158 
WISCONSIN HORTICULTURE 
June, 1917 
Canning- Vegetables from the 
Home Garden. 
Blanchard Harper, Madison, Wis. 
From 1910 Annual Report 
Everyone interested in the can- 
ning of vegetables as described in 
my notes in the Report for 1909, 
•should procure from the Agricul- 
tural Dept, at Washington, Far- 
mer’s Free Bulletin No. 359, 
< ‘ Canning Vegetables in the 
Home.” Naturally I prefer my 
own methods, hut the bulletin con- 
tains so much that is valuable that 
every one interested in the subject 
should secure a copy. 
One fact stated there solved for 
me a problem that had long puz- 
zled me; namely that peas gath- 
ered from the same vines within a 
day of one another should taste so 
differently when canned. A farm- 
er grew for me two bushels of 
“ Advancer” peas picked them in 
the evening and drove six miles 
the next day to deliver them. 
They seemed in good condition. 1 
canned some that day and the re- 
mainder the next. Those cans of 
peas kept perfectly — there was no 
sign of spoiling, but they were as 
flat and tasteless as sawdust. 1 
find the explanation in the follow- 
ing statement the author of the 
bulletin Air. J. I. Breazeale, makes 
in regard to corn, one which I be- 
lieve holds true in regard to all 
sweet vegetables, and on which too 
much stress cannot be put. After 
stating that vegetables should be 
gathered fresh, if possible with the 
dew on them, and kept damp and 
cool until used, lie says, when he 
speaks of corn, ‘‘that experiments 
* * * have proved that in the 
sweet varieties of corn the amount 
of .sugar diminishes very rapidly 
after the ear is pulled from the 
stalk; therefore in order to retain 
the original sweetness and flavor 
it is necessary to can corn very 
soon after it is pulled, within an 
hour if possible.” Incidentally I 
may add that for table use I have 
kept corn twenty-four or forty- 
eight hours with but slight loss of 
flavor, by laying each ear in the 
husks directly on ice, but not in 
any other way. 
The following recipes art 1 in use 
by several successful housewives 
and are contributed as affording 
a means of keeping corn when oth- 
erwise variously possible condi- 
tions would prevent canning. 
Canned Corn. (Mrs. Frank Mac 
Connell.) A recipe very general- 
ly used. To 9 pints of fresh corn 
cut from the cob, add one pint of 
sugar, and one pint of salt (if the 
salt is very strong use % pint), 
and three pints of water. Boil all 
together for five minutes and pack 
while hot in thoroughly sterilized 
.jars. To serve soak in several 
changes of water to remove the 
salt; cook with a little cream until 
scalding hot. 
Dried Corn, as made on the 
Turvill Farm,, by Mrs. Elizabeth 
F. Wood. Gather tender fresh 
corn, boil it in water three min- 
utes drain and cool; then cut the 
grains from the cob, but not too 
close. Spread the kernels in a 
thin layer in a large pan and place 
in a cool oven, stirring and shak- 
ing from time to time to allow it 
to heat and dry evenly for several 
hours. The flavor seems better if 
the drying is not prolonged over 
a day. When dry store loosely in 
a paper bag kept in a dry place. 
To serve, soak over night in wa- 
ter, then s’mmer gently on the 
back of the stove for several hours, 
and add butter and cream before 
sending to the table. 
Dried Corn as made by Mrs. 
Albert J. Larnson, Gather the 
corn when best for the table, score 
the kernels with a knife and press 
out the pulp, or use a ‘‘corn 
scorer.” Take as many enameled 
pans or plates as required, grease 
them lightly with butter and 
spread the pulp thinly over the 
bottom of the plates, the layer 
should not be more than % inch 
thick. Place the pans in an oven 
not warm enough to burn or 
scorch the corn, but warm enough 
to cook it, and allow them to re- 
main until the corn thickens, so 
that it can be cut into wafers 3 
inches square. Gently turn the 
wafers to allow the under side to 
finish drying in the now cooler 
oven, or finish the drying in any 
suitable warm dry place. Corn 
begun in the morning should be 
done by night. To serve, soak the 
wafers a few minutes, and cook 
with salt, butter and cream. 
Rose Diseases and How to Con- 
trol Them. 
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The rose gardener should under- 
stand that roses are subject to a 
number of fungous growths caus- 
ing serious diseases and that he 
must ward these off carefully if he 
would keep his plants in the health- 
ful condition necessary for satisfac- 
tory growth and the production of 
blossoms. These fungous parasites 
rarely kill the plants outright, say 
specialists of the U. S. Department 
of Agriculture, but by their pres- 
ence the vigor of plants is greatly 
reduced, the foliage may be ren- 
dered unsightly, branches more or 
less distorted or disfigured, and the 
quality of the blossoms lowered. In 
considering the fungous diseases of 
these plants the fact must be recog- 
nized that in common with similar 
diseases of other plants treatments 
are preventive rather than cura- 
tive. While thorough and repeated 
sprayings with a suitable fungicide 
will in most cases so check the de- 
velopment of the parasite that the 
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