New-York tribune., 1917-06-24

;,,s,ss.ei spectators the present great need
= canning everything that one can lay ones
Loras on The poem is old-fashioned, but its
,,o,sl Is as good as ever, and hope | shall
bs forgiven for taking the liberty of bringing
the last line up to date.
And "Wilful Waste Makes Woful Want
i.a pretty good text for the sermon which The
Tribune Institute is preaching in the north
west corner of Macys basement.
Here is a practical demonstration of the
latest approved methods of canning and dry
inc vegetables and fruits, given by women who
know ,7hereof they speak; who use utensils
wh,sa are within the means of the humblest
housewife and who explain the process as they
20 along, not in technical terms, but in com
mon. everyday language which can easily be
understood by the most ignorant foreigner in
the crowd.
THE EVOLUTION OF CANNING
wonder if you realize, by the way, what
an entirely different proposition the canning
Of to-day is from that which was in vogue in
the good old days" of our childhood. "Good
old davs," indeed. When housewives made just
as much work as ever they could of every
who "enjoys i'll health!
And canning! From the time that the first
berries were ripe until the last apple had
fallen from the tree the canning bugbear was
always present. Don't you remember the hot
kitchen on a muggy dog-day, with kettles OF
fruit steamng on the stove, and mother and
the maids with red faces and redder tempers
toiling over the jars? And after all this labor
do you also remember that at least one-third
Of those jars when they were brought forth
from the cellar storeroom few months later,
we're covered with thick coating of mould?
A visit to Macy's basement during the COM
ing week will convince you that all this is
changed.
HOW BERRIES ARE DONE UP"
It was Berry Day" when visited the ex-
hibit. There were dishes filled with all sorts
Of berries-gooseberres Strawberries, blue
berries and MISUNDERSTANDING on the
white enamelled tables in the centre Of the
space. crowd of people watched with the
greatest interest the three white-robed figures
who were canning these berries according to
the latest modern methods.
At one end Mrs. Jenoise Brown Short, Of
The Tribune Institute, and Miss Louise Muller
Of the Foods and Cooking Department Of
Teachers College, were demonstrating the
canning Of berries; in the further corner Miss
Edith Allen, Home Economic Specialist of the
State Of Oklahoma, demonstrated how vege-
tables can be dried in small quantities in the
home
The canning process is the simplest thing in
the world, proper sterilization being the main
thing 70 look out for. The glass jars are
washed and placed in a kettle Of cold water,
heated and left in the hot water until they are
packed
The kettle has a wire rack in the bottom on
which the jars are set so that the water will
circulate under as well as over them. The
rubber rings for these jars are slso scalded.
The fruit is picked over and washed. In
me case Of berries with the exception of
gooseberries) the fruit is placed in the jar
without being scaded or blanched. The fruit
is packed tightly into the jar end the jar filled
eitner with boiling water or with syrup made
o. three parts water 10 two parts sugar.
IN the case Of vegetables, Of course, only
me boiling water is used, with a teaspoonfu
u sai' added 20 each quart jar.
Inc rubber is put on the jar and the cover
adjusted With a Mason Jar the cover is