Zurich Herald, 1925-08-06, Page 7ILL?
DUES YOUR JELLY ALWAYS
BY MARY HAM
Many women •pare not successful
jelly makers because they have a
"rule o' thumb" which they follow for
ell fruit juices. The result is fret
quent failure. The work :of scientists
with the test tuba has taken uncer-
tainty out of je'l'ly malting, And, too,
they have : made it possib'l'e for the
housewife to have a greater variety
of jellies on her shelf: Their work
has discovered the mysterious sub-
canoe, pectin, the absence of which
lige juice, or its presence in insuffi-
cient quantities, is the reason jelly
wild not "cone."
No one can afford to trust to luck,
especially if preparing a productfor
sale; it is too great a waste of valu-
able rnateriak To make good jelly a
ftuit' juioe trust have pectin, sugar,
acid and liquid in the correct propor-
tk ne, The fruits which contain pee -
tin in the greatest quantities are cur-
rants, underripe raspberries, black-
• berries, grapes, quinces, crab apples
and sour apples.
Bust" ripe grapes, raspberries, straw-
berries, peaches, pears, cherries and
rhubarb are more or less deficient in
natural pectin ox acid, or both, and
the snaking of jelly from these juices
by the usual household method is dis-
astrous.
The Addition of pectin, however,
makes it possible to use them for de-
licious jellies. Elderberries and ripe
quinces have p':enty of pectin but not
enough acid, so this must be secured
from lemons or apples.
If you want to be sure there is
enough pa.ctiri in any fruit juice to
make it jell take a tablespoonful of
the cooked juioe, add to it half a�
tablespoonful of Epsom "salts and a!
teaspoonful of sugar, blend and let'
stand twenty minutes. If pectin in suf--'
ficient quantity to make jelly is press!
dent there will be •a jellylike substance
formed. If it does not farm then pec-'
tin must be added.
PECTIN IS EASILY MADE.
- There are several ways of doing
this. You can add a fruit juice rich
in this jelly -making substance. Some
women can fruit juices and have them
ready far this emergency. Then there
are commercial concentrated pectins
which have been found by many to';
work wonders.
The third way is for the housewife
toaake her own pectin extract.
To make this pectin, slice acid ap-
ples without paring or coring until
you have four pounds, add four and
a half pints of water, boil rapidly for
twenty minutes then strain throuh
four thicknesses of cheeseetath, but do
not squeeze the bag.Measure the
apple mass, Gadd an equal quantity of
water to it and boil again twenty
minutes and strain:,
The two extractions should amount
to about three quarts. Boil this rapid-
ly until reduced to about a pint and
a half, which usually takes from
thirty to forty-five. minutes. Seal in
small bottles; this prevents the neces-
sity of reheating the whole quantity
.left when a container is opened, which
,must be done if all is not used. When
thisapple pectin is used with fruit
juices which lack pectin., about half
Ste much of the extract as juice is
necessary, but it is best to try the
,above pectin test:
Jelly made from rhubarb, pineapple,
orange or grapefruit will be clearer if
lemon pectin extract is used. Make
this from . the white inner" skint of
lemons. Put this skin through the
food grinder and snake three extrac-
tions freer half e pound of the fresh
white peel, with one quart of water,
and one and a half Ievel teaspoonfuls
of tartaric acid for each extraction.
Probably more good jelly -making
Practice Rigid Culling,
Economy is always in .order: There
is no,mox-e economic procedure far the
ILTON TALBOT. average poultry raiser during the
next few months than to practice rigid
material has been spoiled through us- culling among his birds,
ing too much sugar than from a11'
other causes combined, The carrying of norriraduetive hens
iecreases the cast of producing dozen
HOW MUCH SUGARY l
The proper proportion of sugar to eggs and thus decreases the profits
juice by volume varies. Three-quarters reaazed, Likewise the feeding and
as much sugar as uice is necessaryDare of poorly developed sof pullets
for fruits 1'0 in pectin and those tj increases the oast a pullet of rearing
which much water must be added to and increases the intensive conditions
extract the juice, as damson;, crake' on the range, bringing •about a greater
les plums sand: the like. danger of co3itamination.
apples, ' p Rigid culling should involve the
For fruits with the proper quantity ,
of pectin and acid, es currants, under -
t
examination of the laying
ripe flock to eliminate the nonproducers as
p grapes, blueberries and others, i
they appear throughout the summer
an equal volume of sugar to juice The poor hens $11 quickly go into a
should be used. In any ease it is bet- molt and go to rest along in date June
ter to err on the sjde of to little than and through July. Additional culls
too mueh sugar. will develop from time to—time
If jelly fails to set frontsanover- throughout the late•s'urnmer and early
fall.
The practice of going through the
laying flock with a. flashlight •Weight
every week, or at least every :two
weeks, removing the nonproducems
and shipping them to market the neat
day, after a further examination in
daylight, is probably theeasiest and
safest way to cull the layers. When
turning the flashlight .ori the birds on
the perches, one can generally tell by
looking at the heads of the birds
which have quit. The comb will be
small, shrunken and shriveled, where-
as the comb of the heavy layer will
be plump, red and distended. ,
When taking the quitters or culls
off of the perch—that is, the suspect-
ed culls—place them in a. live -poultry
crate, and afterward handle them in-
dividually and note the condition of
the abdomen. The cull or nonpro-
ducer will have a shrunken abdomen.
The flesh and fat will be hard and
thick; the lay bones will be contracted
and thick. The, bird in laying condi-
tion will have a soft, pliable abdomen.
The lay or pubic bones will be more
or less expended and relatively thin.
While passing these birds front < ie
crate to the other, it is a. good plan
to pass the hand through the feathers
the wrong way and note the presence
of the molt or absence of the molt.
The early matters will be. nonproduc-
ers for many weeks, and can best be
sold fee market.
proportion of sugar no amount of
cooking will rectify the error; it will
only produce a gummy mass. Adding
more sugar and cooking will make it
more sirupy. The remedy is to add
mare pectin—that is, to boil the pro-
duct with more juice, perhapsteven as
much as was used in the first place;
but of course even this will not make
a jelly equal to one made with the
proper proportion of sugar in the first
place.
Many, women fail in jelly making
because they Deet the juice simmer on.
the back of the , stove while they are
engaged in doing other work, thinking
thereby to eave time. Such long ac-
tion of the acid in the juice trans-
forms the pectin into substances that
have no jelly making power._ When
the process of making jelly is once
begun after the juice has been extract-
ed it should be carried forward . as
quickly as possible. ,After adding the
sugar, stir the juice until the sugar
dissolves, then boil rapidly until it
gives the jelly test. The most reliable
is`to allow the juice to drop from the
stirring spoon and when it sheets off
or breaks to take the mixture from
:the fire.
AVOID CLOUDY JELLY.
Don't try to be economical and
squeeze your fruit pulp, to obtain a
few more drops of juice; you will have
a cloudy jelly if you do. You can use
the fruit pulp and the remaining
juice for fruit butter.
If you want your jellies to keep
well, have the glasses as sterile as
'possible. Then after the hot paraffin
has been poured over the jelly run a
pointed wooden stick around the edge;
Ila Bulling; the pulletis on the range,
one shod(' eliminate and sell for broils
ere or fryers' any pullets which are
extremely clow in maturing, which
show lack of size and vigor, which are
crippled and deformed, or which show
undesirable breed traits, Sale'). birds
will never make profitable layers .or
breeders, and the sooner they can be
disposed of the better.
Weed Suppression by Plough-
ing and Cultivation.
Relative to control and suppressipn
of weeds the Dorninion Field Rus-
bandman (Mr. E. S. Hopkins) advises
that in the ease of three or four years'
rotation, consisting. ofone year in
corn or other intertilled crop, one
year in grain, and one or two years in
hay, that for the intertilled crop the
land should be thoroughly prepared
and the crop similarly 'cultivated. In
the four-year rotation the timothy
sod can be plowed by August 1, but in
the case of the three-year rotation,
where two cuttings of Clover are heir
vested, the plowing will not be pos-
sible until about September 1. Where
couch grass is present, or any other
Weeds having underground root -stalks,
it is important to get the land plowed
early and to cultivate it throughout
the remainder of the fall. After plow-
legit
low-ingit should be harrowed and in about
a week's time diseed, and disced at
about a week's interval until the sod
has rotted sufficiently to allow the
use of the cultivator.
Water on the Knee:
POULTRY FARMING IN CANADA
Since the success which , attended
it helps the paraffin .to stick more Canada's firstoverseas exhibition of.
firmly. When the cover has been ad-
justed, wash the glasses, label and her poultry at Wembley and at. Bar -
store in a coal, dark place. celona, Spain, in 1924, Canadian. pouf-
Wild fruits, often so abundant, are try breeders have come to attach a
frequently ne lected•yet there is s a much -greater and wider iinportanc
tang to them which cultivated fruits to their industry and `;become' more
do not possess. As they are unusual, active and energetic in fostering it.
they. make nice gifts to people who Among other resolutions adopted at.
live in the city and, where they are the annual meeting of the Canadian
not procurable at any price, Poultry Association was one to ask
Elderberries make excellent jelly if Government assistance in the ship--
pectin
hip=
pectin is added. Bayberries, too, ment of live poultry breeding stock to
should be added to the store of jellies. Great Britain and Europe generally
Gather the fruit as soon as it becomes with the object of building up a Mar-
a dark, rich color after the first frost. ket for Canadian poultry overseas.
Use one cupful of water for each four Recently two hundred White Wyan-
quarts of the berries and cook until dottes from the ranch of the Hon. J.
the juice may easily be pressed out. S. Martin, Ontario's Minister of Agri-
Drain
gri
Drain and use as much sugar as juice. culture, left the Dominion consigned
Wild grapes are really preferable to, to the British Isles, Sweden, Holland,
cultivated ones for grape juice and Denmark and Ireland.
jelly, and they make an excellent cat- This official interest in the poultry,
sup. To make the latter, mash thor- industry synchronizes with the-exhibi-
oughly two quarts of well -ripened tion of a marked `degree of interest
grapes, cover them with vinegar and from many directions in the possibil
ities of engagement in the poultry
industry in Canada. Properly enter-
ed upon and intelligently pursued,
and exporting substantially of eggs,
is under the necessity of making large
imports each year. In the last three
calendar years Canada's egg exports
have been respectively 3,619,356. dozen
worth
$1,417,487; .
dozen
2,900,111 d n
e worth $1,030,460; and' 2,716,604 dozen
Worth $1,007,837. Against these there
have been imports of 8,140,549 dozen
worth $2,476,906; 6,623,251 dozen
worth $2,087,306; and 4,980,709 dozen
worth $1,529,107. The greatest bulk
of exports go to the United Kingdom,
but quantities are also shipped to the!
United States, Bermuda, Newfound-
land, St. Pierre and Miquelon and
other countries. More than half the
imports come from the United States•,
and others from the United Kingdom
China and other countries.
OPPORTUNITIES FOR THE INDUSTRY.
Opportunities for poultry raising in
Nova Scotia are considered good, par-
ticularly along the territory served by
the Dominion Atlantic Railway. No
trouble whatever is experienced in
disposing of the product, eggs and
chickens. The nearby markets of
Halifax and Saint John offer outlet
for all products available, and con-
veniently adjacent to these are the
large centres of the Eastern United
States, —
heat through, strain and add a cupful
of sugar, a teaspoonful each of cinna-
mon and cloves, a third of a teaspoon-
ful of allspice and a quarter of a tue there is unquestionably opportunity
spoonful of pepper. Cook slowly until for the expansion of poultry farming
it becomes thick and heavy, stirring in Canada, and certain districts offer
to prevent scorching, and seal care peculiar advantages in this connec-
fully.
Cool Salads for Warm Days.
Crisp, cool salads for warm days
are just what tli•e family, need. The
Wise housewife knows that to feed her
family healthful food, she must not
fail to introduce plenty of vegetables
into the bii-of-fare in this manner.
Here are some healthful and refresh:
ing salads.
Tomato cups are attractive and ap-
petizing, 'After, the tomato has been
peeled, it may be scooped out and
stuffed with the pulp which has been
rubbed through a sieve and mixed with
dieed_celery. A slice of cucumber inay
be used as a base, and the selad may
be ,served with French dressing.
A tomato salad may be made by
eerving on 'beds of 'lettuce tomatoes
gout in sandwich style, with cottage.
cheese as filling; or each tomato may
be left whole, peeled, slit in three
places . on top, and stuffed with cot-
tage cheese. French dressing is good
with tomato salads.
Crisp lettuce, slices of cucumber,
and tomato make an attractive com-
bination of red, white, and green when
served together. The tomato and cu-
cumber may be sliced and served
over-lappirig each other on lettuce.
French dressing should be used.
Other salads are made of such com-
binations as diced celery, pineapple,
and grapes, or chopped celery, cream
cheese, and nuts "formed into balls`
String beans are attractive when
used as the foliage for a Lazy Daisy
salad. The flower is made by cutting
Otho white portion of a hard-boiled egg
, to reeemble the petals of a daisy and
by using the yo:k for the centre. Ar
range the :fewer on a leaf or 'lettuce,
end serve with niayoianaise dressing.
As a r"tile, j!'xencli dressing is, used
nn all gr censteafed vegetables. " ILaw
ar coarse vegf:table combinations afro,
generally served with French boiled,
or sour cream • dressing.
Vacation Cushions.
tion.
CANADIAN POULTRY' INCREASING,
The number of poultry in Canada is
showing an increase, there, being 42,-•
434;000 of all kinds throughout the
Dominion in 1924 as compared with
If you are contemplating a motor 39,840,300 in the previous year. Ac-
or camp trip, or even spending a few cording•.•to.the latest returns there are
weeks at a rented cottage, you will 98.6 per farm in British Coluinbia;
appreciate two or three serviceable 79.9 in Alberta; Ontario 79.1; Sas-
pillows. Make the covers of black katchewan 76.2; Manitoba 61.7;
oilcloth or burlap and sew on a handle Prince Edward Island 60.4; Quebec.
by which to carry -thein. Make e 49.7; New Brunswick 28.2; and Nova
pocket in the side to carry your novel Scotia 17.9. The country's output of
or embroidery work. Stencil or em- eggs is likewise on the increase, this.
broider a design on them in gay colors. in 1924. amounting to 212,648,685
If black oilcloth is used, one -inch slits dozen worth $50,322,439, as against
may be, made around the border, and 202,185,508 dozen worth $48,770,780
straps of contrasting color in oilcloth i in the previous year.
woven through them. Very attractive A rather ssituation
color combinations can be worked out. in this industry in as much asCan-I
,aproducing
oda, whilst voluminously
Puz,aed Pat.
Pat had' never seen a wireless set,
whereas his friend Mike was an en-
ihnsi&st and the proud owner 'of a
laud -speaker.
Mike was explaining the mysteries
of the set to his 'friend when he ".was"
called out of -the room. 'On returning
he found Pat with Ube .headphones over
his ears shouting unanta•iligibIy into•
the louS speaker:
"W,Iiat'%s ,the 'matter wid ye?" ex-
clairnsd Mil:e, in surprise,
Pat .glared at him.
"This thing may be pretty to look
at," he said, 'but I'm hanged if I can
get the eclrangel"
A bunch of ducklings turned into an
alfalfa field last summer cleared it
of grasshoppers. Prior to then a part
of the field was thlickly infested with
the pest. The alfalfa also furnished
protection from bees, which are s0
disastrous to young ducks ata short
p
astum, When the alfalfa bloomed
FOR YOUR CAMP
BY DALE R,
What 1e niore refreshing than
good night's sleep in the open air
Farm boys end girls have a mire
better chance to enjoy camp -life the
anybody else. Even if they have
help make hay and take care of then
calves, they. can always find time to
spend a few days and nights of un-
disturbed camping on some spot
the farm. I know some boys who are
pretty big and who have to wor
rather hard, but when evening come
they walk' down to the creek wher
they have a tent in which they Sleep
every night through.out the summer
Most of you, no doubt, will be allow
ed a week or two to camp to' your
heart's delight. And then is the time
when you will want many things to
make your stay in camp much more
pleasant.
Of course, you all know how to make
a camp to suit your own needs. I'll
not take time -here telling how, since
all of you have seen camps you like
But here are some special hints to
make the ordinary camp more inter-
esting.
A CAMP LADDER.
For climbing bluffs and trees and
for descending into steep ravines, a
ladder of some sort is necessary. A.
good simple ladder can be made from
a small tree and the use of the hand
axe. The tree should be selected from
a clump, so that its removal will not
seem so wasteful, Never cut a young
tree standing by itself, if it is thrifty
and of good form. One taken from a
clump will give more room for those
that remain. The owners of tracts
of timbers often cull out clumps in
this way, leaving the more perfect
trees, so that they can grow faster
and unhindered.
Select the tree and be sure that the
limbs grow •alternately on one side
and then the other. Cut It down,
sharpen the butt chisel fashion, and
then remove the limbs. Be sure that
these cuts are straight •across.
Such a ladder, when set in the
ground, will not turn from the weight
of the climber. It is light enough to
be moved from place to place. And
when not in use, it can be set in the
ground in camp and used to hang
things on.
THE ,CAMP BELL.
In the hills or woods we need signals
to call each other in time of emer-
gency. It might be called a bell be-
cause its tone more nearly resembles
that of a bell than anything else. It
is mounted at the. top of "a post or
pole' out of the way. and the _clapper
attached to a cord which hangswithin
reach.
After getting the post, bolt a steel
'disk from an:old disk harrow at the
top. The disk is not set tight against
the post but separated from it by a
short piece of pipe placed over the
bolt.
A few inches below the lower rim,
"cut a rectangular hole through the
post, and through this fasten, also
with a bolt, a rocker made from,. a
hardwood stick. It should operate
freely. In the outer end bore a hole
half -way through the wood and insert
a short bolt with the head uppermost
so that when the other end of the
VAN HORN,
a rocker is pulled down the bolt -head
". will strike the disk. Attach a cord to
h the other end and then wrap a rulibe
n' band cut from an inner tube about i
to to bold ..the clapper down, out of. the
r way,
If a disk is not. available, an ole
circular saw or a flat piece of stee
of will do instead. The steel should no
�o be bolted too tight, as that 'wi}•1 de
lc stroy some of the sound,
s SOME CAMP LIGHTS,
se Usually tine best ofTMeamps at nigh
is dark, very dark. Unless tome safe
' lights are provided the camp is not
" only dark but dismal. You can hard-
ly get along without a good camp light
either. The ruddy, uneven glow of
the camp -fire is tiresome to any eyes
and should not be depended upon for
working after dark.
If candles are kept out of the draft
they make a good, cheap light. A good
lamp that uses a portion of candle
will cost nothing, but the lamp should
be made at home before leaving. A
pound coffee -can of 'bright provides
the protection from draft and also
serves as a reflector. This is nailed
to a wood cleat one inch thick and two
inches wide about ten inches long
which is, in turn, nailed to the back
of a two-inch block serving as a base.
Holes are punched through the can,
from the outside in two opposite
places. Two or three will be suffi-
cient for the top, but six or eight
should be provided for the bottom. The
jagged edges thus made offer a se-
curity for the candle and the remain-
ing holes insure ample air draft. This
can be set anywhere so long as it
shines in the direction toward which
the wind is blowing.
A. light may be made of an.oils
soaked stick supported on two green.
stakes. This light will burn a long
while, but is of use only in larger
camps or for signaling.
In dense woods a light on a limb
will prove convenient, for it is pro-
tected from winds and will ]light up a
considerable area. A board is. sus-
pended from a horizontal limb by,
means of wires. A sheet of tin or,
galvanized iron is nailed to the rear
edge and single shingle nails driven
through the board from the underside
at six-inch intervals. The stubs of
candles are then securely mounted on
this row of nails. The fires are rim
through the ends of the board and the
upper ends bent into hooks to fit over
the limb. Each end of the board
should also be protected from draft
by a piece of tin.
The flash -light is quite necessary is
a most n ,ca Use a standard
lri a m ..
j Y P
support -that can be cut in almost any
J thicket. A slab of the trunk is left
l joined joined with a branching limb and the
i light held in the notch of this limb. A
single rubber -band or piece of string
will hold the light in place. This lite
tie flash -light stand can be moved
around in the tent or right out in the
open.
Remember that these lights must be
watched carefully. A little flame can
do a lot of damage, once it gets a
start. Camping is great sport, but be
careful. Protect the woods and trees
from unnecessary waste.
r
t
d1
t
e
In British Columbia, poultry rais-
ing is carried on largely in the coast
district of the Lower Mainland, Van-
couver Island, and the adjacent Gulf
Islands. The Poultryman's Exchange
has its head office in Vancouver with
a branch in Victoria, and handles-
poultry and eggs co-operatively for
its members. In other districts sim-
ilar co-operative organizations exist.
Land ` generally runs from $100 to
$500 per acre cleared, with possibly
some buildings. The chief poultry
instructor of the Provincial Depart-
ment of , Agriculture advises the se-
eming of five acres of land; and gives
as other requirements not less than
$5,000 capital, some experience•in the
industry, and a willingness to under-
take same additional form of farming,
Such es growing small fruits and
vegetables and •keeping one or two
cows.
Combining Beauty and
Utility.
Beauty and utility axe valuable
properties in poultry, but one can not
have, in a supreme degree, both beauty
and utility in any breed of fowls. The
ideal, however, is not to be cast aside
lightly. Some degree, perhaps a rea-
sonably high degree, of both Proper-
ties can be attained.
Take the general purpose fowls.—
they are useful and 'they are beauti-1
ful, but when bred with an eye to pro-
duction of eggs primarily, they lose!
not a little of their beauty and their,
market qualities. When bred solely;
for their beauty, some degree of theirl
useful qualities is lost.
The testimony of all practical pout- i
try.breeders upon this point is abun-
dantly convincing. Barred Plymouth
Rocks, if bred- for eggs, lose their
typical shape and, what is more, their
beautiful coloring. They, like Wyan-
dottes, tend towards the Leghorn type
when so bred. There are, of course,
occasional chickens which seem to pre-
serve their original type, but they are I
exceptions.
The poultry breeder should, there -1
fore, decide what shall be his main j
aim—the production of eggs, of table
.1.40.01361.• Mr/IIIIIM110410.701O1,
poultry, or of beauty. And that aim
' should be rigidly adhered to. If it is
the production of a very large num-
' ber of eggs, he will not discard from
{ his matings the plainest hen which has
!proved her laying ability; if it is the
I finest table qualities, he will not re-
iject a bird that possesses the desired
type, even if she is an indifferent
layer; if it is beauty, only the most
'beautiful fowls will grace the breed-
, ing pen. But when he can, without
Iosing sight of his chief purpose, unite
other desirable qualities, he will do so.
Selection for the purpose to be
realized is piaci rca'1 breeding.
One great German writer (I think
it was Richter) hes said: "If I were
offered truth in one hand, and the
search for truth in the other, I would
unhesitatingly choose the latter," I
quote from memory, but the idea I -
know is correct, even if the wording
is inaccurate, and every real breeder
will acknowledge the truth it ex-
presses.
Let us, therefore, make a proper
use of this slogan, and strive to make
the useful more beautiful and the
beautiful more useful. Let us hold
fast to our main purpose, whatever it
may be, of producing a:. strain of great
layers, or of splendid table fowls, or
of sure Winners at the shows.••—II, S. B.
Grease spoils the hatching egg.
While riding through our perk recent-
ly with 4t. friend, I said to him:
"Henry, have you noticed that we do
not have nearly so Many sparrows as
vve
ensue had"" Ile admitted that I
was eight. I then said "I'll tell, you
the reason they are decreasing in
member• The automobile is reeponw.
si1Sle:. • Dripping oil end grease on the,
streets .androadways got en the feet':'
ani feathers of the birds, is then
transferred to the eggs, and eonse-
fluently they do .not hatch," Farmers
should be careful that waste oil and'
grease from autos and farm machin-
ery is disposed of in a way that : it
eau not come in contact with the fowls, •
or the same thing will happen during
the hatching season.—H. I'. P.
Tbo only quadruplets on the co:itinent, raw 13 months old, At their birth, the,parents,
and the bees came, the blossoms iveie .p
ileo high for the "chicks toreach them. Mahaney,,of St. John, NIS., reeelved the kin re bounty frons his majesty.
•
A, sandy soil is the most sanitary
for poultry. Such ground being or.
i, and Mrs, Thee.areai1 el ed b
! ous i readily emus y rains Derry.
ling all filth Into tho nolle .•1