Newspaper Page Text
TRIDAY, SEPT IS, 1922.
THE WILLIAMS NEWS. SURPLUS CUCUMBERS BRINED ARE SUPERIOR FOR VARIOUS PICKLES PHOENIX STATE FAIR Pouring the Brine on the Pickles. Frpa.rl bjr tha United States Department "Salt pickles" should be the basis of other kinds of pickled encumbers except dills. Whatever the final dis position as sour, sweet or mixed the cucumbers . should first receive a Terfect jcuring In brine. Attempts to se short cuts or to make pickles "over night" are based on an er roneous conception as to what really constitutes a pickle. Directions for Salt Pickles. The United States Department of Agriculture gives the following direc- .tions for making salt pickles : Pack washed cucumbers in a clean -stone jar. For this purpose use only he straight-sided,' open-topped Jars. A narrow-neck Jar Is not satisfactory tor this purpose. The four-gallon size fields about 12 . pounds of cucumbers. Cover with six quarts of a 10 per cent or 40 degrees brine (one pound of salt to nine pints of water.) At the tme -of making up the brine, or not later --than tbe following day. add more salt -at the rate of one pound for every ten pounds f cucumbers used. For 12 pounds of cucumbers add one pound three ounces of salt to maintain the -strength of the brine. Cover with a iround board or plate and on top of ' 'this place a weight heavy enough to keep the cucumbers well below the surface. At the end of one week and f each succeeding week for. five wrtria 'auu l-tsr una auiuuiii in. tuiuiu- ters one-fourth pound of salt. In -adding salt always place It on the cover. If., the salt Is added directly o the brine it may sink to the bottom, as a result of which the salt solution :at the bottom would be very strong, -while near the surface It might be, so -weak that the pickles would spoil. A cum, made up usually of wild yeasts and .molds, will form on the surface. , This should be skimmed off. If pickles prepared in this way are well covered by the brine and if the . jsurf ace. remains clean they should tapn i n lff l Tl i t x A ft-tr a nartlal onat. "Ing in water to remove excess of salt, these cucumbers may be eaten as salt pickles. Many prefer thein in this . form. Most people, .however, like them better after they have been - given an additional treatment in vine gar, or invinegar combined with sugar and spices. If the salt pickles, are to be. made into sour, sweet or mixed pickles, the alt should bs tor a great extent, though not completely, removed by processing. This Is done by heating them slowly, covered with water, to 120 degrees F., and holding them at that temperature 10 or 12 hours, stir ring frequently. It may be necessary to repeat this process several times until the product tastes right. After processing, they should be drained well and covered at once with good clear vinegar of 40 to 60-grain strength (4 to 6 per cent of acetic acid). Fruit vinegars may be used if they are well filtered. If very sour pickles are pre ferred it would be well to use a 40- grain ' vinegar at first, and after a week or ten days transfer the pickles to a vinegar of the strength desired. Sweet Pickles. Phoenix, Sept. 15. All per sons intending to make exhibits at the Arizona State Fair Oc tober 30 November 4, are re quested by George A. Mauk. chairman of the State Fair com mission to secure a copy of the premium lists which are now ready for distribution. A .premium list will be mailed free to any resident of the state upon application to the State Fair commission, Phoenix.- Twenty thousand dollars will be distributed this year as premiums in each of the several departments which will be handled by the following- super- j intendents: Ben Ridge, cattle Clarence Dana, dairy; C. C. Green, swine; Conrad Hess, sheep and goats; W. F. Fetter ly, poultry: Don C. Mote, api ary; Elsie Toles, educational; Mrs. Charles F. Ainsworth, .fine arts; Mrs. James S. Griffin, domestic art; Mrs. Jesse F. Kelley, domestic science; Mrs. Ernest Lewis, Agricultural ; Os car C. Bartlett, agricultural and horticultural ; John B. Brown, Indian; .J. C. Goodwin, min erals; A. B. BalIantyne, Boys and Girls; Dr. A, M, Tuthill, health and hygiene ; Mrs. Chas. R. Howe, child hygiene ; Mrs. Frank Alkire, children's playground. Chesterfields arf too "different" too unlike the average type of cig arette to jump into popular favor over night. But we believe Ches terfield's record for sus tained steady growth surpasses anything in cigarette history. In the long run, Quality does tell. NOTICE Any person who builds any building of any kind in the Town of Williams without ob taining a building permit froi the Town Council will not only be prosecuted but will be made to tear the same down. Now, if those who have built garages I and other buildings have not field permission irom the council To make sweet pickles the cueum- they will find themselves in a lot bers are covered after processing lot trouhle. YK slate it as or " honest belief that for the price asked. Chesterfield f(ives the greatest value in Turkish Blend cigarettes ever offered to smokes. Liggett & Myers Tobacco Co, lie CIGARETTES of Turkish and Domestic tobaccos blended 11 with vinegar in which sugar is dis solved and usually spices. The amount of sugar may vary from four to ten pounds to the gallon of vinegar. Too much sugar shrivels and toughens the ccumbers. If a liquor containing more than four pounds of sugar to the gallon is desired It would be best not to exceed that amount at first but gradually to add sugar until the de sired concentration is obtained. Spices are practically always added in making sweet pickles. These should not, however, be used In too large a quantity." One ounce of whole mixed spices to four gallons of pickles Is a good proportion. Add the required amount of spice to. the vinegar and hold it at the boiling point for not longer than one-half hour. Heating too long darkens the vinegar. Filter out the spices by pouring through cheesecloth. Sugar may be added at this time. Mixed Pickles. Various combinations of vegetables are used for making mixed pickles : Onions, cauliflower, green peppers, to matoes and beans may be added to cucumbers. All the vegetabTes used should first.be- properly cured In brine in tne same way as cucumDers. very small vegetables or cut pieces are preferable. - In no case should a hot -brine Jbe used to start, a fermentation. It would probably- kill the organisms present andjprevent fermentation. ROBERT BURNS. Miners Fate to Be Known Monday The exact time when the fate P. D. Wright who has been taking his vacation for the past month returned to Williams! jonger Engine, life Dealers who display the siga use Calol Flushing; OH for safe. thorough cleaning; and Zero lene. for 'correct refilling. STANDARD OIL COMPANY (California) of the 47 miners entombed in I Thursday. While awav he the Arganout mine will be paid an unwelcome visit to a released is now definitely i hospital in Denver where he re- known. There were survivors ! mained two weeks with a bad in the Cherry mine disaster af- case of ptomaine Doisonincr. He ter 21 days imprisonment. It I is erlad to be back and will re- is tnougnt possible that there sume his work on the Grand may. be survivors in the Argo-j Canyon run. naut. The fellow miners work-; . the boiler? . Place two small pillows or one large one on the cans. Cover the boiler. Keep the water hot enough to steam two hours. Take pillows out and hang in a breezy, shady place until dry. They will be like new. SMALL BASKET VERY USEFUL Receptacle Will Be Found Real Con venience in Bathroom for Various Articles. ing to release are doing all possible. their comrades that is humanly School supplies, ink, tablets, pens, pencils, note books,, etc. Grand Canyon Drug Co. Adv O FOR RENT furnished three The Allies are near a rupture over the Turkish situation. The victorious Turks are nearinsr Constantinople1 and Britain has warned France that she will hold Constantinople alone if the other nations withdraw. TO CLEAN FEATHER PILLOWS Placed in Hot Water in Boiler and Allowed to Remain Two Hours Is Good Plan. To -clean feather pillows have about four inches of boiling water in the wash boiler. Place four baking pow der cans at equal distances, apart in A small basket with a tall handle over which a scrubbing cloth can be hung to dry may contain a can of scouring powder . and a brush for cleaning tbe bathtub. A small bottle of kerosene may be added by those who have tried this easy and sanitary cleanser. Kerosene cleans like magic, without hard rubbing, and quickly evaporates. In most bathrooms there is a little corner where such a basket can be set on the floor, and it will be found a real convenience for all concerned.Qecil EwaSeKeeplng. room house, ler. Mrs. Andrew Mil- adv Source of Eskimo Vigor. uev. jjr. jonu aiarquis-expiorer ana missionary among the Eskimos, attrib utes their hardihood, vigor and great endurance to the fact that they get --avast the whole carcass of their kill, . including brain, nerve and glandular - organs. Otherwise it Is hard to con- York Times, of their being able to mnke stich food use of an nlmnst mire- ly meat diet, and one so freighted with fat. lr. Marquis says that, as the white man's white bread, refined sugar and canned goods gradually penetrate into the Far North the white man's diseases are likely to accompany them. Not very much is known about the origin of the 50,000 or more Eskimos who live in a region where the temper ature reaches and remains for long periods at from 40 to 70 degrees below zero. v. Almost the only edible plant growth t hi ana irozen lanu . is rne reindeer moss, the food of the great herds of reindeer that inhabit northern Siberia. This moss and occasional patches of coarse, wild grass are not considered palatable and are seldom eatea by man. RAISINS ARE IDEAL WARM WEATHER FOOD CLOSING OUT-SALE Gossard Corsets, $2, $4 and $6, W. H. ALLISON ' SShould Be Most Popular Throughout Summer Season. Ice Cream When Flavored With the Fruit Is Not Only a Cooling Con- fection, but Helps to Take Away Listlessness. Is a blood-builder, needed in summer and winter alike. In easily assimila ble form it Is readily absorbed by the blood to replenish the small amount lost by the body daily. A raisin product at least once a day, and preferably at noon when the sun is hottest, will work wonders In restoring sapped energy during the summer months. Belong in High Places. As with the evergreens so it Is with all trees f hat dare the heights. Some, like the hemlocks, remain far below. The little gray birches spp In the pastures of the foothills. The high, clear air of the range Is not for them. The yellow birches fare on to the lower slopes of the high hills. There they quit ; but the canoe "birches go on. The great trees of the 'lower reaches of the bowlder path are these, their paper-white bark showing through all dark woods of the north. Then climb valiantly. It Is aa If the .trees were thrilled . with that eager -desire to reach the summit which possesses all mountaineers. The ability of raisins to revitalize tb system with almost instant energy, through their sugar-content, makes then ai ideal warm-weather- food. For that reason, raisin food ef all kinds honl4 be nest popular through out the nnner. Many every-day meals are composed of plain foods that caa he made doubly attractive and healthful by the addition of this luscious- California fruit. The most popular dish of the sui ner lee cream when flavored with raisins, is not only a cooling con fection, but one that help to take away the Iistlesaness caused by warm weather. The cooling qualities of Ice cream are but a temporary relief. It is pointed out. Combined with the deliciou flavor of raisins, it is truly a delightful, healthful dish. The sugar in raisins is in practically predigsted form, and is turned Into energy almost Immediately. This re vitalising quality of tiie raisin makes this fruit-food a boon to warm weather fatigue and listlessness. Other foods than ice cream gain in taste and health benefit when flav ored with raisins. The -ordinary loaf of white bread is changed to a de lightful favorite in almost every household by the simple addition of raisins. The luscious sugar-sauce flows from the raisins into the dough during the baking, giving the whole loaf a. most delicious flavor. The iron content of raisins, long ad mitted to exceed that ef oter frtm XAAXE MO HXOUEATAW PfcOWS" 0 -CU-M GOrtA WvJOB. AAA- -cw yAous4 nx eoMU' -to I -- V4AMC V-T ViOSW'- 1 J as. LLUJtUUU 'EH The Economy rmmnXflMflS F(W!llWEII8 A ESg TTiiiffiae aandl R3a&ey Gaverr i o. jn M1CKIE SAYS jg Sop je? sinS'S''? When you bake with Calumet you know there will be no loss or failures. That's why it is-far less expensive than some other brands selling for less. BEST BY TEST Calumet proved best by test in millions of : Bake-Day contests. Largest selling brand fv in the world. Contains only such ingredi ents as have been approved by U. S. Pure ; Food Authorities. The World's Greatest Baking Powder