Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1917-06-15
Summer Hints For
The Home Gardener

from two to three inches apart at the
first thinning, and before the plants
crowd a second thinning should be
made which will leave the plants from
six to eight inches apart. The plants
removed at the second thinning should
be large enough. for table use. Garden
beets should be gradually thinned to
six or eight inches apart. the plants
pulled being used for greens. For this
purpose the whole plant is used. Young
turnips may BIT used in the same way.
Radishes usually are not thinned I'M
til they are large enough to be eaten.
Radish tops also may be cooked as
greens, or, ii especially tender. may DC
used in salads. II radishes have been
planted to mark drills of parsnips, car
rots or other slow growing vegetables.
they should be removed before they
crowd the permanent occupants out
of the drills.
Onions should be thinned before they
reach a quarter-inch in diameter, and
should be left about three inches apart.
Turnips, carrots, parsnips and beees
usually are left three to six inches
apart. II they are to be harvested
while fairly small they may stand
somewhat closer.
Thin hills Of muskmeions and cuc'lm-
bers to three, or at the most five plants.
Only two or three beans should be left
to each hill.
In all thinning operations choose, IL
possible, a time when the ground Is
mellow so that little damage will De
done to the plants that remain. If the
ground surface about the plants to be
trimmed is hard. wet it thoroughly long
enough before operations are begun &c
allow the moisture to soak to the ends
of the roots.
Juices For jelly Kept Without Sugar.
% Fruit juices for use later in jelly
making can be sterilized and bottled
without sugar and made into jellies Al
the housewives convenience. This en-
ables her TO do with fewer jelly glasses
and to distribute her purchases OF
sugar for Jelly making thru the year.
Moreover, with the bottled juice she
can make greater variety OF 3ellies,
as juices which will not jeil can %
put up when the fruit is ripe and com
bined later with fruits that Will Jeli,
or fruits ripening at different seasons
can be combined. For example. the
Juice of strawberries, cherries, or pine
apple can be kept without sugar and
later when apples are plentiful can De
made into combination Jelly
From the unsugared sterilized juices
Of currants, apples. crabapples, ana
grapes, kept from nine to ten months,
recently were made jellies OF fine tex
ture. flavor, and color. .. 4.
TO put up unsugared fruit juices for
ielly-making, proceed exactly as II
jelly were to be made at the time. Cook
the fruits until they are soft and strain
out the juice thru a flannel bag. Heat
and pour while hot into bottles previ-
ously scalded. Fill the bottles full,
leaving no air space between juice and
cork or seal Place the filled sealed
bottles on thei. sides in water near the
boiling point. and keep them in the
bath for about thirty minutes. Make
sure that the corked or sealed end Is
under the hot water. AS soon as the
bottles are cool, cover the cork with
a parafrin seal. Thorough sterilization
and sealing are absolutely essential to
success.
To make Jelly from the steriliZed
Juice test its jelhng quality: add the
proper amount OF sugar, and proceed
as in making jelly from freshly ex-
pressed juices