288 
The RURAL. NEW-YORKER 
Winter Cold Packing 
February 25, 1922 
To win a race a Jockey doesn’t 
put extra weight on the horse 
that helps him succeed 
No man or woman who wants to succeed in 
the race of life can afford the handicap of head¬ 
aches, insomnia, indigestion and debility. Nor 
can they afford to take anything that may keep 
up a continual irritation of the nervous system. 
Yet this is what many people do who drink 
excessive amounts of tea or coffee. For tea and 
coffee contain caffeine, a substance that is some¬ 
times very injurious. Many doctors say that 
caffeine raises the blood pressure, irritates the 
kidneys and over-stimulates the entire ner¬ 
vous system. Also that it is especially bad fcr 
growing children, or for any one who has any 
tendency to nervousness or insomnia. 
If you want to avoid a possible cause of 
headache, insomnia, or nervousness, it might be 
well to stop taking tea and coffee for awhile, and 
drink rich, satisfying Postum, instead. 
Postum is a delicately-roasted, pure cereal 
beverage—delicious and wholesome. 
Order Postum from your grocer today. Drink 
this fragrant, healthful beverage for awhile, and 
see if you will not feel brighter, more active, and 
more resistant to fatigue—as so many thousands 
of others have felt. 
Postum comes in two forms: Instant Postum (in tins) 
made instantly in the cup by the addition of boiling water. 
Postum Cereal (in packages of larger bulk, for those who 
prefer to make the drink while the meal is being prepared) 
made by boiling for 20 minutes. 
Postum for Health 
“There’s a Reason” 
Made by Postum Cereal Co., Inc., Battle Creek, Mich. 
ASPIRIN 
Name “Bayer” on Genuine 
Take Aspirin only as told in each 
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directions and dosage worked out by 
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on tablets, you can take them without 
fear for Colds, Headache, Neuralgia, 
Rheumatism, Earache, Toothache, Lum¬ 
bago and for Pain. Handy tin boxes of 
twelve tablets cost few cents. Druggists 
also sell Jargpr packages. Aspirin is 
the trade mark of Bayer Manufacture 
of Monoacetieacidester of Salicylicacid. 
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SMOKE HAMS WITH KRAUSER’S 
Preparation for imparting a smoky flavor to meat, 
Made from Hickory wood. Delir ious fhivur, cleaner, 
cheaper, no etnoke house needed. Just paint on. 
Cl at Driljr .Stores. Express prepaid for $1.15. 
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FREE OFFER-WOMEN AGENTS WANTED 
Sell chipped soup direct from factory. You sell— 
We deliver and collect. Only part time required. 
One pound sample 35 cents and one pound white 
naptha bar soap FREE. HOE CO,, Homer, N. If. 
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tun enlarging. Write for prices. COOU STUOIO, Dunkirk, M.l. 
What Running 
Water Means 
Barn work easier, house work 
easier; less time given for chores, 
more for held work and recrea¬ 
tion; more time for the woman 
away from stove and sink. 
Heal thier stock, better gardens and 
orchards. A cleaner farm and 
house in every way. Fire protec¬ 
tion, health protection. 
Milwaukee Air Power Water Sys¬ 
tems bring all these things to y ui — 
water direct from the well— and so 
reasonably. 
Near you there is a Water and Light 
Expert 'who can tell you how much it 
will cost. Let us send you his name 
Milwaukee Air Power Pump Co. 
863 Third St., Milwaukee, Wis. 
BARRELS OF DISHES 
Slightly imperfect erocUery. Hotel Chins Mixed 
designs. GREAT BARGAIN. Write for particulurs, 
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Rurrolo wt ' SLIGHTLY DAMAGKII CROCKERY 
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shipped direct from factory to consumer. Write us 
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To those who are accustomed to cold 
packing vegetables in Summer, it is nat¬ 
ural indeed to carry the process right on 
into Winter and cold-pack meat, fruits 
and vegetables at this seasou. Now 
there are beginning to be quite a number 
of empty cans, and it feels good indeed 
to know that they can be refilled for late 
Spring and Slimmer use. 
We try each Whiter to buy a quarter 
of beef and cold-pack what we do not need 
for immediate use. If one is accustomed 
to cold-packing vegetables it will seem 
easier and simpler to cold-pack the meat. 
If one can induce the man of the house 
(which I seldom have been able to do) 
to cut the meat in small pieces ready to 
fit into the cans, the day’s work will be 
helped along considerably. 
My husband has always cut up the 
meat at the milk house into medium-sized 
cooking pieces. The steak from the round 
I salt down to use for frying, so most of 
the meat for canning comes from the loin 
and the rpmp. The meal from the hind¬ 
quarters is so much preferable to front 
quarter for canning that I have declared 
I will never buy another front quarter. I 
do not can any bones with the beef, but 
use those as a basis for soups and stews 
for immediate use. 
There are two ways in which the meat 
may be cold-packed. The first method is 
as follows: Put the small pieces.of beef, 
ready for putting into the can, into the 
roaster and roast until partly cooked. 
The age of the beef and bow tender the 
meat is vary the time the meat must be 
cooked somewhat, for the meat must be 
cooked ready for the table when it is 
through processing in the cans. It is 
best to trv some of the meat for the table 
before canning. The bones that are left 
I use for soups and stews. 
When the meat has partly roasted On 
its own juices as much as possible, though 
usually ’I have to use some water over 
the meat!, have water in holer ready, 
cans ready in hot water, li l the cans 
quickly with seasoned meat, pour enough 
of the juice over to flood the can. partly 
seal (my test is to screw the lids as 
tightly as I can with thumb and little 
finger). The cans should not sit around 
long after they are partly sealed before 
they are lowered into the water bath. My 
rack bolds eight, cans, and I try to do 
that number when I use the boiler, and 
sr, make best possible use of the fupl used. 
I can fill the eight cans by having every¬ 
thing ready in 10 or In minutes. 
Lower the rack slowly into the hot 
water in the boiler. If your arms have 
a habit of giving out. better call on the 
man of the bouse to do that job. The 
water should be hot. or it takes too long 
after the meat is put in to begin to boil, 
ami if the rack is lowered slowly enough 
there will be no danger of cracking the 
cans. . .. 
Be sure that the water is over the top 
of the cans at least 8 in., and he sure that 
you are using all new rubbers for the 
cans, which have been tested to see that 
they are not defective. 
Process the meat for three hours after 
it has started to boil. That then ns that 
thp water dare not stop boiling, or you 
will have to begin all over again. One 
day I bad corn processing, and my hus¬ 
band came in and wanted me to go to 
town with the truck right away for oil. 
so the tractor would not need to stop, i 
was a bit dubious about leaving the corn, 
but fixed the fire and thought; nil. well, 
it will be all right until I.drive the three 
miles and get the tank filled with oil. 
Of course that had to be the day the 
truck balked. I waited at the garage an 
hour, and another half hour waiting for 
oil. When I got home ray fire was out. 
the water had stopped boiling. T quickly 
made a new fire, and processed the corn 
for one hour more. I put that corn by 
itself, mid two cans. I think, spoiled. I he 
rest were all right. But it is best not to 
run any chances, hut to go exactly ac¬ 
cording to directions. 
Mv next method of canning the meat 
is to cut it into small pieces, put directly 
into the cans, cover with boiling water, 
season with salt, and put directly into 
the hot. water hath and process for four 
hours. I had never tried the latter 
method until this Winter, and 1 have not 
vet opened any of the meat, so I cannot 
snv from experience which way the meat 
is'best. But a neighbor of mine who has 
tried both ways says that the meat is 
better partly cooked first. The meat y 
buv from farmers is quite apt to he tough, 
and it seems to cook through better and 
have a better flavor when opened, she 
says. It is quicker and easier done by 
the second method, and if the beef were 
y on tii? nnd tender probably tin* inrat 
would he as good by the latter method. 
t usually cold-pack spare ribs and 
some tenderloin when we butcher our 
pork The spare ribs I cold-pack, hone 
and all. Cut the spare ribs in pieces 
that will fit into a can, and proceed as 
for beef, processing three hours. I ue 
spare ribs make nice broth, and make a 
nice meat pie. stew with dumplings, or 
are nice baked with dressing in the 
Bummer, 
If you wish to use pint cans do not 
process quite so long ns for quarts, and 
if you wish to use half gallons process 
a half hour longer. 
Of course a steam pressure cooker does 
this work touch more quickly and saves 
a great deal of fuel, and I surely hope I 
can have one this Summer. Directions 
for using a steam pressure cooker for 
cold-packing are put out by the United 
Slates Department of Agriculture, and 
everyone who is fortunate enough to have 
a steam pressure cooker should have this 
booklet. 
I have beard the complaint made that 
a wood fire, is not hot enough to use a 
steam pressure cooker successfully, and 
of course one wants to he sure before 
buying. They cost from $18 to $40. and 
of course may he used for cooking meats 
or any long-time foods, so the investment 
does not seem so great as if one could 
but use the cooker for canning. I imag¬ 
ine the kind probably must make some 
difference in the heat, required, or perhaps 
the operator did not understand just how 
to use it. I used the cooker belonging to 
a friend who does all her canning cold- 
pack in the pressure cooker, and she is 
perfectly satisfied with tiers. She has 
used it four years, I think. She cooks all 
her meats in hers, and a good part of her 
vegetables. I am fully convinced from 
her experience that it is well worth the 
money. There is nothing to wear out 
about it; it saves fuel and time, and if 
one does much cold-pack canning it would 
pay for itself in fuel saved alone in a 
few years. The steam pressure cooker 
and oil stove should make a good com¬ 
bination for Summer canning. 
All who can apples know that they 
lose their flavor almost sooner than any 
other fruit. As I open a pint can of 
fruit in the Fall I fill it up soon with 
apples when cooking sauce for the table. 
I have two small racks that fit into a 
large aluminum kettle, and these racks 
are convenient for cold-packing a couple 
of cans while I am doing other cooking 
and do not want to bother with a boiler 
full. Tin- two cans will be finished by 
noon, so I do not keep up an extra fire 
in the afternoon. 
Be careful at first to select good apples, 
of a good flavor, for one cannot take any¬ 
thing out of the can better than was put 
in. and when going to the bother of can¬ 
ning a fruit usually as plentiful as apples 
it is well to see that only the very best 
apples are selected. 
Wash, pare and core the apples, blanch 
4)4 to two minutes, cold dip, pack into 
cans, cover with thin syrup (three cups 
sugar and two cups water boiled to¬ 
gether). Process 20 minutes in hot 
water batli—after water has started to 
boil. Some tables give only 20 minutes, 
but I think it depends on the kind of 
apples. As I have usually cold-packed 
Baldwins, I thought they required a little 
longer than some of the softer apples 
which cook up more quickly. 
When cooking squash for a meal, cook 
enough extra for a can, pack it in the 
can and cold-pack it. processing it 00 
minutes. It should he mashed and sea¬ 
soned with salt before putting in the can. 
When cooking pumpkins for pies. mash, 
pack what is left in cans, aud cold-p ick, 
processing it 00 minutes. 
Of course any cold-pack canning can he 
more quickly and easily done in the 
steam cooker, but there is no necessity 
of not doing it if one does not have the 
pressure cooker. After a little practice 
it does not seem so much of a task to 
can h.v the boiler method. 
By all means get the (Jovernment bulle¬ 
tins giving complete directions for all 
kinds of cold-pack canning, and keep 
for future reference. I have done a 
great deal of cold-pack canning, yet I 
.always glance through the bulletin before 
doing any even yet to he sure I have not 
forgotten any step. It is a good plan 
when one is sure the water in the boiler 
is boiling to look at the table iti the 
bulletin, and set the alarm for the time 
it is to come ofF. so there will he no pos¬ 
sibility of the contents of the cans not 
processing the proper length of time. 
MAY HOOV ER MUM AW. 
How to Make Sauerkraut 
Will you give me some information on 
the making and pare of sauerkraut? Ex¬ 
press the proportions of salt to cabbage 
in pounds. i.. o. 
In preparing sauerkraut, remove the 
outer green lpaves and hard core of the 
cabbage. Shred with a slaw cutter or 
sharp knife. Weigh the cabbage, and 
weigh salt in the proportion of 2B. lbs. 
salt to 100 lbs. cabbage. Scatter a layer 
of salt on the bottom of the container, 
then a layer of cabbage, and so continue 
until cabbage and salt are used. After 
sprinkling the salt on the top layer, 
spread over it one or two layers of 
cheesecloth, tucking it down at the sides. 
Over this stand a plate or wooden cover, 
with a weight on top. The weight forces 
the brine above the cover. Allow the 
container to stand in a moderately warm 
room to ferment. Fermentation con¬ 
tinues for eight or ten days. When hub¬ 
bies of gas cease to arise when the con¬ 
tainer is jarred or shaken, fermentation 
is over. The keg or jar should then be 
stored in a cool place. A modern method 
of preserving the kraut is to pour melted 
paraffin over the surface, making a seal 
about Vi -in. thick. This prevents the 
formation of seum on the surface. If 
scum forms and is allowed to remain, it 
will eventually destroy the acid of the 
brine. If desired, sauerkraut may be 
canned, after all fermentation has ceased, 
by packing in sterilized jars, and process¬ 
ing, like other vegetables for two hours. 
