R. M. Rello&g's Great Crops of 
FRUIT PUNCH. 
Sugar syrup rather than sugar in a crude 
form is preferable for sweetening any kind 
of beverage and is especially desirable when 
the foundation of the beverage is a fruit juice 
or a combination of several varieties of fruit 
juice, as is usually the case. 
Boil three pints of water and three cups of 
sugar twenty minutes. When cold add a pint 
of strawberry juice, a cup of orange juice, the 
juice of three lemons and one quart or more 
of water. 
STRAWBERRY FRAPPE. 
One qtiart of fine, ripe fruit, put through a 
press, and one pound of sugar; let stand until 
the sugar is dissolved, then add a quart of 
water and freeze until thick, but not stiff. 
STRAWBERRY WINE. 
Using overripe berries, mash them thor- 
oughly and let stand forty-eight hours. Then 
press the juice off. To every two quarts of 
juice add one quart of water. Put in four 
pounds of granulated sugar to each gallon of 
the mixture and put in keg or jug and let it 
ferment three days, then put siphon tightly 
in the keg, letting one end of siphon extend 
into a jar of water; this allows the gas to es- 
cape from the wine, but no air to get into the 
keg, which would spoil the flavor. Let stand 
six months, then draw it off into a clean keg. 
STRAWBERRY SHERBET. 
Boil together one quart of water and one 
pint of sugar fifteen minutes. Add a teaspoon- 
ful of softened gelatine and when cold strain 
over one pint of strawberry juice and the 
juice of a lemon. Freeze in the usual manner. 
STRAWBERRY SAUCE. 
One-third cup of butter, one cup powdered 
sugar, one teaspoon lemon or orange extract. 
Cream the butter, add sugar gradually and 
flavoring. To this add one cup strawberry 
pulp and the lightly beaten white of one egg. 
Chill thoroughly. 
STRAWBERRY SAUCE. 
Cream together butter and powdered sugar. 
Add flavor and when ready to serve mix in 
one or two crushed berries to tint the sauce. 
Add also a generous quantity of hulled berries 
cut in slices. 
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Tms MAP shows our location In the Michigan Fruit Belt on two great railroad systems, with spverni 
fast through express trains dally, delivering freight the same night it leaves here to Chicago, Toledo, In- 
dianapolis and Detroit, where plants are sent In fast through freights to St. Louis, Kansas City, Omaha. St.1 
Paul, Cincinnati. Cleveland, Buffalo and all intermediate points. 
Place your orders early so that plants may be sent while dormant and weather cool. Tf to be Tor- 
warded by freight, It is advisable to confer with your local freight agent as to time from above named 
points. Give full directions and route for shipment. 
Special Notice. Please note the fact that express companies give a special discount to nurserymen of 
twenty per cent, and pound rates, so that you pay only for the exact number of pounds the packages weigh; 
thus you can send here for your thoroughbred strawberry plants and elsewhere for_any bush, fruits you 
may want without any additional expense for exprescage. 
60 
