Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1917-08-21

diseases or dry weather, as bar as
these things are, but the waste Of
products which are not gathered in
time and go to seed or get too old
and tough to use.
| The abundance of rain which we
have had so far in most sections has
| kept the emergency gardens planted
| green and growing, but the hot dry
weather we are likely to get for the
next few weeks will cause crops TO
mature very rapidly. Consequently,
only the gardener who is prepared
will be able to keep up with the sup
ply and prevent a great deal of I'M
necessary waste
Even in the garden that has been
very carefully planned there is sure
TO be a surplus of some things. If
one has made a big planting of beans
| or corn especially for winter use, pro-
vision is naturally made to take care
of them, but it is the small SURPRISES
for which no such provision is made
and which go to waste before one
realizes il that make a total loss of
very considerable amount even in the
small garden.
To utilize the gardens products to
the fullest extent you should be pre-
pared to save every extra quart of
beans or dozen ears of corn that is
likely to be produced Two ounces of
dried string beans will supply that
part of meal for five people 1t
takes but two ounces of dried apples
to- make large apple pie So it is
evident that even the odds and ends
are well worth saving, and to do this
saving with the least possible trouble
the apparatus and containers neces-
sary should be kept on hand and
ready to use at all times. it'll the use
OF up-to-date methods this does not
mean very difficult work "Up-to-
date methods" do not necessitate any
elaborate or expensive equipment.
The ordinary kitchen utensils, with
few conveniences which can easily be
made at home, answer every purpose
where only small amounts are to be
handled.
Improved Canning Methods.
The modern method of canning
which is being quite universally
adopted everywhere with good results
and with a great saving in work is
called the Zone Period Cold Pack
Method" The vegetables or fruits
are put in the jars or cans while they
are cool instead of being dipped out
nf q cfaa naina l,o{ lya3tIo x.,;tl, A. -.
tainty of good deal of hot and dis
agreeable work and the risk of badly
scalded fingers, if not a telephone call
to the nearest doctor.
In the One Period Cold Pack Meth
cd there are four general rules to be
obeyed. They may seem so obvious
as to be hardly worth mentioning. but
any failure in results can usually be
found to be due directly to careless
ness in one of these four points.
First: Each product to be canned
should be absolutely sound and per-
fectly clean it should also be as fresh
as it is possible to get it-prefer-
ably gathered the same day that it is
to be put up.
Second: The utensils and all
equipment and containers should be
not only carefully washed, but thor
oughly sterilized before work with
each batch of stuff" is begun.
Third: After being put in the con-
tainers the processing" should be
continued the full length of time that
is required for the particular product
that is being put up--the time requir-
ed for different things varies greatly
and one should be sure of having cor
rect information on this point before
beginning work with any fruit or
vegetable that has not been handled
before
Fourth: After the processing"
has been completed. the cans or jars
must be made absolutely tight.
The processing mentioned above
consists in placing the jars or cans of
vegetables or fruit after the latter
have been packed in sterilized. hot
containers and covered with boiling
liquid in hot water or in steam for
certain length of time before they
ar finally sealed preparatory to cool
ing off and putting away. This time
varies from twelve minutes to two
hours for different kinds of vegetables
and fruits where the jars are steril-
lied in ''hot water BATH such as
wash boiler with bottom or tray to
keep the jars from coming into direct
contact with the metal over the fire.
and to facilitate putting them in and
out. Where they can be sterilized in
a steam cooker, or under slight press
use, much less time is required.
There is not space here to give
itemized data on these points for the
several dozen products which can be
put up. If you want the most authen-
tic information regarding them. write
to the Department of Agriculture at
Washington. d. c., Division of Publ
cation. for Farmers Bulletin S39
There is no special reason why it
should be called farmers bulletin"
except that it comes in that class of
the Departments publications. 1t is
for every housewife in city and town,
as well as in the country, who wants
| TO make her table expenses a little
less than they were last winter. Also
send to Burpee and Co. Philadelphia,
for their book on Best Ways to Cook
| Vegetables. requesting at the same