HOW TO PICKLE FRU.TS. 



3S1 



TOMATOES AIJ, WINTI^R. 



While tomatoes, both green and ripe, may 

 be nsed in making- pickles and sauces in- 

 numerable, everyone prefers them sliced and 

 served raw. With care they can be kept 

 fresh and whole all winter. Select only 

 medium sized, round ripe tomatoes. Cut 

 off the green stem carefully in order to leave 

 the top of the tomato sealed. Care should 

 also be taken that the skin is not broken or 

 bruised. Take a large stone crock, with 

 smooth unchipped lining, and half fill it 

 loosely with the tomatoes. Then add water 

 that has been boiled and cooled. Lastly 

 ring a flannel cloth out of boiling water and 

 spread over the top of the crock. In a 

 short time a scum will rise and gather on 

 the cloth. This should not be removed un- 

 less it gets very thick, as a slight scum on 

 the cloth collects any germs that may settle 

 and prevents them from injuring the toma- 

 toes. 



PICKI,r;D FRUITS. 



Peaches and pears are excellent when 

 pickled. Select small but nicely matured 

 fruit. After peeling put one or two cloves 

 in each pear or peach and drop them into 

 hot vinegar in which sugar has been dis- 

 solved (one cup of sugar to one and a half 



cups of vinegar. 'J'ie up cloves and cinna- 

 mon in cheesecloth and allow all to cook 

 until fruit is tender (about 15 minutes). 

 They should be bottled \vhile hot. Talman 

 Sweet apples make a delicious pickle done 

 the same way. The apples should be cut 

 in quarters and cooked until bright yellow. 

 They should also be dipped out immediately, 

 because if allowed to stand in the vinegar 

 they become dark. 



MAKE USE OF THE CUELS. 



Some use should be made of the cull 

 fruit that is allowed to waste year after 

 }ear. Small peaches, pears and apples 

 may be gathered up, wasned and put into 

 the preserving kettle, stones, skins and all. 

 Put on sufficient water to stew without 

 burning. When soft put through a cullen- 

 der and return to a slow fire with sufficient 

 suarar to sweeten. If allowed to simmer 

 slowly for one-half hour this makes a de- 

 licious marmalade for pies or cakes. 



In cities large quantities of so-called jam 

 is sold every year, made in most cases of 

 one-half fruit and one-half turnips, carrots, 

 and other vegetables. Girls on the farm 

 might make a good deal of pocket money by 

 gathering the waste fruit, making it into 

 marmalade and selling it at the stores. 



Wintering Canna Roots 



WM. HUNT, O. A. C, GUELPH. 



When shou'ld canna roots be taken up and 

 where should they be kept until spring- ? — (J. 

 W., Kincardine. 



After the foliage of cannas has oeen 

 blackened by frost, and before the roots are 

 touched, they should be dug with a small 

 quantity of earth adhering to them and 

 placed under the veranda or in a shed or 

 out-house safe from frost, and allowed to 

 remain for about a week or two or perhaps 

 more, being careful not to allow them to be 

 touched bv frost. 



Remove the roots before severe frosts to 

 a rather dr}- warm place in the cellar and 

 keep them in a temperature never lower 

 than 45 degrees, and not higher than 70 de- 

 grees. Canna roots will not winter suc- 

 cessfully in a cold, wet cellar, but be careful 

 to avoid the opposite extreme of a very hot 

 dry position near the furnace, as this is 

 equally as injurious to them as a cold wet 

 position. If the cellar is of necessity very 

 hot from furnace heat, pack the roots in dry 

 sand or earth and keep them in the coolest 

 part. Florists usually winter canna roots 

 under the greenhouse benches. 



