Norwich Bulletin Newspaper, July 10, 1918, Page 8

[ LATE BLIGHT IN POTATOES. “Almost Sure to Occur Each year and Should Be Carefully Guarded Against. Late blight is without question the _most destructive of all potato dis- ‘edges and is found to a greater or less i t-in all parts of the world where : ‘potatoes are grown. Under favorable ! ‘conditions, it destroys the entire po- [tato ‘At the present time we here in :Conmecticut cannot afford - to -take ‘‘any chances. The value of food to the world in general and the impor- tant part that the potato is playing in our fight to outlast the forces of the Him . is well known. Farmers and ‘gardeners have responded as true , Americans should by planting pota- toee in large quantities, ees to it that: they reach maturity and are not de- stroyed by either insects or diseases. Late blight is practically eure to oc- . cur each vear in New England and ‘ew York, and makes its appear- ancs soon aftér the plants blossom, gradually increasing until by the end of the season the damage is severe. The first signs of blight are pur- plish or brewnish black spots found on the leaves. Later the stems are attacked and under conditions favor- able to the blight it requires but a few days for the plant to be destroy- ed. Whole fields may be killed in a short time. Where plants are de- stroved by blight, the potato itself hecomes infected, the spores washing down threugh the soil, thus causing loss. The disease does not occur in the soil. but is carried over from one season to another in the potato it- sell. “Alwavs avoid planting seed which-shows signs.of dry rot as there is no method known whereby seed potatoes may be treated to prevent late blight. The disease spreads rapidly over large areas and may be carried many 1niles. Late blight probably causes severe loss to potato crops in Connecticut about one vear in five, and a medium amount of damage in one or two of. tHhe - remaining vears. It is- sure to develop if a spell of warm muggy weathér ocours. The disease requires moisture and warmth for its develop- ment. Pay particular attention to po- tatees planted on low or clay- soils. Thére..is one and only one method for. contralling late blight; and - the most satisfactery feature of this meth- od is that it is sure and if properly carried out will absolutely prevent all danger, of loss from this disease. Spraving with Bordeaux mixture, sed as a preventative measure before ight appears, will keep the vines throughout the sea- holds true in every case Keep the potato covered deaux and it is eafe, from blight even it plants in adjoining flelds are de- stroved. -Spray as often as is neces- sary to keep the plants well covered. T eans that vines must be spray- #n days or two weeks during is easily prepared potato beetles or : ‘fAGRICU'LT.URAL. INTERESTS ith Bor-| inseacts occur, should | '859: Hartford, 157,546: Litchfield, 123,813; New Haven, 131137; Tolland, 73,563. Included in these figures were 764 turkeys, 1,806 ducks, 936 geese and 566 guineas, leaving a total of 583,346 hens. It is estimated that the other three counties will average about the same number of poultry as those enumerated. In addition o these birds, as determined by the census, it will be fair to assume that there is about ‘10 per cent. additional poultry keut in towns and villages and small home places which were not enum- erated in the census. Consequently a safe estimate of Connecticut's poultry ‘would appear to be about a million birds on April 1, 1918. . In the counties enumerated there were a total of 587,418 birds on 13,372 farms, which gives an. average - of forty-four per farm. There were 2,702 farms in the five counties on which no poultry at all was kept. Rhode Isldnd Reds is the favorite breed as shown by the = census with Leghorns, Plymouth Rocks, Wyan- dotts, Orpingtons and Asiatics in . the order named. A large percentage of the birds were mixed breeds. There were representative flocks also of the following bhree Anconas, Campines, Hondons, FFaverolles, Dominiques, Minorcas, Buckeyes and Cornish. CORN IN SILO SAVES $37 AN ACRE A 50-BUSHEL CROP () Even If Sto»Er Is Saved and Fed the Loss in Dry Matter is 25 to 45 per Cent—Loss in Silo Very Slight. At least 37 per cent. of the digesti- ble material of the corn plant is left in the stover when the ears only are used. When corn is ensiled this 37 per cent. goes into the silo with the 63 per cent in the ear. The impor- tance of this saving will be more ap- parent when given a money value. With a yield of 50 bushels an acre the value of grain.is $75, at $150 a bushel. Since. the stover contains more: than one-third of the food nu- trients, it is worth at least one-half as much as the grain, or $37.50. How many farmers will willingly leave in ‘the field $37.50 an acre? Yet this is done in many sections of the country where the corn is husked and the stover left “in the field. . But. suppose the dry stover is fed as roughage. Even then it is not saved as completely as in silage. When, under ordinary farm con- ditions, corn is cured in the shock, the loss of dry matter is approximate- ly 25 per cent. and may be as high as' 45 per cent. These losses are due to the breaking off of leaves by the wind and in handling, and to de- structive fermentations. The loss of ry matter in the siio is very slight when the, silo is.tight and the silage well packed at the time of filing. As silage. the cornstalk is ail consumed, but as stover, unless it is shredded. only the leaves are eaten, and even then a great part of the stalk dis- carded. Some feeding experiments portion. discarded is as high as 31 per cent. This is in addition to the loss of Gry matter during the curing pro- cess. Too infrequently an unfavorable ea like that of last year results in the loss of the whole corn plant or i 3 of lead added, at the of two pounds powdered arse- aare of lead (4 nounds paste) to 50 zalions of the Dordeal To Bordeat ssolve -four Iphate in water, unds -of quicklime, ogether and add enoughj ter to bring the entire amount up o 0 za Your Eordeaux is now ready to u Smaller quantities can ts made in proportion.lt is well to str .and strain both the. dissolved ~opper sulphate and the siaked lime nefore they are mixed. The copper siiphate should be Hissolved in a =ooden or glass container as the cop- rer attacks §n or iron Mix only the quantity vou can use ¢ one time as it does not retain its etrength after having = set =olved copper. sulphate and teh slaked in. separate containers for the season, mixing them and add- er as the spray is required for formation apply to the of Agriculture, your Azricultural College or to vour Agent—G ). Codding. Spec- ield Agent, U. 8. Department of friculture, B i Entomology. POULTRY CENSUS OF THE STATE. i Martford County Has the Mest Fowls But Whole State Does Not Produce Ensugh Eggs for Hartford. It is commonly siated by poultry- men that Connecticit does not pro Auce enough eges to supply the city of Hartford. At the present time Hartford's population at about 134.000, it would require only = 000 eggs per vear to give ea i i egg a day. Thi ¥ ge production for the state of only fifty-five eggs r hen. The United States depart- t of agriculture in Its campaign creased poultry production uses the slogan, “one hundred hens on every farm and one hundred eggs from every hen.” If the farmers of Connecticut could realize this slogan. the supp!y of eggs produced in Con- necticut would be sufficient five iimes. the present population of Hzrtford, but even then would supply only two-thirds of the state with an erage of an egg a day. At the <cat time the whole state of Con- t with approximately 2,000,000 of farm land, has an average he state of oniy about .one hen fog every two acres, Thé recent agricultural survey of e five counties, Fairfield, Hartford. hfield, New Haven and Tolland. mas shown: that the number of fowls in the five counties was 18, dis- ributed as follows: Fairfield,” 101,- 1 can, however. keep both the dis- | nmatire soft corn that is of little By far the best method to uti s t at har- | o' the 1 make }sa to.v astedis Bt 1 teaspoon soda tonce. 12 may be | Mix meal and flour |savea by adding water during the fill- | hole in the center {ing process pour in the milk: The molk of as much silage as|fat. sugar and sog {ean he used will 4o much to conserve | tablespoon of boiling [the feed supply. Have you planned|well' and turn.into a greased mold | | to fill that silo? with a tightly fitting cover and steam | {ARE YOU LOOKING FOR A COW? The i A { Connecticut Agriculiural Col lege by ion of rustees at { recent ‘mee 70 2 {loads of & they w o'd at Georgetown, Conu., to be resold to farmers of the | state the need arise. This | action comes a desire | vmen where ances are that we shall not have an. show that even in shredded stover the | € abundant ‘supply of rain, This will make it necessary for the gardener to conserve all the moisture possible. This may be accomplished, in a large measure by frequent, shallow stirring of the surface of the soil, and leaving the. surface as smooth as possible. A garden rake will be a very good tool where it can be used. Rake over the surface as soon as possible after each rain, at least. Do mot do this_if the soil sticks badly to the tool. But be sure to keep rakes and hoes going, and much of the worry about the artificial application of water will be avoided. Do not forget to' thin plants. Give them ample space to expand and thus becomg strong, robust plants. Plants crowded cannot - get sufficient food. moisture or light to make strong, healthy plants more'than can the hu- man race. On a recent visit to a certain part of our state in one garden' was found 43 corn plants to one foot of row. This is a tremendous waste of seed. As many bean plants were found in ano- ther garden. One corn plant to the foot is all that can develop well, and || not more than two bean plants to the same space is a great plenty. When you see insects in the garden you are alarmed, but.they are not a greater cause for crop failure, than too many plants. Of course when these plants are first thinned, the rows look rather weak, but in the course of time the space will all be occupied, and a much better crop will be realized if we thin, and do it unsparingly. Give the plants an opportunity to show you.— A. T. Stevens, Conhnecticut Agricul- tural College. BUTTERMILK AND SOUR MILK. Buttermilk and sour milk are im- portant milk foods. They are usually || abundant on the farm and, during the warm weather, the latter is apt to be found' i 11 homes, says the U. S. Food Administration and Connecticut Committee of Food Supply Buttermilk has much the same food | value as skimmed milk. An ordinary zlass contains about as much nourish- ment as two ounces of bread, a good sized potato, or a half-pint of oysters. To many persons buttermilk is as palatable as whole or skimmed milk. Sour milk is much used in cooker: Before baking powders became ¢ common, sour milk and soda were ver generally used to leaven doughs and batters of various sorts, and is still so used by some cooks. It is more|* economical t baking powder, as|f it takes a butter. 1 teaspoon salt, 1 teaspoon soda (level). Add to the milk ‘the sugar, well-beaten eggs. butter, meal, salt and soda dissolved in a little hot water. Have ready three well greased deep cake tins (hot), divi between oven. e the batter them and bake in a quick Rice Cornbread.—1 cup cornmeal, 1 cup boiled rice, 2 1 teaspoon 1 teaspoon bine meal volks Itablespoon salt soda rice, salt, slightly = beaten, mixed with soda. add Tur fat 2 cups but (level.) fat, - and egg ang butter- Beat two min- whites of into Cor s and beaten | d bak- oven 40 dish 20 | €gES a greas and bake hot . or bake in shallow minutes.” Serve from dish. Steamed Corn loaf. meal in 1 eup flo ley .1 tablespoon fat. 2 ta wo hours. Turn out in a dry out in the oven for fi s, Corn- Dodgers.—2 cups white corn teaspoon salt, 1ps | ! certain are free cattle will he purchased by rofessor il 1. Garrigus who every éffort to secure firs tested and attle will be distributed a cash basis at cost plus all ex- penses and five per cent. additions Prof. Garrigus has also been author- ized to purchase dairy ca rect shipment to 2t at the time he | stribution by | | 1vs the cattle dividuals will be shipped direct This work is in line with what has been done during the last few months mittee of food supply, of defense. Under the direction of Samuel Russell of Middletown, chairman of this department, a num- ber of carloads of beef cattle have been brought to Connecticut from Chicago and Kansas City, and dis- tributed to Connecticut farmers cost plus transportation charges plan has met with wide approval on the part of those interested in seeing Connecticut increasing jts E state council o pro- duction activities and also among farmers who are thus enabled to se. cure live stock from a source which is absolutely reliable. s HOME GARDENERS BE WATCHFUL. At the present writing the appear- the college. Any farmer so desiring may place an or- der with Mr. Garrigus at once and when the cattle for the college are ! purchased the orders for } e in- by the live stock department, the com- | i meal, 1 i one-ha - spodn fatr. Sti | mizing thorouzhly | meal and sal dy on top stov: 18] dd’ fat to dough. Shape in K pones with hand or drop my 3 { £3] in the hot pan. Do not allow the | | pones to touch: ave pan on top the § stove for a few minutes: bake to u & golden brown in a moderately hot } o Serve with dinner or fresh b5 | CHOOSE THE RIGHT FRUIT 1 IF YOU WANT GOOD JELLY e JELLY WILL JELL IF—thé right fruit is used i the fruit is not overripe the right amount of sugar is : added | the sirup boils long enough Learn how to make it just right. || Write to U. S. Department of Agriculture for directions for jelly making and preserving. is the common feeling among housewives that “luck” has more to do with jelly making than witn almost anything else. But there are a few fundamental principles underlying the process of jelly making which, if well understood and carefully followed, will make it one of relative cer- tainty rather than of “luck.” | Gooq jelly is dependent upon the proper combination of pectin, acid, sugar, and flavoring substances. Of these the fruit furnishes all but the sugar, and even this may be supplied partially, as for instance in certain varieties of grapes. Pectin is the substance contained in the pulp and skins of certain fruits which causes the jellying of the product made from {them, and is obtained by cooking it lesser amount—one level | teaspoon—as compared with five and | six of baking powder. | The following recipes for corn- using buettermilk, are off- Dinan’s Cornbread.—2 cups white | cornmeal, 3 cups buttermitk, 1 tea- spoon sugar, 2 eggs 1 tablespoon ORTEOUS & MITCH, THE FACTORY END SALE Will Be At Its Best Today = WE WANT TO MAKE THIS VERY CLEAR—WHEN YOU COME IN TODAY YOU'LL FIND SPE- CIAL OFFERINGS ALL OVER THE STORE, SO NO MATTER WHAT YOU NEED IT WILL BE PRUDENT TO, AT LEAST, TRY HERE BEFORE DECIDING ELSEWHERE. LOOK FOR THE YELLOW PRICE TICKETS—THEY’RE THE BARGAIN SIGNS. YOU'LL FIND THEM EVERYWHERE. WOMEN’S WEAR | MILLINERY IN THE FACTORY END SALE Some of the best values in the Factory End Sale will be found on our Second Floor.* Women’s $25.00 to $1 4 95 $42.50 Suits at 3 v There are exactly thirty-three High- grade Suits to be offered at this ridicu- fously low price. Included in this lot are Black and Navy Suits in all the newest models—choose at $14.95, former prices $25.00 to $42.50. Women’s Dress Skirts, $5.00 Women's Dress Skirts of silk poplin, in black, navy and khaki—also Striped Silk Skirts and a number of odd Skirts—all at $5.00 each in the Factory End Sale. White Pique Skirts, $4.25 Women's White Pique Skirts, in a va- riety of excellent models, some with but- toned fronts and neatly designed pockets as well as many other attractive models —all at $425 each in the Factery End Sale. Women’s Silk Waists, $4.95 Women'’s Silk Waists, in a number of pretty models with novelty collars and cuffs, mapy with dainty embroidery—at this price we also include all our regular $5.98 Georgette Crepe and Crepe-de-Chine Waists—~Factory End Price $4.95 each. Women's Waists at $1.89 Women's Waists, smart models of fins dimity and a variety of novelty effects— these are regular 3200, $250 and $2.98 values at $1.89. Children’s Gingham Dresses, 95¢ Ohildren’s Gingham Dresses, in many < attractive models, made of excellent qual- ity gingham, sizes 2 to 10 years—Factory End Price 95¢ each. € Women’s uslin Underwear, Aprons,” Etc. Women's Bungalow Aprons. of best quality percale and chambray, both light and dark effects, regular $1.50 new styles and desig value at Corset Covers, lace and Ham- Women’s Envelope Chemises, turg trimmed, in a big trimmed with neat designs of sortment of styles, regular 33 lace and Hamburg, regular 75c value g . o e s 2250 walueiaie s IsL SR LU T . 59¢ WOMEN’S $1.50 AND $1.75 SKIRTS AT $1.29 Women's Long White Skirts, trimmed with neat designs of lace and at $1.29, regular value $1.50 and $1.75. Hamburg, in a wide range of style Women's Camisoles, made of Women's Muslin Gowns, low S 2t ot Silk wi neck styles, trimmed with Tak e S A e s lace and Hamburg, regular serting, regular 75c value at. 65¢ $1.00 value at....... canees WOMEN’S ENVELOPE CHEMISE AT $1.59 Women's Envelope Chemise, made of finest quality Ddatiste (no more of this quality of batiste to be had), trimmed with lace and Hamburg, at $1.59, regular value $1.75 and $2.00. 89c Remember Some of the Best Values of the Sale Are in This Department we carry no goods over from season to season that may be affected by change of style. In pursuance of that policy we have made emphatic reductions on our entire line of Milli- nery—Hats (trimmed and untrimmsd)—Flowers and all kinds of trimmings. We have space to mention only a few items: 5 FINE DRESS HATS REDUCED TO $4.85 All our Women’s Fine Dress Hats, including Gage Hats and Pattern Hats from our own workroom—reduced now to $4.85, former, prices up to $10.50. / ¥ eomc @ seRuces WOMEN’S DRESS sharply are Dress Hats—choose now at $1.98, former prices up to $3.00, WOMEN’S TRIMMED HATS atl -0 Women’'s Dress Hats, in a num- ber of smait models and-fashiona- ble colorings, reduced now to $1.93 and $2.98, former prices up to $5.00. CHILDREN'S TRIMMED $1.98 Children’s Fine Hats reduced. In this offering Milans and Children’s HATS at. All our fine SAILORS at: . it soa Women's Trimmed Sailors, in all the latest shapes and newest col- orings—all at 98c, former prices up to $3.98, Some very. special values in Women’s White Hats, Leghorns, Milans, Etc.—trimmed and untrimmed. UNTRIMMED HATS, 48c Women's and Misses' *Untrimmed Hats, in a variety of desirable shapes and colorings, value up to $1.39. FINE FLOWERS, 48¢c Fine Flowers, in 2 variety of kinds and colorings, in the Factory FEnd Sale at 48c a bunch, value up to $1.25. Many other special offerings in Millinery Trimmings—Wings, Fancies, Etc.—all substantially reduced. SUMMER HOSIERY IN THE FACTORY END SALE 600 pairs of Wemen's Silk Hosiery (the subject to slight imperfections, but not in black, white and all the fashionable colors—Special price a pair.. One case of Children’'s Fast Piack Rivb21 Hosiery, slight seconds, sizes 6 to 2 Spec iai price a pai 13¢ One case of Women's Fast Biack L slight seconds, value 3% 1 pair—Special price. . One case of Women's Fast EBlack Seamless Hosiery, gauze weight, regular 19c valus at.. One case of Women's Fast Black Burson make, these are regular 5 value—Special price a pair.... Women's Silk Boot Hosiery, in tan color only—these are regular 50c value at..... well-known Phoenix make), hing to impair their servi 69¢ Fast Black eamless, Women's Stock- ing Feet, value 10e —Special price 4 pairs for sle Hesiery, gauze weight, n's Outsize Burson Hos- 1,200 pairs of Women’s Silk Hosiery, full-fashioned, in all the colors that are so fashionable th at ..., IN THE FACTORY END SALE One case of Infants’ Vests, Summer weight, button front, regular 37}2c value at........ Knit Waists for boys and gir black with split. feet, 37lac—Special price a 15¢ .s» 3l Cotton Hosiery, the well-known 25¢ Women’'s Silk Boot Hosiery, in black only—these are good 35¢ 30c value at . 86 season—these are regular $1.00 quality Akl 89¢ One case of Misses' Ribbed Vests, low neck, sleeveless, 29¢ regular 29c value at.. ...... 22 , in a full range of sizes—these are our regular 29¢ Waists at.... One case of Women's Ribbed Vests, low neck, sleeveless, regular 19c¢ value at. 14e ight Ribbed Ves lace yoke, regular 29c value at...... Women's Summer Wi One case of Women's Ribbed Pants, with cuff knee, regular 30c value at.. One case of Women's Summer Weight Ribbed Union Suits, neck, sleeveless, lace trimmed—these are regular 39c¢ value at ‘Women's Bodice Vi and excellent qual 29c value at ts, low nec! ‘Women's Ribbed Union. Saits, low neck, sleeveless, lace 39c trimmed, regular 50c value at 8% low ...... 48¢c WHEN TO CUT ALFALFA lout of the fruit. The raw juice By P. G. HOLDEN The nproper time to cut alfalfa is when the new shoots at the crown of the plant are about two inches high. If .we wait any longer before cut- ting, the shoots will be caught by the mewer and the tops clipped off. We may- not realize it at the time, but Jater_we will. find that we ~have cut 1wo .crops of alfalfa and got but one. Phe mew crop which we have set back by clipping off its top will have 16 make a 'new siart, and in the mean+ tirde clode will spring up and choak ‘it oif, ahd the sun will beat down and. thie 'tHe moisture from the ground. FHeére is ome thing we must never ‘orgét: Lateness in cutting alfalfa wlw ihjures and frequently kills it. Cutting alfalfa too early also is a practice. fen it is cut too. early alfaifa oftén ‘becomes rusted, vellow, wickly, and weeds and grass spring up and cholke it. Thousands of fields of alfalfa have weén injured or ruineq by being cut at the wremg time. Ome of the things in the growing of aifalfa which needs special attention is the saving .of the leaves. If we strip n%he leaves from the stalk. we will 4- that about two-thirds of the plant i stalk, but much the greater pazt of the feeding value is in the dazxves. For this reason it is good —_— business In harvesting to save as many of the leaves as nossible, - If we wait too long after the plant is matured béfore cutting, the leaves have become withered and easily Arop off and are wasted. ; If we cut-at exactly the right time and handle carefilly—if necessary, in the early morning or late evening when the hay is less brittle—we will haye little trouble in preserving the leaves. Cultivation Is Important, Cultivation is one of the important things in growing alfalfa. We must not be afraid to cultivate. After the first year alfalfa should be harrowed #mmediately after each cutting. After cutting, alfalfa should be raked and either put in the barn or, if not sufficiently dry, put into hay cocks. ‘It <is economy to have two or three hundred hay caps, made of mus- lin ene yard equare. to use in bad weather. ‘We may think it foolish labor and hother to cover our hay cocks, but there is no use in growing alfalfa and then allowing it to spoil. We can better realize the |im- portance of taking care of it when we remember that good alfalfa gives us almost as great returns as wheat bran. If we had 100 “hay cocks of bran” in the field, we would take care .of them, but we too often think af alfalfa’ as “just hay." pressed from the fruit does not contain it in large amounts, ordinarily. The tacid is, of cqurse, the substance which makes the ' fuit- sour or tart, and is contained in both the ray and the cooked out juice. Certain fruits, as currants, crabapples, under-ripe zrapes, sour apples, raspberries, black- berries, blueberries, and green goose- berries contain both pectin and acid in sufficient quantities, ordinarily, for -the making of good jelly. Others, such as pears, quinces, and sweet apples, contain sufficient - pectin but not enough acid; and still others, as strawberries and cherries, have acid enough but not sufficient pectin. Jelly may be made from those which |lack pectin, however, by adding the cooked-out juice from pectin-contain- ing fruits. Likewise, fruits, having 4 sufficient pectin but not enough acid may be used for jelly making by add- ing the juice of some sour fruit, such as_lemons or sour apples. Since the housewife does not have at hand, ordinarily, the means’ of testing the amount of acid in a par- ticular juice by accurate methods, she must yely upon ltaste. As good a rule as can be given is that the juice from which jelly is made should be as tart as a good'sour apple. Preparing the Juice. Wash the fruit, remove stems and hdecayed portions, and cut large fruits into small pieces, Do not peel, unless citrus fruits. ‘as' lemons or .oranges, are being used, in which case the yel. . low portion only should be removed, leaving the white which is rich in pectin. When juicy fruits are being employed, add just enough water to prevent burnir® while cooking. In using those which are not very juicy, cover them with water. Cook slowly until soft, and strain through a bag made of flannel or double thickness of cheesecloth. Do not use pressure if a clear jelly is desired. Amount of Sugar to Use. The consistency of jelly prepared from fruits having sufficient pectin and acig dependent upon the used. Too ' little sugar results in a_small quantity of jelly which is tough and unpleasantly sour. Too. much sugar on the other hand, gives a larger volume of jelly, but it is soft and will not “stand alone.” Jelly which is tender and yet holds its form when taken from the glass is what is desired. and this will be obtained by carefully adjust- ing the amount of sugar to the juice used. Juice rich in pectin and having sufficient acid will, as a rule, give best results if eqial measure of sugar and juice are ysed. If the juice is more watery a smaller amount of sugar is required—three-fourths as much, or perhaps less. When to Put in the Sugar. is amount of sugar Experiments indicate that the best time to add the sugar to the juice is when the boiling process is approxi- mately half done. The sugar should be hot when put into the boiling juice in order that the latter may not be cooied too much, and is a good way to heat the sugar is to spread it on a plate or pan and heat in the oven with the door open, being careful that it’is not allowed to scorch. Skim the juice before adding the sugar. Length of Time to Boil. The boiling time varies with differ- ent juices and is dependent upon se: eral factors. ) tion of sugar to juice, the shorter time is required; a thin juice requires more time for concentration fo the “jelling point”: etc. In brief, from elght to thirty minutes should be sufficient. In no case should simmer- ing for hours be allowed, as the pectin s destroyed by -this long continued heating with the acid, and no amount of heating thereafter will cause the material to “jell.” Make the process as brief as possible. When to Remove From the Fire. When the “jelling point” is reached the material should be removed from the fire as soon as possib the material at intervals a small quantity and allowing it cool is likely to result in overcoking. A hetter way is to observe cerefully, by frequent tests, the time when the jelly sheets off, or breaks off, when allawed to drop from the stirring spoon., Remove from the fire at once, skim carefylly, and pour into. hot, freshly sterilized jelly glasses. Cover to protect from dust, and put in'a cool place to allow the jelly to ‘“set” The greater the propor-} Testing | removing | to} When cool, pour hot melted paraffin over thestop of the jelly to seal, and then put on the tumbler cover. Store in a cool, dark, dry place. — e USE THESE FRUITS FOR JEL- LIES. Currants Crabapples Under-ripe grapes Green gooseberries Sour apples Raspberries Blackberries - Blueberries MARRIED IN RICHMOND. Former New London Man Weds Social Service Worker in Virginia City. Courtland K. Palmer of New London, and Miss Mary Heien Heller, social service worker, and trained nurse of Richmond; V- were married in that city on Tuesday by Rev. John J. Wick- er, a Baptist clergyman. The wedding was a quiet affair in the home of the bride’s uncle, W. B. Huff, in Highland park. On May 28, of this vear, Courtland K. Palmer, formerly of New London was_ divorced from his wife, Mary L. L./Palmer of New London. in the su- perior cdurt in Norwich. Mr. Palmer did not contest the Avery appeared for Mrs. Palmer. She testified thatfshe wvas married to Pai- mer in 1599 and that for four vears prior to the time of the plea for di- vorce he had not supported her. Threc chi were born of the marriage, 15'and 17 years. The decree anted for deserlion and the court fixed the alimony at $1 a yvear case. Lawler SO S8 . The _number of. women factory workers in Micnizan has mere than doubled “the last vear, accordinz to official -business. « w Children Cry FOR FLETCHER'S CASTOR!A City of Norwich Water Work ffice of Roard of ommissioners Norw onn.. July 1, 1918, Water rates fon the quarter endinsi June 30, ara _‘due and pavable at the office July 1, 191S. Office open from 8.30 a. m. to 5 p. m. Additions will b4 made to all bills remaining unpafd after July 20. WILLIAM H. M'GUT { 3 H