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 LIBRARY OF CONGRESS 
 
 
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 Copy 1 
 
 UNIVERSITY BULLETIN 
 
 LOUISIANA STATE UNIVERSITY 
 
 Published by the Louisiana State University and Agricultural and Mechanical 
 College at Baton Rouge. Issued monthly except November and December. 
 
 Entered December 22, 1909, at Baton Rouge, La., as second-class matter, under 
 Act of Congress of July 16, 1S94. 
 
 VOL. V— N. S. 
 
 JULY, 1914 
 
 No. 7 
 
 The Vegetable Garden 
 
 General Rules for Preparing and Cooking Vegetables. 
 
 
 | 
 
 
 
 
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 COMPILED BY 
 Miss Elizabeth B. Kelley, 
 
 Miss Ola Powell, 
 
 Extension Department, Louisiana 
 State University 
 
 Geo. L. Tiebout, 
 
 Experiment Station, Louisiana"^ 
 State University 
 
 APPROVED BY 
 T. H. Harris, 
 State Superintendent of Education 
 
 o 
 
 ooo 
 
 o 
 
 
Agricultural Extension Department, 
 Louisiana State University 
 
 E. S. Richardson, Director. 
 
 W. H. Balis, Assistant Director; in charge of Hog Clubs. 
 
 Miss R. M. Billings, State Supervisor Schools of Home hlw*- 
 nomics. 
 
 Miss Ola Powell, Assistant in Canning Clubs. 
 
 J. A. Redhead, Assistant in Charge of Corn Clubs. 
 
 M. Q. Osboen, Secretarj. 
 
^2* 
 
 GARDEN PLOT. 
 
 3 feet 
 
 Plot may be 66 feet square. 
 
 1. Select a well drained plot. 
 
 2. Plan the garden carefully. 
 
 3. Measure the length and width of the garden. See plant 
 table on last page. 
 
 4. Mark a line for each row of vegetables and name the rows. 
 
 5. Plan a succession of crops. 
 
 6. Draw a working plan. 
 
 7. Put on the lines in the plan in brackets [ ] the names of 
 plants which follow the first planting. 
 
 8. Study catalog of garden tools. 
 
 9. Plan for a hotbed and cold frame. 
 
GENERAL RULES FOR PREPARING AND 
 COOKING VEGETABLES. 
 
 1. Clean carefully, removing outer covering and bad spots. 
 
 2. If not ready to cook immediately allow to stand in fresh, 
 cold water not longer than half hour. 
 
 3. Cook until tender in freshly boiling water, add salt when 
 vegetables begin to soften. 
 
 4. Drain immediately they are cooked, otherwise they become 
 soggy and water soaked. 
 
 5. Important: Hot food is served in hot dishes, cold food in 
 cold dishes. 
 
 6. To keep vegetables warm put them in pan over hot water. 
 
 Special directions for special vegetables may be found in 
 following pages. 
 
COLLECTION OF HAND TOOLS FOR THE SCHOOL GARDEN. 
 
 PLANNING FOR THE GARDEN. 
 
 1. Put all tools in order and if necessary buy new ones. 
 
 2. Buy light weight hoe and rake. 
 
 3. Fit up a convenient place to keep your tools. 
 
 4. Keep your tools well cleaned and they will last longer. 
 
 5. Plan for best crops by studying fertilizers. 
 
 6. Select the vegetables you wish to grow. 
 
 Tomatoes 
 
 Eggplant 
 
 Lettuce 
 
 Beets 
 
 Radishes 
 
 Cabbage 
 
 Corn 
 
 Carrots 
 
 7. Select fertilizers: 
 
 Onions 
 Green onions from sets 
 
 Potatoes 
 
 Beans 
 
 Peas 
 
 Okra 
 
 Squash 
 
 Pumpkin 
 
 Melon 
 
 Sweet potatoes 
 Cauliflower 
 Brussels sprouts 
 Kohlrabi 
 Herbs 
 
 (a) Barnyard fertilizers. 
 
 (b) Phosphates. 
 
 Most soils in Louisiana need both humus and phosphorus: 
 Barnyard fertilizer at the rate of 20 to 40 tons per acre; acid 
 phosphate, 200 to 600 lbs. per acre for garden purposes. 
 
GENERAL RULES FOR CARE OF VEGETABLES. 
 
 1. The best time for picking vegetables is very early in the 
 morning before the sun dries the dew and heats them. 
 
 2. As soon as picked, vegetables should be cleaned and kept in 
 a cool place until ready for use. 
 
 3. Lettuce and other green vegetables may be kept fresh and 
 crisp by wrapping in wet cheese cloth and putting in heavy 
 brown paper sack and hanging in the air. 
 
 4. All vegetables may be freshened by allowing them to stand 
 in cold water, but they should not remain longer than a half 
 hour. 
 
 5. AVilted green vegetables may be freshened by first cutting 
 them while beneath the surface of the water, and allowing 
 them to stand for 10 or 15 minutes in the water. 
 
 Send for government bulletin, Dept. of Agriculture, Wash- 
 ington, D. C. (No. 256). 
 
JANUARY. 
 
 YOUNG PLANTS IN COLD FRAMES. 
 
 PREPARING FOR EARLY CROPS. 
 
 1. Plant tomatoes, hell peppers, and eggplant seeds in drills 
 in hotbeds three inches apart and about one-half inch deep. 
 
 2. Plant cabbage and lettuce in cold frames. 
 
 3. Plan the spring garden carefully. 
 
 4. Select a well drained sandy loam soil if possible. 
 
 5. Remove from garden all rubbish that will not decay. 
 fi. Prepare the soil by plowing and harrowing. 
 
 7. The best soil is the best foundation for the best garden. 
 
 8. In Southern Louisiana sow beets, radishes, spinach, mustard, 
 turnips, and parsley if weather permits. 
 
 9. The best results will be obtained from a well pulverized soft 
 bed for the baby seeds. 
 
SPECIAL RULES FOR POTATOES 
 
 1. Pare thinly to avoid removing most nutritive portion. 
 
 2. Boil slowly so the potato cooks evenly. 
 
 3. After draining, shake the potatoes gently in the pan in 
 which they were boiled over the heat to dry them. 
 
 4. Serve always in an uncovered dish. 
 
 5. Baked potatoes: Scrub potatoes well and bake in hot oven 
 or hot ashes, crack the potato open just as soon as soft to 
 allow the steam to escape and keep the potato from being 
 heavy and soggy. 
 
FEBRUARY. 
 
 A FIELD OP RADISHES. 
 
 LAYING OFF AND FERTILIZING THE GARDEN ; TRANS- 
 PLANTING AND SEEDING IN THE OPExN. 
 
 1. The vegetables will get more sunlight if the rows run north 
 and south. 
 
 2. Mark the distance apart the plants should stand when trans- 
 planted. See plant table of last page. 
 
 3. Transplant cabbage and lettuce from cold frame to field in 
 rows 3 feet apart for cabbage and 18 to 24 inches apart in 
 rows, lettuce in rows 12 to 15 inches apart, 8 to 10 in the 
 rows. 
 
 4. Transplant plants from hotbed to cold frame, usually set- 
 ting 4 inches apart each way. 
 
 5. If the soil is properly fertilized plant beets, radishes, tur- 
 nips, peas and Irish potatoes. Notice table in back of book. 
 
 6. If soil has not been properly fertilized spade under barn 
 yard manure about 2 to 4 loads to 1-10 acre. 
 
10 
 
 SPECIAL RULES FOR STRONG FLAVORED 
 VEGETABLES, SUCH. AS CABBAGE, TUR- 
 NIPS, ONIONS, CAULIFLOWER, ETC. 
 
 1. All strong flavored vegetables should be cooked in a large 
 amount of water and cooked without a lid. 
 
 2. Onions should be peeled under water and water changed 
 twice while cooking. 
 
 3. Special rules for green vegetables: Use as little water as 
 possible and cook gently. 
 
II 
 
 MARCH. 
 
 A COLLECTION OF VEGETABLES READY FOR MARKET. 
 
 GENERAL PLANTING OF THE GARDEN. 
 
 1. In Southern Louisiana all the available space in the garden 
 should be filled this month. 
 
 2. Plant bush and pole beans, squash, cucumbers, melons, 
 okra and sweet corn as soon as the soil is warm and mellow 
 and works well. See table in back of book. 
 
 3. Transplant tomatoes, eggplants and bell peppers in the 
 garden after the danger of frost is over. See table in back 
 of book. 
 
 4. Look out for cut worms; they hide in the earth around the 
 base of the plant. 
 
 5. Do not spread stable manure on the land just before trans- 
 planting tomatoes. 
 
 To kill cut worms: Mix 1 cupful wheat bran with molasses 
 to hold it together, adding % teaspoon paris green; make into 
 small balls and drop around plants. 
 
12 
 
 SPECIAL RULES FOR TOMATOES. 
 
 1. If you are cooking the tomatoes to serve as a vegetable, cook 
 in uncovered vessel. 
 
 2. If you are cooking tomatoes for a soup, cook them covered. 
 
 3. Special rules for cooking rice: Wash rice through at least 
 six waters, or until all cloudiness is removed. Drain thor- 
 oughly. Bring to the boiling point three brimful cups of 
 water. Add the salt and a tiny bit of lard. When water 
 is boiling briskly add the rice gradually, so as not to stop 
 the boiling. Don't stir. The grains should be kept moving 
 by the boiling water. Cook about fifteen minutes, during this 
 time the cover pushed to one side. At the end of the fifteen 
 minutes the grains should be soft, not the least gritty. Re- 
 move the cover and at the same heat let dry out for five min- 
 utes. If cooking on gas stove, at the end of five minutes 
 lower gas and let the drying out process continue for twenty 
 to thirty minutes longer. If cooking on a wood or coke 
 stove, at the end of the five minutes place cooked rice on 
 back of stove or in oven to dry out. When cooked each 
 grain will be puffed to almost three times the size of the un- 
 cooked grain. Always cook rice with a lid over the flame. 
 On gas stoves an asbestos lid is recommended. Never stir 
 rice while cooking. If lard is objected to it can be omitted. 
 It lends a brilliancy to the cooked product. 
 
 BAKING POWDER BISCUITS. 
 
 1. 2 cups flour, 1 teaspoon salt, 4 teaspoons baking powder, 2 
 tablespoons lard, 1 cup of milk. Mix and sift dry ingredi- 
 ents, cut in lard with two knives, add gradually enough of 
 the fluid to make a soft dough (it is impossible to determine 
 the exact amount of liquid owing to difference in flour) , toss 
 on a floured board and roll lightly to a half-inch in thick- 
 ness, cut with a biscuit cutter, place in a pan and bake in a 
 hot oven fifteen minutes. 
 
 Caution: Handle as little as possible. 
 
13 
 
 APRIL. 
 
 ^r ~« *'I%k jg| <tto 
 
 2. 
 3. 
 
 4. 
 
 GLOBE OR BUR ARTICHOKE. 
 
 CULTIVATING THE VARIOUS CROPS. 
 
 In North Louisiana the tender vegetables, «uch as beans, 
 
 cucumbers, etc., may have to be planted during the early 
 
 part of this month after a severe winter. 
 
 Keep the garden well worked with prong hoe. 
 
 Cultivate often ; no weeds or grasses should appear in a well 
 
 kept garden. 
 
 Train the tomatoes to stakes and prune them by pinching 
 
 out the suckers which appear between the main stalk and 
 
 leaf stem. 
 
14 
 MAY. 
 
 STRAWBERRIES. 
 
 CULTIVATION CONTINUED. 
 
 1. Work with all your might ; keep down weeds and grasses. 
 
 2. Ground from which crops have been harvested may be 
 planted to okra, butter beans, corn and sweet potatoes. See 
 table in back of book. 
 
 3. Watch for worms and bugs; kill them. 
 
 4. Catch a toad and keep him in your garden; insects taste 
 good to him. 
 
 5. Let no weeds go to seed. 
 
 FOR A DELICIOUS STRAWBERRY SHORTCAKE. 
 
 . Use biscuit dough baked in cake tin, split through the center, 
 butter well, add sweetened curshed strawberries, sprinkle 
 top with powdered sugar and decorate with whole berries. 
 This may be served with plain cream or whipped cream. 
 
 . Artichokes. Serve with mutton or as a salad. 
 
15 
 JUNE. 
 
 
 A FIELD OP CABBAGE. 
 
 HARVESTING AND CANNING. 
 
 1. Get the canning outfit in readiness to take care of your sur- 
 plus crop. 
 
 2. As soon as the crops are harvested clean the ground and get 
 it in readiness for the summer planting. 
 
 3. Spread well-rotted stable manure over the vacant spots 
 and work into the soil thoroughly. 
 
 4. Clean and burn diseased plants and weeds. 
 
16 
 
 COOKED MAYONNAISE DRESSING 
 
 Yolks 2 eggs 1 teaspoon mustard 
 
 1 tablespoon flour 1 cup milk 
 
 1 tablespoon sugar 2 tablespoons melted butter 
 1 teaspoon salt 14 cup hot vinegar 
 
 1. Mix dry ingredients, mashing lumps smooth with back of 
 spoon. 
 
 2. Slightly beat, the yolks and mix in the dry ingredients, add 
 
 2 tablespoons of melted butter, beating all the while, add 1 
 cup of cold milk, stir well and cook over a pan of hot water 
 very slowly until the mixture coats a spoon. Now add the 
 y± cup of hot vinegar and take from the fire; if the mixture 
 should curdle, add 2 tablespoons cold water and set pan 
 into cold water and beat until it becomes smooth. 
 
 3. Fresh dressing 
 
 4. Oil, lemon juice, salt and pepper. Shake all well in a bottle. 
 
 y<z teaspoon salt 2 tablespoons vinegar 
 
 Yi teaspoon pepper 4 tablespoons olive oil 
 
17 
 JULY. 
 
 SUMMER SQUASH AND SWEET CORN. 
 
 PREPARING AND PLANTING THE PALL GARDEN. 
 
 1. Two hundred pounds of a good brand of cotton fertilizer or a 
 mixture of equal parts of cotton seed meal and acid phos- 
 phate to one-tenth of an acre may be necessary on soils of 
 average fertility. 
 
 2. Begin to plant for fall garden. 
 
 3. Plant cabbage, cauliflower and tomatoes in hills in the gar- 
 den. See table in the back of the book. 
 
 2. 
 
 PEANUT BUTTER. 
 
 Shell freshly roasted peanuts, remove the skin; now grind 
 
 the nuts and work to a smooth paste, adding enough salt to 
 
 season. 
 
 Sometimes when the nuts are not oily enough a little butter 
 
 or olive oil is worked into the paste. 
 
18 
 AUGUST. 
 
 YOUNG PLANTS IN OUTDOOR SEED BED. 
 
 PLANTING OP FALL CROPS CONTINUED. 
 
 1. This is the time when most of the fall garden is planted. 
 
 2. Plant radishes, beets, turnips, bush beans, lettuce, mustard, 
 cabbage, fall Irish potatoes, shallots and onion sets. See 
 the table in the back of the book. 
 
 3. Cabbage worms should be hand picked or poisoned with 
 powdered arsenate of lead by dusting lightly from a cheese 
 cloth sack. 
 
 GENERAL SUGGESTIONS FOR CANNING VEGETA- 
 BLES. 
 Most people believe there is some mystery about canning. 
 The secret of canning all vegetables, first, is absolute cleanliness 
 and sterilization. To begin, good fresh vegetables are necessary; 
 withered vegetables do not make a good canned product. Cans 
 should be scalded, jars must be covered with cold water, allowed 
 to boil fifteen minutes, filled with clean vegetables or fruit, ster- 
 ilised and sealed air tight. This done, there is no danger of your 
 product not keeping. Follow recipes in government bulletins 
 Nos. 521, 359, 203. 
 
 Different vegetables and fruit have to be sterilized or proc- 
 essed for different length of time. 
 
19 
 SEPTEMBER. 
 
 DRY ONIONS PROPERLY TRIMMED AND READY FOR MARKET. 
 
 PLANTING HARDY VEGETABLES FOR THE WINTER 
 
 GARDEN. 
 
 1. Sow onion seed after September 15 in Southern Louisi- 
 ana for spring crop or green onions for late winter. 
 
 2. Plant all vegetables mentioned for August except Irish pota- 
 toes and bush beans. 
 
 3. Plant lice should be killed with a whale-oil soap spray; 
 about 1 pound to 8 or 10 gallons of water. 
 
 4. Set strawberry plants during this month. 
 
20 
 
 CREAMED ONIONS. 
 
 Put onions in cold water, remove skins while under water, 
 drain, put in boiling salted water; boil 5 minutes, drain and 
 again cover with boiling water; cook until soft but not broken 
 drain and cover with a thin white sauce. 
 
 White Sauce. — Melt 2 tablespoons butter and add l 1 /) table 
 spoons of flour, y± teaspoon salt and a few grain? of pepper 
 then add gradually the cup of scalded milk, adding about y s a t 
 a time, stirring until well mixed, then beating until it thickens 
 and is smooth. 
 
 Pickled Onions. — Peel small white onions, cover with brine, 
 allowing l 1 /!' cups salt to 2 quarts of boiling water, and let stand 
 2 days; drain and cover with more brine and let stand 2 days 
 and again drain; make more brine and heat to boiling, put in 
 onions and boil 3 minutes, piit in jars, with bits of mace, white 
 pepper, corn cloves, bayleaf and red peppers; fill jars to over- 
 flowing with vinegar scalded with sugar, allowing 1 cup sugar 
 to 1 gallou. Cork while hot. 
 
21 
 OCTOBER. 
 
 BEANS READY TO PICK PROM AUGUST SOWING. 
 
 HARVESTING THE SUMMER PLANTINGS. 
 
 1. Any available space in the garden may be filled with root 
 crops, such as turnips and radishes ; also spinach, lettuce, etc. 
 
 2. Cabbage may also be planted in South Louisiana. 
 
 3. In North Louisiana build a cold frame. 
 
 4. Select a protected spot for the cold frame. Put a 1 x 12-inch 
 plank 10 to 12 feet long on edge, supporting it with pegs. 
 Four or five feet in fiont of this place a 1 x 6-inch plank 
 of same length. Board up the ends, making a box. About 
 every 2 or 3 feet nail a narrow strip from the back to the 
 front to hold up the cloth covering. One edge of this cloth 
 should be tacked to the back of the frame, the other edge 
 extending several inches over the front. It is a good plan 
 to hem the front edge and place a pole through this hem. 
 This pole will serve to weight the cloth down when the cold 
 frame is closed. It will also be convenient to roll the cloth 
 on in ventilating. 
 
22 
 NOVEMBER. 
 
 MEMBER OP BOYS' CORN CLUB IN HIS CORN FIELD. 
 
 PREPARING FOR WINTER. 
 
 1. In North Louisiana onions and cabbage seed should be plant- 
 ed in cold frames for transplanting during the winter. 
 
 2. In South Louisiana keep all ground busy growing the hard- 
 ier crops, such as lettuce, spinach, radishes, mustard, turnips, 
 carrots, etc. 
 
 3. Try to give all the land a dressing of manure and commercial 
 fertilizer at least twice a year. 
 
 COMBINATION. 
 
 RICE, TOMATOES AND BELL PEPPER. 
 
 Use deep baking dish, well greased; cover the bottom with 
 about 1 inch of cooked rice; above this put in a thin layer of 
 tomatoes ; season well with butter, salt and bell peppers cut in 
 small pieces; continue a layer of rice and a layer of tomatoes 
 until top is reached ; cover top with layer of bread crumbs ; bake. 
 Top may be sprinkled with cheese before bread crumbs are added. 
 
23 
 
 BLACKBERRY JAM. 
 
 Pick over blackberries ; mash a few in the bottom of a pre- 
 serving kettle, using a wooden spoon or a potato masher, and 
 continue mashing until fruit is used ; heat slowly to boiling point 
 and add gradually an equal quantity of heated sugar. Cook 
 slowly 45 minutes; put in stone jar or tumblers. Blackberries 
 and raspberries are fruits most often used for making jam and 
 both require equal weight of sugar. 
 
 MAYHAW JELLY. 
 
 Follow recipe for apple jelly. Wash, remove stem and blos- 
 som end. Put in granite or porcelain preserving kettle and add 
 cold water to come nearly to top of apples ; cover and cook slowly 
 until apples are soft; mash, draw through a coarse sieve; avoid 
 squeezing apples, which makes jelly cloudy. Then allow juice 
 to drip through a double thickness of cheese cloth or jelly bag. 
 Boil juice 20 minutes, add equal quantity of sugar, boil 5 min- 
 utes, skim and if a spoonful will jell when tried in a cold saucer, 
 turn it into glasses. Put in a sunny window and let stand 24 
 hours; cover and keep in a cool, dark place. (Mayhaws may be 
 left whole.) 
 
24 
 DECEMBER. 
 
 GROUND AROUND EVERY HOUSE SHOULD BE SHADED BY 
 SUCH TREES. 
 
 MAKING OUT YEARLY REPORT. 
 
 1. Prepare a record of your year's work. 
 
 2. You should have grown two or more crops on the same land 
 during the year. 
 
 3. Take good care of your plants in the cold frame in North 
 Louisiana, airing them occasionally. 
 
 4. Plan for the hotbed and cold frame in South Louisiana. 
 
25 
 
 PLANT TABLE FOR HAND CULTIVATION. 
 
 Name of Vegetables 
 
 Tomatoes 
 
 Cabbage 
 
 Egg plant 
 
 Lettuce (head) . . 
 
 Beets 
 
 Radishes 
 
 Corn (sweet) . . . 
 
 Carrots 
 
 Peas 
 
 Onions 
 
 Potatoes 
 
 Onion sets 
 
 Beans (in hills) . 
 
 Okra 
 
 Squash 
 
 Pumpkin 
 
 Melon 
 
 Sweet potatoes. 
 Cauliflower .... 
 
 Kohlrabi 
 
 Brussels sprouts 
 Herbs 
 
 Width Apart of 
 Rows 
 
 3 
 
 2 
 
 3 
 
 12 
 
 12 
 
 12 
 
 3 
 
 12 
 
 12 
 
 3 
 
 12 
 
 IS 
 
 3 
 
 3 
 
 3 
 3 
 1 
 2 
 
 12 
 
 to 
 
 feet 
 
 4 
 
 3 " 
 
 4 " 
 
 18 inches 
 18 " 
 18 " 
 
 4 feet 
 IS inches 
 
 3 feet 
 IS inches 
 
 4 feet 
 18 Inches 
 24 ■« 
 
 4 
 4 
 4 
 4 
 4 
 4 
 2 
 3 
 IS inches 
 
 feet 
 
 Distance Between 
 Plants in Rows 
 
 2 to 
 1 " 
 
 10 
 4 
 
 Thin 
 1 
 
 Thin 
 2 
 4 
 
 4 
 
 12 
 
 2 
 
 2 
 
 12 
 
 4 
 
 18 
 
 6 
 
 feet 
 
 inches 
 
 feet 
 
 inches 
 
 feet 
 
 inches 
 
 2 
 2 
 
 3 " 
 6 " 
 
 1 foot 
 
 6 inches 
 18 " 
 3 feet 
 
 3 " 
 
 4 " 
 4 " 
 
 15 inches 
 
 2 feet 
 
 6 inches 
 24 " 
 12 *• 
 
26 
 TIME FOR PROCESSING FRUIT AND VEGETABLES. 
 
 ASPARAGUS. 
 
 No. 2 cans, 18 minutes, at 232 degrees, 7 pounds pressure 
 No. 3 cans, 25 minutes, at 232 degrees, 7 pounds pressure 
 
 BEETS. 
 No. 2 cans, 20 minutes, at 22S degrees, 5 pounds pressure 
 No. 3 cans, 25 minutes, at 228 degrees, 5 pounds pressure 
 
 BEANS. 
 
 No. 2 cans, 20 minutes, at 235 degrees, 8 pounds pressure 
 
 No. 3 cans, add 30 minutes to time given for No. 2 cans 
 
 No. 10 cans, cook 60 minutes longer than No. 2 cans 
 
 CAULIFLOWER. 
 No. 3 cans, 35 minutes, at 240 degrees, 10 pounds pressure 
 
 CARROTS. 
 No. 2 cans, 20 minutes, at 240 degrees, 10 pounds pressure 
 
 CORN. 
 No. 2 cans, 40 minutes, at 250 degrees, 15 pounds pressure 
 
 PLAIN HOMINY. 
 No. 2 cans, 35 minutes, at 250 degrees, 15 pounds pressure 
 
 HOMINY WITH TOMATO SAUCE. 
 No. 3 cans, 55 minutes, at 240 degrees, 10 pounds pressure 
 
 OKRA. 
 
 No. 2 cans, 10 minutes, at 212 degrees 
 No. 3 cans, 15 minutes, at 212 degrees 
 
 PEAS. 
 Early June, 20 minutes, at 240 degrees 
 
 NEW POTATOES. 
 Potatoes, medium size, 15 minutes, at 232 degrees 
 
 SWEET POTATOES. 
 Use No. 3 cans, 60 minutes, at 240 degrees, or 10 pounds pressure 
 
 SAUER KRAUT. 
 No. 3 cans, 30 minutes, at 240 degrees, 10 pounds pressure 
 No. 10 cans, 1 hr. 30 min., at 240 degrees, io pounds pressure 
 No. 10 cans should contain 4% lbs. of kraut (solids) 
 
 SUMMER SQUASH. 
 30 minutes, at 232 degrees, or 7 pounds pressure 
 
 SPINACH. 
 20 minutes, at 240 degrees, or 10 pounds pressure 
 
27 
 
 SUCCOTASH. 
 \'o. 2 cans, 65 minutes, at 250 degrees, or 15 pounds pressure 
 
 STANDARD TOMATOES. 
 No. 2 cans, 20 minutes, at 228 degrees, 5 pounds pressure 
 
 No. 3 cans, 28 minutes, at 232-235 degrees, 7 pounds pressure 
 No. 10 cans, 60 minutes, at 240 degrees, 10 pounds pressure 
 
 BLACKBERRIES. 
 No. 2 cans, 5 minutes, at 8 pounds pressure 
 No. 3 cans, 12 minutes, at 8 pounds pressure 
 
 STRAWBERRIES. 
 No. 2 cans, 5 minutes, at 228 degrees, 5 pounds pressure 
 
 APPLES. 
 No. 2 cans, 4 minutes, and No. 10 cans, 6 minutes, in boiling water. 
 Be sure that the water is at a jumping boil every minute of the time. 
 
 No. 
 
 APRICOTS. 
 3 cans, 4 minutes, at 240 degrees, 10 pounds pressure 
 
 No. 10 cans, 10 minutes, at 240 degrees, 10 pounds pressure 
 
 FIGS. 
 No. 2 cans, 20 minutes, at 235 degrees, 
 No. 3 cans, 30 minutes, at 235 degrees, 
 No. 10 cans, 45 minutes, at 235 degrees, 
 
 8 pounds pressure 
 8 pounds pressure 
 8 pounds pressure 
 
 No. 
 
 GRAPES. 
 3 cans, 10 minutes, at 240 degrees, 10 pounds pressure 
 
 No. 10 cans, 20 minutes, at 240 degrees, 10 pounds pressure 
 
 PEACHES. 
 
 No. 2 cans, 6 minutes, at 235 degrees, 8 pounds pressure 
 
 No. 3 cans, 8 minutes, at 235 degrees, 8 pounds pressure 
 
 No. 10 cans, 20 minutes, at 235 degrees, 8 pounds pressure 
 
 PEARS. 
 
 No. 2 cans, 12 minutes, at 232 degrees, 7 pounds pressure 
 
 No. 3 cans, 15 minutes, at 232 degrees, 7 pounds pressure 
 
 No. 10 cans, 25 minutes, at 232 degrees, 7 pounds pressure 
 
 PLUMS. 
 No. 3 cans, 4 minutes, at 240 degrees, 10 pounds pressure 
 
 PINEAPPLES. 
 No. 2 cans, 8 minutes, at 240 degrees, 10 pounds pressure 
 No. 3 cans, 10 minutes, at 240 degrees, 10 pounds pressure 
 
 KUMQUATS AND LOQUATS 
 
 Nn. 2. cans. 20 minutes at S pounds presesure, or 1 hour in boiling water. 
 
 QUINCES. 
 No. 2 cans, 6 minutes, at 240 degrees. 
 
28 
 
 YEARLY REPORT. 
 
 Cost of Plowing 
 
 Cost of Pulverizing Soil 
 
 Cost of Seeds and Plants 
 
 Cost of Fertilizer 
 
 Amount of Fertilizer 
 
 Kind of Fertilizer 
 
 Cost of Sta.k''n.; and Pruning 
 
 Cost of Gathering Fruit 
 
 Number of Cans Bought 
 
 Number of Glass Jars Bought 
 
 Cost of Canning Supplies 
 
 Cost of Canning Labor 
 
 Receipts from Fresh Vegetables 
 
 Value of Vegetables Used at Home 
 
 Value of Canned Vegetables 
 
 Value of Other Products of l-10th Acre 
 
 Total Value of All Products 
 
 Total Expenses 
 
 Net Profit 
 
29 
 
 FORM FOR MONTHLY RECORD 
 
 Name of Vegetable 
 
 Record these items 
 each time in proper 
 place, giving date 
 of each. 
 
 Rent of land 
 
 Soil preparation 
 
 Manure 
 
 Commercial fertilizer 
 
 Seed 
 
 Planting seed 
 
 Plants 
 
 Transplanting plants. 
 
 Cultivation 
 
 Pruning 
 
 Staking 
 
 Gathering 
 
 Yield 
 
 Fresh products sold. 
 
 Fresh products used 
 
 at home 
 
 Canning 
 
 Cans 
 
 Glass jars 
 
 Cans sold 
 
 Jars sold 
 
 Cans used at home. . 
 Jars used at home.. 
 
 Quantity. . . , 
 
 (in sq. ft.) 
 
 Hours 
 
 Quantity. . . 
 
 (tons) 
 Quantity. . . 
 
 (pounds) 
 Quantity. . . 
 
 (pounds) 
 Hours 
 
 Quantity. . . 
 
 (number) 
 
 Hours 
 
 Hours. 
 Hours. 
 Hours. 
 Hours. 
 
 Cost. 
 Cost . 
 Cost . 
 Cost . 
 Cost . 
 Cost . 
 Cost . 
 Cost . 
 Cost . 
 
 d 
 
 Quantity. . . . 
 
 (pounds) 
 Quantity. . . . 
 
 (pounds) 
 Quantity. . . . 
 
 (pounds) 
 Quantity. . . . 
 
 (pounds) 
 Quantity. . . . 
 
 (No. & size) 
 Quantity. . . . 
 
 (No. & size) 
 Quantity. . . . 
 
 (No. & size) 
 Quantity. . . . 
 
 (No. & size) 
 Quantity. . . . 
 
 (No. & size) 
 
 Quantity. . 
 
 (No. & size) 
 
 Cost 
 Cost 
 Cost 
 Cost . .|„ 
 
 Value.).. 
 
 I 
 Value.).. 
 
 Value. ].. 
 
 I 
 Cost . .1. 
 
 I 
 Cost . . L 
 
 I 
 Value. I.. 
 
 I 
 Value. I.. 
 
 I 
 Value. I. 
 
 I 
 Value. I. 
 
 X 
 o° 
 
 3 
 3 
 
 
 1. Do not neglect any one of these items. 
 
 2. Count your own time as worth 10 cents for every hour worked. 
 
 3. Estimate rent of land $1.00. 
 
 4. Count all commercial fertilizer and hired help at actual cost. 
 
 5. Count barnyard manure at $2.00 per ton, a good two-horse load 
 ton, and a one-horse load as half a ton. 
 
30 
 
 HISTORY OF CROP. 
 
 Note — Please give any interesting information and answer 
 these questions on the following blank pages. 
 
 (1) Size of the plat used for the crop you are writing about 
 
 (2) Kind and depth of soil. 
 
 (3) Kind of subsoil. 
 
 (4) When and how the soil was prepared. 
 
 (5) Condition of the plats when the seeds were planted or 
 the plants were put out. 
 
 (6) In case plants were used, how did you raise them? 
 
 (7) Date of planting, if seeds were started in hotbeds or cold 
 frames. 
 
 (8) Date of planting seeds in the open. 
 
 (9) Kinds of seeds used and where secured. 
 
 (10) If you transplanted plants, state how you did it. 
 
 (11) Width of rows. 
 
 (12) Kinds and quantity of fertilizer used. 
 
 (13) State any trouble you may have had with plant diseases, 
 insects, accidents, etc. 
 
 (14) How did you succeed in getting rid of these? 
 
 (15) How did you cultivate and manage the crop? 
 
 (16) In case staking was done, give date and method of same. 
 
 (17) Date of first bloom. 
 
 (18) Date of first fruit. 
 
 (19) Date of ripening. 
 
 (20) Did you prune the plants ? If so, state how you did it. 
 
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