The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1925-07-16

buttons of copper sulfate and of lime
should be made up in separate bar
rels or wooden tubs. In one barrel
dissolve the copper sulfate at the rate
of / pound to each gallon of water.
The best way is to suspend the coop
er sulfate in sack in the water close
to the surface. A stock solution OF
lime is prepared in separate barrel,
using 1 pound of quick lime to each
gallon of water, adding the water
slowly so that the lime may heat and
crumble into powder.
Ways to Preserve the Luscious
Pear-Miss Agnes M. Kolshorn of
the home economics division, Univer-
sity Department of Agriculture, has
prepared for the housewife, who is
these days canning fruits and veg
etables for next winters use, re-
ceipes for the preserving OF pears,
which are being distributed by the
University Department OF Agrlcul-
ture.
Canning Pears
Pears may be canned successfully
by either the open kettle or cold
pack method. Use firm, ripe pears.
Wash and peel. Cut in halves and
core. To cold pack, cook pears for
4 to minutes (according to size and
frmness) in boiling medium syrup.
This cooking makes it possible to
pack pears in can more satisfactorily.
Pack in hot sterilized jars: Fill jars
with hot syrup. Place scalded rub
Der. Partially tigen top. Place cans
on rack in water in water bath. Have
enough hot water in bath to cover the
tops of the jars two inches during en-
tire proceeding. Process quart jars
for 20 minutes after water surround
ing cans has begun to boil. Process
pint jars Is minutes. Remove from
Gamer and seal Immediately. In
vert to test for leaks. If rubber or
top must be replaced, return product
while still hot, to Gamer and repro
cess 10 minutes. Cool and label cans.
Pear Pickles
Use ripe but very firm pears. Wash,
pare is desired. Cut in halves or
quarters. Make syrup, using proper
ton of 1 cup sugar, l cup vinegar or
vinegar and water, picking spices.
Cook pears in syrup until tender but
not soft. Pack into hot sterlized jars.
Fill jars with hot syrup. Seal with
sterlized rubber and tops.
Preserved Pears
Peal pears and cut in slices. Cook
hard pears until almost tender in
small amount of water. Use this
water in syrup. Boil syrup using
about 3-4 pounds sugar and 3-4 cup
water to each pound of fruit. Cook
fruit in syrup only short time so
as to prevent dark stiff product
Social Workers of State Will Con-
fer-The several counties of Mime
sofa will send delegates to the Annual
State Conference and Institute Of So
Gil Work at University Farm, st.
Paul, September 1925. The probate
Judge, one member of the child well
fare board, and one county commits
sioner from each county can attend
the conference at the expense of the
county, and an effort is being made
by Judge A. w. Johnson of Albert
Lea, president of the conference, to
have every county fully represented
This conference and institute is
perhaps the most important Mime
sofa event for social workers in the
course of the year. Last years con-
ference, the first held at University
Farm, proved so successful that the
plan to hold this years conference at
the same place, has been heartily ap-
proved.
The program is already taking
shape, and the general topics will be
health, neighborhoods, family, delin-
quents, and children. Special fea-
lures will include meetings for allied
groups, such as the Y. M, c. A., Y.
w. C. A. girl and boy scouts, camp
fire girls, farm bureaus, and others.
Among the prominent speakers al
ready arranged for are: Heber B.
Cummings, special agent, division of
DECENTRALIZATION, w aSlilHS Ioii, ~. ". y.
Prentice Murphy, secterary of the
children's bureau, Philadelphia; Miss
Joanna C. Colcord, superintendent,
Charity Organization Society, New
York City.
Potato Tour Will Start With a
Bang-The third annual Minnesota
Potato tour will start in Clay county,
Tuesday, July %, and it will start
with bang. That is, the first day
will be crowded day, full of inter-
esting features, according to the pro-
gram arranged through the co-opera-
ton Of the commercial clubs of Moor
head and GAINESVILLE.
The tourists will assemble at Moor
head and during the day will visit
trial plots where different strains of
Ohio seed are being tested, the fields
of certified seed potato growers, and
fields produced from carefully Sc
lected seed as compared with fields
from unsolicited seed. They will al
so witness spraying and busting OPP
erations and have chance to study
a new machine for the rapid and eff