The Union daily times. [volume] (Union, S.C.) 1918-current, 1922-06-14

'.ome demonstration club member
finds herself confronted from every
angle of vision with some phase of
work.. The season for canning
picking and preserving is right here
and she realizes that there is no long
er any doubt as to the benefits con-
ferred upon the general health of the
family by canning fruits and vegeta-
bies so absolutely essential to the diet
OF the household, these being the
sources from which they derive vita
mines, mineral matter and everything
vitaly needful in keeping their ply
siques in properly functioning order.
Knowing that correctly balanced
diet is necessary for the welfare of
her family, she determines to procure
this varied diet through fresh veseta-
bles and fruits all the year. The home
maker realizes three important things
when the period for conservation
comes in. First: That home demon
stration canning methods have made
the way sure and easy for her. Sec
ond Knowing the Importance of fruit
and vegetables in the diet during the
entire year, she can entertain no ex
cuse whatever in failure to provide
them. Third: She has the assurance
that supply of canned products
makes her work easier, the canned
fruit solves many dessert problems
and aid greatly in reducing the gro
cery bills.
Cucumbers, cabbage and other vege-
tables may be brined now to be used
later for pickles. Following is a
"Sure Keep Brine Recipe" viz:
l pint salt, l pint vinegar, 1 pint
sugar, l gallon sterilized water. Mix
well, pour over vegetables as soon as
cold. Weigh vegetable under the sur
face of liquid, when fermentation
ceases, skim off white scum, pour
melted paraffine over the surface of Ii
quid to seal until ready for use. When
ready for pickle soak vegetables in
clear water over night, drain thor
oughly dry next morning, pack in jars
and cover with spiced vinegar adding
two cups of sugar to each quart of
vinegar if sweet pickles are preferred
or one cup of sugar otherwise. Inter-
spersing grape leaves with the vege-
tables in the brine makes the cucum-
bers green and brittle.
Succession of garden crops must be
kept up, lettuce may be sowed every
two weekks, use the Iceberg variety
for June and July planting to obtain
the most crisp heads. AS shady place
as possible should be selected for the
growth of this product these hot days.
We may now make two paintings of
corn thus giving an abundance for Ia
BILE use and to be involved with okra
and tomatoes in soup mixture this fall.
kale may now be sowed for winter
greens. Cabbage seed should be SOW
ed now for winter use, dust the bed
with a mixture of one part sulphur
and six parts line to prevent the in
,vasion of the cabbage magot so prev
aieht in fall cabbage crops, when the
plarSsoare set out it is wise to dust
the mixture into the cavity made for
setting the plant.
Celery may be sown now to give
fine plants TOR August transplanting.
Caulifiower and satisfy may now be
planted. The caulifiower sowed now
gives splendid heads in the fall. Plant
bush beans, 1000 to the bush, every
two weeks few rows, to have them
all the fall. The white navy bean
should be planted now and gathered
dry for winter use. A two weeks sue
cession of these may be planted from
March until July, gathering them dry
and making a wonderful marketing
product for the demonstration men,
bers in winter. The little white egg
turnip may be planted now and comes
in very early during the fall, like the
radish. they develop very quickly.
About the middle of July put the
Irish potatoes from which the sap has
evaporated, in soak the night before
planting to insure a good stand for
fall growth. There is no reason why
club members should not market Irish
potatoes during the entire winter
The Lookout Mountain makes the best
production, but the cured culls from
the Bliss Triumph yield very good
fall crop.