EXTENSION COURSE IN VEGETABLE FOODS. 67 
Because this happens in one instance it does not follow that it 
will in others. Some of these questions, as that of canned beets versus 
fresh, etc., may be worked out in the practice period. In general, it 
will prove that the fresh vegetable directly from the garden in its 
season is always superior to the canned, and that a dried fruit or 
vegetable properly soaked and cooked will rival all but the very 
highest grades of canned foods of the same kind. 
To use canned vegetables, open an hour or more before using; empty 
the can as soon as opened and expose the contents to the air to 
freshen. To freshen quickly, drain the vegetables and rinse with 
cold water. Taste of the liquor in the can and use or discard as 
seems best; do not keep it long after opening. 
EXERCISES, LESSON XIII. 
ACTION OF BACTERIA, MOLDS, ETC. 
Heercises.—Expose bread, cheese, fruit juices, cut raw and cooked vegtables, 
milk, etc., to dusty air and leave for some time. Note changes in each. Note 
the cloudy appearance of fruit sirup, indicating presence of bacteria. Scald 
the sirup, remove scum, and sirup will be seen to be clear again. 
Leave stewed fruit in glass jar uncovered. Note the difference in lower por- 
tions which do not come in contact with air. After a time stir slightly so that 
part of top layer is distributed throughout the jar. Note the groups of bacteria, 
etc., forming where portions of the top layer remain. 
Note the need of sterilization of jelly bags, jars, utensils, and the danger 
from sweeping, dust from open windows, etc. 
SUGAR. 
An entire lesson might be given to a study of sugar and the way it is affected 
by heat and moisture. In reference No. 1 Miss Parloa has explained the 
preparation of sirups for canning. 
CANNING. 
Materials needed.—Any vegetables available, including tomatoes, either fresh 
or canned; apple or green-grape jelly, fresh mint, spinach extract for coloring. 
Several types and sizes of jars. 
Hzercises.—(1) Can any available fresh vegetable. 
(2) When fresh tomatoes are not available open a quart can, reheat, and 
seal part in half-pint jar. This is a practical point for the small family where 
a larger can is too much to use at once. Another portion of the tomato may be 
strained and canned in a half-pint jar. The remainder, strained, may be 
evaporated to half its first bulk, seasoned with spices, salt, and vinegar, and 
put into bottles as catsup. 
Note whether varying the kind of spices and the proportion of vinegar 
affects the flavor materially. 
(3) Note results with different types of jars. Have different sorts of tops 
any special advantages? 
Another lesson on this general subject might deal with the use of canned 
foods, as already indicated in Lesson VII with the tomato. (Cream soups may 
