The progressive farmer and southern farm gazette., April 23, 1910, Page 306, Image 6

About The progressive farmer and southern farm gazette. (Starkville, Miss.) 1910-1920

Image provided by: Mississippi Department of Archives and History

                
I Send ns your order 8
(or No. 26T2106 Min- B
neiota New Model “A” . ~ . . 8
Drop Head Automatic , .* V# * 8
Lift Sewing Machine. . ****?.f*.. * I
Weight, about 125 'M *•'■*••• ■
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I*ri<-e. shipped Fill ant tka B
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Complete Set of Attach- B
ments. 75 Cents Extra. H
■
This Six-Drawer Automatic Lift Drop Head I
Style Sewing Machine 1
Has the following special features which hare made this model famove: 8
Ball Bearing Diac Tension S
Short Needles Automatic Bobbin Wiadar B
Extra Long Shuttle Special Noadla Plato 8
Independent Positive Cam Taka-Up 8
Automatic Tension Release 8
Extra Large and Strong Feed I
Round and Hardened Needle Bar B
OCR SPECIAL HEWING MACHINE CATALOG Is * book yon must hare If you B
contemplate buying a sewing machine. It show* all our vartoo* model*, many B
of them in colors just as they appear; illustrate* the various part*, tell* you all 8
alwnit everything you want to know, explains fully our twenty-year guarantee. 8
our three months' trial contract, and describe* the n*e* of *11 the special attach- B
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Sears, Roebuck and Co.
Chicago, fU. —
S. M.—Southern Farm C.aiette
Nine___
■] : Putoffice_______
R. F. D. No.-State__ __
P. 0. Boi No.-Street aad No_
Sears, Roebuck and Co., Chicago, Illinois
THE BEST BECAUSE OF SUPERIOR CONSTRUCTION
LET US
CUT THE
CORDS
which nre ticing you
down lo drudgery
and poor pay. We
have done it for thousands; we can'
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NOW' and you'll umn have a fine
position a a Bookkeeper Stenogra
pher, Cashier or Telegraph Operator
Write at once for Catalogue A
WHEELER BUSINESS COLLEGE
BIKMINGMAM, ALA.
FENCE 5&SWJTI
Ma te "( High Carbon Double Strength \
i oiled V lrc. Heavily Calvaniaed to
pee rent rust. Il>eno agents. Kell at i
factory prices on 30 days’ tree trial k
We pay el I freight. S7 bclgfcte of farm
and iHiultry fence. Catalog Pres.
COILED 8PNINC PENCE CO.
—liox *«9 Wflnehaeter. Indiana._
Good Positions Assured.
£»kSTo,uS45:SS.l£
lajiki, Gcrvenora, etc., who have eaulMal #_vw_
onatoa dcnan of oar rraduataa. W« haw more
iiankera, bualnaaa man and railroad oArtala on
tha Southf *r*duaU“ U**n any oO»er.Cotta*a in
Tiie beat and moat complete couraaa In Book
T*»""«I*F. ClTfl Ba^rica.
lUUroading, I ubtic Accounting, Ke.
Be Mure to Met Oar (stale***.
FALL’S BUSINESS COLLEGE
ALEXANDER FALL. Pi adilani
Naabvilie, ... T«aa«Maa
Your paper is only half used when
you have read It through. Either
file it then for future reference or
hand to some neighbor before it
gets old.
| THE HOME CIRCLE.
THE WEATHER.
S FARMERS in the country, as the seasons go and come.
Is purty much like other folks—we're apt to grumble somf
The spring's too back'ard fer us, er too for'ard ary one —
We ll Jaw about it anyhow, and have our way er none!
The thaw's set in too suddent; er the frost's stwyed In the ho||
Too long to give the wheat a chance, and crops is bound to spoil
The weather's eether most too mild, er too outrageous rough.
And altogether too much rain, er not half rain enough!
Now what I'd like and what you'd like is plane enuff to see;
It's Jest to have old Proveddenee drop round on you me
And ast us what our views Is first, regardin' shine er rain.
And post 'im when to shot her off. or let her on again'
And yet I'd ruther, after all—consldern other chore*
P got on hand, a-tendln' both to my affares and your*—
I'd ruther miss the blame I'd git, a ruling things up thare.
And spend my cxtry time In praise and gratitude and prayer
— Jame* Whitcomb Riley.
JELLIES AND PRESERVES.
Why So Many Failure* Are Made With Thr«*> HHH«ni Food
Product*—Heal thf nine** of IVoprrty Made Fruit Swart*—How
to Inauro flood JHIy. and How to Care for It Whew Made.
By Ha*. F. L. Stma*.
■— — itr> Aiim r reemnn rmnirr. a
talented and successful col
t—lege president, a writer and
lecturer of universal charm, when
asked what she considered her great
est achievement promptly replied:
"Currant Jelly." Mrs Palmer's
spontaneous answer Illustrates a
universal fact In the life of woman
kind, that while rlrrumstances now
and again may remove her from the
direct processes of the home, busi
ness or professional ambitions may
claim her time and effort, yet under
neath It all there remains an In
stinctive love and pride in the house
wifely art. In this response also, me
rond triumph, possibly, after repeat
ed failure.
Ws Meed to Kal More Hwsets.
If I were to rail attention to a par
ticular and almost universal lark in
the food combination upon the
table* of our country homes I should
say it is the absence of sugar In the
dietary. The de«lre for sweets seems
to be universal and the fart that
children crave them aeem* to be an
Indication that sugar Is needed m the
diet. The fact that children In the
''/'•■•if; UU mn * ruir, tn«Mr
full quota of sweet* in the alluring
and nftime* unhealthy forma offer
ed to the rhildren of the town, where
highly colored rheap randle* are sold
under all sorts of disguise* at every
street corner, to be eaten at proper
or Improper Intervals, as the chance
may In*, offer* opportunity for a sub
stItution of aweeta In other more hy
gienic forms.
Hecause sugar Is a highly concen
trated food, It is best fitted for aaaltn
llatlon hy the body when It is served
with other food* Hlnce sweet*
should be taken at regular meal
times, not between meals, Jelllee,
preserves, and marmalade* afford In
an acceptable way the necessary re
quirement.
In canning and preserving fruits,
sugar syrups of greater or less den
slty are essential. Canned fruits are
highly Improved In quality, fiavor
and appearance by the addition of
sugar. In fruits of high sugar ratio
the proportion may he one to six
that is. one pint of sugar to six pint*
of raw fruit. In lower sugar content,
a proportion of one to eight Is de
sirable. In preserving, equal part*
of fruit and sugar Is considered the
correct sugar content, although we
find good results are obtainable with
a somewhat less sugar proportion,
varying again wnn me quality or the
fruit
The frulta beet adapted for pre
serving are strawberries. flg*. rher
riea. plums, quince* The marma
lades require less sugar, one-half the
amount used in preserve* More
care In cooking is necessary since no
water 1* added to the fruit and
sugar The seed* should be removed
from berries, by pressing them
through a sieve. a«d the fruit pulp
and sugar given long, alow cook
ing
Home Note* on Jelly Making.
Housekeeper* who succeed with
canned and prenerved products re
peatedly fall with Jelllm, eo It 1* to
this province that we wish lo direct
our most painstaking effort Aa to
the Jelly-makir^L process two quen
tlona are cqpfeHntly asked "Why
doe* not my Jelly harden?" "What
cause* my Jelly to eandy?" It la
easy to answer, that too much or too
little sugar was used; that the Juice
was cooked for too long or too short
a time Thc»r eiplanatlons do not
help the housekeeper, for she re
member* that at other times, the
same proportion of sugar and time
of cooking gave perfect Jelly T<«
another aourre. then, must be traced
the cause of lurrm# at one time and
failure at another
In all frutta when ripe or nearly
»o, there (a a substance whlrh the
rhemlat rails ' pectin It Is some
what similar to starch In Its proper
Uea. It Is due to this substance,
therefore, that fruit Juices, by means
of heat, may be converted Into Jelly.
It la Important that the Jelly maker
should understand when thla Jelly
making element la at Ita beat When
the fruit Is barely ripe, or even a
trifle under-ripe, the pectin Is at the
height of Its efllrlrnry as a Jelly pro
ducing agent.
rult* vary as to the quantities of
pectin, sugar, acid and gums In their
composition, which again renders the
process uncertain. An acid fruit Is
the most suitable for Jelly-making,
though a few acid fruits, as the
strawberry, have so Untie of the
Jelly-making pectin present that It
Is difficult to overcome Its absence
The very best fruits for Jelly are cur
rant, crab apple, apple, quince,
grape, blackberry, raspberry, peach
It requires more skill to make Jelly
from fruits to which water must he
added, such as apples, quince, pear,
than from the more Juicy fruits, the