IQiS 



ratio of seven to one the product be- 

 comes jelly, which makes a tlelightt'ul 

 tart spread. To please varied tastes it 

 may be sweetened and any desired 

 flavoring may be added. A ready mar- 

 ket at attractive prices awaits all apple 

 jellv ofl'ered. 



Sugar and sugar products are scarce 

 and high these war times and a practi- 

 cal use of the generous sugar content 

 of apples is, therefore, especially ac- 

 ceptable. An extensive series of experi- 

 ments by the Department of Agricul- 

 ture resulted in the development of a 

 method of making apple table syrup 

 which produces an attractive article of 

 very fine flavor. The process is as fol- 

 low's: Stir into seven gallons of sweet 

 cider five ounces of powdered calcium 

 carbonate — harmless low-priced chem- 

 ical—and boil in a large kettle five min- 

 utes. If a large vessel is not available 

 the cider may be boiled in batches. 

 Pour the cider, after boiling, into glass 

 jars and allow it to settle until per- 

 fectly clear, which reciuires about seven 

 hours. Return the clear liiiuid to the 

 preserving kettle, being careful not to 

 pour off anv of the sediment. Fill the 

 vessel onlv about half full, as it foams 

 up when boiling. Add a level teaspoon- 

 ful of the lime of carbonate for the 

 seven gallons of liquid and boil rapidly 

 until a temperature of 220 degrees is 

 reached, or until it is about one- 

 seventh of the original volume and the 

 consistency of maple syrup when 

 cooled rapidly and poured from a 

 spoon. To insure clear syrup the cool- 

 ing must be done slowly. A good way 

 is to set the jars of syrup in a wash 

 boiler of hot water and allow the whole 

 to cool. Use this syrup like any other 

 table syrup, and as a flavoring adjunct. 

 Apple butter has long been a stand-by 

 as a staple food and table delicacy and 

 merits a place in the diet of every 

 family. A favorite home recipe is as 

 follows: Boil three gallons of apple 

 cider down to one and one-half gallons. 

 Pare and quarter sufTicient apples to 

 make three gallons. Pour over these 

 sufhcicnt additional cider to cover 

 apples well. After cooking until tender 

 run through colander, then add the 

 boiled cider and boil down to desired 

 thickness. When nearly done add one 

 and one-half pints sugar, and when 

 done flavor with one teaspoonsful all- 

 spice and one leaspoonful cinnamon. 

 Owners of up-to-date cider mills are 

 in the position of rendering valuable 

 national service by converting apple 

 waste into good food while at the same 

 time they are reaping well-deserved 

 profits, for cider-press service will un- 

 doubtedly be in great demand this sea- 

 son. The comparatively small invest- 

 ment of a good hvdraulic cider-press 

 outfit can bring returns far in excess 

 of many more diflicult and expensive 

 enterprises. 



BETTER FRUIT 



largest poultry premiums in the state 

 are offered. Increases are noted in fat 

 cattle, horses. The best five sheaves of 

 either winter or spring wheat, accom- 

 panied by thirty pounds of threshed 

 grain from the same field, will be 

 awarded .*.50 first, $30 second, and $20 

 third. The best general display of corn, 

 ten ears each variety, wilt receive $15 

 first, .$10 second. The best single ear 

 of corn from among the first prize win- 

 ners will receive ^l.x Stock vegetables 

 and roots this year are distinguished in 

 a separate class from culinary and gar- 

 den vegetables. The best individual 

 farm display will bring $25. The best 

 bushel of Netted Gems, grown east of 

 the Cascades, will be awarded $25. The 

 best display of twenty-five one-tier 

 boxes of apples, five or more varieties 

 of commercial fruit, extending through 

 season will win $50, and the best gen- 

 eral collection of fruits' for family use 

 for entire season will receive $15. Pro- 

 portionate second and third premiums 

 are offered in all entries. 



Page II 



The Washington State Fair this year 

 will have exhibits that cover a larger 

 field of production and industry than 

 ever before. Anticipaling this, pre- 

 miums have been increa.sed in many 

 classes and special new prizes are 

 oITered in .several departments. The 



Fruits Canned Without Sugar 

 Keep Perfectly 



Don't let the shortage of sugar pre- 

 vent vour canning every possible jar of 

 fruit. That is short-sighted patriotism. 

 If you can't go over a thing, go around 

 it. Here are some ways of getting 

 around this |)articular obstacle which 

 Miss Abby L. Marlatt of the Home Eco- 

 nomics Department of the University 

 of Wisconsin offers to Wisconsin house- 

 wives: 



"Sugar is of no special value in keep- 

 ing fruit. It improves the color of the 

 fruit and, to most people, improves the 

 flavor when it is cooked with the fruit 

 in the first process of canning. But 

 today, with a world shortage of sugar, 

 the demand on us to use less is such 

 that we can well afford to sacrifice a 

 little color and a slight amount in flavor 

 for the greater need of sugar among 

 our .\llies. 



"The keeping of fruit is dependent on 

 the killing of any germ life, and that is 

 done bv heat. The open kettle, the cold 

 pack, or the three-day method are all 

 good ways to preserve fruit, for, cor- 

 recllv used, they kill germ life. 



"The increase in thickness of syrup 

 does not aid in improving the keeping 

 qualitv of the fruit. Neither does sugar 

 added as a part of the canning process 

 make the fruit any sweeter. As a rule, 

 its sweetening power is less, for the 

 fruit acid changes the sweet sugar into 

 a less sweet type, although it has the 

 san>e food value as before. 



"Fruit juices made as usual may be 

 canned by the cold-pack method with- 

 out sugar, and will keep perfecfly for 

 years. Better than jellies, in fact, for 

 jellies kept for a long time fend to form 

 crystals. When jelly is needed the juice 

 that would have made jelly in the be- 

 ginning will be fully as satisfactory 

 for jellv making. In addition, the juices 

 may be used for beverages, flavoring in 

 sauces, and in iee creams. 



"Fruits mav be put up entirely with- 

 out sugar an(i. by cooking Ibem in their 

 own juices without addilion of water, 



You'll Grow 

 Walnuts 



If you see our nut crop this season. Our 

 trees are loaded to the breaking point 

 with nuts worth 30c per pound. If wal- 

 nuts are ever to come out of the luxury 

 class it is up to the farmers of the North- 

 west to plant more trees. We have an 

 unusually good lot of Vrooman Fran- 

 quettes, grafted on California black 

 roots with scions from our own bearing 

 orchard. 



Wholesale and retail. 



GRONER & McCLURE, Hillsboro, Ore. 



FISH!! FISH!! 



100 lbs. salmon in brine, shipping weight 



165 lbs $1^00 



Smoked salmon, 20 lbs. net 3^5 



Dried True codfish, 10 lbs 1 50 



Ask for our fresh and cured fish price list. 

 T. A. BEARD, 4322 Winslow Place, Seattle, Wash. 



True-to- Name Nursery 



ESTABLISHED 1902 



Offers a general line of nursery stock, with a special 

 offering of Anjou, Bosc and Bartlett Pears These 

 trees are grown with buds personally selected from 

 bearing trees and are guaranteed "true-to-name. 

 Address all communications to 



TRUE-TO-NAME NURSERY 



H. S. Galligan. Prop. Hood River, Oregon 



SULPHUR 







B. ^1' ^^^ '^^^" proven and 



^(s,.^^,,.^-™,-^ so recommended by the 

 University of California 

 that if you sulphur your 

 grape vines and orchards 

 six times they will not 

 be affected by MILDEW 

 or RED SPIDER. 



ANCHOR Brand Velvet 

 Flowers of Sulphur, also 

 EAGLE Brand, Fleur de 

 Soufre, packed in dou- 

 ble sacks, are the tlufhest 

 and PUREST sulphurs that money can buy; 

 the best for vineyards; the best for bleaching 

 purposes, LEAVING NO ASH. 



Try our new brand of VENTILATED Sub- 

 limed Sulphur, 100 per cent pure, for making 

 Paste— (Atomic Sulphur) and for Dusting. 



For Lime Sulphur Solution, use our DIA- 

 MOND S Brand Refined Flour Sulphur. We 

 can furnish you this sulphur at such a low 

 price that it will pay you to mix your own 

 solution. 



San Francisco Sulphur Co. 



624 California St. San Francisco, Cal. 



We are equipped to make immediate shipment. 

 Send for illustrated booklet, price list and samples. 

 Telephone Kearney 871 



will occupy less space. Some fruits 

 may be dried, thus concentrating the 

 fruit sugars, and again occupying less 

 space. iMiiit butters may be concen- 

 trateil without sugar, or with white 

 corn syrup, or made without sugar." 



