The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1920-04-09
Spring Days No Longer Bring
Thoughts Of Tonic, Spec
iaIist Says, Because Good
Foods are Available.
BY Amy Kelly State Home Demon
stration Leader. University of Idaho
Extension Division.

WHcn your mOtncr COncOCtcd RoOcy
looking mixture OF sulphur and made
you take spoonful after each meal
to clear up your systcml' 1t ruined
the balmy days for me, the thought OF
that unpalatablc mixture. Perhaps
you had to take sarsaparilla, sassafras
tea, or some other brand Of stuff that
was expected to clear out all the poi
son that had accumulated in your sys-
tenn during the winter months.
Possibly we needed something Of
that sort when our diets were so lin
tied and we did not have the great
variety that we are now able to obtain
through the processes of canning and
drying Of foods. Even before the
war. we began to realize the import
ance and benefits Of canning veget-
aables and more fruit, but the impetus
given to this measure as result OF
the work of the food administration,
university extension divisions, and
schools and colleges will continue and
will make the practice of canning all
possible vegetables and fruits an es-
tablished one.
No Reason for Fear.
The considerable number of deaths
that have resulted from eating canned
fruits, meat and vegetables infected
with bacillus botulinus have caused
many people to be afraid of using the
canned meat and vegetables especially.
The bacillus botulinus is a bacteria
that may come into contact with any
food substance and which, when il
grows and reproduces, forms extreme
ly toxic substances that are highly
poisonous even in small amounts. 1t
is now firmly established and proved
fact that in canned goods that are
properly processed. this bacteria is
killed if present. If a reasonable
amount of precaution is taken to see
that the product tastes and smells
normal and there is no gas formation
when the product is used then there
need be no danger from this type of |
poisoning, If you are not satisfied |
or certain of the product in question,
as a precautionary measure, boiling it
for five minutes will destroy the bac-
terra and the poison. This is true for
toxins of bacillus botulinus and not
for any putrefactivc changes that may
have taken place.
Therefore, do not stop canning or
cease to eat canned products because |
of fear of botulinus poisoning. Can
and continue to can with as much ar
dor as you did during the war period
and your diet will be better balanced
Can especially such vegetables as
spinach asparagus, strig beans PEAS
and tomatoes. We know now that
our bodies need during the winter as
well as during the summer, the or
ganic acids and minerals which fruits
supply and the minerals and roughage
which vegetables supply, For this
reason then, we need to can veget-
ables. to say nothing of the variety
they lend that adds to the ease OF
preparing meals.
Some authorities recommend the
use of small amounts of lemon Juice
or vinegar when canning vegetables.
1t is a we'll known fact that tomatoes
are easily canned and sterilized; this
is due to the acid content as bacteria
are more readily destroyed at lower
temperature in an acid medium. Be |,
cause of this fact some women make
4 practice of canning tomatoes and
corn together and find that the mix
ture keeps WELL
Sometimes Drying Pays.
Some vegetables may be dried with
good results. 1t is probably a more
simple matter to dry corn than to
can it, and after it is cooked, it is diff
ficult to distinguish the dried corn
from the canned. The following is
4 successful method that has been
,sed by one family for many years:
Select tender ears still in the milk
'tage. Cut kernels half off and scrap,
mt remaining pulp. line a dripping
an with clean. light wrapping paper :
nd spread corn about two inches
hick. To eight quarts of corn add 4
.vel tablespoonful of sugar and mix
,ell. Set in the oven, stirring fire.
uently until milk is well dried up.
pread thinly on clean cloth and drv
i sun or on warm porch. When
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