HAMPSHIRE COUNTY FARMERS' MONTHLY 



HOME MAKING 



HOW-WHAT -WHY? 



Food Preservation Plans 



If we are foiesighted it is already 

 time to think about our food preservation 

 work. And tlie first question that arises 

 is How? How shall we do it? Shall 

 we can our vegetables and make our 

 jellies and jams the way we have always 

 made them or shall we try the methods 

 that experts have found to be the most 

 satisfactory? 



Two groups, Amherst and Ware, have 

 decided they want to know more about 

 the "how of it" and are taking the work 

 in the form of laboratory practice, each 

 group having five or six meetings and at 

 each meeting studying the preservation 

 of some food product by actually doing 

 the work under supervision. 



When we know "how" do we always 

 know "what" to preserve and "why"? 

 This is a very important matter and one 

 we should think about more than we do. 

 We know that in planning our meals we 

 have to give our families a large amount 

 of vegetables and fruits to get the min- 

 erals and vitamines in their diets. There 

 are thirty weeks when fresh vegetables 

 ai-e not obtainable by most of us and so 

 we have to plan ahead for winter by tak- 

 ing into consideration the needs of the 

 family, the home garden supply of prod- 

 ucts and the available markets. Follow- 

 ing is a canning budget which is for 

 you to use as a guide to help you deter- 

 mine the type and number of products ' 

 you expect to can and explaining why 

 you should can these particular foods in 

 these quantities. j 



Amount of Canned Products per Per- 

 son for .30 Weeks. 



Multiply this by the number in your 

 family for your winter's supply of can- 

 ned goods. It is estimated that one pint 

 will provide four servings. 



THE HEALTHFULNESS OF 

 FRUITS AND VEGETABLES 



potatoes, which contain potassium 

 salts and serve to counteract uric 

 acid condition. 

 BEETS — Recommended as a nerve tonic. 

 The healthfulness of fruits and veg- CAULIFLOWER— Highest percentage of 

 etables has been so demonstrated that | phosphorus of any vegetable is es- 



many of them are believed to have true ; pecially good for growing children. 



medicinal properties. The following rhUBARB— A good laxative, also stim- 

 tables will give a few ideas as to the ulant to the appetite, 



value of fruits and vegetables commonly LETTUCE— A remedy for nervousness 



used in the diet: — 



Fruits and Vegetables — Health Proper- 

 ties. 



LEMONS — cooling to the blood, antisep- 

 tic and cleansing. 



ORANGES — Act on bowels and are rich 

 in caloric power. 



GRAPEFRUIT— Acts as a tonic similar 

 to quinine. 



GRAPES— Toning to the system and 

 cleansing. 



APPLES — Contain iron, correct chronic 

 constipation and are an ideal nerve 

 food. 



PINEAPPLE— Because of natural fer- 

 ment is considered especially good 

 for the digestion. 



PEACHES — Rich in iron, recommended 

 for anaemic people. 



FIGS — High nutritive value. Seeds en- 

 courage peristaltic action. One of 

 nature's best laxatives. 



CRANBERRIES— Good for malaria and 

 also for erysipelas. 



BLACKBERRIES— Made into cordial a 

 most eff"ective remedy for allaying 

 inflammation of the bowels and cur- 

 ing diarrhoea. 



and insomnia. 



ASPARAGUS— Good for the kidneys. 



CELERY — Very good for nervousness 

 and insomnia. 



CUCUMBERS— Rich in phosphorus and 

 potassium salts. 



WATER CRESS— Contains a large 

 amount of sulphur; it tends to purify 

 the blood. 



DANDELION GREENS— High percent- 

 age of iron, a spring tonic. 



SPINACH— High in iron. Has beneficial 

 efi'ect upon both bowels and kidneys. 



ONION — Acts as a stimulant upon di- 

 gestive juices, serves as a laxative 

 in a general way to cleanse and puri- 

 fy the whole system. 



CARROTS— Best for cleaning a muddy 

 complexion, particularly when eaten 

 raw. 



ENTHUSIASTIC MEETING 

 OF PROJECT LEADERS 



County Project Leaders HIected for 1923 



At the annual spring meeting of town 

 directors and project leaders eighteen 



OLIVES — Ripe, a real repair food, the | women attended the home making section 

 oil is much more readily assimilated in the morning. It was a very informal 

 than in the extracted form presciibed j session and the women were splendid 



for anaemic people. A mild laxa- 

 tive. 



MELONS— Cooling to the blood and 

 cleansing to the system. 



TOMATOES— Contain vegetable cal- 

 omel, good for biliousness and all 

 forms of liver trouble. Should be 

 eaten raw. 



POTATOES— Potassium salts good for 

 nerve and muscle. Rheumatic pa- 

 tients should eat the jackets of baked 



about asking (|uestions and offering sug- 

 gestions. 



The progiam of the morning consisted 

 of a roll call by towns and the project 

 work each town was carrying this year. 

 The different projects that the home de- 

 partment is offering, the work that con- 

 stitutes each project and the duties of 

 a project leader were disucssed by the 

 home agent. The county-wide point of 

 view was explained by Miss Lucile 

 Reynolds, State Home Demonstration 

 Leader, who also suggested a county plan 

 for organization which was adopted and 

 the following county project leaders 

 chosen for this year: 



Clothing Construction — Mrs. S. R. 

 Parker, South Amherst. 



Dress Form and Millinery — Miss Stella 

 Duda, Easthampton. 



Furniture Renovation — Mrs. Arlin 

 Cole, Chesterfield. 



Nutrition — Mrs. A. L. Moore, Hunt- 

 ington. 



Household Management — Mrs. Clifton 

 .Johnson, Hadley. 



Food Preservation — Miss Alice Bart- 

 lett, Worthington. 



