one freeze 
vegetables as 
FSeatl Eerelables by placing in colander 
or similar container and immerse in rap- 
idly boiling water. Use small quantities 
so water will boil within 12 minute after 
vegetables are added. Count only the 
time that the water is boiling. Drain 
‘(eaga 
water; ice water is best. When vegeta- 
bles are thoroughly cooled remove and 
drain. 
_ 5, Pack in suitable containers. Allow 1 to 
5 1% inches space for expansion in freez- 
ees ing: 
6. Place in quick freeze immediately after 
packing. 
_ Asparagus. Wash and cut into desired 
~ lengths, blanch 2 to 3 minutes. 
‘Green Lima Beans. Shell and scald 1 to 112 
- minutes. 
Green Beans. Wash, stem and string. Scald 
whole beans 5 to 6 min., cut beans 2 to 3 
_ min., French cut beans, 1 to 2 min. 
Brussels Sprouts. Soak in a salt brine or cold 
__water 15 minutes. Scald 3 to 4 minutes. 
Cauliflower. Break into flowerets, soak 5 
brine. 
Carrots. Wash and dice or slice; scald 2 to 
3 minutes. Small ones may be left whole; 
Sr % scald 3 to 5 minutes. 
Corn on the Cob. Husk, trim and wash. 
 Scald, a few ears at a time, for 1 to 2 min- 
utes. Chill well in ice water, drain and wrap 
te act, ear in parchment paper or locker pa- 
per. THAW before cooking. 
- Whole Kernel Corn. Husk, trim and wash. 
_ Scald on the cob 2 to 3 minutes. Cut from 
at bo _ the cob, pack dry and seal tightly. 
- Peas. Shell and immediately scald for 1 to 
1% minutes. 
Spinach. Blanch: 1 to 2 minutes, a small 
- quantity at a time. Avoid cooking. Stir 
: & gently while in the boiling water to prevent 
af - cohesion. 
minutes in brine. Scald 2 to 3 minutes in- 
gag tenet ee ee a 
Bor FREEZING 
Zucchini, Use young tender squash. Wash, 
remove blossom ends, slice 1 inch thick, 
scald 14% to 2 minutes. 
NOTE: In each case scalding is to be fol- 
lowed by draining, chilling, packing and 
quick freezing. 
CANNING NOTES 
Use only clean, strictly fresh fruits and 
vegetables. When packing your jars or 
tins do not crowd or waste space. 
The two methods of processing most often 
used: Water bath canners and pressure 
cookers, 
WATER BATH CANNER: Keep jars ¥ inch 
from bottom by means of a wire rack or a 
) Piece of wood. Lower the jars slowly into 
i¢:{ the water, which should be steaming. Count 
only the time the water is boiling. Keep it 
boiling evenly throughout the processing. 
Remove jars at the exact time shown in 
your chart and seal. 
PRESSURE COOKERS: Process all non-acid 
vegetables in a steam pressure cooker. 
Place jars on rack in cooker with 1 to 2 
inches of water. Be sure to leave enough 
space between jars to allow circulation of 
steam. 
Fasten lid securely. Close petcock only 
after steam has escaped steadily for 5 to 
7 minutes. Keep pressure constant. Remove 
from heat at end of processing time. Let 
stand until gauge is at zero. Open petcock 
slowly, tilt the lid away from your face. 
Spread a heavy cloth over the cooker, catch 
handles of the rack through cloth and lift 
out. Seal jars according to directions. 
De You Plant 
by the Moon? 
For those of our customers who follow the ancient practice of planting by 
the moon, we have prepared this handy reference chart. It shows the day 
and the hour at which the moon enters each of its phases. For instance, on 
January 2nd at 4:29 A.M., the moon enters the first quarter. It remains in ‘this 
phase until January 8th ‘at 8:44 P. M., when it becomes full. 
Ful “oe Last New OO First 
Moon in} Quar. Moon & sen f Quar. 
1955 
Jan. 8 8:44PM. 16 =©6:13 A.M. 24 9:06 A.M. 2 4:29 A.M. 
Slee e052e.Me 
Feb. 7 9:43 A.M. 15 3:40 A.M. 22 11:54 P.M. 
Mar. 8 11:41 P.M. 17 12:36 A.M. 24 11:42 A.M. 1 8:40 P.M. 
31 4:10 A.M. 
Apr. 7 1:35 P.M. 15 7:00 P.M. 22 9:06 P.M. 2912: 235P AVE 
May 7 6:14A.M. 15 9:42 A.M. 21 4:58 A.M. 28 10:01 P.M. 
June 5 10:08 P.M. 134 0:3 ¢0b. ML, 20 12:12 P.M. 27 9:44 AM, 
July 5 1:28 P.M. 13. 4:31 A.M. 19 7:34 P.M. 26 11:59 P.M. 
Aug. 4 3:30 A.M. 11 10:33 A.M. 18 3:58 A.M. 25 4:51 P.M. 
Sept 7) Oh Bie PNY E 9. 3:59. P.M; 16 =.2:19 P.M. 24 11:40 A.M. 
Oct. 2 3:17 A.M. 9 12:04 A.M. 16 3:32 A.M. 24 7:04 A.M. 
Nov. 30 12:50 A.M. 7 5:56 A.M. 14 ~=+8:01 P.M. 23. «1:29 A.M. 
Dec. 29 11:44A.M. 6 4:35 P.M. 14 ~=3:07 P.M. 22. 5:39 P.M. 
_ QUANTITY OF SEED AND SPACING FOR HOME AND MARKET GARDENS 
\ nae oy Seed Seed Distance Distance Depth Seed Seed Distance Distance Depth 
io Required Required between apart of Required Required between apart of 
PP ; VEGETABLE for 50 ft. to sow rows in rows planting VEGETABLE for 50 ft. to sow rows inrows planting 
et of row an acre inches inches’ inches an acre inches inches inches 
Artichoke, Globe ...... YA, oz. 6to8oz. 40to48 18to 24 1 Kohl Rabi 4to5lbs. 14to24 4to6 ly 
a ‘Asparagus .......... VY oz. 4 lbs. 14to24 3to6 1 Leek? .atncon eae 4 Ibs. 14t0o86 2to3 3% 
DymeeBeans, Bush ....)..... 1% Ib. 50to60 lbs. 24t030 2to38 1% to2 lettuces) tigye-. 3 Ibs. 12to18 4tol2 % 
Bebeans, ima) 3. 25. 2 1/1. Y% lb 380 to 50 lbs. 24 to 36 3 to 6 Y% to 2 Melon, Musk .. 8to4lbs. 70to80 386 to 60 34 
' Beans, POLO le iss. % Ib. 30to35 lbs. 36to48 6to8 1%Ato2 Melon, Water 3to4 lbs. 72to96 72 to 96 34 
ccome eu eo la. VY oz 8tol4lbs. 14to24 38to4 Mtol Mustard 4 lbs. 14to24 6to9 YY, 
Beet, Mangel & Sugar VY oz 6to10lbs. 18to24 6to9 % tol Okra Nee aie seals eesve cua lape 8to10 lbs. 24to40 18 to 24 1 
Bet ARG? We sie ce 2% %oz 6toldlbs. 18to24 10tol2 1 Onion’ zoe erenteg ames 38to4lbs. 18to24 3to4 34 
Oe, BBroccOliM gigs). V4 oz 4 oz. 20to36 16to22 %tol Onion (for sets) ..... 60 to 85 lbs. 12to14 Notthin’d % 
ated Brussels Sprouts ..... Y, o7, 4 oz 20to36 16t022 %to% Parenippcrrsuctenet tele. % oz 8to4lbs. 18to24 38to4 % 
ee et ale 4 oz 4 oz. 18t036 14to24 % Pardley stoned cn %oz. 8to4dlbs. 12t020 6to8 ip 
memeentdoon 2.0... V oz 5 oz. 20 +032 20t030 %tol Peas in.dannigeae anasto 3, Ib. 90to180 Ibs. 24to86 1to2 1to2 
.. ae BRT he aise ccc. 4 oz. 8to4lbs. 16to24 I1to3 1% Pepperingosad sess Ve oz lto2lbs. 20to30 18to29 VW 
4 oz. 24to30 20 to 24 yy Potatoes ih Aieenee 8 lbs 800-1000 24to386 18to 24 6 
4 oz. 24to80 4to6 A Pumping ecierecteis 2 oz 3to4 lbs. 96 to 110 60 to 84 34 
Atob lbs. 20t036 2to3 %tol Radish tte mane 1% oz. 10to12lbs. 12t018 1to2 Y% 
5 oz. 24to30 14to18 2 Rhubarb Wo aaesse am VW oz 3 lbs. 24to 42 20 to 24 5A 
6to8lbs. 34t040 6to8 1 Rutabagae wea oe Ye oz 2to4|lbs. 18to24 4toT7 VY 
10 to 12 Ibs. 30 to 42 9 to 12 1 Sage Cath suk cintats, cate ersia te Y% oz 4to5 lbs. 20 to 24 6 to 10 14 
10 to12 lbs. 14to18 38tod 84 Salsify cies cpr 34 0z Tto8lbs. 18to24 2to3 34 
10 Ibs. 12to18 2to4 % Sortel? 2 Sacjepeneres ates. Ye oz Ato5lbs. 18to22 2to8 1% 
8to4lbs. 48to60 12 to 36 Y% to % Spinach *.... seat ne %, oz. 10to20lbs. 14to18 8to5d 34 
5to6lbs. 18to22 6tol0 1% Squash, Bush ........ 1 oz 4to6lbs. 42to48 42 to 48 1 
5 Ibs 20 to 36 4to6 Squash, Vining ...... 1 oz 4 lbs. 72to90 60to 90 1 
BtoGoz. 24t036 18 to 24 1, Sunflower jue ree 1 oz 7to8lbs. 48to70 10to12 1 
Atoblbs. 18to24 8tol2 Ww TOMALO Ws. lute siereleletel 2 02. 40to60 36 to 40 Wy 
8to4lbs. 24to32 5to8 34 Tobacco ..........54. 2oz.  36to48 24t0386 % 
Atoblbs. 24t032 14 to 22 Prop Sen sacuooecdHe 1Zoz. 2to3 lbs. 12to20 2tod4d % 
WE CARRY ALL AVAILABLE GARDEN ACCESSORIES 35) 
