July, 1917 
WISCONSIN HORTICULTURE 
189 
“I consider it an honor to be 
drafted, will be glad to do all I can 
to help. Have been doing a little 
bit along that line, before receiving 
your letter. 
Mrs. C. M. Strong, 
West Allis. 
Dear Sir: 1 am sending here- 
with my acceptance of membership 
in the Gardener’s Advisory Coun- 
cil. While 1 am above the age limit 
that 1 have seen suggested for serv- 
ice under “conscription” (my 66th 
year) I am willing to register and 
let future circumstances determine 
my “liability.” 
1 shall look to the columns of 
“Wisconsin Horticulture” for fu- 
ture commands. 
H. H. Harris, 
Warren, Wis. 
Oneida, Wis., June 7. 1917. 
Dear Sirs: Enclosed please find 
my acceptance. I am pleased that 
I can “do my bit” for my country. 
Thanking you for the honor con- 
ferred on me I am 
Very truly yours, 
Rev. A. A. Vissers. 
Herewith find my acceptance of 
your draft. I have never known 
such a craze for garden making as 
this spring and much of it by peo- 
ple who have a very hazy idea of 
what it means. I never realized 
there could be so many questions 
asked about the gentle art of gar- 
dening as have been fired at us this 
spring. Certainly there is need of 
such work as you outline in your 
letter. This was offered a few days 
ago by a physician, that in planting 
potatoes you must always have two 
eyes — a male and a female — in each 
hill or no potatoes would form. 
Replied that thought this advice 
should be taken with a liberal pinch 
of salt, then explained the sex of 
flowers. Wishing you success in 
your campaign of education, 1 re- 
main, 
Respectfully yours, 
J. T. Fitchett, 
Janesville. 
Dear Sir: I herewith enclose 
my acceptance to the Gardeners 
Advisory Council of the Wisconsin 
Horticultural Society. 1 have been 
so busy with office and committee 
work that I have as yet not found 
time to work my own garden, but 
will try and do at least a little in 
helping others. If I run into any- 
thing too big to handle myself 1 
will call on you for assistance. 
Hoping that I can “do my bit”, 
I am, 
Yours very truly, 
A. A. Ullrich, 
Watertown, Wis. 
“1 am very willing to do my bit 
for the cause.” 
J. M. Dunlop. 
“I surety cannot shirk from such 
duty. ’ ’ 
A. H. Lemke. 
This from a member who is near- 
ly blind : 
“1 shall be very glad to do what 
I can to be of some service at this 
time. 1 am willing to try.” 
With such a spirit as this we can- 
not fail. 
Tomato Paste. 
Blanchard Harper. 
The following recipe was kind- 
ly sent for Wisconsin Horticul- 
ture by Miss Julia Corona, a 
young Italian girl, 701 Milton St., 
in Madison. 
Vg bushel of tomatoes 
Salt to taste 
Mash the tomatoes and cook un- 
til quite soft. Add the salt and 
rub through a strainer. Spread 
the pulp on a wide board out in 
the sun, let stand 15 minutes. 
Stir and spread again to dry, and 
continue alternate stirring and 
drying until the mixture is dry 
enough to be rolled into a ball. 
Put the ball into a dish and allow 
it to stand three or four days. 
Then divide the mass into por- 
tions about the size of an egg. 
Shape and dip in oil and place 
the balls in a stone jar. Cover 
with a piece of cloth (or heavy pa- 
per) which has been dipped in 
oil and salt. To use r dissolve a 
ball in boiling water and use as 
cooked tomatoes in soup, mac- 
aroni, rice, or any tomato sauce. 
TOMATO PASTE. 
The following recipe was kindly 
sent for publication in Wisconsin 
Horticulture by an Italian wom- 
an, Mrs. Sedali, 6 N. Murray St., 
Madison, through her brother Mr. 
Tortoresi. 
The tomatoes must be thorough- 
ly ripe. Wash them carefully 
and cut each in half cross wise, 
then lay them on a grating, grid 
or wire frame or colender to 
drain. Sprinkle a handful of salt 
over the layer, then add more 
layers, carefully sprinkling each 
with salt until a sufficient amount 
has been prepared. Let drain 
over night. In the morning place 
the tomatoes without squeezing, 
in a kettle and boil for two hours, 
stirring carefully to prevent burn- 
ing. Cool, then rub the mass lit- 
tle by little carefully through a 
strainer so that only seeds and 
skins are left. Take the strained 
tomato and strain a second time 
to make it smooth and fine. Now 
return the tomato to the kettle 
and slowly boil until it is too 
thick to run oft’ the tioard on 
which it is to be dried. When 
thick enough take a board (like 
a bread board), spread the tomato 
paste on it and then score it with 
lines to facilitate drainage, then 
