Barberry and Medlar
The kindly fruits of the earth are more fully appreciated in days of war. Recipes have reached me from various quarters concerning the desirable preserves to be made of crab apples, of medlars, of Pyrus (or Cydonia) Japonica and of Berberis. Robert Bridges accused crows of " robbing the golden market of the bees "; and in regard to barberries we should be rob- bing the luscious harvest of the birds and robbing ourselves of a feast of beauty. However, the berries certainly make a very delectable jelly and do not require the amount of sugar needed by the crab apple. My own experience is confined to the fruit of the common wild species, which few people now grow—perhaps because it is the host of rust in wheat— but I should suppose that more lovelier sorts, such are Henriae, which decorate our gardens, would be not less agree- able to the palate. Here is a medlar recipe : When the medlars are quite ripe, wash them and put them into a preserving- pan with as much water as will cover them. Let them simmer slowly till they become quite a pulp. Then strain through a jelly-bag (do not press it through). To every pint of liquor add J lb. of sugar. Boil for 20 minutes, or till it is quite clear, and pour into jam pots. W. BEACH THOMAS.
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