The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1917-05-18

1t home from starvation. Our beau
tifri land of unlimited resources
must be made to show its prowess
in agricultural production, 50 that
none within her boundaries shall
feel the pangs of hunger and the
influence Of poverty.
Citizens and countrymen, it is your
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 pro-
duce a 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 consumed
at once, such as lettuce, radishes,
melons etc., are to occupy only the
most limited space, while crops that
can be dried, cooked, steam p~rocessed,
or cellared should be grown as abund-
antly a possible.
The vegetables that are most read
lily preserved by cooking or steam
processing are, peas, sweet corn, to-
matoes, spinach, swiss chard and
cucumbers. Beets, carrots and string
beans may also be put up in this
way, either picked or in brine. Ruta-
bagas, turnips, c~eleriac, ~parsnips, as
we'll as carrots and beets may simply
be placed in a cool cellar, the tenn
perature of which should not be kept
highe rthan 40 degrees Fahrenheit,
in bins of dry sand, where they will
retain their usefulness until the late
spring. Cabbages, Chinese cabbage,
Brussels spouts and kohlrabi may be
placed in the cellar with heads down
and covered with sand, taking care
that they do not touch each other, but
that each is entirely surrounded with
a layerof sand. String beans and
cabbage may, of course, be preserved
by the fermentation method in the
form of sauer kraut. Parsley, sage,
thyme, .marporam, summer savory,
basil and celery leaves should be
dried in a 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 suspended
from a line until thoroughly dry, when
they should be packed in air tight
boxes, such as baking powder tins,
etc. In gathering cabbages and the
above herbs, r should be taken that
they are free from dew and other
moisture as this would cause moulding
and rotting. Okra or gumbo is not
much known in the north, it, however
makes an excellent and nourishine
addition to soups and tomatoes, this
can be dried by cutting into quarters
lengthwise and %subjecting to sunlight
or other gentle heat, and plenty Of
air. The same is true of sweet corr
which must be cut from the cob ane
dried as rapidly as possible. If THU
corn is soaked for several hours ant
boiled in milk with a little piece o,
butter with pepper and salt added, i
is quite equal if not superior to can
ned corn.
Parsnips may be left in the groun'
all winter and used in the earl,
spring before growth commences
They will be found more tender de
~licious at this time on account of tn
freezing they passed through.
All of the vegetables and herb
mentioned are of the easiest culture
requiring only medium quality soil
to produce fair crops. They SHOULD
be kept free from weeds, and con
stantly cultivated. Any special fer
tilization or cultivation will be wei
repaid, however, by heavier yield
=, and more tender products.
Weeds in fence corners and GU
Of the way places should be treate'
=, by spraying with sulphate of iron
Atlas A, or Eureka weed killer.
This should be made a communit,
proposition, as concerted action j
, !, needed to insure results. Close at
tention to the above outline will resul
in a vastly increased food supply thi
coming winter, besides furnishing tn
table with a number of delightful dish
es which have only too often bee