IND F A LLS . 



371 



mostly grown are White Muscat, which number 57,213 

 vines ; Black Hamburg, Flame and Blue Tokays, Em- 

 peror, Rose of Peru and Black Morocco. 



" There are three large packing houses for handling 

 the fruit. Dryers are not used, as, owing 

 to the dry climate, the fruit and raisins are 

 all cured in the sun. Immense quantities 

 of the fruit are canned, and for this pur- 

 pose a mammoth building was constructed, 

 where 200 persons are given employment. 

 During the rush of the peach and apricot 

 season a much larger number is added. To 

 pick, box and dry the fruits in the orchard 

 300 men areemployed, so that this mammoth 

 orchard alone gives labor to 500 persons." 



The Pomeroy Apple. — A local apple of 

 great value is known along the Hudson as 

 the Pomeroy. It is a mildly sweet winter 

 apple of medium and uniform size, oblong, 

 densely striped and shaded with red. It is 

 one of the most satisfactory winter sweets 

 which we know. Downing describes three 

 Pomeroy apples, two of English origin and 

 one from Massachusetts. Only one of 

 them is sweet, and this is of English 

 origin. The description matches the Hud- 

 son river fruit fairly well, but it is not cer. 

 tain if they are the same. 



To Cook Celery. — Comparatively few 

 people know that celery can be cooked in a 

 variety of ways. The following directions are good : 



Fi'ied. — Cut firm white celery into pieces two inches 



ten minutes, then take them out on a dish and sprinkle 

 with salt and pepper, dip each piece in beaten eggs, then 

 in cracker crumbs, and fry in salted lard : drain well 

 and serve hot. 



Mum 



i!i i! il (i 



' '1 



The Pomeroy (full size). 



long, put them into boil in salted water, and cook fifteen 

 minutes ; remove from the boiling water with a split 

 spoon and drop into ice water; let them remain there 



The Pomeroy in Section. 

 Stewed. — Cut the celery into inch pieces, cover with 

 water, add salt and boil until tender (about one hour), 

 drain and place neatly on vegetable dish, sprinkling with 

 black pepper. Wet into a smooth paste a teaspoonfuj 

 each of corn starch and flour, add two tablespoonfuls 

 each of butter and rich cream ; stir this into the water 

 over the fire until it thickens, then pour over the cel- 

 ery. If too thin, add more corn starch. 



Salad, No. I. — Cut the white stalks of celery into 

 pieces half an inch long. To every pint of celery 

 allow half a pint of mayonnaise. Dust the celery 

 lightly with salt and pepper, mix it with the dressing, 

 heap it on a cold salad dish, garnish with white tips of 

 the celery and serve. 



Salad, No. 2. — One head of cabbage and three 

 bunches of celery, chopped very fine. Take one tea- 

 cupful of vinegar, lump of butter the size of an egg, 

 yolks of two eggs, one teaspoon mustard, pinch cay- 

 enne pepper, two teaspoons sugar. Mix these well ; put 

 mixture on stove and heat until it thickens, 

 stirring all the time. When cold, add 

 two tablespoons rich cream. Pour over 

 salad ; if not moist enough, add vinegar. 



Soup. — Make a good broth of a shank 

 of beef, skim off the fat, and thicken 

 with a little flour, mixed with water. Cut 

 into small pieces a large bunch of celery, or two small 

 ones, boiling them in the soup till tender. Add a cup cf 

 rich cream, with pepper and salt. 



