GLEANINGS IN BEE CULTURE 



July, 1917 



A 



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FEW days 



ago we had 



the honor 

 of entertaining 

 at dinner three 

 young men who 

 are leaving the 

 offices of The A. 

 I. Root C 0. 



They had just enlisted in the United States 

 Naval Volunteers. They are bright-eyed, 

 energetic, physically perfect specimens of 

 young manhood, just the sort so needed in 

 business, on the farms, and everywhere in 

 our nation for constructive work. And they 

 have become part of a vast, terrible ma- 

 chine of destruction. They have volunta- 

 rily giv'Cn up their opportunities for busi- 

 ness advancement, their social life, nearly 

 everything we hold dear, for the present, 

 possibly for years. They may even give up 

 their lives to help bring permanent peace 

 to the world. 



We are told 40,000,000 men are engaged 

 in the actual fighting; 20,000,000 more are 

 making munitions of war. Millions have 

 already died on the 

 battle - fields ; mil- 

 lions more have 

 been crippled. With 

 all these millions 

 engaged in destruc- 

 tion instead of pro- 

 duction, is it any 

 wonder that the 

 Avorld is threatened 

 with famine? 



In the May issue 

 I talked of increas- 

 ing the food supply 

 b y gardens. T n 

 June I urged the 

 prevention of every 

 bit of waste. This 

 month I am on the 

 same old subject, 

 increasing- the food ; 

 but my slogan is, 



CAN THE SURPLUS. 



If there is any 

 more disagTeeable 

 work than canning in a heated kitchen on a 

 hot, sticky summer day, Stancy Puerden has 

 yet to discover it. I would far rather be out 

 in the hot sun, knocking potato-bugs into 

 a can of kerosene. But this summer, if 

 we get warm, nervous, and tired to the 

 point of exhaustion canning the surplus, lot 

 us remember our brave American boys, 

 fighting and suffering to bring about peace, 

 and be glad we have the opportunity to sac- 

 rifice ease and comfort in the same cause. 



OUR FOOD PAGE 



Stancy Puerden 



1 



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Just the sort so needed in business, on the 

 farms, and everj'where in our nation for construc- 

 tive work. 



But i n can- 

 n i n g, as in 

 everytliing else, 

 by using our 

 brains we can 

 make the work 

 ]ileasanter a n d 

 save many hours. 

 I have found it 

 a gi'eat help to get the cans ready a 

 day or two in advance. Order fresh rub- 

 bers, for you can afford to take no chances 

 with old rubbers this year. If you use the 

 screw cap, see that you have a plentiful sup- 

 ply of good caps. Wash thoroly the jars 

 and caps, partly fill them with water, fit on 

 rubbers and caps and invert them to see that 

 they do not leak. It is much better for your 

 temper than to invert a jar of boiling hot 

 fruit and have a sticky, exasperating stream 

 of juice ooze out on yoiir kitchen table. 



When you get to the actual canning, use 

 the modern cold-pack method by all means. 

 It saves time standing over the hot stove; 

 it is accurate, if correctly done, and the 

 food is far finer in flavor and aiopearance. 



AN EASY WAY TO 

 CAN SMALL FRUITS. 



Let me tell you 

 first of an easy way 

 to can small fruits 

 and berries. Steril- 

 ize jars and covers 

 by putting them in 

 a kettle of cold 

 water, bringing it 

 to a boil and boiling 

 ten minutes. Keep 

 the caps on the jars 

 to which they have 

 been fitted, b y 

 screw i n g them 

 loosely into place 

 before putting into 

 the kettle. Steril- 

 ize the rubbers by 

 dipping in boiling 

 water. Use sound, 

 fresh, not overripe 

 fruit ; pack it in 

 the jars closely 

 and pour in boiling hot syrup, filling the 

 jars to overflowing. The syrup is made by 

 l)oiling together sugar and water, or honey 

 and water, and may be of any desired dens- 

 ity. Adjust rubbers and screw on the tops 

 loosely; or if you use the spring clamp, ad- 

 just the top which holds the glass cap in 

 l)lace, but do not put down the spring. 

 Stand the jars in a deep kettle, pail, or 

 wash-boiler containing boiling water and 

 pour in enough more boiling water to cover 



