Free trader-journal. (Ottawa, Ill.) 1916-1920, 1917-05-09
WINTERS FOOD SUPPLY.

Great and momentous times are fol
the first time since the Civil Wal
again confronting the nation The re
sources and savings OF years OF peace
are again being pledged 10 the prose
cution OF war, more gigantic aud more
relentless than any war that has been
fought in the history OF mankind
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
thai they possess in the effort to pro.
duee enough food TO keep the valiant
soldiers fed and their babes and wives
at home from starvation Our beauti-
full land OF unlimited resources must
be made to show its proves in agri.
cultural production, so that none with.
In her boundaries shall feel the pangs
OF hunger and the degrading influence
of poverty
Dr. Laufer well known agronomist.
GAYS:
Citizens and countrymen. ii is your
solemn duty to produce and conserve
all OF the food that it is possible 10
produce and conserve No matter
how small the garden or how tiny The
number of pounds saved from vast,
concerted effort will produce poten-
tial weapon against our most danger.
Gus enemies, hunger and food riots
IN choosing what things to grow in
the gardens, it should be borne in
mind that the crops to be consum ID
at once, such as lettuce, radishes, mel.
ons, etc, are to occupy only the most
limited space, while crops that can be
dried cooked steam processed, or eel
Jared should be grown as abundantly
as possible. The vegetables that are
most readily preserved by cooking or
steam processing are, Peas, Sweet
Corn, Tomatoes, Spinach, Swiss
Chard, and Cucumners. Beets, Car
rots and String Beans may also be put
up in this way, either pickled or in
brine Rutabagas Turnips. Celeriac.
Parsnips as Well as Carrots and Beets
may simply be placed in a cool cellar
tthe temperature of which should not
be Kept higher than 4d degrees Fab
renheit) in bins of dry sand. where
they will retain their usefulness until
the late spring. Cabbages, Chinese
Cabbage, Brussels Sprouts and Kohl
raDi may be 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 en-
tirely surrounded with a layer of sand
String Beans and Cabbage may of
course be preserved by the fermenta.
tion method in the form of sauer
kraut Parsley, Sage, Thyme, Mar
Joram, Summer Sayory, Basil and
Celery leaves should be dried in
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 suspended from
hne until thoroughly dry. when they
should be packed IN cir tight boxes.
such as baking powder Tins. etc IN
gathering ca0bages and the above
herbs care should be- taken that they
are free from dew and other moisture
as this would cause moulding and rot.
tin& ORra or Gumbo Is not mueh
known IN the North it however makes
an excellent and nourishing addition
70 soups end tomatoes, this can be
dried by cutting into quarters lopgth.
Wise and slbiecting 10 sunlight ar
other gentle heat and plenty of air
me same Is true Of Sweet Corn which
must be cut from the cob and dried ns
rapidly as possible. II this corn is
soaked for several hours and boiled in
MIX Win little piece OF butter with
pepper and SAT- added II is ouito
equal II moi superior to canned corn
parsnips may be left in Che ground
al winter and used in the early spring
before growth commences. they will
pc found more tender and delicious al
THIS time on account OF the freezing
they PASSED through.
All OF the vegetables and herbs
mentioned are Of the easiest culture
recurring only medium quality soils to