Weekly journal-miner., 1919-07-30
CATTLE EATEN RAPIDLY ON
 RAIN-GROWN GRASS RANGES

would seem that the housewife would not knowingly use, in the foods sh( preserves for her family, substances that are prohibited by Jaw in foods for sale because the substances are injurious to health."
 There is a point to this warning which only the experienced know; these powders are offered with inc most glowing praise and with all sorts of assurance that they are per fectly harmless. They are often named for some such fruit center as California or Florida and we are ;old that they are universally used in these fruit regions.
 Sometimes samples of this ''em- balmed" fruit are shown, or the cir culars offer to send samples. Tn every case one is told haw absolutely harmless the stuff is and what mir acles can be worked in preserving fruit with it.
 Now there is just one safe way to work miracles in preserving fruit and vegetables for future food-and that is with perfectly clean, sterile jars, caps, and all other articles used about the canning; the very best rubbers one can buy, all the good common sense one can muster. and good, un- routed nor over-ripe materials to work with.
 Shall We Cold Pack the Fruit?
 There is still a strong question to home fruit canners between the new "cold pack" and the cid "open ket- tie" method, and probably most of us will settle it by using both at times. To me the cold pack seems to be much more work and to use d tot more fuel, in fact one of our first class Yavapai housekeepers always calls it the hottest cold pack she ever saw. Some fruit is very delicious put up this way, much fruit is just as good or better put up the old way.
 The two best hands at putting up fruit whom l know in Yavapai use the old method entirely and the re- suit of their work speaks for itself to everyone who gets taste. Both keep fruit successfully over several years and find the flavor only inn proved with age, (canned fruits really 'ripen,' as good wine does, over sev- cral years of standing, and pears, es- pecially, develop a real "boquet' with ageD
 Personally, l share the preference for the old way of canning fruit and use the new cold pack for vegetables, especially the California method de- scribed last week. Last year the older of the ladies whom l have found so successful in fruit canning spent the summer with me and l used to enjoy watching her work. Her success, 1 am sure, lay in the The jars were ready, clean and sterile from boiling water and kept hot till used. Don't imagine hat dipping a jar quickly in boiling water is enough; boil it half an hour and then lift it out and drop over it l I clean boiled jar cover till you want 70 use it. Y.
 Have kettle and spoons scalded, 1 lnives sharp and a whetstone at land for an extra rub between times, . md for canning use only good ripe ruit, not too soft nor too green. Freshly picked fruit is always best put not absolutely necessary.
 The aluminium kettles are very ,opular-I am old-fashioned enough . O cling to thick and rather flat ype of granite wear kettle or pan, I 1. eally like a large pan best
 Probably more fruit is spoiled by rying to cook too much at a time in me pan than any other cause, the ,eight of the fruit makes it mushy nd soft To keep the fruit firm leasurc the water you need into the ettlc or pan, add sugar to make as lick a syrup as you want to use, and ,hen 1t has boiled till it is clear put | tne fruit and cook till just done Ut not mushy. l. In the University oi California, cx- eriments it was found that all soft -uitS, such as ripe peaches, pears, pricots and berries, had a much bet er flavor if simmered in the prepared yrup instead of being boiled vio- ,ntly. The quantity of sugar must epcnd on individual taste; one to ! ach two ot water gives a good rick . -uit, cup for cup makes a heavy yrup. The sugar shortage last year Iught Us how delicious most fruits -c with very mucn less sugar than as our custom to Use before lh.