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HomeMy WebLinkAboutThe Exeter Advocate, 1924-10-9, Page 61w� 1s f:144 Address communlcattans to Aflrenumlat, 73 Adelaide St. evest,!Toronto OLD EAz iTH CELLAR 1:1EST FOR APPLES. i One of the problems of the house- holder each year is what quantity of e•ppies he can store economically, and another question, "Why did not my apples keep well last winter?" or "Is there any way by which I can keep them better this year?" This does; not apply, of course, to those who are, fortunate in having the old-fashioned cellar without a furnace, which was cool but frost -proof, and moist with- out being clamp. It was and is in such a cellar that apples can be kept to the best advantage and where they will best retain their flavor. The nearer the conditions approach those in this old earth cellar the better the results will be. First, the fruit should be kept as cool as possible without freezing. If the temperature can be kept between 35 and 40 deg. F., this would be best. The higher the temp- erature the shorter the life of the fruit. Next in importance is retaining the moisture in the fruit. If the indi- vidual specimens are exposed to a very dry atmosphere they will wither, hence the desirability of keeping them in such a way as to retain the mois- ture as much as possible, even though the air of the storage room be dry. This can be obtained, to some extent, by keeping the fruit in a closed pack- age and, better still, in addition, by wrapping each individual specimen in waxed or oiled paper, which will do much to preserve the moisture in the fruit, and to keep disease from spreading from one specimen to an- other. It is also desirable, if one has nothing else in storage that will be adversely affected, to keep an open vessel with water in it in the room. A careful choice of varieties should be made if one is going to lay in sev- eral barrels, or more than the family can use in a month or so, as notwith- standing favorable conditions for storage, the length of the season that any variety will remain in prime con- dition is limited.—W. T. Macoun, Do- minion Horticulturist. MULCHING OF SMALL FRUITS AND PERENNIAL FLOWERS. Although the mulching of small fruits and perennial flowers is useful In the attaining of several objectives, its chief use is for winter and spring protection. Ordinarily, our common hardy species do not suffer much harm from freezing, but are usually killed by alternate freezing and thawing. By the use of a good safe mulch, properly applied, the plant, after freezing will, as a rule, stay frozen during the winter and early spring thaws, and when it finally thaws out, severe weather, and the danger of its again freezing will be over. It fre- quently happens that a few quite warn days will occur during early spring and the high temperatures not only thaw out unprotected plants, but induce growth as well. Such unseason- able weather may be followed by se- vere cold which will damage or kill the newly started growth and often kill the plant itself. It is, therefore, evident that a mulch for winter pro- tection is not so much a protection against cold as it_s against unseason- able heat by preventing premature thawing and too early growth. Nature's protection, or mulch, is ideal, although unsightly. The stems of herbaceous plants, after dying, re- main upright and catch wind blown leaves and later snow. As the season advances these stems break down and form a protection in the early spring for the crown of the plant. Shrubbery holds leaves that are blown into it, and anywhere necessary, leaves and litter collect to form an efficient mulch. It is, however, usually desir able to clear up fall litter of this sort, as it has an untidy and unsightly ap- pearance, but if this is done, artificial protection, of a similar nature, in the form of a mulch should be given the plants. Generally speaking the best material for a mulch is coarse straw, or very strawy horse manure, Close; lying or dense material, such as well: rotted manure, is not satisfactory, as; heating may often start and kill the plants. The mulch should be 'applied ; to a depth of two or three inches as soon as the ground is frozen, in the: fall, and removed when danger of ! severe cold is past the followings spring. Practically all of our common per= ennial flowers are benefited by al mulch two to four inches in depth of; straw, leaf mould or strawy horse i manure. Many follow the practice of digs, ging this material into the soil and thus enrich the soil and get rid of the litter at the same time. Straw -1 berries are best mulched with coarse straw spread evenly over the rows to la depth of two or three inches., The; canes of blackberries, tender varieties' of raspberries and grapes should be' laid down and covered with four to. six inches of soil, Currants, goose- berries and hardy raspberries are. benefited by mulching around the' roots with ordinary barnyard manure,t which can be worked into the grounds by cultivation during the late spring. As a rule, many plants will survive and even appear to thrive without; mulching, but experience has shown' that mulching,' if properly done, will; benefit practically any variety or spe- cies of small fruits and perennial. flowers. PUTTING UP PICKLES AND RELISHES BY FLORENCE TAFT EATON. There . is nothing that gilds the; but firm part of the melon—near the home table more than the liberal ap- rind—into marbles with the potato pearance upon it of the various delis! scoop. Soap over night in weak alum aloes homemade relishes and appet- water :half an ounce to two quarts izers. water. In the morning take out into A fine piccalilli or zestful chow- cold water, rinse thoroughly and put Peppers, ten large red peppers, twelve chow converts a plain hash into a! into a boiling syrup made of three _J. onions. Chop pep£ers coarsely, pour, tempting dish; a tart, spiced -fruit! quarters the weight of fruit in sugar boiling water over them, let stand ten catchup or relish increases the flavor! and enough water to just cover the minutes; then drain, again cover with and appeal of a platter of cold meat; i fruit; add half each of a thinly sliced boiling water, and let stand five min- a fine mustard pickle or tangy chili: lemon and orange to each pound of utes. Drain thoroughly, add onions, sauce seems the almost necessary; fruit, and one ounce of ginger root in chopped, two cupfuls of light brown complement of the Saturday -night small pieces to each three pounds. !sugar, two tablespoonfu's of salt and baked beans or the Sunday -morning; Cook until clear, skim out the fruit! one quart of vinegar. Bring to boil, fish balls. !boil the syrup until thick and rich, cook fifteen minutes and can in jars. There are so many good things in reheat the fruit and can all boiling Meriton Pickle — Uncooked. Slice this line that can be made at this hot. Cubes of the melon may be used season of the year that it is very hard instead of cutting into marbles. to pick and choose. Housewives are, Circlets.—Select Cucumbers at least however, usually interested in trying one and a half inches in diameter, something a bit different, as some- pare, cut in halves and remove the and a half dozen small onions sliced times the family tires a bit of the seed portion with the apple corer. thinly.. To five cupfuls of vinegar add Although only fifteen years old the Duke of Norfolk, shown above in. court attire, has inherited approximately $85,000,000. Since his father deed seven years ago, it has taken all that time to complete the valuation of the estate which the boy inherits,. three pounds of apples. Stone the plums and boil the stones in two cup- fuls of water forty minutes, Peel, core and chop fruit; add one orange or lemon put through the meat chop- per, six pounds ef sugar, the strained stone water, and cook, stirring occa- sionally, until as thick as you wish. Green Tomato Marmalade -Green tomatoes, sliced, in such quantity as you wish. Place in good -size kettle and fill two-thirds full with water; then add two-thirds the weight of the fruit in sugar and two thin slices of lemon for each pound of fruit. Cook slowly a long time until thick and rich. Plum Conserve—This is a fine way to use the abundant windfall plums. To six pounds of pitted plums, add the same quantity of sugar, three oranges and one lemon put through the fine knife of the meat chopper, and one and a half pounds of seeded raisins. Boil slowly until of the con-{ sistency of jelly and put in hot steril- ized glasses. Piquant Apple Jelly—Cut up crab-, apples or any early tart apples, pack in a 'large kettle; add a cupful of vinegar, a bag of mixed spices and enough cold water to just appear be- tween the fruit. Boil, covered, until broken and mushy, stirring and mash- ing, and strain through a jelly bag: Next morning measure the fruit, boil hard with the bag of spices ten minutes; add an equal measure of hot sugar and boil three to five min- utes, skimming carefully. Put in glasses. English Chutney—Uncooked. One. pound each of ripe tomatoes and tart apples, four medium-size peppers, eight medium-size onions, half a cup- ful of chopped mint leaves, one and a third cupfuls of seeded raisins, one heaping teaspoonful of dry mustard, one and a half teaspoonfuls of salt, two cupfuls of granulated sugar and three cupfuls of vinegar. Chop to- matoes, add salt and mix. Chop other ingredients. Scald and cool vinegar. add sugar and mustard; combine everything, mixing well, and let stand two weeks before using, stirring oc- casionally. Harlequin Pickle—Ten large green five dozen unpeeled green cucumbers about four inches long. Sprinkle lib- ! erally with salt in layers and let stand overnight. Drain off brine, add one same old standbys, however tempt- Then slice into half-inch thick slices. Mg. Simmer for a couple of hours in vine- Peaches serve as a foundation for gar and water—'half and half—to numberless delectable concoctions. cover, salting to taste; drain. Make Pickled Peaches—Make a syrup of a syrup of one pound of brown sugar four pounds of brown sugar and one and three cupfuls of vinegar and boil quart ef vinegar, and boil ten minutes five minutes with a small bag of mix; with a loose bag of mixed spices— ed spices; skim and pour over the cu - stick cinnamon, cassia .buds, allspice cumber rings. and one teaspoonful of cloves; half a Stand overnight; repeat two days cupful in all. more. On the third day pack in jars, Skim and add eight pounds of cover with the boiling syrup and seal. whole peaches which have been scald- Grape Conserve—Pulp four pounds. ed and skinned. If large and firm of wild or Concord grapes, cook and they may be halved If preferred. Cook strain the pulps, add to the skins and about ten minutes or until soft but boil eighteen minutes, stirring care - not mushy; remove carefully into a fully. Then add two and a quarter crock, boil the syrup a few minutes pounds of sugar, half an orange and longer and pour over the fruit. half a lemon put through the-. meat Next day drain off syrup and boil chopper, three-quarters of a,. pound of until thick and rich, then pour over small seedless irisins washed and the peaches. Do this three days in dried, and cook, stirring, : three - call; keep in a stone crock, retaining quarters of an hour. the bag of spices. Ripe Seckel pears 'Andover Conserve—Put in a largo may be done the same way preserving kettle eight pounds of hard Peach Conserve Scald, peel and pears put through the meat chopper, cut up six pounds of ripe peaches add eight pounds of sugar, : two lemons, an equal quantity of sugar, the shred- one orange and a quarter pound of ded kernels of six or eight pits, two preserved ginger, all put through the oranges put through, the meat chop-' chopper. Pieces of ginger root cut per and the juice of a small bottle of in small pieces will do, but the pre- maraschino cherries. Cook, stirring served ginger is nicer. Set over very frequently, until well blended, adding,' moderate heat until sugar is melted a few minutes before taking up, the and juices flow, then cook, stirring cherries cut in small pieces. Store in' occasionally, about two hours, or until eliy glas=ses or in half-pint sealed thick and clear: jars Polly's Conserve—Three pounds of one large cupful of best salad oil, three teaspoonfuls of celery salt, half a teaspoonful of white mustard seed, and beat vigorously; pour over• cu- cumbers and onions aed put in pint. jars and seal. This makes six jars. Veribest Chowcliow--Peel and slice one peck of ripe tomatoes and one quart of onions—less of onion if you prefer—and four green or red pep- pers. Sprinkle over the mixture half a cupful of salt. Let stand two or three hours; drain, saving juice. Boil one hour in a large kettle and add one pint of good vinegar, two cupfuls of brown sugar, a saltspoonful of cay- enne, two tablespoonfuls of ground mustard, a tablespoonful each of cin- namon and whole cloves, a teaspoon- ful of celery seed, and boil another hour. Can, boiling, in quart or pint jars. Delicious with fish balls, baked bears end cold meats. Fruit Chowchcw—To half a peck of green tomatoes put through the meat chopper, add half a cupful of salt and let stand overnight; then drain. Add three pints of vinegar, two and a half pounds of brown sugar and a bag of mixed spices; cook twenty minutes after it begins to boil,! then add half a peck of apples or! Seckel pears put through the • neat chopper. Apples must be pared; pears need not be. Cook until tender and can while boiling.. If not moist enough add one cupful each of vinegar and sugar while boiling. What is a Bacon Hog? Pamphlet No. 40, New Series, will explain what constitutes a select ba -i con hog, and also the various other grades into which hogs are classified under the government grading regu- lations. Hog types are clearly ex- plained and the advantages of grad- ing are clearly set forth. The pam- phlet referred to "The Bacon Hog and Hog Grading" is obtainable on request from the Dept. of Agriculture at Ot- tawa, and should be in the hands of every farmer who raises hogs for market. To kill garlic, try late fall plowing, followed by an intertilled crop the fol- lowing year. Corn in check -rows is a good crop to plant. To get rid of the garlic in pastures, if the plants are not too nu.nerous, dig each plant and destroy it. Sheep eat the tops of the plants, and close grazing for a few years often kills the pest out. Coal -tar creosote oil applied to each plant at the rate of about four thimblefuls is effective in killing both the plant and the ungerminated bulbs. How time changes! The very ones who used to demand the full dinner pail are now shouting for more park- ing space. The bronze figure of Evangeline has been erected at Grand Pre, in b,onor of henry Wadsworth Longfellow', well-known American poet, who made Nova Viratexrigkg ,dolls—Cut the pink� plums, three pounds of pears and goals famous with his poem "Evangelne" oe.. duration rye C:hild'e First School, le the Family"—Froabei." Making and Filling of a Terrarium—By Enuna B; Dashley And Nature, the old nurse, took always pretty rind keep `green , untir • The child upon her knee, • Christmas. Select small plants of a Saying, "Here is a story book hardy nature: The rock. ferns or small "Thy Father has written for thes." woods ferns are best. The ossession of a terrarium is If you can find a pitcher plant in p the 5'wamps, it will add greatly to the ever a source 'of delight, because of beauty of your terrarium. The wild the difficult plants and berries which flowers, hepatica, blood -root, pack -in - appeal to the eye; and also because the -pulpit, and trilliums, if planted in of the bugs and other creatures which the fall, will blossom in the • ring. show aetive life. in addition to plants in the terra- To make a terrarium:, first of all, a rim, cocoons on their twigs can ; be berry crate with a cover is needed, suspended from the cover. These co. Saw or cut out the middle s'lats from roans may be found on lilac bushes near the corners on the four sides, and grape -vines, or in trees. Great leaving the top and bottom slats fort will be, the delight of the little folks support. If the slats run up and; when in the following spring, beauti. down, saw them from the top slat to ! ful moths or butterflies come out ofeeeee . the bottom slat. Cover the top and iI�the cocoons. ' two short sides on the inside with tIf you can find some snails living wire screen. Use glass in the'frontIin their shells, in a damp place, put and back, the entire length of the; them in the terrarium also and let crate, -to provide light and heat; also • them wander among the plants; At to make it possible to observe readily; times the snails will hide away and what is inside. 1 then reappear when you least expect Paint the crate and wire screenthem. Children always enjoy watch-. dark green to harmonize with the ing snails. And the chirping of the plants inside; and set the crate in a cricket gives much pleasure to soono low window or upon a pedestal stand, people. With the grasshopper the low enough to allow the children ef) crickets may be housed for the winter, the family to observe the growth of affording additional entertainment to the plants from day to day, • the children. On the bottom of the terrarium, ' , place a pan about three or four inches Filed with these flowers, vines and insects, your terrarium deep and the length of the crate, or will prove an have .a galvanized pan made. To a interesting feature during the loris depth of three inches fill the pan with winter hours. In the spring an entire change of plants can be made, or the box filled with wandering Jew. This vine grows . luxuriantly and is very ornamental. soil preferably from the woods. Then you are ready to select the plants you find most pleasing. As a lover of nature and the woods, I prefer to have plants from the woods. The partridge or squaw -berry vines with their bright red berries may be gathered at any time in the fall and will last all win- ter. Wintergreen roots and berries usually grow near the partridge -berry vines and are attractive. Ferns are Fortunate are the children, mothers and teachers, who are so placed that. Nature's story book is close at hand;' for Nature, the old nurse, is loving and bountiful, and will rewrite many, a page in her wondrous book, the terrarium. ' Dangerous Farm Wells. The Dominion Chemist in his an- nual report again calls attention to the precautions that should be taken in establishing a farm well. For more than thirty years the Division of Chemistry of the Experimental Farms, over which Dr. F. T. Shutt presides, has been analyzing well waters and issuing warnings with res- pect thereto. In his latest report Dr. Shutt points out that there are yet many farmers who do not realize the gravity of the question. By the con- tinuance of the work he expresses the belief that more and more the farm- ing ' community will be brought to understand' more completely the bear- ing that the quality of the water sup- ply has on the health of the family or on the health and thrift of the live stock. The chief fault in the present con- dition of affairs, he states, is found in the location of the well. Too often safety has been sacrificed for con- venience. The most innocent -looking water may carry dangerous contam- ination. Where an analysis confirms the suspicion that the well is receiv- ing drainage of a dangerous char- acter, the Dominion Chemist recom- mends filling up the well and sinking another on a safer site at least fifty yards from a possible source of con- tamination. As it is assumed that only suspi- cious water is submitted for analysis, the results of the tests made by the Dominion Chemist do not represent the true condition of the average well. During the year for which the report is made but 17 per cent. of the samples. of water analyzed were pure and wholesome, while .36 per cent. were shown to be seriously polluted. The remaining 47 per cent. were .either suspicious or saline in character. Samples of water for analysis should not be submitted for examina- tion until the proper form is received from the Dominion Qhexiist and filled out respecting the well and its sur- roundings. With the information thus' given the water should be sent in a thoroughly clean bottle for examina- tion. Art ih a Hall Bedroom. Mr. Neighborly --:''Say, , my ' friend, I'm the man that lives across the light shaft and T want toaskyou if you can't close your window when you play that trombone. The noise is fiendish." Mr. Tooter—"Sorry, old pal. Can't do it. Gotta• hav room to . slide the horn.,' I THE CHILDREN'S HOUR MOLLY MEADOW MOUSE PLAYS: ' HOSTESS. After Jackie Rabbit had at last made himself free from the fence, ands pinned the big hole in his tro s: together with a small twig, he, 1 li Woodchuck and Johnnie Muskrat, scampered oft' toward the woods. Their way led them across a farmer's wheat field. It was harvest time and the wheat was, cut and the bundles were placed in even rows". "A fine place to play hide -.and -seek,", said Johnnie Muskrat as he hurried along a little faster to catch up with Jackie Rabbit who was far in the lead,! "Yes, it would be fun to hide behind those stacks, but we can't stop to play, if we find the way home before dark.! Hurry upl" he called to 'Willie who was waddling along, many rows of wheat behind. "I'm getting hungry," answered •Willie, "and I can't hurry when I'm hungry. What's the use of hurrying anyway. No one is after us now." "I nn hungry, too, but there might be someone hiding behind one of these—" Tint Johnnie got no farther, nor did Jackie. They stopped right tnere, theirhearts pounding and ears keen. It sounded to them like the stack of whent before them had said, "Where are you hurrying, and whither our way?.' Even Willie Woodchuck, who was quite a way behind, heard it, and he, too, was frightened. But in a minute the three Woodland boys saw little Molly Meadow Mouse peering around the corner of a big stack of wheat. She was so small and tiny that a big leaf from the maple tree almost hid her completely. After the three little Woodland boys had assured themselves there was no harm, and forgot their fright, they told Molly Meadow Mouse their story. , "You run -away rascals! Now you can see what happens to little boys who runaway. But you must be hut-, gry. Come with me," she said,. Meekly they followed her, for they, had Lever been more hungry in their lives. Around this stack of wheat .m -d behind that one she led them until they came to a big stone pile, "Myhouse is in there," said Molly Meadow Mouse, "but I'm afraid you can't get in my front door. Wait ` here." Istones and in only a minute was back She disappeared between two big again with an oak leaf tray heaping full of Woodland goodies. It took many trips before they were .satisfied, but her store seemed ' unlimited. Toget beeswax from the comb, put the comb in a stout sack, submerge in boiling water and with a strong pad- dle press out the melted ware through the sack. As the wax hardens it can Le skimmed off the water. Running silage cutters at a high speed wastes power. On.a.large ma. ebbe, the capacity is as -great when the speed is 650 or 600 revolutions per minute as when it is much higher; in some cases the' capacity is greater with the lower speed. Besides, the lower speed eaves power.—U. W. a To get rid of rats, we fill our duster; with calcium cyanide, stick the nozzle! into the rat -hole, then pump a few: strokes. The cyanide dust, kills the rats in their nests. We have also used this for ground squirrels. Cyanide in, any form is dangerous.. The due should not be inhaled. If we do 'yeti some of the dust, we take a few eyriviffte of ammonia from a bottle =tied 'tori`! this purpose. We have used the cyan"! ide: for a year with pafety.,. And how', it does kill the rats !----C. M. S. Grapes should not bogthered, untg Y ripe, e. - for theyw.w t �t.1 net .r-%� ;iffier removal from the One.