August, 1917 
WISCONSIN HORTICULTURE 
209 
A LARGE STOCK OP 
Apple, Cherry and Plum Trees, Grape Vines 
Blackberry and Raspberry Plants, 
and Strawberry Plants 
Both Everbearing - and common varieties. 
And a general line of ORNAMENTAL TREES, SHRUBS and ROSES. 
All stock clean and thrifty, the besttliat can be grown in Wisconsin. 
GREAT NORTHERN NURSERY CO. 
Write for catalog and prices Baraboo, Wis. 
12. Clarified apples. 
10 Greenings, sliced thin, in rings, 
Parboil in boiling water; 
Drop in syrup made from 
2 cups crushed sugar and a little water > 
Shake over fire until done. 
Should be clear. 
13. Apple syrup. 
1 doz. tart apples, 
1 pint red-raspberries; 
Cook in water to cover. 
Strain, boil 10 min. add 
% quantity of sugar, 
Boil 5 min. longer. Seal. 
14. Apple butter. 
Boil new cider until reduced one half, 
the day before it is to be used; 
To every 4 gal. boiled cider allow 
Vi bu. juicy apples, pared, cored and 
quartered. 
Fill large kettle with the cider and 
add as many apples as can be kept 
moist; 
St.ii frequently and when apples are 
soft beat with wooden spoon. 
Cook until dark brown. 
Have boiled cider on hand in case it 
becomes too thick and apples if too 
thin. 20 minutes before removine 
from fire add cinnamon and nutmeg 
to taste. 
Keep in stone jars. 
15. Apple catsup. 
/'eel, core and quarter sour apples, 
Stew until soft in as little water as 
possible, 
Put through sieve; 
To each quart of water, add 
1 teasp. pepper, 
1 teasp. cloves, 
1 teasp. mustard, 
2 teasp. cinnamon, 
2 medium sized onions chopped fine, 
1 teasp. salt, 
1 pint vinegar; 
Boil 1 hour, seal tightly. 
16. Apple jam. 
Pare, core and chop 
1 lb. apples, 
1 lb. sugar, 
1 cup chopped raisins, 
1 lemon, juice and rind chopped, 
1 orange, juice and rind chopped; 
Cook until clear and thick. 
17. Apple delight. 
2 cups chopped apple cooked in double 
boiler with 
2 cups sugar, 
1 orange. 1 lemon, juice and rind 
chopped. 
1 cup chopped raisins; 
'ook 1 hour and add 1 cup chopped 
walnuts 5 min. before done. Seal in 
jelly glasses. 
18. Apple preserve. 
Use ripe Pippins or Bellflowers, 
Pare, core and quarter; 
To each pound allow 1 pound sugar and 
the grated rind and juice of two 
lemons; 
Boil sugar and water until clear, add 
juice and rind of lemons, then ap- 
ples; simmer gently until clear and 
tender but not broken; stand aside to 
cool. , 
When cold, put into jars, cover closely 
and stand in cool place for week, 
then turn carefully into kettle; bring 
to boiling-point and simmer 5 min- 
utes; return to jars and seal. 
19. Apple relish. 
3 lbs. pared and diced apples, 
1 lb. raisins, 
1 lb. pecan meats. 
2 oranges, chop peel and cut pulp into 
small pieces: cook 1 hour, adding 
nuts 5 minutes before done. 
JEWELL 
MINNESOTA 
GROWN 
Nursery Stock 
!■ Complete assortment 
of Fruit and Orna- 
mental stock in all 
varieties suited to 
northern culture. A 
specialty of Hardy 
Shade Trees, Wind- 
break Stock, Ever- 
' greens (Conifer- 
< ous) , Deciduous 
Shrubs, Apples and 
; Native Plums. 
AGENTS WANTED 
The Jewell Nursery 
Company 
Fake City, Minnesota 
A'WWWWW\'\'WW%'WWVWWt'VV'W*.j 
'i “We have a Fine Lot 
of Plants for the 
Garden” 
SEND FOR LIST 
J. E. MATHEWSON 
SHEBOYGAN, WISCONSIN 
WVW VW 
^vvvvvvvvvv% vvv^/vvv^. V vv 
Quality Stock 
Strawberries 
Native Plum Small Fruits 
Apple 
WISCONSIN GROWN 
f or Wisconsin Planters. Read 
our Price List before you 
buy, and save money. 
62nti Y’ear 
Kellogg’s Nurseries 
Box 77, Janesville, Wis. 
