Pullman herald. [volume], August 04, 1911, Image 2

About Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989

Image provided by: Washington State Library; Olympia, WA

                
.Canning and Preservation of Fruit
' By Miss Cora White,
A graduate, ot W. S. C. with the
Class of law
In order that the best results may be
obtained the fruit lor canning should
uot be over-ripe. In general, ripe
fruits are less acid than green, and
contain less starch, woody material,
/and crude fiber, and the carbohy
drates commonly referred to as pro
tein bodies and correspondingly
larger amounts of the different sug
ars.
Fermentation and bacterial chang
es occur soon after the ripened stato
has been reached. Thus it is more
difficult to preserve the fruit then
than when it is not so fully matured.
When a fruit has begun to ferment
it la hard to destroy the ferment
organisms and their spores so as to
prevent further fermentation. How
ever, there are some fruits which aro
improved by the proper kind of stor
age, as is the case with Home varie
ties of pears and apples.
It is of great importance that the
housewife know the changes which
accompany the growth, ripening and
storage of fruits. Thus, in cider mak
ing, the fruit should be used when
the cider and vinegar content is high.
as the quality of elder and vinegar is
largely determined by the amount
of sugar present.
Under-ripe fruit is the most sat
isfactory for jelly-making, for it still
contains the so-called pee tin bodies
rather than the sugars and other car
bohydrates characteristic of fully rip
ened fruit.
Principles of Canning and Preserving
The principles underlying the va
rious processes of the preservation ;
of fruits, whether by canning, pre- ]
serving, etc., are: (a) thorough ster- I
Ilazation of the fruits and of all uten- I
alls and (b) the sealing of the ster- i
llized fruit to exclude all germs. I
A clean place In which to work Is
the first essential of thorough ster- '
ilizatlon of the fruits and of all uteu- i
swept and then dusted thoroughly
with a damp cloth; the clothing of
the workers and all towels used
should be clean. Thus there will be
fewer mould spores to float about.
To sterilize utensils used in the
care of fruit, the stewpans, spoons, j
strainers, etc., may be put on the
fire in cold or boiling water and boil- ,
ed ten minutes. Tumblers, bottles,
glass jars, and covers should first
be washed annd then put in cold wat- ,
er and heated gradually to the boil
ing point, and then boiled ten or tit
teen minutes. The jars must be tak
en, one at a time, from the boiling
water at the moment they are to be
filled with the boiling fruit. If rubber
bands are used, dip in hot water,
but do not let stand. Use new rub
bers each season, '1111] care should be
taken that the rims of the covers
are not bent, as jars cannot then be
hermetically sealed.
The fruit to be sterilized should
be sound and clean. Fruit should be
first washed before being prepared
in any way: for example, strawber
ries should be washed before being
hulled. Otherwise more or less dirt
might be washed Into the stem cav
ity, the berry would absorb more
moisture, besides the firmness of the
fruit is better retained.
The best way to wash berries is to
put them In a colander and pour
cold water over them. The quickest
and easiest way to wash peaches is to
drop them into boiling water for j
a few minutes, or better yet, fill a I
wire basket and place in boiling wat
er and leave for about three minutes,
then lift out the basket. Place bas
ket for a few moments in a basin of
cold water, lift, let drain and peel,
Plums and tomatoes may be prepar
ed in this manner for peeling.
Utensils Needed
The main thing to be remember
ed In regard to the utensils used, is
that all the fruit is more or less acid,
and that this acid attacks tin or iron
giving a bad color and a metallic
taste to products; therefore utensils
of these materials should not be used.
The jelly pans and preserving kettles
should be porcelain-lined, enameled.
or of a metal that will not form any
troublesome chemical combination
with the fruit juices. Aluminum ware
Is growing rapidly in favor for this,
as well as most other lines of cook
ery.
The most necessary articles to
have at hand are two preserving
kettles, one colander, one fine strain
er, one ladle, one large-mouth fun
nel, one wire basket, one wire selve,
long-handled spoons, wood) masher,
a few large pans, silver-plated paring
knives, flat-bottom clothes boiler.
wooden racks to put in bottom of
boiler, squares of cheese cloth, jelly
bag and plenty of clean towels.
It is well to have at hand small
Iron rings which may be slipped un
der the preserving kettle when the
stove becomes too hot. Several small
asbestos mats should be kept on
hand.
As fruit keeps its shape better by
not being cooked In deep layers,
broad-bottomed kettles should be
used. This also hastens the cooking
process, especially in Jelly making,
for the more surface there is expos
ed to the heat th.' quicker the mater
ial will cook . ■
Selection and Preparation
Fruit should /not be gathered and
I allowed to stand long before using,
las it loses Itsifreshness. If Impossible
l to use fruit at once put where It will
keep cool and 1 usp. Prepare oaly as
much fruit as can be cooked while
1,. st.HI retains Its color and crispufss.
In order to hasten the canning or
preserving of fruit have the syrup
in preparation, or if the sugar is to
be added to tho fruit have it meas
ured before preparing the fruit. Any
thing that will make the work more
convenient la a saving of time and
labor, Decide upon the amount of
fruit to be cooked at a time and have
two measuring bowls, one for the su
gar and one for the fruit. As the
fruit is being prepared drop in the
fruit measuring bowl and when bowl
is full both fruit and sugar are ready
lor preserving kettle and the way
Is clear lor another measure of fruit
to be prepared ami put in the sec
ond preserving kettle.
To Prevent Fruit Discoloration
li pared or cut fruit Is exposed to
tl.o air it rapidly turns black in color
owing to the action of oxydoses, or
ferments usually present in fruit, up
-1.11 the tannin or oilier readily oxidiz
able bodies which are also normal
fruit constituents.
To prevent such discoloration, drop
such fruit as apples, etc., into a/bowl
of cold water which has been made
slightly acid — (one tablespoon full
of lemon juice to a quart of water)
also salt or lime water Is sometimes
used.
Another source of discoloration of
fruit is the kind of knife used in pre
paring. The action of the acid of the
fruit on a steel knife Is the same as
that which takes place when fruit is
cooked in an iron kettle, thus leav
ing stains and dark placeson the fruit
besides giving it a metallic taste.
To prevent this a silver-plated knife
should be used.
Various Methods of Canning
The old-fashioned method of can
ning lias always been to add the fruit
to a syrup in a preserving kettle and
When cooked dip into jars and seal.
But the housewife Is now on the
alert to find even newer and better
ways; ways that mean the saving
of time and strength, and yet produce
the same desired results.
Probably the best of the more re
cent methods is that of cooking the
fruit in the can, itself. Tho fruit is
prepared the same as for the old
way, and the making of the syrup
Is the same. Place the fruit in a ster
ilized jar. When well filled pour the
syrup over it. slightly cooled so as not
to break the jars and screw cap on
loosely. If Economy jars are used,
rinse caps in cold water and adjust
on jars with one clamp only. Have
ready a flat-bottomed clothes boil
er in the bottom of which has been
placed a wooden rack on which to
set the jars, in order that they may
not come in contact with the bottom
"I' the boiler, otherwise they would
break.
The water in the boiler should
come up to within an Inch of the top
of the jars or necks. The water should
be of the same temperature as the
fruit in the jars. To avoid breaking
the jars should be placed in the boil
er so as not to touch. Cloth or folded
newspaper should he placed between
the jars and the sides of the boiler.
Cover boiler and bring water to a
' boll, The lime of boiling will neces
sarily depend upon the nature of the
j fruit—-small fruits will need to be
I cooked about one-half hour, the
harder fruits will require from three
quarters of an hour to one and one
half hours When the fruit is cooked
lift out of the- jars, place on towel
rung out of hot water, screw lid on
tightly, label and set aside to cool.
Another method which has not yet
come Into general use is that of cook-
Ing the fruit in the oven, which does
sway with standing over the hot
stove and the constant watching In
volved in the old method. Prepare the
j fruit as for canning, place in porce
! lain basins on an asbestos mat in
the oven. If the fruit is not juicy
a little water may be added to start
th( process. When done, can. If the
amount of Juice Is deficient, add
boiling water. Pears and peaches are
more easily cooked in this way than
i the other varieties of fruits.
There is another method of cook
■ ing fruit in the oven which is better
• suited to ail classes of fruits and has
. the advantage over the preserving
. kettle in that the shape., color and
: flavor of the fruit is retained better
. than when cooked in preserving ket
f ties.
This is the method of cooking the
fruit In the jars In the oven.
Cover floor of oven with asbestos
mat or put into the oven shallow pans
containing about two Inches of boil
ing water. The pans are really bet
ter, tor If the syrup runs over the
pan catches It. Prepare the fruit
and make the syrup the same as for
any other method of canning. Fill
the hot jars with the fruit, and
pour in enough syrup to fill the Jar.
As in canning, run blade of a silver
Run. around inside/ of edge of jar to
permit air bubbles to arise to top
and break. Place jars on mat or pans
iv moderately hot oven. Cook small
fruits ten minutes, the larger, harder
fruits will require more time. If the
jars are not full when removed from
the oven, fill with boiling syrup, wipe
and seal. If Economy jars are used
follow general directions for the ap
plication of "Economy lids." If screw
covers are used tighten them after
the glass has cooled.
The amount of sugar required for
the small fruit is a little over half
a pint to a quart jar of fruit. Large
fruits, such as peaches, pears, quin
ces, crab-apples, etc., will require
about a pint of syrup to a quart jar
of fruit. .No one set rule can be given
leu the sweetening of fruit, owing to
the' variety of fruits and the differ
ent in personal tastes and prefer
ence, In fact, the less sugar used,
the fresher and more! natural the
fruit will taste- when opened for win
ter use.
Fruits may be canned without any
sugar iind then heated with sugar
for table use when opened. Many
prefer putting up fruit in this man
ner for pies. The fruit can be run
through a seive and made into fresh
butters, etc., or combined with win
ter tipples for butters or various mar
malades. For canning many prefer to
let. the fruit stand in the sugar over
night and cook the next morning in
their own juice.
All canned fruit should be plainly
tabled and set away in a dry place. A
box containing one hundred labels
should not cost more than ten cents.
The color of the fruit can be retained
by slipping paper sacks over the jars
or laying newspapers over and down
the trout of the shelf.
Diverts Funds Illegally But County
.'Makes Profit
Although the treasurer of Pacific
county is officially reported to have
illegally diverted $100,000, the coun
ty officials have persuaded the state
officers not to start criminal proceed
ings or other actions on the ground
that the tut was done without crimin
al intent, has saved the county about
$7,000, and that procedure would
make public the invalidity of county
warrants and destroy the standing of
warrants throughout the state with
investors in such class of securities.
The deputy prosecuting attorney
of that county, in conference with the
state Officers, said that this case dif
fers from that wherein Geo. Bog,
city treasurer of Tacoma, was sent to
the penitentiary a number of years
ago for diverting funds where the
diversion really meant ii large sav
ing to Tacoma taxpayers.
The state officials have been trying
to keep these facts quiet but in ans
wer to direct questions Fred Leg
horn said today:
"Pacific county was heavily in debt
in its road and bridge fund and under
the law as 'aid down in an official
opinion by the attorney general, no
county may legally contract indebt
edness for road and bridge work
while in debt to this fund. The Pa
cific county people were anxious for
good roads and at a special election
authorized an issue of $100,000 in
bonds to build two specific roads and
construct tour bridges. The bonds
were sold and cash received.
The treasurer instead of keeping
this money in a separate fund trans
ferred it to the county road and
bridge fund and used it to pay off
outstanding debts. It is estimated he
saved about $7,000 in interest by this
act. Contracts were let to the amount
of $60,000 for the road work author
ized by the special bond election. Of
course this is a debt the county will
have to pay. How they are going to
do 30 I do not know. I am Informed
inothing has as yet been paid to the
contractors.
The prosecuting attorney has asked
that no prosecution be started here
until the officials have been given an
opportunity to see If they cannot
work out their salvation. He says al
so that under the circumstances and
there being no criminal intent and
a saving to the county made it would
be impossible to get a Jury in the
county that would convict the treas
urer if prosecution was started.
State Cattle are All to lie Tested
Between 300 and 400 head of cat
tle owned by the state and used in
connection with the various state in
stitutions, are to be tested for tuber
culosis by Dr. S. B. Nelson, in charge
of the Investigation work being car
ried on by the state experiment sta
tion and veterinary science depart-
I ment.
| Dr. Wegner. who is connected with
tin' staff at the Washington State Vet
erinary hospital No. 2, Spokane, left
there for Medical Lake to test the
COWS at the Insane asylum. Dr. E. T.
Baker will superintend the work at
the state penitentiary at Walla Walla
and other institutions of the south
eastern part of the state, while Dr.
E. J. Drake of Seattle will have
charge of the tests at Chehalis.
; .
WASHINGTON SCHOOLS
BEST IN NORTHWEST
| v/-^: .
F. F. Nalder, Deputy State Superin
tendent, Says Washington's
Educational System See
to None in This Sec
tion, <f
F. F. Nalder, a graduate of W.S.C.
at Pullman, Wash., now deputy state
superintendent of public instruction,
has returned to Olympla from the
National Educational convention In
California, and he announces that
Washington has a school system that
compares most favorably In every
particular and is superior in many
respects to those of the other Pacific
Coast states. He declares that Wash
ington has handled Its land grant
better than any other state and that
as for summer schools for teachers
that Oregon is just where Washing
ton was twelve' years ago.
"Our educational system is In some
respects the best on the coast," said
Mr. Nalder. "Our system of county
and city adoption of text books, by
boards of education so constituted as
to render them Interested only ln
the educational value of the books
selected, Is a step in advance. I
talked with a number of leading
school men and representatives of
publishing houses, both from the
coast and Eastern States, and it was
tin- universal consensus of opinion
that in this respect Washington has
one of the best systems in operation
anywhere. Also, our school system
is proving to lie second to none that
I can learn of. Neither of the coast
states have made such rapid progress
in the development of practical
branches, such as the manual arts
and domestic economy, as has been
made In Washington during the past
five years. Indeed I met one woman
who has been assigned the task of
installing these branches in one of
Ihe largest cities of Southern Cali
fornia, and she is planning to come
to Washington to study our system
with a view to copying It for Califor
nia.
"1 spent some days in Oregon, vis
iting summer schools at the State
University and the State Agricultural
College, In the development of sum
mer schools for teachers, Oregon is
where we- were twelve' years ago. 1
found one of our leading school men,
Superintendent .1. G. Colllcott, of Ta
coma, giving a course of lectures at
the University of Oregon, and his pu
pils and colleagues there are great
ly pleased with his work.
"One noticeable lack In Oregon
arises from the fact that her land
grants for educational purposes were
all sold, not to say frittered away,
years ago, before great value became
apparent. A study of Oregon condi
tions convinces me of the wisdom of
our guarding most jealously this
great heritage of the schools of Wash
ington.
"While leading spirits in Oregon
are vainly wishing they might have
their land grants back, ours are
steadily increasing the worth of our
educational endowment.
"The state of Washington was well
represented at the convention of the
National Educational association.
About 350 were present from this
state, and in every public discussion
that took place that I heard, the sane
and advanced views expressed by
Washington men won universal re
spect, ami greatly increased my pride
in our state. State Superintendent
Dewey, who was the leading spirit in
getting our large delegation there,
deserves great credit for the fine
representation of our state that was
present."
Vaccination for Hoi? Cholera.
Probably the most important irk
that is being conducted by the veter
inary department of tho A. & M. Col
lego of Texas Is the war on hog
•holera which Is being carried on by
Dr. Mark Francis, professor of veter
inary science and surgery, and Dr.
Ross P. Marsteller, associate profes
sor.
To the United States Department
of Agriculture is due the credit for
the discovery that inoculation would
reduce the mortality in a herd of
hogs affected with hog cholera and
that it would make Immune a hog
that had been treated. The bureau
of animal industry of the United
States department of agriculture
carried on experiments for years;
there was work in the laboratory and
work in field experiments that were
numerous, but finally these experi
ments resulted in the highly impor
tant discovery that hog cholera
could be prevented. When it was
fully demonstrated that this could be
done, the United States department
of agriculture invited the represen
tatives of the various state experi
ment farms to attend meetings held
at the experimental farm of the bu
reau of animal Industry near Ames,
lowa, and twenty-five states were
represented at three meetings. Dr.
Ross P. Marsteller attended for the
Texas experiment station of the A.
& If. College. There the evidence of
the serum was presented and demon
strations in Its use were had. Dr.
I Marsteller returned to Texas and
since that time he and Dr. Francis
have carried on experiments on their
own account, have gotten the beat
results and have furnished the serum
to the farmers of the state at the
actual cost of production. Very lit
tle money was provided by the legis
lature for this workonly $500 per
year being allowed—and the result
was that they could not undertake it
on as large a scale as the exigencies
of the situation demands, but by
economical use of the resources, hy
requiring those who were supplied
with the serum to pay its actual cost
of production, they managed to ,do
a great deal of good. Dr. Marseller
has been sent for on several occas
ions to take charge of herds of hogs
which had cholera and he has had
fine success In the use of the serum.
It is unnecessary to give the his
tory of the disease. It is found in
practically all sections of the United
States where there are hogs, a gov
ernment bulletin making the asser
tion that it has been prevalent in
this country since 1833, when an out
break was discovered in the state of
Ohio. While outbreaks may occur
at any season of the year, the great
majority of instances are in the late
summer and fall. The mortality
has run as high as 100 per cent In
some herds, but the average is be
tween 70 and 80 per cent.
. Dr. Marsteller recently in a public
address called the attention of the
farmers to the many ways in which
cholera can be started in a herd of
hogs. He called attention to the un
sanitary conditions that are allowed,
damp or cold sleeping places, dirty
troughs and dirty drinking places.
He also related that hog owners car
ried the hog cholera germ from one
herd of hogs to another. If cholera
gets into a herd of hogs in the
neighborhood, Farmer Jones will go
over to see its effect. He will walk
about the pen, kick a hog to start
him up that he may see the symp
toms. Then be will go back home
and arouse his own hogs. With the
same foot, he will kick one of his
hogs to see his symptoms. That
foot very probably has brought along
the hog cholera germ. According to
Dr. Francis and Dr Marsteller there
are many ways the disease may be
carried into a herd of hogs, but the
main thing to be done is to keep
the germ away from the hog herd.
It requires the sacrifice of live
hogs to produce the serum. Dr.
Francis and Dr. Marsteller, at the
A. & M. College, use the immuning
method which was discovered by the
bureau of animal industry of tin'
United States department of agricul
ture, which is as follows:
A vigorous hog—that is, one
which has recovered from an attack
of hog cholera or which has been ex
posed to the disease without con
tracting it—is treated with a large
quantity of blood from a hog sick of
hog cholera. After a week or two
blood is drawn from the immune by
cutting off the end of the tail. After
standing, the blood clot is removed
and the serum or fluid portion of the
blood is mixed with a weak solution
of carbolic acid and filled into steri
lized bottles. There is in this fluid
portion of the immune's blood the
serum which will protect hogs from
hog cholera. • This serum is used In
either one or two ways, viz: (1)
The serum Inoculation; (2) the sim
ultaneous inoculation. These two
methods of treatment are carried out
as follows:
Serum Inoculation —■ The hogs
which are to be protected are Injec
ted on the inside of the hind leg with
a suitable dose of the serum alone.
This injection will serve to protect
hogs from hog cholera for several
weeks and In some cases for a lon
ger time, but if the hog is not ex
posed to hog cholera within a few
weeks after this treatment, the im
munity which is conferred by the
serum will gradually lessen in degree
and the hog may again become sus
ceptible. If, however, the hog is
exposed to, hog cholera within a
short time after the injection of
the serum, the immunity becomes,
so far as experiments have shown, of
permanent and lifelong duration.
From what has been said it will be
seen that the Injection of the serum
alone Is especially to be recommend
ed In cases where there Is immediate
danger of exposure, especially when
valuable hogs are carried to fairs
and in yards where the disease
has already broken out, but has not
progressed very far. In herds of
this character, all the well animals
may be treated, and even in the case
of slightly sick animals, much good
may be accomplished by the serum
Injection.
Simultaneous Inoculation—ln this
form of vaccination the same serum
is used as is employed when the ser
um alone is used, but in addition to
the serum, there is injected on the
opposite side of the body, in the
same manner as the serum, a very
small amount of blood taken from a
hog sick with hog cholera. This
simultaneous injection of serum and
virulent blood confers upon the In
jected pig a permanent and lasting
Immunity, and is, therefore, to be
recommended In cases of well herd,
which may not be exposed for Mm
months after the treatment
It is estimated by Dr. Marsteli.,
that the cost of producing the serum
is about 25 cents the dose. He be
lieves the serum preparation should
not be attempted by untrained men
but rather that it should be handle
by those who have made a study of
the methods.
High GradesNo Examination
County School Superintendent
Mattoon has received in
structions from the office of State
Superintendent H. B. Dewey that the.
act of the recent legislature, provid
ing that certificates, or rather 90 per
cent grades on certificates from other
states, will be accepted in Washing
ton hereafter.
The legislature of 1911 enacted a
law which permits the superinten
dent of public Instruction to accept
grades of 90 per cent or above on
valid certificates from other states
under certain conditions 1 in lieu of
tho examination. That section of
the law reads as follows:
"Credits of 90 per cent or over on
. valid certificate obtained by ex
amination in any other state ia
which the examination questions are
prepared and answer papers graded
by the slate department of education
may be accepted subject for subject
in accordance with the rules and
regulations prescribed by the state
hoard of education."
The following points in the law
are especially noted:
I. Grades must be 90 per cent or
above.
2. They must be on a valid certi
ficate.
3. The certificate must have been
issued by a state department.
4. The questions upon which the
applicant was examined must have
been prepared by a state department.
'>. The answer papers of the ap
plicant must have been graded by a
.'tate department.
6. An entire certificate can not
be accepted. Only subject for sub
ject.
Bules of the State Board.
'.. The certificate shall show on
its face that It is issued by the state
department and be signed by the
state superintendent of public In
struction or other representative of
the state department.
_. The original certificate must
accompany application, but will be
returned provided the teacher at the
time of making application for a cer
tificate in this state forwards a copy
of such original for filing.
3. Any applicant, whose certifi
cate does not show on its face the
grades upon which the certificate
was issued, may file such grades
when properly certified to by the su
perintendent of public instruction,
or other representative of the state
department.
■1. Only grades indicated by fig
ures and based on a scale of 100 per
cent shall be accepted.
5, "Subject for subject," as stat
ed in the law, shall be construed to
mean only such subjects as represent
work fairly parallel to that required
by the laws of this state: Provided,
however, that (1) a standing In pen
manship or writing shall be accepted
in lieu of the examination in pen
manship and punctuation; (2) the av
erage of the grades in English and
in American literature may be ac
cepted as a standing in literature;,
(4) biology will be accepted in lieu
of either (a) botany, or (b) zoology.
6. No subject shall be accepted In
lieu of the State manual of Washing
ton.
7. Experience credits shall not,
under any circumstances, be added
to grades earned In other states.
' Certificates Accepted.
Alabama—Life, first and second
grade certificates.
Arkansas— State, life and profes
sional certificates.
Connecticut—State certificate.
Idaho Life, state, first, second
and third grade certificates.
Indiana— state License, pro
fessional state license, high school
state license, common school state
license.
lowa—State, diploma, state certifi
cate, first, second and third grade
certificates.
Kentucky Life diploma, state cer
tificate.
Michigan—lndorsed first grade
certificate.
Minnesota — Professional second
grade certificate, common school first
and second grade certificates.
If an applicant is In doubt he
should take the examination In sll
of the subjects. If he Is entitled to
grades which may be found on hi*
certificate, they will be credited to
him. •
The fact that a certificate is listed •
on this sheet does not bind the ■«
perintendent of public instruction to
accept the grades on it. The certi
ficate must be issued in accordance ,
with the law and the rules of the
state board of education. In man/
cases this can be determined only *-
ter the certificate has been exam*0 **1
by us.