588 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



the spoon in thick drops, take it off quickly and put into jelly glasses. The 

 Plum pulp which is left can be put through a cullender and used for Plum 

 butter. 



Another recipe — Plum Preserves. — Take equal weights of fruit and sugar, 

 place in stone jar a layer of fruit, then a layer of sugar, alternating thus until 

 quantity desired is reached. Let stand overnight ; in the morning dram off 

 the syrup that will have formed into a porcelain kettle, place same over a fire 

 and let syrup come to a boil, then pour it over fruit in jar again ; repeat this 

 every day until the fourth heating, when fruit and syrup are both put in kettle 

 and boiled for a few minutes. Place same in glass jars while hot, seal, and put 

 away in some cool and preferably dark place. 



Still another recipe. To each pound of Plums add a pound of sugar, put 

 the fruit into boiling water until the skins will slip, peel and sprinkle sugar 

 upon each layer of fruit in a bowl, allowing them to stand overnight, then pour 

 off the juice, bring quickly to a boil, skim, and add the Plums ; cook very slowly 

 till tender and clear, which will take about a half-hour ; take them out care- 

 fully and put into a pan, boil the syrup for a few minutes longer until it thickens, 

 pour it over the fruit, seal or tie them up. 



In the autumn of 1902 eight varieties of American Plums were preserved at 

 the Central Experimental Farm, Ottawa, in order to learn what differences 

 there were in these kinds for the purpose : — 



These were preserved with and without the skin. In nearly every ease 

 the peeled fruit made the best preserves. The Bixby, however, cooked with the 

 skin on was the best of all those tested, having a better flavour than any of the 

 others, both peeled and unpeeled. With some varieties 1 lb. of sugar to 1 lb. .of 

 fruit was found to make the preserves too thick ; on the other hand, f lb. sugar 

 to 1 lb. of fruit in some cases did not make them quite sweet enough. None 

 of the varieties tested were found markedly astringent, though most of those 

 cooked with the skins had a flavour, not unpleasant, but peculiar to the 

 American Plums. The proper proportions to be used in preserving each variety 

 will have to be learned by experience. The following are some of the notes 

 made on the preserves, arranged in descending order of merit : — 



Bi.rby.—l lb. sugar to 1 lb. fruit, unpeeled; good colour, good flavour, skin 

 tender. 



Cheney. — I lb. sugar to 1 lb. fruit, peeled ; attractive amber colour, good 

 flavour. 



Cottrell. — 1 lb. sugar to 1 lb. fruit, peeled; amber colour, sweet, rich, 

 good. 



New Ulm. — 1 lb. sugar to 1 lb. fruit, peeled ; attractive, pale, good flavour. 

 Manhato. — 1 lb. sugar to 1 lb. fruit, peeled ; pale, clear amber, good flavour, 

 but too sweet. 



Bouncer. — 1 lb. sugar to 1 lb. fruit, peeled ; attractive, but too thick, good 

 flavour. 



Bixby. — 1 lb. sugar to 1 lb. fruit, peeled ; too sweet, not as good as un- 

 peeled. 



Cottrell. — | lb. sugar to 1 lb. fruit, unpeeled ; attractive colour, not as good 

 as peeled. 



*S'i7ff .s- Wilson, -1 lb. sugar to 1 lb. fruit, peeled ; dull amber colour, good, 

 but loo rich. 



Bouncer. — f lb. sugar to 1 lb. fruit, unpeeled ; attractive colour, good 

 flavour, but skin tough. 



Manhato. — 1 lb. sugar to 1 lb. fruit, unpeeled; fairly attractive colour, but 

 too sweet. 



New Ulm. — 1 lb. sugar to 1 lb. fruit, unpeeled; attractive ^colour, good 

 flavour, but tough skin 



