228 GARDEN FARMING 



On the second day raise the spring at the side of the jar. This will relieve 

 any pressure from steam that might accumulate inside the jar during the second 

 cooking. Place the jars again in the boiler and boil for one hour. Clamp on 

 the top as on the preceding day and allow them to cool. Repeat this operation 

 on the third day. In removing the jars from the boiler be careful not to expose 

 them to a draft of cold air while they are hot, as a sudden change in tempera- 

 ture is likely to crack them. 



After the sterilization is complete the jars may be set aside for a day or two 

 and then tested. This is done by releasing the spring at the side and picking 

 up the jar by the top. If there has been the least bit of decomposition, or if 

 sterilization has not been complete, the top will come off. This is because the 

 pressure on the top has been relieved by the gas formed by the bacteria. In 

 this case it is always best to empty out the corn and fill up the jar with a fresh 

 supply. If canning fruits or some expensive vegetable, however, examine the 

 contents of the jar, and if the decomposition has not gone far enough to injure 

 the flavor, place it once more in the boiler and sterilize over again. If the top 

 does not come off, you may feel sure that the vegetable is keeping. Corn is 

 often subject to the attack of anaerobic bacteria. The spores of these are some- 

 times very hard to kill and remain alive even after boiling for one hour. In 

 case any jars spoil, increase the time of boiling to an hour and a half. 1 



WATER CRESS 



Water cress is extensively used for garnishing purposes and in 

 the preparation of sauces for the dressing of meats. It is most 

 extensively used during the winter season, but when it can be 

 had in prime condition it is in demand throughout the whole 

 year. The commercial production of the crop is remunerative 

 both as a greenhouse crop and as a product of springs or streams 

 suited to its growth. 



Botany. Water cress, as its peculiar pungent flavor and its 

 inflorescence would indicate, belongs to the Mustard family, being 

 classed by botanists as Nasturtium officinale. Its closest garden 

 relative, according to those versed in plant genealogy, is the 

 horse-radish, which it by no means closely resembles, although 

 in the same genus. 



Methods of cultivation. Water cress is grown in two ways in 

 eastern United States : in greenhouses as a winter forcing plant, 

 and as a bog or water plant in open streams or springs. Under 



1 Adapted from Farmers' Bulletin No. 359, " Canning Vegetables in the Home," 

 by J. F. Breazeale, Bureau of Chemistry, Department of Agriculture. 



