Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1917-06-08
Summer Hints For the Home Gardener

RsplantIns Garden Space Which ha'
Already Produced Crop.
Now that radishes. lettuce. and II
some sections. peas. spinach and othel
early crops are being harvested. home
gardeners should be making their pre-,
parations to utilize the freed space By
planting other crops, say specialists Of
the Unitel States department Of agri.
culture
In planning for these paintings, the
specialists suggest, it is well at all
times, but especially this year. to con-
centrate efforts on the production OF
vegetables that have considerable food
value and on those which may be stor-
ed in their natural conditions dried OF
canned for winter use. Late Irish po-
tatoes is one OF the important crops
that can be grown on the freed ground
Navy beans furnish substantial feed
which Is easily stored. and the present
market prices make it worth while in
sections where they thrive, to replant
places from which crops have been
harvested, with this legume.
Other vegetables having considerable
food value from which choice may be
made for late paintings include sweet
corn, string beans. late beets, turnips
tomatoes, squash and pumpkins, As far
north as northern New Jersey. south
eastern Pennsylvania, central Ohio
central Indiana, northern Illinois, and
central Iowa, sweet potatoes also may
be depended on to mature from plant
ings made 40 late as June Don sandy
land. - ~
Among the less nutritious vegetables
which may be planted in soil freed by
early harvest are late cabbage and Gu
cumbers. Winter onions, fall lettuce
and fall radishes also may be planted
late In the season.
It Is not essential. the specialists
point, bGt, to wait until all radishes,
headssof lettuce and other early matur-
int plants IRE removed before planting
seeds or setting plants for succeeding
crops Corrsor beans. for example. may
be started in spaces made, In radish
or i1ettuc1 rows, or between the rows.
The radishes or lettuce fwillGthen be
harvested before the late planted crops
need all the ground. Equally satisfac-
tory3resuits can be obtained from the
combination OF other early and late
,4asfsr
Home Drying Of Vegetables and Fruits.
Dry vegeta Dies and fruits for win
ter use If tin cans and glass jars for
canning are scarce or expensive.
This Is the advice OF specialists OF
the department OF agriculture. who re-
Gently have studied the possibilities OF
conserving food to meet war needs in
spite of any difficulties that may be
experienced in obtaining canning con-
tainers. Drying was a weil-recognized
and successful way of preserving GER
tain foods before canning came into
general use, the specialists. point out.
and modern methods make ii still more
practicable than formerly, either in
the home or by community groups.
Methods Of Drying.
Three methods of drying have been
found by the department specialists to
give satisfactory results These are sun
drying, drying by artificial heat and
drying with air blasts, as before an
electric fan. Trays for any one
OF these methods. AZ wei as tray
frames for use over stoves or before
fans, can be made satisfactorily at
home. Frames and trays for use with
artificial heat may be purchased COM
plete II desired =.
Homemade trays may be made OF side
and end boards three-fourths OF an
inch thick and two inches wide, and
bottom boards OF lathing>.s spaced one
fourth of-an inch, II desired, one -fourth
inch galvanized wire mesh may be
tackled to the side and end boards to
form the bottoms of the trays. Frames
for use before fans may be made Of
wood of convenient side. Frames for
use with artificial heat should be made
of non -inflammable material to as
great an extent as possible. AS many
as six trays may be placed one above
the other when artificial heat is used.
In drying before a fan the number Of
trays that may be placed one above the
other will depend. to a large extent,
upon the diameter of the fan. In drying
in the sun, trays as described may be
used or the products to be dried may
be spread on sheets Of paper or muslin
held in place by weights.
Preparing Products for Drying.
Vegetables and fruits will dry bet
ter II sliced. They should be cut into
slices one eighth TO one-fourth Of an
inch thick. In thicker they may not
dry Thoroughly. While drying, the pro-
ducts should be turned or stirred from
time to time. Dried products should be
packed temporarily for three or four
days and poured each day from one box
to another to bring about thoro mixing,
and so that the whole mass will have
a uniform degree Of moisture. II dur
ing this Conditioning any pieces OF
the products are found to be too moist,
they should be returned to the trays
and dried further When in condition,
the products may be packed perman-
emily in tight paper bags insect-proof
paper boxes or cartons, or glass or tin
containers.
Spinach and Parsley.
Spinach that is in prime condition
for greens should be prepared by care
full washing and removing the leaves
from the roots Spread the leaves on
trays to dry thoroughly. They will dry
much more promptly II sliced or chop
ped.
Garden Bssts, Onions, Carrots, Turnips
BeetA: Select young, quickly grown
tender beets, which should be washed,
peeled. sliced about an eighth Of IN
inch thick, and dried.
Turnips should be treated In the
same way % beets.
Carrots should be wen grown, but
varieties having q large woody core
should he avoided. Wash. peal and slice