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Wisconsin State Horticultural Society / Annual report of the Wisconsin State Horticultural Society for the year 1910
Volume XL, Part II (1910)

Harper, Blanchard
Hints from an old maid's garden for home gardeners,   pp. 217-218 PDF (415.6 KB)


Harper, Blanchard
Canning vegetables from the home garden--supplementary notes,   pp. 218-220 PDF (643.2 KB)


Page 218


WISCONSIN STATE HORTICULTURAL SOCIETY.
furrow, I watered it thoroughly, then put in the beans and
covered them half the depth of the furrow, about two inches with
earth, which I watered thoroughly again, and then filled up the
rest of the furrow with dry earth. The plants came up in the
usual time without further watering and bore a fine crop, as-
sisted by the cheese-cloth screen, until well into October.
CANNING VEGETABLES FROM THE HOME GARDEN-
SUPPLEMENTARY NOTES.
BLANCHARD HARPER, Madison, Wis.
(See Vol. XXXIX, p. 214.)
Everyone interested in the canning of vegetables as described
in my notes in the Report for 1909, should procure from the
Agricultural Dept. at Washington, Farmer's Free Bulletin No.
359, "Canning Vegetables in the Home." Naturally I prefer
my own methods, but the bulletin contains so much that is valu-
able that every one interested in the subject should secure a
copy.
One fact stated there solved for me a problem that had long
puzzled me; namely that peas gathered from the same vines
within a day of one another should taste so differently when
canned. A farmer grew for me two bushels of "Advancer" peas
picked them in the evening and drove six miles the next day
to deliver them. They seemed in good condition. I canned
some that day and the remainder the next. Those cans of
peas kept perfectly-there was no sign of spoiling, but they
were as flat and tasteless as sawdust. I find the explanation in
the following statement the author of the bulletin Mr. J. I.
Breazeale, makes in regard to corn, one which I believe holds
true in regard to all sweet vegetables, and on which too much
stress cannot be put. After stating that vegetables should be
gathered fresh, if possible with the dew on them, and kept damp
of corn the amount of sugar diminishes very rapidly after the
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