744 
Supplement to the " Tropical Agriculturist." 
[April 1, 1899. 
not be grown iu Queensland, wliich seems to pro- 
Tide the conditions suitable to the cultivation 
of almost every agricultural product! Cic.io has 
indeed been grown already as an experiment, and 
Mr. Cowley says .',hat one thing has been ascertained 
as a result of the trial in his nursery, and that 
is, that " it should be left uupruned," and that 
it is as well to let nature have her own way iu 
Queensland. He will l)e interested to leurn that 
after many years' experience in Ceylon the same 
decision has been arrived at as regards the cacao 
tree. Messrs. Be. Moleyn are said to be planting a 
considerable area with cacao in the Russell district 
of North Queensland. 
It is tantalising — says Tlaatiny Opinion — to 
think of what the consumption of coffee might be 
but for the adulteration that is practised. Prof. 
Cochran of the Department of Agriculture at 
Washington has made examinations of a large 
number of samples of sound coffee with the follow- 
ing results : — 
1. Composed of bran, cracked wheat, and a 
little caramel ; chiefly wheat-bran sweetened and 
roasted. 
2. Sample beans about the same relation to 
coffee as wheat screenings do to wheat. 
3. Boasted sweetened wheat 75 per cent, 
coffee 25 per cent, 
4. Composed of roasted and rather finely broken 
grains of wheat and barley. 
5. Sample is composed chiefly of wheat bran. 
6. Coffee about 64 per cent, pea bulls 13 per 
cent, chicory 23 per cent. 
7. Sample is roasted rye. 
8. Sample is roasted barley. 
9. Sample is composed of wheat, chicory, 
coffee, and peas coarsely ground. 
10. Composed of peas about 69 per cent, grains 
29 percent, and chicory about 2 per cent. 
11. Sample is composed of bran, cracked whe it, 
chaff and caramel. 
12. Sample is composed of wheat, chicory, coffee 
and peas, all coarsely ground. 
Of all the samples examined but four were found 
to be composed of pure coffee, and of these three 
were pronounced to be of '• very inferior quality." 
The Jamaica Agricultural Society's Journal re- 
marks th&t though the budding of the mango is 
generally considered impossible, it has been done 
by experts in Florida, and can be done by others 
when understood. The secret lies in taking the 
bud from about the middle of the growing shoot 
where they are well developed, and yet not too 
tender — -where the colour of the bark is just 
turning from green to purple — and at a time 
just prior to a vigorous stage of growth in the 
tree to be budded. The shield method has been 
used, but the ring plate style is recommended 
as being better. 
The following recipes for preserving and 
pickling tomatoes given by the N.S, W. Agri- 
cultural Gazette should prove acceptable to house- 
keepers : — 
Green Tomato Pickle. — Wash and cut out the 
stems of green tomatoes ; and place in layers with 
s.ilt sprinkled between them. Let them remaiu 
in the vessel two days, then drain ; and put in jars 
or wide-mouthed bottles with a few chillies, bruised 
ginger, whole pepper, cloves, and onionu, and All up 
with the best vinegar. Thea place the jar in a 
cool oven in a saucepan of water, which must boil 
until the tomatoes are cooked tender, but not don« 
too soft. 
Tomato Pickle. — Scald the tomatoes, remove the 
eki.i ; boil .spice, whole pepper, a little garlic in 
the vinegar ; pour on tomatoes while hot ; put in 
pickle-boitles, seal securely. This pickle is im- 
proved by keeping. 
Tomato Chutney. — 4 lbs. of tomatoes, scalded 
and peeled; 1 lb. of very sharp apples peeled and 
cired, 6 oz. of stoned raisins, 6 or. currants, a 
little lemon peel, 4 lb. of brown sugar, 2 oz. chillies, 
2 oz. bruised ginger, 1 oz. garlic, 3 or. onions, 
a large stick of horse-radish grated, and a small 
bunch of mint. Chop all these ingredients coarsely. 
Mix all togetherwith one pint of vinegar, put on 
lime-juice. Put into a saucepan to simmer by the 
side of the fire until clear. The cimtnej' should be 
syrupy, but not too liquid, and all the ingredients 
should be tender but not cooked to a pulp. 
Tomato Sauce. — 6. lb. of tomatoes, 1 lb. onions, 
\ oz. ground ginger, I oz. cloves, 2 oz. salt, cayenne 
to suit taste. Boil slowlj- for four hourg. Strain 
throuph a colander ; add sugar to taste ; boil to a 
proper consistency. 
Hed Tomato Ja7n. — Scald the fruit and remove 
the skins ; put the fruit into a preserving pan 
(enamel); sprinkle sugar over the fruit, let it stand 
twelve hours; boil up the fruit, add more 
sugar, making fruit and sugar equal ; boil quickly, 
stir carefully. Try a little on a plate; if suffi- 
ciently boiled it will set and have a glaze. All 
tomatoes, when made into jam, require some 
flavouring to take away the vegetable flavour 
which they have. There are so many e.xcellent 
fruit essences, such as lemon, strawberry, jargonel, 
&c., that this matter may be left to the cook's 
discretion. 
Yelloiu Tomato Conserve. — Scald the fruit 
that the skin may be removed. This is an im- 
portant item when preparing tomatoes, either for 
culinary purpose or jam. making. Sprinkle sugar 
over the fruit ; let it stand for a few hours (to set 
the fruii ), then add more sugar, and boil rapidly, 
keeping it carefully skimmed. Any fruit-flavour- 
ing can be added, with a little acid, such as lemon- 
juice. It is thought by some that three-quarters 
of a pound of sugar is enough for most fruits; my 
experience is that equal parts is best. 
