Pine Bluff daily graphic., 1916-01-11

consist of the following: () Educa-
 .1ss sionai va!ue 1 of clab study" @. "Prin,
 nlnE l4)s Science of Growing Pigs
 t5("Some A BC.s dn Poultry Growing" SsSss"Primary sn Rules of Cotton Grow slli. SOME RULES FOR CANNING. By Miss, Emma Archer, in Charge
 Girls Club Work for Arkansas.
 The frst step in canning is sterili, kati0n. All new glass jars, tops, rub bers, tin cans and caps should be boiled at least five minutes. Old glass jars should be boiled at least fifteen minutes. Never use old rubbers. If pld tops are ccrroded or battered out pf shape new ones should be purchas- ed, but If the old ones are in perfect cdndition sterilixe for fifteen minutes and. they will be ready for use.
 Asserting Fruits and Vegetables: Fruits and vegetables should be as rcfteh according to size, color and hegree Of ripeness. Each variety ,,f trults and vegetables should be canned by itself.s It is no more profit lahle tos can oser-ripe fruits than it Is green ones. -va
 ! preparing Fruits and Vegetables TOT the Cans All fruits and vegetables have to be prepared for the can first by thorough washing. Those from which the skins are to be removed hhopld be peesed or rcalded.
 BlAnching: Blanching consists of plunging the vegetable or, fruit into boiling water for q short time. Use Mire basket or cheese cloth square tor thisss Tho blanxn gives a more thor pugh cleaning. removes the strong odof and navur from certain kinds of 1eketAblee, improves the texture and elves cleaner liquor. It also shrinks 4he. fruit or vegetable and makes N more flexible. A full pack is then mpfe easilV made. The time required m nlanchlMg vartes with the. state os (na1nritys Beans should be blanched 1nfu tender enough to bend without htAaAing. Peaches will pack better IT hlanched 1pr an instant tn water be- acy boiaing (about l80 degrees Fo .aowtering peaches into 1t for 16 sec bn6q 1he same blanch will make 1he hard varieties of pears pack be- kers and give them a more tranapap- hnt appearance: and used for cher a3es will prevent splitting and crack m. Spraying fruit with cold watarl after blAnching will make, 1t f1rmcr. 1feQuentay itiis we'll to put the vege- I&able into cold water for an instant lsftsr hlanchtng to make more crisp. m 4lanching asparagus tie few ,Gkalks in each bundle. lower bundle ln- to water, tips up, blanching the lower ends one or two minutes before i1s 'jneraing thes tips; Blanch the tips on " two orNthtee minutes. x Packing: The Federal laws require dhesc to be filled as full of food as ljs practicable for processing and to| l6ontain, only enough liquor to fill thel spaces and cover the contents. Weign KssufIicient number of cans before and alter filing to obtain an accurate idea
 n average net weight. On account Qf expansion in processing. corn can be packed less full than other vege- :tablea. These instructions do not doyes. the canning of corn for market Mark cans with pencil or knife < to ehow contents. Plan in advance and work rapidly. Let one person dol ipacking and another attend to the| weighing. Do not allow filled cans to! stand before adding liquor and ex- lhausting. ts Seasoning: Adding brine, syrup or ,watAr. After adding to with x ncnl IT. top. shake can gently to displace an air within the can.
 ' sHxhausting:: After placing the, rub, Dor on the tops of glass jars, the tops should be screwed on to the last turn thpEeby leaving a space through which the air can pasa out. When exhaust. Nnt tin cans the opening in the top softthe cap is left open for the same ;processtng: After placing jars in khk hot water the time is not kept un. \ Bix11;sa liter the boiling is started. The 6oi1lng should be kept up until the slrnduircd length of time is iup which
 d1NGrs. of course. with the fruits and lveS eSetables. The tops of the jars are fni teued tight immediately upon re jmoval from the boiling water.
 \ Iabeljng: After eight to ten days. jor 5immeiiately before selling. label l; ;;ali stans. Place the sealed end down S no s4hat the opposite end will appear !; ;st sfhe top when placed on the shelf IIJsS : fatheF dry paste, and put it ouIIy c2S (hS iahel at the end so that I 3Io' x aSte will touch the tin. Label ]. sfl 1Srs about one-hall inch from
 EsSip is : great thfng. Let the 1 GD1aq hing ol m own x<z 73 ss {, .z, ,a aS&l6nk If GH1ekan6 IT