d they will soon become
more healthy and vigorous. Trees exposed to cattle, hares and rabbits,
may be preserved from these depredators, without the expense of fence or
rails, by any of the following experiments. Wash the stems of the trees
or plants to a proper height with tanner's liquor, or such as they use
for dressing hides. If this does not succeed, make a mixture of night
soil, lime and water, and brush it on the stems and branches, two or
three times in a year: this will effectually preserve the trees from
being barked. A mixture of fresh cow dung and urine has been found to
answer the same purpose, and also to destroy the canker, which is so
fatal to the growth of trees.

APPLES are best preserved from frost, by throwing over them a linen
cloth before the approach of hard weather: woollen will not answer the
purpose. In this manner they are kept in Germany and in America, during
the severest winters; and it is probable that potatoes might be
preserved in the same way. Apples may also be kept till the following
summer by putting them into a dry jar, with a few pebbles at the bottom
to imbibe the moisture which would otherwise destroy the fruit, and then
closing up the jar carefully with a lid, and a little fresh water round
the edge.

APPLES DRIED. Put them in a cool oven six or seven times; and when soft
enough to bear it, let them be gently flattened by degrees. If the oven
be too warm they will waste; and at first it should be very cool. The
biffin, the minshul crab, or any tart apples, are the best for drying.

APPLE DUMPLINGS. Pare and slice some apples, line a bason with a thin
paste, fill it with the fruit, and close the paste over. Tie a cloth
tight over, and boil the dumpling till the fruit is done. Currant and
damson puddings are prepared in the same way.

APPLE FOOL. Stew some apples in a stone jar on a stove, or in a saucepan
of water over the fire: if the former, a large spoonful of water should
be added to the fruit. When reduced to a pulp, peel and press them
through a cullendar; boil a sufficient quantity of new milk, and a
tea-cupful of raw cream, or an egg instead of the latter, and leave the
liquor to cool. Then mix it gradually with the pulp, and sweeten the
whole with fine moist sugar.

APPLE FRITTERS. Pare some apples, and cut them into thin slices; put a
spoonful of light batter into a frying-pan, then a layer of apples, and
another spoonful of batter. Fry them to a light bro