401 
THE LADIES' FLORAL CABINET. 
both classes will welcome some reliable information on 
the subject. 
The cider must be boiled while it is fresh and has not 
begun to ferment, and it must not be boiled in iron. If 
there is a large quantity of cider to be boiled, a new 
tin wash-boiler or a copper one that has not the tin worn 
off will be found convenient. Of course the vessels 
must remain uncovered as the cider should boil away 
until it is reduced to half its original quantity. It will 
require frequent skimming. When it is boiled enough 
it can be put into crocks or jugs, for it will need to settle 
before using. 
It will keep a long time, and is excellent for mince 
pies. 
Sweet apples are best for cider apple sauce. The old 
fashioned Winter Sweets, a medium-sized apple, with a 
yellow skin slightly speckled with brown. They are ten¬ 
der and not very juicy. Pare,core and quarter them, and 
put them in the warming-oven for twenty-four hours to 
dry a little, so they will not boil to pieces. If apples that 
are thoroughly dried are used, soak them over night in 
a little water. When the apples are ready, put what 
cider you wish to use in a granite-iron or porcelain 
kettle and heat it to the boiling point; then put in what 
apples you think will be required, remembering that 
they will swell a little. As they begin to heat, move 
them about occasionally with a wooden spoon so that 
those on the top will change places with the bottom 
ones, but do not stir them so they will break. When 
the whole mass is hot, set them where they will only 
simmer until tender. If the cider was made wholly 
from sour apples, the sauce will require the addition of 
some brown sugar. There should always be some cider 
in reserve to add should more juice be needed. When 
done put in crocks or wooden vessels. 
Apple Jelly. 
Greenings make nice jelly, but any sour, juicy apples 
will answer. Pare and core, cutting them in 
quarters. Cook them in a porcelain or granite-iron 
kettle and put cold water on them in the proportion of 
a pint to four pounds of apples. Boil till perfectly soft, 
stirring occasionally to prevent burning. When they 
are done put them into a jelly-bag and drain but do not 
squeeze them. Measure the juice and allow a pound of 
granulated sugar to a pint of juice. Boil for twenty 
minutes, then cool a little in a spoon, and if it will jelly 
at all it is done; if it will not jelly, boil a little longer 
and pour out into jelly glasses that have been heated. 
When perfectly cold put white papers, cut to fit the 
inside of the glasses, over each one; wet the papers with 
brandy or alcohol and paste brown paper tightly over 
the top and set them in a cool, dry place. The apples 
that remain in the bag can be used for sauce by adding 
sugar, a little water and some flavoring. 
Cranberry jelly is best if made but a short time before 
using, as it loses its flavor and color by standing. 
Apple Compote. 
Spitzenbergs are an excellent apple for this purpose 
on account of their richness and flavor. Select medium 
sized apples, pare and core them, cutting in quarters or 
halves. Make a syrup of a half pint of cold water, the 
same quantity of granulated sugar and the juice, and a 
little of grated rind of a fresh lemon. If cinnamon 
flavor is liked put in a stick and remove it before the 
apples are put in. Boil the syrup in a preserving kettle 
a few moments to dissolve the sugar and then put in the 
apples and cover the kettle closely. Set them where 
they will not boil, only simmer. If they are inclined to 
stick to the kettle shake it occasionally. When they 
are transparent remove with a skimmer to the dish in 
which they are to be served and boil the juice down till 
there is just enough to partially cover them, then pour 
it over and set it away to cool. 
A New Way to Serve Canned Salmon. 
Open the can and drain out all the oil; slip the fish on 
a platter, remove all pieces of skin and loose bones and 
arrange it in the form of the two sides of a fish. With a 
fork carefully mix through it a well-beaten egg, and 
then smooth over the surface and dredge lightly with 
flour. Have ready a hot griddle with sufficient fresh suet 
to fry nicely, and with the aid of a pancake turner and a 
broad knife, lay it with the floured side down on the grid¬ 
dle. The other side can now be dredged, a nd it will require 
but a few moments’ cooking before it will be ready to 
turn. The fish only needs to be cooked enough to set 
the egg and brown it slightly. 
Mrs. C. G. Herbert. 
NOTES AND COMMENTS. 
LOSSES BY MAIL.—We have received several 
Complaints concerning remittances made which failed 
to reach us. We desire to know of every case where 
money sent to us has not been acknowledged, together 
with all needful particulars as to dates, etc., to aid us 
in having justice done to all. 
* * * 
INDEX FOR 1884.—We have prepared an Index 
with Title Page for the current volume of the “Floral 
Cabinet” and will mail a copy free upon receipt of a 
request from any Subscriber. 
* 
* * 
Sports. —The tendency of every form of vegetable 
life to sport, or to assume some new form of leaf or 
color of flower, or, as has been frequently noticed, a 
branch of a tree or shrub will monopolize all of the 
vitality of the plant, making an enormous growth for a 
season, while all the other plants remain dormant, or 
at least making only a whorl of leaves and forming a 
new bud, the commencement of the next year’s growth, 
lias astonished every one interested in the phenomenon 
of plant life. These sports are of great importance to the 
nurserymen, as through their agency very many of our 
most valued plants, used in the decoration of the con¬ 
servatory, garden, or greenhouse, are produced. The 
causes that are constantly at work producing these 
very strange, and, in some cases, wonderful variations, 
we cannot explain. That they existed for a very 
long time we have every reason to believe, although we 
have, until recently, given them but little attention. 
Some of our best horticulturists assert color sports to be 
the result of a diseased condition of the plant producing 
