1402 
The RURAL NEW-YORKER 
September 4, 1920 
Drowned Profits 
T THOUSANDS of acres in New York, are lying idle under 
A water ! Miles of rich “bottom land” producing nothing 
of value—waiting for the mighty force of 
NITROGLYCERIN DYNAMITE 
to turn it into fertile fields ready to bring forth good crops! 
Drain your swamp lands this Fall. Great areas in your 
state were drained early in the year by using Du Pont 
Dynamite because it is quick, easy, and usually the cheap¬ 
est method. 
If you will write us regarding your work, we will be glad 
to help you, sending an expert demonstrator, if necessary. 
Our Handbook of Explosives tells the most efficient methods 
of using dynamite on the farm. Buy Du Pont Dynamite 
from your local dealer. 
E. I. du Pont de Nemours & Go., Inc. 
Equitable Building 
New York City 
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135-ACRE EQUIPPED FARM BARGAIN 
-6 mile from village ami K. R. 15 acres timber, sugar 
bush and evaporator. Good set of buildings, running 
water. 16 head cattle (4 registered) team, tools and crops 
included, for 97.800. Serious illness, reason for selling 
Write for complete list of farms for sale. 
MaNPEVII.M*; REAL ESTATE agency, Inc., Dept I, Olean, \. Y, 
Little Farms 
SMITH, TMs. 2916 and 2917 
3, 4, 6 and 11 acres, $3,300 to 
$5 600. Bargains. l.KSI.IK K. 
, 442 Atlantia SI., Stamford, Conn 
Buy Farms in New York State through the 
Farm Brokers’ Association, Inc., an old estab¬ 
lished organization which will give you thor¬ 
oughly reliable information and service. Offices 
throughout the State. Write THE FARM 
BROKERS’ ASSOCIATION, INC., Central Office 
Oneida, N. Y., for a brief Jist and state your 
requirements. 
For Sale—Fru/f and Dairy FARMS 
Free list. HARRY VAIL. New Milford, Oranoe Co., N. Y. 
7 
Gs\db\ 
isheA 
TRADE MARK 
1855 
UNDt* 1 - /- 
{TriKb 
PROTECTION against chilling of the 
body: often a fore- 
funner of colds, pneumonia and rheumatism. 
EVERY GARMENT 
f Sn Sal... 
* * the figure 
and guaranteed not to shrink. 
Fine Gray Winter Weight, \ Prices 
four qualities. i 
Fine Gray Super Weight, \ ▼ • 
three qualities. ( to $7.00 
Fine Worsted Merino, 1 Per Garment 
Medium weight. / Regular Sizes. 
TWO 
PIECE 
For Sale by Leading Dealers 
Write for booklet — sample cuttings. 
Yours for the Asking. Dept. 33 
The GLASTONBURY KNITTING CO. 
GLASTONBURY, CONN. 
UNION 
SUITS 
Canning Vegetables Under Steam Pressure 
Tart II. 
Dried Shelled Snap Beans or T.imas. 
—Wash and soak in mild salt water (1 
ounces salt to a gallon of cold water) for 
from 12 to IS hours. Blanch in boiling 
water eight minutes, and dip in cold 
water. Put one-half ounce of pork in 
each quart jar, pack in the soaked and 
blanched beans to within one inch of top, 
add one-half teaspoon of salt to each 
quart, fill with boiling water and process, 
pints 50 minutes and quarts 65 minutes 
at 240 degrees, or 10 pounds pressure. 
Boston Baked Beans or White Pea 
Beans. —Soak as above, then place in 
bulk in wire scalding basket and steam in 
canner in which about two quarts of 
water lias been placed, under 10 pounds 
pressure, for one hour. Remove and pack 
into sterilized jars to within one inch of 
top. first putting in. in the proportion of 
one-half ounce of salt pork, to the quart. 
Fill to within one-eighth inch of top with 
a sauce made of nine ounces of salt. 12 
ounces of sugar, two tablespoons of 
ground white pepper and 4% tablespoons 
of caramel (burnt sugar coloring) to 
three gallons of water. Those propor¬ 
tions are sufficient for approximately one 
peck of shelled beans. Process pints 60 
minutes and quarts 75 minutes at 240 
degrees, or 10 pounds pressure. Climatic 
conditions and altitudes influence some¬ 
what the period of time for processing 
beans, as well as other products. 
Corn. —One of the cheapest and most 
nutritious, wholesome and toothsome of 
vegetables canned under steam pressure 
is corn. Field corn should-never be used, 
but almost any variety of sweet corn may 
be canned satisfactorily. Handle care¬ 
fully and expeditiously. Have all utensils 
thoroughly clean. Either cut the tips of 
the kernels and scrape the milky portion 
or cut the entire kernel, and do not 
scrape. Pack by hand (scrupulously clean) 
into sterilized jars, add one teaspoon of 
salt and. if desired, one-half teaspoon of 
sugar to each quart and fill with hot 
water to within one-fourth inch of ton. 
Process pints 50 minutes and quarts 75 
minutes at 250 degree? or 15 pounds 
pressure. Remove from canner. tighten 
tops, invert to test for leaks, and cool as 
quickly as possible in a dark place, out 
of drafts. By avoiding light, even during 
the cooling period, much of the danger of 
the corn turning dark may be eliminated. 
Stjccotasit.— Mix thoroughly three- 
fourths portion of sweet corn, cut from 
the cob, and one-fourth portion of green 
Lima beans, after having blanched the' 
beans for four minutes. Pack into ster¬ 
ilized jars and add a hot syrup made in 
the proportion of V/ 2 to two ounces of 
salt and six to eight ounces of sugar to a 
gallon of water to within one-fourth inch 
of the top. Process pints 50 and quarts 
7;> minutes at 250 degrees or 15 pounds 
pressure. 
Sweet Potatoes. —Use yams or yellow 
sweet potatoes for canning. Wash thor¬ 
oughly. discarding all bruised, frost-bitten 
or otherwise imperfect potatoes. Fill 
into wire basket and steam in canner (in 
which about two quarts of water has been 
placed) for from 15 to 25 minutes (de¬ 
pending upon the size and age of pota¬ 
toes) at three pounds pressure. Remove 
and scrape off skins. Cut potatoes that 
are too large to go into jars into fourths 
or eighths. Pack small ones whole. Pack 
nil whole or all cut potatoes in each jar. 
Pack as closely as possible, hut do not 
crush. The wide-mouthed jar makes a 
pretty pack. Do not add any liquid. Ad¬ 
just rubbers and tops, and process pints 
50 and quarts 70 minutes at 240 degrees, 
or 10 pounds pressure. Sweet potatoes 
for pies should he steamed for from 25 
to 35 minutes at five pounds pressure, 
mashed into a fine pulp, packed to within 
one-lialf inch of top of jar and processed 
as above. 
SQUAsn and Pttmpkin. —These are 
canned in the same manner. Wash thor¬ 
oughly, cut in halves, remove seed and 
loose fiber by scraping, put into wire 
scalding basket and steam in canner for 
about 20 minutes at 10 pounds pressure. 
Remove and scrape away any remaining 
seed or loose fiber. Scoop the meat from 
the shell with a large spoon and mash 
into a fine pulp. If the pulp is too thin 
reduce by cooking in an open kettle for 
a short time.. Fill into sterilized jars 
and process pints 45 minutes and quarts 
60 minutes at 240 degrees, or 10 pounds 
pressure. 
Beets. —The chief difficulty in canning 
beets has been to retain the color. A 
faded yellow beet does not appeal to the 
eye, and whether correctly so or not, we 
imagine the taste to be less pleasing. If 
carefully canned under steam pressure, 
packed in glass jars and stored in the 
dark, they will remain a beautiful red. 
It has been my experience that they grow 
redder as time elapses. The dark red 
beet is the best for canning. C c off all 
of the leaves except about one inch. Wash 
thoroughly, being careful not to break 
llie skin or the little rootlets. Place in 
scalding basket and steam in canner for 
from 15 to 30 minutes under from three 
to five pounds pressure, according to size 
and age of beets. Dip in cold water, slip off 
skin and cut off the entire rough portion 
of the top and any blemishes. Pack into 
sterilized jars, putting all whole or all 
cut beets in each jar. Add in the pro¬ 
portion of one-lialf teaspoon of salt to 
each quart, fill with boiling water and 
process pints 50 and quarts 65 minutes 
at 228 degrees, or five pounds pressure. 
All canned vegetables should either be 
restored to the cartons in which the jars 
were delivered or wrapped in several 
thicknesses of paper and stored in a 
dark, dry place, where they will not 
freeze. For preliminary articles on 
“Canning Under Steam Pressure,” with 
detailed description of canner, see previous 
articles on “Canning Fish Under Steam 
Pressure” and “Canning Fowls Under 
Steam Pressure,” pages S93, 907 and 90S 
and page 1269, respectively. 
MRS. F. T. CHAMRERLIN. 
Life in the Tennessee Mountains 
Our farm lies mostly at. the base of 
Chimney-top Mountain, though we have 
some land in the mountains. This moun¬ 
tain land is especially adapted to fruit. 
Many times out 10 miles from the moun¬ 
tain the fruit will be almost a failure, 
while the trees in the mountain orchards 
will be loaded with apples. These steep 
slopes are rapidly being cleared and put 
in orchards, then sown to grass after the 
trees are pretty well grown, thus afford¬ 
ing pasture for calves, sheep or hogs. 
Apples, peaches, pears, grapes, quinces 
and plums all do well; berries, haws, per¬ 
simmons. grapes, hickorynuts and walnuts 
all grow wild. 
One man sold the apples from a small 
orchard last year for $400. besides can¬ 
ning and making butter, jellies and dried 
fruits for home use. These mountain 
people are contented and happy, and some- 
Young Berry Pickers in Tennessee 
times I think we are specially blessed by 
Providence. Our mild climate enables 
us to grow vegetables nearly the year 
round. This, with our variety of fruits, 
enable us to live cheaply and well. Every 
farm has its llock of poultry; ducks anil 
geese, chickens, guineas and turkeys are 
raised by the thrifty housewives. Every 
farm has from one to five cows, many 
times more. Each family has hogs for 
meat, so we live at home mostly. 
Good roads are being built all over our 
county, enabling us to reach market 
easily: yet the kindly hills shut us in 
from the noise, strife and din of the great 
outside world, of which we know little, 
except as we read of it in the papers. We 
are all interested in each other; having 
known each other all our lives, we seem 
like a great family, and I think some¬ 
times that nowhere in America does 
brotherly love and kindliness exist today 
as it does in these mountainous sections. 
Tennessee. adda c. hall. 
Woodchuck Meat in Market 
The Public Market News is the official 
paper of the public markets in Endicott 
and Johnson City, N. Y. These markets 
have done great things for farmers within 
30 miles of these towns. Practically 
everything in the way of food can be 
found in these markets, the latest being 
meat of the woodchuck: 
When woodchuck was introduced on 
our markets it was taken as a joke, and 
many people smiled ; but not so now, for 
when 40 of the little “elover-and-cabbage” 
eaters are brought to one of our markets 
in a single day it clearly shows that some 
people are at least desirous of securing 
some of the savory meat. 
Many of our best people are eating 
woodchuck at this time of year, when 
they are fortunate enough to secure them, 
and why not? They are the cleanest ani¬ 
mal, and only feed on the cleanest and 
sweetest food to be had. The incentive 
to the producer to bring them to us is 
that they destroy gardens.and other pro¬ 
duce, besides burrowing in meadows of 
the producer, making it dangerous for 
animals, such as cows and horses. 
We have liad several articles about 
preparing woodchuck meat for cooking. 
Properly handled, this meat is as good 
as that of the rabbit, and evidently peo¬ 
ple are finding out its value. Some farm¬ 
ers who have not been able to reach the 
point where they can eat this meat have 
been known to can it as a Winter meat 
food for poultry. 
