The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1917-05-11
PREPAREDNESS FOR THE
WINTERS FOOD SUPPLY

/ (By DR.. Ernest w. D. Laufer, Agron-
omist.)
Great and momentous times are for
the first time since the Civil War
again confronting the nation. The
resources and savings Of years are
again being pledged to the prosecu-
ton of war, more gigantic and more
relentless than any war has been
fought in the history of mankind.
i Not all Of US are chosen however to
fight this great war with gun and
saber, or by blood purchase, some
must stay behind to pledge all that
they possess in the effort to produce
enough food to keep the valiant sold.
Ter fed and their babes and wives at
home from starvation. Our beautiful
land Of unlimited resources must be
made to show it's prowess in agri-
cultural production, so that none
within her boundaries shall feel the
pangs of hunger and the degrading
influence of poverty.
Citizens and countrymen, It is your
solemn duty to produce and conserve
all of the food that it is possible to
produce and conserve. No matter
how small garden or how tiny the
number of pounds saved from waste,
concerted effort will produce a potent
ial weapon against our most dangerous
enemies, hunger nd food riots.
In choosing what things to grow in
the gardens, it should be borne in
mind that the crops to be consumed
at once such as lettuce, radishes, mel.
Ions etc., are to occupy only the most
limited space, while crops that can be
dried, cooked, steam processed, or
'cellared should be grown as abund
antly as possible. The vegetables
that are most readily preserved by
Cooking or steam processing are, peas
sweet corn, tomatoes, spinach, swiss
chard, and cucumbers. Beets, car
rots and string beans may also be pu1
up in this way, either picked or IL
brine. rutabagas, turnips, celeriac
parsnips, as well as carrots and beet.
may simply be placed in cool cellar
! |sfthe temperature OF which should no
be kept higher than 40 Fahrenheit) ii
bins of dry sand, where they will re
tain their usefulness until the late
spring. Cabbages, Chinese cabbage
|Brussels sprouts, and kohlrabi may bt
placed in the cellar with the heads
down and covered with sand taking
care that they do not touch each other
but that each is entirely surrounded
with layer of sand. String beans
and cabbage may of course be preserv
ed by the fermentation method in the
form of saurkraut. Parsley, sage
thyme, marjoram, summer savory
basil, and celery leaves should be
dried in a cool room, preferably dark
with an abundance of circulating air
For this purpose they should be
spread on newspapers in thin layers
and turned frequently, or they may
be tied in small punches and suspend
ed from line thoroughly dry When
they shbu1d sDe packed in air tight
boxes, such as baking powder tins
etc. In gathering cabbages and the
above herbs, care should be taken
that they are free from dew and 9th
er. moisture as this would cause
moulding and rotting- Okra or gum
bo is not much known In the north, II
however makes an excellent and nour
fishing addition to soups and tomatoes
they can be dried by putting into
quarters lengthwise and subjectine
to sunlight or other gentle heat and
plenty Of air.. The same is true Of
sweet corn which must be cut from
the cob and dried as rapidly as. pos
sible. II this corn is soaked for seve
raj hours and boiled in milk with g
little piece Of butter with pepper and
salt added, It Is quite equal ii not
superior to canned corn. 4 ..@' W. + 2
Parsnips may be left in the ground
/ all winter and used in the early spring
before the growth commences, they
viii be found more tender and de
lHcious at this time on account OF = the hee
1freezing they passed through.
All the vegetables and herbs men