410 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
t May 25, 189J. 
association is itself an education an 3 a preparation for the bigger 
world of life. Rubbing together in the work of the day, in the 
lecture-room, the reading-room, the Mutual Improvement Society, 
and the cricket-field, they learn to appreciate and understand those 
good personal qualities which enable capable men to advance them¬ 
selves with modesty, and everyone to get through the business of 
life without undue self-assertion or individual friction. This is 
the great merit of university training, and something of it I am 
sure is attained at Kew. 
Out of this grows one of the greatest charms of life, the 
formation of permanent and valuable friendships. But stay at 
Kew is short, and I have always felt that some organisation such 
as you propose would serve the double purpose of keeping Kew in 
touch with the men who have passed through it, and of enabling 
the men themselves to keep in touch with one another. Some¬ 
times in turning up old files of correspondence I have come across 
letters from distant parts of the world from men who were once 
with us. And nothing has encouraged me more as Director than 
to see the spirit of loyalty, not to say affection, which always 
animates Kew men towards their Alma Mater. 
Men go from us to all parts of the Empire, some in official, some 
in private employ. The maintenance of correspondence with every 
individual would be impossible. Still, to have a record of their 
whereabouts, to rescue their names and work from the oblivion which 
sooner or later falls on everything human, will be of interest to 
everyone concerned. 
After all, it is interest which makes work endurable, and 
anything which stimulates it in the long run well repays the 
trouble. 
Kew has now completed the first half century of its existence 
as a national and public institution. It has accomplished work 
already of which any institution might be proud. Its carries its 
influence through its men to every part of the world. That it is 
so strong arises in great measure from the fact that the uniform 
tradition which has animated every member of the staff from top 
to bottom is to work self-sacrificingly for Kew rather than for 
himself. Officials and employes arrive and pass away ; the 
institution remains, and grows in usefulness, in strength, and in 
beauty. All who have had a hand in the work are content that 
that should be their “record.” 
No one will find fault with us for reproducing the above letters, 
and if any hitherto undiscovered “ Kewite ” should be reached 
through our columns, he will, we suspect, hasten to be enrolled a 
member of the Guild, and recognising the salutary objects in view, 
we wish the organisation complete success. 
UTILISING SURPLUS FRUIT AND VEGETABLES. 
Reports concerning the extent of the hardy fruit crops are 
somewhat conflicting, but there appears to be a great abundance in 
some localities and a fairly good promise in others, these last 
being the greatest sufferers by frosts, which were very severe 
during the flowering period. Seeing what immense additions have 
of late years been made to the breadths of ground wholly or 
principally devoted to fruit culture, there is every prospect of the 
supplies this season being largely in excess of anything yet re¬ 
corded, and the chances are, therefore, that prices will rule lower 
than usual. With an increasing demand for good wholesome fruit, 
and which, as yet, is largely met by importations, it seems a great 
pity that any should be wasted for want of a little enterprise and 
skill on the part of those who have so much at stake. That a good 
market can be found for either first-class fruit preserves, bottled 
or candied fruits, I have not the shadow of a doubt, yet I advise 
no one, without any previous experience, to commence utilising 
their surplus fruit, or any, say, that cannot be profitably sold in a 
fresh state, to good account on a large scale, or they may get into 
the Bankruptcy Court before they know what they are about. 
First gain some practical experience on a small scale, and then 
launch out deeply and boldly. It is next to useless for persons to 
expect to be taught delicate manipulative acts from information 
supplied through the medium of either the press or private cor¬ 
respondence. Many useful hints may be obtained in that way, but 
it is only by practical experience, gained first on a small scale, that 
big ventures can be safely piloted to success. Much useful know¬ 
ledge could be gained by a visit to an Italian warehouse or large 
grocery store, where all the best samples of preserves and bottled 
fruits may be seen, and in particular a knowledge of the latest 
styles, both in the jars and bottles, with the different methods of 
making these air-tight in vogue. Those who at present only con¬ 
template going to work on a small scale may be content with 
more homely methods of bottling, stopping, and such like, and they 
will then be gaining much useful experience, and be better able to 
appreciate the more advanced practices of experts. 
Judging from inquiries which evidently have reached the 
Editor of the Journal of Horticulture, beginners are somewhat at 
a loss how to go to work, even on a small scale, and more especially 
as to the time that the different kinds of fruit and also vegetables 
require to be subjected to the boiling or steaming process. On 
page 3G8 there are several useful hints given as to how to proceed 
in the work of bottling fruit on a large scale, and these with slight 
modifications would answer equally well for the modest beginner. 
Green Gooseberries, ripe Apricots, Chenies, Currants, Green Gages 
and other Plums, Damsons, Raspberries, Strawberries, Peaches, and 
small whole and quartered large Pears are all suitable for bottling, 
for future use in pies and such like, ani the method of procedure 
should be very much the same in every csss. I believe some of 
the larger firms who bottle these verj extensively fill with water 
only, but the old housewife’s fashion of surrounding the fruit with 
clarified syrup is what I would still recommend. This syrup can 
be prepared as follows :—To every 3 lbs. of loaf sugar add the 
white of an egg and 1 quart of water, all being whisked together 
in a stew pan, then set to boil gently for five minutes, a little cold 
water being added occasionally. After being strained through a 
cloth it is ready for use. The fruit to be bott’ei should be quite 
sound, nearly ripe Plums being preferrel to any full ripe or 
cracked. These, also Apricots and Peaches, must be halved and the 
stones taken out, while the stalks have to be removed from all. 
After all have been neatly packed in the usual wide-necked bottles 
or the more improved jars and bottles a’luded to oo page 368, filling 
them to the neck, and then after pouting enough syrup to well 
cover the fruit they must be corked down lightly. Machines can 
be had for the latter process, bottles be’ng corked in Messrs. 
Beach’s factory very rapidly with their a'd. The next proceeding 
should be to pack the bottles in either a stock-pot, large kettle, or 
saucepan deep enough to admit of their standing upr’ght in cold 
water up to the neck. After packing haybands round them to 
prevent their knocking against and ciacking each oth'r set the pot 
over a fairly brisk fire. Rather more time is al'owed for some 
fruits than for others. Thus, after the boiling point is reached in 
the case of Gooseberries, another five minutes gentle simmering is 
needed ; Currants, Raspberries, and Stiawbeiries being allowed 
ten minutes. Apricots and Cherries twelve min ites. Plums and 
Damsons, Peaches and Pears one-quarter of an hour, simmering in 
each case after boiling point is reached ; the bottles to remain in 
the water till nearly cold, and be then duly wiped dry, faulty corks 
made good, and air be further excluded by means of either a 
covering of wax or a piece of tinfoil. The gla^s jars having a 
neck flange, rubber ring, and screw top are a great improvement 
on the old bottles, and would doubtless, if advertised, meet with a 
great sale. 
Vegecables, now that the drought hvs broken up will soon 
recover their lost ground, and most of the kinds suitable for 
preserving will doubtless be plent ful enough. French and 
Runner Beans are always appreciated, and the former, especially, 
might well be extensively grown, especially for storing. In all 
probability it would pay well to prepare them largely for winter 
use, and those who can place a good article on the market would 
have the monopoly as far as foreign competitors are concerned. A 
good recipe for preserving them is as follows :—Pick and string 
any given quantity of young Beans, and throw them into a large 
untinned copper preserving pan containing boiling water strongly 
impregnated with salt, cover them with fresh 'S ine leaves, and set 
them aside for twenty-four hours. They should then be drained 
upon a sieve, gathered up in neatly arranged bunches, and packed 
closely together, in either jars, bottles, or tin boxes, filling up with 
fresh water slightly flavoured with salt. Cork down, or otherwise 
make these air-tight, leakages also being remedied, and store in a 
cool place till wanted for use. Peas and Broad Beans are worthy 
of being extensively preserved, and for these also I have a recipe 
that will be hard to surpass. Tins or cans have hitherto been 
principally used for these, and those who intend trying what they 
can do in the way of preserving Peas should first obtain a sample 
tin or can from an Italian warehouse or grocer, and get a local 
tinman to copy and make the requisite number with their tops 
ready for soldering down complete. Fill these with fresh, newly 
shelled Peas ; cover with water to which a teaspoonful of salt, or 
enough to well impregnate it has been added, and then solder or 
screw down the tops as the case may be. Place them in a stock 
pot or saucepan, cover with boiling water, and boil them fast for 
half an hour, and then withdraw. Examine the tins for leakages, 
solder over, and store in a cool dry cellar. If strong glass bottles 
or jars can be procured, these, as explained on page 368, are 
decidedly preferable. Carrots in a young state are largely pre¬ 
served, and a very tender dish is available accordingly during the 
winter. These should be closely trimmed lightly scraped, and 
