The following items should be considered when outfitting a basic first-aid kit:

• 1 elastic-roll bandage
• Aspirin or ibuprofen
• Adhesive tape
• Alcohol swabs
• Antacid
• Antihistamine
• Antiseptic ointment
• Adhesive bandages, assorted sizes
• Bug repellent
• Bulb irrigating syringe
• Butterfly bandages
• Chemical heat and cold packs
• Dry-wash pads or wipes
• Diarrhea medicine
• Gauze pads
• Hydrocortisone cream (soothes allergic skin)
• Mirror, small and unbreakable
• Moleskin, 1 or 2 packets
• Cotton swab, sterile, packaged in pairs
• Safety pins
• Scissors (Swiss Army Pen Knife has scissors, small blade and nail file)
• Sunscreen
• Triangular bandage
• Tweezers

Inspect the contents before every trip and make sure the tools are clean and supplies in good condition. Replace expired medicines and add items you wished you had brought on the last trip. Make sure the container is durable and waterproof and stow it in an accessible compartment of your backpack.

To clean burnt and scorched pans, sprinkle liberally with baking soda, adding just enough water to moisten. Let stand for several hours. You can generally lift the burned portions right out of the pans. On non-stick cookware, stubborn stains can be removed by boiling 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup of water for ten minutes. Before using, season pan with salad oil. For copper pots, fill a spray bottle with vinegar and add 3 tablespoons of salt. Then spray the solution on copper pot. Let stand, then rub clean. Rub on Worcestershire sauce or catsup, and tarnish will disappear. Or dip lemon halves in salt and rub.

Clogged Drains:

To keep your drains unclogged from grease, pour a cup of salt water and a cup of soda into the drain followed by a pan of boiling water. The grease will usually dissolve immediately and open the drain.

Stoves & Ovens:

Keep salt near stove in case of a grease fire. Following a spill, sprinkle with salt immediately. When oven is cool, brush off burnt food and wipe with a damp sponge. An inexpensive oven cleaner: Set oven on warm for about 20 minutes, then turn off. Place a small dish of full-strength ammonia on the top shelf. Put a large pan of boiling water on the bottom shelf and let it sit overnight. In the morning, open and air for a while before washing off with soap and water. Even the hard baked-on grease will wash off easily.

Sinks:

Baking soda or club soda is excellent to clean stainless steel sinks. To remove water spots from a stainless steel sink, use a cloth dampened with rubbing alcohol. Spots on stainless steel also can be removed with white vinegar. If your kids leave toothpaste in sinks, take a washcloth and clean the sink and fixture with the paste. Rub stainless steel sinks with lighter fluid if rust marks appear. After the rust disappears, wipe with your regular kitchen cleaner. For a sparkling white sink, place paper towels across the bottom of your sink and saturate with household bleach. Let sit for 1/2 hour. Rinse. Never use bleach in colored porcelain sinks, because it will fade the color. Clean with mild liquid detergents, vinegar, or baking soda.

Bathroom:

Rubbing alcohol will remove the dull hair spray haze from your bathroom mirrors. Use rubbing alcohol or kerosene to remove scum and spots from bathroom fixtures. Glass shower doors will sparkle if cleaned with white vinegar once a week. To clean shower surrounds without getting your hands wet, use a sponge mop. Dip mop into a solution of 1/2 cup of vinegar, 1 cup of clear ammonia, and 1/4 cup of baking soda and one gallon of warm water. After cleaning, rinse with warm water. Lemon oil furniture polish will remove water spots on metal frames around shower doors and enclosures. Make your own ceramic-tile cleaner by mixing 1/4 cup of baking soda, 1/2 cup of white vinegar, and one cup ammonia to a gallon of warm water in a bucket. Stir and apply with a sponge or brush. This won’t keep between cleaning, so you will need to make a fresh batch each time. This can be harsh to your hands, so always wear rubber gloves when using.

Tea Kettle:

To remove lime deposits, fill with equal parts of vinegar and water. Bring to a boil and allow to stand overnight.

Windows:

Clean windows with a solution of 1/2 cup ammonia, 1/2 cup white vinegar and 2 tablespoons of cornstarch to a bucket of warm water. Shine windows with a newspaper. It’s cheap and easy. For a really fine shine, after the windows are dry, rub a clean blackboard eraser over them. Clean windows on an average temperature day. Too hot of a day will cause windows to streak. Dry windows outside in one direction and inside in the other direction. If you see a streak, you will know if it is inside or out. To keep frost off windows, add 1/2 cup rubbing alcohol or anti-freeze to each quart of water used. Rub the inside of windows with a sponge that has been dipped in the rubbing alcohol of anti-freeze. Polish with newspapers or paper towels. Make your own spray cleaner by filling a spray bottle with 3 tablespoons of ammonia, 1 tablespoon vinegar and cool water. Add a drop or two of food coloring to look like the blue or green kind. Eliminate sticky windows by dipping a small brush in petroleum jelly and paint it on the inside molding once a year. To clean window sills, pour a little diluted rubbing alcohol on a cloth and rub the entire surface. The spots will disappear and the sills will look freshly painted.

Important Papers:

Mildew on papers and books sometimes can be removed by dusting with cornstarch. Allow the cornstarch to remain on for several days before brushing off.

Eyeglasses:

Clean your eyeglasses with a homemade solution. Just fill an eyedropper with vinegar. Your lenses will be bright with no streaks. Vodka can also be used for cleaning your lenses.

Shoe Odors:

Rid foot odors from shoes by storing small sachets of baking soda in shoes. These can be made from old socks. Cut socks above toe area and then add a couple tablespoons of baking soda. Tie sock or use a rubber band to close the open area.

Recipe Books:

To keep spills and splatters off cookbooks, after finding the recipe you what to use, slide the open cookbook into a clear, large plastic bag. You’ll be able to use the recipe and keep the cookbook clean. Another way to preserve recipe cards is to store them in flip-top photo albums. You won’t even have to remove them while using your favorite recipe

Next time you go to the store or the movie theater, consider that your hard earned dollars may be paying not only for the good or service you buy but also to undermine your Second Amendment rights. Many of these companies actively oppose gun rights by supporting gun control legislation or by opposing legislation that expands gun rights (Volkswagen). Others give generously to anti-gun groups (Ben & Jerry’s) or their executives serve on the boards of anti-gun groups (Disney). Still others, refuse to do business with US gun manufacturers (Bank of America).

We’re not just talking about “No Firearms” signs at the front door, here. These companies are openly hostile to the Second Amendment. When you support these companies by buying their products you subsidize the anti-gun groups that they associate with or help pay the lobbyists and lawyers they hire to fight against your Constitutional liberties.

Volkswagen – Most recently lobbies against legislation to permit employees to keep firearms in their cars at work.

Bank of America – Recently told McMillan Group they no longer wanted their business because they were a firearms company.

Dannon Yogurt – Supports licensing and handgun registration, gave $150,000 to the so-called Million Mom March.

Ben & Jerry’s – Expensive ice cream for the Birkenstock Brigade. Has given hundreds of thousands of dollars to the Children’s Defense Fund over the years. CDF is an outspoken anti-gun group and fought hard to support the Washington DC gun ban before it was overturned by the Supreme Court in the Heller case.

Sara Lee Corporation – L’eggs panty hose, Hanes underwear, Ball Park franks, and Hillshire Farm smoked sausage. Sounds like a kinky party but it’s really a recipe for funnelling money to the Brady Center to Prevent Handgun Violence.

Levi Strauss Corp. – expensive jeans to pay for gun-control advocacy. Buy Wranglers instead.

Walt Disney Co. – Chaiman/CEO and President both serve on the board of CeaseFire, Inc.

Hasbro – Chairman, Pres. and CEO serves on the board of CeaseFire, Inc. Every action figure and Transformers movie ticket helps fund CeaseFire and other gun control groups.

MTV – Chairman serves on board of CeaseFire Inc. The music and the videos are bad enough. Not only are they trying to corrupt your kids, they want to re-write your Constitution.

Toys-’R-Us – Sells toy guns, but doesn’t want you to have real ones to protect the kids your buy the toys for.

Hyatt Hotels – Overpriced luxury hotel for snobby elitists. They take the extra they scam from you and spend it to advocate disarming you.

7-Eleven – Apparently only the people who rob the 7-Elevens are allowed to have guns.

America Online (AOL) – Remember back when there was dial-up internet? There was this cool service called AOL…you don’t? Me neither.

Hallmark Cards – Roses are red, violets are blue, give me your guns or we’ll take them from you.

Kenneth Cole – Clothing for metrosexual men and unrealistically skinny women, priced with just enough markup to cover the cost of gun-control advocacy.

Kansas City Royals – If they would focus on winning baseball games and not on supporting gun control maybe they wouldn’t suck.

Kansas City Chiefs – If they would focus on winning football games and not on supporting gun control maybe they wouldn’t suck.

Sprint Corp – First they buy NASCAR, now they want your guns.

Stoneyfield Farms Yogurt – To think I used to buy their yogurt for my daughter. I feel so dirty.

St. Louis Rams – If they would focus on winning football games and not on supporting gun control maybe they wouldn’t suck. I’m sensing a pattern here…

Time Warner Inc. – When you have cable, your cable company takes some of your fees and gives it to anti-gun groups. When your cable company gives to anti-gun groups, the anti-gun groups lobby for “sensible gun control”. Switch to DirecTV.

Broderbund Software – Chairman serves on the board of CeaseFire, Inc. I can’t name a single piece of software that they sell, but they must sell enough to give to anti-gun groups.

GAP Inc. – CEO serves on board of CeaseFire, Inc. Overpriced, overhyped clothing marked up to help pay for gun-control advocacy.

Google – The world’s largest online search engine has begun restricting searches for firearms info.  If you want to find info on guns for sale online, Google is not a good place to search.  I don’t use Google’s search engine at all anymore as a result of this and due to their policy of saving and selling your search info.  Try using DuckDuckGo, instead.  They don’t collect info on you or restrict your searches.

NBC - Bob Costas’ anti-gun rant in December 2012 on Sunday Night Football caused quite a stir and was commented on here. Costas would not have been allowed to vent his personal opinion if it were not okay with management and he suffered no ill effects from the outcry his comments caused. His statements were not isolated, though. Back in April 2012 the news division ran a hit piece on Remington arms, suggesting that their shotguns are defective, citing just 125 incidents in over 40 years. The story featured a paid “expert” whose experience is to serve as an expert witness in lawsuits against gun manufacturers. The expert attacked a Remington shotgun with a sledgehammer on video, trying to make it go off, but could not. But that did not stop them from suggesting that there should be a Federal agency with the authority to force a recall of “defective” firearms.

http://craigbushonshow.com/here-is-a-list-of-anti-gun-companies-you-should-know-about-2/

You probably don’t have a good vacuum chamber at home, but you almost certainly have a refrigerator. If you don’t mind waiting a week you can experiment with freeze drying at home using your freezer.

For this experiment you will need a tray, preferably one that is perforated. If you have something like a cake-cooling rack or a metal mesh tray that is perfect. You can use a cookie sheet or a plate if that is all that you have, but the experiment will take longer.

Now you will need something to freeze dry. Three good candidates are apples, potatoes and carrots (Apples have the advantage that they taste OK in their freeze-dried state). With a knife, cut your apple, potato and/or carrot as thin as you can (try all three if you have them…). Paper thin if you can do it. The thinner you cut, the less time the experiment will take. Then arrange your slices on your rack or tray and put them in the freezer. You want to do this fairly quickly, or your potato and/or apple slices will discolor.

In half an hour look in on your experiment. The slices should be frozen solid.

Over the next week look in on your slices. What will happen is that the water in the slices will sublimate away. That is the water in the slices will convert straight from solid water to water vapor, never going through the liquid state (this is the same thing that mothballs do, going straight from a solid to a gaseous state – mothballs are the only thing in a normal person’s life that sublimate naturally). After a week or so (depending on how cold your freezer is and how thick the slices are) your slices will be completely dry. To test apple or potato slices for complete drying, take one slice out and let it thaw. It will turn black almost immediately if it is not completely dry.

When all of the slices are completely dry, what you have is freeze-dried apples, potatoes and carrots. You can “reconstitute” them by putting the slices in a cup or bowl and adding a little boiling water (or add cold water and microwave.) Apples you can eat in their dried state, or you can reconstitute. What you will notice is that the reconstituted vegetables look and taste pretty much like the original! That is why freeze drying is a popular preservation technique.

WHO SHOULD HAVE A FOOD STORAGE PROGRAM?

We never know what emergency may befall us during which we may not be able to obtain food or drink. The emergency may be loss of job or inability to work due to accident or illness. This may result in a situation where financial resources to purchase food would not be available or may be decreased appreciably. Natural catastrophe such as flood, earthquake or storms may result in temporary inability to distribute food to supermarkets. Under these conditions even having money to purchase food does not mean it can be obtained. Even in the United States each of the above conditions occurs occasionally. Because of the possibility of such emergencies the Civil Defense recommends storing food and drink adequate for your family’s needs for a two-week period. Certain church organizations have recommended their members “Have on hand a year’s supply of food, fuel, clothing and where possible money.”

WHY HAVE A FOOD STORAGE PROGRAM?

A food storage program is essential to provide for ourselves and our family members in an emergency. The biggest motivator most adults have is to avoid hearing a hungry child cry. Even the most “macho” man is distraught if he cannot provide food or beverage to prevent a child from suffering.

WHAT TO STORE

Water
Since the human body is about 65 percent water we must consider it as an important nutrient. Rubner, a German physiologist, found that during starvation an animal can live if it loses nearly all the glycogen and fat, as well as half the body protein, but a loss of 20 percent of the water in the body results in death. One can live without food for over a month, but without water only a few days. Sources of water for our bodies come from l) fluid foods in the diet, 2) solid foods in the diet, and 3) water produced in the body resulting from metabolism of energy nutrients. Water is lost from the body by way of the kidneys (urine), skin (perspiration), lungs (expired air), intestinal tract (feces), and eyes (tears). (See Table 1.) A reasonable recommendation for water consumption per day would be a tablespoon for each 15 calories of food. A 2,200 calorie diet would require about 10 cups or 2 ½ quarts per day/ person. Water may be stored effectively by one of two methods: 1) individual containers of 1 -2 gallon size; or 2) large immovable reservoirs of 50-100 gallon size. The advantage of small individual containers is the ease with which they can be transported. Large reservoirs, although immovable, may be connected to a potable water system so that circulation of fresh water is continuous.

Water may be stored for long periods of time (5 years or more) if it does not react with the container or its components. Glass, polyethylene, polyester, or metallized polyester containers all work well. Insure that lids do not contain paper components. Adding an insert or barrier of any of the above plastics will work well. Water stored for long periods in proper containers may taste flat, but can be improved by shaking, causing some air to be incorporated with it.

Food Items

Enough people have eaten for a long enough period of time that some conclusions on “What to Eat?” can be drawn from experience. Some average amounts of the nutrients required for growth, maintenance and reproduction of the human system have been published (see Table 2). These nutrients are distributed among the food groups: l) milk/ cheese, 2) meat/ poultry/ fish, 3) vegetables 4) fruit, 5) bread/ cereal, and 6) fat/ alcohol/ sweets/ other. Appropriate servings from each food group combined into a daily intake will provide an adequate nutrient supply. There are three key principles to consider (i. e., variety, balance, and moderation) for diet selection. Enough data has been generated by our tax dollars so that any person can quickly determine a nutritionally sound diet to support and maintain good health. Such information is found in the Food Guide Pyramid.

Every individual does not like the same foods. Each family member should have some input into planning what foods to store. A simple, sensible rule is to store the foods that you normally eat, if they provide an adequate diet. This rule will insure that, l) family members will eat the food that is stored, and 2) stored food will be consumed within the shelf-life period. If the family prefers corn flakes, milk, sugar, juice and bread for breakfast, then these are the items to store. It is difficult to imagine much enthusiasm at the breakfast table if this family were to sit down to whole wheat, powered milk, honey, and a vitamin pill. A diet of these foods would become monotonous in a few days. Additionally, a marked alternation in diet could cause some temporary digestive problems.

Daily Food Guide

A Closer Look at Fat and Added Sugars
These are foods such as salad dressings, cream, butter, margarine, sugars, soft drinks, candies, and sweet desserts. Alcoholic beverages are also part of this group. These foods provide calories but few vitamins and minerals. Most people should go easy of foods from this group Some fat or sugar symbols are shown in the other food groups. That’s to remind you that some foods in these groups can also be high in fat and added sugars, such as cheese or ice cream from the milk group, or french fries from the vegetable group. When choosing foods for a healthy diet, consider the fat and added sugars in your choice from all the foods groups, not just fats, oil, and sweets .

Your food storage is only as good -and as nutritious -as the original quality.
Food comes in many forms. Fresh, frozen, dehydrated, canned, salted/ cured, pickled, smoked, and pasteurized food can all play a role in a good storage system. All of these foods require some energy for their production, harvesting, preservation, storage, and preparation (cooking). In the absence of traditional energy sources some food forms may not be available or may not store for the normal shelf-life period. It is possible to convert some forms of food with short shelf-life into other forms with longer shelf-life. Fresh apples which spoil in 3-4 weeks at ambient temperatures (70° F) may be held 4-5 months at refrigerated temperatures (32° F). Frozen meat may be thawed, salted to a level of 12 percent salt, and then held at 60° F for several weeks. Before the meat is consumed salt must be leached from the tissues using fresh water so the resulting cooked product will be palatable. Frozen meat may be thawed and then canned without loss of quality. Vegetables and fruits which have been frozen are not acceptable when thawed and canned, but some kinds may be readily dehydrated after being frozen for short periods.

Only store foods that your family will eat.

STARTING YOUR FOOD STORAGE

Food storage is viewed as a part of emergency preparedness. It is also a part of the program of a gardener to preserve and store away some of the fruits of his or her labor. Whatever the reason a person has for storing food beyond immediate needs, planning must be done to avoid waste. There are a number of approaches to building a food storage program. Only two will be outlined, which can be adapted to fit individual needs. A major reason for not having food storage is the expense. A simple way to avoid a large cash outlay is to merely purchase double the items on the grocery list with each shopping excursion. The extra items are then marked with the purchase date and put into storage to be rotated out and replaced on the next shopping trip. Perishable items such as fluid milk or eggs are difficult to work into this system. Therefore substitutes such as nonfat dried milk may be purchased for storage. Keep in mind, however, that there is a limit to the length of time that even these semi-perishable or dehydrated items can be stored. A disadvantage of the double purchase system is that it is not as easy to benefit from sales prices. One advantage is that items are only purchased that are routinely used in menu planning, thereby reducing waste and improving rotation. Another approach to beginning a food storage program is to use a lump sum of money such as a tax refund or a bonus check to purchase a large amount of basics for your family. The pamphlet “Essentials of Food Storage” has suggested that basics should include wheat, sugar or honey, salt and nonfat dried milk. While it is true that these items do store well, it is important that the family will use what they store. This list could be modified to include grain products such as wheat and white flour, pasta products, rolled oats, rice, dried beans, split peas, lentils and other dehydrated fruits and vegetables. Cracked or whole wheat products do not store well because the membranes are broken that keep the oil in the wheat germ away from the iron and other minerals in the endosperm and the bran layer. Rancidity occurs at a rapid rate. Rolled oats are heat treated which destroys the lipase enzyme and therefore will store quite well. When establishing a food storage program do not forget:

1. Store only those items you will use. If you do not currently include a food in your diet it is not likely that you will use it.
2. Do not purchase more than you will rotate and use within a 2 to 3 year period of time to reduce waste.
3. Insure that the quality of the item you purchase is acceptable. Quality does not improve upon storage for most foods.

Planning before you begin a food storage program will help to avoid pitfalls.

HOW MUCH TO STORE

Many families or individuals desire to maintain a 12 month supply of food. Most food storage systems in Utah involve growing and preserving food at home from gardens and orchards. Generally, these sources provide a major portion of foods to the storage systems between June and October. Home meat supplies are most commonly obtained in the fall of the year when wild game seasons occur, and following pioneer traditions of slaughtering domestic animals during the cooler months to take advantage of natural refrigeration. If you were to sample most Utah family food storage programs in November, about 45 percent would have adequate stores of food for one year. If the same families were resampled in May only 20 percent would still have a years supply on hand. Families which did not have a years supply in May had used food from storage and had no garden or orchard to replenish the supply during the winter months. For this reason, it is suggested that an 18 month supply be stored in order to maintain a 1 year supply of food. The extra 6 months supply of food would be available between December and June when most systems are at their lowest level. Families that were resampled and still had a years supply in May did so because they never used food from their storage system. We have analyzed over 10,000 food storage systems in Utah and found that many people are under the illusion that food lasts forever.

14 gallons of water per person (2 week supply)
1 pound of dry matter per person per day of dried foods

Their food storage systems are designed so that a years supply is purchased and stored until needed. Consequently they have some stored food that is 10, 20, and 25 years old. In view of what is known about shelf-life, these systems are quite wasteful and inefficient. One pound of dry matter provides about 1600 calories of energy. Because energy is the most critical item in a food storage program (it will prevent the baby from being hungry) it should be considered first. Thus dried beans, flour, wheat, rice, sugar, dried fruits or vegetables, pastas or dried skim milk all provide about 1600 calories per pound. While 1600 calories will not adequately meet the energy needs of a hard-working large man it will quiet hunger pangs for individual members of a family. One pound of dry matter per person per day serves as a basis for a food storage program. Generally in Utah with our home gardens a family will supplement the dried products with fresh fruits and vegetables in a storage pit or cellar as well as canned or frozen fruits and vegetables.

THE STORAGE AREA

The storage area should be located where the average temperature can be kept above 32° F and below 70° F. Remember that the cooler the storage area the longer the retention of quality and nutrients. Freezing of some items, such as canned products, should be avoided since the expansion of the food during freezing may rupture (metal) or break (glass) the container, or break the seal on lids on glass bottles, and allow the food to be contaminated. This could pose a serious safety risk when the food thaws. The storage area should be dry (less than 15 percent humidity), and adequately ventilated to prevent condensation of moisture on packaging material. The area should be large enough so that shelves can accommodate all of the stored food and adequate space is available to keep the area clean and tidy. A 9 x 12 foot room with 10 foot ceilings will provide adequate space for a family of six to store an 18 month supply of food. Food should not be stored on the floor. It is a good idea to have the lowest shelf 2-3 feet off the floor in flood prone areas. Shelves should be designed so that a simple rotation system can effectively allow the oldest food to be used first and the newest food to be held within the shelf-life period. When designing and building a food storage area, do it to minimize areas where insects and rodents can hide. As practical, seal all cracks and crevices. Eliminate any openings which insects or rodents may use to gain entrance to the storage area. Electrical equipment such as freezers, furnaces and hot water heaters should not be housed in the storage area. These appliances produce heat, unnecessarily increasing storage temperatures. Insulation of the storage area from other areas of the house will effectively reduce the average yearly temperature of the food.

The cooler your storage, the longer the food will maintain quality.

STORAGE LIFE

Quality and nutritive value of food deteriorates during storage, therefore foods should not be held for long periods beyond their established shelf-life. When food is stored too long, there is the risk of two things happening: 1) color, flavor, aroma, texture or appearance deteriorate to a level where people will not consume the food, and 2) nutrient deterioration may be severe enough to render the food an unreliable source of specific nutrients.

Properly processed canned, dried, and frozen (never thawed)
foods do not become unsafe when stored longer than the recommended
time, but palatability and nutrient quality are diminished.

CAUSES OF DETERIORATION

Self Destruction
All living systems, whether plant or animal, were designed with a self-destruction mechanism. With death or harvest, this mechanism is activated. If allowed to proceed, naturally occurring enzymes in the food will cause discoloration, and undesirable flavor and textural changes such as when an apple rots. As animals and plants are slaughtered or harvested, they lose the protective devices provided by a living system. When wheat is ground, the kernel dies and becomes vulnerable to rancidity.

Microorganisms
Bacteria, yeasts and molds are the most common causes of spoilage of food and foodborne illness. Processing methods are designed to control microorganisms by either killing them (ex. canning) or preventing their growth (ex. drying or freezing). It is important to realize that a food which is safe due to inhibition of microorganisms loses that safety when conditions change. Dried beans that are cooked are no longer safe to store at room temperature. When meat is thawed, it still contains living organisms and therefore must be held under refrigeration and used within a fairly short time period. Insects and Rodents Rodents deposit waste products in stored grains. Insects grow in flour, hatching eggs, to produce larvae. Cleanliness and good packaging are important in the avoidance of both problems. Contamination Stored food can become unsafe to consume from contact with undesirable substances. Be aware of what nonfood material is in close proximity to the stored food. This includes packaging in nonfood-approved substances such as storing wheat in plastic garbage bags. Chemical Changes Flavor and color changes can occur during storage; especially when stored in packages which do not exclude air and light. Baking powder can lose its sizzle and baked products won’t rise.

WHAT AFFECTS STORAGE LIFE

Shelf-life is defined as the period of time between slaughter or harvest and consumption. Shelf-life may be relatively short (a few hours) or may be extended for a number of months. Scientists determine the shelf-life of a food by storing it under carefully controlled conditions for a given period of time. During this storage period measurements are made to monitor changes in two important parameters: l) the quality of the food (i. e., color, flavor, texture, odor), and 2) the nutrients it contains (i. e., vitamins, protein, fat, water, minerals, and carbohydrate). There are several important factors which influence shelf-life and are important to consider in a food storage program. Temperature, humidity, packaging material, irradiation by sunlight, the protection from insects and rodents, and formation of natural toxicants are just a few of the parameters which must be considered in establishing shelf-life recommendations. Since storage temperature is one of the most important factors, perhaps a general rule might be appropriate. The lower the temperature the longer the shelf-life. Persons storing foods in a garage at an average temperature of 90° F should expect a shelf-life less than half of what could be obtained at room temperature (60-70° F) which in turn is less than half the storage life in cold storage (40° F). We have adjusted many of the recommendations to a 70° F environment (see Tables 3, 4, 5, 6). This is about the average basement storage temperature for Utah. Persons storing food at 90° F should reduce the recommendation by one-half in most cases. These recommendations were not made to establish how long food may be stored, but to provide data for a sensible rotation system. For instance, canned condensed milk may be stored safely for 5 years, but the quality and nutrient content will never be improved over what it was between 1-12 months. The quality may be so poor no one will consume it. Irradiation by sunlight can also induce physical and chemical changes in food. Insects and animals can consume food and spread disease. High humidity increases perishability of many foods. Selective packaging material which can exclude light, air, and moisture enhances the length of shelf-life.

PACKAGING MATERIALS

While many families have gone to great lengths to insure an adequate store of food in their homes, not much thought has been given to packaging the food. Food should only be stored in food-grade containers. A food-grade container is one that will not transfer non-food chemicals into the food and contains no chemicals which would be hazardous to human health. Some good examples of containers not approved for food use are trash or garbage bags, paint or solvent cans, industrial plastics and fiber barrels that have been used for non-food purposes. The safety of any packaging material can be determined by contacting the manufacturer and asking if a particular container is approved for food use. Many manufacturers are beginning to indicate on the container label if it is approved for food use. Consumers who have stored food in containers other than those approved for food use should dispose of the food immediately. Bury the food deep in the ground where animals do not have access to it. There is no stored food that is worth enough to risk chemical contamination by non-food chemicals and a potential hazard to human health. Plastic films and containers of food-grade quality are made from polycarbonate, polyethylene and polyester. They differ in characteristics of density, strength and barrier properties. To increase moisture and oxygen barrier properties, films have been laminated. Laminated plastics may include a metallic layer which will greatly increase barrier properties. Military food packaged in metallized polyester, polyethylene wrap has a long shelf life (5+ years) if kept cool. When safe packaging material has been identified, some suggestions as to size and durability are warranted. Containers for storage of dry foods such as wheat, beans, rice, oatmeal, and cornmeal should have a maximum of 20-30 pound capacity. These sizes may be moved easily by one adult person. More important is that these smaller amounts of food will be used up in a relatively short period of time, thus reducing the chance for contamination or infestation by insects. Smaller containers provide a way of using the food, but not exposing large quantities to the environment during use periods. Metal cans used in the canning industry are only designed to last a few years. Losses of canned foods usually occur due to breakdown of the can rather than extensive deterioration of the food under normal storage conditions. Sealed number 10 cans are popular for dehydrated foods mainly due to size, convenience and minimal exposure of the foods to the environment. Glass jars, which are popular among home canners, are quite inert compared to metal cans, but are less durable to shock. Fiber boxes, which were the original containers for glass jars, make excellent storage containers for jars of fruit since they exclude light and effectively separate individual jars to prevent breakage. Glass, metal and plastic containers, especially if they have tight-fitting lids and no open crevices or seams, are usually the containers of choice. If food items, such as grain or cereals, are insect-free when placed in these containers, they will most likely stay insect-free after a long period of storage. Glass jars have the advantage that you can see what’s in them. Flexible plastic containers last longer and are more durable if placed inside a rigid container. Information on the suitability of flexible plastic containers for protecting food from insect infestations is limited. If the food is insect-free to begin with, and if the packages are properly sealed, they should prove satisfactory.

Chemicals
Non-food household chemicals should not be stored in the same area with food. Volatile chemical compounds can be transferred to the food and affect the flavor and odor. These chemicals should be stored in a separate area where children do not have access to them. Many consumers have requested information concerning the chemical treatment of food prior to storage to extend the shelf-life and prevent insect infestation. Before using any chemical treatment, check to make sure it is safe to use and determine what levels of the chemical are safe and effective.

Date and rotate food in your storage.

KEEPING BAD THINGS OUT OF THE FOOD SUPPLY

Clean, cool, dry storage areas are preferred. Avoid storing food in open containers on shelves. Keep food storage areas free from spilled food and food particles. Good housekeeping helps prevent insect infestations. To prevent or at least minimize insect infestations in stored food products it would be ideal to store them somewhere between 35° F and 45° F. Realistically, if they can be stored below 65° F it will be helpful.

Insects and Animals
In the best interests of the family budget, food conservation, clean food and health, stored food items should be protected from contamination and damage from insect pests. Small flour beetles, dermestids, weevils, larder beetles, several kinds of moths and other stored food pests readily infest, contaminate, destroy, and consume accessible food supplies. It is important to prevent or reduce these kinds of losses whenever possible.

Prevent Insect Infestations
To prevent insect infestations in bulk foods, keep all stored foods in tight, clean, metal, plastic, or glass insect-proof containers that have tight fitting lids and no open seams or crevices. Store food off the floor and away from damp areas.

Fumigation with Dry Ice Prior to Storage
To fumigate home stored wheat or similar products, spread about 2 ounces of crushed dry ice on 3 or 4 inches of grain in the bottom of the container, then add the remaining grain to the can until it is at the desired depth. If fumigating large quantities use 14 ounces for 100 pounds of grain or 1 pound of dry ice for each 30 gallons of stored grain. At approximately 75 cents a pound for dry ice the cost of fumigating is reasonable. Since the fumes from vaporizing dry ice are heavier than air, they should readily replace the existing air in the container. Allow sufficient time for the dry ice to evaporate (vaporize) before placing the lid on all the way (approximately 30 minutes). The lid should not be made tight until the dry ice has pretty well vaporized and has replaced the regular air. Then it can be placed firmly on the container and sealed. Should pressure cause bulging of the can after the lid has been put in place, remove the lid cautiously for a few minutes and then replace it. If using plastic bags in the can, don’t seal the bags until the dry ice has vaporized. Carbon dioxide will stay in the container for some time, provided the container lid is tight. When practical, follow the above procedure in a dry atmosphere to reduce the condensation of moisture in the bottom of the can. Dry ice tends to control most adult and larval insects present, but probably will not destroy all the eggs or pupae. If a tight fitting lid is placed firmly on the container after the dry ice has vaporized, it may keep enough carbon dioxide inside to destroy some of the eggs and pupae. After 2 to 3 weeks another fumigation with dry ice may be desirable to destroy adult insects which have matured from the surviving eggs and pupae.

If properly done, these two treatments should suffice. Yearly treatments are not indicated unless an infestation is recognized.

Caution:Dry ice should always be handled with care. It should not be accessible
to young children or to adults who are not aware of its vaporizing properties.

Chemical Control in Insect Infested Areas
If the infestation is extensive, dispose of the contaminated food. If the infestation is light, you may be able to salvage the product, but in most cases it will be to your advantage to dispose of any insect infested food you have in storage, including spices. Remove all food packages and containers from the infested area. Clean the shelves, and as appropriate, remove the lower kitchen drawers and clean the areas behind and underneath the drawers with an extension to the vacuum. Then spray the area with a house-hold formulation of an approved insecticide such as pyrethrum or Malathion. If an aerosol formulation is used, the dosage should be no problem. If mixing a concentrated insecticide with water, follow label directions. Spray cracks and crevices under shelves and along mop boards. Do not spray the insecticide directly on food, food preparation surfaces, such as bread boards, or on any food equipment or utensils. If appropriate, once the spray dries, cover the shelves with clean shelf paper or foil before returning food packages to the shelves. Kerosene-based sprays should not be used around flour since the flour may absorb the kerosene. If treating an area where flour is stored, remove the flour before treating and place it back on the shelves after the kerosene odor is gone. Do not spray oil-based insecticides on asphalt-tile floors. Household formulations of Diazinon, Baygon (propoxur), Malathion, or Drione, may be used for crack and crevice treatment behind radiators, under sinks, and in ant runs to destroy ants, roaches, earwigs, silverfish and roaming flour-infesting insects. See label directions for information on insects controlled by these chemicals and the appropriate uses. NOTE: Most insecticides are poisonous to man and animals. Follow instructions on the label. Do not store pesticides near foods or medicines. Keep all pesticides out of the reach of children, pets, and livestock.

Physical Methods of Controlling Insects in Food
Clean, cool, dry storage areas are preferred. Avoid storing food in open containers on shelves. Keep food storage areas free of spilled food and food particles. Good housekeeping helps prevent insect infestations.

Deep Freeze Control for Grain
Small quantities of grain, 1 to 10 pounds, can be put in medium to heavy food grade plastic bags and placed in a deep freeze for 2 to 3 days. This will usually destroy all stages of any insect pests which are present. As a check spread the deep freeze treated grain on a cookie tray at room temperature until thawed. If live insects are present they will probably be seen crawling about. If they are present, repeat the process. If not, remove any insect fragments, put the grain in an approved container and store it in a cool, dry place.

Heat Treatment— Air
When packaged goods such as beans, cereals, whole grains, nut meats, and similar dried foods become infested they may be “sterilized” by heating in an open oven as follows. Spread a shallow layer of wheat in a cookie tray or large pan. Pre-heat the oven to about 140° to 150° F. Put the tray in the preheated oven and leave it there for 30 minutes or more. The oven door should be left slightly open to avoid overheating. This treatment should destroy all stages of the insect if the layer of grain on the tray is not too thick (1/ 2 inch). Next, remove the tray and cool the wheat thoroughly before returning it to a clean, dry storage container. As necessary, use a fan to blow off any existing insect fragments. Where large quantities of dry food are to be treated, this method is not practical. Heat is detrimental to the proteins in wheat and may reduce the ability of the bread to rise properly. Some reduced loaf volume and heavier texture may be apparent when using heat treated grains.

Dry Ice
Food may be fumigated with dry ice as previously described.

The following is a list of vegetable and herbs which grow well together and protect one another from insect attack. Many herbs are natural insect repellents that can keep your garden bug free and reduce or eliminate the need for potentially harmful pesticides.

By using Companion Planting, many gardeners are discovering that they can discourage garden pests without harming helpful insects such as bees and ladybugs. Some herbs, through their odors or root secretions, will deter pests naturally. An added bonus is; these same herbs, planted as companions in your garden, will season the fruits and vegetables of your labor.

Some herbs even improve the flavor or growth rate of their companion vegetables. Companion planting is the ultimate way to bring the balance of nature into your garden. Just do your best to match the suitable herb with the suitable plant and the rest will follow.

BASIL: Plant with tomatoes to improve growth and flavor and to repel flies and mosquitoes. Do not plant near rue.

BAY LEAF:A fresh leaf bay leaf in each storage container of beans or grains will deter weevils and moths. Sprinkle with other deterrent herbs in garden as natural insecticide dust.

BEE BALM (Oswego):Plant with tomatoes to improve growth and flavor.

BORAGE:Companion plant for tomatoes, squash and strawberries. Deters tomato worms.

CARAWAY:Good for loosening compacted soil.

CATNIP:Deters flea beetles.

CAMOMILE: Improves flavor of cabbages and onions.

CHERVIL:Companion to radishes for improved growth and flavor.

CHIVES:Improves growth and flavor of carrots.

DILL:Improves growth and health of cabbage. Do not plant near carrots.

FENNEL:Most plants dislike it. Plant to itself.

FLAX: Plant with carrots, and potatoes.

GARLIC:Plant near roses to repel aphids.

GOPHER PURGE:Deters gophers, and moles.

HORSERADISH:Plant in potato patch to keep away potato bugs.

HYSSOP:Companion plant to cabbage and grapes, deters cabbage moths. Do not plant near radishes.

KELP:When used in a powder mixture or tea spray, this versatile sea herb will not only repel insects but feed the vegetables.

LEMON BALM:Sprinkle throughout the garden in an herbal powder mixture.

LOVAGE:Improves flavor and health of most plants.

MARIGOLDS (Calendula):The workhorse of pest deterrents. Keeps soil free of nematodes; discourages many insects. Plant freely throughout the garden.

MARJORAM: Improves flavor of all vegetables.

MINT:Deters white cabbage moths, and improves the health of cabbage and tomatoes.

MOLE PLANTS:Deter moles and mice if planted here and there throughout the garden.

NASTURTIUMS:Plant with tomatoes, radishes, cabbage, cucumbers, and under fruit trees. Deters aphids and pests of curcurbit family.

PARSLEY: Plant and sprinkle on tomatoes, and asparagus.

PEPPERMINT:Repels white cabbage moths.

PETUNIAS:Remember mom or grandma planting these? She had good reason, even though she may have only planted them for tradition’s sake. They repel the asparagus beetle, tomato worm and general garden pests. Also, a good companion to tomatoes, but plant everywhere.

PURSLANE:This edible weed makes good ground cover in the corn. Use the stems, leaves and seeds in stirfrys. Pickle the green seed pod for capers.

ROSEMARY:Companion plant to cabbage, beans, carrots and sage. Deters cabbage moths, bean beetles, and carrot flies.

RUE:Deters Japanese beetles in roses and raspberries.

SAGE:Companion plant with rosemary, cabbage, and carrots to deter cabbage moths, beetles, carrot flies. Do not plant near cucumbers.

SOUTHERNWOOD: Plant with cabbage, and here and there in the garden.

SUMMER SAVORY:Plant with beans and onions to improve growth and flavor. Discourages cabbage moths.

TANSY:Plant with fruit trees, roses and raspberries. Deters flying insects, Japanese beetles, striped cucumber beetles, squash bugs, and ants.

TARRAGON:Plant throughout the garden, not many pests like this one.

THYME:Deters cabbage worms.

VALERIAN: Good anywhere in the garden, as a powder.

WORMWOOD:Keeps animals out of the garden when planted as a border.

What is “caching”? Simply, it is hiding a quantity of supplies that you might need in the future.

Speaking as a person who has placed numerous caches under many different circumstances, this method is the best.

Some things to be aware of : My caches are made of either 6″ or 8″ diameter SDR35 PVC pipe (it is a bit thinner than schedule 40 and less expensive, but provides more than enough protection to the supplies inside). Length tends to be about 40″ to 60″ long (when storing a rifle). My caches tend to be located under heavy cover (not out in the open) usually in wooded areas where surveillance/accidental discovery is minimized. Landmarks are very easily recognized and are permanent. Exact location of the cache is a consistent method (i.e., always 10 yards from a specific marker). Caches are made during late spring and into the summer. Other times of the year increase the possibility of hunters, etc. being in the area.

I tried placing caches at night, but that didn’t work too well. You need light to work and properly cover your equipment. My caching technique requires a minimum of 2 people to be effective. One digs, one watches/listens. Our best method uses 4 people : 2 to emplace and two other s as security. Everyone has radios. Basically what happens is we perform a long-term surveillance of the area (if we don’t already know the area). This long-term surveillance may take place over an entire year. We go there on weekends, drive by on weekdays, possibly even hunt the area during specific seasons to get a feel as to what goes on there.

Once we’ve decided to use the place for a cache. A cache tube is created and sealed BEFOREwe get to the site. The topcap is sealed on with grease, unlike the bottomcap (end cap) which is glued on. Equipment carried with us is a radio, water, the prepared cachetube, hand-auger (no gas-powered), poncho, backpack, long-handled shovels, and sandbags.

When doing the 4-man cache technique. Everyone loads up into a truck. We do a very early morning drive-by (just before sunrise) and drop off one person for security. We wait for his signal that everything is quiet. Then we drop off the two diggers who have everything ready to go. They move immediately to the cache site and sit down to watch listen. The vehicle driver moves to a quiet overwatch position, usually far enough away to see the entire area and avenues of approach. The diggers then go to work, maintaining constant radio contact with everyone. The topsoil is removed and placed on the ponchos, the hole is dug with all the dirt going into the sandbags. Once the hole is dug, the tube is dropped in and extra dirt tamped down around the tube. Extra water is poured along the tube sides to help settle the dirt. The topsoil is placed back on exactly as it was removed. Extra dirt (already in the sandbags) is loaded into the backpack (with a trashbag liner) and is carried out. With two people digging, it only takes about an hour to an hour and a half to do everything, depending upon soil conditions. The one person on security meets up with the two diggers who all then move to a pick up point (not the same location as the drop-off point) and the driver picks them up.

Other tips : Don’t place your caches out in the open, even in the woods. Place them at the corner of a bush or something. Don’t cache in tall grass, doing the dig and getting to the site will make it obvious that someone was there. “Mound” the dirt a little over the cache site before replacing topsoil (after the dirt settles, a depression will form if you don’t do this).

But few people realize what an important vegetable the tomato is. While, it is true that chemical analysis does not place it very high in the nutritive scale, if viewed from this angle alone its real value will be greatly underestimated.

For the reasons which follow, every normal person should make the tomato a very prominent part of the weekly diet:
• It is a vegetable that is easily grown.
• It yields well and keeps for a long time.
• It usually brings a fair price, because nearly everyone likes tomatoes. It contains distinct medicinal virtues (which are recognized by many authoritative books on household remedies), as “vegetable calomel.”
• It is both a relish and an appetizer as well as a food.
• Our soils can be made to bring enormous yields of tomatoes, superior in look, taste, and general appearance.
• They can be prepared in so many delicious ways that one can eat them every day in the week and not get tired of them.
• The old vines contain splendid dye-stuffs, which could be utilized as a by-product for dying fabrics of various kinds.

HOW TO GROW THE TOMATO

SELECTION OF SOIL

The tomato is not at all choice in the kind of soil in which it grows; in fact, almost any well-drained soil can be made to produce good tomatoes. However, for early ripening, it shows a preference for a light, loamy soil; and, if very early tomatoes are desired, the soil must be only moderately rich, as a highly fertile soil produces large vines and more fruit, which is likely to delay ripening of the tomatoes.

PREPARATION OF THE SOIL

It is most essential that the ground be spaded or plowed up very deep, harrowed and replowed if necessary, until every large clog is marshed, and the ground is fine and mellow.
Do not plant tomatoes on land that has had white potatoes, melons, or tomatoes on it the year previous. Indeed, it is best to let the land rest from these crops three or four years, as all of them are subject to the same blight disease.

FERTILIZERS

It is a mistake to think that the tomato does not like a rich soil. Indeed, to have the best tomatoes, the soil must be rich. The plant is very partial to a soil full of well rotted vegetable matter; hence, we recommend the following fertilizers, based upon experiments carried out here on the Experiment Station grounds, which gave excellent results:
Two loads of leaves from the forest and muck from the swamp were spread over the bottom of a pen; then one load of barnyard manure. This was continued until the pen was full, and rounded over at the top like a potato hill, so as to prevent the excess of water from
washing out the fertilizing constituents. To this heap old rags, plaster, lime, paper, wood-ashes, finely beaten up bones, etc., can be advantageously added.
Make this compost heap in the fall so it will be well rotted by spring.

STARTING THE TOMATO PLANT

In the northern part of West Virginia and in the higher altitudes the tomato seed should be sown from the first to the fifteenth of March, but in the southern part and along the Ohio and Kanawha Rivers the seed may be sown as early as February fifteenth. The best method of starting the plants is by use of a hotbed. It may be constructed as follows: Select a well-drained location where the bed will be sheltered, preferably on the south side of a building or fence. Dig a pit 3 feet wide by 6 feet long and 2 feet deep, so that the long side faces the south. Line the inside of the pit with boards. A stake may be driven in at each corner to serve as a support for the frame, if boards cannot be obtained for the lining. Fill the pit with fresh horse manure well packed down by tramping. Construct a frame 3 feet wide by six feet long. Have this frame 12 inches high at back or north side and 6 inches high at the front or south side. Place the frame over the pit and bank the outside with strawy manure or soil.
Place in the frame four or five inches of good garden loam which has not grown any diseased plants. Cover the bed with glass hot-bed sash. Unbleached muslin or cheesecloth may be substituted for the glass.
The fresh horse manure is used to furnish heat for the plants. No seed should be planted until the temperature of the soil falls to 80 degrees F.
If a crop of tomatoes for early market is desired, transplanting is necessary. In this case use two or three rows across the end of the hotbed for sowing the seed, and use the remainder of the bed for transplanting.
Mark off rows from three to six inches apart and one-fourth inch deep. Drill in the tomato seed, about 12 seeds to the inch. Level the soil and press the surface of the bed firmly and uniformly. Moisten the ground thoroughly.
During summer days ventilate by raising the cover a few inches on the side opposite the wind. Toward evening close the sash in order to get the bed warm before night. As the plants grow older the ventilation may be increased. Water in the mornings on bright days
only. Keep the bed moist but not wet. Ventilate after watering in order to dry off the plants.

When the seedlings are about two inches high, or just before the second leaves set, transplant them two inches apart each way to another part of the bed. Another transplanting four inches apart should be made in about three weeks. If there is no remaining space in the hotbed, a cold frame, constructed similar to the hotbed except that no pit or manure is necessary, may be used. The seedlings may be transplanted to small boxes or flats about 18 inches long, 12 inches wide, and 2 1/2 inches deep and then the boxes placed in the hotbed or the cold frame.
If the tomatoes are to be canned, principally, it is not necessary to hasten the maturing of all the plants. In that case the hotbed may be used without any transplanting. Mark off rows four inches apart and one-fourth inch deep. Place one seed every two inches in the row and then transplant every other seedling to another part of the hotbed or place the seeds at distances of four inches and do not
transplant. Allow these to grow as they stand, until ready for the field.
Before the seedlings are set in the garden plot they should be hardened off by a scant supply of water for several days and by the absence of any covering at night, when there is no danger of frost. Moisten well just before transplanting.

STARTING THE SEED

For a family garden, saw an ordinary cracker-box in two so that it will not be more than six or seven inches deep; nearly fill with good, rich earth; sow the seed; sift earth over them until well covered; water thoroughly, and set in a sunny window. They will soon come up and grow off rapidly. Set out doors on warm days to make them hardy, strong, and stalky.
For a later planting sow out of doors, in this latitude about April 15th.

SETTING THE PLANTS

Lay off rows with a middle-burster or two-horse plow; put well rotted compost in drill at the rate of 25 tons to the acre; bed upon it lightly, and set the tomatoes directly upon it. Where a chemical fertilizer is used aim at the following:
Cottonseed meal ———— 800 lbs. Acid phosphate ————– 850 lbs. Nitrate of soda ————— 50 lbs.

The nitrate of soda to be applied as a top dressing. Just as the tomatoes begin to set, 250 pounds of muriate of potash is desirable, but at present it is out of the question. For this reason I strongly urge the compost.

SELECTION OF VARIETIES

Every year adds to the long list of varieties of the tomato. With many of these so-called varieties there is a distinction with but little or no difference.
The following varieties have done exceedingly well here on our trial grounds:

EXTRA EARLY VARIETIES:

Spark’s Earliana, June Pink, Burpee’s Earliest Pink, John Baer, Prosperity, Bolgian’s I. X. L., and Chalk’s Early Jewel.

MID-SUMMER VARIETIES:

My Maryland, Greater Baltimore, Dwarf Champion, and New Stone.

LATE VARIETIES:

Red Rock, Acme, Livingstone’s Stone.

CULTIVATION

Tomatoes like the soil about them kept loose and mellow by frequent hoeings, and at no time must they be allowed to become weedy, as weeds greatly injure the plants. A little commercial fertilizer or a quart of compost dug in around the vines once per month will give finer tomatoes and prolong the life of the vines.
Caution-Do not use fresh or unrotted manure, as it encourages diseases of various kinds.

PRUNING

When extra early tomatoes are desired it is important that the pruning be done properly.
• Train the vine to one or two stalks.
• Tie to stakes well sharpened and driven into the earth. Tie the vines securely to these stakes at frequent intervals.
• Keep growing vigorously until the lower fruit is half grown; then cut off the top just above the larger fruit. This will cause the
fruit to ripen several days earlier than if the top was left on.
It is important to note that, as a rule, 90 per cent of the tomatoes grow within 18 or 20 inches of the ground, although the vines grow much taller; hence, the wisdom of pruning.

ROOTING CUTTINGS

In this locality July and August are the best time to root tomato cuttings. The tops and suckers will root readily if inserted in boxes of moist sand or moist shady places. The cutting should be 3 or 4 inches in length. Keep well watered, and they will be nicely rooted in about 9 days, when they should be taken up and set the same as for seedlings. They will begin bearing almost as soon as they begin growing well. They are preferable to seedlings.
In making the cuttings half of each large leaf should be taken off.

EXTENDING THE SEASON

Method No. 1.—Just before the first frost, pick the large, well developed green tomatoes, and place them side by side in a cool,

dry place. Do not let them touch each other. Care must also be taken not to bruise them. Straw or dry leaves can be placed in a cold
frame, and the bed filled with them.

Method No. 2.—Pull up the whole vine, fruit and all; hang the vines top-downward in a cool, dry place. In this way, nice ripe tomatoes can be had until Christmas, New Year, or even later.

FUNGUS DISEASES

The most serious diseases affecting the tomato in this locality are these:
Leafspot Diseases. (Septoria lycopersici).—This trouble covers the leaves with minute brown specks, after which they turn yellow and fall off, causing the plant to die outright or become unfruitful.

Remedy—Spray the plants as directed with the following mixture just as soon as the first signs of the disease appear.

Bordeaux Mixture

By F. E. Meyers & Brothers
Copper Sulphate (blue vitriol)————-4 lbs. Quicklime (not air-slaked)—————–4 lbs.
(Of dry air-slaked lime or hydrate of lime one-fourth more). Water to make—————————– 50 gals.
Dissolve the copper sulphate by putting it in a bag of cheese-cloth and hanging this in a vessel holding at least 4 gallons, so that it is just covered by water. Use an earthen or wooden vessel. Slake the lime by addition of a small quantity of water, and when slaked cover freely with water and stir. Strain the milk of lime thus made into the copper sulphate. Pour more water over the remaining lime; stir and strain into the other until all lime but stone lumps is taken up, and then add sufficient water to make 50 gallons in tank. Thoroughly agitate mixture, when it will be ready to apply. The mixture should be made fresh before using, and any left over for a time should be thrown out or have fresh lime added. The above is the 4-4-50 formula. Can be used up to 6-6-50 just before bloom on apples or potatoes.
The above is for rots, molds, mildews, and all fungus diseases.

BLACK MOLD (Macrosporium tomato)

This disease attacks the tomato itself, beginning at the blossom end. Tomatoes with rough skins and crushed ends are more likely to take the disease than the smooth skinned varieties; hence, the wisdom of selecting smooth skinned varieties.
Fruits that lie upon the ground and those grown in dense shade are affected worst; which emphasizes the importance of staking the vines and pruning so as to let the sun in.

HOW TO GROW THE TOMATO

ANTHRACNOSE (Colletotrichum phomoides)

This is another very destructive disease of the fruit. Treat the same as for black mold.

TOMATO WILT (Sclerotium Rolfsii)

This is a very troublesome disease to many plants, and one of the worst the tomato grower has to fight.

Symptoms—It makes its appearance similarly to the cotton wilt and frequently destroys whole fields within a short time, if neglected.

(a) It is worst during wet, cloudy weather.
(b) Coarse, unrotted manure encourages its growth. (c) Planting too thick so the sun can’t get to the soil.
It is easily recognized by a fine white mold just above the ground, later this mold is followed by great masses of white and brown seed- like bodies-by this time, however, the plant is hopelessly involved.

Remedy—Avoid the use of (a), (b), (c); and since the disease appears just at the surface of the ground, it is wise to scrape the earth away quite to the large roots, keeping it away during wet weather. All vines should be staked up off the ground.

As soon as the earth dries out to good growing conditions of moisture, return the earth about the roots. A liberal amount of wood ashes with the soil seems to have proven beneficial.

FUSARIUM WILT (Fusarium lycopersisi) BACTERIAL WILT (Bacillus solanacearum)

Both of the above diseases at times are quite troublesome, and work within the plant, making sprays of all kinds useless.
The best remedy to date is:
1. Good clean seed, free from blight.
2. Rotation of crops.
This same disease attacks tobacco, eggplants, and peppers; therefore, do not let your tomatoes follow these crops. Keep them off these infested areas for at least three years, five years would be better.

BLOSSOM-END ROT OR POINT ROT

This is a very destructive disease of the fruit, appearing as a dry, black spot, starting at the blossom end.

Remedy—It appears worst during dry, hot seasons; hence, we recommend absolutely clean cultivation and a dust mulch all the time, to encourage both the using and saving of the moisture.

FRUIT ROT, SOFT ROT, ETC. (Phoma destructiva Plowr)

This disease is destructive to both leaves and fruit, causing a spotting, and if neglected, will cause them both to drop off.

Remedy—Spray with Bordeaux mixture.

INSECT ENEMIES

There are at present only a few insect enemies of the tomato that cause much concern in this locality:
1. The “tomato worm,” the “corn ear worm,” the “boll worm,” etc.
This insect often does serious damage by boring into and destroying the small green tomatoes, in fact, it is the corn-ear worm of the North, and the cotton-boll worm of the South.

Remedy—Plow all corn land in the fall as the insects winter over in the ground.

Pick off, and destroy the punctured tomatoes. Cultivate frequently and keep the plants growing.

COLORADO POTATO BEETLE

This beetle is often very troublesome, but can be held in check or completely exterminated by poisoning with Paris green or arsenate of lead.

SPHINX CATERPILLAR, “HAWK MOTH,” ETC.

This insect makes the large, obnoxious green worm, so common on tomato vines. Hand-picking is the best remedy, but spraying with arsenate of lead or Paris green will kill them.

ARSENATE OF LEAD

Arsenate of Soda———————–4 ounces Acetate of Lead———————–11 ounces Water——————————–3 to 5 gallons

Dissolve the ingredients separately each in one gallon of warm
water. Mix and pour into spray tank containing from 50 to 100 gallons of water. Add the milk of lime from two or three pounds of freshly slacked lime. This is the most satisfactory mixture of any for the formula. It is more adhesive than Paris green, and if properly made of good materials will burn foliage but little, no matter what strength is used. In some respects the commercial brands on the market are more satisfactory than the home-made product. For most purposes three pounds of the commercial product, arsenate of lead, in 50 gallons of spray are used. Either water or Bordeaux mixture may be used as the carrier.

PARIS GREEN

Paris green may be used with Bordeaux mixture at the rate of one pound in from 100 to 150 gallons. It may be used alone in water in the same proportion with two or three pounds of freshly slacked lime added to prevent burning of the foliage. The mixture should be kept well stirred.

115 WAYS TO PREPARE IT FOR THE TABLE

As before stated there are but few garden vegetables from which such a large number of attractive, wholesome, and nutritious dishes can be made, and it is hoped that the large number of recipes given below will encourage the housewife to serve this choice vegetable many times during the week, and each time the consumer consider it a luxury.

NO. 1. MACARONI AND TOMATOES

Cook the required amount of macaroni in plain water to which a little salt has been added; cook till soft; cut a small piece of salt pork into little pieces; one small onion sliced; put into a frying pan and brown. Drain the water off the macaroni; pour into the frying pan; add enough tomato paste to season well; add pepper and a bit of cheese if desired.

NO. 2. MACARONI AND TOMATOES

Use either macaroni or spaghetti; prepare the sauce as for No. 1; season to taste with salt, pepper and butter; make rich with tomatoes (either fresh or canned) cooked to a pulp; put the mixture, layer by layer, into a baking dish, grating a thin layer of cheese over each layer, covering the cheese with buttered bread crumbs; return to the oven and bake 25 minutes.

NO. 3. STEWED TOMATOES

Scald; peel and cut into small pieces; cook quickly, stirring frequently until free from lumps; add 1/4 cup of sugar or sweeten to taste; two tablespoons butter; 1/2 teaspoon salt; 1/8 teaspoon pepper; a small onion sliced and a pod of green pepper. Cook slowly for ten minutes more and serve hot.

NO. 4. TOMATOES BROILED

Wipe; scald; peel and cut the tomatoes in halves or thick slices; if very large lay on a wire broiler; when hot, add a pinch of pepper, salt and a bit of butter; toast quickly until brown; serve hot.

NO. 5. STUFFED TOMATOES

Select firm, well-ripened tomatoes; remove stem end; take out about two-thirds of the pulp; mix the juice and pulp with the filling; for six tomatoes allow 1/2 cup of cold meat or fish chopped fine; add 1/2 cup of mashed peas, beans, grits, rice, potatoes or soft bread crumbs, 1 onion minced fine or parsley, celery, etc. Salt and pepper to taste; fill the cases; cover with well buttered bread crumbs; place them in buttered pan, and bake from 20 to 25 minutes in a moderate oven.

NO. 6. BAKED TOMATOES

Cut in halves; lay them in buttered pan; cover with buttered bread crumbs, and bake till brown.

NO. 7. CREAM OF TOMATO SOUP

Peel and chop to a pulp one pint of very ripe tomatoes; or one can will do, add 1 qt. milk; 1/4 teaspoon pepper, sprig of parsley, 1/4 teaspoon soda, 1 teaspoon salt, 2 tablespoons butter, 1 teaspoon sugar, 1 tablespoon flour. Add all of the flavorings to the tomatoes, and cook for 10 minutes; rub through a colander; heat the milk to the boiling point; thicken with flour and butter rubbed to a paste; reheat the tomatoes and add the soda; stir all together and serve at once with bits of toasted bread.

NO. 8. PLAIN TOMATO SOUP

Use the quantity of tomatoes as recommended for No. 7; add 1 teaspoon salt, 4 teaspoons flour, 4 tablespoons butter, 1/4 teaspoon pepper, 1 teaspoon salt, 1 qt. water, 1 onion
chopped fine; mix the water, tomatoes, and seasonings; heat to the boiling point; add butter and flour rubbed to a paste and cook for a few minutes; strain and serve with bits of toasted bread.

NO. 9. TOMATO SAUCE

Cook for 10 minutes one pint of tomatoes peeled and chopped or canned; put through a sieve; melt 4 tablespoons butter; rub in 4 tablespoons flour; add 1/2 teaspoon salt, 1/8 teaspoon pepper; add the tomato, and cook until it thickens.

NO. 10. TOMATO AND OKRA SOUP

Take 1 1/2 pints of tomatoes pared and cut fine; 2 qts. water; 1 large onion minced fine; 3 tablespoons rice; 1 green pepper with seeds removed and minced fine; 3 teaspoons salt; 1/4 teaspoon black pepper. Mix all the ingredients; put into a soup pot, and cook gently for two hours; add two tablespoons butter and serve.

NO. 11. TOMATOES SPANISH STYLE

Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove seeds, and cut in small pieces 3 bell peppers; boil till tender 4 onions; add tomatoes and peppers to onions, and simmer 1 hour; season
with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool, and keep on ice for several hours. Prepare two cups of stale bread crumbs; take 6 tablespoons of butter, lard or Wesson Snowdrift oil.
Fill a baking dish with alternate layers of tomatoes and bread crumbs; moisten each layer with oil; cover top with bread crumbs, and bake in a slow oven for 1 hour. If desired, three tablespoons of sugar may be added to the mixture while it is cooking the first time.

NO. 12. BREADED TOMATOES

Scald and skin the desired number of tomatoes; remove hard ends and cut into small pieces; stew in porcelain stew-pan till tender; add salt, pepper, and sugar to taste, also one teaspoon butter to each pint of pulp; thicken with coarse or fine bread crumbs, or thicken with a little flour dissolved in cold water, or serve plain as desired.

NO. 13. TOMATO CATSUP

Take 1 peck of thoroughly ripe tomatoes and cook slowly, without water, until tender; rub through a colander; return to the fire and boil until thick; stir almost constantly to keep from burning. Now add 1 pint of vinegar, 1 pound of sugar, 2 tablespoons black pepper, 1/2 teacup of salt, 1/2 tablespoon Cayenne pepper. Boil again until
thick; pour at once into well-sterilized bottles, and seal or cork tightly;
set in a dark, cool place.

NO. 14. TOMATO GOULASH

Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1 pint of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1 teaspoon paprika, 1 cup of water, and 1 cup of milk. Place the drippings in a kettle; when smoking hot, add the meat; when the meat is brown, remove from the kettle, and put in the onions and
cabbage; then put in the meat and the tomatoes; add the seasonings and the water; cook very slowly until the meat is tender; then add the potatoes; when they are done, add the milk; boil up once and serve.

NO. 15. BAKED TOMATOES WITH CHEESE

Select nice large tomatoes; peel with a sharp knife; make a cavity in the end of each, and press a piece of cheese into each one-press three or four small pieces into the sides of each tomato; press a bit of butter into each; salt and pepper the tomatoes to taste, and at the side of each one lay a piece of cheese the size of a walnut. Cover with bread crumbs; bake in a moderate oven 1/2 hour if the tomatoes are medium size and 1 hour if very large; baste them several times with the liquid that forms. Little water is needed, as they will form their own liquor. When done, brown them nicely on the top and serve at once.

NO. 16. TOMATOES AS OLIVES OR VERMONT OLIVES

Take a bushel of green and half-ripe tomatoes (the plum or fig tomatoes are preferable); wash clean; pack in big jar or tub; use 5
lbs. fine salt, 1/2 lb. whole mixed spices; weight down and cover with clear cold water. In two weeks they are fit to use, and will keep for months if kept under the pickle. They are used without further fixing.

NO. 17. TOMATOES WITH CREAM DRESSING

Take the required number of nice, smooth, ripe tomatoes; remove the skins; make a hollow at each stem end; stand on ice until thoroughly chilled. For the dressing allow to the yolks of three hardboiled eggs, one raw yolk, one tablespoon of melted butter, two tablespoons vinegar, one gill of thick cream, one-half teaspoon of pepper. Mash the boiled yolks until fine, then work them smooth with the raw yolk; add the pepper and melted butter; salt to taste; then
little by little add the cream, working and mixing all the time; lastly stir in the vinegar; blend thoroughly. Drop a spoonful into the hollow of every tomato, and serve on a crisp lettuce leaf.

NO. 18. PUREE OF TOMATOES

Take one pint of canned or finely chopped fresh tomatoes, one cup of water, one teaspoon of chopped green peppers, two tablespoons sugar, one teaspoon salt, two level tablespoons butter, the same of flour; strain the tomatoes, and rub the pulp through a sieve; add the water, pepper, sugar, and salt, and put over fire; rub the butter and flour to a smooth paste, and stir into the tomato stock as it heats; boil five or ten minutes, and serve with bits of toasted bread (croutons).

NO. 19. TOMATO SAUCE, NUMBER TWO

Use 1/2 can tomatoes, 1 tablespoon flour, 3 cloves, 2 tablespoons butter, 1/4 teaspoon black pepper, 1 bay leaf, 1 teaspoon chopped parsley, 1/2 teaspoon salt, 1 tablespoon chopped onion. Place 1 tablespoon of the butter in a saucepan; add the flour and cook 5 minutes, stirring constantly; then add the tomatoes, salt, pepper, bay leaf, and cloves; cook until thick and smooth; add by little pieces the second spoonful of butter; cook slowly for 5 minutes longer; strain and serve.

NO. 20. TOMATOES WITH EGGS

Season two cupfuls stewed tomatoes with salt, butter, pepper, and one onion sliced thinly; break six or more eggs into the cold
tomatoes; cover with bread crumbs; drop bits of butter freely over the top; set in the oven and bake until the eggs are set; serve with boiled rice or macaroni or hot, dry toast.

NO. 21. TOMATOES SMOTHERED WITH BEEF STEAK

Cut the beef steak in convenient pieces for serving; season with salt and pepper; roll in bread crumbs; put at once into a hot frying pan, in which are two tablespoons of butter and drippings mixed; brown quickly on both sides; pour over the steak two cups of boiling hot, well – seasoned tomatoes; cover and cook in a hot oven until thoroughly done.

NO. 22. TOMATOES SMOTHERED WITH PORK CHOPS

Select nice pork chops, and proceed exactly the same as recommended for beef steak (No. 21).

NO. 23. TOMATO FRITTERS

Prepare enough nice, ripe tomatoes to make one quart when stewed;
cook with them one small onion, a few cloves, and two tablespoons of sugar; cook thoroughly; strain through a sieve; season to taste with salt, and pepper. To one-fourth cupful of butter, bubbling hot,
add one-half cupful of corn starch; to this add the tomatoes you have already prepared with onion, cloves, and sugar, stirring them in gradually: cook about three minutes or until blended; then add one egg slightly beaten. Put this in a shallow buttered tin, and when cool cut into squares; roll in bread crumbs, egg, and then crumbs again, and fry in deep fat; drain before serving.

NO. 24. TOMATOES AND CORN

Wash, peel, and stew the required amount of tomatoes until rather thick; add salt. and pepper to taste, a generous lump of butter, one teaspoon sugar; split the grains and scrape the corn from six ears, or aim to get just as much corn as tomatoes; cook until well done; serve hot.

NO. 25. TOMATO AND RICE SOUP (VERY FINE)

Brown carefully in a sauce-pan one tablespoon butter and the same of minced onion; when a golden brown add a quart of peeled and chopped tomatoes; cook thoroughly; pass through a sieve to remove the seeds and hard lumps. Add the tomatoes to two quarts of beef stock; when boiling hard, add 1/2 cup of rice; cook until the rice is soft; chop up very fine or run through a meat chopper some of the meat and add to the soup; season to taste with salt and pepper.

NO. 26. TOMATO CONSERVE

To be used in soups, stews, and may me diluted for sauce. Put in an earthen stew-pan as many sound, ripe tomatoes as desired; cook slowly until the skins come off easily; strain through a hair sieve, pressing gently with a wooden spoon; throw away the first water that passes through the sieve. Return to the stew-pan adding a dessert spoon of mixed spices to each pound of tomatoes; salt to taste. Cook slowly until very thick; if to be kept only a short time, put in wide- mouthed bottles, stand the bottles in a kettle of water like any other preserve; boil for 15 minutes; cool, cover, and set in a cool, dark place. It may be put boiling-hot into sterilized glass jars, and sealed the same as any fruit jar. In this way it will keep indefinitely.

NO. 27. STUFFED TOMATOES, ITALIAN STYLE

Take:
6 nice ripe tomatoes
2 ounces of bread crumbs moistened with vinegar
1 ounce cheese, grated
4 eggs and a small wisp of parsley
Cut the stem end off the tomatoes; remove the core and seeds, and fill with the following mixture: Add the bread crumbs, cheese, and two of the eggs boiled hard and finely chopped, a dessert spoon of finely chopped herbs (basil or savory); pepper and salt to taste; mix well with the other two eggs well beaten; fill the tomatoes with the
mixture; cover the top of each tomato with bread crumbs mixed with finely chopped parsley; put a small piece of butter on each, and put on a greased baking pan; cook in a slow oven for 20 or 30 minutes.

NO. 28. PANNED TOMATOES

Put into a pan with two ounces of butter six firm but well-ripened tomatoes that have been cut into halves; cook slowly on top of the stove for 15 minutes; brown quickly in a hot oven. Remove the tomatoes to a hot platter, and make a sauce by adding to the browned butter two tablespoon, flour, rubbing until smooth; add one pint of rich milk; stir until it boils; season with salt and pepper, and pour over the tomatoes; garnish with parsley and bits of toast.
The above is greatly relished with roast meats.

NO. 29. SCALLOP OF TOMATOES AND POTATOES

Peel and chop one-half pint of tomatoes; season to taste with salt, pepper, and onion juice. Prepare the same amount of potatoes and in the same way; mix thoroughly. Butter a baking dish, and sprinkle with bread crumbs, and put in half the tomatoes; then a layer of soft crackers or bread crumbs that have been well buttered; cover with two heaping teaspoons of grated American cheese; then the other layer of tomatoes; cover with buttered crumbs; place in a hot oven, and bake 25 minutes; serve at once.

NO. 30. FRIED GREEN TOMATOES

Cut both stem and blossom end from large, green tomatoes; cut in thin slices; roll in flour, and fry in hot butter. Sprinkle with salt,
pepper, and a little sugar; cook until brown. A little onion may be fried with them if desired.

NO. 31. CREAMED TOMATOES

Cut in thick slices as many thoroughly ripe tomatoes as desired; fry until tender in hot butter, and then set on a hot platter in the open oven. Stir a tablespoon of flour into the butter in the pan until well blended. Let it cook until creamy; then stir in a cup of very rich milk, in which a pinch of soda has been dissolved. Stir and cook to a
smooth sauce; season with salt and pepper to taste, also a little curry powder if you wish; pour over the tomatoes and serve.

NO. 32. CURRIED TOMATOES

Put in the frying pan a heaping tablespoon of butter and half an onion minced; cook two or three minutes; then stir in a scant teaspoon of curry powder; cut the tomatoes in slices and fry brown in the seasoned butter; sprinkle with salt, and serve at once on a hot
platter.

NO. 33. GREEN TOMATO JAM

Take 4 lbs. of green tomatoes, 4 lbs. of loaf sugar, 1 cup water, and
2 ounces of preserved ginger. Wash tomatoes and cut in pieces; add remaining ingredients and cook until clear, which will require about two hours. Strain through a coarse strainer to remove the seeds.
Pour boiling hot into sterilized jars, and seal.

NO. 34. GREEN TOMATO SOUP

Take 4 green tomatoes just beginning to ripen, one large onion; slice all together; cover with salted water, and cook until done. Add one cup of milk and two cups of sweet cream. Serve at once with crackers, croutons, or bread sticks.

NO. 35. TOMATOES STUFFED WITH CORN (DELICIOUS)

Remove the top and scoop out the centers of smooth, well-ripened tomatoes; cut some tender corn from the cob; put through the fine knife of a meat grinder; season with pepper, salt, and a little sugar. Fill the cavities of the tomatoes, and pour a teaspoon of melted butter on top of each tomato; bake in a hot oven until soft, which will require from 15 to 20 minutes.

NO. 36. TOMATO SOUP WITHOUT MEAT STOCK

Take:
2 potatoes
2 onions
2 cups chopped cabbage
2 cups canned or fresh tomatoes chopped
Put on the fire in a granite or porcelain kettle with plenty of cold water; season with salt, pepper, and butter; serve with crackers or croutons.

NO. 37. TOMATO JAM (VERY RICH)

Take 7 pounds of ripe tomatoes after they are peeled, 3 pounds of sugar, 1 pound of seeded raisins, 1 pint of vinegar, 1 lemon (cut
fine), 2 teaspoons cinnamon, the same of ground cloves, and a touch of cayenne pepper. Boil until it gets thick like jam; pour into glasses
or crocks, and seal with paraffin. This is delicious served as a relish with hash or cold meat.

NO. 38. TOMATO CHILLI SAUCE, NUMBER ONE

Take 1/2 peck of green tomatoes, half as much each of onions, and hot, green peppers; peel the tomatoes and onions, and chop fine. Cut the peppers, removing the inner white skin, and chop, leaving in the seeds; add one cup of salt, two cups of sugar, and one quart of vinegar. Boil the mixture for about three hours, or until it thickens a little; pour into well sterilized bottles, and seal hot.

NO. 39. TOMATO COLD RELISH

Take:
1 peck of ripe tomatoes that have stood chopped over night
4 hot green peppers, seeded and chopped
2 cups of chopped celery
1/2 cup of salt
5 ounces of white mustard seed
4 cups brown sugar
5 large onions chopped fine
5 cups vinegar
Stir the ingredients together, pack cold in glass jars, cover with the liquor, drop 1/2 dozen cloves on top, and seal. Set in a dark, cool place.

NO. 40. FRENCH PICKLED TOMATOES

Take:
1 peck of green tomatoes, sliced
6 large onions
1/2 cup of salt sprinkled on mixture
Let this stand over night; drain thoroughly in a colander; add two quarts of water, one of vinegar; boil 15 minutes. Take out and drain; add 4 quarts of vinegar, 2 pounds of sugar, and 1/2 pound white mustard seed. Tie in a muslin bag one tablespoon each of all kinds
of spice, and add to the mixture; stir thoroughly, and boil until tender;
put in stone jars; cover tightly, and set in a cool, dry, dark place.

NO. 41. TOMATO KETCHUP

Take:
2 quarts of tomatoes, sliced
2 onions, sliced
Cook together and rub through a sieve. Add the following ingredients:

Take:
2 cups vinegar
1 tablespoon cinnamon
2 cups sugar
1 tablespoon salt
1 tablespoon mustard
1 tablespoon pepper
1 tablespoon of cloves
Cook one hour, bottle and seal.

NO. 42. TOMATO JELLY

Take: 1/2 can of tomatoes
1 bay leaf
1/2 teaspoon thyme
1 small onion
1 teaspoon salt
3 cloves
1 teaspoon sugar
1/2 box of gelatin soaked in
1/2 cup of water.
Boil all together till the tomatoes are soft; then add the gelatin, and stir until it is dissolved; strain and pour into a mold.

NO. 43. TOMATO, CABBAGE, AND ONION PICKLES

Use:
1 gallon of green tomatoes
1 medium sized head of cabbage, chopped fine
12 medium sized onions, sliced
1 cup sugar
1 quart of vinegar
1 teaspoon mixed spices
Cook the cabbage, onions, and tomatoes separately until done; drain each one well; put them all together; add the sugar, vinegar, and spices; boil ten minutes; pour into sterilized glass jars, and seal.

NO. 44. TOMATO CATSUP, NUMBER ONE

Take:
1/2 bushel of ripe tomatoes, paced
1 quart vinegar
2 tablespoons mustard
1/2 pint of salt
2 tablespoons black pepper
1 tablespoon cloves

2 tablespoons allspice
1 tablespoon ginger
1/2 teaspoon cayenne
1 tablespoon cinnamon
Cook the tomatoes until very soft; press through a fine sieve to remove the seed, return to the kettle, and cook as thick as you desire the catsup. Now add all the other ingredients; cook 10 or 15 minutes longer; pour into sterilized bottles and cork tightly. No further sealing is necessary; it will keep for years.

NO. 45. TOMATO CATSUP UNCOOKED, NUMBER TWO

Take:
1 peck of ripe tomatoes, peeled and chopped
4 bunches of celery, chopped fine
1 large cupful chopped onion
1/4 cup salt
2 tablespoons mustard seed
2 tablespoons ground cinnamon
1 teaspoon ground allspice
2 large red peppers
1/2 teaspoon cayenne
Put the chopped tomatoes in a bag and let drain 24 hours; add the celery and the onion; mix thoroughly; add the salt; add all the other ingredients; mix very thoroughly; cover with good strong vinegar; put in glass jars and seal.

NO. 46. EGG TOMATOES IN SWEET PICKLE

Take 7 pounds of egg or cherry tomatoes, scalded and peeled; cover them with vinegar much diluted with water and let stand 12 hours.
Put 1/2 cup of weak vinegar in the preserving kettle, and add part of the tomatoes; add sugar, spice, ginger, cinnamon, cloves, mace, nutmeg, etc., to taste. Add more of the tomatoes, more sugar and spices; continue these layers until all the tomatoes and 5 pounds of sugar have been used up. Cook very gently, stirring just enough to keep from scorching; do not break the tomatoes; cook until clear and transparent; remove carefully, and boil down the syrup until thick; strain it and add the tomatoes; boil up once, and pour into well sterilized pint jars and seal.

NO. 47. TOMATO MARMALADE

Use:
4 quarts of ripe tomatoes, peeled and sliced
6 lemons, cut in halves lengthwise and sliced very thin

1 cup of seeded raisins
Put all in a preserving kettle in layers, alternating with 4 pounds of granulated sugar. Cook one hour on the front of stove. Then set where it will boil very slowly until it is the consistency of marmalade. No one article should be recognizable. Put up while hot, as jelly. This recipe makes about 2 1/2 quarts. The small yellow, pear, egg, and cherry tomatoes are especially fine put up in this way.

NO. 48. TOMATO MOCK ORANGE MARMALADE (DELICIOUS)

Scald and peel large sized, yellow tomatoes; cut downward over
each seed section; press open and remove all seeds with the thumb, leaving the pulp comparatively whole. To two parts of the prepared tomatoes allow one part of oranges, sliced thinly. Cover all with an equal quantity of sugar, and let stand over night. In the morning pour off the syrup, and cook down about half; add the tomatoes and oranges, and cook until the orange skins are transparent; seal in jelly glasses.

NO. 49. GREEN TOMATO MINCE MEAT

Take:
1 peck of green tomatoes put through a meat chopper
5 pounds sugar
1 teaspoon allspice
3 pounds raisins, seeded
1 teaspoon nutmeg, grated
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon cloves
1/2 teaspoon black pepper
After grinding the tomatoes, press the water out, after which add enough boiling water to cover, and boil two hours. Add all the other ingredients, mixing thoroughly. Boil 1/2 hour longer, pour into jars, and seal with paraffin.

NO. 50. TOMATO RELISH, ENGLISH STYLE

5 quarts peeled and cut tomatoes
5 quarts cabbage, finely shredded
5 quarts small cucumbers, shredded
5 large cucumbers, shredded
12 large onions, sliced
24 small red peppers

Salt, and let stand over night; drain in the morning, and scald in weak vinegar.

DRESSING FOR RELISH

1 gallon moderately sour vinegar
5 cups brown sugar
1 pint of made mustard
1 1/2 cups flour
1 ounce yellow tumeric
Mix all and boil until thick; add to the above ingredients, heat boiling hot, and seal in glass jars or bottles.

NO. 51. TOMATO AND MUSTARD PICKLES

1 quart of green tomatoes, cut into small pieces
1 quart of small cucumbers, cut in chunks
1 quart of small button onions
4 green peppers, cut fine
1 red pepper, cut very fine
1 cup of flour
6 tablespoons ground mustard
1 tablespoon tumeric, with enough vinegar to make a paste
1 cup sugar, and sufficient vinegar to make 2 quarts in all
Put flour, mustard, tumeric, sugar and vinegar on back of stove and cook until thick. For the cucumbers, onions, tomatoes, and peppers make a brine of 4 quarts of water and 1 pint of salt; let stand in this
24 hours, place on stove, let come to a boil, pour in a colander and drain. Add the vegetables to the mustard mixture, and cook until it is well heated through.
Seal in glass jars.

NO. 52. GREEN TOMATO SWEET PICKLES (DELICIOUS)

Take:
7 pounds green tomatoes
4 pounds sugar
1 pound of seededraisins
3 quarts vinegar
Cinnamon, spice, ginger, and cloves to taste

Cut the tomatoes in 1/2 inch slices, and soak for 24 hours in a water bucket of cold water, in which is 3/4 of a. pint of lime; then soak in cold water for two hours or until there is no taste of the lime. Drain thoroughly, add to the vinegar and spices, boil in the syrup two hours, seal in well sterilized glass jars.

NO. 53. TOMATO CHOPPER PICKLES

Use:
1/2 gallon chopped green tomatoes
1/2 gallon shredded cabbage
2 bunches of celery, chopped fine
5 green peppers, chopped fine
1 quart tender beans, sliced
2 teaspoons ground cinnamon
2 tablespoons spice
2 tablespoons cloves
2 teaspoons white mustard seed
1 tablespoon salt
2 tablespoons grated horse radish
1 tablespoon mace
2 tablespoon ginger
Mix all together, and boil 20 minutes; seal in glass jars.

NO. 54. TOMATO SALAD

Select medium sized tomatoes, one for each person to be served; wash, and dry carefully, cut off the stem end of each, and remove the pulp with care; cut the pulp and one whole tomato in small pieces (do not chop). cut. one onion in dice, and a small stalk of celery in small pieces. Mix the onion, tomatoes and celery together lightly but thoroughly stuff the tomatoes with the mixture, and serve on crisp lettuce leaves with a generous spoonful of mayonnaise dressing heaped on each tomato. This is a delicious salad, and very
appetizing in appearance.

NO. 55. TOMATO OMELET

Beat 4 eggs very lightly, and add 1/4 cup of flour mixed smooth with a little milk, pepper and salt to taste, add one cup of finely chopped tomatoes, either fresh or canned; pour into a hot buttered pan, and fry slowly. When done serve at once on a hot dish.

NO. 56. TOMATOES ON TOAST

To a cup of stewed tomatoes that have been well seasoned with butter, pepper, salt, and a little sugar, add the same quantity of chopped ham, one beaten egg, and a little gravy; boil and spread a generous spoonful on each slice of well browned toast; serve hot.

NO. 57. TOMATO AND CHEESE PATTIES

Moisten a quart of stale bread crumbs with a cupful of stewed tomatoes; add two eggs, one large cupful of grated cheese, a medium sized onion, minced fine, and a piece of butter the size of a walnut; season with salt and pepper; knead thoroughly; add fine bread crumbs until of the right consistency; mould into patties. Dip in beaten egg, then in crumbs, and fry in hot butter until brown; serve hot.

NO. 58. TOMATO CATSUP, NUMBER TWO

Boil 1/2 bushel of ripe tomatoes until they are soft, press through a sieve, and to the juice add one pint of salt, one ounce of cayenne pepper, and a little garlic; mix, and boil until reduced one-half; bottle and seal hot.

NO. 59. TOMATO SALAD, NUMBER TWO

Use:
3 large tomatoes, cut into small pieces
1 cucumber, diced
1 onion, diced
Make a dressing of:
2 tablespoons olive oil
1 tablespoon strong vinegar
1 scant teaspoon salt
Mix the dressing and pour over the salad just before serving.

NO. 60. TOMATO JELLY SALAD

Boil two cups of tomatoes; add a teaspoon of brown sugar, a teaspoon of vinegar, and season to taste; strain; add a teaspoon of gelatin dissolved in a quarter cup of cold water, and turn into small moulds; serve on lettuce leaves with a boiled dressing.

NO. 61. TOMATO NOVELTY SALAD

Take equal parts of ripe tomatoes, sour apples, and celery; cut all into thin shreds; mix thoroughly, and serve with French dressing.

NO. 62. TOMATO BUTTER

Use:
10 pounds of ripe tomatoes, skinned
4 pounds granulated sugar
3 pounds sour apples, sliced fine
1 quart of vinegar
1/4 ounce mace
1/2 ounce ginger
1/4 ounce whole cloves
1 ounce stick of cinnamon
Put spice in a thin bag; put all the ingredients together, and boil until quite thick, stirring frequently to keep from burning.

NO. 63. SAVORY TOMATOES AND RICE

Use:
6 large tomatoes, peeled and sliced
2 large sweet peppers, chopped fine
1 cup cooked rice
4 tablespoons butter
Salt and pepper to taste
Butter a baking dish; put in a layer of tomatoes; sprinkle with sugar, and cover with rice and peppers. Alternate the layers until dish is full, having the tomato on top. Dot with the butter; bake (covered) three- fourths of an hour; uncover and bake for quarter of an hour longer, serve hot.

NO. 64. TOMATO, FIG, AND NUT SALAD

Take :
2 tablespoons blanched peanuts
2 tablespoons hickory nut meats
2 tablespoons pecan meats
1 cup chopped figs
2 tablespoons of minced celery

Chop the nuts very fine; mix in the chopped figs and celery. Remove the stem end of ripe tomatoes, scoop out the centers, drain the pulp, and mix with the nuts; toss all together until well mixed; cover with a cup of mayonnaise dressing. Fill the tomatoes with this mixture; serve on white, crisp cabbage leaves taken from the interior of a head; place the tomatoes in the center of leaves, and garnish with whatever filling is left.

NO. 65. TOMATO PUREE

Use:
2 medium sized potatoes
1 can, or its equivalent of fresh tomatoes
2 tablespoons of butter (heaped) or a cup of left-over gravy, or two cups of chicken or beef stock.
Thicken with a tablespoon of flour mixed smooth with cold water; mix all together; season with salt and pepper to taste; cook one-half hour; serve hot with sippets of toasted bread.

NO. 66. TOMATOES STUFFED WITH HAM

Scoop out the center of large, firm tomatoes; mix the pulp with some finely chopped boiled ham that has been seasoned with prepared mustard; add to this mixture one onion, chopped very fine, some chopped parsley and bread crumbs; put back in shells and bake until tender; serve at once.

NO. 67. TOMATO AND EGG ON TOAST

Fry a few pieces of bacon; remove from fat; dip into flour thick slices of tomatoes that have been seasoned with salt and pepper, and fry in same fat. Have hot buttered toast ready; place slices of tomatoes on each, with a fried egg on top of each slice of tomato. Arrange the slices of bacon around the sides of the dish.

NO. 68. TOMATOES BROILED

Cut firm, well-ripened tomatoes into slices; season, and dip in fine bread crumbs; broil over hot fire; put on a hot platter, and pour over them one cup of white sauce. It may be served on toast if desired.

NO. 69. TOMATOES AND BACON

Toast rounds of bread; sprinkle generously with grated cheese; put a slice of tomato on each round, and two slices of bacon on top of the tomato; bake in quick oven until bacon is crisp.

NO. 70. TOMATO SALAD WITH CREAM

Peel and slice into a salad bowl, tomatoes in rather thick slices; sprinkle with salt, pepper, and a little sugar if desired; chill, and just before serving put over them a generous amount of whipped cream, and sprinkle with chopped olives; serve at once.

NO. 71. TOMATO TIMBALES

Boil two cups of canned or stewed tomatoes and one finely minced onion for five minutes; thicken with a tablespoon of dissolved flour; cool; add three beaten eggs, and fill small buttered moulds; set in a pan of hot water and bake until firm like custard.

NO. 72. TOMATO SAUCE (MEXICAN STYLE)

Take:
1 onion
2 cups tomato juice, with pulp
1 red pepper
1 green pepper
1/4 teaspoon celery salt
1 tablespoon butter
1 tablespoon Worchestershire sauce
Chop onion; cook for 5 minutes in butter; add peppers, finely chopped, then add the tomatoes and seasoning. Simmer for 15 minutes; then put in thin slices of whatever meat you wish.

NO. 73. TOMATO WITH CRAB MEAT

Use:
1 can of crab meat
1 lemon (grated)
1 cup bread crumbs
1 glass of sherry
1 cup of tomatoes (stewed)
Mix meat with bread crumbs; add all the other ingredients; turn into a dish, and bake from 15 to 20 minutes.

NO. 74. TOMATO SAUCE WITH SPAGHETTI

Use:
1 can tomatoes, or its equivalent in fresh ones stewed
1/2 cup water
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon flour

1 pinch of black pepper
1 tablespoon sugar
5 tablespoons cheese (chopped fine)
Cook all together for a few minutes. Boil 1/4 package of spaghetti, having water boiling and well salted when it is put in; cook until tender; drain off the water, and pour tomato sauce over the top.

NO. 75. TOMATO BISQUE

Use:
2 cups of tomatoes (boiled 5 minutes)
1 tablespoon butter
2 tablespoons flour (dissolved in milk)
1/4 onion, minced fine
Mix all together and let boil for five minutes; strain and return to the fire; add 3 cups milk, 1/2 cup of cream, 1/4 teaspoon soda, and boil one minute; serve at once.

NO. 76. TOMATO SOUP (ST. JAMES’ STYLE)

Boil 20 minutes 4 cups of tomatoes with one cup of water; strain; add
3/4 cup of cracker dust or fine bread crumbs, a teaspoon of lemon juice, a stalk of celery, salt and pepper to taste; just before serving, add to each cup a teaspoon of lemon juice, a thin slice of orange, and a tablespoon of whipped cream.

NO. 77. TOMATO HASH

Use:
1 1/2 cups bread crumbs
1 tablespoon butter
2 cups tomatoes
1 onion, chopped
1 tablespoon meat gravy
1 cup chopped meat of any kind
1/2 cup tender corn, either fresh or canned
Mix thoroughly; fry or bake until brown.

NO. 78. TOMATO, SAUSAGE AND SPAGHETTI

Take:
1 quart rich tomato sauce 1/2 pound spaghetti
1/2 cup hot water
1 pound sausage

If the sausages are in cases, nick them thoroughly; place in a frying pan; cover with boiling water, simmer until done and well browned (about an hour). Break the spaghetti in small pieces, and cook in salted water until done; drain; rinse in cold water; drain again; confine the sausage and spaghetti in the frying pan; add the soup diluted
with hot water, and let it stand until boiling-hot; serve at once.

NO. 79. TOMATO ASPIC WITH TONGUE

Take:
4 cups fresh or canned tomato juice
1 cooked tongue
6 cloves
1 small onion
3 tablespoons gelatin
1 1/2 teaspoons salt
Pepper to taste
1/2 teaspoon beef extract
Simmer together the tomatoes, salt, pepper, onion, and cloves for 20 minutes; add the beef extract and gelatin, which should have been soaked in cold water until soft; wet a mould with cold water, pour in a thin layer of the tomato aspic, and when it is almost set, put in the tongue, which may be whole if nicely trimmed or sliced as desired; add the remaining aspic if the whole tongue is used, or arrange in layers if sliced; continue until all the aspic is used; when firm serve.

NO. 80. TOMATO AND SARDINE SALAD (INDIVIDUAL)

1 medium sized tomato
1 teaspoon chopped sweet pepper or pimiento
1/4 teaspoon sugar
3 sardines
2 olives
1/2 teaspoon chopped onion
2 teaspoons chopped celery or cabbage
2 teaspoons mayonnaise
1 teaspoon shredded lettuce
1/2 teaspoon minced parsley
Cover with mayonnaise (additional); peel the tomato; cut off the top and scoop out the center; mix with one of the olives chopped, the onion, sugar, pepper, celery, and mayonnaise; refill the tomato, and set in a nest of shredded lettuce. Place a spoonful of mayonnaise on top, and sprinkle with the minced parsley; surmount with the other olive, and lean three sardines against the tomato to give a tent-like appearance.

NO. 81. TOMATOES WITH PUFF BALLS

Use:
6 tomatoes
1/8 teaspoon paprika
2 tablespoons butter
1/2 teaspoon salt
3 cups water
6 small puff-ball mushrooms
Cut the tomatoes fine, and stew in water 20 minutes; rub through a puree sieve. Add the puff-balls diced, the salt, and the paprika, and simmer for 10 minutes. Add the butter, and serve very hot. The puff- balls should be about the size of medium potatoes. All varieties are wholesome and delicious if eaten when the flesh is as white as curd.

NO. 82. TOMATOES STUFFED WITH SHRIMP

Take:
6 medium sized tomatoes
1/2 teaspoon minced parsley
1 can shrimps, halved
1/2 teaspoon salt
1/2 teaspoon minced onion
2 tablespoons butter
2 slices bread, crumbed
A few grains of paprika
1/2 teaspoon green pepper, minced
Add a few more dry, buttered bread crumbs. cut off the tops of the tomatoes; scoop out the centers; add the other ingredients except the shrimps. Heat the butter boiling hot; fry the shrimps; then add to
the tomatoes; fill the tomatoes with the mixture; dust the tops with the buttered crumbs, and bake 20 minutes in a moderate oven.

NO. 83. TOMATO SURPRISE

Use:
1 large can tomatoes
2 hard-boiled eggs
1 tablespoon butter
1 1/2 tablespoons sugar
1 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper

Melt the butter and flour, and stir till dark brown; turn in the tomatoes, sugar, salt, and pepper; cook till thick (about 30 minutes). Just before serving, slice the hard-boiled egg over the top.

NO. 84 TOMATO HORS D’OVEUVRES

Remove skins from very small, uniform-sized tomatoes; scoop out centers and fill with Roquefort cheese which has been beaten smooth with a little cream; place on round slices of bread which have been toasted and buttered or fried in deep fat; cover tops of
tomatoes with caviar; thrust a sprig of cress in the top of each one; arrange on salad plates covered with small paper doilies; garnish further with cress if desired

NO. 85. TOMATO AND CUCUMBER SALAD

Select firm, ripe tomatoes; cucumbers to make the same number of slices; half the amount of onions; slice and arrange artistically on crisp lettuce leaves; sprinkle minced green sweet peppers over all; chill; when ready to serve pass French or mayonnaise dressing.

NO. 86. TOMATO AND OKRA SOUP

Use:
1 1/2 pints of tomatoes pared and cut fine
1 green pepper chopped fine(seeds removed)
2 quarts water
3 tablespoons salt
1 pint sliced okra
1/4 teaspoon pepper
3 tablespoons rice
3 tablespoons green corn
3 tablespoons minced onion
Put all the ingredients into the soup pot, and cook gently for two hours; then add two tablespoons butter or sweet drippings, and serve. The bones from roast meat or broiled meat adds to its flavor.

NO. 87. DEVILED TOMATOES

Take:
4 large, firm tomatoes cut into thick slices
1 tablespoon mushroom ketchup
1/4 teaspoon dry mustard
1 tablespoon vinegar
1/2 teaspoon onion juice
1 scant tablespoon sugar
1 bay leaf

1/2 teaspoon salt
1/8 teaspoon paprika
Mix all the above ingredients; put two tablespoons cotton cooking oil, butter, or lard into a frying pan, add mixture of seasoning, and when hot put in the tomatoes, and cook until tender; serve hot.

NO. 88. TOMATOES BAKED WITH EGGS

Select firm, ripe tomatoes; peel; cut off the stem end; scoop out the center sufficiently to hold a broken egg-do not break the yolk; season with butter, pepper, and salt; cover with buttered bread crumbs, and bake in a moderate oven until tomatoes are tender.
Serve on rounds of buttered toast with cream sauce.

NO. 89. TOMATOES WITH NOODLES (VERY RICH)

Take 3 pounds of fresh tomatoes (or 1 quart can); peel, season, and cook the same as for tomato sauce.

Noodles. Break two eggs in a bowl; beat, adding a pinch of salt; then work in flour with the hands until the dough is very stiff; turn on

board, and work until dough is smooth and shining. Pinch off a piece the size of a hen’s egg, and roll out as thin as paper; cut into very narrow strips with a sharp knife; roll or drop them in as you wish; boil in the tomato sauce until done. If the sauce does not contain sufficient butter add another tablespoon. Cook slowly until done; serve hot. To many tastes the noodles are superior to macaroni or spaghetti.

NO. 90. TOMATO OMELET

Take:
6 eggs well whipped
2 tablespoons flour, mixed until smooth with a little milk, pepper and salt to taste
4 tomatoes peeled and chopped very fine
Stir all together, and fry in butter; serve hot.

NO. 91. TOMATO HUNGARIAN STEW (VERY RICH)

Use:
2 pounds of cheapest cuts of beef cut into small pieces.
1 onion sliced and fried with the meat, in butter or drippings, until the meat begins to turn brown.

Put a layer of the meat in the kettle; cover with a layer of the thinly sliced onion; continue this way, alternating the layers of meat and onion until all the meat has been used; cover with cold water, and gradually bring to the boiling point. Turn in two cups or its equivalent of canned or fresh tomatoes, but do not stir; simmer for two hours, tightly covered; then add some potatoes cut into thick slices or chunks; salt and pepper to taste; cook until meat is tender, and serve hot.

NO. 92. TOMATO SOUFFLE

Stew down to one pint 3 cups of tomatoes; rub through a sieve; sweeten to taste, and add the beaten yolks of 6 eggs and stiffly whipped whites; bake in a hot oven until set; serve as soon as done.

NO. 93. TOMATO HIGDOM

Take:
1 bushel of green tomatoes, chopped fine
1 cup mustard
1/2 cup celery seed
3 pounds sugar
1 1/2 cups salt
12 red peppers, chopped fine
Mix the salt with the. chopped tomatoes; let stand over night; press hard and drain off all the juice possible. Mix all the other ingredients thoroughly; pack in jars, and cover with boiling hot vinegar.

NO. 94. TOMATO CHOWDER (EXTRA FINE)

Use:
1 peck green tomatoes
1 1/2 pints sugar
12 sweet peppers
1 teaspoon ground cinnamon
2 green hot peppers
1 teaspoon celery seed, ground
2 ripe hot peppers
1 teaspoon ground mustard
1 quart salt
1 teaspoon ground allspice
12 onions
1 teaspoon cloves, ground
2 quarts vinegar
3/4 pint grated horse radish

Sprinkle the salt over the chopped tomatoes, peppers, and onions; mix and let stand over night; press out and drain off the water next morning. Mix all the other ingredients thoroughly, and boil for 15 minutes; pack in glass or stone jars; cover with hot vinegar, and seal.

NO. 95. TOMATOES RICED

Take:
1 cup rice
1 tablespoon butter
1 can tomatoes
Salt and pepper to taste
2 cups sour stock or water
Melt the butter in stew kettle; turn in the rice and cook five minutes, stirring all the time; now add the stock, tomatoes and seasoning; boil one-half hour; turn into a baking dish, and bake 25 minutes in a moderate oven; serve hot.

NO. 96. TOMATO POT ROAST

Put roast into a suitable pan; pour over it one cup of boiling water; let remain on the stove until it begins to boil; pour over this a large can
of well seasoned tomatoes; bake in a medium oven until done, which will require about three hours.

NO. 97. TOMATOES A LA INDIAN

Cut rounds of bread and saute in butter until brown on both sides; cut ripe, firm tomatoes in thick slices, two for each person; cut into strips
a good sized green tomato; dip in boiling water; drop in ice water. Wipe the tomatoes and fry in hot butter; lay a slice of each on each slice of bread; season well, and sprinkle with pepper and cover with another slice of tomato; garnish with the yolks of hardboiled eggs; put through a ricer with a little parsley.

NO. 98. RIPE TOMATO CHUTNEY

Use:
10 ripe tomatoes, peeled and chopped fine 6 large green apples, peeled, cored, and chopped fine
3/4 pound of raisins, seeded and chopped
2 red peppers, cored and chopped very fine
3 onions, medium-sized, chopped very fine
1 pound brown sugar
1/2 cup salt
3 pints vinegar
2 tablespoons mustard seed

Place all but the vinegar in an open mouthed jar; scald the vinegar; when cool pour over the mixture. The vinegar must just cover the mixture. If it does not, scald more and add to it. Stir every day for ten days; then set aside in a cool place until needed for use.

NO. 99. SUPERIOR TOMATO PICKLE

Take:
3 quarts green tomatoes, chopped
1 quart ripe tomatoes, chopped fine
3 small bunches of celery, chopped very
1 quart small green cucumbers, chopped
6 medium-sized onions, chopped
1 large ripe cucumber, chopped
4 green peppers, chopped
7 cups vinegar
4 red peppers, chopped
1 teaspoon mustard
1 pound cabbage, chopped
1 teaspoon black pepper
1/3 cup salt
1 teaspoon cinnamon
4 cups brown sugar teaspoon ground cloves
Chop vegetables; sprinkle with salt, and let stand over night; press out the water, and drain in the morning. Mix all the other ingredients; mix thoroughly; in small jars; cover with vinegar, pack and seal. It spoils rather quickly after opening.

NO. 100. TOMATO SAUCE, (COMMERCIAL STYLE)

Use 1/2 bushel of ripe tomatoes, washed and mashed to a pulp; put in a porcelain lined kettle with 2 tablespoons salt; boil until tender; cool, and mash through a sieve. Take 1/2 gallon of the thin juice; add
2 pounds of sugar, one tablespoon each of whole cloves and black pepper, six blades of mace, a short stick of cinnamon, and a root or two of ginger. Let this boil until well flavored with the other spices; then strain, mix with the other juice, and boil until thick; add 1 quart of apple vinegar; boil 15 minutes; bottle and seal. Ordinary fruit jars
may be used. Keep in a cool, dark place. It can be used immediately, but improves with age.

NO. 101. GREEN TOMATO PRESERVES (DELICIOUS)

Use:
1 peck green tomatoes
7 pounds sugar
6 lemons, sliced and seeded
Place in preserving kettle; heat slowly without water; allow to simmer all day, taking care not to let it scorch; when it becomes thick and dark in color add the lemons; put hot into jars, and seal. This is truly delicious; try it.

NO. 102. TOMATO MINCE MEAT, NUMBER TWO

Slice up the desired quantity of tomatoes; sprinkle with salt; put in a bag; hang up and allow to drain over night; in the morning take equal weights of tomatoes and sugar, and cook until the tomatoes are thoroughly done; to 7 pounds of the mixture of tomatoes and sugar add 3 pounds of seedless raisins, and mace and cinnamon to taste; cook a short time after adding the seasoning, and put into jars. It will keep without being sealed. It makes delicious pies, more relished by some than ordinary mince-meat.

NO. 103. TOMATO MINCE MEAT, NUMBER THREE

Take:
1 peck green tomatoes, chopped fine
4 pounds brown sugar
1 pound chopped citron
1 teaspoon salt
1 pound of raisins
2 teaspoons cinnamon
1 pound currants
1 teaspoon cloves
2 cups chopped suet
1 cup vinegar
Cover the tomatoes with cold water; scald and drain three times (scalding each time 1/2 hour); mix all together; cook until tender; seal in glass jars, and set in a cool, dark place.

NO. 104. TOMATO FRITTERS, NUMBER ONE

Rub a pint of tomatoes through a sieve; thicken with 2 tablespoons of corn starch, and add seasoning. Remove from the fire, and add one egg, yolk; pour into a shallow pan to cool, then cut into rounds; roll in egg-white and bread crumbs, and fry a golden brown in deep fat.

NO. 105. TOMATO FRITTERS, NUMBER TWO

Beat well 1 cup of flour, teaspoon salt, a level teaspoon baking powder, a teaspoon melted butter, 2 egg yolks, and 1/2 cup of milk. Add the beaten whites of eggs and 3 tablespoons of tomato pulp. Fry in deep fat and roll in sugar.

NO. 106. TOMATO FLUFF

Cook one cup of sugar, one cup of strained tomato juice, and the juice of half a lemon to a thick syrup; pour the mixture slowly over the stiffly-beaten white of 1 egg; serve at once or chill as desired.

NO. 107. GREEN TOMATO CREAM (DELICIOUS)

Wash and slice four medium-sized green tomatoes; slice thin one sour apple, and add one onion chopped fine. Put two tablespoons of fat in frying pan and place over fire. When hot scatter in onion and apple, and let fry 5 minutes; then lay on slices of tomatoes that have been sprinkled on either side with flour, salt, and pepper; when brown on both sides pour over two cups of hot sweet milk, and let simmer 5 minutes; serve hot.

NO. 108. GREEN TOMATO PIE, NUMBER ONE

Peel the tomatoes, and with a sharp knife slice very thin; proceed as for apple pie; add one cup sugar into which a teaspoon more or less of flour has been added, according to the juiciness of the tomatoes; dot all over sparingly with lemon; cover with top crust; brush with beaten egg or milk; bind edges with muslin, and bake 40 or 45 minutes. This pie is more savory the day after it is baked.

NO. 109. GREEN TOMATO PIE, NUMBER TWO (VERY RICH)

Slice the tomatoes very thin; sprinkle with lemon juice rather generously; sweeten with brown sugar; dot a tablespoon of butter evenly over the pie; cut some preserved ginger in little bits, and scatter evenly over the pie, also a little chopped lemon peel, and a dusting of cinnamon, after which dredge some flour over the top to keep it from being too juicy, and cover with rich paste. This is said to be a very rich pie.

NO. 110. TOMATO SOUP WITH OATMEAL

Use:
1 cup tomatoes, either fresh or canned
1 cup water
1 small onion, chopped fine
3 tablespoons rolled oats

1/4 teaspoon salt
1 scant tablespoon sugar
A dash of pepper
Put all the ingredients in a sauce pan together; simmer one-half hour;
rub through sieve, reheat and serve.

NO. 111. TOMATO PUFFS

Peel and slice well ripened tomatoes; sprinkle with a little salt and pepper; dust liberally with sugar; dip each slice in rich pancake batter (rather thick); fry a rich brown; serve at once.

NO. 112. STEWED TOMATOES, PLAIN

Select the required amount of well ripened tomatoes; peel; remove hard part of the core; stew gently for 40 or 50 minutes; season to taste with salt, pepper, sugar, and 1 tablespoon butter; cook 10 minutes longer (uncovered);
serve at once.

NO. 113. TOMATOES AND BEETS

Cook the beets in boiling water until thoroughly done; slice. Prepare enough ripe tomatoes to make an equal number of slices; arrange all in a suitable dish; sprinkle with salt, sugar, pepper and enough
boiling-hot water vinegar to cover them; let stand for one our in a cool place before serving.

NO. 114. TOMATO SALAD (VIENNA STYLE)

Prepare beets the same as for above recipe; for every two slices of beet add one slice of tomato, one slice of cucumber, one small slice of onion; sprinkle each vegetable separately with sugar, pepper, and salt; scald enough vinegar to cover the entire mixture. Pour over the vinegar boiling-hot; let it stand until cold; arrange all artistically in a salad bowl; pour the vinegar over them; chill for 1 hour, and serve. Mayonnaise or French dressing may be used if desired, instead of the vinegar.

NO. 115. TOMATO SOY

Use:
1 large pepper, finely shredded
1 tablespoon black pepper, ground
1/2 peck ripe tomatoes
1/4 cup salt
1 large onion cut in slices
1 teaspoon ground mace

1 tablespoon ground allspice
1/2 pint vinegar
1 tablespoon ground cloves
Boil all together slowly for 1 hour; cool, and bottle for use.

Cost of amputating a leg? At least $20,000. Cost of an artificial leg? More than $50,000 for the most high-tech models. Cost of an amputee’s rehab? Often tens of thousands of dollars more.

These are just a fraction of the medical expenses victims of the Boston Marathon bombing will face.

The mammoth price tag is probably not what patients are focusing on as they begin the long healing process. But friends and strangers are already setting up fundraisers and online crowd-funding sites, and a huge Boston city fund has already collected more than $23 million in individual and corporate donations.

No one knows yet if those donations — plus health insurance, hospital charity funds and other sources — will be enough to cover the bills. Few will even hazard a guess as to what the total medical bill will be for a tragedy that killed three people and wounded more than 260. At least 15 people lost limbs, and other wounds include head injuries and tissue torn apart by shrapnel.

http://news.yahoo.com/boston-victims-face-huge-bills-200001315.html

I think that their bills should not need donations to be cared for. I think that one of the many jobs of this government is to provide security for the citizens. Even the preamble to the Constitution  touches on the points of domestic tranquility and providing for the common defense. The bombers were immigrants to this country, let in by the federal government with a broken system that is not enforced even though citizens of this country have been screaming for attention to be paid to immigration to this country. Since the government let these people into this country, its the government’s responsibility to the citizens to make sure these people are worthy of entrance and if not, any issues from that fall squarely at the feet of the government.

I’d like to see the President and the first lady take a break from meeting with the bombers and their friends and haul their asses down to the hospital personally meet with each and every one of the injured, and cut the hospital a check.

You can make your own baby wipes. You can use something like paper towels if you just want to control what’s on the wipe and for budget reasons.

Or use cloth baby wipes (which can be washed along with your diapers).
When you use homemade baby wipes recipes you can either make your wipes solution in a bottle or put it right in the wipes container.
If you put it directly into the container your wipes are ready to go as soon as you need them. You may need to change your wipes every day using this method if you find they smell musty.
If you want to put the solution into a small bottle find an inexpensive spray bottle. You can find small ones in the health and beauty section of most drug stores or beauty supply stores. When you need to wipe your baby wet your cloth wipe with warm water and then give a spritz or two of your wipes solution.
You can keep a small container with a tight-fitting lid filled partway with water at your changing station if it is not near a sink. Then have your wipes stacked up and your wipes solution next to the water container at the changing table.

Here are some homemade baby wipes recipes:
Baby Wash Recipe #1

* 2 TBSP Baby Wash (choose a natural wash!)
* 2 TBSP Olive Oil
* 2 Cups water

Mix well in a spray bottle or your wipes box. Spritz on wipe before using if in spray bottle. Swish solution around over wipes if using a wipes box.

Baby Wash Recipe #2

* 2 TBSP Baby Wash
* 2 TBSP Olive Oil or 1 TBSP Calendula Oil
* 2 Drops Tea Tree Oil
* 2 Cups Water

Mix well in a spray bottle or your wipes box. Spritz on wipe before using if in spray bottle. Swish solution around over wipes if using a wipes box. Tea Tree Oil has lovely disinfectant properties along with its wonderful, clean smell.

Aloe Vera Recipe

* 1/4 Cup Aloe Vera Gel
* 2 Drops Tea Tree Oil
* 2 Cups Hot Water

Stir or shake until this recipe is well mixed. Don’t use until the mixture cools. Spritz on wipe before using if in spray bottle. Swish solution around over wipes if using a wipes box.

Vitamin E and Essential Oils Recipe

* 2 Drops Tea Tree Oil
* 2 Drops Lavender Oil (Please be sure to use only pure essential oils – don’t use synthetic oils.)
* 2 Drops Chamomile Oil
* 2 Cups Water
* 1 Vitamin E Cap

Cut open vitamin E caplet and squeeze into the water, and add essential oil drops. Mix well in a spray bottle or your wipes box. Spritz on wipe before using if in spray bottle. Swish solution around over wipes if using a wipes box.

Cloth wipes are truly easy to use. Or you can simply use warm water on your baby’s bottom unless you’re changing a particularly messy diaper.

If you notice that your baby is about to poop, you can always remove his or her diaper and hold baby over the toilet. Otherwise, your handy wipes are always available! Just pick one of these homemade baby wipes recipes and mix it up to have on hand.

You can premix your wipes solution and moisten a few wipes when you’re out and about. Simply place them into a re-sealable plastic bag, or into a travel wipes container and you’re ready to go. Throw them into the dirty duds bag or a plastic shopping bag along with your diapers when you use them.

Are you interested in more information about reading your baby’s signals that he or she needs to go to the bathroom? Read the EC section for more information!