The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1916-08-26

turnips. 1-6 In the egg turnip, which
comes of very early leaving the same
area to be planted in lettuce the first
|of November.
The remaining Ia Of plat may be
planted In the white pearl onion
which will be ready for market the
first of February. IL the sets are plant
ed the first or middle Of September.
By planting them this early in the fall
they bring . fancy price In the mar
ket, coming on 90 early In the suo-
cesding year. Then, too. the ground
will be available In March for plant
Ing pimentos or aome other product.
Onions require very frequent culti-
vation until the bulb is about 2 inches
In diameter. then the soil should be
drawn away from the bulb. leaving
" exposed above the ground, from
which. through thread roots, 1t de-
veiops very rapidly.
Winter gardens should be planted
through July. August and September.
To increase variety Of production on
the plat the Irish potatoes may be
gathered and spread IN house for
keeping during the winter. leaving the
space they occupy on the plat to be
planted In bsets the first Of November.
These yisld an abundant harvest for
February and March market. They,
too. REQUIRE frequent cultivation.
To Canning Club Girls In the South:
These recipes have been prepared
for uniform al Brand pickles and
All measurements> are level
and should be carefully made. Abbre-
viations used are: tbsp. tablespoonful;
tsp. teaspoonful; Q. cup. Brine in
which. vegetables stand for brief TIME
is about as per cent q G. salt to
sal. water.) II vegetables are to be
brinetl for several months. IL ~ nec-
essary to use a salt per cent scale (see
letter s6a) and to ask US for further
instructions.
TOMATO KETcHUP. Select red
ripe tomatoes. rhe extra juice. small
and broken fruit which will not do
for canning. may be used. IL they are
sound and red. Any green or yellow
ish parts OF fruit will make a ketchup
inferior in flavor and color. and not
good for market. Use whole spices
tied loosely In q bag while cooking
and remove before bottling to prevent
darkening the product caused by
ground spices This does not apply to
red pepper, which helps to give
bright red color. The pulp Of sweet
Spanish pepper or the ground Hunga-
rian paprlca may also be used to give
color and flavor. Remove seeds from
sweet red pepper. chop and add c.
of this pepper and Q medium size on
ions to gal tomatoes before cooking.
Cook the tomatoes thoroughly. put
through colander or seive. saving all
pulp, and measure. For every gallon
Of pulp use the following:
2 tbsp. salt.
4 tbsp. sugar.
1 tbsp. mustard (powdered),
1 pit. good vinegar.
level tbsp. each whole of allspice,
cloves. cinnamon and pepper.
2 small red peppers sliced and seed
removed.
After putting tomatoes through CO.
lander add ground spices and spice
bag. and cook for 1-2 hours. or until
nearly thick enough. then add vinegar
and cook until thick. Rapid cooking
(being careful not to scorch the
ketchyp) will give better color than
slow eooking. The finished product
should be fine bright red.
Pour the ketchup at once into hot
sterilized bottles. II any quantity Is
made for sale. set the hot bottles at
once into n vessel of hot water, hav-
ing false bottom in 1t to prevent
breakage. put the cork shoppers in
loosely and process at boiling point
for 80 minutes. Drive the corks In
tightly and when cool dip mouth Of
bottle into melted parafin, or cover
stopper with sealing wax.