Canneberge. Moosbeere.

No. 603. - The Cranberry is a trailing shrub, which grows wild in swampy meadows and on the borders of inland lakes. It can be improved, however, by planting in any moist soil that is thoroughly manured with decayed manure. When cultivated in this way the berries will be larger and of better flavor, and the yield will be more abundant. The berries are round, of a reddish color, and have an aciduous flavor. There are several varieties. The bell-shaped is the largest, having a dark-red color. The cherry variety comes both large and small, the large kind being preferred. The color is dark-red, and it is considered next in excellence to the bell-shaped. The oval or egg-shaped Cranberry comes large and small also. It is a good variety, but not as profitable as the others.

Culture

No. 604. - Procure the plants with their natural earth and plant them early in spring, four feet apart, in moist sandy soil, well manured.

Cranberry Sauce

No. 605. - Pick one pound of Cranberries and wash them in cold water. Put them in a copper basin with a glassful of water and cook them over a brisk fire. Sweeten with sugar stirred in with a wooden spoon until they are like a marmalade. Then strain them through a fine sieve and put them in an earthen jar. The sauce is used with turkey and for tarts and pies. If Cranberries are cooked in tin basins they will not keep their rich red color.