[To the Editor of THE SPECTATOR.] • read with great
interest Mr. S. L. Bensusan's lamenta- tion in his article " The Harvest of the. Hedges " on the lost art of converting the succulent fruits of the gardens and hedgerows into a variety of edible and potable products. It is true that, to a large extent, the lovable type of white- haired old lady with a pantry well stocked with the fruits of her handiwork, is dying out, but there is definitely a recrudescence of interest in the preparation of fruit and vegetable products from the cultivated or wild flora of our country.
The purpose of this letter is to point out that the University of. Bristol's Agricultural and Horticultural Research Station at Long Ashton near Bristol embraces a Department of Fruit Products which includes within its. scope the develop-. ment of Methods for fruit and vegetable preservation on a domestic scale and the broadCasting Of ' such of these as
h ave been' found to be worthy of wider publicity. COntraiy to Mr. Bensusan's belief the Women's Inititutes are most active in this matter and the Majority of our lectures are given to Institute 'gatherings throughout the country.
' My own particular section of the work (in 'association with Professor B. T. P. Barker, Director of the Research Station) may' not be without interest to yotir teaders.' In brief, it is the developMent of commercial methods of manu- facture of a very wide variety of products which can be made from surplus (not bad) fruit grown on our commercial planta- thins. It is Perhapg with a 'pardonable sense of gratification that- the commencement thiS summer of a definite indugtry along these lines can be mentioned, for very large quantities of pure fruit syrups for use with milk or aerated water have been prepared according to Long Ashton recommendations, and have met with very wide approval.
Dtir research work hag inchided all types of products. The strict teetotal element must rejoice when we study unfermented apple juiCe and other fruit juices, syrups and squashes ; thcige teetotalers who look forward to the inevitable break at ChristmaS should thrill when they, hear of our attempts to make wines ft:out loganberries and strawber;ies, and champagne from gooseberries, whilst the great majority should be pleased with the work which has produced. liqueurs and spirits from all. our berry fruits. The ,quality of some of'these products may indicatsd by the following occurrence. Two Sainples. of wine, strawberry and. raspberry made by myself in two se'ies of experiments, 'seemed worthy of further "study: Samples were .sent to a firm of French wine experts In Paris', with the rather loose description of Unlabelled wines that had corrie.into my possession." After.constdera e
.
thought 'the French experts replied that " Exhibit 4.4,, (straw- berry wine) was probably a light brown sherry (date uncertain) whilst the other sample resembled a French Verritenth.
Both wines were made on a domestici scale by very simple methods. ‘,..., , • • . , , . .
In an average year many tons of fruits and vegetables are 'wasted both in the gardens and 'allotments and in The large plantations. It is our hope that 'this position will quickly be altered arid that the delectable treasures' of our "fleas and orchards will be available all the year round.— Research Station,', Long Ashton; B 'kttol. - '
Previous page
