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AMERICAN FORESTRY 



ates trained to home-grown vegetables, and pocket- 

 books trained to the money saving made possible by 

 Home Gardening, will find the sting of winter sharp- 

 ened if they fail to save everything that can be saved. 

 To effect this saving means that we must Can all food 

 that can be Canned or Dry all food that can be Dried. 



As a result of modern methods, vegetables ani fruits 

 canned at home closely resemble the products in their 

 natural state. With most of them no cooking is re- 

 quired in preparing them for winter storage. The single 

 period, cold-pack method, as developed by latter-day 

 science, reduces home canning to its simplest terms. The 

 name of the method indicates its simplicity. The vege- 



kitchen oven or just above the top of the stove. In this 

 way even so small a quantity as a handful of peas, a few 

 sweet potatoes, or even a single turnip may be prepared 

 for the winter. This affords an effective means of food 

 thrift in that it makes possible the saving of left-overs. 

 If small quantities are thus treated from day to day the 

 household will be surprised at the ease with which a 

 considerable quantity may be accumulated. 



Drying operations on an even larger scale may be 

 conducted with outfits made at home. A tray, consisting 

 of strips of wood with galvanized wire bottom, may be 

 used over the stove or in the sun. In a still simpler form 

 this tray may be made of a piece of galvanized wire 



CANNING ENTHUSIASM KNOWS NO AGE LIMITS 



This is a picture taken at a canning demonstration in a school house. The demonstration was conducted by official leaders in cooperation with the school author- 

 ities. By no means all the enthusiasts here pictured are school children. In the group may be seen many of an older generation. All of those in the audience 

 are eagerly seeking expert counsel and direction as to home canning. 



tables or fruits are packed cold and uncooked. Vege- 

 tables are covered with boiling salted water and fruits 

 with hot sugar syrup. The jars are then sterilized in boil- 

 ing water or steam, to kill bacteria and prevent spoiling, 

 and the finished product is ready for sealing and storage. 

 The simplicity of the process commenda'it to every house- 

 hold. 



Drying is even simpler than canning. It may be ac- 

 complished with little or no expense for outfits or con- 

 tainers. The simplest form is sun drying. On hot, dry 

 days sliced vegetables and fruits are exposed to the sun, 

 on sheets of unprinted paper or lengths of muslin. This 

 will give a perfect product, if care is taken to prevent 

 exposure to insects and to rain or dew. Insects can be 

 kept away by a covering of cheesecloth. Another simple 

 form of drying is to place vegetables or fruits in the 



netting with the edges turned up for an inch or two on 

 sides and ends. More complete driers for cookstoye use 

 may be made at home with slight outlay, or they may 

 be bought for as little as $3.50. Driers of larger size and 

 more conveniences may be had at prices ranging from 

 $16.00 to several hundred dollars. 



In canning and drying the work may be done in the 

 individual home or by groups of families. By forming 

 a club and carrying on the work at a schoolhouse or other 

 central place any number of households may purchase the 

 most improved equipment at slight individual cost and 

 have the advantage that arises from the use of the best 

 facilities as well as having the benefit of neighborly ri- 

 valry. Community canning and drying are especially 

 recommended as producing the best possible results. 



The imperative need for Food Thrift was recognized 



