106 



THE GARDEN AND FIELD. 



August, 1913 



a (Juublc action mounting from the 

 roots through every ramification of 



!u- tree, to the leaves, in a thin liquid, 

 ..here it is elaborated, and these hav- 

 ing absorbed and decomposed the car- 

 1 ionic acid, the sap descends again in 



I changed condition and is deposited 

 \ ear affer year in the successive con- 

 centric layers which form the bulk of 

 the tree. 



If that be so the sap cannot be 

 said to descend to the roots, but to 

 have been used up in its progress 

 thereto, to, fabricate the body of the 

 tree. Now while this process is in 

 progress it is easy to- understand that 

 important amputations are the least 



CURLEW BRANDY. 



For yeai« iht i)niy llrandy used 

 in t>h« Adelaid* Uoipital. 



Sol* Agents — 



DOWNER A 00. 



Win* and Spirit Merchants and 

 Aerated Water Manufacturers. 



4.^ WA^":\TmnnT st., c ity. 



likely to cause decay, because the ma- 

 terial required to heal them will be 

 produced at once. 



The practical results obtained by 

 actual experiments fully maintain the 

 correctness of this theory. 



A number of fruit and ornamental 

 trees pruned at a time of active 

 growth were partly healed of their 

 wounds in ten days, and in a month 

 cuts two to three inches in diameter 

 were completely covered with new 

 bark. Now if these trees had been 

 pruned in the autumn, after the ela- 

 borated sap had performed its annual 

 functions, the wound could not have 

 been healed and would have been af- 

 fected by cold, and decay, instead of 

 growth, would have had the first 

 chance — the trees being dormant 

 would have no latent force to repel 

 this decay, which always commences 

 immediately after all severing of parts 

 when unduly exposed to cold, whe- 

 ther in plants or animals. 



If the pruning were done at the 

 proper time any application (even 

 coal tar, which is no doubt the least 

 injurious to vegetation) to prevent 

 decay, would be avoided as in the 

 course of the natural development of 

 the tree tht protective covering of 

 the wound would be formed, and all 

 applications are more likely to impede 

 than to accelerate the new formation 

 of bark. 



In studying the mechanism of a 

 tree the above facts as to the use it 

 makes of the aliments with which na- 

 ture has provided it wherewith to per- 

 petuate its growth are easily observ- 

 able, and are infallible guides as to 

 that season of its annual development, 

 when any artificial changes in its for- 

 mation or character may be effected 

 surely and safely, a matter of even 

 'greater importance than the manner 



♦ 



The Grape Fruit. 



Tlicrc are many tro])ical fruits for 

 the eating of which, in the case of 

 the unaccustomed consumer, direc- 

 tiniis for use have to i)e provided, but 

 not many fruits have attained to the 

 dignity of having had a pamphlet 

 written on llie subject of how to eat 

 it. To liie grape fruit, however, this 

 prol)al)ly unique distinction has been 

 accorded. The writer of the pamph- 

 let, giving her experience as to the 



l)est way to eat it, says that she "first 

 divides it in half across the grain like 

 iin orange, then- she removes the 

 seeds, of which there are something 

 like forty in a fruit. Then, with a 

 sharp penknife she loosens each trian- 

 gle of pulp and removes the core. 

 Then she pours some sugar into the 

 centre and all over the top. After 

 letting this stand for some hours for 

 the sugar to melt and combine with 

 the juice, she then uses a teaspoon 

 and digs out the juice in the same 

 way as she would an orange. This 

 she uses at various meals, preparing 

 the grape fruit in time for the same." 

 A much simpler" plan with less crre- 

 mony for those who simply wish to 

 eat and enjoy the grape fruit is to re- 

 move a piece of the top of the skin 

 and then after breaking the pulp with 

 a teaspoon place some s.ugar on it 

 and commence to dig it out immedia- 

 tely. More sugar may be placed in 

 when room in the skin allows of the 

 operation. The amount of sugar en- 

 tirely depends upon the taste of the 

 eater, because some may enjoy it 

 when perfectly sweet, while others 

 could enjoy it while still retaining a 

 considerable amount of its original 

 sourness. 



♦ 



Pulping Raspberries. 



The pulping of this fruit is a very 

 simple process; the berries are, in as 

 fresh a condition as possible, placed 

 in steam-jacketed boilers and boiled 

 only sufficiently long to kill the 

 germs of fermentation — a few minutes 

 only. It is while boiling placed in 

 tms, which are immediately sealed by 

 soldering in the usual manner. The 

 sixed tins used by most preservers 

 hold i'/2 lb., lb., 7 lb., lo lb., and 

 50 11). respectively. Puly thus put up 

 will keep in good condition indefinite- 

 ly, and when boiled with sugar proves 

 that it retains its original colour and 

 flavour. Again, the method enaliles 

 the putting-up in portable form for 

 wide distril)Ulioii, and that dan be sold 

 at a reasonable price, this delicious 

 and popular fruit, which otherwise 

 from its perishable nature is difficult 

 to transport long distances while in 

 its fresh condition without quickly 

 spoiling by fermentation. At the 

 same tiem it is equally as good as the 

 fresh fruit for every purpose, whether 

 preserving or culinary. 



Results secured from the culture of 

 the raspberry in a general way may 



