Evening star., 1909-04-24
7SV@S

sort can be routed by the free use OF
air slaked lime. Sprinkle freely in the
places they frequent and they will leave
at once. \ Missouri remedy for ants
consists in mixing little tartar emetic
with an equal quantatiy of powdered
sugar. Put in saucer, moiSten with
water to a cream, and place where ants
are troublesome. If the water dries
away, add more. This is said to be un-
failing.
Garden ants can be driven away by
about their haunts. Another good way
is to locate their nests. place quick lime
at the mouth and wash it down with
boiling hot water.
The War on Rats.
In addition to the direct damage rats
do-a considerable part of the annual
fire loss of $150.OOOOOO in the United
Ste es being laid to their habit Of gnaw-
ing the insulation from electric wires
they are now recognized as active agents
in carrying disease germs from house to
house and city to city. Trapping or pois-
oning are the methods most approved for
th,ir determination. Other means sue
cessfully employed for keeping both rats
and mice at bay. are strong spirits of
ammonia sprayed into their holes. chic
ide of lime put in their runways TO burn
their feet, pounded and broken glass
flied into their holes. or cloth spread
with white of egg, then Sprinkicd thick
ly with red pepper and tackled over their
holes pepper side in.
Canning Wild Mushrooms.
With meadow mushrooms springing up
over night the woman who knows what
is what will be glad to hear the latest
scientific way of canning them for future
use. The authority in question is f. F.
Pernot who is quoted in a bulletin of the
Oregon station, United States Department
of Agriculture. Select, he says, for can
ming, the buttons ranging in size from
the smallest to those with the cup break
ing from the stem. These will remain
firm and white after being heated The
larger mushrooms break and become
mushy, but can be preserved by drying.
When sufficient buttons arc gathered.
clean by peeling or wiping with cloth.
removing any soiled spots or earth that
may adhere. Cut off the stems. leaving
from a half inch to an inch adhering
to the cap. They may then be placed in
a granite iron kettle and heated with
water until shrinkage ceases, after which
they are placed in sterlized cans and tho
liquor poured over them, completely filing
the can. If glass cans are used. after fill
ing they should be placed in boiler or
large kettle of water. protecting them
a layer of excelsior. Place the covers
loosely over the cans. put on the lid of
tn boiler. bring the water to boil
and cook for half an hour. Remove the
cover from the boiler. adjust the rub
bers and can tops, and screw as tightly
as posi- Then place the cans away
to cool. out of draft. turning them up
side down to detect any leak. If all seem
perfectly sealed. let stand until the next
da.- at the same time. when they should
be again heated in the water bath. eX-
tending the time of cooking to one hour.
Repeat this steaming again the third day
when the sterilization will be complete.
The cans must be kept sealed during the
entire canning operation. after the first
ha hour. The water put in the boiler
each time should be tepid or cold, and the
time of cooking reckoned from the time
1t commences to boil. Mushrooms put up
in this way do not deteriorate In flavor
or consistency. This method of steriliZa-
tion kills the vegetable germ cell at the
first heating. while the intermission be-
tween heatings induces the spores 10
germinate into cells. thus permitting a
much lower temperature TO he used than
that required to kill the spores.
EMMA PADDOCK TELFORD.