134 
Ever make an 
experiment like this? 
The Bushels 
That Made Me Money 
You should read this inter¬ 
esting story before you 
plant your winter wheat. , 
Yourcopy will be sent free 
of all cost. Simply ask for 
booklet, “ The Bushels 
That Made Me Money. ” 
But do it now! 
James S. Morse, of Cayuga County, 
New York, made an experiment on his 
farm. He wanted to see whether a fer¬ 
tilizer with a higher percentage of potash 
than he had customarily used would pay. 
He found out! 
He applied a 3-8-6 (6% potash) mixture 
to one plot and put on a half a ton to the acre 
— 1000 pound application. Morse’s soil is a 
deep clay loam. Then he fertilized another plot 
with 3-8-0, same mixture without the potash; also 
1000 pounds to the acre. 
The field which received the potash fertilizer 
yielded 45 bushels per acre. The other field gave 
but 39 bushels. The increased yield of six bush¬ 
els per acre, even at $1.10 per bushel is worth 
$6.60—and if wheat goes higher, of course the six 
bushels are worth even more. But even at $6.60 
he paid for the 6 % of potash $3.00 in 1000 pounds 
of fertilizers and had $3.60 per acre clear profit 
left over. Multiply this by a hundred acres and 
you’ll see that $360 extra money, with no more 
seed, no more labor, no extra output except the 
slight additional threshing charge is worth work¬ 
ing for. 
Ever make an experiment like this ? You 
ought to try it. Ask your dealer for a fertilizer 
that has plenty of potash. Make a test. Perhaps 
your soil is one that will give splendid results 
with more than 6% potash. Potash pays—but 
many farmers do not use enough. The extra per¬ 
centage costs very little. Why not use plenty this 
year, and get better yields from the same effort? 
GenuinfEMDGerman 
POTASH IMPORTING CORPORATION OF AMERICA. 
81A FULTON ST.. NEW YORK. 
f Branch Office: 564 Market Street, San Francisco 
Post Your 
Farm 
and 
Keep Trespassers Off 
We have had a new supply 
of trespass signs made up. 
This time they are made of 
extra heavy linen on which the 
lettering is printed directly. 
There is no card facing to be 
water-soaked by the rain and 
blown away by the wind. We 
have had these new signs made 
up of extra heavy material be¬ 
cause severe storms will tear 
and otherwise make useless a 
lighter constructed material. 
We unreservedly advise farm¬ 
ers to post their land and 
the notices we have prepared 
comply in all respects with the 
law. The price to subscribers is 
95 cents a dozen, the same rate 
applying to larger quantities. 
AMERICAN AGRICULTURIST 
461 4th Ave., New York City 
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FOR 50 YEARS 
HAVE LED ALL IMITATORS. 
Write Le Roy Plow Co., Le Roy, N. Y. 
ROOT recommended by U. S. Gov. & State Exp. S'taT) 
___ _ Full instructions, results guaranteed or money 
D hack. Booklet FREE. Treat 1.0 trees $1 
50 trees $ 3 . rostpaid or u. u. L>. Dept K. 
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Postpaid or C. O. D. Dept K. 
CORN 
HARVESTER cntBand P iIe8on har * 
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_ Man andhorsecuts and shocks equal Corn 
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handle tying attachment. Testimonials and catalog FREE showing 
picture of Harvester. PROCESS MFG. CO., Satina, Kan. 
When writing to advertisers he sure to 
mention the American Agriculturist 
_ American Agriculturist, August 30, 1924 
Pickling Pointers 
An A. A . Radio Talk Broadcast From WEAp 
By MRS. G. E. FORBUSH 
r PHIS is the time 
-*■ of year when 
delightfully pungent and spicy odors 
come drifting through the farmhouse, and 
piles of brilliant red tomatoes or deep 
green cucumbers outside the kitchen door 
testify that fall pickling has started and 
the year’s supply of relishes will be as 
plentiful and as delicious as ever. 
I well remember as a child the time 
when “our pickle” was made. It had no 
other name, but it fully deserved one, for 
the old and complicated recipe which had 
come down for years in my mother’s 
family would finally yield up a concoction 
that had no equal as far as my taste and 
judgment now go. Preparations began 
well in advance of the actual day when 
the first step was taken for the making of 
it and from then on for a week something 
new was done to that pickle every single 
day. I used to steal into the kitchen and 
gaze with awe upon the huge stone jars in 
which such mysterious processes were 
going on, and watch the solemn tasting 
by which its progress was determined. 
No, I’m sorry, I can’t give you the 
recipe, because it is still a strict family 
secret and I myself have never yet been 
initiated into its mysteries—perhaps that 
is why it still stands to me as the Perfect 
Pickle in a world of just very good pickles. 
But, after all, there are lots of most 
delicious combinations possible, and I’m 
going to tell you a few that will stock your 
shelves up nicely for the coming winter. 
Trouble Warnings 
First I want to answer a question that 
sometimes comes in to me, as to why 
pickles shrivel in the jar. If they do, and 
of course they shouldn’t, there may be 
several reasons. 
Pickles should be fresh when used for 
caiming, too much sugar should not be 
used, they should be blanched, and the 
vinegar must be thoroughly boiled before 
using. If pickles are placed in too strong 
brine, too strong vinegar or with too much 
sugar, as soon as the pickling has started, 
it will shrivel them. They should first 
be placed in a very weak brine and later 
more salt added, and the same is true with 
vinegar. Sweet pickles most often show 
shriveling because of too much sugar. If 
less sugar is used, then left uncanned for a 
day or two and more sugar added, this 
trouble often is not experienced. 
Pickled fruits are always popular. 
There is something about the combination 
of the sweet and sour that seems to appeal 
to everybody. Their flavor depends much 
on using the right spices. Here are a few 
favorite recipes: 
Pickled Pears 
Cook 1 gallon of pears until tender and 
cover with a liquid made of 2 pints sugar, 
1 pint vinegar, 1 teaspoonful cinnamon or 
use cinnamon bark, 1 teaspoonful cloves. 
Cook in this for fifteen minutes and can. 
Peaches may be prepared the same way. 
_ Apple chutney takes a good many 
different ingredients but oh, how the 
family loves it when it comes upon the 
table! 
Apple Chutney 
cherries, leaving the 
stems on and packing 
the fruit as closely as possible. Mix l 
tablespoon of salt and 1 cup of cold 
vinegar, and pour the mixture into the 
jar of cherries. Fill the jar with cold 
water. Adjust the rubber and the cover 
and seal the jar as usual. Turn it upside 
down several times. Allow the cherries to 
stand for at least two weeks before using 
them. These cherries are not heated 
They make a firm salt pickle to be used 
with meats. 
Crab apples pickle well, too: 
Pickled Crab Apples 
Choose firm crab apples of uniform size, 
Do not pare them, but remove the 
blossom ends. Make a spiced syrup in thp 
following proportions: 
1 qt, vinegar 
2 lbs. sugar 
1 tablespoon cinnamon 
1 tablespoon cloves 
1 tablespoon allspice 
1 tablespoon mace 
Cook the syrup until it coats a spoon, 
add the apples, and heat them slowly to 
avoid bursting them. Simmer them until 
they are tender. Pack them in clean, hot 
jars, cover them with syrup, and seal the 
jars. 
And of course you must put up some 
watermelon rind, a distinctly American 
delicacy that has traveled from its native 
southland all over the country. 
Pickled Watermelon Rind 
Soak two pounds of watermelon rmt 
overnight in salt water Q4 cup salt to 
quart water). Drain off the brine. Coo 
the watermelon rind in clear water unti 
it is tender. 
Add the rind to the hot pickling solution 
made of the following ingredients, and boi 
it rapidly until it becomes clear. Seal it i 
clean hot jars. 
2 lbs. sugar 
1 pt. vinegar 
1 pt. water 
1 lemon, sliced thin 
1 tablespoon cinnamon 
1 teaspoon cloves 
1 teaspoon allspice 
Now to come to the vegetable pickles 
and /relishes, which come in a thousant 
different variations. Tomatoes, corn ant 
cucumbers seem to furnish the backbone 
of these, with peppers, onions and spices 
to add flavor and color. 
Pickled Beets 
Pickled beets are easy to prepare. You 
first prepare a spiced vinegar composed of: 
1 tablespoon whitemustardseei 
1 teaspoon cloves 
1 teaspoon salt 
2 large red peppers 
% lb sugar 
M teaspoon tumeric 
1 tablespoon mustard 
1 teaspoon salt 
1 lb. sour apples 
1 lb. white onions 
1 qt. cider vinegar 
1 lb. seedless raisins 
Yz lb. celery 
Soak the onions in brine (1 tablespoon 
of salt to 1 quart of water) overnight. 
Drain them and put them through a food 
chopper. Pare the apples and put them 
through a food chopper. Pour 1 pint of 
vinegar over the apples and raisins and let 
them stand overnight. Add the onions 
and other ingredients, and cook the mix¬ 
ture until the vegetables are clear and 
tender. Seal it in hot, clean jars. 
Did you ever hear of “cherry olives”? 
They are a firm salt pickle that goes very 
well with meats. 
Cherry Olives 
Fill a quart jar with large sweet 
1 qt. vinegar 
1 pt. sugar 
1 tablespoon cinnamon 
1 teaspoon allspice 
Then cook beets till they are tender, 
plunge in cold water and slip off skins and 
cover with the spiced vinegar. Simmei 
for 15 minutes and seal in clean hot jars. 
Golden wax beans, the stems of swiss 
chard or very small carrots may be 
pickled the same way. 
Cabbage Relish 
Cabbage relish is an extremely useful 
side dish: 
1 qt. cabbage chopped 1 qt. vinegar 
1 qt. green tomatoes, chopped 5 tablespoons white mustard 
1 cup red pepper seed 
1 cup j^een pepper 1 tablespoon celery seed 
1 pt. white onion, chopped Yz teaspoon tumeric 
1 cup sugar salt 
Soak the cabbage and tomatoes sepa¬ 
rately overnight in salt water i}A cup salt 
to 1 quart water). Drain the vegetables in 
the morning and add the other ingredients. 
Let them stand for 2 hours. Simmer the 
mixture until it is clear and seal it in hot 
clean jars. 
Here are some recipes my readers have 
sent in: 
Corn Relish 
5 pints sweet corn 
3 green peppers 
2 red peppers 
4 pints vinegar 
4 pints chopped cabbage 
Yz lb. sugar (2 cups equal 
lib.) 
Y cup mustard 
2 tablespoons salt 
Seed and chop sweet peppers. Then 
mix all the ingredients together till the 
corn is well cooked. Seal tight in bob 
clean jars. 
{Additional “ Pointers ” next week ) 
