42 
WISCONSIN HORTICULTURE 
December, 1918 
CRANBERRY CULTURE 
Edited by Mrs. S. N. Whittlesey, Cranmoor, Secretary Wis- 
consin Cranberry Growers Association 
Among several letters recently 
received, we quote the following 
from a professional gentleman re- 
siding about one hundred miles 
distant. 
“Mrs. S. N. Whittlesey, 
Cranmoor, Wis., 
Dear Madam: We agree with 
you that cranberries can be used 
in various appetizing ways as per 
your department in Wisconsin 
Horticulture. The difficulty here 
is in getting good cranberries. 
Could you ship me, say a half 
bushel and what would be the 
price of good berries?” 
# * * Every season we re- 
ceive a number of such inquiries 
from different sections and states, 
with the same statement, that 
good berries cannot be procured 
in home stores. There is no ex- 
cuse for such a regrettable condi- 
tion in any market, and we wish 
lovers of cranberries would insist 
on their wants, being properly sup- 
plied. When people desire, and 
are willing to pay for good fruit, 
there is no reason why a merchant 
should hesitate to invest in the 
best grades grown. The better 
the berry, the finer the flavor, and 
are really the most economical to 
use. 
“One thing that keeps many 
people from using cranberries 
freely, is that it is supposed they 
take too much sugar to make them 
palatable. That is a common mis- 
take, and ought to be corrected. 
There are many ways of prepar- 
ing cranberries without using so 
much sugar.” Note the recipes 
given in November issue of this 
magazine. 
With the four pound allotment 
of sugar per capita through De- 
cember and an unlimited quantity 
after January first, no one need 
fear to satisfy their taste because 
of sugar restrictions, even those 
who cling to the old notion that 
cranberries are sugar consumers. 
“Cranberries can be used for a 
greater variety of purposes than 
any other fruit except apples. 
The sauce gives just the right rel- 
ish for poultry, game, and beef 
and is good to serve with other 
meats. It is a delicious relish 
whether the meat be fre'h or 
corned, roasted, boiled or broiled. 
“Cranberries cooked with pot 
roast and the cheaper cuts of 
boiled meats make the meat ex- 
ceedingly tender and delicious. 
To prepare a 3 pound roast, brown 
the meat in 3 tablespoons of hot 
fat; when the surface is brown re- 
move the meat from the pan and 
add 3 cups of water ; stir until 
boiling; add 2 cups of cranber- 
ries; replace the meat in the pan 
with the gravy and cranberries 
and proceed to cook in the ordin- 
ary way, adding flour to thicken, 
also salt and pepper to taste, when 
cooking is about half finished. 
“Cranberries, are so moderate in 
price, require so little labor to pre- 
pare and cook, and can be used in 
so many ways, that this distinc- 
tive American fruit supplies the 
means to provide attractive, del i- 
cous dishes from inexpensive in- 
gredients. Note well these points 
- — no waste, no cores, no peeling, 
no seeding, easy to prepare, keep 
well, always acceptable, whole- 
some, taste good and look well.” 
Try a pie made of 1 cup of 
chopped cranberries, 1 cup of su- 
gar and 1 cup of cream, baked 
between two crusts. 
Don't forget that one peck of 
cranberries and two and one-half 
pounds of sugar will make ten 
glasses of delicious jelly. See 
recipe in November Horticulture. 
The cranberries harvested in 
September, cleaned and packed in 
October are all shipped out and 
sold, from most of the sections of 
the state ; the last car leaving 
Cranmoor, November 20th. 
The fruit buds are set for next 
year’s crop and by the time these 
notes are published all the 
marshes where water is available, 
and all should have — will be cov- 
ered with a deep flood, with the 
vines at rest till next spring. The 
important work for winter months 
is the sanding of bogs and dams 
which can be done much better 
and cheaper with sleds than wag- 
ons. 
The Chicago office of the Ameri- 
can Cranberry Exchange is 
rushed with work at this writing 
(November). Help has been sent 
down from Grand Rapids, Wis., 
and another call requisitioned the 
services of Mr. C. R. Treat of 
Wyeville. 
Candied Cranberries 
Cranberries, 1 cup 
Sirup, % cup 
Choose large red cranberries 
and prick each one three or four 
times. Drop them carefully into 
the boiling sirup and allow them 
to cook slowly for 5 or 6 minutes. 
Remove from fire and allow to 
stand overnight. Reheat and al- 
low them to stand another night, 
if possible. Then while hot, re- 
move the berries from the sirup 
and drop on well oiled paper or 
plate to dry. These may be used 
in the place of candied cherries 
for decorations. — U. S. Food Ad- 
ministration. 
