(372 
Vt>c RURAL NEW-YORKER 
August 28, mso 
Canning Vegetables Under Steam Pressure 
Part I. 
Extending the Season. —A good gar¬ 
den, thoughtfully planned, has always 
been a valuable asset, during the Summer 
and Fall. Now, with the aid of a steam 
pressure oanner, its value may be dou¬ 
bled by extending its usefulness over the 
entire year, and while at no one time 
during the garden growing period are its 
products all available, the magical can- 
ner makes possible a choice of any or all 
that the garden contained at. any time 
desired, with possibly the exception of 
cucumbers and lettuce. For, with steam 
pressure, anything which is eaten cooked 
may be safely canned, and if properly 
done the original flavor is perfectly re¬ 
tained. 
Canned Sunday Dinner.—I make it 
a point during the Winter to have canned 
Sunday dinners. A sample menu is given 
below : 
Soup, canned, choice of several varie¬ 
ties. Fried chicken, canned, with cream 
gravy. Choice of any three vegetables, 
canned. Rolls, coffee, milk, jelly. In¬ 
dian pudding, canned. 
The rolls are part of the dough from 
the Saturday’s baking of bread. When 
making the loaves I form my rolls, grease 
the tops -well and keep in a cool place 
until the following day, when they are 
freshly baked. I have timed myself re¬ 
peatedly, and the preparation of such a 
meal as the above consumes from 30 to 
40 minutes. 
New Potatoes. —There are few per¬ 
sons who do not prefer new-potatoes to 
old ones. This preference may be grati¬ 
fied at any time. Select sound, smooth 
potatoes, preferably of medium size. Clean 
with a vegetable brush and cold water. 
Scrape off skin and carefully remove all 
stains and blemishes. If the potatoes 
are at all scabby remove quite a little of 
the me"at beneath the scab, otherwise, 
although perfectly white before canning, 
spots will develop during the process. 
Some authorities advocate removing the 
skins by shaking the potatoes in a bag 
with a little coarse salt; but. as each 
potato must thereafter be carefully han¬ 
dled to examine for possible blemishes, 
little time is saved by this method. Cut 
such potatoes as will not go into the jars, 
having the pieces as large as possible. 
To prevent, discoloration while preparing 
them put the potatoes in slightly salted 
water. Blanch (or scald) in boiling water 
for four minutes, then dip into cold 
water. Cheesecloth is convenient for the 
scalding and dipping. Keep two pieces 
in operation, filling one while the contents 
of the other one are scalding. While the 
potatoes are being prepared sterilize jars 
and tops. Invert thoroughly clean jars, 
together with their tops, in a large, thor¬ 
oughly clean pan of warm water, bring 
to a boil and let boil for 15 minutes. My 
preference is for spring or glass top jars 
as being more sanitary than the screw 
top. A warning against white glass, how¬ 
ever. is imperative. Some firms are now 
putting out a green glass jar with a white 
glass top. An egg-shell top would be 
equally as efficient. After blanching the 
potatoes pack into sterilized jars, putting 
all whole or all cut potatoes into each jar. 
Apply rubbers (which have been dipped 
for a. moment into boiliug water) and 
fill with hot water salted in the propor¬ 
tion of six ounces to a gallon. Adjust 
tops, not. tightly, and process quart jars 
about 40 minutes and pint jars about 30 
minutes at 228 degrees, or five pounds 
pressure. The salted water may be 
omitted, if preferred, salt added in the 
proportion of a teaspoonful to a quart 
jar, and processed as above, without any 
liquid. The variety of potato, climate, 
soil, character of fertilizer, stage of ma¬ 
turity when dug, all so influence the 
chemical properties of the potatoes that 
it is impossible to fix the processing period 
accurately. The Irish Cobbler, for in¬ 
stance, being a rapid cooker, does not 
require so long a time as certain other 
varieties. It is not. safe to reduce the 
time below half an hour, however. 
Peas. —With her steam pressure can- 
ner the housewife can produce an article 
of finer flavor and almost as attractive 
an appearance as the imported French 
peas. She must, however, as in all suc¬ 
cessful canning, exercise extreme care and 
vigilance. There should be no delay in 
handling the peas after gathering, par¬ 
ticularly in damp weather, as wet pods 
will sour and spoil the peas. Wash the 
peas in the pods, then hull; look over 
carefully and throw out any bits of hull 
or broken peas. Place in cheesecloth and 
scald for from two to four minutes, ac¬ 
cording to the size and variety of the 
peas. When the skins are very slightly 
wrinkled they are sufficiently scalded. 
Dip in cold water, pack into sterilized 
jars to within three-fourths of an inch 
of the top, and fill to within one-eighth 
of an inch of the top with hot syrup 
made in the proportion of 2*4 ounces of 
salt and three ounces of sugar to one 
gallon of water. Adjust rubbers and tops. 
Pint jars. 30 minutes, at 240 degrees, 10 
pounds pressure; quart jars, 45 minutes 
at 240 degrees, 10 pounds pressure. Cool 
as quickly as possible, but not in a draft. 
Cloudiness of the liquid in peas that are 
keeping well may be due to one of several 
causes, i. e., slowness in handling the 
peas, thereby causing slight fermentation 
before shelling; over-cooking, slow cool¬ 
ing, excess of starch in p'eas, due to dry 
weather, and careless or excessive blanch¬ 
ing. causing the skins of the peas to 
burst. 
Beans. —One of the most satisfactory 
vegetables to can under steam pressure 
is beans, while in ordinary canning it is 
almost impossible to avoid that elusive, 
disagreeable condition known as “flat- 
sour.” String beans for canning should 
be young and tender. Wash in cold water 
and remove strings by hand; do not cut. 
Fse only straight beans, and remove all 
discolored specks. Blanch in boiling 
water for two minutes, dip in cold water, 
pack in sterilized jars, add in the propor¬ 
tion of one teaspoon of salt to a quart 
jar, fill to within one-fourth inch of top 
with boiling water, adjust rubbers and 
tops and process; pint jars 30. minutes 
and quart jars 50 minutes at 235 degrees, 
or eight pounds pressure. A few slivers 
of salt pork placed in each jar is an im¬ 
provement to some tastes. If added, 
slightly reduce the amount of salt used. 
Fresh Dima Beans. —Scald for about 
four minutes, dip in cold water, pack into 
sterilized jars to within one inch of the 
top, with or without salt pork, as pre¬ 
ferred, and fill to within one-eighth inch 
of top with a syrup made in the propor¬ 
tion of one ounce of sugar and 2% ounces 
of salt to one gallon of water. Process 
pint jars 30 minutes and quart jars 40 
minutes at 240 degrees, or 10 pounds 
pressure. If you are unable to keep pace 
with your garden (and one rarely is) do 
not let. the beans that, are drying on the 
vines worry you. for they may be canned 
at any time during the Fall or Winter 
before the weevils attack them. 
MRS. F. T. CTTAMRERLIN. 
Farm and Garden Notes 
Gordon K. Middleton, instructor in ag¬ 
riculture in the North Carolina State 
College of Agriculture and Engineering, 
has been named an agricultural mission¬ 
ary to China by the Foreign Mission 
Board of the Southern Baptist conven¬ 
tion, and will leave soon to take up his 
work in Kaifend College, Honan Prov¬ 
ince. To form the basis of the agricul¬ 
tural and live stock department of the 
college, a number of American breeders 
have contributed several head of dairy 
cattle, and Mr. Middleton will take these 
to China with him. The dairy herd will 
be cared for by Chinese boys in exchange 
for their board and tuitio'n. 
The Dominion Government took steps 
August 12 to utilize reindeer for supply¬ 
ing missionaries and natives in Hudson 
Bay territory with both food and a trans¬ 
portation system. Captain A. H. Living, 
an official of the Dominion Parks Depart¬ 
ment, was ordered to leave for Quebec, 
where he will equip for a five years’ stay 
in Labrador. There he will domesticate 
a herd of 150 reindeer, which.“after they 
have been bred, will be used both for food 
and motive power. The project was to 
have begun five years ago, but was de¬ 
layed owing to the war. 
Unless they can show the United States 
District Court, that preserved sweet cider 
is booze, prohibition authorities must 
allow manufacturers of that beverage per¬ 
mits to do business. Judge A. N. Hand 
so held August 16 in dismissing demurrers 
brought by dry chiefs to suits of the Hil- 
diek Apple Juice Company and the Duffy- 
Mott Company. Both companies are su¬ 
ing the prohibition commissioners, alleg¬ 
ing that permits were unfairly and ille¬ 
gally withheld, as their product contains 
no more than the legal one-half of one 
per cent alcohol. Judge Hand, in his 
opinion, remarked that the dry-law chiefs 
“show an unreasonable and unwarranted 
refusal to grant permits.” He gave them 
20 days within which to prove to the 
court that preserved sweet cider should 
be banned. Ootherwise its manufacture 
must not be halted. _ Judge Hand added, 
however, that possibly thorough tests 
should be made to ascertain the alcoholic 
content of the bottled product, which the 
dry authorities say is variable. 
Coming Farmers’ Meetinas 
Vegetable Growers* Association of 
America, twelfth annual meeting Colum¬ 
bus, O., August 25-2S. 
Ohio State Fair, Columbus, August 30- 
31-September 1-4. 
Ilornell Fair, Hornell, N. Y., August 
31-September 3. 
Hoosae Valley Agricultural Fair, North 
Adams, Mass., September 3-6. 
Michigan State Fair, Detroit, Septem¬ 
ber 3-12. 
New York State Fair, Syracuse, Sep¬ 
tember 13-18. 
Eastern States Exposition, Springfield, 
Mass., September 19-25. 
Agricultural Society of Queens-Nassau 
Counties, annual fair, Mineola, N. Y., 
September 21-25. 
Sussex County Fair Association, an¬ 
nual fair, Bi’anehville, N. J., September 
21-24. 
Interstate Fair, Trenton, N. J., Sep¬ 
tember 27-October 1. 
Internationa] Belgian Horse Show and 
Dairy Cattle Congress, Waterloo, Iowa, 
September 27-October 3. 
Vermont State Fair, White River 
Junction. September 28-0ctober 1. 
National Swine Show and Exposition, 
Des Moines, Iowa, October 4-9. 
National Dairy Show, Chicago, Ill., 
October 7-16. 
New England Fruit Show, Hartford, 
Conn., November 5-9. 
National Grange, Boston, Mass., No¬ 
vember 8-13. 
The High Price of Sugar 
makes one welcome foods which 
are rich in natural sweetness. 
Grape -Nuts 
—the ready-cooked cereal 
requires no added sweetening, for it contains 
its own pure grain sugar, developed from wheat 
and barley by twenty hours’ baking. 
Sprinkle Grape-Nuts over ripe fruit or berries 
and you’ll save sugar, 
Good 
COMMON-SENSE 
REASONS 
Why £ 
COVER CROPS 
SHOULD BE GROWN 
Because of the increasing scarcity and 
high price of stable manure and high grade 
fertilizers, some other source of nitrogen 
MUST be provided if maximum produc¬ 
tion is to be continued economically. 
A good legume crop may take from the 
air and put into the soil as much nitrogen 
per acre as is contained in 500 lbs. ($25.00 
worth) of Nitrate of Soda, and as much 
organic matter as is furnished by 8 tons 
of manure. 
Maximum crops CAN be grown without 
manure and with fertilizers containing 
comparatively little nitrogen, if legume 
crops are systematically grown and 
turned under with 
Liberal Applications of Phosphorus 
Barium-Phosphate 
Analysing 
28.00% PHOSPHORIC ACID 
7.00% BARIUM SULPHIDE 
Sweetens the Soil and Supplies 
Phosphorus in an Ideal Form 
Al»ike Clover sown at the rate of eight lhs. per 
acre before the middle .of September, or Rye at 
the rate of six to eight pecks per acre as late as 
the middle of October, after the application of 
600-800 lhs. of onr 
BARIUM-PHOSPHATE 
will give you tons of organic matter to tnm 
under next spring and insure profitable crops. 
Write for our "worth-while” books: 
“PHOSPHORUS AND MANURE” 
“B-P FOR FALL SEEDING” 
Headquarters also for 
GROUND PHOSPHATE ROCK 
and 
AGRICULTURAL CHEMICALS 
u Witherbee, Sherman & Company 
^_ 2 Rector Street, New York City U 
CODFISH-MACKEREL 
BABSON BRAND ARE THE VERY BEST 
The first direct to the consumer’s house. 
„ 20 lb. 10 lb. 5 lb. 1 lb. 
Babson Bench Cod.... $8.00 $4.20 $2.15 $0 45 
Babson High Book Cod 7.00 3.70 1.00 .40 
Babson Cubes Cod.... For creaming, 30e per lit. 
Babson Bloater 25 lb. 20 lb. 15 lb. 10 lb 
Maekerel.$13.00 $10.95 $8.50 $ 0.00 
Baltson No. 1 Maek¬ 
erel . 12.50 9.90 7.85 5.00 
Babson Baby Bloa¬ 
ter Mackerel.... 11.25 8.75 7.00 4.75 
Delivered free to your door and satisfaction 
guaranteed. 
DAVID BABSON CO., PIGEON COVE, MASS. 
Over 100 years in the Fish business. 
Fall circular of fish products ready in Septem¬ 
ber. Mailed upon request. 
WOOD ASHES-Unleached 
packed in bag.q, $13 per ton, F. O. B. Swarthmore Pa. 
W. II. LEIHY • 8\varthmor«, Pa. 
Tlie Joynt Brand 
Pure Unleactied Hardwood Ashes 
The best i otash Fertilizer for top dressing, worn out 
grass and meadow lands, wheat growing or seeding 
down they have no equal. Correspondence Invited. 
Agents Wanted. Address JOHN JOINT, L. B. 297. Lucknow, Onl 
“W 
A Man 
t o 
establishing and appointing agencies in sniail towns 
throughout New York Stnte. Must lie very ener¬ 
getic. Splendid opportunity for a hustler. Address 
UNITED STATES MUTUAL AUTO. FIRE INS. CO., 66 Broadway, N. Y. 
3NT 
Act as Special Agent 
PAY POSTMAN 
WHEN HE 
BRINGS 
SHOES__ ^ 
" ' A GREAT 
SHOE FOR 
THE MONEY 
Over 800 Hides a Day 
care ut into this standardzed line of SCOUT AN Ik 
WORK SHOES, to keep pace with the demand. 
Thousands are wearing them with entire satisfaction. 
They must satisfy you or we refund your money. Oet a 
pair in your own bands—convince yourself. One look 
at these SCOUT shoes will show you that they were 
built to wear. We want your whole family to buy Di tok 
standard shoes. We s.ll direct—save you the de ler’s 
profit — freight and handling —deliver to your door. 
Men’s sixes, wide widths, 6 to 11, S3. Bovs’ sixes. 2k. to 
S2.60. Order a pair today. SEND NO MONEY. 
WRITE INSTRUCTIONS ON COUPON BEI.OW. 
Agents 
Wanted 
Active, reliable, on salary, to 
take subscriptions for Rural 
New-Yorker in New York 
State. Prefer men who have 
horse or auto. 
DI-TOK SYSTEM, 599 Weslminster St., Providence, R.I. 
Send me a pair of SCOUT SHOES. 
1 will give postman $3 on arrival. SIZE. 
NAME. 
ADDRESS.. 
STATE. 
Address: 
The Rural New-Yorker 
333 W. 30th St., New York City 
American Royal Live Stock Show, Kan¬ 
sas City, Mo.. November 13-20. 
International Live Stock Exoosition, 
Chicago, Ill., November 27.Decemher 4. 
