173 
Rules, Notes and Recipes 
Bulbs, Planting. — The following diagram shows approximately 
at what depth different bulbs may be planted in an ordinary or medium 
loam, and how far apart: 
l Id. 
2 In. 
3 In. 
1 . 
4 Jo < 
tn cpn 
t An«r 
lune 
4 In. 
Vik 
t' V 
s 2 In. , 
6 In. 
i (1 
// \ 
SellU 
iSdo«<! 
3 In. np* 
Top 2 In. 
^ 1 
ifkii 
6 In. 
4 
V 
J 
nqull 0 
n. t{>art 
€ 
!■ 
Q; 
1 
Tulip 
In kpar 
1 
L 
J 
arclstus 
6to 121 
>. tf»rt 
1 
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l to. or n 
ore apari 
Cankerwornis on Fruit Trees. — Spray infested trees as soon as 
the small caterpillars begin feeding. Six pounds of arsenate of lead 
paste or three pounds of arsenate of lead powder to 50 gallons of water 
is recomimended. The tops of the trees should be well sprayed, since 
most of the egg clusters are deposited there. 
Canning or Bottling Fruit.— Success in canning depends on 
thorough sterilization of jars and covers, using perfectly sound and 
fresh fruit and the best quality of granulated sugar. Large mouthed 
jars are recommended, buying new rubber rings each year. The 
Lightning and Economy jars are always satisfactory. Put jars in a 
pan of cold water and bring to boiling point while the fruit is being 
prepared. Throw all large fruit into cold water, as soon as pared, 
to prevent discoloration. For Peaches and Pears make a syrup of 
1 lb. sugar and one quart water, for every 4 lbs. of fruit. For small 
fruits use % lb- of sugar for each 1 lb. of fruit, (Blackberries, % lb.), 
and let stand two hours before cooking. Bring small fruits to boiling 
point. Put large fruits in boiling syrup and when easily pierced with 
a straw, they are done. Take jars out of boiling water, stand on 
folded towel, put fruit in jar through a wide mouthed funnel, fill to 
overflowing, run a spoon handle inside to break any air bubbles, fill 
again and seal quickly. Next day wipe jars, and then (Store in a cool 
dry place. Never lay any of your canning utensils down during the 
operation of canning, but keep them in a pan of boiling water. For 
jams, jellies and preserves use pound for pound. Always heat sugar 
before adding to strained juice, which should have boiled for forty 
minutes. Stir only long enough to dissolve sugar. Test for jelly 
when boiled three minutes. 
