196 
SOUTHERN CULTIVATOR. 
This is one of the few Northern Apples that may be considered worthy o f a place in the catalogues with our 
Southern Seedlings. 
Downing says of it: — '' A fine, large early winter fruit, which originated in the town of Hubbardston, Mass., and 
is of first- rate quality. The tree is a vigorous grower, forming a handsome branching head, and bears very large 
crops. It is worthy of extensive orchard culture. Fruit large, roundish oblong, much narrower near the eye. Skin 
smooth, striped with splashes, and irregular broken stripes of pale and bright red, which nearly cover a yellowish 
ground. The calyx open, and the stalk short, in a russetted hollow. Flesh yellow, juicy, and tender, with an 
agreable mingling of sweetness and acidity in its flavor. October to January.” 
“EED WARRIOE” APPLE. 
Editors Southern Cultivator — This splendid South- 
ern apple was first found in the orchard of Mr. Graham, 
of Coosa County, Alabama, and scions of it were sent to 
me by that indefatigable pomologist, Dr. W. O. Baldwin, 
of Montgomery, Alabama. The fruit is very large, often 
measuring fourteen inches in circumference, and covered 
nearly all over with deep red. It is juicy and well flavor- 
ed, and fit for the table from November till January. 
Robert Nelson. 
Macon, Ga., 1855. 
Imntstic Cranmitii nttli HttiptH. 
STRAWBERRIES AND THEIR PRESERVATION. 
We find the following seasonable recipes in the May 
number of Godey’s Lady's Boole : 
TO bottle fruit. 
Cherries, strawberries, sliced pine-apple, plums, apri- 
cots, gooseberries, &c., may be preserved, in the follow- 
ing manner, to be used the same as fresh fruit: — Gather 
the fruit before it is very ripe; put it in wide-mouthed 
bottles made for the purpose; fill them a? full as they 
will hold, and cork them tight; and seal the corks: put 
some hay [broorastraw will do] in a lai ge saucepan ; set 
in the bottles, with hay between them, to prevent their 
touching; then fill the saucepan with wate 'to the necks 
of the battles, and set it over the fire until the water is 
nearly boiling; then take it off; let it stand until the 
bottles are cold; then keep them -in a cool place until 
wanted, when the fruit will be found equal to fresh. 
STRAWBERRIES PRESERVED. 
Strawberries for bottling, or preserving, except for jam, 
should be ripe, but not in the least soft. Make a syrup 
of a pound of sugar for each pound of fruit. The sugar 
should be double-refined, although refined sugar does 
very well ; the only difference is in the color of the pre- 
serve, which is not so brilliant when done with other 
than crushed or loaf sugar. To each pound of sugar put 
a teacup of water ; set it over a gentle fire, and stir it 
until it is all dissolved; when boiling hot, put in thft 
fruit, having picked off every hull and imperfect berry; 
let them boil very gently in a covered kettle until, by 
cutting one open, you find it cooked through. That will 
be known by its having the same color throughout. 
Take them from the syrup with a skimmer, and spread 
them on flat dishes, and let them remain until cold ; boil 
the syrup until quite thick ; then let it cool and settle; 
put the fruit into jars or pots, and strain or pour the 
syrup carefully over, leaving the sediment, which will be 
at the bottom "of the pitcher. The next day, cover with 
several papers wet with sugar boiled to candy; set them 
in a cool, airy place. StrawbCiries keep perfectly well 
made with seven pounds of sugar to ten of fruit; they 
should be done as directed above, and the syrup cooked 
quite thick. A pint of red currant-juice, and a pound 
of sugar for it, to three pounds of strawberries, make the 
syrnp very beautiful. 
STRAWBERRY JAM, OR MARMALADE. 
Pick ripe strawberries free from every hull; put three * 
