1 Srpr., 1898.] QUEENSLAND AGRICULTURAL JOURNAL. 245 
Srrawberry Crper.—aA fair cider may be made by simply crushing out the 
juice and allowing it to ferment in an open cask without the addition of sugar. 
By leaving this in a warm place for several months, it becomes sufficiently 
acidified to pass for vinegar. A. better grade of strawberry vinegar may be 
made by adding to each gallon of the fruit-juice about a pound of brown sugar, 
and following the same methods as in making cider vinegar. 
A Summer Drixx.—An excellent summer drink may be made from straw- 
berries in this way:—Soak two quarts of whole fruit in vinegar for two days, 
then pour off the liquid over two quarts of fresh fruit, and allow it to stand as 
before; repeat a third time, and strain. To each pint of the liquid add one 
pound of granulated sugar, boil slowly for five minutes, skim, cool for a quarter 
of an hour, bottle, and seal. One or two teaspoonfuls of this in a glass of 
sweetened water gives inward satisfaction. These suggestions are applicable 
to other small fruits, with minor adaptations for special purposes. 
Our strawberry-growers always have a quantity of small, badly-shaped 
fruit which goes into the pulp-cask for the jam factories. Why not try one or 
two of these suggestions? Why always wait for an idea from America? Is 
it that we are too conservative, or too careless, or too non-progressive P 
The strawberry season is now upon us, and ample opportunity will be 
afforded for experiments on a small scale. An exhibit at one of our shows, 
six or eight months hence, of strawberry wine, cider, vinegar, and sweet 
beverages would be interesting, and might be productive of trade in a new 
by-product. 
AGRICULTURAL AND HORTICULTURAL SHOWS. 
Tur Editor will be glad if the secretaries of Agricultural and other Societies 
will, as early as possible after the fixture of their respective shows, notify him 
of the date, and also of any change in date which may have been decided on. 
