KEEPING THE GARDEN PRODUCE 



rhubarb are used, not only to dilute raspberry juice, but 

 also to make it " jell " more readily. 



Almost any cook book contains full directions for mak- 

 ing each kind of jelly. The ideal product calls forth high 

 praise both for its food value and for its beauty. 



" The jelly should be a beautifully colored, transparent, palatable 

 product, obtained by so treating fruit juice that the resulting mass 

 will quiver, not flow, when removed from its mold ; a product with 

 texture so tender that it cuts easily with a spoon, and yet so firm 

 that the angles thus produced retain their shape ; a clear product 

 that is neither sirupy, gummy, sticky, nor tough, neither is it brittle, 

 and yet it will break, doing this with a distinct beautiful change that 

 leaves sparkling characteristic faces. This is that delicious, appetiz- 

 ing substance, a good fruit jelly." 



173. Canning is somewhat more difficult than jelly mak- 

 ing, but it is cheaper, and it preserves more of the 



produce. Each farm 

 home should get from 

 Washington a free copy 

 of Farmers Bulletin, 

 359, which contains a 

 description of many of 

 the newer canning de- 

 vices and utensils. 

 Other free circulars give 

 detailed accounts of the 

 handling of all common 

 garden produce. Ac- 

 cordingly, we give here 

 only general directions 

 for canning one common 

 fruit, one easy vegeta- 



DRIED PEACHES. 



Bacteria cannot destroy these, because 

 germs need water. 



ble, one green, and one difficult vegetable. 



a. Tomatoes. Select ripe tomatoes, but not over ripe, 



