The Cordova daily times., 1918-07-01
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 so surely will there be more and wider spread actual want. We find Il nara to imarine how to feel ourselves grow ing weaker, more lethargic and to H. nally succumb to disease. Yet those conditions exist in Serbia, Rumania, Poland and Belgium. In Poland, more people have died from starvation than have been killed since the beginning of the war in all Russia lNational Geographic for ApriD. In Austria-Hun' gary. Italy, Greece and Russia the food shortage approaches the famine point. In France. Germany and Tur- key, there is serious shortage.
 'It is far cry from my little gar den to a starving nation i'll Europe, you may say. But if this war is teach ing us one thing, it showing us the effectiveness of individual effort directed toward one thing. It Is genuine pleasure to walk the streets of Juneau and note the gardens. large and small. with their little tips Of green showing through thus early.
 According to the old saying, Adam delved and Eve span" But nowadays it Is Adam delved and Eve canned.
 Gardening is important but it is equally necessary that every bit of the surplus garden stuff finds it's place in cans on the shelves. When those vegetables come on, can of peas today, q can of beans tomorrow, it. will help a great deal. Then. if you have access to q truck garden and can get vegetables in larger quan- titles, they, if strictly fresh can be put up easily and cheaply But don't neglect the putting up of the quantity which seems tco small 10 bother with, but which is not
 Four methods of preserving offer themselves for consideration. First, there is canning without heat. Rhu- barb particularly, lends itself to this method. The stalks may be washed and cut but not skinned, necessarily, and packed into jars. Place the jars under the cold water tap and fill them completely allowing all bubbles to es- cape. Then adjust the covers quickly and the winter pies and sauces will attest to the effectiveness of this meMOd. Beans may be put down in salt, Fresh, young beans may be cut into hall inch lengths and packed in a stone jar with layers of beans al ternating with layers of coarse salt Layers Of beans should be one and salt, and salt in an inch layer, topl and bottom. Weight them down with a plate to help the brine form One ; ivantage of this method is that the ! y"rs may be added from day to day.
 Drying vegetables and fruit may be done at home, but with the ever,in- C, easing number of commercial estab- 1 shments and the greater variety of things dried this does not seem an way to handle fruit or for COrdova housewife. There are now nine companies put ting up dchydrated fruits and vege- tables west of the Rocky Mountains. Nnya one of them will furnish samples of considerable size at a reasonable rate, sent (. o. D.. upon request. They are drying sweet potatoes, sliced white potatoes, tomatoes. cabbage, carrots, beets, peas and string beans so that with care in cooking they cannot be distinguished from the fresh. Spnach, turnips, onions. cauliflower, squash, pumpkins and parsnips are also being dried. Luncheons in some of the big hotels have been held to test these products and there has been universal surprise expressed as jo their palpa- hility and oftimes their superiority to the canned articles. In our case where so much canned stuff is i'm ported the saving in freight space, coal. and carriers must be evident.
 This outfit is a new one and as yet the best grades just about equal in price the canned gods. But if these firms are encouraged by wider use of dried products, the prices will come down and the quality of the goods will improve
 Then there Is the open kettle method known to our mothers and grand mothers which needs noefurther word 1 The newer cold pack method Is used almost altogether by some. And truly the results are not only very ,gratI flying to the palate butnpleasing to the ayes. Fruits and vegetables hold | theft shape absolutely and If .the jars