Summer Meeting. 137 



Miss Goodman — Mr. E. E. Souther of St. Louis, when asked by an 

 eastern newspaper man what a dewberry was, replied a kind of glorified 

 blackberry. 



THURSDAY. EVENING, 8 P. M. 



The program for this evening, as on the preceding, was charmingly 

 interspersed with music by Mrs. Bailey, Mr. Joachimi and Miss Biersach. 



At the conclusion of the exercises Prof. Dutcher of Warrensburg 

 declared that there were some things that he especially wanted to remem- 

 ber, but "that Mrs. Bailey's singing, especially those old Scotch airs, got 

 me mixed." Mr. Bailey sang some beautiful solos, as did also Miss Josie 

 Biersach. Mrs. J. A. Petty played the organ, and the society thought 

 so much of the music that it mentioned it in its resolutions. Mr. M. L. 

 Joachimi was also a valuable assistant in vocal music. 



CANNING AND PRESERVING FRUITS. 



(By Mrs H. S. Wheeler, Argentine, Kansas.) 



There has been a great revolution in preserving of fruits within 

 the past twenty-five or thirty years, and some old people can remember 

 when dried fruits or "pound for pound" preserves were about all the 

 housewife had to set before her family and friends. When the Mason 

 jar first came into use many were skeptical of ;its ability to do all that the 

 makers claimed for it, but a trial proved that they could be made the agent 

 for a larg'e addition to the every-day bill of fare, for vegetables, as well 

 as fruits, could be kept perfectly in them. Other cans have somewhat 

 superseded them, notably the "economy jar," which is a clear, white 

 glass and larger mouth, making it much easier to fill and clean, besides 

 showing the fruit to better advantage, which interests those who can for 

 commercal purposes. 



The strawberry first, and by many considered the best of berries, is 

 the earliest to claim our attention ; and then there are several ways of 

 preserving it for winter use. First of these is the cold process. 



Take full ripened berries, mash moderately fine, then add measure 

 for measure granulated sugar, leave in a porcelain vessel, stirring oc- 

 casionally for twelve hours, then put in cans, filling to the brim, screwing 

 covers on tightly. They are delicious for strawberry shortcake, ice 

 cream and sherbet, and far preferable to the cooked fruit. 



