1921.] Sheep Scab : Its Cihe and I^renention. 475 



l'2s. per dozen bunches of 50 stems each, according to quality, 



though higher prices were sometimes obtained for exceptionally 



fine produce. 



****** 



Par greater attention is given to fruit bottling as compared 



with the bottling of vegetables. In certain cases, however, 



^. , ^, , especially where sreen peas are available 

 Simple Method . ^ ,i . ^^ 



of Bottlin purpose, or green vegetables are 



* hi plentiful during winter, vegetables rr.ay 



^ * usefully be preserved. The following notes 



on a simple method of bottling vegetables may be of interest in 

 this connection : — 



1. Choose young fresh vegetables. Grade for size and colour. 

 Wash and prepare as for cooking, i.e., scrape carrots and celery, 

 peel turnips, etc. Keep white vegetables under water as much 

 as possible to preserve the colour. 



2. Plunge the prepared vegetables into a saucepan of fast 

 boiling salted water (one teaspoonful of salt to one quart of 

 water). Bring water again quickly to the boil, and allow the 

 vegetables to remain from one to five minutes accord- 

 ing to the nature of the vegetable, e.g., peas and delicate 

 vegetables one minute, vegetables of hard texture three to five 

 minutes. Remove the vegetables and place them into a large 

 basin of cold water to check the cooking and to make them firm. 

 Leave them in this until cold (five to ten minutes) . 



3. Pack the vegetables as tightly as possible into vacuum 

 bottles. Place one teaspoonful of salt on the top of each bottle. 



4. Fill the bottles to overflowing with cold water. Place on 

 the rubber ring, glass cap and screw band or clip. Screw up 

 and then release slightly to allow air to escape during sterilisa- 

 tion. Place the bottles in a saucepan with a false' bottom. 

 Cover the bottles with cold water. Bring to boiling point in 

 half-an-hour. Boil gently for two hours. 



5. Lift out one bottle at a time and screw it down tightly 



before removing the next. When cold, remove screws or clips. 



and test lids to see if they are fi.rm. 



****** 



The most effective remedy for Sheep-Scab is dipping, provided 

 that the dip used is one that has been approved by the Ministry 

 Shee Scab • Agriculture, and care is taken to see that 

 ^ * the dipping is thoroughlv carried out in ac- 



Its Cure and , ^ ^ n i u i 



_ .. cordance with the mstructions on the label. 



Prevention. mu ^r- • ^ r * • u i 



The Mmistry of Agriculture mnkes a 



special appenl to sheep-ownors for their co-operntion to see that 



