Crossville chronicle. [volume] (Crossville, Tenn.) 1894-current, 1917-08-22
CARRYING GARDEN TO SUCCESS
How to Utilize All to Lightsn the Burden
Of High Cost of Living.

How to Utilize All to lghten the buroef'
of High Cost of Living.
BY F. +. Rockwell.
Aethor of "Around the Year IN the
Garden, Home Vegetable Gar
denlng,' etc.
Copyright 1917, by W. Atlee Burpee &
Company, Seedgrowers,
t Philadelphia.
The biggest source OF loss in the
average small garden IS not insects or
diseases or dry weather. as bad as
these things are, but the waste of
products which are not gathered in
time and 20 to seed or get too old and
tough to use.
The abundance of rain which we
have had 80 far in most sections has
kept the Emergency Gardens planted
green and growing, but the hot dry
weather we are likely to get for the
next few weeks will cause crops to ma
ture very rapidly. Consequently, only
the gardener who is prepared will be
able to keep up with the supply and
prevent a great deal OF unnecessary
| waste.
Even IN the garden that has been
very carefully planned there ID sure to
be surplus of some things. 1t one
has made big planting OF beans or
corn especially for winter use, provl-
sion IS naturally made to take care of
them, but it Is the small surpluses for
which no such provision is made and
which 60 to waste before one realizes
it that make total loss of very con-
siderable amount even in the small
garden.
To utilize the gardens products to
the fullest extent you should be pre-
pared to save every extra quart of
beans or dozen ears of corn that Is
likely to be produced. Two ounces of
dried string beans will supply that
part of mea,, fer five people. 1t
takes but two ounces of dried apples
to make large apple pie. So 1T is
evident that even the odds and ends
are we'll worth saving, and to do this
saving with the least possible trouble
the apparatus and containers necessary
should be kept Oil hand and ready to
use at all times. With the use Of up
to-date methods this does not mean
very difficult work. "Up-te-date
methods" do not necessitate any elab-
crate or expensive equipment. The Or
binary kitchen utensils, with a few |
conveniences which can easily be made
at home, answer every purpose where |
only small amounts are to be handled. |
IMPROVED CANNING METHODS. |
The modern method of canning which |
is being quite universally adopted ev-
erywhere with good results and with a
great saving in work IS called the "One
Period Cold Pack Method" The vege-
tables or fruits are put in the jars or
cans while they are cool instead of be-
ing dipped out Of steaming hot kettle
with the certainty of good deal of
hot and disagreeable work ana the risk
of badly scalded fingers. if not tele.
phone call to the nearest doctor.
In the One Period Cold Pack Method
there are four general rules to be OBJ
eyed. They may seem so obvious as to
b hardly worth mentioning. but any
failure in results can usually be found
to be due directly to carelessness in
one of these four points.
First, each product to be canned
should be absolutely sound and perfect
ly clean; 1t should also be AZ fresh as
1t IS possible to get it-praferabIy
gathered the same day that it Is to be
put up.
Second, the utensils and all equip
ment and containers should be not only
washed, but thoroughly ster-
iixed before work with each "batch Of
stuff" is begun.
Third, after being put in the con-
the processing" should be
continued the tull length Of time that
is required for the particular product
that is being put up-the time required
for different things varies greatly and
one should be sure of having correct
on this point before be-
ginning work with any fruit or vege-
table that has not been handled before.
Fourth. after the processing" has
been completed. the cans or jars must
be made absolutely tight.
The processing" mentioned above
consists in placing the jars or cans Of
Or fruit. after the latter