The Ocala banner., 1922-07-07
ITEMS OF INTEREST TO THE FARMER
- and STOCK GROWER -

Plant Board. urges that the grower
send 20 to 80 leaves selected at ran
dom from his worst infested trees
for examination, so that it may be
determined whether only red fungus
should be sent, or some of both kinds
included.
All remittances should be made 10
the State Plant Board of Florida, and
correspondence addressed to the En-
tomological Department Orders for
l 20 cultures will be sent by parcel
post, and orders for five or more will
be forwarded by express, collect
Shipping weights: l culture, lbs;
2 cultures, lbs; cultures, 5 lbs;
cultures, lbs. When remittance
does not accompany order, shipment
will be made c. o. d.
Further information may be OBJ
tanned by addressing the Entomologi-
cal Department of the State Plant
Board, Gainesville, Fla, or by con-
sulting your Icounty agent, or the
Plant Board inspectors.
Saving the Fig Crop
The season for canning and pre-
serving figs has arrived, and the op-
portunity for saving and utilizing one
of the best fruits known should not
be passed Miss Sarah w. Partridge,
state home demonstration agent sug-
gests the following recipes:
Preserved Figs
Select pounds of fruit that is just
mature, or nearly mature. Sprinkle
1 cupful soda over the figs and cover
with six quarts of boiling water. AL
low to stand Is minutes; drain off
this soda solution, and rinse the figs
we'll thru two baths of clear cool wa
ter and let drain.
Add the fruit gradually to syrup
made by boiling together s pounds of
sugar and quarts of water Cook
rapidly until the figs are bright and
transparent, and the syrup is suffi-
ciently heavy Then remove to the
rear of the stove and put Immediately
into serllzed jars and seal.
Fig Conserve
Materials ! quart figs tpialh can
nedl, OF pounds fresh fgs; Ia
pounds sugar, 80 eupfui pecan meats,
ia pound Of faisihs Cut ali except
nuts int small pieces and cook until
thick and Transparent fah0ut an hour
will ba long enough 90 cook, Add
an found to be the ideal time ,ep
nuts five minutes before removing
from the stove
Flo Sweet Pickle
Prepare figs as for preserving
Drop into boiling spioed vinegar, pre-
pare as follows,
For ! quart of fgs-secure 1.2 pint
vinegar (oiderl, 3.4 pound sugar, few
pieces mace, 1.2 tablespoonful whole
cloves, i.2 tablespoonful whole all
spice stick cinnamon, 2 pieces ginger
root, Stick the cloves In the fruit
Tie the cinnamon and allspice In a
bag, Boil for three minutes,
To the foregoing preparation add
the figs and boil 10 to Is minutes.
Remove the spice bag. pack and seal.
Fig and Nut CONNECTIONS
Remove plump fig preserves from
the syrup and drain. Place them in
an oven which registered about 12O
degrees F. (an angel food ovenl. Dry
slowly until outside of figs have lost
their syrupy appearance. Dip in a
syrup dense enough to thread. Stick
half nut on the side of each fig. Dip
in granulated sugar.
To cream fondant add chopped figs
as above, and broken nuts, form into
nut bars. Roll in granulated sugar
or use as candy centers.
The humble guava is working its
way into leading Florida industry.
Farmers living near Arcadia, Flor
ida, have financed company for the
planting of hundred and fifty acres
of strawberries, and next winter anoth-