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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Oct. 5, 1919)
THE StTXDAT OREGONIAX, PORTLAND, OCTOBER 5, 1919. VELVET BAGS NEEDED TO BLEND WITH FALL COSTUMES Blck Panne, Lined in Pink and With Cunning Pockets. la Being Used .xtnsi-e!y, others Made of White Cloth Are for Evening Use. fir? .-r u .1 fjf";. .V .'.?'. J l . ... V '. f.S .'! i ss - 'u i k w , -a Aw J WAT with tha silk handba of lummer now It cannot help - lookinar ahlvarr and nma- llki . a thin frock on a cold October morn ing! Tha Telvet bas to accompany fail coitamet and fnra are her and two of the most taking; new style are pictured. One la a square framed bag- of black panne velvet with an Inner frame and cunning; pockets for vanity belongings, and the whole bag Is lined with pink velvet a charming ly luxurious Idea! The second bag Is of white velvet for evening use, of course and has an inset panel of embroidered butterflies, all In gor geous colors. The frame is of Imitation ivory and the long tassel is of white silk. A lining of yellow satin repeats some of the color in the butterfly embroidery. D" EAR FRIENDS Winter supplies from tha garden consist of two aorta those preserved by can Brag or drying and those kept fresh ta tha ground or the cellar. My last letter was about the cori ervation of fruits and vegetables by canning, pickling, etc. and one point in regard to this I want to reiterate: that In order to have yonr canned vegetables delightfully tender and aa fall of flavor aa though just picked from tha vines yoo must not usa the fully matured vegetables you use for tha table for your canning, bat for beat results the product to be canned should be picked two or three days sooner than they would ordinarily be harvested for tha table, and they should be rusned Into the cans as fast aa possible after being taken from the vinea. Her la where the home gardener has another great advantage over those who must purchase their pro dace from the market to can it or bay it canned. Thar is aa great difference between carefully put up home vegetablea and commercial canned goods aa there ia between fresh picked garden producta and .the stale vegetables from the market. Be sides all tha saving In cost, the Qual ity is Immensely superior. Wild Fraita. . Let roe call your attention one mora to the use of our wild fruits. Evergreen blackberriea are abundant. Tha large aeeda ahould be removed by patting them through a sieve for a delicious jam. and they make fine jelly If not too ripe. I see elderberries aold on the market at 10 centa per pound, but they hang In abundance on the outskirts of the city. They need an acid combined with them, like sour grapes Salal berries are also very abundant this year, and are good to use; but. like elderberries, are rather Insipid. A combination of half aalal berries and half Oregon grape makes delicious jam or jelly. Oregon grape alone makea particu larly fin jelly, especially good to serve with meat or game. Don't let any oulls or windfalia of your tree fruit go to waste. Can applea green and they will be fresh in winter. Frnlt and vegetablea will be higher la price this winter than ever before, and it ia most essential that wa save. every particle of this food that w possibly can. . The proper harvesting and storage of the fruits and vegetables we have grown In our home gardens is the subject that now engrosses our atten tion and will be discussed In this let ter and the next, particularly as to methods adapted to the Willamette valley, which are also applicable to the Umpqua and Rogue river valleys and the Puget sound country. The "Home Storage Manual for Vegetables and Apples, sent out by the United States national war gar den commission, and all other such pamphlets and books, take for granted a cold winter climate, where snow and ice cover the land for months. Here, where we had no snow at all all last winter and the ground freezes very little, so that potatoes, etc., can be left out in the ground and dug at any time during the winter, we have entirely different conditions, and need other directions for harveating and storage. From she Oregon Agricul tural oollege bulletins, tha lnstruc tions of our local seedsmen and the advice of other experienced persons I have gathered and condensed and the best information available upon these subjects and will present It to you by considering each vegetable which is not to be canned, but to be kept green or rlpa for winter usa In alphabetical order. BarvearJag Beams. Allow the beana to ripen fully be fore any attempt Is mad to harvest them, but do not let them remain on the vines so long that the pods open and ahell the beana on to the ground, aa la their natural way of harvesting themselves. Pull the bean vinea In dry weather, if possible, and leave them lying on the ground a few days to dry out thoroughly, then collect tbem Into a box or large basket and sit down and pick off the dry pods Into a box by themselves. Thla Is much easier than to crawl around on the ground picking off the pods from th vines at first, and conservation of effort la valuable to most of us. Now take your box of dry bean poda Into the kitchen, or 'other dry warm place for a few days. The drier they are th easier they shell, hat If yoa leave them many daya this way weevil will develop in them and rain them. Make an old-fashioned "bee" for shelling and picking over the beans soma evening, and tha next day put your beans Into the oven In dripping pana and heat them np thoroughly. stirring well to prevent weevil. It Is often recommended that car bon dlsulphide be poured over them :n a tight container to accompllrh this and this must be done when you wan, the beans for seed. Use two ounces carbon dlsulphide to a five-gallon can of dry beans, closing the can up tight that the poisonous fumes may pene trate welL This leaves the vitality of the seed unimpaired, while heat kills the life germ, but for beans to be eaten the oven heating la much cheaper and easier and Just aa effec tive. Store In a tight bag or other container In a dry place. Green string beana will keep com ing on until late In October probably or until cut off by hard rrost. never touch the blosscms, aa yoa disturb their pollenatlon, and never disturb them In any way while they are wet with dew or rain, as this is liable to cause mlllew. ureen string Deans may be salted down and freshened In winter just like cucumbers. - Lima Beans. These, like otner beans, will stand a light frost without Injury. Pick the dry llmas and treat Just aa you do other dry beans. Shell end cook the green llmas or can them All green atrlng beana or llmas left at the end of the season are good for pickles "if not frosted. vviats Beeta. The little round turnip beets which yoa planted for a fall crop should be gathered and used. The long varie ties which are grown for winter use nay, on the Pacllio coast, De leit in tha ground all w'nter and pulled from time to time aa needed, or they may be stored in pits like potatoes. Be careful of one thing with an tne roots you leave in tbe ground mat they do not stand In water In winter when our ra'.na are heaviest, ir tne water collects about any of them you nmt die- a little ditch and drain It off. as It is very bad for any roots to stand in water constantly. Broccoli and Broaeela Sprout. Broccoli our winter cauliflower Is very hardy and attains its greatest perfection In our climate. It Is left in the ground and used as wantesl, as I' Is not injured by wet or cold. It will be ready for use after the first of February and can be used as desired all through the later winter and early spring. Brussels sprouts lias much the same chMracteristics of growth as broccoli though it is a very different vege table. It forms a succession of "baby cabbages" all down a central stalk and a large part of the growth is made in the cool weather of early fall. hen the large top leaves should be broken down to give the little heads more room to grow. Leave them in the ground all win ter and early spring, using them at desired by picking off the larger bot tom "sprouts" and leaving the smaller ones to mature. Winter Cabbage. Winter cibbage matures In October and November, but in the mild climate of the Pacific coast It may be left in the ground until wanted for use dur rrg tbe winter, aa it la exceedingly hardy in resisting our cold and wet weather forming fine firm heads, keeping In excellent condition during th winter and coming out In the spring perfectly soiid. In colder climates winter cabbages are pulled on a dry day ana turned over on thi heads lor a few hours to drain. Then they are set in a cooi cellar on the floor with roots up or stored with their roots In boxes of earth. Or they may be burled, heads down, in long trenches In a dry place. covering them with straw and boards or dirt to keep out the rain and keep them from freezing. Imperfect Cabbage. 7 Sometimes some of the heads begin to burst open. This can often be remedied by pulling the head gently to break part of the roota, but not all of them. If the heads persist in breaking open tbey will soon spoil unless used. They can be made Into sauerkraut In this condition. If you don't like the German name, use the new one, "liberty salad, which we see UBed lately. Small and inferior heads can alao be used in this way. There is no winter vegetable more easily or cheaply prepared and if just a little care Is given in the details of prepara tion it will keep for months. It can also be canned and kept indefinitely. Late Fall Cauliflower. Our mld-season calulflower, which we set out tn July, will give us fine heads of cauliflower now our cool fall rains have begun. They will be ready for use In October, November and December, though cauliflower is more tender than cabbage and must have some protection, even In our cli mate, if left out in our heaviest frosts. If the weather comes off hot for any length of time, when your Ian cauliflower is forming its flue "white curd, draw the leaves over it and tie them together or fasten with toothpicks, to keep the curd white. They should be cut and used, or canned, aa soon as th curd becomes hard and compact, as they open and separate into branches if left too long, which practically spoils them. When you are cutting your cauliflower and cabbage heads, if you will cut them as high as possible and leave tha roots In the ground, new small heads are liable to form on these roots and you will often get aome that are good for food. Cauliflower (and Brussels sprouts In a cold climate) which have sot matured before heavy frost comes may be taken up and planted in shal low boxes of soil In a light place in the cellar. If kept well watered they will mature for winter use. Carrots in Wiater. In th mild climate west of the Cascades carrots may be left out in the ground all winter and pulled as wanted. Or In colder locations they must be gathered and stored like beets and turnips. Storing Celery. Oar late celery, which was set out in July, which grow finely in the cool, moist weather we have been having lately. Th first of it should be ready tor as this week and other stalks will mature in succession. O. A. C recommends that early celery be blanched by using boards and late celery by the use of earth. When the celery Is nearly full grown It should be banked with earth or "handled." which la done by gathering the leaves together while the earth Is drawn about th plant to one-third Its height, taking ear that none of it falls between th leaves, as it would be likely to causa them to rust or rot After a few days draw more earth about tbem and repeat the process later until only the tops of the leaves are visible. Care should be taken that th plants are not hilled up or disturbed while the ground Is damp, as to do so makes them liable to in jury from rust If the weather grows sever, the tops, which project above th dirt may be covered with leaves or straw to keep them from freezing. Some growers claim that blanching with earth tends to rot th celery, specially If it is not exceptionally well drained; so If yoa bank with earth be aure your drainage is un usually good. Ton can blanch your celery with boards by using boards a foot wide set along each side of the row of celery, close to th plants. The boards should be nearly vertical, but lean a little together at th top, where they ahould be only two or three Inches apart Fasten them "Merode" and "Harvard Mills (Hand-finished) Underwear WELL-DRESSED in fall and winter means warmly dressed 1. If you wear "Merode" or "Harvard Mills" (hand-finished) underwear you have a delightful feeling of abso lute comfort, warmth and freedom of motion. These trim garments, with their beautiful finish and tailored lines, are cut by hand and fit perfectly. Patent Flatlock seams prevent un comfortable ridges. Weights and moduli for every season high, lout or Duchess neck, with or xcittiout sleeves, knee or anklr length, JSztra sizes or tall or siout women, -Merode" and "Harvard IRus" - Underwear it also mad ttpcciallB for children and babies. For sale in the leading ahops, in cotton, me rino and silk mixtures, at attractive prices. Winship, Bolt Ef Co., Wakefield, Mra. can be taken down at any time to inspect the plants and they are ready for table use at any time after they are blanched. In a cold climate celery may be simply "handled" and then at the ap proach of severe freezing weather taken up and set out compactly in a dark, cold cellar, or preferably in an unused cold frame, which is an ideal place for it The general temperature should be just above the freezing point and it will gradually blanch so that it may be used throughout the winter. Should the plants begin to wilt water the roots without wetting the stalks or leaves and they will re vive again. Harvesting Sweet Cora. Sweet corn la best canned, but some people are very fond of it dried. To do this, pick the corn and get it to drying the same day. Husk it pick off the silk and cook on the cob In rapidly boiling water for 10 minutea to set the "milk." Then cut the corn off the cob, scraping the cob with the back of the knife to get it1 all; spread on clean granite plates and dry on the back of the stove, in tne warming oven or in the sun, covering with netting to keep off the flies and stirring occasionally and breaking up the masses, bo that when It is "sure dry" It will not be In chunks but in kernels. Be very careful about stor ing it as it is sure to get wormy if it is possible for insects to get to it A tight paper bag should be secure, but examine It often. To cook, soak over nignt or longer and stew very slowly for a. long time, seasoning, as usual. Corn too old to can or dry may be allowed to ripen and fed to chickens or other animals. Some peo ple grind it up themselves in an old coffee mill for a breakfast food. We all know that corn Is very sen sitive to frost so you should take care of it in aome way before any hard frosts come. Give the corn stalks to your neighbor's cow they will be appreciated. I SOA 1 An expert organization the largest of its kind in the world reflects in its Fall and Winter styles the shoe needs and ideals of women every where. You will find a delightfully varied selection identified by the famous Queen Quality Trade Mark. TrnsTradeMarkisonaIl"SHOE SOAP" Kid Shoes. Because reputation is valued above all else, Queen Quality fine black Idd shoes are made of "Shoe-Soap Kid. Right years of consistent use in Queen Quality Shoes have proved its leader ship. This association of Queen Quality endeavors with that of the tanner and retailer enables women to obtain exceptional shoes made from "Shoe-Soap leather which they have long tested and now demand. Fall and Winter Footwear " I 'HERE'S wisdom and true economy in buying mod shoes the kind of goodness which women know in Queen Quality. Their fit and fine service are famous. Fair prices commensurate with costs insure maximum value to-day Many charming styles are illustrated in the new booklet now ready. THOMAS G, PLANT COMPANY Maatsfactarmrm BOSTON, MASS. Manufactured in Boston, Massachusetts, by THOMAS G. PLANT COMPANY 77ie World's Largest Makers of Women's Fine Shoes Exclusively I M g iirn at th top by short pieces of board or lath tacked to each side, and placed every six feet or so down th row. A little dirt should be thrown against the bottom to keen out th light It will take from H to I is weeks to blanch It Th hoards Harvesting Cncmmbera. Cucumber plants are very tender and will not endure a hard frost Pick all the cucumbers before they begin to mature, for as soon as the vines begin to mature fruit they cease to produce. As you pick your small cucumbers an easy way to make sour pickles of them is to wash and pack each day's picking in a crock containing one gallon cider vinegar to one cup of salt sugar and mustard, well mixed. Weight the "cukes" down to keep them under the liquid and add fresh ones as you pick them un til the crock is full. No heat ia re quired. Cucumbers la Brine. There are many recipes for making fancy pickles,. but sometimes it is not convenient to do so just now, and you would like to put your c.ukes down in brine, to freshen them and make them up into any kind of pickles you desire in winter. This is a very old fashioned process, so rather hard to find described. However, it is just as good and economical a method of keeping cucumbers as it was in our grandmothers day. Use a large earthenware crock, wooden candy pail or any such con tainer. Cover the bottom with com mon salt Gather the cucumbers every other day.early in the morning or late In ton evening. Cut the cukes with a snail piece of stem on each and handle carefully, so as not to bruise (as this Is the secret of keeping them perfectly). Wash carefully, leaving tha little black briars on them, and lay them in the cask or crock three or four Inches deep. Cover with salt and keep adding as you pick them. always leaving salt on top. One quart or four cupfuls of salt is enough for a large wooden bucket or butter tub, but a little too much salt won't do any harm. Pour in some water with the first layer not enough to cover but after this th salt will draw the moisture out of the cukes and make their own brine. When you first start them, spread a clean cloth over them and add a board or plate with a stone on IL When a, new supply of cucum bers is to be added remove stone, board and cloth, wash them very clean and wipe every particle of scum from the top of the pickles and the sides of the crock. Throw away any soft cucumbers. When you have your layers all in and the cask nearly full, cover with salt tuck cloth closely around the edges, placing the board and weight on top, cover the cask or crock close ly and the pickles will keep perfectly for two or three years if desired. Cucumbers must be put in salt the Useful Gifts Advised for Autumn Brides. ant energy, no cries of bounding gladness, no fountains of eternal youth, vigor, life or health In the bottles of "beef, iron and wine," or the jar of rouge. Tired and listless folk, with energizing iron clamoring for recognition, fail to see it at their doors. Among the most prolific sources of food iron the raisin is Like whole cereals, it mineral salts essential only does it produce iron In her new little home for many years In abundance, but it yields in large something that will renresent I measure lime, magnesium, poiaum Table Linens Being Very Are Suggested Timely Presents. TTTHT not give the autumn bride j finse I V something that will be useful 1 to life. Not day they are picked: if they lay a day real luxury perhaps a little out of the j and phosphorus. or IWO uiojr win uui J Mfn of tn. ivni x.nlo.d.' cannot buy cukes on the market and nut them down this . way. Do not be alarmed at the heavy scum that rises on them, but be sure to wash it all off the board and cloth. To Make the Pickles. Take off th weight .and hoard, carefully lift cloth with scum on it wash stone, board and cloth clean and wipe all scum off the cukes and the sides of the cask. Take out as many as are wanted, return the cloth board and weight and cover closely, Place pickles removed in vessel con taining two or three times as much water as there are pickles and change the water every day for three days. Taste them and when just as salty as you like, make them up with vine gar alone or with spices to taste, or with more or less sugar, just as you wish and just as your recipe calls for with the fresh pickles, only leaving out the salt Red pepper pods, pickled nasturtiums, seed pods and sliced horseradish root are each very ap petizing additions to different recipes. If you put them up in glass cans you can use three bay leaves to the quart or one teaspoonful mixed spices to the quart or some bits of dill plant in other cans. We will continue this discussion next Sunday. Your Garden Neighbor, INEZ GAGS CHAPEL. Unfortunate Superstition. Tonkers Statesman. Flatbush "Is Gowanus supersti tious?" Bensonhurst "Oh, very. He'U never occupy a house unless it has an even number of windows, doors, rooms, cupboards and other things, for he has a superstition regarding odd num bers." "Well, I sincerely hope his supersti tion doesn't extend to tha number of his wivei modest allowance for setting np housekeeping expenses? In other words, why not bestow upon the au tumn bride fine linens for her dining room? Just now linens are scarce, and though the government has released them for general use and no longer demands them all for war purposes, beautiful linens are not so easy to get in large quantity as they were a dec ad aga. Tet to housekeepers they are just as essential as ever they were! No woman who takes pride in her home and who abides by the canons of correctness will tolerate on her table anything but pure linen. Rather than use a substitute she will dine on a bare table decked with doilies cut from old, real linen table 'cloths and will wipe her fingers on napkins made in the same way. To the bride, especially, a full stock of fine, beautiful table linen should be a source of joy and satisfaction, and there is small doubt that the donor of several handsome linen tablecloths with naplnks to match will be more devoutly thanked than the friend who sends some odd not desired contriv ance in silver or a picture whose sub ject is not particularly congenial to those who must look at it for years and years. Laundered occasionally, re ironed and refolded, linen tablecloths and napkins will last for years, even if not used, and there seems to be no gift that would be more practical and bring more pleasure to the little bride who is a "born good housekeeper" than a gift of handsome table linens for the new home. Bnyi"'"""' til comfort brought through 0rr" lit exclusive Queen Quality fea- ? J 1x1 1 f Sj tures in footwear. m : '?'MrJf - ml Don't Suffer From Piles Sample Package of the Famous Pyramid Pile Treatment Now Offered Free to Prove What It Will Po for Too. Pyramid Pile Treatment gives quick relief from itching, bleeding or protruding piles, hemorrhoids and 5 JS-i" , A f Healtk Giving Raisin Landed. Science of Eating. Iron deficiency as a disease baffles the medical profession. There are no whoops of joy, no outbursts of buoy-, V Pyramid Is Certainly Fine and W'orkgi Such Wonders So Quickly. such rectal troubles, In the privacy of your home. 60 cents a box at all druggists. Take no substitute. A single box often relieves. Free sam ple for Trial mailed in plain wrap per, if . you send coupon below. FREE SAMPLE COUPON PYRAMID DRtrO OOMPANT. STB Pyramid Bldg., Marshall. Mich. Kindly mil me e Free stunple of Pyramid File Troatmkat, In plain wrapper. rTame, .. Street...... City mate WHEN YOU IKE UP DRINK GLASS " OF HOT ITER Wash poisons and toxins from' system before putting food into stomach. Wash yourself on th inside befor breakfast like you do on the outside. This is vastly more Important becaus the skin pores do not absorb Impuri ties into the blood, causing lliness, while the bowel pores do. For every ounce of food taken into the stomach, nearly an ounce of waste material must ba carried out ot the body. If this waste la not elimi nated day by day It quickly ferments and generates poisons, gases and tox ins which are absorbed or sucked into the blood stream, through th lymph ducts which should suck only nourishment A splendid health measure ' Is to drink, before breakfast each day, a glass of hot water with a teaspoon ful of limestone phosphate In It which Is a harmless way to wash these poisons from th stomach, liver, kidneys and bowels; thus cleansing, sweetening and freshening the ali mentary canal before eating more food. A quarter pound of limestone phos phate costs but very little at the drug store, but is sufficient to make any one an enthusiast on inside bathing. Adv. - DRUGS BY MAIL! WE PAY THE POSTAGE. If In need of Pare Drags and Chem ical. Shonlder Braces, Arch Sup porta, TKl-h.sliS. Ulaatlc Stocklnjca. Abdominal Supporters. SuMpe.ojMtrjr Bandage for Men, and all other rubber goods of every description, send to the TKUSS EXPERTS, Laue-Davis Drug Co. Third and Yamhill, Portland. Orrgon