ag = recy 
Ye 
PREPARING VEG 
1. Use only the finest vegetables obtain- 
able. 
2. Prepare and freeze vegetables as 
quickly as possible to preserve vitamins 
and flavor. 
3. Scald vegetables by placing in colander 
or similar container and immerse in Tap- 
idly boiling water. Use small quantities 
so water will boil within ¥% minute after 
vegetables are added. Count only the 
time that the water is boiling. Drairi 
quickly. 
4. Cool by immersing immediately in cold 
water; ice water is best. When vegeta- 
bles are thoroughly cooled remove and 
drain. 
5. Pack in suitable containers. Allow 1 to 
1% inches space for expansion in freez- 
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 1% 
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 
minutes in brine. Scald 2 to 3 minutes in 
brine. 
Carrots. Wash and dice or slice; scald 2 to 
3 minutes. Small ones may be left whole; 
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 
each 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 
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 
’ cohesion. 
ay a ~ 
EZING 
Zucchini. Use young tender squash. Wash, 
remove blossom ends, slice 1 inch thick, 
scald 1¥2 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 
s¢:/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 
ly the Meon? 
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. 
Full &S) Last cS New & First y 
Moon \ SEXY Quar. Moon Quar. 
1955 
Jan. 8 8:44P.M. 16 »=6:13 A.M. 24 9:06 A.M. 2 4:29 A.M. 
31. —-1:05 P.M. 
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. 29 12:23 P.M. 
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. 13) 8:37 PM. 20 12:12 P.M. 27 ~=—-9:44 A.M. 
July 5 1:28PM. 13. 4:31 A.M. 19 7:34 P.M. 26 11:59 P.M. 
Aug. 4 3:30A.M. 11 10:33 A.M. 18 3:58 A.M. 25 4:51 P.M. 
Sept. 2 3:59 P.M. Se Rat eae, 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 11:44 A.M. 6 4:35 P.M. 14 =3:07 P.M. 2200530 bee 
QUANTITY OF SEED AND SPACING FOR HOME AND MARKET GARDENS 
Seed Seed Distance Distance Depth Seed Seed Distance Distance Depth 
Required Required between apart of Required Required between apart of 
VEGETABLE for 50 ft. to sow rows in rows planting VEGETABLE for 50 ft. to sow rows inrows planting 
of row an acre inches inches’ inches of row an acre inches inches inches 
Artichoke, Globe ...... YA 072. 6to8oz. 40to48 18 to 24 Kohl’ Rabigiacaiccones % oz 4to5lbs. 14to24 4to6 % 
FAEDEEASUS hs. ib a ccets, Ye Oz 4 lbs. 14to24 38to6 1 Leek... athens ne routers VW oz 4 lbs. 14to36 2to8 4 
Beans, “Bush. vo2 5:2. 00" % lb. 50to060 lbs. 24to380 2to3 1%to2 Thettiice de. aye es Y oz 3 Ibs. 12to18 4to12 % 
Beams MuimM a ara ssjeuetscae te lb. 380to 50 lbs. 24to86 38to6 Y to 2 Melon, Musk ........ Y% oz 38to4Ibs. 70to80 386 to 60 34 
Beans POlG ae. Stas s« Y% Ib 30 to 35 Ibs. 36 to 48 6to8 1%to2 Melony Water ieee: Y oz 3 to4 lbs. 72to96 72 to 96 34 
Beata sare vee aisre's bie. ote woz 8tol4dlbs. 14t0o24 8to4 % tol Mustard’) iy teres tie Y oz 4 Ibs. 14to24 6to9 yy 
Beet, Mangel & Sugar %oz. 6toldlbs. 18to24 6to9 ¥% tol Okra’ +32 <eitioere cen loz 8to10 lbs. 24t0 40 18 to 24 1 
Swiss Chard 2 s<s-s..% Y oz 6to10 lbs. 18to24 10to12 1 Onioneate secon mois Y% oz 3to4lbs. 18to24 3to4 34, 
BTOCCOLMS re tee. dais nisicielt V4 oz 4 oz. 20to36 16to22 %tol Onion (for sets) ..... 60 to 85 lbs. 12to14 Notthin’d %4 
Brussels Sprouts ..... V4, oz 4 oz. 20to86 16to22 %Hto% Parsnip acaewenee oe Y oz. 3to4lbs. 18to24 8to4 iy 
Cabbawe cc ast ve Wy oz 4 oz. 18to36 14 to 24 % Parsleve so aso WY oz. 3to4lbs. 12to20 6to8 yy 
@ardoon en's laisse cide VY oz 5 oz. 20to32 20to30 Y%tol Peastat chic suiteldaees % lb. 90 to 180 lbs. 24 to 36 1 to 2 1 to 2 
WATYOURE eles aetia's 4 oz 8to4lbs. 16to24 1to3 i Peppers gs + cewek tears Y% oz. lto2 lbs. 20to30 18 to 29 yy 
Cauliflower As: ok 3 4 oz 4 oz. 24to30 20 to 24 % Potatoes. oy erecta. srs 8 lbs. 800-1000 24to36 18to 24 6 
Coleryaas suits ues wikte Y% oz 4 oz. 24to80 4to6 uy Pumpkinga creek at 2 oz 3to4 lbs. 96 to110 60 to 84 34 
CHICOrye ioe as makieniae VY oz 4to5Blbs. 20to36 2to3 ¥% tol Radish (er men tees %oz. 10tol12Ibs. 12 to18 1 to 2 wy 
Coulard a urpticron cs... V4 oz 5 oz. 24to30 14to18 Y% Rhabarb eae. ae be Y oz. 3 Ibs. 24to42 20 to 24 x4 
Gorn Pop. ens eet aes 3 OZ. 6to8lbs. 34to40 6to8 1 Uta bacam Ww vas sees Y% oz. 2to4lbs. 18 to 24 4Ato7 yy 
Corm Sweet: 0. i660). 4 oz 10 to 12 lbs. 30to42 9tol2 1 ALS NS: cnt wee tas WY oz 4to5 lbs. 20to24 6to10 % 
Worn’ Salads... 24s... s 20z. 10to12lbs. 14to18 3to4 34 Salgifivae vas tileon ns wre 34 Oz Tto8lbs. 18 to 24 2to3 34 
VORB Peviate aiavere tients a: 1 oz. 10 Ibs. 12to18 2to4 wy Sorre lie (ae ee roe: 1% oz 4to5lbs. 18to22 2to38 1% 
Giuweumber as... 6 oc ok VY, oz, 8to4 lbs. 48to60 12to86 Wwto% Spimachin. ear 34 Oz 10 to 20 Ibs. 14 to 18 8 to 5 34 
Dandelioniy 3.0.0 +s. 4 on 5to6 lbs. 18to022 6to10 % Squash, Bush <.... <->. 1 oz. 4to6lbs. 42to48 42 to 48 1 
Decide nae iaiele Y% oz 5 lbs. 20to86 4to6é % Squash, Vining ...... 1 oz 4 lbs. 72to90 60to90 * 1 
ESrs Plantiieiiwee ods Y% oz. 5to60z. 24to36 18 to 24 iy Sunflower .¢)<..:..- 1 oz Tto8lbs. 48to70 10to12 1 
DH GAV Gl satay sie cise she als 1 oz 4to5lbs. 18to24 8tol2 wy FEGMBA CO rene sa ish east 2 oz. 40 to 60 386 to 40 % 
GUM Cl aarraii-,cisisaeisloie ce Vy oz 8to4 lbs. 24to32 5to8 3% ODS CCOMsr acl noite 2 oz. 36 to 48 24 to 36 % 
BOW arieie cciiie aia ee.ss Y oz 4to5lbs. 24to32 14 to 22 LUPRID Staal trots % oz. 2 to3 lbs. 12to20 2to4 % 
35 
WE CARRY ALL AVAILABLE GARDEN ACCESSORIES 
