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Show ' rip tfie Countrp pp Pregerlitag te burping ftummer Jfoob for jext Winter's; ge 1 THERE haro been two distinct phases of the movement to increase the food supply of the country which . have been aided by women of all ranks i of society. The first started tho dc- tnand that more acreage should be put Sounder cultivation, that the byways and B back yards bhould be spaded and U planted ; the other took up the irapor-I irapor-I , tance of conserving and preserving tho H food we raise. It was primarily in support of the I movement to put by as much as possible j of the food that we raise this summer 1 t for tho lean days of next winter that the I first train carrying inspiration and in- Btruction was bent over Long Island two , weeks ago by the Woman's Food Battalion- Mr, Ralph Peters, president of the Long Island Railioad, has advocated the tillage of more land ever since he came to the island. This year he has seen a realization in large part of his hopes. Land that has lain idle for many years has been turned over and planted. In spite of the discouraging seabon and the failure of many first plantings to come up, enthusiasts replanted and went on hoping and working. If the hopes are realized and the work crowned with bountiful harvests there 1 will be more food than can be eaten be-Jft be-Jft foie it spoils Nothing is to be wasted m$& and, that this may bo carried out, arrangements ar-rangements arc being made for the distribution dis-tribution of a part of the surplus and the preserving of the remainder Unless this is done many persons will suffer from hunger and high prices next winter. A "way bhould be found to preserve- everything every-thing that is not enton fiesh. It was to this end that the spocial train set forth vi'th the food crusaders. At every vil-. vil-. logo where it stopped they preached the j gospel of food production and conserva tion and. gave practical Instruction in methods. One car was fitted up in lab-; lab-; oratory fashion with fruits and vege tables that had been put up by Mrs. EI. B. Fulleiton and had kept well, somo i of them for as long as three and four ; i ycnrrs Then there "were the boileis, cookers and other apparatus for sterilizing steriliz-ing and treating fruits and vegetables according to the most approved modern methods. On another table were the various styles of jars and tins recommended recom-mended for the putting up of fruits and vegetables. This year tin is more expensive expen-sive than glass, so that it probably will be used less than ever before, and, indeed, in-deed, it is far more economical at all times to use the glass, as it can be used over and over, while tin has to be discarded dis-carded after the firsl year and is not always al-ways dependable even for that.' But there nrc cheaper and equally good methods of preserving food than by canning it. Salt brine, for example, will keep green beans and many other vegetables quite well without scaling. Take a stone jar nnd make a brine strong enough to float an egg. In this put tho green string beans, and when the jails jai-ls nearly full put an invcrtPcl plato on the top and press down with a weight. Another way is to put a layer of salt ahd a layer of beans alternately until tho jar is filled. By this method the beans may bo added, a few at a time. There were albo instiuctions about drying dry-ing fruits and vegetables and putting up fruits without BUgar. Receipts distributed at varioub stations sta-tions included these used by ''Uncle Solomon," an old house servant of Mr. Richard Peters, of Atlanta, Ga., in 1SG0: To Dry Okra. Cut in rings, half inch thick; dry in sun; put in bags when dry tind hang up. Beans nnd Okra (In Brine). Make n brine strong enough to float an egg. When gathering the beans or okia pick with n short Htem ; put in a stone jar, cover with brine. To keep vegetables well under brine fill a bag the size of large purt of jar with clean oat or wheat straw and lay on top of vegetables; press down as often n.s you add vegetables vege-tables ; when ready to use soak vegetables vege-tables over night in cold water before cooking. To Keep Worms Out of Dried Peas or Beans. Spread in a biscuit pan, place in a warm oven until hot through, then xaw . ., .,., .. ,-,...,.w,. ... ,HTrammreTM mi(tii sack and tic up carefully and hung in tho air. To Keep Green Corn on the Ear. Leave the inner shuck on, also a bhort stein ; stand ears upright in a stone jar, pack tightly; when layers are near the top cover with brine strong enough to float an egg. Tio over mouth of jar cloth dipped in melted paraffino. To Keep GVeen Poppers Pack in jars and cover with etiong brine To Dry Green Corn. Place corn on cob In a pot of -water, cook a short while, Explaining the Marits of Sterilization, cut grains from tho cob and spiead out on bourds to dry in tho bun; protect carefully from flies; turn every day; when dry put in bags and hang up. A frame with corner post four inches high nnd light strips fiom post to post and across middle, covered with mosquito net, will be a groat convenience to keep out flies. Rhubarb may bo canned uncooked with nothing but cold water. It should bo fleshly picked, cut in inch pieces, packed tightly in glass jars and placed Photo by J. J. SulUvnn. under tho cold water faucet Let tho water run into the jars for twenty minutes, min-utes, riaco rubbers and covers on jars and seal. Cranberries may bo put up tho same way. Rhubarb makes one of tho best and cheapest marmalades. Tlacc four pounds of rhubarb, cut and washed, in a preserving pre-serving kettle In lnyers with four pounds of sugar and bring to the boiling point very slowly Simmer for several hours btirring frequently. To test when dono put a littlo on a plato and when It will stand without running it is sufficiently cooked. Fill sterilized jars nnd cover with melted paraffinc. If jou have a strawberry bed or liyo near some one who has and who will sell you fresh berries, put up somo for next winter. Berries which are bought at the stores aro too often unfit for canning. Pick over the berries and hull them; wash and drain; pack in a jar without crushing. Pour hot syrup over the berries ber-ries to tho top, then put on the rubber and top nnd pnrtially tighten. Sterilize twelve minutes in a hot water bath, six minutes under five pounds of steam, eight minutes in water-seal outfit, or five minutes in pressure cooker. The syrup should bo made with IVj quarts sugar to one quart water boiled to medium thick. Another way is to crush berries for ono quart natural juice, add one quart sugar and boil to medium thick syrup. For sun preserves, place tho berries in a shallow platter in a single layer; sprinkle sugar over them ; pour over them 40 degrees syrup. Cover with glass and leavo in hot sun eight to twelve hours. Put in jars and cover with paraffinc or paper. To can peas, blanch from five to ten minutes in boiling water, then plunge in cold water. Pack In jar and add boiling boil-ing water and one level teaspoonful of snlt to each pint. Plnco rubber nnd top aud partly tighten top. Sterilize in u boiler for an hour a day for thrco days, lightening the jar ench time after removing re-moving it from the boiler. "The great secret of canning or preserving pre-serving lies in complete sterilization," eays a pamphlotissued by tho Department Depart-ment of Agriculture. "It is necessary, in order to completely btcrilize a vegetable, veg-etable, to heat it to the boiling point o Wntcr und keep It at that temperature for about ono hour upon two or thrco successive suc-cessive days, or clso keep It at the temperature tem-perature of boiling wntcr for a long period of time about five hours. Tho process of boiling upon successive daya Is the ono that Is always employed in scientific work nnd is much to bo preferred. pre-ferred. The boiling on the first day kills all the moulds and practically all of tho bacteria, but docs not kill tho spores or h eeeds. M "As soon as tho jar cools these seeds M germiuato and a fresh, crop of bacteria H begin work upon the vegetables. The ; M boiling upon tho second day kills this j M crop of bacteria before they have had ' M time to develop spores. Tho boiling upon ! the third day is not always necessary lR but is advisable in order to be sure that j i the sterilization is complete. Among sci- I M cntists this is called fractional steriliza- I '11 tion, and this principle constitutes tho ul whole secret of canning. If the house- 1 wife will only bear this in mind sho will ' H bo able with a little ingenuity to can any 4 'B meat, fruit or vegetable. a H "Even after sterilization is complete B tho work is not yet done. The spores H of bacteria are so light that they float M about in the air and settle upon almost everything. The air Is alive with, them. H A bubble of air no larger than a pea H may contain hundreds of them. There- H fore it is necessary after sterilizing n H jar of vegetables to exclude carefully H all outside air. If one bacterium or one .B of its 6 pores should got in and find a H resting place, in the course of a few daya B the contents of the jar would spoiL This LB is why the exclusion of air is an impor- tant fnctor, not becauso tho air itself ' B docs any damago but becauso of the iB ever present bacteria. !?B "While thero arc many patented sterll- 'B izcrs, a tin clothes boiler with a false bot- B tcm made of wire netting cut to fit will B servo satisfactorily. Tho netting is jB made of medium sized galvanized wire, with one-half inch mesh. A false bot- . B torn is absolutely necessary, as tho jars H will break if set flat upon the bottom of B the boiler. Narrow strips of wood, I - straw or almost anything of this-nature I tH may bo used for tho purpose, but the I -jM wiro gnuzo is clean and convenient I B "Thero aro several varieties of patent lll steamers or steam cookers irt common , ll use. These have either ono or two doors ll nnd hold n dozen or moro quart jars. H They are ideal for canning, but they aro , B somewhat expensive and can bo ensily J jjB dispensed with. A common ham boiler B or clothes boiler with a tight fitting M cover will answer evory -purpose." H |