The Glenwood post., 1917-05-19
BULLETIN ON PREPAREDNESS
FOR WINTERS FOOD SUPPLY

Great and momentous times are for
the first time since the civil war again
confronting the nation. The resources
and savings of years Of peace are
again being pledged to the prosecution
of war, more gigantic and more relent-
less than any war that has been fought
in the history of mankind.
Not all of US are chosen, however, to
fight with gun and saber, or by blood
purchase; some must stay behind 10
pledge all that they possess in the ef-
fort to produce enough food to keep
the valiant soldiers fed and their babes
and wives at home from starvation.
Our beautiful land Of unlimited re.
sources must be made to show its
prowess in agricultural production, go
that none within her boundaries shall
feel the pangs of hunger and the de-
grading 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 the garden or how tiny the num-
ber of pounds saved from waste, con
certed effort will produce a potential
weapon against our most dangerous
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 consumed at once
such as lettuce, radshes, melons, etc,
are to occupy only the most limited
space while crops that can be dried.
cooked, steam processed, or cellarcd
should be grown as abundantly as pos
sible. The vegetables that are the
most readily preserved by cooking or
steam processing are, peas, sweet corn,
tomatoes. spinach, Swiss chard, and
cucumbers. Beets, carrots and string
beans may also be put up in this way,
either picked or in brine. Rutabagas
turnips, celeriac, parsnips, as well as
carrots and beets may simply be placed
In a cool cellar, (the temperature Of
which should not be kept higher than
40 degrees Fahrenheit) in bins of dry
sand, where they will retain their use.
fulness until the late spring. Cab.
bages, Chinese cabbage, Brussels
sprouts, and kohlrabi 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 entirely surrounded with lay
er Of sand. String beans and cabbage
may Of course be preserved by the fer,
mentation method in the form Of sauer.
krsut. Parsley, sage, thyme, marjoran,
summer savory, basil and celery leaves
should be dried in cool room, pre-
ferably dark with an abundance Of cir.
culating air. For this purpose they
should be spread on newspapers in
thin layers and turned frequently, OF
they may be tied in small punches and
suspended from line until thoroughly
dry when they, should be packed in ais
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 other
moisture as this would cause moulding
and rotting. Okra or Gumbo is not
much known in the north; it, however,
makes an excellent and nourishing ad-
dtion to soups and tomatoes; this can
be dried by cutting into quarters
lengthwise and subjecting to sunlight
or other gentle hest, and plenty Of air
Tho saNe II true Of sweet corn which
must b cut from The cob and dried II