GROWING GARDEN CROPS FOR THE CANNING FACTORIES. 335 



Mr. Andrews : They take it off with the husk, and if there 

 is a stem a foot long it goes. If it is snapped off close there will 

 be only a little husk on it and the corn becomes bruised in handling, 

 so they want a long stem with the husk. 



Mr- Benjamin : I noticed on the way here a canning factory, 

 and usually they have cattle in the pasture, and all the refuse is 

 fed to them. 



RECIPES FOR CANNING PLUMS. 



(Furnished by those who took premiums on canned plums at the last 

 annual meeting of the society.) 



With Sugar. The proportions are one pound of sugar to one and 

 three-quarter pounds of plums. Make a syrup of sugar by adding 

 one cup of water to every pound of sugar ; let it boil and then skim 

 it. Place the plums in a preserving kettle and cover with boiling 

 water until they float ; then cover the kettle and let it boil gently. As 

 soon as the skins begin to crack all over (which all plums fit for 

 canning will do), pour off all the water, cover with the syrup and 

 let boil for a few moments until thoroughly cooked ; then put in 

 cans and seal up. I find 'tis best to do but one can at a time, also 

 that taste must be consulted as to sweetness. With Surprise plum, 

 which is quite acid when cooked, I use a little more sugar than the 

 above calls for. 



Without Sugar. Cover the plums with boiling water and let 

 them cook until the skins begin to crack ; then dip them into jars with 

 the water in which they have been scalded, fill jars full and then seal. 

 When opened in winter, dip them from the juice in which they are 

 canned and cook them for a little while in a rich syrup. They are 

 then fine for sauce or pies.— Mrs. C. W. Merrill, Winona. 



With Sugar, Surprise plum. Use two-thirds cup of sugar and 

 one-half cup of water. When it is boiling, put in enough plums to 

 make a pint of fruit. Cook slowly for fifteen minutes and seal when 

 hot. — Mrs. A. Brackett, Excelsior. 



With Sugar. Prepare a syrup of equal parts of honey, sugar and 

 water. Boil up well, skim and set aside. Drop the plums in boiling 

 water, to which add a little soda if skins are tough, let come to a boil 

 and when skins commence to crack skim out in the prepared syrup, 

 set back on the range and cook very slowly until done. Fill hot in 

 cans and seal. — Miss Mary Moeser, St. Louis Park. 



With Sugar. Place the plums to be peeled in a dish, pour over 

 them boiling water and let stand about one minute. Drain off the 

 water and cover with cold water. Then peel and put in the can with 

 about two tablespoonfuls of sugar. Place the can in water, gradually 

 bring to a boil and cook about 20 minutes ; remove from kettle, fill 

 with boiling water and seal at once. 



P. S. Remember always to place something in the bottom of 

 the kettle for the can to rest on, so it will not break; two or three 

 thickness of cloth is all right. 



