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1/ 4 $ A. W'1 IF, Can All Surplus Food Keep Living Cost Down ~Djgn.'i4et any fruits and vegetables go "to~waste"Tn he garden this sum meryftfffl&f? there is more than the family can eat in season, put it in cans to furnish variety in the diet next winter. An abundant supply of fruits and vegetables at all times is essential ,for health, and from an economic standpoint every family shotild produce and conserve as much ast pflsgiWe of its. food. However, no product which is. to ripe for immed iajte) eating should'be canned. Aibove alld not can bruised, wilted or partly rotten material. -'&<* fcettle canningfruit and vegetables cooked in a kettle and put in the Jarf while hot4s not a very jsitisfactory way to preserve certain kinds of vegetables, although it is "used.successfully with fruits and veg etables like tomatoes. The modern .way, and that used by the home-dem onstration workers and the boys and .girls' club leaders from the U. 8. de partment of agricutlure is to place food products cold in jars, cover tlie fruit with sirup or the"Vegetables with salted water, and then process (hea^ the jar and its contents in steam or hot water the required length of time. With this method, the average of success is high and the results are satisfactory, if direc tions are carefully followed, say the department of agriculture specialists. r* Kinds of Canner*. No expensive equipment is neces- sary A waalibolWf^tifWWte1^^ container with'Tti'ghTry titling cove% irgfiftp ntmwpwfiswP packed jars, and, a few other simple utensils feefteraliy' found "iii" the or dinary kitchen, will do the work. When such equipment is used, a falsfe bottom must bo placed in the boiler or other container to prevent the ,'irs coming in contact with the metal., A rack made of strips of wood is prob aibiy" beat for the purpose. -The pro cessing or boiling of the jars in the container may oe done on the kitchen st^ye or on a furnace built out of doors. 'Several types of canners, by which: the wor* can be done more easily than with a homemade outlit, are on. the market. The hot-water-bath can ner is the. least expensive commercial type. There are two kinds, one that may be placed on the kitchen stove a ul another which has a fireoox and pipe attached and is to be used out of doom. Each has a sterilizing vat, lifting trays, tongs for handling hot jars, false bottoms and tools neces* sary to nse in sealing tin cans. Tin cans or glass jars may be used with any outfit. There it're also steam pressure out fits for home use. They develop a higher temperature -tnau the water' bath canners mentioned. Steam pres sure and are regulated easily. Anv kind of a glass jar which, makes a prefect seal readily may be used. Test both jars anr rubbers to make sure they are perfect. Eelect jars which are appropriate for the fruit or vegetable to be packed. Con sider the size of the container from the standpoint of the quantity de sired when opened, the size of the fruit or pieces of fruit to be packed, and the ease of processing. Wash the jars carefully and place them side down, in a vessel. Cover with cold water and bring the water to the boiling point and allow it. to boil for 15 minutes to prefcess the, jars. While the jars are being boiled W and grade the fruit or vegetables according to size and degree of ma- ttrHt^v-Discar4L_alLQverripe. under ripe or unsound fruit. Vegetables should be in choice condition for the table tob suitable for canning. After .the sorting, and grading, wash thor oughly before proceeding to pare, core or slice. Berries should be MMRTjmiLO ^J|ICVbTUPI. washed lightly by plac|ng^inja col ander and pouring water -oreiFthem, Instead of immersing the.min water. Peel, or scrape when needed, And cut large products into pieces of canning slze^ If the hot jars are not yet ready cover the prepared product with a clean towel or cover, but the quicker a product is prepared and packed into the jar which has been scalded 15 minutes, the better. What Bi-nchine Does. The blanchimmersion for a short' time in boiling water or live steam gives a more thorough cleansing', im proves the texture of the product and insures a clearer liquor in the can. It also shrinks the fruit or vegetables and makes it more flexible. A full pack is then made more easily. The time required for blanching varies with the state of maturity. After blanching the fruit or vegetable plape it for an instant in pold water .10 make it more crisp.' Pa? 10, the hot jars, which rest on cloths wrung: out of hot water. Fruits Cut in half should ibe arranged with the pit surface down. A thin,' slender, flexible paddle made of wood is uesful in placing the fruit or vege table in the jar. When the jar has been packed as full as possible with out crushing the pieces, the sirup, brine or seasoning is added. The paddle is also used to take out bub bles of air after the liquor has been added to the pack. JS1MJ$ $rf.*tf J&A* '\&*it*mX i ti^kj *iift. JBJ- Atij. i When the jar is full, put in place a rubber Jar ring (which has been boiled in a solution of 1 tespoon of baking soda to 1 quart of boiling water). Put on the caps. When a screw top jar is used, screw the jfcop evenly about half way. When a glass top jar with wire clamp Is used, Rlace the lid on evenly and* raise i6t clamps, the upper one fastened to hold" the lid in place. When jars equipped with rubber caps and clamp spring adjustment fpr sealing her metically are used, the cap should ibe fastened on the jar evenly with clamp. .-i The jars are then placed either in the water bath on! a rack or in a pres sure cooker for processing Processing (heating in the water bath or the pressure cooker) is the final appli cation of heat to'kill the majority of the bacteria present, and is continued for a period determined by the char acter of the product and the kind of apparatus weed. Immediately after the termination of the processing per ibuV-whll# the products are still hpt, lids of glass afid similar containers must be tightened. When the intermittent process is used, Taise the clamp of the jar at the /eginning of each processing, for expansion. Tighten tops at the close of each processing. etrAfciftkwiMHfia^iWiiMWw^ Good Chickens Are Profitable Investment Washington, D. C.The stovy of Reuben Lowe, of North Snap lelgh. Me., illustrates the possi ble profits from poultry keeping where careful management is practiced. During 1913 this poultryman, who devotes only part of his time to chicken rais ing, kept 250 birds, which paid him a profit over feed cost of more than $1,000. equivalent to $4 a bird. Included- in this amount are the sales of a few eggs for hatching, about 30 cock erels sold for breeding purposes at $3.50 to $5 each, as well as the market eggs, which were dis posed of in large quantity. Mr. Lowe keeps White Wyandottes of a strain that wins In the show ring when judged according to either the standard of perfec tion or a utility standard. One pen of 20 pullets owned by this Maine poultry raiser pro duced eggs as follows: Novem ber, 1918, 413 December, 1918. 418 January, 1919, 380 Febru ary, 1919, 326 March, 1919, 456 a total of 1,993 eggs, averaging 99.65 eggs per bird in five months^ ^i3WiBr-' It pays to keep poultry of this kind, and growers everywhere are coming to realize that there Is more money In keeping bet ter fowl and feeding them prop erly balanced rations than in wasting time with inferior birds. 9 oil and Helium in Canada. Have just received a few numbers in Men'sDress Shoes that will appeal to the well dressed gentleman. Look these new ones over if you need a new dress shoes. Beautiful brown English last shoes for the young men. For the middle aged man we have a couple of lasts that are distinctly new and very dressy, dark brown kid and black kid. etW^Sknadum- 'commercial enterprisei is again before the British^public in the form of two Announcements, the first being rhht exploitation'ofthe oil fields of VWstern Canada on a large scale Is in contomplation. The second announcement refers to the discovery in large quantities In Western Canada of helium, the light est known gas after hydrogen, which Is more suitable than the latter for filling nirship envelopes, as it is non Infliinimiible and nonexplosive. Knapp's Shoe Store 307 BELTRAMI AVE WRITES NOVEL OPERA Ufascagni's Latest Effort Is Rev- /j&iutioi-aiy step. Has No Characters, but Represent* Idea* for Which Men Have Striven. Rome.Pietro Mascagnl, known to everyone'as the composer of "Caval leria Rusticaua" and numerous other musical works, lias written a new opera. "11 Piccolo Marat," which la characterized here as distinctly a revo lutionary step in operatic works. It contains no. personalities as characters in the story, but it substitutes for theui symbol?? Representations of virtues and ideals sfiMlar t# the American pageant ~"'iJ*^*^^t??" "I expect to produce my new opera next winter- In Some," said Slgnor Ma* c-Bgni to the Associated Press corre spondent. "The theme is founded on the conflict of the ideas between tho autocrat and the. democrat, between oppression" and freedom The tlmg of the opera, of course, Is^ not UmTted to any oho period. The opera is sym bolic of many periods and would just as readily apply to the stirring times of the American Revolution as it would to the French revolution, or the Rus sian or the Bavarian. "I have no characters in the pro duction represents any particular personalities. Tli'-re is no Napoleon, Metternich or Garibaldi. My charac ters represent the ideas for which men have endeavored to keep man In sub jection. There Is character for jus tice, for truth, for freedofnT"Tnd, on the other hand, for tyranny, for ignor ance, for wrong. The plan in my new work has been to depict in song the evolution of man from a slave to a m.RAPpy h&^f*>r &$& sq" la *rb"WfcWrtt.rs UKB Special for Saturday Our increased, volume of business permits us to offer the best grade of meat at these very low prices. Look them over carefully and buy liberally. Veal Stew 15c Shoulder Veal 25c Leg Veal 35c Lamb Stew .........10c Shoulder .Lamb.-.,,.,.. 20p Leg of Lamb...... 35c Beef ,Eot Roast.... 20c JReef Rib'Stew 15c Fresh Dressed Fowl Fresh Dressed Springs Green Corn and all oth er garden vegetables Phones 200-201 IPADMOEWiTMrVRKET 313 MINNESOTA AVE- 7770/72 200-201- !HJ VTCJ.'.iJ PROP. .4* j*.V '11 rri e/T -:M?faB il.-V't t'' ANHEUSER-BUSCH T.LOUIS 8-'6S? lisdi ot vJs%SS &n-y .h*nliv*7 zr stoic? j^irK is free man through the instrumentality of characters representing the abstract qualities for which man fought, and, on the" contrary, the qualities he f/mght against." Tribute to Porridi*. A wonderful old manls Mr. James Ntcol, Whd has Just celebrated his one hundredth birthday in the Kent* tsh village where he lives, and is still going Strong. Mr. Nicol. who Is a Scot, was born in Tullibody, Clack mannanshire, and Joined the Seventy fourth ^Highlanders during, the reign of.William IV, later taking part in suppressing. th* Indian mutiny. Ho can do,the Highland fling even yet, he says, and claims that the recipe for long Jife Is porridge when one Is young. He did not know the taste of meat or tea till he was over seven teen. -Mr. Nicol married his second wife wheu be tva* ninety-three. e^ac Sf.I.f\li FRIDAY EVENING, AUGUST1, 191* St. Hilaire Retail Lumber Co. Phone 100 Bemidji, Nljnn. nmtm nit BLVF.HAGE 9Ko d$$0t^rtimd' sofl drink Popular demand built Bevo's faeai plant tho most perfect industrial equipment in the world. Scientifically lighted and ventilated, and provided tvith every humanitarian device possible for tKe protection of the health and safety of it* thousand* of employes. Electrically operated. Capacity 2 million bottles dail^. Pongee Popularity. GOOD HOG HOUSES are as essential to profitable '"'*Vi: Jtiog raising as good sows They more than pay ior therriselves in producing more pigs and healthier jiig As sure as the coming of summer, pongee in some form appears. This year there are lovely pongee parasols. Some are mounted on brown frames1 and sticks, with no otfier^ trimming than Jbrown cords on. the handles nd brown-1 tassels^ on the ends,, Another shows lovely blue- butterflies embroid ered all over the inside of the parasol, with blue cord and blue ento b the sticks.' ^1'. S.J America's Store of RadlumT^*^ The total production of radium ele ment in the United States up to this year Is estimated at 55 grams. It was first produced in 1913, in which yea* 2.1 grams resulted in 1918 the prod: uct was 13.6 grams. Charles H. Viol, Writing.in Scjeoce, estimates that,the carnotite holdings of the Standard Chemical company should produce at least 500 gram* radium. *ss 5=355== i Weatherproof hog houseswarmer in winter and cooler in summereliminate loss through disease and exposure. They make hog raising more profitable with less time and less worry. Your banker will gladly loan money for Hog Houses if they are to be built of 4m WHITE PINE because he knows that WHITE PINE buildings are a permanent assetthey increase his security and add per- manent value to your farm. WHITE PINE used for any exposed surface does not warp or twist or split or rot, even after years of service. It takes and holds paint. And it is so light and soft that it works more easily and in Jess time than other woods. We like to recommend it becauise it never fails to please Practical working plans, specifications and com- plete bill of material for the above Hog House or for any other farm building will be furnished free on request together with our estimate of the cost. Our plan service is at your command and costs you nothing. We are glad to serve you in the interests of better fanning and better building. 1 .bzirtfl hi Ci L ^a mliJii w&^r^rr,: Mivltod i ii^iw lis"*' su.jjiiruoi !i jsi-liintion .t--'lj 5 f *ti ff7iT h^^M^^^m^M^fi.^ yfj* im :**?&