. The Cuba review. THE CUBA REVIEW 29 AGRICULTURAL MATTERS ROSELLE ICES AND SHERBERT It may be of interest to readers in foreign countries to know that roselle soda water, roselle sundaes, roselle sherbet and roselle ice cream are now included among the other standard offerings of a similar character in some of the best restaurants and ice cream parlors in Manila. The Revieu' also states that a Mr. and Mrs. Worcester made roselle sauce, sirup, jelly and wine without any factory utensils, all the above-mentioned products being strictly "home made'' in the full sense of the word. According
. The Cuba review. THE CUBA REVIEW 29 AGRICULTURAL MATTERS ROSELLE ICES AND SHERBERT It may be of interest to readers in foreign countries to know that roselle soda water, roselle sundaes, roselle sherbet and roselle ice cream are now included among the other standard offerings of a similar character in some of the best restaurants and ice cream parlors in Manila. The Revieu' also states that a Mr. and Mrs. Worcester made roselle sauce, sirup, jelly and wine without any factory utensils, all the above-mentioned products being strictly "home made'' in the full sense of the word. According to the figures submitted by Mr. Worcester, from 407 kilograms of fresh calj'- ces were made 67 half-pint () jars of jelly; from the waste of this material, con- sisting of seed pods and "butt ends" of the calyces, 112 pint () bottles of sirup were made. Of another "batch" of 761 kilo- grams of fresh fruit were made 6 half-pint jars of jelly, 2,021^2 pint () jars and 269 half-pint jars of roselle sauce, 81 half- pint jars of roselle "butter," and 100 pint bottles of sirup. Three kilograms prepared fruit (equal to 6 kilograms of fresh fruit) ainl kilograms of best refined sugar made 131 J^-pint jars of sauce. Nine to twelve half- pint jars of jelly were obtained from 3 kilo- grams of prepared fruit. By heating the sugar to the point of melting and then pouring it into the boiling juice a harder jelly was obtained than if the sugar was not heated.—The Philippine Agricul- tural Review, June 1914. These figures should prove interesting to the Cuba Review's readers in Cuba as I'oselle is well known there and grows freeh. AFRIKANDER CATTLE IN CUBA Cuba has begun the importation of Afri- kander cattle from South Africa. This pecu- liar breed of cattle, the origin of which is shrouded in mystery, will probably consti- tute an important introduction for the live- stock dealers of that country. The outcome of the infusion o
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