The Bridgeport evening farmer., 1916-08-17
CONSERVING VEGETABLES AM
 FRUITS FOR WINTERS USE

This is the time of year when the housewife should be adding each day
 a few cans of vegetables and fruits to her winters supply.
 The interest in this work of the
 home should not begin and end with Mother but the entire household should take an active part not just in counting the cans when the pro duct is done but in actually lending q hand.
 The young people, and on rainy days the husbands, can greatly aid in pick ing, preparing and packing the pro. ducts in the jars ready for the cook ing. If the Cold Pack Method is used all this preliminary work may be done away from the heat of the kitchen. Then if one has deep kettle or other form of cooker having tight cover, the cans may be lowered into boiling water, and put to cook while the regu- lar morning work is going on. When canning vegetables which require a longer cooking, one may be relieved of
 Dothering about the time by setting the alarm clock for the time when the product is done and if steady hea. IS kept up so the water will continue to boil vigorously. nothing more is necessary until the product is cooked. when the cans are removed, the cov- CTS tightly sealed and the cans set away to cool.
 This is one of the busiest seasons of the year for the housewife and it is work to can even with the simplest method but it is worth while from the standpoint of economy, convey fence and more than all, from, the standpoint of health.
 Let me put in a plea for the
 greens" They are not valuable as a means of introducing nutriment into the diet but they are extremely val uabie as a means by which the sys- tenn may be supplied with the min- eral salts and acids without which no one can keep in good physical condition. The system Is provided with a sgoodly supply of these ele- ments during the summer and per- maps sufficient amount to tide one over a 1ew weeks of winter but this supply must be replenished continuously through the winter or the system be- comes depleted and one loses the pow CT of resisting the bacteria which fre- quent1y enter the system. Then one must remember that meats and other foods with high protein content de- posit in the system acid products which must be neutralized by some alkaline substance or the accumula- tion of acid product may result very seriously.
 Greens and succulent vegetables as peas, string beans. young carrots, eau llIlOWer. ri VI ble as means of providing the sys- tenn with these needed properties and so supply should be added to the list for winter.
 The despised weed, sour dock, is rich in oxalic acid and if because Of its acidity one does not like it alone. it can be cooked with othek greens and so be palatable.
 A few cans each of spinach, Swiss chard. and beet greens, will supply 0 tonic at least once or twice a week during the winter.
 The children's diet should be es- pecially selected for during the win ter, when they are confined for months in poorly ventilated school rooms, often times drinking contam- mated water and subjected to disease germs of many kinds, they must be in excellent physical condition or they will be unable to resist these bacteria.
 Children do not enjoy vegetables as a rule. and the strong juiced veseta- bles they particularly dislike One has no right to say to child, Well. all right if you don't like what is SC. before you, go without A child should not be unduly pampered but cra r,4 that the necessary food clements be