The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1897-07-10
"A Plea for the Garden.

| .AoAA Nu'AOo W t-1l1t1Nutc BAIueu,
however small itdnay be- Even though
it is nothing more than hot-bed, it
has its uses snd must not be neglected
Indeed, a good hot-bed is by no means
an unimportant item in table provision.
Its close second is the cold frame,
whlcA may be kept in use all summer
long for the purpose of raising q few
tender vegetables and the cuttings in
which every lover Of flowers delights.
The cold frame is so easily arranged
and so manageable that no one who
has ever enjoyed the possession of
such luxury will willingly be without.
In cold frame Of four ordinary
hot-bed sashes, three feet by six, one
may raise lettuce for a small family,
parsley, radishes and young onions.
There are few more highly priced
dellcacies than the little onions one
may grow in a well-managed cold
frame. Mixed with cucumbers they
are most relishable and healthful
dish, and one that the epicure finds
specially toothsome in the earlier days
Of summer.
The vegetable garden will be more
and more valuable to the family as the
processes of putting up vegetables be-
come more clearly understood. To
can garden products of all sorts is ex-
tremely easy if one onl y knows how
and has the patience to do the few
necessary things thoroughly aud at
the proper time.
Homegrown garden stuff gathered
freshly and put up before any of
the processes Of fermentation have
begun is far superior to any and all
factory-canned goods, save possibly
few fancy brands which command very
high prices and have we'll deserved
reputation for extremely high quality.
Factory goods are made up for the
most part Of the miscellaneous gath
erings from the gardens'of the farmers
in the Immediate neighborhoods or
from the markets Of the towns and
cities. It is scarcely to be supposed
that those who supply such products
will use extra care in sorting them.
Every one counts either in number or
in weight Or in bulk and yields just
SO much greater profit to the grower.
A critical examination of the fruit and
vegetables that go into the great fac
tories to be put up for good trade
would not create an appetite for such
wares
The careful and skillful housewife
who puts into her preserving kettle
only perfect specimens, who sees that
they are absolutely clean and that
there are no landings by soiled fin
gers, has canned fruit and vegetables
that one might eat with the keenest
relish. The dainty and fastidious
cook appreciates these minor. points
and enjoys the preparation of food
which she knows is immaculate as to
cleanliness~and irreproachable as to
the quality of the original product.
With alittle forethought and plan
ming one may put up large quantity
Of fruit at a very small cost Of time and
trouble. Do not undertake crate upon
crate at one and the same time. Try
thesother extreme. Get a dozen
boxes ofeberries Or small basket of
tomatogs;t and some day while dinner
is cooking prepare and can a few bot
ties, and see if the canning Of fruit
carriedaon by such easy stages is not
verys much more satisfaetew-. 'n"n
wheniit is done With" rush ana
string beans, peas, asparagus, lima
beans, corn and almost all other veg
etables may be canned by very SIM
pie process. Make them ready as;for
cooking for the table, put them into
glass jars, place them in q boiler of
water containing a. little straw, or
shavings so that the glass will not
come in contact with the boiler; then
put on the cover of the boiler and
cook for about six hours. Lift the
cover at the end Of this time, put on
the rubbers and covers of the cans,
which must be very hot and adjusted
quickly, after which the boiler is
again covered Let the boiling con-
tinue for twenty minutes, then screw
the can covers down'tightly and boil
for half an hour longer; then take the
boiler, cans and all, from the fire and
allow the cans to cool in the water.
Another way is to putth vegetables
into the cans and,put the covers and
rubbers on at once, but leaving the
covers loose. After four hours boil
ing screw down the covers as tightly
as possible and boil two hours longer;
remove from the fire and cool before
removing the cans from the water
New York Ledger.