The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1917-07-05
ECONOMIC WEEK
VERY SUCCESSFUL
MISS J. L. sHEPfsHiRisbfs f 8Fs y. OF M,
GIVES VALUABLE COURSE
!, IN SENIOR HIGH SCHOOL
GRADATIM CLUB IS TO BE CON.
GRADUATED ON ENTER.
PRISING SPIRIT SHOWN
:. % IT.

Saturday marked the closing of the
canning and drying week at the SEN
lor. High school. The Gradatim club
is congratulating itself upon the sue
cess OF the week and those who at
tended the lectures and demonstra-
tons are congratulating themselves
for attending and thanking the Ora
datlm club for their. philanthropy in
securing for them such timely bene-
fits.
The work was conducted under the
supervision and leadership Of Miss j.
l.. Sheppard of the University of Min
nesota Extention Division. She saws
she took her first training under her
mother which gave her start that
has never failed. Later she was con-
nected with the jackson sanitarium,
which is similar to the Battle Creek
institution. For FL years, Miss Shep-
pard has been conducted with the I'm
iversity of Minnesota and since the
extention work has been started has
done much work on that. That she is
thoroughly mistress of her art is evil
dent; that she also knows how to i'm
part her knowledge to others is also
apparent by the numbers that each
day went to hear her lectures and to
watch her demonstrations. Each sue
ceeding session awoke keener inter-
est on the women. Some of the ladies
hurried their canning a little that they
might obtain the closest instruction
from Miss Sheppard. Every meeting
the question box was a little more full,
while the questions were trimming
with the earnest 81 want to know"
Thursday the ladies took up a large
part of the session in questioning and
in discussion which was most pleasing
to- Miss Sheppard, as she felt her eff
forts unwasted.
Following was the daily program
for the week:
Monday: The Needs of the Body.
Tuesday: Canning. The vegetables
which were canned this session were
carrots, young beets, asparagus, spin
ach and Swiss chard. These weer the
only ones in season. instruction was
given on corn and beans and other We
getables.
Wednesday: Canning. Plums,
Strawberries and pieplant were all
that could be obtained for fruit can
ming. -
Thursday: The preservation of
meats by sailing and drying. 90
Friday: Drying. Full directions FOR
drying boxes are given below. ,,.n,2
Saturday: Menus.
Each day there was common sense
lecture on economy.
The government process of canning
and drying is followed. There are
three methods of canning: First, the
cold pack method which is to put the
material to be canned into cans and
sterilize by one cooking. Second: the
intermittent method, which is to cook
a stated length of time each day for
three days. Third; the open r
method, which is used ror fruits and
vegetables that keep easily.
There are two dryers which are
used and which may be made home
with minimum cost. The outdoor
dryer is made as follows: Secure box
of suitable size for amount of fruit
and vegetables to be dried. Bore few
holes in the sides and cover holes with
cheese cloth to keep out insects. Put
cheese cloth or muslin, and a screen
underneath the box, after removing
the boards from the bottom. Also re-
move boards from top Of box and COW
er with storm window to intensity the
heat. Put on metal roof if possible
as this also intensifies the heat. Do
not have the material to be dried over
half an inch thick on the bottom on
the cheese cloth. Swiss chard and
spinach may be dried out of doors.
The indoor dryer. Box same as
above. Have perforated galvanized
shelf on the inside which will not work
on anything. Drive four nails in cor
ners of box which viii serve as fire
proof legs to keep away from the
heat. Put tin or asbestos around
around from bottom Of box down to
protect the. box. The heat from an
oil oven while something is baking is
sufficient. The heat should not ex-
coed $50 degrees. Pie plant and as
paragus may be dried indoors.
Do the right and your ideal of 1t