wax 
myrtle (Myrica cerifera). The nuts are 
called candle nuts and, when put into hot 
water, furnish a greenish colored sub- 
stance waxy and oily, which, being refined, 
is made into candles. It grows in the 
wet soils of North America, near the sea- 
shore. The berries intended for making 
candles are gathered late in autumn. An- 
other plant belonging to the same genus, 
grows in Scotland, a small shrub growing 
a little like the myrtle or willow, of a 
fragrant odor and a bitter taste, and yield- 
ing an essential oil by distillation. It 
was formerly used in the north of Europe 
instead of hops and in some places is 
still so used. In Sweden and Wales it 
is used in dyeing and produces a yellow- 
ish color. 
GRANVILLE LOWTHER 
Canning and Preserving Fruit 
in the Home 
The common fruits, because of their 
low nutritive value, are not, as a rule, 
estimated at their real worth as food. 
Fruit has great dietetic value and should 
be used generously and wisely, both fresh 
and cooked. Fruits supply a variety of 
flavors, sugar, acids, and a necessary 
waste or bulky material for aiding in in- 
testinal movement. They are generally 
rich in potash and soda salts and other 
minerals. Most fresh fruits are cooling 
and refreshing. The vegetable acids have 
a solvent power on the nutrients and are 
an aid to digestion when not taken in 
eXCESS. 
Fruit and fruit juices keep the blood 
in a healthy condition when the supply 
of fresh meat, fish, and vegetables is lim- 
ited and salt or smoked meats constitute 
the chief elements of diet. Fresh fruit is 
generally more appetizing and refreshing 
than cooked. For this reason it is often 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
eaten in too large quantities, and fre- 
quently when underripe or overripe; but 
when of good quality and eaten in moder- 
ate quantities it promotes healthy intes- 
tinal action and rarely hurts anyone. 
If eaten immoderately, uncooked fruit 
is apt to induce intestinal disturbances. 
If eaten unripe, it often causes stomach 
and intestinal irritation; overripe, it has 
a tendency to ferment in the alimentary 
canal. Cooking changes the character and 
flavor of fruit, and while the product is 
not so cooling and refreshing as in the 
raw state, it can, as a rule, be eaten with 
less danger of causing stomach or intes- 
tinal trouble. If sugar be added to the 
cooked fruit, the nutritive value will be 
increased. A large quantity of sugar 
spoils the flavor of the fruit and is likely 
to make it less easily digested. 
Nowhere is there greater need of a gen- 
erous supply of fruit than on the farm, 
where the diet is apt to be restricted in 
variety because of the distance from mar- 
kets. Every farmer should raise a gen- 
erous supply of the kinds of fruit that 
can be grown in his locality. Wives and 
daughters on the farms should find pleas- 
ure in serving these fruits in the most 
healthful and tempting form. There are 
a large number of simple, dainty desserts 
that can be prepared with fruit and with- 
out much labor. Such desserts should 
leave the pie as an occasional luxury in- 
stead of allowing it to be considered a 
daily necessity. 
In the season when each kind of fruit 
is plentiful and at its best a generous 
supply should be canned for the season 
when both fruit and fresh vegetables are 
scarce. A great deal of the fruit should 
be canned with little or no sugar, that 
it may be as nearly as possible in the 
condition of fresh fruit. This is the best 
condition for cooking purposes. <A sup- 
ply of glass jars does cost something, but 
that item of expense should be charged 
to future years as, with proper care, the 
breaking of a jar need be a rare occur: 
rence. If there be an abundance of 
grapes and small, juicy fruits, plenty of 
juice should be canned or bottled for re- 
freshing drinks throughout the year. Re- 
