THE FRUIT INDUSTRY.

Colonist, Volume LII, Issue 12878, 23 August 1910, Page 2

THE FRUIT INDUSTRY.

the paparoa shipment of apples: . In. our issue of the 9th inst we reviewed the report from the .Produce Commissioner to the High Commissioner v on the Paparoa shipment «-.i apples. While we quoted extensivoly the more essential portions, avc did not give the whole of the report, and in consequence of information : which has reached us sine« there is one matter in the report to • which we wish again to refer, and that is with regard tothe temperature at which tlie apples were .carried. The . iepbit states : "The engineer informed me that he was instructed in New Zo.iland to keep the temperature of -the fruit chamber at from 33 to 35 degrees; and this, as far as possible lie had done, although in several instances tlio log recorded that 38 degrees had been reached. . . ..A good many of the apples when cut had an appearance as if they . had been slightly touched with frost, and the opinion was freely expressed by experts ': in the trade that they had "been carried at too low a temperature, v '-.. In any future shipment of apples I would strongly recommend that the temperature should be maintained' at -f roai 38 to 42 degrees.'? There is an impression in some quarters that the steamship people were. to blame with regard to the unsuitable temperature, but it seems that the instructions were fairly well carried out and the. maximum temperature reached is now recommended as the minimum for any future shipments. The temperature of from 32 to 35 degrees was that retommended by the Department ; it is the temperature at which the Tasmanian fruit is carried, and it was adopted after consultation with the authorities of that State. It is quite apparent that every reasonable care was taken by all concerned in the despatch and carriage of the fruit.

Eggs ala Soubise" are great favourite with onion lovers. Boil onions until soft and rub through a sieve; there should be one cupful. of onion puree. Melt two tablespponsful of butter, add one . and one-half tablespoonfuls of flour and the onion puree. As soon as thoroughly beaten add onethird of a cupful of milk. r Bring to the boiling point and, add the yolk of two eggs slightly beaten. .Season to taste with salt and pepjwfv and add five hard boiled eggs cut in thin slices. Just before serving sprinkle with one half tablespoonful of finely chopped parsley. Eggs and onions prepared in this way are very delicious aiid make an excellent dish for tea. Not a little depends upon the" tea if the palate is to be pleased. Connoisseurs prefer one or other of the delicious blended teas placed on the market oy the Empire Tea Company. These blends may be briefly described. The "Dragon" brand at 2s 8d per lb is a tea of extreme merit- It V a%>l u t«ly Pure, and of lion drinking qualities. The liquor is strong and the texture is silky. The "JDlephant" brand at 2s 2d per lb' is another iifisty tea, the bouquet '' and aroma are "distinct and thstea gives the utmost satisfaction; y The yNey,' Orescent, brand- <of; 2s per lb is the ■great favourite and finds its way into mansion and cottage -alike. It is a tea ,of special merit and seems to please every palate. The' ''Crescent" brand at Is, lOd will pleaso'most people with its . rich flavoury . quality. .--.The '-Mikado" brand at Is 6d per lb is the best family tea at the* money, though moderate, in cost, it is high in quality. These tea% are 1 procurable froim nearly all storekeepers.*, - ; . -