232 



KEEPING THE GARDEN PRODUCE 



management. Yet it is claimed that in many states half 

 of such surplus garden produce does go to waste. And 

 during the long winter months when jellies and canned 

 vegetables would relieve the sameness of the table fare 

 and would make the meals more appetizing and wholesome, 

 farmers are often obliged to go without these things or to 

 pay a high price for them. 



Often the result is too large a use of meat. Meat at 

 nearly every meal may not be injurious if it is accompanied 

 by a liberal supply of plant products, but it is a common 



practice on farms to 

 serve too much meat 

 in proportion to the 

 amount of vegetables. 

 The practice is extrava- 

 gant, as well as harmful 

 to health. Now most 

 of the surplus garden 

 produce even very 

 perishable kinds of it 

 can easily be kept for 

 winter use in forms that 

 are both wholesome and 

 toothsome. The chief ways of doing this deserve attention. 

 Jelly making, canning, and preserving are slightly differ- 

 ent ways of keeping perishable fruits and vegetables. 

 Some produce is best suited to one of the three methods, 

 some to another. 



172. To make jelly in the best and most attractive form, 



a. Select only perfect fruit, or perfect parts of the fruit. 



b. Wash it thoroughly, having first removed the stems. 

 If one is making a large quantity of jelly, however, it takes 

 much time to remove stems from such fruit as grapes 

 and currants, and to let them remain will make hardly any 



II 



HOME CANNING OUTFIT. 



