Compost your lawn clippings, 
vegetable tops and peelings, dry 
leaves and other vegetable matter 
for a rich source of humus and 
plant food. 
Make a pit or bin and throw the 
compost material into it, add a 
sprinkling of packaged compost 
maker and 2 inches of soil to each 
foot of vegetable matter. Repeat 
until pile is 3 or 4 feet deep. Keep 
moist to promote bacterial action. 
In about 6 months the compost 
will be ready to-use. Spread it on 
the garden as you would barnyard 
inanure. Used with peat moss and 
commercial fertilizer, compost is 
a really important aid to good 
gardening. 
A little planning saves time and labor 
A well-planted garden is not the result 
of on-the-spur-of-the-moment planting. A 
sketchy outline is sufficient to indicate 
where you want your vegetables, where 
your low-growing, where your tall-grow- 
ing flowers. The result of planning will 
bea thought-out garden with year-round 
- flowers in bloom. 
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Blueprints for Setter Gardetrs 
VEGETABLES—WHY NOT? A well planned vegetable garden will provide pleas- 
ure for every member of the family. The most modern methods of handling com- 
mercially grown garden produce can not put vegetables on your table that will match 
the freshly gathered home grown product for eating quality. 
PREPAR 
VEGETABLES for 
EZING 
Men 1 |] 
1. Use only the finest vegetables Brussels Sprouts. Soak in salt 
obtainable. brine or cold water 15 minutes. 
2. Prepare and freeze vegetables Scald 3 to 4 minutes. 
as quickly as possible to pre- Cauliflower. Break into flowerets, 
serve the vitamins, texture and soak 5 minutes in brine, scald 
flavor. 2% to 3% minutes in brine. 
3. Scald vegetables by placing in Carrots. Wash and dice or slice. 
colander, strainer or similar con- Small carrots may be left whole. 
tainer and immerse in rapidly Scald diced or sliced carrots 2 
boiling water. Use only small to 3 minutes, whole ones 8 to 5 
quantities so water will come minutes. 
to boil within half a minute Corn on the Cob. Husk, trim and 
after vegetables are added. wash. Scald, a few ears at a 
Count only the time that the time, for 1 to 2 minutes. Chill 
water is boiling. Drain quickly. thoroughly in ice water, drain 
4. Cool by immersing immediately and wrap each ear in parchment 
in cold water, preferably ice paper or moisture proof locker 
water. When vegetables are paper. THAW before cooking. 
thoroughly cooled remove and Whole Kernel Corn. Husk, trim 
drain. and wash. Scald on the cob 2 to 
5. Pack in suitable airtight con- 8 minutes. Cut from cob, pack 
tainers such as. waxed card- dry and seal tightly. 
board cartons, tempered glass Peas. Shell and immediately scald 
ae We Ae inceee. cans. a for 1 to 1% minutes. 
ae LOE de gene Tee uae ee Spinach. Blanch 1 to 2 minutes, 
ae Sate pe freezing. A : a small quantity at a time. 
6. Place in quick freeze immedi- Avoid cooking. Stir gently while 
ately after packing. in the boiling water to prevent 
Asparagus. Wash and cut into sticking together. 
desired lengths, blanch 2 to 3 Zucchini. Use young tender 
minutes. squash. Wash, remove blossom 
Green Lima Beans. Shell and scald ends, slice in sections 1 inch 
1 to 1% minutes. thick, scald 1% to 2 minutes. 
Green Beans. Wash, stem and Note: In each case in the above 
string. Scald whole beans 5 to 6 directions it is understood that 
minutes, cut beans 2 to 3 min- sealding is to be followed by drain- 
utes, French cut beans, 1 to 2 ing, chilling, packing and quick- 
minutes. freezing. 
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WE CARRY ALL AVAILABLE GARDEN ACCESSORIES 23 
