The Holly chieftain., 1917-05-11
BULLETIN on PREPAREDNESS
FOR WINTERS FOOD SUPPLY
Dy DR.. Ernest W. d. Laufsr. Agron-
omist American Steel and Wire
Company

the first time since the Civil War
again confronting the nation. The re
sources and savings of years are
again being pledged to the prose
cutiOn of war. more gigantic ana
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 that they possess in the effort
to produce enough food to keep
the valiant soldiers fed and their
babes and wives at home from star
walton. Our beautiful land of un-
limit resources must be made to
show its prOwess in agricultural
production, SO that none within
her boundaries shall feel the pangs
OF hunger and the degrading in
tiuence 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 number of pounds
saved from waste, concerted effort
will produce 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 con-
sumed at once such as lettuce, rad
ishes, melons etc, are to occupy
only the most limited space, while
crops that can be dried, cooked,
stream processed, or callared should
be grown as abundantly as posi-
BILE. 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
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
cool cellar, 1.-THE temperature OF
which should not be kept higher
than 40 degrees fahrenheit) in bins
of dry sand, where they will retain
their usefulness until the late
spring. Cabbage, Chinese cabbage,
Brussels spouts, 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 entire
ly surrounded with layer of sand.
String beans and cabbage may of
course be preserved by the fermen-
tation method in the form of saur
kraut. Parsley, sage, hyme, marjor-
am, summer savory, bsil, 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 SUI
spended from line until thor
oughly dry when they should be
packed in air tight boxes, such as
baking powder tins, etc. In gather
ing cabbage and the above herbs,
care should be taken that they are
free from dew and other moisture
as this would cause moulding and
rottlng. Okra or gumbo is not
much known in the North, it how
ever makes an excellent and nour.
lshing addition to soups and toma-
toes, this can be dried by cutting
into quarters lengthwise and sub.
]ectlng 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 rap
idly as possible. If this corn is
soaked for several hours and boiled
IN milk with a little piece of butter
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