Replies

My seeds from Heirloom finally got here today, I was getting antsy!<<<

I will bet you were, with all the talk of people selling out of seeds, it isn’t a surprise.

And any way, I bet you have them all spread out and are looking at the pictures and tasting the result’s already.

I am glad you got your grinder, that will allow you to do so much more, cracked grains for cereals and soups and bread.

Wow, you are going to have a ball.

Take a look at the posts between this one and the one you sent me, several will interest you, the bread related are about 3081 to 3086.

Travel safely and warmly, we will be praying for you and your lovely Lady.

3,103 posted on 02/27/2009 5:23:30 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

168 Frugal Tips to Make Your Dollar Stretch + More

Posted By TipNut On April 11, 2008 @ 1:11 pm In Frugal Living | 1 Comment

Picture Of Piggy Bank Savings - Tipnut.com

Today’s feature is from Being Frugal with a jam-packed list of frugal tips to help cut back on living expenses.

I’ve also included a few of Tipnut’s biggest money savers as well as a Hot List of Money Hacks & Frugal Living Inspiration found around the net.

First, here’s Being Frugal with 168 Frugal Tips to Make Your Dollar Stretch [1]:

A few weeks ago I was lamenting about the high prices on everything lately. Recession or not, it’s getting harder to afford the increased cost of living. I asked Being Frugal readers for help, and the readers came through in a big way!

This post is a compilation of comments and emails I received when I asked my readers how they deal with high prices and what things they do to make their money stretch further.

Tipnut’s Big Money Savers

* 10 Homemade Laundry Detergent Recipes [2] *Save big bucks making your own laundry detergent…These recipes were published over a year ago and are still one of Tipnut’s most popular and regularly visited tips!
* Making A Coupon Organizer System - How To Guide [3] *Use the free money offered to you regularly by stores and manufacturers and use those coupons! By keeping your coupons organized, you’ll find it easier to take advantage of savings.
* Frugal Tip: Stockpile & Save Money [4] *Buy big when regularly used items are on sale (things like deodorants, toilet paper, etc). It’s amazing how much money you can save by keeping a big stock on hand.
* Homemade Dishwasher Detergent Recipes [5] and Homemade Dishwasher Detergent Soap [6] *Another big money saver–make big batches of dishwasher detergent instead of spending big bucks on a pail or box of brand name stuff.
* Make your own cleaners and household supplies, see Homekeeping - A Natural Shine To Cleaning (Recipes) [7], Homemade Travel Hand Wipes [8], Homemade Shower Spray Recipes [9], Homemade Herbal Carpet Freshener Recipe [10] plus tonnes more tips and recipes in the Cleaning category [11] of Tipnut.

For more frugal tips and helpers, see Tipnut’s Frugal category [12].

Hot List Of Money Hacks & Frugal Living Inspiration

* Found on Dumb Little Man: A Money Hack to Revolutionize Your Money Management [13], Me Frugal? No, I just watch MY cash [14], 34 Powerful Tips to Get Yourself Out of Debt [15] and 10 Smartest Ways to Live Beneath Your Means [16]. There’s a wealth of information found on this blog, do a search for “Frugal” and you’ll be inspired!
* Found On Home Ec 101: The Difference Between Being Frugal And Being Just Plain Cheap [17] and How To Live On Less: A Guide To Thrifting [18]. Home Ec 101 also publishes economical recipes and frugal hacks, if you’re looking for cheap meals from someone who’s “been there”, make sure to browse through the blog and check out all the goodies.
* Found on ZenHabits: The Cheapskate Guide: 50 Tips for Frugal Living [19], 73 Great Debt Elimination Tips [20] and The 10 Key Actions That Finally Got Me Out of Debt; or, Why Living Frugally is Only Part of the Solution [21]. You’ll find a crazy amount of good money management stuff here, have fun browsing through the tips!

You’ll also find a bunch of Frugal Living Helpers here [22].

Good stuff!
Also See These Tips:

* Frugal Living Helpers [22]
* 20 Frugal Kitchen Tips [23]
* Price Books Save Money: Here’s How [24]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/168-frugal-tips-to-make-your-dollar-stretch/

URLs in this post:

[1] 168 Frugal Tips to Make Your Dollar Stretch: http://beingfrugal.net/2008/04/03/frugal-tips-to-survive-a-recession/

[2] 10 Homemade Laundry Detergent Recipes: http://tipnut.com/10-homemade-laundry-soap-detergent-recipes/

[3] Making A Coupon Organizer System - How To Guide: http://tipnut.com/coupon-organizer-system/

[4] Frugal Tip: Stockpile & Save Money: http://tipnut.com/frugal-tip-stockpile-save-money/

[5] Homemade Dishwasher Detergent Recipes: http://tipnut.com/homemade-dishwasher-detergent-recipes/

[6] Homemade Dishwasher Detergent Soap: http://tipnut.com/homemade-dishwasher-detergent-soap/

[7] Homekeeping - A Natural Shine To Cleaning (Recipes): http://tipnut.com/homekeeping-a-natural-shine-to-cleaning-recipes/

[8] Homemade Travel Hand Wipes: http://tipnut.com/homemade-travel-hand-wipes/

[9] Homemade Shower Spray Recipes: http://tipnut.com/homemade-shower-spray-recipes/

[10] Homemade Herbal Carpet Freshener Recipe: http://tipnut.com/homemade-herbal-carpet-freshener-recipe/

[11] Cleaning category: http://tipnut.com/category/cleaning/

[12] Frugal category: http://tipnut.com/category/frugal/

[13] A Money Hack to Revolutionize Your Money Management: http://www.dumblittleman.com/2008/04/money-hack-to-revolutionize-your-money.html

[14] Me Frugal? No, I just watch MY cash: http://www.dumblittleman.com/2006/06/me-frugal-no-i-just-watch-my-cash.html

[15] 34 Powerful Tips to Get Yourself Out of Debt: http://www.dumblittleman.com/2007/08/34-powerful-tips-to-get-yourself-out-of.html

[16] 10 Smartest Ways to Live Beneath Your Means: http://www.dumblittleman.com/2007/10/10-smartest-ways-to-live-beneath-your.html

[17] The Difference Between Being Frugal And Being Just Plain Cheap: http://www.home-ec101.com/the-difference-between-being-frugal-and-being-just-plain-cheap/

[18] How To Live On Less: A Guide To Thrifting: http://www.home-ec101.com/how-to-live-on-less-a-guide-to-thrifting/

[19] The Cheapskate Guide: 50 Tips for Frugal Living: http://zenhabits.net/2007/08/the-cheapskate-guide-50-tips-for-frugal-living/

[20] 73 Great Debt Elimination Tips: http://zenhabits.net/2007/06/73-great-debt-elimination-tips/

[21] The 10 Key Actions That Finally Got Me Out of Debt; or, Why Living Frugally is Only Part of the Solution: http://zenhabits.net/2007/12/the-10-key-actions-that-finally-got-me-out-of-debt-or-why-living-frugally-is-only-part-of-the-solution/

[22] Frugal Living Helpers here: http://tipnut.com/frugal-living-helpers/

[23] 20 Frugal Kitchen Tips: http://tipnut.com/frugal-kitchen/

[24] Price Books Save Money: Here’s How: http://tipnut.com/price-books/

3,104 posted on 02/27/2009 5:32:39 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

How To Make Wool Dryer Balls

Posted By TipNut On July 30, 2008 @ 1:05 pm In Crafty Ideas, DIY Projects, Frugal Living, Laundry, Popular Tips | 3 Comments

Picture of DIY Wool Dryer Balls [goodmama.typepad.com] - Tipnut.com

Never buy fabric softener again with today’s feature from Good Mama: Make Your Own Wool Dryer Balls [1], how cool are these! The balls will cut your drying time yet leave clothes soft, fluffy and static free without the use of chemicals or dryer sheets. Based on the old “tennis ball in the dryer” trick, but without the tennis balls!
What You’ll Need

* Wool Yarn: Use 100% wool or a good felting yarn for best results. . . Great yarn stash buster [2]!
* Old Pantyhose: You can also use a sock
* Cotton or Acrylic Yarn or String: Use to tie closed the hose (or sock). Don’t use wool yarn for this part–scraps are good for this too.
* Scissors
* Small Crochet Hook
* Measuring Tape
* Optional - Sachet of Dried Flowers or Herbs: Make your own scented dryer balls by winding your ball around a little sachet of fragrant dried herbs & flowers. The scent doesn’t last forever, but still a nice touch!

Basic Steps To Making The Balls

* First make the core by winding small balls of yarn (tight), then tie them off in a nylon stocking or sock. Wash the batch in preferably hot water and dry to felt them (keep the balls attached together in the stocking, you don’t need to cut them off to separate at this point). Wash and dry again if you want to felt them more.
* Next cut the balls loose from the stocking, wind more yarn around the balls to the size you want, tie them off in a nylon stocking again and wash then dry to felt. Doing this in two steps keeps the inside of the balls tight and will hold together better than a ball done in one step.
* Once they’re at least slightly felted, the balls are good to use. They will continue to felt and get harder as you use them.

Tips For Wool Dryer Balls

* If the yarn is machine washable, don’t use it for this project.
* Use a crochet hook to tuck in the ends of the yarn so the ball stays tight and doesn’t loosen up through use.
* Wind the balls about 10-10.5 inches in circumference prior to felting, they will shrink as they felt.
* When first making the balls and felting them, you can toss them in with loads of laundry to save water and time. Be aware there may be some dye bleeding though if it’s not colorfast yarn–throw them in with a load of towels in similar colors.
* When ready to use, start with a couple balls in the dryer then work your way up to the amount of balls that give you the best results.
* The wool balls may get pills on them with use, just give them a shave with a sweater shaver as needed (if you want–otherwise ignore!).

Please visit Good Mama for a complete set of details that include a lovely set of photos outlining the entire process for making the dryer balls (link at the top), also note her copyright and the licenses and restrictions.

More Dryer Goodies: Frugral Fabric Softener Recipes & Dryer Sheet Tips [3] and Homemade Herbal Lavender Dryer Bags [4].
Also See These Tips:

* Crafty Idea: Repurposed Wool Potholders [5]
* How To Felt Soap [6]
* Quick Tips For Drying Laundry [7]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/how-to-make-wool-dryer-balls/

URLs in this post:

[1] Make Your Own Wool Dryer Balls: http://goodmama.typepad.com/goodmama/2008/05/make-your-own-wool-dryer-balls.html

[2] yarn stash buster: http://tipnut.com/42-kitchen-goodies-cozies-yarn-stash-busters/

[3] Frugral Fabric Softener Recipes & Dryer Sheet Tips: http://tipnut.com/frugral-fabric-softener-recipes-dryer-sheet-tips/

[4] Homemade Herbal Lavender Dryer Bags: http://tipnut.com/homemade-herbal-lavender-dryer-bags/

[5] Crafty Idea: Repurposed Wool Potholders: http://tipnut.com/wool-potholders/

[6] How To Felt Soap: http://tipnut.com/how-to-felt-soap/

[7] Quick Tips For Drying Laundry: http://tipnut.com/quick-tip-laundry-drying-tips/

3,105 posted on 02/27/2009 5:37:38 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

20 Frugal Kitchen Tips

Posted By TipNut On January 13, 2009 @ 12:01 pm

In Frugal Living, Kitchen Tips | 1 Comment

1. Picture of Vegetable Medley - Tipnut.comSave clean carrot scrapings, celery leaves, outer onion layers, vegetable peels and freeze them in a ziploc bag. When you have a soup bone or chicken carcass, throw everything in a pot to make a lovely homemade soup stock.

2. Although fresh ingredients are best for tasty soup, get into the habit of keeping “soup bits” on hand. Keep a container in the freezer to add leftover bits of cooked meat and another for leftover veggies. This is the ultimate frugal way to make soup, just add to stock and you have an easy homemade soup. Previously mentioned in 12 Tips For Tasty Homemade Soup [1].

3. Save turkey & chicken carcasses (and unappetizing poultry parts) to make homemade stock for soups, mentioned in 10 Frugal Leftover Turkey Recipes [2].

4. Shave some dollars off the grocery bill and make your own bread, see How To Make Homemade Bread Plus Recipe [3].

5. Buy fresh fruits in bulk when they’re in season and make your own jams & jellies. They’re much healthier for you and can be quite frugal (better yet if you are lucky enough to be able to grow your own fruits). See How To Make Strawberry Jam: Small Batch Making For Beginners [4].

6. Grate orange and lemon peel before peeling. Dry and add to spice cake or any cookies or puddings. The dried grated peel will keep well in a covered jar. Previously mentioned in 45 Cooking & Baking Tips: A Collection Of Timeless Wisdom [5].

7. Grow your own herbs, see How To Make A One-Pot Indoor Herb Garden [6].

8. Grow your own green onions, see Never Pay For Onions Again: How To [7].

9. Save those bananas! Pop them in the freezer when they’re too ripe to eat and you can use them for baking banana bread and other baked goodies. See Freeze Bananas Plus Banana Bread Recipe [8].

10. Try bulk cooking to save money on grocery buys as well as having prepared meals on hand (less tempting to order out), see Once A Month Cooking: Tips & Resources [9].

11. Instead of buying expensive flavored creamers, try cinnamon sticks, dried citrus peels or homemade flavored sugars in your coffee and tea. See Homemade Lemon Sugar Recipes [10], Homemade Vanilla Sugar Recipes [11] and Homemade Lavender Sugar Recipes [12].

12. Skip the expensive flavored vinegars, oh my gosh they’re so easy to make! See Multipurpose Herb Vinegar: Recipe [13] to get started.

13. Experiment with using powdered milk in recipes, it’s much cheaper than buying fresh milk!

14. Meat prices got you down? Buy cheap cuts then choose slow cooking recipes to make them with…the meat will be tender and fall apart with a fork! See Crockpot Pull-Apart Roast Beef Recipe [14].

15. Even expensive loose teas are quite cheap when you calculate what it costs per cup, but try making your own tea with various herbs you’ve grown and native plants. See Homemade Herbal Teas - How To [15].

16. Leave the expensive breakfast cereals on the grocery shelves and serve a hot & healthy meal instead with oatmeal–it’s so cheap! See How To Make Crockpot Oatmeal & Oatmeal In A Thermos [16].

17. Make your own lard from fat you’ve trimmed from meat. See Rendering Fat For Cooking Use [17].

18. Pass on the gourmet seasonings and season meats, stews, soups and bland leftover meals with your own special blend of dried herbs that you’ve either grown yourself or salvaged bits from dried herbs & spice bottles. See Making A Herb Pot [18].

19. When you have a variety of root vegetables on their last legs but not enough of any one to make a full dish, chop them all up, throw them in a roaster, coat with a light layer of oil and seasonings. Roast together for a hearty dish of roast vegetables.

20. Don’t throw out bread, use it to make croutons, bread crumbs or bulk up casseroles. See Kick Up A Casserole With Herb Crusts [19].

You’ll find more ideas for cutting costs in the kitchen here: 15 Tips For Leftover & Surplus Food Items [20].

Also check out How To Save Money On Groceries - Tips Guide [21].

Also See These Tips:

* 12 Tips For Tasty Homemade Soup [1]
* Frugal Living Helpers [22]
* Gifts From Your Kitchen: Recipes & Gift Tags [23]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/frugal-kitchen/

URLs in this post:

[1] 12 Tips For Tasty Homemade Soup: http://tipnut.com/homemade-soup/

[2] 10 Frugal Leftover Turkey Recipes: http://tipnut.com/10-frugal-leftover-turkey-recipes/

[3] How To Make Homemade Bread Plus Recipe: http://tipnut.com/how-to-make-bread-white-bread-recipe/

[4] How To Make Strawberry Jam: Small Batch Making For Beginners: http://tipnut.com/make-strawberry-jam/

[5] 45 Cooking & Baking Tips: A Collection Of Timeless Wisdom: http://tipnut.com/45-cooking-baking-tips-a-collection-of-timeless-wisdom/

[6] How To Make A One-Pot Indoor Herb Garden: http://tipnut.com/how-to-make-a-one-pot-indoor-herb-garden/

[7] Never Pay For Onions Again: How To: http://tipnut.com/never-pay-for-onions-again-how-to/

[8] Freeze Bananas Plus Banana Bread Recipe: http://tipnut.com/freeze-bananas-plus-banana-bread-recipe/

[9] Once A Month Cooking: Tips & Resources: http://tipnut.com/once-a-month-cooking-buncha-links/

[10] Homemade Lemon Sugar Recipes: http://tipnut.com/homemade-lemon-sugar-recipes/

[11] Homemade Vanilla Sugar Recipes: http://tipnut.com/homemade-vanilla-sugar-recipes/

[12] Homemade Lavender Sugar Recipes: http://tipnut.com/homemade-lavender-sugar-recipes/

[13] Multipurpose Herb Vinegar: Recipe: http://tipnut.com/multipurpose-herb-vinegar/

[14] Crockpot Pull-Apart Roast Beef Recipe: http://tipnut.com/crockpot-pull-apart-roast-beef-recipe/

[15] Homemade Herbal Teas - How To: http://tipnut.com/homemade-herbal-teas-how-to/

[16] How To Make Crockpot Oatmeal & Oatmeal In A Thermos: http://tipnut.com/how-to-make-overnight-crockpot-oatmeal-oatmeal-in-a-thermos/

[17] Rendering Fat For Cooking Use: http://tipnut.com/rendering-fat-for-cooking-use/

[18] Making A Herb Pot: http://tipnut.com/making-a-herb-pot/

[19] Kick Up A Casserole With Herb Crusts: http://tipnut.com/kick-up-a-casserole-with-herb-crusts/

[20] 15 Tips For Leftover & Surplus Food Items: http://tipnut.com/tips-for-leftovers/

[21] How To Save Money On Groceries - Tips Guide: http://tipnut.com/how-to-save-money-on-groceries/

[22] Frugal Living Helpers: http://tipnut.com/frugal-living-helpers/

[23] Gifts From Your Kitchen: Recipes & Gift Tags: http://tipnut.com/gifts-kitchen/

3,106 posted on 02/27/2009 5:41:50 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

50 Nifty Tricks for Big DIY Savings

Posted By TipNut On February 10, 2009 @ 1:02 pm In DIY Projects, Frugal Living | 1 Comment

DIY Savings - Tipnut.com

Today’s feature is from This Old House with 50 Nifty Tricks for Big DIY Savings [1]:

Remember when the tightfistedness of relatives raised during the Depression was amusing? Our grandparents’ certificates of deposit and plastic couch protectors seemed downright quaint when our own home-equity and retirement portfolios were ballooning.

Suddenly, though, the pot-roast-and-potatoes ethic doesn’t seem quite so kooky. We’d even say it’s worthy of a salute. So tip your cap to all your penny-pinching kin and read on for the best why-didn’t-I-think-of-that ideas for shrinking your household expenses, from getting free trees from your town’s public works department to installing an under-sink filter to cut costs on pricey bottled water.

A few examples of the tips given:

* Shorten your dryer-vent hose: Your clothes will dry about 20 percent faster & you’ll save money on power.
* Close closet doors to lower the square footage you’re heating (and cooling): Shuttering closets along exterior walls helps to insulate the house & save money on energy bills.
* Make your own cleaning solutions: You’ll save money by not buying commercial cleaners. Find recipes for homemade cleaners here [2].
* Use your microwave instead of your range: It consumes half the power and you’ll save money on electricity of gas.
* Plug in a SmartStrip: Three-quarters of the energy that electronics burn is consumed when the equipment is turned off. Rather than unplug items after every use, hook them up to a SmartStrip surge protector, which automatically kills power to electronics when you turn them off and returns it when you switch them back on. Save as much as $240 per year in energy costs.

Please visit the site above for all the tips, you’ll find plenty of new & fresh ideas. Good stuff!
Also See These Tips:

* Cleaning Your House on the Cheap! [3]
* Homemade Wall Cleaner Recipe [4]
* DIY Dirt Cheap Wall-Sized Whiteboards [5]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/big-diy-savings/

URLs in this post:

[1] 50 Nifty Tricks for Big DIY Savings: http://www.thisoldhouse.com/toh/article/0,,20250928,00.html

[2] Find recipes for homemade cleaners here: http://tipnut.com/category/cleaning/cleaning-recipes/

[3] Cleaning Your House on the Cheap!: http://tipnut.com/cleaning-house-cheap/

[4] Homemade Wall Cleaner Recipe: http://tipnut.com/homemade-wall-cleaner-recipe/

[5] DIY Dirt Cheap Wall-Sized Whiteboards: http://tipnut.com/diy-dirt-cheap-wall-sized-whiteboards/

3,107 posted on 02/27/2009 5:43:36 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny

>>>I bet you have them all spread out and are looking at the pictures<<<

Well, he can’t quite... Like many true heirloom seeds, these are packed in white envelopes or brown wire close bags with plain labels - even hand written variety and weight and germination... No pictures....

But they are shown nicely on their website. (they even discontinued their printed catalog this year - maybe because they couldn’t update availability on it.)

Granny, it is kind of like “Watching the Radio” that we used to do many moons ago... ;o)

3,114 posted on 02/27/2009 7:19:13 AM PST by DelaWhere (I'm a Klingon - Clinging to guns and Bible - Putting Country First - Preparing for the Worst!!!)

Profound Statements

1. In my many years I have come to a conclusion that one useless man is a
shame, two is a law firm and

three or more is a congress.

— John Adams

2. If you don’t read the newspaper you are uninformed, if you do
read the newspaper you are misinformed.

— Mark Twain

3. Suppose you were an idiot. And suppose you were a member of
Congress. But then I repeat myself.

— Mark Twain

4. I contend that for a nation to try to tax itself into
prosperity is like a man standing in a bucket and

trying to lift himself up by the handle .

— Winston Churchill

5. A government which robs Peter to pay Paul can always depend
on the support of Paul.

— George Bernard Shaw

6. A liberal is someone who feels a great debt to his fellow
man, which debt he proposes to pay off with your money.

— G. Gordon Liddy

7. Democracy must be something more than two wolves and a sheep
voting on what to have for dinner.

— James Bovard, Civil Libertarian (1994)

8. Foreign aid might be defined as a transfer of money from poor
people in rich countries to rich people

in poor countries.

— Douglas Casey, Georgetown University

9. Giving money and power to government is like giving whiskey
and car keys to teenage boys.

— P.J. O’Rourke, Civil Libertarian

10. Government is the great fiction, through which everybody
endeavors to live at the expense of everybody else.

— Frederic Bastiat, French Economist (1801-1850)

11. Government’s view of the economy could be summed up in a few
short phrases: If it moves, tax it. If it

keeps moving, regulate it. And if it stops moving, subsidize it.

— Ronald Reagan (1986)

12. I don’t make jokes. I just watch the government and report
the facts.

— Will Rogers

13. If you think health care is expensive now, wait until you
see what it costs when it’s free!

— P.J. O’Rourke

14. In general, the art of government consists of taking as much
money as possible from one party of the

citizens to give to the other.

— Voltaire (1764)

15. Just because you do not take an interest in politics doesn’t
mean politics won’t take an interest in you!

— Pericles (430 B.C.)

16. No man’s life, liberty, or property is safe while the
legislature is in session.

— Mark Twain (1866)

17. Talk is cheap...except when Congress does it.

— Anonymous

18. The government is like a baby’s alimentary canal, with a happy appetite
at one end and no responsibility at

the other.

— Ronald Reagan

19. The inherent vice of capitalism is the unequal sharing of the
blessings. The inherent blessing of socialism

Is the equal sharing of misery.

— Winston Churchill

20. The only difference between a tax man and a taxidermist is
that the taxidermist leaves the skin.

— Mark Twain

21. The ultimate result of shielding men from the effects of
folly is to fill the world with fools.

— Herbert Spencer, English Philosopher (1820-1903)

22. There is no distinctly native American criminal class...save
Congress.

— Mark Twain

23. What this country needs are more unemployed politicians.

— Edward Langley, Artist (1928-1995)

24. A government big enough to give you everything you want, is
strong enough to take everything you have.

— Thomas Jefferson

3,140 posted on 02/27/2009 2:05:40 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

[If they can grow pot underground, we should be able to grow food underground....Article also says grow in Semi Truck Trailers, good idea, haul your garden with you and always have food....true survival...

I am not sure if this struck me as funny, or a good idea..
granny]

Has photos:

http://www.nbc-2.com/articles/readarticle.asp?articleid=26541&z=3

Underground grow house discovered

HENDRY COUNTY: Firefighters stumbled on a grow house while containing a 400 acre brush fire in Hendry County.

Authorities say they found the marijuana grow house under a structure on a tree farm near the area of Christopher Lane and Pioneer Plantation.

continued.

3,151 posted on 02/27/2009 3:20:13 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

News from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
February 26, 2009
Release # 09-135

Firm’s Recall Hotline: (877) 774-6208
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Salsa Bicycles Recalls Bicycles; Handlebar Stems Can Break Causing Rider to Fall

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of product: Handlebar Stems Used on Salsa Bicycles

Units: About 8,600

Importer: Salsa Bicycles, a subsidiary of Quality Bicycle Products, of Bloomington, Minn.

Hazard: The handlebar stems can crack or break, posing a fall hazard to the consumer.

Incidents/Injuries: Salsa Bicycles has received three reports of handlebar stems breaking. One incident resulted in a rider suffering a broken wrist.

Description: This recall involves all CroMoto S.U.L. stems sold as individual aftermarket units and on these models of complete Salsa bicycles: Ala Carte, El Mariachi, Casseroll Triple, Casseroll Single and La Cruz. The aftermarket stems are black and have the word “Salsa” painted on the extension. The complete bike stems are painted to match the bike model color and have the word “Salsa” painted on the extension. The recalled stems range from 75 through 105-degree rise and extension length from 90 to 120mm. Please visit the firm’s web site at www.salsacromotostem.com for a complete list of model numbers and names included in this recall.

Sold by: Specialty bicycle retailers nationwide from November 2007 through December 2008 for between $880 and $1870 for complete bikes. The aftermarket stems were sold at specialty bicycle retailers nationwide and via web sites from March 2008 through December 2008 for between $60 and $65.

Manufactured in: Taiwan

Remedy: Consumers should stop riding these bicycles immediately and contact an authorized Salsa Bicycles dealer for a free inspection and replacement stem.

Consumer Contact: For additional information, contact Salsa Bicycles toll-free at (877) 774-6208 between 8 a.m. and 6 p.m. CT Monday through Friday, or visit the firm’s Web site at www.salsacromotostem.com

To see this recall on CPSC’s web site, including pictures of the recall product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09135.html

3,155 posted on 02/27/2009 3:22:38 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

Thomas McGinn’s Testimony on Protecting Animal and Public Health
Thu, 26 Feb 2009 06:00:00 -0600

Tom McGinn, Chief Veterinarian for the Department of Homeland Security’s Office of Health Affairs, discusses issues associated with the Federal veterinary workforce leading up to and during catastrophic incidents.

Long and interesting read....

http://www.dhs.gov/ynews/testimony/testimony_1235750352042.shtm

Conclusion:

Chairman Akaka, Ranking Member Voinovich, and Members of the Subcommittee, thank you again for this opportunity to speak to you concerning the veterinary workforce within the Department of Homeland Security. I have made several recommendations to help reduce the veterinary shortage within the U.S. Government and I would like to take this opportunity to emphasize to this committee that a natural or intentional biological incident can quickly transition to a catastrophic incident. Veterinarians provide a critical capability to prepare, protect, respond, and recover from catastrophic incidents in our Nation. I urge this committee to take action to address the veterinary shortage now by requesting a veterinary workforce needs assessment, before a catastrophic incident occurs.

This page was last reviewed/modified on February 26, 2009.

3,159 posted on 02/27/2009 3:43:41 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

California’s jobless rate hit 10.1 percent in January
California’s unemployment rate jumped to 10.1 percent in January, the state’s first double-digit jobless reading in a quarter-century.
Read More

http://www.sacbee.com/1089/story/1658995.html

3,160 posted on 02/27/2009 3:49:11 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.sacbee.com/latest/story/1658800.html

Placer County farmer gains recognition for innovation

By Niesha Lofing
nlofing@sacbee.com
Published: Friday, Feb. 27, 2009 - 10:16 am

A Placer County farmer will be honored for his innovative farming practices and community work at a conference in Sacramento next week.

Dan Macon, owner of Flying Mule Farm in Auburn, will receive the Pedro Ilic Award for outstanding farming Monday night at the California Small Farm Conference in Sacramento, according to a news release by the University of California Agriculture and Natural Resources.

Macon and his family raise grass-fed lamb, summer and fall vegetables, pastured poultry and eggs, firewood and custom-milled lumber.

continued.

3,161 posted on 02/27/2009 3:54:12 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

http://quod.lib.umich.edu/cgi/t/text/text-idx?c=moa;idno=AJQ1417

Author: Bridgeman, Thomas, d. 1850
Title: The American gardener’s assistant.: In three parts. Containing complete practical directions for the cultivation of vegetables, flowers, fruit trees, and grape-vines./ By Thomas Bridgeman ...
Publication Info: Ann Arbor, Michigan: University of Michigan Library
2005
Availability:

These pages may be freely searched and displayed. Permission must be received for subsequent distribution in print or electronically. Please go to http://www.umdl.umich.edu/ for more information.
Print source: The American gardener’s assistant.: In three parts. Containing complete practical directions for the cultivation of vegetables, flowers, fruit trees, and grape-vines./ By Thomas Bridgeman ...
Bridgeman, Thomas, d. 1850, Todd, Sereno Edwards, ed. 1820-1898.
Philadelphia: Porter & Coates, [c1866]
Subject terms:
Gardening
URL: http://name.umdl.umich.edu/AJQ1417.0001.001

[read entire text on line]

3,166 posted on 02/27/2009 7:10:42 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

To: All; Fred Nerks; LucyT

Cats in the Garden of Eden
by Dusty the Garden Cat, edited by Traute Klein

http://www.geocities.com/biogardener/004.html

[Sharing with you, the smile that I found.]

3,167 posted on 02/27/2009 7:24:50 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

Healing Trees:

http://www.geocities.com/biogardener/006.html

Trees and Shrubs Mother Nature’s Way

http://www.geocities.com/biogardener/trees.html

Chamomile instead of Herbicide and Pesticide

http://www.geocities.com/biogardener/023.html

Biogardener Topics

http://www.geocities.com/RainForest/Vines/2373/

Biogardener Topics Index

http://www.geocities.com/biogardener/

She also has a Yahoo Group.

3,168 posted on 02/27/2009 7:47:12 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.bbg.org/gar2/topics/sustainable/

Sustainable Techniques

Below, in alphabetical order by subject, are links to information on how to design a dazzling garden that conserves natural resources, eschews toxic chemicals, and encourages a diversity of plant and animal life.

100 Garden Tips and Timesavers—A Brooklyn Botanic Garden All-Region Guide

Beneficial Bugs—Luring Predatory Insects to the Garden with Umbelliferous Plants

Community Gardening—A Closer Look at Garden Programs That Bring Neighbors Together and Supply Healthy Food

Deer Deterrents That Work—Quick Tips and Timesavers

Deer-Resistant Plants—Shrubs and Trees for the Deer-Plagued Gardener

Drought Response—BBG’s Guide to Water-Wise Gardening

Easy Compost—The Secret to Great Soil and Spectacular Plants

Easy Lawns—Low-Maintenance Native Grasses for Gardeners Everywhere

Endangered Species—Gardening to Increase Biodiversity

Essential Tools—Equipment and Supplies for Home Gardeners

Habitat Gardening—How Schoolyards Are Being Transformed Into Wildlife Sanctuaries

Healthy Soils for Sustainable Gardens—The Key to Growing Resilient, Beautiful Plants

Invasive Plants—Weeds of the Global Garden

Last Refuge—Extinct in the Wild, Some Plants Live On Only in Our Gardens

Mulch—Great Organic Mulches

Natural Disease Control—A Common-Sense Approach to Plant First Aid

Natural Insect Control—The Ecological Gardener’s Guide to Foiling Pests

Pruning Trees, Shrubs & Vines—The Why, When, Where, and How of Pruning

Rain Gardens—Using Spectacular Wetland Plantings to Reduce Runoff

Rainwater Harvesting—How to Irrigate Your Garden With Water That’s Pure and Free

Recycled Products—Turning Trash Into Garden Tools

Save Your Soil—Tips for Soil Conservation in the Home Garden

Seed Banking for Survival—Saving the World, One Seed at a Time

Squirrel Control—An Oxymoron?

Starting From Seed—The Natural Gardener’s Guide to Propagating Plants

Sudden Oak Death—What Gardeners Need to Know About a Deadly Pathogen on the Move

Water-Thrifty Gardening—Ten Ways to Save Water in Your Yard

Weeds—Design Tips for Minimizing Undesirable Plants

3,169 posted on 02/27/2009 7:50:24 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.bbg.org/sci/dataresources/

Data Resources
New York Metropolitan Flora

An online flora of the tri-state New York metropolitan region.
Interactive Keys for New York State and Metropolitan Area

Download keys for your computer or your PDA.

Black Rock Forest

Learn about the plants and vegetation of Black Rock Forest in Cornwall, New York.

BBG’s Plant Collection

All species, subspecies, varieties, hybrids, and cultivars currently grown at BBG can be found here.

Herbarium Collection

The Brooklyn Botanic Garden Herbarium includes about 250,000 specimens of preserved plants. The collection is worldwide in scope, with concentration on plants of the greater New York area and cultivated plants.

Libary Books and Serials

Search our entire collection of books and serials.

Urban Habitats e-journal

A peer-reviewed electronic journal on the biology of urban areas around the world.

Center for Urban Restoration Ecology

3,170 posted on 02/27/2009 7:53:46 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.bbg.org/gar2/

Books: Last Child in the Woods and Sharing Nature With Children II
New Feature

Reintroducing Children to Nature
Books to Inspire Outdoor Exploration

“If experiencing nature firsthand means our children will grow up to be more compassionate, more understanding of our interconnectedness with nature, and more interested in conserving nature, then we need to get them out there.”

Read the feature

Other gardening articles

We recommend Gardenfrog.com for daily updated links to the best new gardening articles on the web. You can comment on each article or even submit links to gardening articles that you think everyone else should know about. It’s awesome.

Tips for growing vegetables:

Pumpkins
Beets
Carrots
Cauliflower
Celery
Corn
Soybeans
Lettuce
Artichoke
Asparagus
Brussels sprouts
String Beans
Peas
Black Eyed Peas
Spinach
Peppers
Parsnips
Radish
Rhubarb
Rutabaga
Turnips
Okra
Melons
Broccoli

Tips for growing herbs:

Sage
Rosemary
Parsley
Parsnip
Garlic
Chives
Dill
Basil
Cilantro
Saw Palmetto
Thyme
Oregano
Lemon Balm
Calendula
Lavender
Catnip
Chamomile
Mint
Marjoram
Sesame
Ginger
Nasturtium
French Tarragon
Fennel
Mustard Greens
Summer Savory

Tips for growing flowers:

Gloxinias

Articles:

How to make humus by composting

Where to find cool garden gnomes

How to find your gardening zone

1-50 » 51-100 » 101-150 » 151-200 » 201-250 » 251-300 » links » discussion

3,172 posted on 02/27/2009 8:10:42 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

http://aggie-horticulture.tamu.edu/plantanswers/recipes/carvertomato.html

[part 1]

How to Grow the Tomato and
115 Ways to Prepare it for the Table

Second Edition, August 1936

By GEORGE W. CARVER, M. S. in AGR., Director

Scanned by Wilbur Watje, Master Gardener, Bexar County
Edited by Deanie Putnam, TAEX Secretary, Bexar County

EXPERIMENTAL STATION, TUSKEGEE NORMAL AND INDUSTRIAL INSTITUTE
Tuskegee Institute, Alabama
Tuskegee Institute Press, 1936, BULLETIN N0. 36
revised from the original publication of APRIL, 1918

DEDICATED: To my esteemed friend and co-worker, Mrs. Adella Hunt Logan, who was tireless in her efforts to help the farmer and his family, and who saw in the tomato a panacea for many of his ills; and who contributed more data of real value along this line than anyone else with whom I have come in contact, I affectionately dedicate this bulletin.

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:

1. It is a vegetable that is easily grown.
2. It yields well and keeps for a long time.
3. It usually brings a fair price, because nearly everyone likes tomatoes.
4. It contains distinct medicinal virtues (which are recognized by many authoritative books on household remedies), as “vegetable calomel.”
5. It is both a relish and an appetizer as well as a food.
6. Our soils can be made to bring enormous yields of tomatoes, superior in look, taste, and general appearance.
7. 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.
8. The old vines contain splendid dye-stuffs, which could be utilized as a by-product for dying fabrics of various kinds.
9. There are so many sizes, colors and varieties that, for garnishings, fancy soups, and especially fine decorative table effects, they are almost indispensable.
10. With a little intelligent effort fresh tomatoes can be produced in this locality almost the year round

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 grownany 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 priming be done properly.

1. Train the vine to one or two stalks.
2. Tie to stakes well sharpened and driven into the earth. Tie the vines securely to these stakes at frequent intervals.
3. 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.

ANTHRACNOSE (Colletotrichum phomoides)

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

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.

[Note that the poison’s used here, are not used to day and should not be used on foods....

Posted for Historical value and the good information that it contains...
granny]

3,173 posted on 02/27/2009 8:20:06 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

http://aggie-horticulture.tamu.edu/plantanswers/recipes/carvertomato.html

[part 2.]

[Keep in mind that we need to follow modern canning methods and not as published here in 1918...
granny]

115 WAYS TO PREPARE IT FOR THE TABLE

PREPARATION 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.

3,174 posted on 02/27/2009 8:25:27 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)

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