PTEMBER 7, 1908
The Commoner.
Irf T -4S
ftIlMI
roSK
H Arm and sweet, and canned with
tie boiling, they should taste just
f- ske fresh ones. If class jars are used
ffijiltor putting up tomatoes,- in addition
v to being sure the jar is sealed air-
m .tight, the jars should be wrapped in
u dark paper, or several thicknesses of
tewBpaper ana put away m a uaric
Mace.
To have fresh tomatoes late in the
sason. try this: "When the frost kills
the vinos, pick all the good sized
reen tomatoes and wrap each sep
arately in a niece of newspaper. Pack
Jl&Siway closely in a box or basket and
at them In a dry room -where the
temperature is as low as possible
rithout freezing: the object is to keep
fchem firm and solid, but not to ripen.
Ls thev are wanted for the table,
ring out a few at a time into a warm
jom and gradually accustom them to
le sunshine: they will ripen quickly,
Lnd thouch less tender than the vine-
ripened ones, afe a good substitute.
Fhev mav be kent in this way until
l-the holidays. Another way is to pull
up the vines just before a nurtrui
frost, leavinc the tomatoes on the vine
'' and hang it up by the roots in an out-
house until freezing weatner. Tne to-
matoes will ripen.
The vegetable refuse from the house
L and the garden should be put into a
J hole dug for that purpose, a handful
of soil being sprinkled over the top of
the garbage every day or two to kill
the smell and prevent flies from in
festing it.
carefully, and if the ridge is the
trouble, empty the jar and file it
down; try it again; if the top itr bent,
take a case-knife or a small hammer
and gently pound the rim down into
the rubber until the leak is stopped.
If neither of these helps matter, try
another top, laying that aside ;it may
fit another jar. Keep doing this until
you have tested all your jars and
fitted tops and rubbers to them. Do
not use old, hard rubbers; get new
ones for each canning. After filling
the jars with the fi;uit, screw down the
top tightly and test it in the same
way. Many housekeepers leave the
jars setting bottom up until cool.
Do not try to make use of a lid or top
that is much bent or. out of shape,
even though apparently otherwise all
right. There may be a tiny air-hole
which escapes detection, and the fruit
will Bpoil.
Spoilt fruit is not always paused
by defective jars. Much fruit spoils
because it is spoilt before it is
canned. Even though it may not burst
the can, the taste and flavor may be
bad.
In canning pears use the same pro
portions of fruit, sugar and water as
directed for peaches; imre and halve
the pears and cook them in boiling
water until tender; then drain and
add them to the boiling -syrup, spicing
to taste. Let simmer for five min
utes and put into self-sealing" jars.
"Air Tight"
Get your jars, tops and new rubbers
all jeady and sterilize by scalding jars
and tops in hot water. Then fill the
jars with hot water, put on the rub
ber and, top,- screw, down tight asjf,
to be set away; then turn, bottom up,
and let set for a few minutes. If
there is anything defective, the water
will leak out. It may be the fault of
the top, which may be bent, or does
not fit the jar; or there may be
trouble with the jar the "shoulder
ridge" may need-filing down. Examine
GOOD AND HARD
Results of Excessive Coffee Drinking
It is remarkable what suffering
some persons put up with just to
satisfy an appetite for something.
A Michigan woman says: "I had
been using coffee since I was old
enough to have a cup of my own at
the table, and from- it I have suffered
agony hundfeds of times in the years
past.
"My trouble first began in the form
of bilious colic, coming on every few
weeks and almost ending my life. At
e"ery attack for eight years I suffered
in this way. I used to pray for death
to relieve me from my suffering. I
had also attacks of sick headache, and
began to suffer from catarrh of the
stomach," and of course awful dys
pepsia. "For about a year I lived on crack
ers and water. Believing that coffee
was the cause of all this suffering,
I finally quit it and began to use Pos
tum Food Coffee. It agreed with my
- stomach, my troubles have left me
and I am fast gaining my health under
its use.
"No wonder I condemn coffee and
tea. No one could be in a much more
critical condition than I was from the
vJise of coffee. Some doctors pro-
bunced it cancer, others ulceration,
it none gave me any relief. But
mce I stopped coffee and began Pos-
Jim I am getting -"well so fast I can
(oartily recommend it for all who
luffer as I did." Name given by Pos-
Lum Co., Battle Creek, Mich. Read
the little book, "The Road to Well-
rille." "There's a reason,"
Requested Recipes
"Subscriber" As you did not spec
ify the kind of vegetables or fruits
you wish to pickle, I will suppose you
mean to use cucumbers. It is im
possible to give any recipe or an
swer any query "in next week's issue"
after you send the letter away. You
must -allow two weeks before hoping
for a reply. Hece are some good
recipes, but I should not advise you
to make "large quantities" after any
recipe until you have tried, and know
you can succeed with it.
Prepare one hundred suitable sized
cucumbers, packing them in a wood
en keg or earthen jar; dissolve one
pint of fine salt in boiling water,
enough to cover them, and let stand
covered for twenty-four hours. Then
drain the water off and rinse, by pour
ing clear water over them. Dissolve
In the same quantity of boiling water
a piece of alum the size of a hen's
Qgg, pour over the pickles hot, cover
and let stand six hours; pour off
again and rinse. Scald enough good
cider vinegar to cover the pickles;
add to this one-half ounce each of
cloves, cinnamon and white mustard
seeds, with one cupful of sugar, and
while boiling hot pour over the cu
cumbers; keep under the vinegar by
means of a plate and weight.
No. 2 Pick cucumbers not over two
inches in length, wash well and pack
close together in glass cans. Heat
cider vinegar, allowing a pint for each
quart jar, if the cucumbers have been
closely packed, and drop into It one
half teaspoonful of salt and one tea
snoonful of pepper for each pint.
Bring vinegar to a boil pour over
the pickles and seal at once.
No. 3. Cover cucumbers with boil
ing water and let stand for twenty
four hours; pour off and to one gal
lon of good cider vinegar add one tea
cupful of salt two tablespoonfuls
each of alum, cloves, alsplce, cinna
mon and white mustard seeds; bring
this to a boil and pour over the cu
cumbers (which have been packed In
a wooden keg or earthen jar) while
boiling hot. Cover well and set in a
cool place. If good vinegar is used,
and the pickles are weighted down
into the vinegar they should keep the
year round. If objections are made to
the alum, It may be omitted, but it
serves to harden -the pickles.
No. 4 Pack nice cucumbers in a
Every Farmer Knows
That The J.
DE LAVAL
CREAM SEPARATORS
are in a class by themselves as the best separators. But
many have the mistaken idea, which competitors help
to magnify, that they are "expensive" and that some
thing 'cheaper" will do in their stead.
THE FACTS ARE THAT THE
DE LAVAL CREAM SEPARATORS
are not only the best but at the same time by far the
cheapest in proportion to the actual capacity and the
actual life of the machine.
These are simple facta easily capable of proof to auy
buyer who will take the trouble to get at them and who
need only apply to the nearest D LAVAL agent or -send
for a catalogue to do so.
The De Laval Separator Co.
Randolph & Canal St.
CHICAGO
1218 Filbert 8trcct
PHILADELPHIA
8 & 1 1 Ohumm St.
SAN FRANCISCO
General Offices:
74 CORTLANDT STREET,
NEW YORK.
I OS-1 I S YOUVIILC SQUARg
MONTREAL
7 & 77 York Strict
TORONTO
14 ft IS FRINOCM Strcct
WINNIPEG
jar, .tub or keg, placing in alternate
layers cucumbers, horse radish leaves
with mustard pods, and a few nice
grape leaves. Make a weak brine
and cover them with it. Let stand
four days. Drain off and cover with
strong cold vinegar. Let stand a week,
then drain and throw away the vine
gar, and cover again with strong, cold
vinegar and such spices as you may
wish in little muslin bags laid about
among the pickles.
All pickles must be kept under the
vinegar or brine in which they are
placed, or they will spoil. .
Spice Pickles (Sweet) Select tiny
green cucumbers and pour over them
in a jar a strong brine, heated to the
boiling point. When the brine has
become cold (the next morning) heat
it again and pour over the cucumbers.
When cold the second time, drain,
and throw away the brine; and rinse
the pickles in cold clear water. Dry
them carefully and pack in a jar;
make a syrup of one quart of vinegar
and eight cups of sugar preferably
brown; put in mixed whole spices
to suit the taste, having them tied
up in little muslin bags, using a table
spoonful of the mixed Bpices to two
quarts of the pickles; heat the vine
gar and spices to the boiling point
and pour over the pickles. Pour off
the next morning, heat again, and pour
over the pickles. If packed In two
quart jars, put into each jar on top
two or three small red peppers, if
liked. If the syrup seems too thin,
pour off and thicken by heating.
Spices, ready mixed, can be had of
the grocer.
Canning -Plums Select fine fruit
and prick each plum with a needle
to prevent bursting. To every pound
of fruit allow three-quarters of a
pound of sugar; for the thin syrup, a
quarter of a pound of sugar to each
pint of water. Make a syrup with
the above proportions of sugar and
water, and in this simmer the plums
gently for five minutes. Skim out the
plums and put Into a stone or glass
Jar, pour over them the hot syrup
until the jar is full to overflowing
and seal air-tight.
Spiced Damson Plums One peck of
damson plums, one quart of vinegar,
seven pounds of brown sugar, one
ounce each of whole cloves and brok
en stick cinnamon. Tie the spices
up loosely in a net or thin muslin;
put all the ingredients together and
boil until the fruit is all broken and
the juice becomes thick. Take from
the fire, and while still warm, with
a small spoon skim off the seeds
which will float otf the top. Put in
air-tight jars and keep In a cool, dry
place.
Canning Plums Allow one and one
half cupfuls of sugar to each quart
of fruit. Puncture each plum- two or
three times with a darning needle.
Place the plums and sugar in layers
in a jar and let stand over night. In
the morning set on the stove in a por-celaln-lined
kettle and bring slowly to
a boil, then let simmer until the fruit
is tender, but not broken. Skim and
lift Into jars and seal.
3plced Grapes Mash ripe grapes
through a colander and cook the pulp
with a pound of sugar to each pound
of pulp, half -teaspoonful of vinegar, a
teaspoonful each of cloves and cinna
mon, and half a nutmeg. Boil well
together, stirring to keep it from
scorching until rich and thick. Keep
in self-sealing jars.
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