1 SEpr., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 325 
EXPORT AND IMPORT OF WHEAT—NEW SOUTH WALES. 
In the first six months of 1899, New South Wales shipped to Noumea, New 
Caledonia, 13,480 bags of wheat. The colony exported during that time 28,158 
bags, and imported 125,215 bags. 
KEI-APPLE SEED. = 
Lasr June we printed an article (illustrated) on the Kei apple, or, as it is 
called in South Australia, the Kaffir apple (Aberia, Kaffra, ov Caffra). Vt 
appears that the fruit is being so largely planted in that colony that no morc 
seed is available at present. Some of the nurserymen (says Garden and Field, 
Adelaide) have plants, and quote 60s. per 100 for them. ‘The same journal 
gives the following recipes for utilising the fruit. We can vouch for the 
excellence of the jam, having tasted that made by Mr. Herries, of Brisbane : 
Kei-apple Jelly.—Wipe the Kei apples, scald them to remove the skin, 
boil them up in as much water as will float them; when reduced to a pulp, 
strain off all the juice ; to each pound of juice add 14 lb. of sugar, as the fruit 
is very acid; boil till it jellies, aie a few drops are put on a cold plate: This 
jelly is served with game and other meats, taking the place of currant jelly in 
English cookery. 
Kei-apple jam is made similarly, but requires more sugar—say 1+ 1b. sugar 
to 1 lb. fruit. 
Ky-Ky sauce is made similar to tomato sauce, but leaving out the garlic, 
It is like the Queensland paw-paw apple sauce. 
The name “ Ky-Ky sauce” is one of Mr. Page’s own invention. He speaks 
from personal knowledge in recommending these recipes as being well worthy of 
trial. He says that the jam and jelly is equal to that made from Cape goose- 
berry, which is one of the most delicate and agreeable: of all preserves. 
Kei apples can also be cooked as other fruit, and is much like rhubarb, but 
requires more sugar. 
Mr. James Page, who furnished the above recipes, also gives one for Cape 
gooseberry jam, which should prove of yalue to farmers on whose land the Cape 
or native gooseberry grows to perfection without cultivation :—Wash the berries 
and prick them; take equal weight of sugar and fruit; mix together, and. let 
stand for 12 hours; then boil and keep stirring till it is a rich marmalade ; no 
water required. 
Anyone having Kei-apple seed to dispose of would do well to communicate 
with Mr. H. Sewell, Adelaide, South Australia. 
LONDON MARKETS. 
Gincrr.—Inquiry for ginger is very limited at present. Bold and medium, 
roughly cut and scraped, limed, fetched 70s.; medium and small, roughly cut 
and scraped, limed, rather wormy, 37s. 6d. ; small, wormy, 23s. 6d. ; bold, brown, 
washed, rough Calicut, 33s. to 83s. 6d.; mouldy, brown, washed, rough Calicut, 
30s. per ewt. Holders of Jamaica ginger had to suffer a heavy fall last May of 
from 4s. to 7s. per cwt. in order to sell. Prices ranged from 78s. for good, bold, 
washed to 58s. for ordinary dark. Green ginger brought 15s. per ewt. ‘Towards 
the end of June, however, the long-continued depression gave way to a better 
tone, and prices for best sorts were considerably higher; fair to good, plump, 
bright, washed Jamaica selling at from 70s. to 77s.; and Planting Opinion for 
15th July says:—Planters should give an eye to this product, as a considerable 
advance in prices may be looked forward to, amounting, in fact, to “a revolution 
in the market.” 
Ruzpper.—Market quict. Fine hard Para brought 4s. 23d. to 4s. 3d.; 
negroheads, scrappy, 38. 5$d.; island, 2s. 10d. up to 16th June, when a fall of 
from 1s. to 28. per ewt. was accepted on the greater part sold, Central 
American sold at the lowest prices on record. 
