624 



THE Y SA Y. 



Boil fifteen minutes ; strain through jelly bag or coarse 

 cloth ; cook the juice fifteen minutes ; add as much 

 sugar as you have juice and boil again fifteen minutes, 

 and turn into forms or jelly cups ; dip forms in cold 

 water to prevent sticking. 



Cranberry Tarts. — Either of the sauces above will 

 make delicious tarts. Strained sauce generally preferred. 



Cranberry Pies. — For pies with upper crusts the 

 berries should be used whole, and cooked in the pastry 

 in the following proportion : 4 parts berries, 3 parts 

 sugar, I part water. 



Steamed Batter Pudding. — Stir the cranberries with 

 a light batter ; steam two hours ; serve with liquid sauce. 



Steamed Cranberry Dumplings. — Use cranberries 

 the same as apples ; steam about one hour, and serve 

 with sauce. 



Frozen Cranberries. — Some prefer the flavor of 

 frozen cranberries. Freeze them solid and throw into hot 

 water ; use one-fourth less sugar than in former recipes. 



The Bloomless Apple. — Discussions and figures of 

 the so-called bloomless apple appeared in this journal 

 for last January and July, 1889. Robert Manning, 

 secretary of the Massachusetts Horticultural Society, 

 who called my attention to Duhamel's figure of the Fig 

 apple (p. 7, January issue), has lately placed in my 

 hands an account of the variety by Dr. Diel in his 

 " Kernobstsorten, " published in Germany in 1804 (Vol. 

 8). The character of bloom appears to be the same as 

 in the instances already discussed, but the shape of the 

 apple, if the drawing is correct, is somewhat different 

 from the others. Diel calls the variety "bloomless fig 



apple" [Fei- 

 gcnapfel okue 

 Bluthe). He 

 gives many 

 old references 

 to it, showing 

 that in Europe 

 this singular 

 variation has 

 - been many 

 times record- 

 ed. Dr. Diel's 

 figure is re- 

 produced here, and may be compared with former prints. 



In the Gray Herbarium, at Cambridge, I have lately 

 seen flowers of this bloomless apple collected many 

 years ago at Montague, Mass., and Hagerstown, Md. — 

 L. H. Bailey. 



Centralia Fruit Shippers. — The Centralia (111.) 

 Fruit Shippers' Association met in the city hall in the 

 city of Centralia, July 19th, i8go, to settle up the associa- 

 tion business with the loader and the unloader, and to 

 adjust the bills and business pertaining to the past 

 strawberry season. 



The president and secretary were instructed to make 

 and have published a report of the business done this 

 season and the amount saved over past years, which is 

 as follows : 



Diel's Fig Apple. 



"We find from the report of the unloader that we 

 shipped to Chicago by the J. S. E. and Wabash rail- 

 way, 77 cars, containing 43,436 cases. Expenses for 

 telegrams, loading, unloading and freight on 77 cars 

 $6,718.20. 



" In comparing our reports of this season with our re- 

 ports of the past, we find that the association has saved 

 about five cents a case over past seasons, which, on a 

 light crop of 77 cars, amounts to $2,171.80." — J. Web- 

 ster, Pres. 



Evaporating Fruit. — Sladden & Son, of Eugene, 

 Oregon, have a bearing prune orchard of 2,500 trees, 

 in which they take much pride. For some time past 

 this firm has sold all the evaporated fruit from this 

 orchard for 10 and 12 cents per pound, and this year 

 they have received orders for 16 car loads more than 

 thay they can furnish. For this entire amount they 

 would have received 12 cents per pound. These 

 figures, being considerately above the average prices 

 paid for such goods, have lately elicited much comment 

 and inquiry, the outcome of which has been the as- 

 certaining of the methods adopted by these men in the 

 evaporating of their fruits. Their practices are entirely 

 different from those usually followed. They use no lye 

 to eat the skin so that drying will be facilitated ; they 

 use no sulphur ; they have no sweating process. They 

 simply put the prunes into the dryer for 12-18 hours, 

 with a rapidly circulating current of air at 150° F. ; then 

 put them into barrels, cover them to exclude dust and 

 keep flies out. The prunes are left in the barrel for 

 about six weeks, and then they are put into five and 

 ten pound boxes, neatly packed, wrapped and labeled. 

 In this condition, Messrs. Sladden say they have known 

 their fruit to keep for three years and be in just as 

 good condition as when first packed. Certain it is, 

 that samples shown the writer, said to have been put 

 up in this manner, have a delicious fruity odor, are 

 sweet, juicy and bright. — E. R. Lake, Oregon. 



Cross-Fertilization of the Grape. — It has been said 

 that no winged insects have been seen visiting grape 

 blossoms. This season, while hoeing near a grape 

 vine, I heard the humming of a bumble bee and went 

 to the vine to see what it was doing. I saw first one of 

 those small bees that burrow, some in the ground and 

 some in the dead stalks of plants, and because some of 

 the species burrow in dead mullein slalks, they are, in 

 this section, indiscriminately called mullein bees. This 

 bee was at work on the grape blossoms, flying from 

 cluster to cluster with all the nervous eagerness that is 

 characteristic of bees while gathering food. The bum- 

 ble bee I saw alight on a cluster of blossoms and crawl 

 around it two or three times, but with moderation, as if 

 her visit there was experimental. I at once went to an- 

 other vine and there saw two of the "mullein" bees 

 eagerly at work on the blossoms. Surely these three 

 bees alone could have pollinated hundreds of blossoms 

 in one day, even though some of them were a mile 

 apart. — J. T. Macomber. 



