1060 
Iht RURAL N E W -YORKER 
P-ICRI.ED CaULIELOWER.— Thn><‘ nil'll i- 
Sulphur, Manure and Phosphate 
Last year we had several articles on 
what is known as the Lipman process of 
using sulphur to increase the availability 
of phosphate rock. The plan of this 
treatment is to mix manure, soil, ground 
phosphate rock and sulphur together in 
the form of a compost. Through the ac¬ 
tion of bacteria it appears that in this 
mixture all or part of the sulphur is 
changed to an acid, which works upon the 
raw phosphate rock to make it more avail¬ 
able. Thus the raw sulphur under these 
conditions does very much the same thing 
that is done by sulphuric acid when 
mixed with the rock. The result of such 
mixing is what is known as acid phos¬ 
phate. which has come to be the most 
common form of available phosphorus, 
l’rof. Lipman conducted various experi¬ 
ments with this, and they were uniformly 
successful. The scientists will not en¬ 
dorse any method of this sort until it has 
been thoroughly tried out, and several 
of the experiment stations prepared to test 
this new method. The experiment station 
of Iowa at Ames has issued Research Bul¬ 
letin No. 43. and this gives the result of 
some laboratory tests to show the effect of 
sulphur and manure on phosphate rock. 
This is a technical bulletin, and would not 
perhaps be particularly interesting to a 
plain farmer, but the substance of it is 
that when the sulphur was added to the 
manure and the phosphate rock, the avail¬ 
ability of the latter was greatly increased. 
It was clearly evident that the sulphur 
was responsible for this increase in avail¬ 
ability. Where sulphur and manure were 
used together, the gain was greatest, and 
the chemists came to the conclusion that 
from the results obtained in the labora¬ 
tory. the vise of sulphur and manure in 
connection with the rock is of economic 
value. If was also shown that manure 
alone had some power of increasing the 
availability of phosphate, but this in¬ 
crease was very much greater when the 
manure and sulphur were used together. 
The figures show that when the sulphur, 
manure and phosphate were put in the 
ground together the rock phosphate 
was made available fast enough to supply 
the needs of any growing crop. It re¬ 
mains to be seen, of course, whether such 
practice can be made profitable with the 
present price of sulphur and including the 
cost of labor. The Iowa scientists figure 
that it would require about -400 lbs. of 
sulphur to convert one ton of raw phos¬ 
phate rock into the acid phosphate repre¬ 
senting the available phosphorus in two 
tons of commercial acid phosphate. The 
question is whether sulphur can be ob¬ 
tained cheaply enough, and whether the 
cost of mixing and applying would be too 
expensive. It is evident that in this pro¬ 
cess Dr. Lipman hit upon a very valuable 
and suggestive idea. If it can be devel¬ 
oped economically we believe that this 
combined use of sulphur and phosphorus 
will prove to be of great benefit to our 
farmers. 
Pickles as Good as Your Grandmother 
Used to Make 
Part III. 
Spiced Grapes. — To five pounds of 
grapes take throe pounds of sugar, one 
pint of vinegar, three <>r four sticks ol 
cinnamon and one tablespoon of whole 
cloves. Wash the grape* and remove the 
skins and lay aside. Cook the grape 
pulp long enough to loosen the seeds, or 
about 10 minutes; strain through a col¬ 
ander to remove the seeds and combine 
with the skins, spices, sugar and vinegar. 
Put the mixture over the fire, cook for 
about an hour, or until of the right con¬ 
sistency. If possible use grapes for this 
recipe that slip out of their skins easily. 
Tomato Ketchup.' —One-half bushel 
ripe tomatoes, two lemons, four medium- 
M/.ed onions, two cups brown sugar, one- 
thin! cup salt, two small red peppers, 
one tablespoon powdered mustard, one 
tablespoon whole cloves, one tablespoon 
allspice, two sticks cinnamon, one tea¬ 
spoon popper corns, two bay leaves, one 
pint cider vinegar. Wash the tomatoes, 
cut in pieces and cook with the lemon, 
sugar, chopped peppers and onions for 
1 hours, or until of the desired con¬ 
sistency. Strain through a coarse sieve 
or colander, then add the spices (tied in 
a hagt. salt and vinegar . Return to the 
fire and continue cooking until the mix¬ 
ture thickens. Pour the hot liquid into 
sterilized bottles and seal with sterilized 
corks (heat corks 10 minutes in boiling 
water). Drive the cork* into the bottles 
and seal with paraffin or sealing wax. 
urn cauliflowers, one cup salt, one and 
one-fourth pints small unions, one gallon 
water, three small rod poppers, two quarts 
vinegar, one-fourth cup white mustard 
seed, one tablespoon celery seed. Wash 
the cauliflower and break up into small 
flowerets. Make a brine of the salt and 
water and allow the cauliflower, onions 
and peppers to stand in this mixture* for 
24 hours. In the morning drain off the 
brine and heat, the vegetables, together 
with the vinegar, mustard seed and celery 
seed, until the cauliflower is tender. Pack 
and seal in sterilized jars. 
Sweet Pic keep Watermelon Rind.— 
Boil 2)4 lbs. of watermelon rind cut in 
on e-in on square in half a gallon of salt 
wafer ()£ cup salt, to *4 gallon water) 
for 15 minutes. Drain off the salt water 
and allow the watermelon rind to soak in 
cold water until tin* flavor of the salt has 
disappeared. Then drain off the clear 
water and soak the bind over night in 
lime wafer (2 oz. lime to 1 gal. water). 
In the morning drain off the liquid, add 
the watermelon to syrup made by boiling 
together two cups brown sugar, two cups 
eider vinegar and *,4 teaspoon whole 
cloves, one stick cinnamon and % tea¬ 
spoon mace. Cook until the rind is clear 
and transparent. Pack and seal in hot 
sterilized jars. 
Pickled Beets. —Select young beets, 
prepare as usual for cooking and boil un¬ 
til tender. Plunge each separately in 
cold water and by giving the stem a slight 
twist the skin will slip off. Cut the beets 
into slices crosswise and in lengthwise 
strips. Pack in a sterilized crock large 
enough to hold sufficient liquid to cover 
them: Syrup: To 2 qts. of vinegar add 
5U cup* brown sugar, cook until a syrup 
of the desired consistency is obtained: 
skim the mixture frequently; the last half 
of the cooking add a spice bag containing 
one teaspoon each of whole cloves, all¬ 
spice, mustard seed and eight peppercorns. 
Pour the spieod vinegar liquid over Ihe 
beets and allow to remain for 24 hours. 
The following day drain off the syrup and 
bring to the boiling point and boil for 10 
minutes. Pack flu* beets in sterilized jar*, 
allowing enough room for tile syrup to 
cover each piece. Pour the hot syrup over 
the beets and seal airtight . 
Mustard Pickles.- -Vegetables : < )ne 
quart cauliflower, one quart small cucum¬ 
bers (whole), 1)4 pints large cucumbers 
(sliced), 114 pints small onions (whole), 
five sweet peppers (green), five sweet pep¬ 
pers (red). Brine: One gallon water, 
% cup salt. Dressing: One-half gallon 
cider vinegar, 1 lb. brown sugar, seven 
tablespoons powdered mustard. / oz. 
turmeric, }/i oz. curry powder, one table¬ 
spoon crushed celery seed, six tablespoons 
cornstarch, % teaspoon cayenne. Wash 
and prepare the vegetables by .slicing the 
large cucumbers, chopping the peppers and 
separating flic cauliflower into small flow¬ 
erets. None of the vegetables should be 
left in larger pieces than 2)4 i n - Soak all 
of the vegetables in the brine for 24 hours. 
Then drain off the brine and soak for two 
or three hours in clear cold water to 
freshen. Prepare a liquor of one-half 
cider vinegar and water and scald the 
vegetables in this for 15 minutes, or until 
tender. Prepare the dressing by combin¬ 
ing and rubbing all the dry ingredients 
together until smooth, then add gradually 
the vinegar that lias been heated. Cook 
in a double boiler until the mustard sauce 
thickens. Drain the ver'tables while hot 
carefully and pour the hot. dressing over 
them. Combine thoroughly, pack and seal 
into hot sterilized jars. 
Sweet Pickled Peaches.- -One-half 
peck peaelies. 1% pints vinegar. 1% cups 
water, 2)4 lbs. sugar. 4 oz. stick cinna¬ 
mon, 1 oz. ginger, 2 oz. whole cloves. Se¬ 
lect firm, slightly under-ripe clingstone 
peaches. Scald the fruit to remove the 
skins, then pare. Stick each peach with 
four whole cloves. Prepare a syrup of 
July r,, 1010 
the water and sugar and then add the 
peaches, a lew; at a time, and boil for 15 
minute*. Cool the mixture quickly and 
let stand for three hours. Put the mix¬ 
ture through a colander and drain off the 
syrup; to it add the. vinegar and spices 
and cook for 15 minutes; now add the 
peaches and cook the whole mixture for 
50 minutes. Allow to stand over night 
and in* the morning drain off the syrup 
and boil for 20 minutes. Put, the peaches 
into the syrup mixture again and cook for 
15 minutes, or until the fruit is clear and 
tender. Pack in hot sterilized jars and 
seal airtight. 
Oil Pickles. —Fit r quarts small cu¬ 
cumber* (sliced), 1 pint white onions 
(sliced), 1 gal. water. )4 cup salt, 1 oz. 
white mustard seed, 1 oz. white celery 
seed, 1)4 cups salad oil. Prepare the 
vegetables and . allow to stand for 24 
hours in the brine made of the salt and 
water. In the morning drain off the brine 
and rinse in cold water, and. add the oil 
and spices. Mix thoroughly and pack the 
mixture in sterilized jars and seal. 
Pickled Onions.— Peel, wash and put 
onions of uniform size ()4 to % in.) in 
brine, using two cups of salt to 2 qts. of 
water. Let stand two days; pour off 
brine, cover with fresh brine aud let stand 
two days longer. Remove from brine, 
wash, and pack in jars, cover with hot 
vinegar to which whole cloves,, cinnamon 
and allspice have been added (one table¬ 
spoon each of spices to 1 gal. vinegar). 
Corn Relish. —One and one-half dozen 
ears sweet corn, one cabbage (medium 
size), four onions, 1 qt. vinegar, three 
tablespoons mustard, one tablespoon cel¬ 
ery salt, two cups sugar, three green 
sweet peppers, three red sweet peppers, 
)4 cup salt. Select absolutely fresh, ten¬ 
der corn, and cut from the ear. Chop 
cabbage, onions and peppers. Mix all 
ingredients together and boil 40 minutes. 
Pack and sea 1 in hot sterilized jars. 
ELIZABETH H. BOHN. 
im 
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Extra Help and High 
Wages, or — 
T HE old way of cutting corn by hand 
was the nightmare of the farmer It 
meant a big force of men, a big expense 
and gruelling, slow, irksome work. It was 
not always possible to get the men need¬ 
ed. But times have changed. The old 
way has stepped aside for the new, better, 
easier way. 
McCormick and Deering Corn Binders 
cut the corn swiftly and neatly when the 
sweet, nutritious juices which make the 
fodder palatable are still in stalks and 
blades. 
McCormick and Deering corn binders are 
clean-built, sturdy, compact and easy running. 
They have sufficient traction to operate success¬ 
fully in the loose ground in the cornfield, and 
cut readily the toughest-fibered cornstalk. One 
of these machines drawn by a tractor or three 
good horses, a two-man outfit, will harvest from 
five to seven acres a day, cutting and binding 
the whole crop in neat, convenient bundles. 
The many unusual features of these machines 
that are responsible for their time and labor- 
saving qualities will be shown you by a nearby 
International dealer, or you can get full informa¬ 
tion by writing the address below. 
The Full Line of International 
Harvester Quality Machines 
Grain Harvesting Machines 
Binders Push Binders 
Headers Rice Binders 
Harvester-Threshers Reapers 
Shockers Threshers 
Tillage Implements 
Disk Harrows 
Tractor Harrows 
Spring-Tooth Harrows 
Peg-Tooth Harrows 
Orchard Harrows Cultivators 
Planting and Seeding Machines 
Corn Planters Corn Drills 
Grain Drills Broadcast Seeders 
Alfalfa and Grass Seed Drills 
Fertilizer and Lime Sowers 
Haying Machines 
Mowers Side Delivery Rakes 
Comb. Side Rakes & Tedders 
Tedders Loaders (All types) 
Baling Presses Rakes 
Sweep Rakes Stackers 
Comb. Sweep Rakes & Stackers 
Bunchers 
Belt Machines 
Ensilage Cutters Corn Shellers 
Huskers aud Shredders 
Hay Presses Stone Burr Mills 
Threshers Feed Griuders 
Cream Separators 
Power Machines 
Kerosene Engines 
Gasoline Engines 
Kerosene Tractors 
Motor Trucks 
Motor Cultivators 
Planters 
Drills 
Cultivators 
Shellers 
Corn Machines 
Motor Cultivators 
Ensilage Cutters 
Binders Pickers 
Husker-Shredders 
Dairy Equipment 
Cream Separators (Hand) 
Cream Separators (Belted) 
Kerosene Engines 
MotorTrucks GasolineEngines 
Other Farm Equipment 
Manure Spreaders 
Straw Spreading Attachment 
Farm Wagons Stalk Cutters 
Farm Trucks Knife Grinders 
Tractor Hitches Binder Twine 
International Harvester Company 
of America, Inc. 
Chicago USA 
