THFC RURAL, N£OW~VORKER 
781 
1913. 
Canning Fruit Successfully. 
The first step for success in the can¬ 
ning of fruit is to have everything per¬ 
fectly clean; that is, to kill the various 
species of bacteria that promote mold 
and fermentation by carefully sterilizing 
the jars or cans, in fact, all utensils 
used, and by keeping them as sterile 
as possible during the process. One tiny 
germ of mold allowed to linger inside a 
can or on the cover or rubber will be 
quite likely to spoil the entire contents 
later on. 
The best way to begin the canning 
season is to have all cans and rubbers in 
readiness. Rubber rings should not be 
used more than one season, as they 
stretch and often become perforated; new 
ones cost but little and they will repay 
the small outlay in the end. Whether 
new or old cans are used first wash them 
in hot soapsuds, carefully examining the 
edges and covers, scrubbing them thor¬ 
oughly with a stiff brush; then rinse in 
clear water. Covers, if used before, 
should be rubbed smooth with a little 
sand soap and carefully dried. See that 
each can is supplied with a perfectly fit¬ 
ting cover and ring. If jellies and syrups 
are to be made have the glasses and bot¬ 
tles just as thoroughly cleansed, and be 
sure there are plenty of fresh corks and 
sealing wax on hand. This will save no 
end of fuss and bother when the actual 
work begins. 
That the fruit may not become discol¬ 
ored or lose its delightful delicate flavors 
in the cooking, use aluminum or porce¬ 
lain-lined kettles; the ideal preserving 
kettle is broad and rather shallow. Cov¬ 
ers, funnel, ladle, colander, skimmers 
and basins should all be either of one or 
the other of these wares. .Have a long- 
handled wooden spoon for stirring at 
hand, and a quart graduated measuring 
cup; small scales are most desirable, al¬ 
though measurements can, of course, be 
easily substituted for weights, one quart 
equaling two pounds. A fruit press or 
wooden masher, a jelly-bag, and an as¬ 
bestos mat. to prevent burning in case 
of long cooking, are also needed articles. 
While sugar may not be altogether 
necessary for the canning of fruit, it is 
apt to keep its shape better when cooked 
in a syrup than in water. On the other 
hand, fruit preserved without sugar re¬ 
tains its fresh flavor to a greater extent 
than when cooked with sugar. Always 
use the best grade of granulated sugar, 
avoid sugar which when the syrup is boil¬ 
ing forms a bluish scum on the top. 
Select perfectly sound, not too ripe, 
fruit for canning; in every way it should 
be the very best quality, any decayed 
spots no matter how slight will often 
produce fermentation; therefore carefully 
choose, pick over, and wash all fruit be¬ 
fore using it. An excellent way to wash 
berries and other small fruit is to put 
them in a colander and pour cold water 
over them, allowing them to drain thor¬ 
oughly before using. 
Peaches, pears or apples can be kept 
from discoloring if dropped as you pare 
them into ice-cold water, to which a little 
vinegar or lemon juice has been added. 
Peaches, plums or tomatoes peel more 
easily if first immersed in boiling hot 
water, then for a moment or two in ice- 
cold water and drained. All fruit should 
be heated and cooked slowly that it may 
remain as nearly whole as possible; the 
juice, too, will be clearer and the flavor 
of the fruit more fully retained. 
Ho not attempt to do a large quantity 
of fruit at any one time, and do not work 
in a hot, stuffy room ; have your kitchen 
'veil ventilated. If possible do your pre¬ 
serving on cool days and in the morning. 
It is cooler on hot days to cook the syrup 
and fruit over a gas or oil range. Dress 
comfortably, and do not allow other work 
to worry you. While canning and pre- 
seiving is not as complicated as it may 
seem to some, yet care and constant 
watchfulness must be exercised to pro¬ 
duce the very best results. 
^ ith your fruit freshly gathered and 
ready to prepare, carefully sterilize your 
utensils by putting them in a dish pan or 
argo basin of hot water and allowing 
1111 to boil at least 20 minutes. Spread 
:l ‘‘ loan to ' ve l over one end of the table 
and arrange your spoons, knives, skim- 
IUC r ’ on this as you remove them 
lom the boiling water, then cover with 
•uiot mr towel until you are ready to use 
•ju. Next sterilize the cans, placing 
a < i can on a small block of wood to pre- 
° nt cra eking; surround with cold water, 
and heat slowly to the boiling point, then 
boil from 20 to 30 minutes; when suffi¬ 
ciently sterilized pull the pan to the 
back of the range and let them remain in 
the hot water until needed. 
When canning with sugar have the 
fruit you are to use at one time ready 
before beginning so as to give your un¬ 
divided attention to the cooking. In mak¬ 
ing the syrup the usual proportion is one 
pound of sugar to every four pounds of 
fruit, and a pint of water to each pound 
of sugar, this, of course, may be varied 
according to taste or the acidity of the 
fruit. Boil the sugar and water 10 min¬ 
utes ; skim if necessary, then put just 
enough fruit into the boiling syrup at a 
time to fill two or three cans, that the 
last may not be overcooked, count time 
for cooking the fruit from the moment 
the boiling begins again. 
Just before the fruit is ready for the 
cans, wring two soft towels out of tepid 
water, not too dry, and fold one into sev¬ 
eral thicknesses, and lay in the bottom 
of a basin. Remove a can from the hot 
water and place it on the folded towel, 
then wrap the second towel around it, 
well up to the top. Adjust the sterilized 
funnel and proceed to fill with the fruit; 
just here it is necessary to work quickly. 
When the can is full, slip the handle of 
a heated silver fork around the inside of 
the can and lightly through the contents, 
thus allowing the air to escape and the 
fruit to settle; add a little more of the 
hot syrup; wipe off the moisture around 
the top of the can, and slip on the rub¬ 
ber, first dipping it in hot water; fit on 
the cover and screw or fasten down as 
tightly as possible. If there should be 
any doubt as to the can being perfectly 
air-tight it is a good plan to stand it up¬ 
side down while cooling, so if by chance 
there is any imperfection in rubber or 
cover a few drops of the juice will ooze 
out: in this case the fruit must be re¬ 
turned to the kettle and reheated; refill 
the can, using another cover or a new 
ring. After the cans are sealed allow 
them to stand at least six hours before 
putting them away. 
To can fruit without sugar, prepare it 
exactly as for cooking in a syrup, then 
pack into sterilized cans, taking care not 
to mash the fruit, put on the rubbers; fill 
the can up with cold water or fruit juice; 
place on the covers, but do not fasten se¬ 
curely down, stand in a kettle on a block 
of wood, or, if a number of caus are to 
be cooked, a tin or copper wash-boiler is 
best. Have a piece of galvanized wire 
netting cut a little narrower than the 
boiler, and about 10 inches longer, then 
bend over five or six inches on each end 
to form standards, place this inside the 
boiler and put in as many cans of the 
fruit as it will hold without touching 
each other; surround the cans with cold 
water, cover closely; bring slowly to a 
boil and boil gently until the fruit is 
sufficiently cooked; for juicy or small 
fruit from 15 to 20 minutes is the time 
usually required, a longer time being nec¬ 
essary for the firmer fruits, as pineapple, 
pears, apples, and quince. Remove the 
cans one at a time, and seal quickly with¬ 
out removing the covers. 
When putting away preserves, jellies, 
etc., label each jar or can with the name 
of the fruit, wipe clean with a damp 
cloth, and store in a dark, dry closet. 
ROSA MONO I.A Ml'MAX. 
A Country Board of Trade. 
If a board of trade must be a regu¬ 
larly organized affair perhaps it is an 
error to say that there is such an or¬ 
ganization in a certain fertile commu¬ 
nity in the Middle West, but if the city 
board of trade is kept up for the purpose 
of getting business and of “boosting” 
everything belonging to that particular 
place, then the enthusiastic inhabitants 
of this beautiful farming region really 
constitute such a company. 
Some years ago somebody noticed that 
there was not a single square foot of 
land for sale in Goshen Township and 
that fact was widely advertised. The 
thrifty people in that section \\ ho wanted 
to enlarge their borders had to buy out¬ 
side their own township. It was also 
discovered that only a very few of the 
farms were mortgaged and that their 
owners were not hopelessly in debt. As 
a whole the township had better build¬ 
ings than many other communities, bet¬ 
ter roads, better stock and better im¬ 
provements in every way. This was not 
guesswork, but the annual returns 
brought in by officers elected to value the 
chattels and improvements as a basis of 
tax gathering. All these things were 
freely given to the public, and as a result 
people began to look up to that commu¬ 
nity as they never had before. Land rose 
higher than in surrounding communities 
where people were content to live along 
without saying much about their locali¬ 
ties and in every way the community 
was helped. 
Of course there are a few people who 
smile knowingly and say those Goshen 
Township people are conceited and given 
to talking about their possessions over¬ 
much. but after all is said the work of 
the country board of trade, which simply 
means the unpaid efforts of all the in¬ 
habitants of that section, has its effect. 
It has cemented the people together at 
home to elevate the whole township in 
every way, and it has placed the commu¬ 
nity in a better light away from home. 
To hear those enthusiastic farmers and 
their families talk about their schools, 
their churches, their pikes, their improve¬ 
ments. their stock and their everything 
is to feel that the young folks in that sec¬ 
tion will never have any incentive to leave 
the farm. And the young people are not 
leaving the farms there as they do in 
other townships. They are so'used to 
hearing the glories of farming held up 
aud the blessings of country life demon¬ 
strated before their very eyes, that they 
are anxious to engage in the profitable 
work themselves. Surely it is a better 
plan to hold on to the young men and 
women in this fashion than to talk dole¬ 
fully about farm drudgery and isolation. 
The city board of trade describes the 
chances for newcomers and all inhabi¬ 
tants as the very best on earth in their 
particular city, so the country may copv 
the fine art of putting the disagreeable 
things out of sight and magnifying the 
agreeable ones. And when this becomes 
the habit of life even the financial side 
of fanning is made better though the 
greatest gain comes in happiness and 
Content. HILDA RICHMOND. 
When you write advertisers mention. The 
R. N.-Y. aud you'll get a quick reply and a 
square deal. See guarantee editorial page. 
BEGAN YOUNG 
Had “ Coffee Nerves” from Youth. 
“When very young I began using cof¬ 
fee and continued up to the last six 
months,” writes a Texas girl. 
"I had been exceedingly nervous, thin 
and very sallow. After quitting coffee 
and drinking Postum about a month my 
nervousness disappeared and has never 
returned. This is the more remarkable 
as I am a Primary teacher and have kept 
right on with my work. 
“My complexion now is clear and rosy, 
my skin soft and smooth. As a good 
complexion was something I had greatly 
desired, I feel amply repaid even though 
this were the only benefit derived from 
drinking Tostum. 
“Before beginning its use I had suf¬ 
fered greatly from indigestion and head¬ 
ache; these troubles are now unknown. 
“I changed from coffee to Postum with¬ 
out the slightest inconvenience, did not 
even have a headache. Have known cof¬ 
fee drinkers, who were visiting me. to use 
Postum a week without being aware that 
they were not drinking coffee.” 
Name given by Postum Co., Battle 
Creek, Mich. Write for booklet, “The 
Road to Wellville.” 
Postum comes in two forms. 
Regular (must be boiled). 
Instant Postu m doesn’t require boiling 
but is prepared instantly by stirring a 
level teaspoonful in an ordinary cup of 
hot water, which makes it right for most 
persons. 
A big cup requires more and some peo¬ 
ple who like strong things put in a heap¬ 
ing spoonful and temper it with a large 
supply of cream. 
Experiment until you know the amount 
that pleases your palate and have it 
served that way in the future. 
"There s a Reason” for Postum. 
RANGER’’ BICYCLES 
Have imported roller chains, sprockets and 
■pedals; New Departure Coaster-Brakes and 
.Hubs; Puncture Proof Tires: highest grade 
1 equipment and many advanced features pos- 
1 sessed by no other wheels. Guaranteed Syr: 
FACTORY PRICES ^.eVs S 
others ask for cheap wheels. Other reliable 
models from *12 up. A few good second¬ 
hand machines $3 to $8. 
10 DAYS’FREE TRIAL.::”' 
proval .freight prepaid % anywhere in U. S., 
, *without a cent in advance. DO NOT Bl’Y a 
r bicycle or a pair of tires from anyone at any 
price until you get our big new catalog and 
special prices and a marvelous nevj offer. 
A postal brings everything. Write it now. 
T1RCC Coaster Brake Rear Wheels, lamps, 
I IIILw parts, and sundries half usual priest. 
Rider Agrents everywhere are coining money selling our bi- 
cycles, tires and sundries. Write today. 
MEAD CYCLE CO., Dept. B80 | CHICACO 
DAISY FLY KILLER gSSSTKfS; 
flies. Neat, dean, or¬ 
namental, convenient, 
cheap. Lasts all 
season. Made of 
metal, can’t spill or tip 
over; will not soil or 
injure anything. 
Guaranteed effective. 
8 old by dealers, or 
6 sent prepaid ior $1. 
HAROLD SOME E 8 , 150 DeEalb Ave., Brooklyn, N. 7 
** When the Juice is in the Apple ” 
HIT. GILEAD CIDER PRESSES 
The best, most efficient and most 
economical method of getting the 
money out of that apple crop is to 
squeeze it out with a lit. Gilead 
Cider Press. Capacity range of 
from 10 to 400 bbls. daily. 
We make a press for every 
purpose. Also cider evapora¬ 
tors. apple-butter cookers, 
vinegar generators, spray¬ 
ing outfits, etc. 
HYDRAULIC PRESS MFC. CO. 
(Oldest and largest manufacturers of 
cider presses in the world.) 
137 Lincoln Avenue. - - Mount Gilead, Ohio 
Or Room 119 L 39 Cnrtlandt St., New York, N. Y 
in'House and Barn at even 
temperature Winter or Sum 
mer at Small Cost. 
Send Postal, for New Water Supply 
Plan. It'will bring you 100 pictures 
of it in* actual use. Do it Now. 
Aermotor Co., 1144 S. Campbe-41 Av., Chicago 
Aermotor Co., 2d and Madison Streets, Oakland, 
WFf I billing 
y! Ed Lt Lt MACHINES 
Over 70 sizes and styles, for drilling either deep oi 
Shallow wells in any kind of soil or rock. Mounted on 
wheels or on sills. \Y ith engines or horse powers. Strong, 
aimplo and durable. Any mechanic can operate them 
easily. Send for catalog. 
WILLIAMS BROS.. Ithaca. N. Y. 
To Married ,,,!! ^i 
Farmers! 
WHO HAVE 
$ 1500 - 
in Casta or in 
Farm Machinery and Stock. 
Buy a farm from the CANA" IAN 
PACIFIC RAILWAY and the Com¬ 
pany will loan jou $2,000 cash for im¬ 
provements, giving you TWENTY 
YEARS time to pay for the land and 
loan. WE ALSO WANT AGENTS. 
Write at once for full particulars to 
DR. PAUL FABER, Genercl A^ent, 
Canadian Pacific Railway 
Land Department, 
45S Broadway . . New York. 
HANDY BINDER 
TUST the thing tor preserving files of 
The Rural New-Yorker. Durable 
and cheap. Sent postpaid for 25 cents. 
‘lire RURAL NEW-YORKER 
333 West 30th Street, New York City 
You don’t have to use more fuel to get more heat. It’s how it 
burned that counts. \ ou can cut down the amount of fuel you use 
one third and still get more and better heat with 
XXTH CENTURY FURNACES 
, r ['" y ,u ® equipped with an exclusive, patented air chamber atul tire pot 
that burns tne fuel trout the side toward the center and gives perfect and 
complete combustion. Burns all kindsof fuel effectively, even cheap grades 
, solt r “ a n slack- etc. It consumes its own gases and smoke, and does not 
throw oft any dirt or soot. In short XXTH CENTURY FURNACES give 
you clean, healthtol heat at a lower cost than any other furnace. 
An Efficient, Money—Saving Furnace Sold On An Honest Guarantee 
More than 40,0t)0 XXTH CENTURY FURNACES have been sold on 
out common sense guarantee. Our scientific installation service insures 
satis taction to you. 
\\ i ita o», girirg plan or sketch of homo, stating r-izo ami number of rooms to bo 
lica.e.l, and our hocmeorms Department will toll you the »l*e and kind of lurnece 
you need. Aak for f UKK booklet 43 whou writing. 
