7ht RURAL. NEW.YORKER 
13 
Canning Pork Products 
Part IT. 
Liver Sausage. —Remove the mem¬ 
branes and cut out the large blood ves¬ 
sels from the livers. Soak in cold water 
for an hour and a half to draw out the 
blood. Cut in pieces and boil until done, 
then put through a food chopper. Take 
half as much boiled fat pork as liver. 
Divide the pork into two equal parts. 
Put one part through the food chopper 
and chop the other part into about ^-inch 
cubes. Mix the liver and fat pork thor¬ 
oughly, adding the following seasoning: 
The proportions given are for 6 lbs. of 
liver and 3 lbs. of pork. Four table¬ 
spoons of salt, two teaspoons of ground 
cloves, two teaspoons of black pepper and 
two large onions, chopped fine. A little 
thyme and sweet marjoram may be added 
if the flavor is liked. Pack into sterilized 
jars and process half pints 40 minutes 
and pints 50 minutes at 250 degrees, or 
15 lbs. pressure. The liver sausage may 
also be irlade with raw liver and raw 
fat pork, in which case extend the period 
of processing 10 minutes. 
Hearts. —Wash the hearts thoroughly, 
after first cutting them in two so that all 
the blood may be removed. Cover with 
boiling water and simmer for an hour and 
a half. Cut into small pieces, taking out 
all cords and muscles. To one quart of 
cut meat allow one and a half cups of 
water and three bay leaves. Salt and 
pepper to taste. Stew gently for five 
minutes, then pour into small sterilized 
jars and process half pints 25 minutes 
and pints 40 minutes at 250 degrees, or 
15 lbs. pressure. When using thicken 
with flour and butter rubbed together, 
add a little lemon juice and serve at 
once. 
Tongues. — Clean, salt and slightly 
smoke the tongues. Then boil until done. 
Scrape off the skin and pack the tongues 
into jars. Fill the jars with boiling 
water, soup stock or some of the jelly 
in which the feet were boiled, and process 
half pints 40 minutes and pints 50 min¬ 
utes at 250 degrees, or 15 lbs. pressure. 
Brains. —Soak iu cold water, changing 
w’ater several times. Remove the mem¬ 
branes, divide each brain into two parts, 
and tie each part up in a small piece of 
muslin. Cover with boiling water and 
boil very gently for 30 minutes. Plunge 
into cold water and pack (still wrapped) 
into half-pint jars, add a pinch of salt, 
fill with boiling water and process 30 
minutes at 250 degrees, or 15 lbs. pres¬ 
sure. 
Kidneys. —Split open each kidney and 
remove the little sac from the inside. 
Soak in several changes of cold water. 
Cut into Vt-inch slices, season with pep¬ 
per and salt and fry a good brown. Slice 
some onions and fry brown. Pack kid¬ 
neys and onions in alternate layers in 
sterilized pint jars, fill with gravy made 
by adding sufficient hot water to the pan 
grease and process 45 minutes at 250 
degrees, or 15 lbs. pressure. 
Deviled TIam.— Take one-third portion 
of fat to two-thirds lean boiled ham. Put 
through a food chopper, using the fine 
cutter, and to every quart allow one 
tablespoon of white sugar, one teaspoon 
of dry mustard, one saltspoon of cayenne 
popper and one-half cup of vinegar. Mix 
well and pack into half pint jars, prefer¬ 
ably with glass tops, on, account of the 
vinegar. Process 40 minutes at 250 de¬ 
grees, or 15 lbs. pressure. 
Soup Stock.— All boues. whether raw 
or cooked, should be used to make soup 
stock. Break the larger bones with a 
cleaver or hatchet. Put into a large ves¬ 
sel. cover with cold water and add a 
tablespoon of salt for each gallon of 
water. Bring to a boil and gently sim¬ 
mer until the substance lias been drawn 
from the bones. Strain off the liquor and 
allow it to cool. Remove most of the 
grease when hardened. If not sufficiently 
condensed to jell when cold, simmer until 
the right consistency is reached. Then 
fill into sterilized quart jars and process 
40 minutes at 250 degrees, or 15 lbs. 
pressure. 
Vegetable Soup. —Ingredients: Five 
gallons of soup stock: one quart of such 
quantity as is available of meat taken 
from the bones of which the stock was 
made; % lb. dried Lima beans, 1 lb. rice, 
% lb. pearl barley, 1 lb. carrots, 1 lb. 
onions, one large white potato, one red 
pepper, salt to taste (about four ounces). 
Soak beans and rice separately for about 
12 hours. Boil barley for two hours. 
Peel and cut into small pieces carrots, 
onions and potatoes, then blanch for 
three minutes and dip into cold water. 
Mix beans, rice, barley, vegetables, meat 
and pepper (broken into bits) very thor¬ 
oughly. and dip by the spoonful into the 
estimated number of sterilized jars, giving 
each jar an equal portion. Fill with 
soup stock reheated to the point of lique¬ 
fying and process 45 minutes at 250 de¬ 
grees. or 15 lbs. pressure. When serving 
dilute with hot water and thicken with 
flour and butter rubbed together. It is 
advisable to use quarts only for soup. 
Anything smaller would not hold the in¬ 
gredients, and it is better to condense 
the soup and dilute it when using it than 
to waste space in the calmer by putting 
up a less rich soup iu half-gallon jars. 
The canner holds 10 quarts and only 
three half-gallons. 
You have now utilized about all of your 
pig except the squeal. That will come 
later, a squeal of delight from the family 
on some storm-bound wintry day. when 
the meat market is uugeta’ble and you 
bring forth some of your good fresh pork. 
JIBS. FRANKLIN T. CHAMBERLIN, 
The K-W 
Removable Timer 
What It Means to . 
Your Tractor 
The spark which makes your tractor go depends on two platinum 
“points” in the “timer” or “circuit breaker” of the magneto. 
These points close and open for every spark—hundreds of times 
per minute. 
Every ignition system contains a circuit breaker. Have you 
ever examined your circuit breaker, or because of its location 
are you content to hope it will never cause trouble? 
Good operation of an ignition system demands that points be 
kept free from oil and dirt, dressed to keep the two surfaces 
flat and adjusted to open 1-64 of an inch. 
To neglect these points means certain trouble—to care for them 
takes only a few minutes a year if the magneto is properly con¬ 
structed. 
On the K-W Magneto this entire mechanism (—the complete 
circuit breaker, platinum points and all) can be removed from 
the magneto as one unit in half a minute’s time and held in the 
hand while inspecting, cleaning or adjusting. 
This is one of the advantages of K-W Magneto design. It is 
made easy to care for and therefore gives better service. 
Carry ar Extra Timer 
Many farmers know that an 
hour’s tractor time lost often 
costs more than several magnetos. 
They equip their tractors with 
the reliable K-W Magnetos and 
carry an extra timer or circuit 
breaker which can be slipped in 
place instantly when the points 
need replacing. The old points 
can be replaced at leisure. Thus 
constant operation is assured. 
■Keep Your Garden 1 
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There’s an easy way to get rid of 
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BARKER 
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Has leaf guards, also shovels for deeper 
cultivation A boy can run it—do more 
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Writo TODAY for free Ulus, 
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BARKER MFG. CO., 
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David City, Neb. 
fBURNS COBS, 
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Keeps Water at 70° 
No ice to chop. % No chilled stomachs. Stock 
drink more—gain faster. Heater soon pays 
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HUDSON MFG. COMPANY 
Dopt. Q3 Minneapolis* Minn. 
Tank 
Heater 
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lo 
ITS 
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THS EDWARDS MFG. CO., 
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i 
Samples & 
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HORSE SHOE CALKS 
DRIVE, SCREW, SHARP, DULL 
SO Calks to box 
%- 7 /ie-%....$1.35 Box 
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Parcel Post Prepaid, first and 
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43 Elm St.,Quincy,lll. 
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Most authentic land clearing book ever 
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] 
