Archive image from page 198 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 Fig. 245. Amanita muscaria. A poisonous white-spored agaric. month, watch all jars, and, if there is any indica- tion of fermentation, open, scald, and use at once. Summary. This is no place for detailed recipes, since those may be found in cook-books and bulletins. The essential points in all canning, jelly-making, pre- serving and pickling may be given in few words : The article to
Archive image from page 198 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 Fig. 245. Amanita muscaria. A poisonous white-spored agaric. month, watch all jars, and, if there is any indica- tion of fermentation, open, scald, and use at once. Summary. This is no place for detailed recipes, since those may be found in cook-books and bulletins. The essential points in all canning, jelly-making, pre- serving and pickling may be given in few words : The article to be preserved and everything to come in contact with it must be sterilized, and then the air must be kept from it. Constant watchfulness and absolute cleanliness are the only magic arts employed. The housekeeper of today must not for- get the traditions and experience of past genera- tions, but even in these every-day processes she must apply also the results of the experiments of modern scientists. Though many of these processes have passed out from the home, there is still a place for the homemade preserves'which have a distinct quality and with which no factory goods can compete. Preserving and preparing mushrooms. (By B. M. Duggar.) In the preservation of mushrooms the processes may be either by drying or canning. By both processes some of the flavor of the mushroom is lost, but, nevertheless, the product is an impor- tant article of commerce, and commands a price averaging, perhaps, half that of the fresh mush- rooms. A discussion of edible native mushrooms will be found on page 474. Figs. 245-247 show some of the mushrooms to be avoided. Drying.—The simpler method is by drying, and this is commonly used by the peasantry of Europe for the preservation of such common forms as Boletus edulis {Steinpilz cepe), Agaricus campestris (the common mushroom), and, in addition, several species which are used primarily for soups and stews. The method is, however, applicable to a lar
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