Oie RURAL NEW-YORKER 
613 
KITSELMAN FENCE 
HORSE-HICH, BULL- 
STRONG, PIG-TIGHT. 
Made of Open Hearth wire 
heavily galvanlzod—aetron^ 
durable,long-lasting, rust-re¬ 
sisting fence. Sold direct to ithe 
Farmer at wire mill prices. 
Here’s a few of our big values 
26-ineh Hog Fence - 21 a rod 
47-inch Farm Fence- 31Ve a rod 
}-ineh Poultry Fence - 34Ke a rod 
Ir, _ ‘•/I®.*’?'’*®' Prices on Galv. Barbed Wire 
uur big Catalog of fence values shows 100 styles 
and heights of Farm, Poultry and Lawn Fence at 
reduced money-saving prices. It’s free. Write today. 
KITSELMAN BROS. Box 230 Muncie, Ind. 
48 
.slowly until dono, .season and serve. 
Spinach, chard and beet greens should be 
soaked from 2-S hours in cold water and 
cooked slowly until done. A little salt 
pork or bacon improves the flavor of these 
products and gives slightly higher food 
value. A pound of dehydrated spinach is 
equivalent to 15 or 20 pounds of the fresh 
vegetable, one to two ounces of which will 
be required per meal for the average fam¬ 
ily. Squash or pumpkin is sliced in 
.strips, peeled, cut in cubes and dried on 
kilns or trays. For table use the product 
is soaked over night in cold water and 
cooked in the water in which soaked un¬ 
til done. It may be served with salt, 
pepper and butter, baked, or used .as fresh 
pumpkin for pies. A pound of dehydrat¬ 
ed pumpkin or squash is equal to 12'or 18 
pounds—medium to large size fresh pump¬ 
kin—and will make filling for 10-15 
Thanksgiving pies. 
APPLF..S..—Evaporated apples may be 
piu’chased in most markets in one, two, 
five or 10-pound cartons. They are a 
product of the kiln evaporators of West¬ 
ern New' York State and small sections of 
Missouri, Arkansas, Illinois and Virginia. 
Previous to the war, the bulk of evaporat¬ 
ed apples W'ere exported, the larger part of 
the exports going to Germany. For 
evaporation, apples are pared, cored, hand 
trimmed and passed by machinery through 
.a bleaching box, where they are exposed 
to sulphur fumes for ,80 to 45 minutes. 
Passing from here to the slicer, they are 
cut into apple rings, each one-fourth inch 
thick. Pings are spread on the kiln 
floor and exposed to heat until dry. 
Evaporated apples, unlike most other pro¬ 
ducts, retain a higher percentage of mois¬ 
ture, usually slightly below' 27 per cent. 
Evaporating men agree that a lower mois¬ 
ture content, possibly 20-23, would im¬ 
prove the keeping quality of the pro<luct. 
Commerci.al grades of evaporated apples 
suitable for culinary use are extra faucy, 
fancy, choice and prime. Extra fancies 
are packed from white, clean stock and 
have 85 per cent of rings. Other grades 
range in quality down to prime, which 
must be good stock, well cured and at¬ 
tractive in appearance. A pound of evap¬ 
orated apples is the equivalent of one-sixth 
to one-fifth of a bushel of fruit before it 
is pared and .sliced. Parings are dried 
on separate kiln and sold as waste to be 
used in making vinegar. 
Ra.spuerries are taken from the bushes 
direct to the kiln floor or trays, where 
they are exposed to the heat until dry. 
For Your Empty Bags 
Don’t throw away a single bag— 
they’ro worth money to you. rriceaaro 
'way up now. Cash in on all you have. 
But bo sure you sret our prices before 
you Hcllasintflo one. WuRuarantcu most 
liberal irradinfr. Over 20 years in busi¬ 
ness is your assurance of a square deal 
every time. We buy any quantity. 
Freight paid on all shipments to 
Worthan. Find out what real satisfac* 
tion is. Write quick, statiogr what you 
have. Address j 
WERTHAN BAG CO. J 
66 Dock St. St. t^ouis. Mo* 
Si" 
empty 
Sags 
Evaporated and Dehydrated Food 
We Need Them All This Year 
Cultivation 
is 
Fertilization! 
Y ou can’t raise plants on a pile 
of pure fertilizer. They simply 
w ill not grow. But mix the earth 
with fertilizer—not once, but often— 
stir it up, give your plants fresh, 
new, well-ventilated, moisture-hold¬ 
ing earth—and the wonders begin ! 
Soil has necessary properties of 
plant life that must be linked w'itb 
your nitrates, phosphates and potasli 
to make these available. Whether 
you use much or little fertilizer, the 
more you cultivate your soil, the 
more plant food you make available. 
To get over the fields often enough 
ill these days of labor shortage—to 
keep the soil unlocked, the moisture 
conserved, and the weeds down—you 
must have fast-working, labor-sav¬ 
ing, adjustable and adaptable 
IMM 
Riding Cultivator 
—the cultivator with adjustable pivot 
gangs that work with parallel motion 
in any width of rows—teeth always 
facing tlie same way regardless of 
how the {/(ntf/s are set. This culfi- 
vator is all-steel construction, has 
high or low wheels, dust-proof bear- • 
ings, is made in one and ’2-row sizes. 
There are many sizes, styles and com¬ 
binations for your selection. Write 
for booklet and learn of .some of the 
surprising thing.s you can do with 
this “difCercnt kind” of cultivator. 
Bateman M’Pg Co. 
Box 200 D Grenloch, N. J. 
ShoveVtiiff Over Evaporated Apples in the Curing lioom 
which they must ‘‘jump” quickly to the 
drying chamber. After being properly 
dried exposure of the product to light 
causes it to turn hlhck. The difficulty iu 
handling iiotatoes is usually overcome by 
partially boiling them before subjecting 
them to heat in the drying chambers. 
Steamed or cooked until nearly done, they 
are forced through a food chopper or 
large potato ricer, after which they are 
placed iu trays and dried until brittle. 
Several firms slice the partially boiled 
product, place one layer of slices on trays 
and dry until the slices are hard and 
horny-like iu appearance. Such potato 
products, 'v^en prepared for use, are 
soaked in cold water—two parts water 
to one part potatoes, by weight— 
drained and fried; the former making 
nice hash browned and the latter sliced 
fried potatoes. Potato flour, a product 
made by grinding unsteamed dehydrated 
potatoes finely, is manufactured by sev¬ 
eral firms in Maine and Wisconsin, at the 
present time. This flour may be substi¬ 
tuted for wheat, to a large extent, in 
making bread and pastries. 
Other I’roducts. —Dried or evaporat¬ 
ed sweet corn found on the mai'kct iu 
one, two or five-pound cartons, is consid¬ 
ered superior in quality to canned corn by 
most housewives who have given it a 
fair trial. Sweet corn is evaporated ou a 
commercial scale in several sections of 
Pennsylvania and Ohio. Steamed or 
scalded until the milk is .‘^et iu the ker¬ 
nels. the corn is cut from the cob, spread 
thiuly on trays and exiiosed to heat until 
dry. To prepare sweet corn for use, soak 
in cold water for several hours, cook 
Curing is accomplished as with apples, 
by turning the heaps every two or three 
days. In sections where labor is scarce, 
berries are batted from the bushes by 
means of a small hand paddle and caught 
in a canvas tray. Batted raspberries dry 
more quickly and more uniformly than 
those which are hand-picked. Leaves and 
sticks are separated from the evaporated 
berries by means of a fanning mill. A 
pound of the evaporated product is equiv¬ 
alent to three "quarts of fresh berries and 
will make five or six average sized pies. 
For use. soak the evaporated berries in 
water over night. Cook and use as fresh 
berries for sauce or for pies. 
An Important PRoiircT. —Evaporated 
and dehydrated food products should not 
lx* put aside as a matter of little or no 
interest to the housewife, or to the pub¬ 
lic which must be fed. A careful .study 
on the part of all housewives iu the way 
of preparing appetizing dishes from dehy¬ 
drated foods will aid iu proving to the 
public that such foods may play a real 
part in feeding the nation. A reduction 
of any perishable food product to one-fifth 
or one-tenth of its original bulk, Avithout 
destroying its quality or food value, 
should be a matter of great concern to 
housewives, to cooks and chefs, and to 
food commissioners and administrators. 
Through the use of dried, evaporated and 
dehydrated products, perishable crops for¬ 
merly wasted will be saved, and staple 
foods will be released and placed in the 
hands of our nation and our Allies as a 
sustaining pow'er for those who are fight¬ 
ing the world’s great war. 
E. L. KIRKPATRICK. 
No. 8 Spiral Wide Spreader 
Latest in Harvester Spreaders 
V)^E have added the New No. 8 Spreader 
^ — spiral wide-spread, light-draft — to the 
Low Corn King, Cloverleaf and 20th Century lines. 
We are in a position to suit exactly any farmer, 
whatever his previous spreader experience has been. 
If you have not yet had an opportunity to study the fea- 
"tures of the No. 8, the spreader for every average farm, the 
lightest-draft spreader made, write us and we will put you in 
touch with the dealer. No. 8 has the famous International 
spiral wide-spread that has thoroughly demonstrated its suc¬ 
cess as a wide spreader for all-around use. In addition, the 
Low Com King, Cloverleaf and 20th Century lines provide 
you with your choice of larger capacity spreaders, with the 
regular disk wide-spread (well known wherever spreaders are 
sold) or with the spiral spread on special order. 
_The New No. 8 Spiral Wide Spreader and other Low Com 
King, Cloverleaf and 20th Century spreaders will go onto 
many thousands of farms this year. They are all light-draft,, 
low-loading, easy-handling, built of steel —and satisfactory. 
It will pay you to write us for catalogues. Write the address 
below. 
hteraational Harvester Company of America 
CHICAGO 
Champion 
Deeriag 
(Iscoiporatcd) 
• • 
McConmek 
USA 
Milwauke* Osborne 
Part II. 
One pound of the Julienne mixture, 
which has the equivalent value of 8-10 
pounds fresh vegetables, will make from 
4-6 gallons of soup. As a matter of con¬ 
venience for the housewife, one table¬ 
spoonful of Julienne makes a plate of 
soup. After the mixture has been soaked 
in cold water 8-10 hours, soup stock equal 
in amount to the vegetables and water is 
added, after which the soup is cooked 
slowly until done. The housewife having 
several kinds of dried vegetables at her 
disposal can make up her own Julienne 
mixture satisfactorily. 
I lEiiYDRATET) VEGETABLES. — Dehydrat¬ 
ed carrots, when projierly prepared for 
table use, can scarcely be distinguished 
from the fresh vegetables. Cubes or thick 
Evaporated Rasphervies on Tray 
slices are preferable to shreds. A pound 
of the dehydrated product is the equiv¬ 
alent of 0-10 pounds of fresh carrots, one- 
tenth to one-fifth of which will be needed 
per meal for a family of five. Carrots 
should be soaked in cold water from five 
to 10 hours—until they resume their nor¬ 
mal shape and appearance. For creamed 
or buttered carrots, the water is drained 
off before cooking. When used for meat 
stews they may be cooked in the water in 
which soaked until nearly done, added to 
the meat and finished. Dehydrated tur¬ 
nips, though not as delightful a product 
as carrots, are put up similarly and may 
be prepared and used in the same way. 
Potatoes have been found difiicult to han¬ 
dle on account of their heavy starchy con¬ 
tent. IVhen sliced for drying they must 
be held in a hot salt water solution from 
