Pit  RURAL  NEW-YORKER 
355 
Connecticut  Experience  in  Canning  Meat 
(Continued  from  Page  348) 
hot.  Then  with  the  jars  washed  clean, 
I  put  on  the  rubbers  and  fill  with  the 
meat  sliced  or  cut  into  convenient  pieces, 
discarding  extra  fat,  gristle,  or  connect¬ 
ing  tissue,  and  pack  as  tight  as  con¬ 
venient.  You  cannot  crowd  it  down  as 
much  as  you  can  vegetables.  Then  I  fill 
the  jars  one-half  full  of  gravy  or  stock, 
put  on  the  tops  and  the  spring,  leaving 
it  undamped.  These  jars  I  place  in  the 
hot  water  bath,  with  the  water  just  be¬ 
low  the  rubbers  on  the  cans,  and  process 
for  90  minutes,  then  remove  and  clamp. 
For  the  uncooked  meats  I  proceed  as 
above  with  the  raw  meat,  usiug  water  in 
place  of  gravy  or  stock  to  partly  fill  the 
jars,  and  one  teaspoonful  of  salt  to  each 
quart  jar.  The  time  for  processing  un¬ 
cooked  meats  is  ISO  minutes  for  beef.  I 
have  not  tried  pork  by  this  method,  but 
think  300  minutes  would  be  none  too  long. 
Chicken  I  also  prefer  to  cook  and  let 
cool  before  canning.  Then  it  is  possible 
to  discard  the  bones  and  to  pack  the  jars 
fuller  with  meat.  So  far  I  have  never 
had  a  can  of  meat  spoil. 
My  hot-water  outfit  consists  of  a  cop¬ 
per  boiler  with  tight  cover  and  a  home¬ 
made  wooden  frame  of  narrow  slats  run¬ 
ning  lengthwise  and  two  cross  pieces,  one 
at  either  end,  standing  sideways,  so  as  to 
of  spawn  placed  in  a  pint  or  more  of 
pure  horse  manure  and  buried  under  sod 
would  produce  mushrooms  under  favor¬ 
able  conditions.  Too  much  wet  weather 
will  be  injurious  to  mushrooms  anywhere. 
They  are  often  found  after  a  rain,  fol¬ 
lowing  a  season  of  dry  weather.  The  bot¬ 
tle  spawn  is  far  superior  to  the  brick. 
E.  J.  w. 
Raising  Large  Watermelons  or  Pumpkins 
I  think  there  are  more  inquiries  in 
regard  to  growing  prize  melons  and  pump¬ 
kins  than  any  other  subject  I  can  recall. 
One  can  give  a  great  deal  of  time  and 
care  to  preparing  the  soil,  planting  the 
seed  and  caring  for  the  vines,  and  yet 
have  his  hopes  blasted  when  the  vines 
wither  and  die  from  worm  or  blight,  in 
spite  of  all  he  can  do.  And  yet  the 
“never-say-die”  spirit  will  buoy  him-  up 
so  he  is  ready  to  make  another  attempt 
the  following  year.  On  page  1317,  R. 
N.-Y.  for  1922,  there  is  a  nit  of  a  pump¬ 
kin  vine  the  seed  of  which  came  up  in 
my  hotbed  after  the  young  plants  were 
We  have  had  many  remarks  about  milk  goats  and  cats — some  favorable,  some 
otherwise.  We  have  never  seen  the  combination  shown  in  the  present  picture,  sent 
us  by  Mrs.  Raymond  Hulse  of  Fong  Island.  We  should  say  that  the  cat  is  trying 
to  milk  the  goat  in  common  dairyman  style.  If  the  cat  were  wise,  however,  he  would 
know  that  a  good  milker  gets  around  behind  to  milk  a  goat! 
hold  the  wooden-slatted  platform  up  from 
the  bottom  of  the  boiler,  and  so  the  water 
will  have  free  circulation  all  around  the 
jars. 
I  have  also  canned  soup  stock,  hash 
and  creamed  beefsteak  (chopped  fine), 
all  of  which  were  just  as  fresh  and  appe¬ 
tizing  when  opened  as  if  they  had  just 
been  prepared.  The  soup  stock  requires 
only  30  minutes  of  processing.  (Of 
course,  all  these  periods  of  cooking  are 
counted  from  the  time  the  water  in  the1 
boiler  begins  to  boil.)  And  it  is  very 
convenient  to  be  able  to  keep  it  for  a 
later  time,  when  there  is  not  so  much 
meat  on  hand,  or  for  an  emergency  meal. 
MRS.  B.  L.  T. 
Mushrooms  on  the  Lawn 
For  some  years  I  have  had  a  splendid 
supply  of  mushrooms  on  my  lawn.  I 
first  had  the  wild  kind,  but  later  broke 
up  some  bricks  of  spawn  and  planted 
them  on  the  lawn.  I  got  no  results  any¬ 
where  near  with  the  spawn  where  it  was 
planted,  but  evidently  this  spawn  did 
some  good,  as  the  mushrooms  cut  in  a 
year  or  two  afterwards  were  of  a  differ¬ 
ent  shape  and  more  like  the  hothouse 
variety.  During  the  Fall  of  1921  I  cut 
as  much  as  15  lbs.  in  a  day  on  this  lawn, 
but  last  Fall  I  did  not  have  a  single 
mushroom.  We  had  torrential  rains  and 
the  entire  lawn  was  flooded ;  presume 
that  the  spawn  floated  away.  I  came  to 
this  conclusion  because  a  year  or  so  pre¬ 
vious,  rats  got  in  my  mushroom  bed  in 
the  greenhouse.  My  man  thought  he 
would  drown  them  out  with  a  hose.  I 
got  no  mushrooms  in  the  greenhouse,  but 
on  the  outside  of  the  concrete  wall  I  had 
any  quantity  of  them.  Evidently  the 
spawn  went  through  the  concrete  wall; 
that  is  the  only  way  I  can  account  for  it. 
Will  you  let  me  know  the  best  way  I 
can  inoculate  this  lawn  so  that  I  can 
have  a  supply  of  mushrooms  next  Fall? 
Norfolk,  Ya.  s.  w.  h. 
Apparently  the  same  type  mushroom  is 
found  growing  outdoors  that  is  grown 
commercially.  Just  where  the  spawn 
originates  is  a  partial  mystery.  This 
spawn  years  ago  was  the  only  commer¬ 
cial  variety  the  grower  could  procure. 
Many  people  in  England  hunted  the 
spawn,  and  sold  it  to  the  commercial 
spawn  manufacturers,  who  inoculated 
their  compost  piles  from  which  the  bricks 
were  made.  I  have  been  told — though 
have  not  tried  it  out — that  a  small  piece 
removed.  Having  no  use  for  the  manure 
until  Fall,  I  let  it  grow.  It  had  no  earth 
to  grow  in,  just  a  bed  of  solid  manure. 
The  dry,  hot  weather  of  July  and  Au¬ 
gust  did  not  affect  it  a  bit.  The  result 
at  the  end  of  September  was  60  pumpkins 
on  one  vine,  of  which  30  matured.  Now 
I  believe  if  I  had  removed  all  the  pump¬ 
kins  when  they  were  the  size  of  a  base¬ 
ball,  excepting  two  or  three,  I  would 
have  had  some  very  largo  pumpkins. 
My  advice  to  anyone  wishing  to  -grow 
large  melons  or  pumpkins  is  to  dig  a  hole 
at  least  2  ft.  deep  and  put  in  a  large 
wheelbarrow  load  of  well-rotted  manure. 
Wet  it  and  pound  doton  solid  ;  then  put 
10  in.  of  earth  on  top.  Let  it  lie  till  it 
has  a  good  rain  on  it.  This  should  be 
done  about  April  20.  Then  May  10  rake 
the  crust  off  top  of  hill  and  stick  five 
seeds  in  ground  about  4  in.  apart,  1  in. 
deep.  Pack  hill  down  slightly  with  hoe. 
When  the  plants  come  up,  pull  out  all  but 
two.  Put  plenty  of  mulch  on  ground, 
cornstalks  or  anything  to  smother  the 
weeds,  so  the  vines  will  not  have  to  be 
disturbed  and  hoeing  will  not  be  neces¬ 
sary.  Cut  all  the  fruit  off  but  two  or 
three  when  they  are  size  of  a  baseball 
Re  careful  you  do  not  injure  the  vine  in 
so  doing. 
Now  make  another  hill  just  as  the  one 
described,  and  have  a  piece  of  inch  pipe 
run  to  the  bottom  of  manure,  so  if  the 
season  is  very  dry  water  can  be  poured 
in  pipe  to  wet  the  manure.  When  the 
young  plants  are  through  the  ground  dust 
wood  ashes  over  the  plants  and  on  the 
hills.  This  is  the  best  preventive  for  the 
striped  bug  that  I  know,  and  will  als< 
add  to  the  Vigor  of  the  plant.  This  op¬ 
eration  should  be  repeated  as  often  as  the 
rain  washes  it  off.  When  the  plants  begin 
to  run,  spray  with  Bordeaux  mixture 
every  week.  This  is  essential,  or  the 
melons  will  blight.  Several  years  ago  I 
had  an  acre  of  the  finest,  healthiest  mel¬ 
ons  I  ever  saw.  About  the  middle  of 
August,  when  the  melons  were  half  grown. 
I  was  very  busy  with  my  onion  crop,  and 
did  not  get  down  where  my  melons  were 
for  a  week.  One  morning  I  slipped  down 
to  look  at  them,  and  I  got  the  biggest 
surprise  in  my  life.  Anyone  would  have 
thought  a  hard  frost  had  been  the  cause 
of  it.  They  had  blighted  so  badlv  the 
entire  crop  was  ruined.  Eternal  vigilance 
is  necessary  if  success  crowns  your  la¬ 
bors  in  these  days  of  bug.  blight  and  blast. 
Aew  Jersey.  wm.  perkins. 
—And  Dad, he  said,  ‘Let’s  go  to  Uncle  Andrew’s  ’cuz  the  hull 
house  is  warm  the  coldest  day 
—and  Aunt's  cooking  can't  be  beat' 
And  mother  said  'I  could  bake  just  as  feood  as  Aunt  An&ie  if  we  had  her  oven  and  our  house  would 
be  nice  and  warm  upstairs  too,  and  we  could  save  nuVney,  if  we  had  a  Red  Cross  Pipeless  Furnace. 
I'll  tell  you  ri&ht  now,  Frank  Warner,  no  more  putting  off  tiU  next  winter.  We’re  feoinfc  to  &et  'em 
this  spring,  and  then  I'll  be  sure  of  having  'em’  and  dad  said  "Awri&ht”. 
Red  Cross  Furnaces  and  Ranges 
Since  1867  Red  Cross  cooking  and  heating  apparatus 
has  maintained  an  unexcelled  reputation  throughout 
the  whole  world. 
Red  Cross  Pipeless  Furnaces.  Any  fuel.  Com¬ 
plete  ranges  of  sizes;  7  styles.  Each  piece  or  section 
made  proper  size  and  capacity.  Constant  circulation 
of  pure  warm  air  throughout  the  house.  18-in.  to  33- 
in.  fire  pots  with  sides  straight.  Ash  pit  is  hi&h,  deep 
and  roomy.  Most  durable  and  efficient  type  of  grates. 
Red  Cross  Ranges  are“the  aristocrats  amon&  ranges”. 
Lar&e,  deep  fire  box,  roomy  ash  pit,  and  full  size  oven 
with  many  exclusive  features,  make  perfect  baking  a 
pleasant  pastime.  Delicious  bread,  rolls,  cake  and  pas¬ 
tries  can  be  made  without  forcing  the  oven. 
JESS, 
Send  for  our  free  plan  sheet.  Our  Engineering  dept,  will 
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CO-OPERATIVE  FOUNDRY  CO.  dept,  2 
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Long  term  payments.  F.  R.  CHAMPLIN,  Hinsdale,  Mass. 
1 
When  you  write  advertisers  mention 
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