416 
The RURAL NEW-YORKER 
March S, 1924 
Over 1OOO acres 
of the choicest lands in the far famed Genesee Valley 
country of western York are 
HEADQUARTERS FOR FARM SEEDS 
D. B. Brand Alfalfa, Clover and Timothy Seed above 
99.50 Pure. 
Recleaned Timothy & Alsike Natural Mixture, average 
20# Alsike. 
Dibble’s Seed Oats, the famous Heavyweight, average 
42-45 lbs. 
Seed Corn that grows Best 9 varieties for crop and the 
silo. Germination Tests average 90# or better and a full 
line of field peas, Soy Beans, Barley, Buckwheat, Mil- 
ets, etc. 
Dibble’s Seed Potatoes, 14 kinds early, intermediate and 
late including thousands of bushels of Certified Russets, 
Cobblers and Mountains in any quantity from barrels to 
car loads. 
Dibble’s Farm Seed Catalog. 
10 Samples Dibble’s Farm Seed. 
And Special Price list quoting Freight paid Prices FREE 
Address Edward F. Dibble Seedgrower 
Box B. Honeoye Falls, N. Y. 
CERTIFIED SEEDS 
From High Yielding Pedigreed Strains 
Rusiet and 
Cobbler Potatoes 
Cornellian Oats 
Alpha Barley 
Cornell Noll Corn 
Robust Beans 
farm 
Yielding ability thoroughly tested. Inspected for disease- 
freedom and purity by State College of Agriculture. Certified 
under regulations of New York Seed Improvement and Coopera¬ 
tive Association, Inc. Condition and delivery guaranteed. 
Write for Records, Descriptions and Prices 
K. C. Livermore, Quaker Hill Farm 
Box R 
Honeoye Falla, N. Y. 
Be Sure Your Clover is 
S American Grown 
and check up on these Field Seed Prices. 
RED CLOVER — Metcalf’s recleaned, 
medium, guaranteed American grown; 
per bu. of 60-lb. 7.50 
ALSIKE—Metcalf’s recleaned; per bu. 
of 60-lb. * 12.00 
SWEET CLOVER—Metcalf’s Scarified 
White Blossom; per bu. of 60-lb * 1 I 50 
TIMOTHY— Metcalf’s recleaned; per 
bu. of 45-lb. *4.70 
Other Metcalf Specials: 
Include Telephone, Alderman and Thomas I.axton 
Peas, Alberta Cluster tints and reeleaned llniothy 
and Alsike, 20 % Alstke. 
Bags free—freight prepaid on 250 lbs. 
Wr e today for free catalog illustrating the value, quality 
and service offered you in field seeds and farm supplies 
by the mail order department of the Metcalf stores. 
Your banker will gladly tell you aboutour responsibility 
B. F. Metcalf & Son, 202-204 W. Genesee St., Syracuse, N. Y. 
Trees, Plants, Shrubs, Vines, Etc. 
, Fresh dug, direct from NURSERY to you. 
Peach, Apple, Pear, Plum. Cherry, 
Quince. Apricot, Trees, etc. 
Strawberry, Blackberry, Rasp¬ 
berry, Dewberry, Gooseberry, 
- - » Currant, Rhubarb, Asparagus 
ilants, Grape vines, etc. Shade Trees, Evergreens, Shrubs, 
loses. Privet Hedging, etc. SATISFACTION GUARAN¬ 
TEED. Our FREE CATALOG gives prices, descriptions, 
llustrations, and complete planting and culture instruc- 
ions. Write today. 
BUNTING’S NURSERIES, B«x 1, Selbyville, Del. 
The GRIMM Maple Sugar Making Utensils 
You make money on your No. 1 syrup. Why not use 
Grimm Utensils and make more of the No. 1 and more 
money. We have in stock for immediate shipment. 
Buckets,Covers,Spouts,Tanks,etc..andcan sbipan Evap¬ 
orator and Arch within a week, after receiving order. If 
you need utensils please write us for catalogue “B,” stat¬ 
ing numberof treesyou tap. G. H. GRIMM C0MP/WT, Rutland,VI. 
TIMOTHY SEED 
Few dealers can equal Metcalf’s Recleaned Timothy, 
99.70JS pure. *4.70 per bushel of 45 lbs. Metcalf's Tim¬ 
othy and Alsike Mixed, at *5.20 per bu. of 46 lbs. Cot¬ 
ton bags free and freight paid in 5 bu. lots 
B. F. METCALF & SON. Inc. 
202-204 W. Genesee St. - Syracuse, N. Y 
Sweet Glover Seed 
gume, 60c, postpaid. 
Alfalfa, etc. Priced right. Inocu¬ 
lating Bacteria for bushel, anyle 
E. E. BASIL Lntty, Ohio 
Alpha Seed Barley 
New, heavy yielding, heavy weight 
grain. Thomas Hastett, Hall, N.V. 
For $1 postpaid. Edmond*’ Poultry 
Account Book. The Rural New- 
Yorker, 333 W. 30th St., New York 
T&.ke Advantage 
of this 
Special Offer 
SELECTED 
SEEDS 
Buy $1.00 worth of seeds at our regular price and 
you can select extra seeds valued at 25 cents 
without extra charge. With a two dollar purchase 
you select extra seed valued at 50 cents. With a 
three dollar order you select extra seed valued at 
a dollar, and with a $5.00 order you select seed 
valued at $2.00 without extra charge. 
In packets and ounces (Not in Bulk). Wonderful 
values. 66 years in business assures a square deal 
Write for illustrated free catalog (No. 424) today’ 
Kendall & Whitney, Portland, Me. Est. 1858 
R Everybody 
Knows 
Seed 
kJ Grows . 
No premiums* 
no chromos, no 
something for 
nothing—but 
the Very Best 
Seeds we know 
how to grow, 
select and pack 
Seeds with a reputation for results. 
So reliable over so many year* (Est. 
1845) that tens of thousands plant 
no other. Your experience cannot be 
at variance. Yours is the opportunity 
to buy the same high grade seeds. 
Write for your free copy of our 130 
page 1924 Year Book: (72 pages 
devoted to seeds). Look over our 
if wide variety and prices before buy¬ 
ing seeds. 
Rost Brothers Company 
Worcester, Mass. (224) 
Th« Wonder Ensilage Corn, (0 ctf. pk.; 90c. pk.; $3 
bushel; $2.75 per bushel, 10 bushel or more. Hand picked 
a few cents higher. Write for 128-page free catalog. 
Ross Bros. Co. Worcostsr, Mass. 
A Farm Woman and Her Canning 
Business 
When my husband and I bought a 
farm in June. 1920, I went to housekeep¬ 
ing for the first time. We raised quite a 
variety of vegetables and fruit, and I 
canned all I could that Summer and Fall 
for our own consumption. I had never 
done any canning, but read all I could 
find in magazines and sent for govern¬ 
ment books on the subject. As my 
shelves became heavier with the shining 
glass jars of pretty fruits and vegetables 
I could not but feel well repaid for my 
labor. My husband w r as very proud of 
my preserve closet and showed it to ad 
our friends. 
The president of the bank where my 
husband was formerly employed (aud 
by the way we were both bankers before 
becoming farmers) often came to looK 
around the farm. One day the next 
Spring, after seeing what was left in my 
preserve closet, he wanted to buy a dozen 
jars of Kentucky Wonder beans. I told 
him I had not canned them to sell, and 
could not spare any , but lie was so insis¬ 
tent I finally parted with a dozen. Be¬ 
fore long he ’phoned for more. I had no 
more. Then he asked me if I would do 
his wife’s canning the following Summer. 
I agreed to if he thought I could do it 
satisfactorily, as I considered myself a 
novice. So as the fruits and vegetables 
ripened I canned what they ordered, 
along with my own. Other friends heard 
of what I was doing, and other orders 
came, and soon I had more than I thought 
I could do. I pitched in with a ven¬ 
geance, and my husband helped a little 
when not farming. Sometimes I worked 
until midnight, and often till 10 p. m. 
That first year we had two orders of over 
S100 each, and many smaller. 
I always canned a few more jars than 
I had ordered or wanted myself, and on 
Labor Day put my surplus out on a table 
near the road. We are located on a State 
road, and it is needless to say that there 
is much passing, especially on Sundays. 
My first table was made of two saw¬ 
horses and a board, and I covered it with 
white cotton cloth, as paper tore so easily 
in the wind. I arranged my jars and 
glasses as neatly and attractively as pos¬ 
sible. Sometimes I had a vase of bright 
nasturtiums in the center to attract the 
eye of the speeding autoist. People 
would try a jar and come the next week 
for more. I did no advertising. I told 
each customer I was not perfect, but did 
the best I could. I agreed to replace 
the goods if possible, or refund the money 
if goods were not entirely satisfactory. I 
had not put up nearly enough for the 
trade that came, and even parted with 
some of my own precious store. Some 
were so disappointed they gave me orders 
that Fall for the next season. 
When Thanksgiving came I had barely 
enough left for my own family for the 
Winter. It had been a hard Summer, 
and I was nearly worn out. for besides 
canning about 1000 jars, my first season 
in selling. I had taken care of my two 
children, aged one and four, and done all 
my housework. As I looked back I saw 
many things I could change another year, 
but I had to learn from experience. I 
was in the canning game whether I 
wanted to be or not. I made, up my 
mind I would have to run my home can¬ 
ning factory more businesslike. Of 
course, most of the work in such a busi¬ 
ness comes during the hottest months, and 
there is no let-up for a while. However, 
one can can fruits and fruit juices in 
their season, and then make jams and 
jellies later at one’s convenience. Chicken 
may be canned when the Summer things 
have gone. The year-round fruits give 
many chances for Winter work in can¬ 
ning if one is so disposed. Other meats 
can be canned during the colder months. 
Our Home Extension Agent gave a 
demonstration of canning chicken that 
Fall at my home, and so I canned a 
little for my emergency shelf. It did not 
stay there long and it is almost impos¬ 
sible for me to keep any chicken on hand. 
In fact I usually have orders ahead. 
That first year I did all my canning 
in my kitchen with what utensils I had, 
except that I bought a pressure cooker. 
However. I would own a pressure cooker 
even if I did not can to sell. I consider 
them great savers in time, fuel and in 
preserving the flavor of what is cooked 
in them. I used a three-burner oil stove 
and a kitchen range when necessary. We 
just existed that year—trying to cook 
and can in the same room. The follow¬ 
ing year my husband painted what was 
once a milk-room. It was off the shed on 
the western side of the house, and had 
a cement floor. We put running water 
out there and a sink, made shelves and 
screened it. It had four windows and 
tw T o doors and was quite cool. One door 
led out on the lawn and some of our 
work could be done out under the trees. 
I had two large work tables. I could not 
work as I had the first year and bring up 
my children properly and preserve my 
health. I hired a student from .our 
County Agricultural School to work for 
me for the season. We canned five days 
a week, and tried to quit as near five 
o’clock as possible. Saturday mornings 
there was labeling to do, aud we had our 
stand open Saturday afternoons and Sun¬ 
days and holidays. People came every 
day, whether our roadside market was 
open or not, but my kitchen was always 
open for inspection and I think that may 
have helped sell my goods. That year we 
built a covered stand, and of course it 
looked much more businesslike. We also 
sold fresh vegetables and fruits from our 
own farm at our market. We enlarged 
our preserve closet, and this year con¬ 
template a separate storeroom and sales¬ 
room near our outdoor stand. 
The second year I bought larger kettles, 
other utensils and another steam pressure 
cooker. I bought jars and glasses by the 
gross, and everything in quantity and 
wholesale that I could. We bought a 
cash register, and I do not know what 
we would have done without one, as 
sometimes there were four or five of us 
waiting on customers, and it was im¬ 
possible for us all to have a pocketful of 
change, especially the ladies. We live 
in such a rushing age—everyone seems 
in such a hurry. The automobilist espe¬ 
cially wants quick service. Many will 
not stop at a roadside market unless some 
one is in sight to wait on them, and 
they do not want to wait while you go 
in the house to make change. 
I kept an accurate account of every¬ 
thing my second year. Through the day 
an account was kept of materials used 
and time spent on various products. At 
the close of a day’s work a summary was 
filed in a loose-leaf book. I canned 2000 
jars during July and August with my 
assistant, besides cooking for my family 
of four, the girl and had a hired man to 
dinners. After the girl went back to 
school in September I canned another 
thousand alone, before November first. 
Now _ as to selling price. I figure 
home-raised goods at what we could sell 
them for, keep an account of other ma¬ 
terials used, cost of jars, time and fuel 
consumed. I try to make my price as 
reasonable as possible. I do not believe 
in exorbitant prices or in “soaking” my 
customers ev.en if they have got plenty 
of money. Perhaps prices would vary 
with one’s market. I find that the aver¬ 
age person is willing to pay a good, 
fair price for home-raised and home- 
canned products. The roadside market 
that roasts the public is soon spotted 
and must be short-lived. 
Perhaps you will be interested to know 
what I can. Besides fruits and vege¬ 
tables, I can chicken and chicken bouil¬ 
lon, make jellies, jams, conserves and pic- 
calillies. We raise practically everything 
we can. This last season we had to 
buy some berries, but we received them 
very shortly after they were picked. One 
of the secrets of successful canning is 
fresli products. Some of my city friends 
have bought fresh-picked vegetables of us 
aud taken them home to can and per¬ 
haps have not canned them until the next 
day. They say they never taste like mine 
and wonder why. Some vegetables lose 
their sweetness and flavor in a few hours. 
All my products are put into jars as 
soon as possible after picking and never 
go over until the next day if I had to sit 
up all night. My chicken is always put 
in the ice chest over night after it is 
killed, and not canned until the next day. 
Canning is a profitable way . to use 
one’s produce if one has not enough to 
make a load for market or if the market 
is low. Do not use poor goods. Nothing 
is too good to can, but much is too poor. 
I try to keep up with the times, and 
study and read all I can to improve my 
business. I have faith that my third year 
will be even more successful than my 
other two if I keep up to the standard 
I have set. mrs. ada j. usher. 
Homemade Vinegar 
To make a supply of homemade vine¬ 
gar I use two five-gallon stoue jars. Iuto 
these jars I put all peelings from washed 
apples, peaches, pears, etc., and the cores 
that are not wormy, and fruit that is too 
soft for cooking. These jars are set under 
my kitchen table, covered with a clean 
cloth. When they are full, or nearly so, I 
lift off the upper layers of peelings into a 
dislipan to replace later, unless they are 
thoroughly soft. Then into a flour sack 
which has been stitched on a machine so 
the pulp will not press out between 
stitches, I dip the juice and soft fruit. 
The juice usually by this time has a 
strong vinegar smell. Tieing the bag on 
an old broom handle placed over two 
chairs, I let the juice drip into pans, as 
for jelly, and finally squeeze the bag dry. 
This juice I then strain into my vinegar 
jugs and set them in a corner of the 
kitchen. If I have some “mother” from 
other vinegar I add it, but this is not 
necessary. When I want vinegar I sim¬ 
ply go to my vinegar jugs and get it— 
and it is pure. The warmth of the kitch¬ 
en is just right io keep the vinegar at its 
best. I have made my own vinegar for 30 
years, and neighbors are always anxious 
to get some of my pure fruit vinegar. 
. MRS. J. W. R. 
Rastus : “Ah wants a divorce. Dat 
woman jes talk, talk, talk, night an’ day. 
Ah can’t get no rest and dat talk am 
drivin’ me crazy.” Young Lawyer: 
“What does she talk about?” Rastus: 
“She doan’ say.”—Life. 
