Annual net Income, £594,370. 
THE AUSTRALIAN GARDENER. 
NEW Ze ALLARD 
\Imnsuramce Co., Ltd. 
This old Established Colonial Office covers every description of 
Fire, Marine, and Accident Business, 
May 1, 1907 
At Lowest Rates. 
26,000,000 paid in Claims. 
SOUTH AUSTRALIAN BRANCH, 142 KING WILLIAM STREET, ADELAIDE. 
| LOUIS E. WILSON, Manager. 
Active Agents Wanted. 
How to “Boil” Hggs, 
It is a thing not generally known that 
the best way to cook what ‘is ordinarily 
known as a boiled egg is not to boil it at 
all, but simply allow it to stand, for five 
minutes or thereabouts, in a saucepan on 
the hearth. The size of the saucepan 
must be in proportion to the number of 
eggs which are to be cooked, about half a 
pint for each egg being the quantity. The 
saucepan is allowed to stand near the fire, 
on the hearth but not on the hob, for five 
minutes, or perhaps a little more if there 
be an extra egg to be cooked, It will 
then be seen that the eggs are evenly 
cooked throughout to a creamy consis- 
tency, and are far more easy of digestion 
and pleasant to the palate than an egg 
boiled in the ordinary way. The same 
result may be produced by putting the 
eggs in a basin and pouring boiling water 
over them, and afterwards covering with 
a plate, but they will, in this case require 
to he left a little longer in the water. 
The vessel should in either case be filled 
with water, and an experiment or two as 
to the amount of cooking required may 
be necessary in order to suit different 
palates. Eggs cooked in this way are far 
’ more suitable for invalids than the ordi- 
nary domestic boiled egg. 
Cheap Canning Outfit, 
The canning of fruit has now become 
_ a recognised and profitable industry in 
“most fruit-growing countries, and of late 
years the tendency has been to greatly 
simplify and cheapen the process. 
Bulletin 81 of the Louisiana Experi- 
ment Station describes one such simple 
process. for which the cost of outfit is only 
about £2, having a capacity of 300 2-lb. 
_ cans and 200 3-1b, cans per day. 
_ The details observed in the canning of 
tomatoes with this outfit are thus stated 
_ by the station :— me f 
_ In canning tomatoes, the first step is to 
scald the fruit just sufficiently to loosen 
_ the skin, so that it can be slipped off. To 
do this, we use a large iron kettle, com- 
‘monly called a “ wash-pot,” 
The toma- 
toes are placed in a cheap tin vessel, 
holding about 1-3 bushel, that has been 
punched full of small holes, and dipped 
into the boiling water and allowed to 
remain about one minute, or until the 
skin will slip readily. The fruit is then 
peeled, sliced, and filled directly into the 
empty cans. The cans must be well filled 
for good results. This finishes the first 
step. The filled cans are then passed to 
the second stage of operation. The tops 
of the cans wiped dry with a clean cloth, 
the cap placed on and soldered around the 
rim, the small hole or vent in the centre 
of the cap being left open. Then we are 
_ready for the third step, that of exhaust- 
ing—expelling the air from the cans 
This is accomplished by submerging the 
can in the boiling water (in the boiler) 
-about one-third of their length, They 
are held there until they come to a boil, 
or, for tomatoes, ten minutes. They are 
then removed, the small hole in the centre 
of the top is closed with solder and the 
cans are then coinpletely submerged in 
the boiling water and boiled, or processed, 
twenty minutes, which is the fourth and 
last step in the operation, 
The following vegetables and fruits can 
be successfully canned in somewhat similar 
manner :—French beans, asparagus, cauli- 
flowers, strawberries, blackkerries, rasp- 
berries, peaches, pears, plums, cherries, 
apples, figs, etc. Corn and peas cannot 
be successfully preserved by this method, 
unless the cans are processed for the three 
and a-half to four hours. But even then 
there will be many losses from swelled 
and spoiled cans.—* Cyprus Journal.” 
Locksmith. Ete. 
GEBHARDT (August J. Gebhardt) 
e Locksmith, Gunsmith and Machi- 
nist, Grenfell Street (Rear of No. 70, 
right opposite Bible House) Adelaide, 
Repairs to Saddlers’ Ironmongery a 
speciality, Keys fitted to any lock or 
any given sample. . 
Subseribe to the “ AUSTRALIAN 
GARDENER,” 3s, 6d, per annum. — 
Streaks in Butter. 
Streaks in butter, according to the 
New York Agricultural Experimental 
Station authorities, are due to the 
presence of butter-milk after the salt has 
been added, and not to the ancient no- 
tion, the imperfect working of salt in the 
butter, The fact that when butter was 
not salted there were no mottles has pro- 
moted an erroneous conclusion. Still, it 
is true that when butter is not salted there 
will nevar be any streaks in that butter, 
even if there isan excess of butter-milk 
present in the butter after being washed ; 
but should salt be added to the butter 
while it is in that condition there will 
surely be streaks, and no amount of extra 
working will take those streaks out. If 
the butter:milk is all washed out of the 
butter, and any amount of salt is added 
-afterwaeds, and not worked in evenly, 
there will not be any streaks! This goes. 
tosho that salt isnot the direct cause 
of mottles in butter, although it has an 
indirect effect in producing them. 
Cabbage for Dairy Cows. 
Mr. P. J. Carroll, one of the Victorian 
dairy experts, favors cabbages as a fodder 
for milking herds. Ona farm at Noorat 
(he states) enough cabbages were grown 
on a plot of ground 50 x 82 yards in area 
to keep 140 cows going for ten days, He 
points out that op this basis an acre 
would furnish fodder for thirty days for 
the same herd. or four acres would serve 
for four months. The actual yield per 
acre on this particular farm was just over 
forty tons. This was from land which, 
previous to ploughing, had been thoroughly 
cultivated and treated with a dressing of 
farmyard manure. The grower had been 
feeding cabbages to his cows for a number 
of years, with very satisfactory results. 
The cattle like them, and there appears 
to be no injury to the milk, Particularly 
in the cooler districts the cabbage could 
come in to fill in the blank in the green 
food supply of the farm between the time — 
when the last spring growth is exhausted 
and the first summer crops are fit to use. 
