(1) The Apple (2) Principles of Fruit Preservation: Jam Making, Canning and Drying

Abstract

(1) A NEW volume from the pen of Sir Daniel Hall is always an event in the horticultural or agricultural world. Apart altogether from the substance, one is sure of a book delightful to read for itself alone. The latest book, however, appears at a time when fruit-growing in Great Britain, stimulated to no small degree by the propagandist activities of the recently defunct Empire Marketing Board, is experiencing a definite recrudescence, so that a double importance is attached to its publication. The British public is becoming slowly educated to the knowledge that British fruit can be, and often is, better than the best of the imported, and will learn in time to ask for home-grown produce, not because it is patriotic to do so, but because it is the best. That time, however, will not come until the market has been purged of the high percentage of definitely low-grade produce that still comes from many orchards. The dissemination of knowledge of better methods of fruit-growing is the essential requirement among producers, and this new book should do much to help.

(1) The Apple.

By Sir A. Daniel Hall M. B. Crane. Pp. 235 + 12 plates. (London: Martin Hopkinson, Ltd., 1933.) 10s. 6d. net.

(2) Principles of Fruit Preservation: Jam Making, Canning and Drying.

By T. N. Morris. (Monographs on Applied Chemistry, Vol. 6.) Pp. xiii + 239. (London: Chapman and Hall, Ltd., 1933.) 15s. net.