Part 6

We have in operation on the Kellogg Farm, 120 acres of Skinner Overhead Irrigation which was selected by us as the best after a thorough testing of several different systems. Our experience with Skinner Irrigation has been so satisfactory that we recommend it to our customers with absolute confidence that it will prove equally satisfactory and profitable both for the small home garden and the large commercial strawberry grower. For irrigating the small strawberry or vegetable garden or the lawn and shrubbery, Kellogg’s Rain-Maker, manufactured for us by the Skinner Irrigation Company, is unequalled as it furnishes positive insurance against drouth. For description and price, see Page 63.

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“In the spring of 1920 I set 1,250 Kellogg Pedigree Plants. The varieties were Kellogg’s Premier, Dr. Burrill, Magic Gem, Kellogg’s Prize and Kellogg’s Big Late. Plants made excellent growth until August, when a severe hail storm which caused over $50,000.00 damage in our County, stripped their foliage giving them a serious set-back. In spite of this, they produced 600 quarts of fine berries this season which brought 25 and 30 cents per quart with ready sale. I follow the Kellogg Way and find it most profitable. I intend to order 1,200 more Kellogg Plants in time to be sure of getting them next spring.”

James C. Tarrance, Kansas.

Kellogg Strawberry Dainties

_Compiled by Mrs. F. E. (C. J.) Beatty_

NOTE: In the following recipes (with the exception of uncooked sun preserves), any light colored syrup may be substituted for sugar by using equal weights of berries and syrup and adding one cup sugar to each quart syrup. If boiling is required, boil slowly.

Serving Strawberries in the South

Folks ’way down South eat strawberries in wholesale lots and make them up in many tasteful ways. A favorite breakfast dish in the South is to sprinkle hot waffles with sugar and then spread over them plenty of freshly mashed strawberries. Another good dish is hot toast moistened with butter and cream and then covered with mashed or cut berries.

The pie-eating members of the family will enjoy the Southern way of making strawberry custard pie. Make your favorite recipe for custard pie with milk, eggs, sugar and grated nutmeg, but leave out the strawberry juice or any acid flavoring; then, just before serving, cut some berries in half and spread them thickly over the top of the pie, and cover with a meringue flavored with lemon juice.

Strawberry Tarts

Line tart tins with nice puff paste, filling with plum pits, corn or some such thing so they will keep their shape while baking. When done, fill with sweetened strawberries and heap up with whipped cream.

Fancy Shortcake

Pour one cupful boiling water over two cups sugar, boil for five minutes, then cool. Separate the whites from yolks of four eggs and beat the yolks until thick; then add the syrup to them, beating constantly; now add two cups flour sifted with one and one-half teaspoons baking powder; add a pinch of salt and one teaspoon lemon juice, then fold in the whites, beaten stiff and dry; spread in two round layer cake tins, bake in a quick oven. When done, remove to warm platter; spread with fine sugar and crushed berries. Place on top a thick meringue of beaten egg whites seasoned with sugar and arrange berries about the cake.

Bottling Sun-Preserved Strawberries

Strawberries hold the color and shape better when preserved in the sun. Weigh the fruit; to each pound allow three-quarters of a pound of sugar; put a layer of sugar, a layer of fruit, another layer of sugar on a large granite or stoneware platter, cover with glass and stand in the hot sun. As the sun cools toward evening bring them in and put them out again the next day. Lift each berry carefully with a fork and arrange them neatly in tumblers or bottles. Boil the syrup for five or six minutes, pour it over the fruit, cover with the glass and let them stand all night in a cold place. Next morning cover the jars with melted paraffine, over which stretch tissue paper and fasten it down with white of egg. When the covers are dry brush them over with water.

Strawberry Cream

Mash one quart berries with one cup powdered sugar and rub through fine sieve; dissolve one and one-half ounces gelatine in one pint sweet milk; strain and add one pint whipped cream and the berry juice. Pour into a wet mould and set on the ice to form.

Strawberry Jam

Take equal parts of berries and granulated sugar, mash them together, put into a preserving kettle and cook for more than half an hour. Put into jars and when cold, seal.

Strawberry Jelly

Add one-third currant or rhubarb juice to the strawberry juice before cooking and proceed as for other jellies.

Canned Strawberries

For every quart of fresh, firm berries allow one teacupful of granulated sugar. Add the sugar in layers and allow the fruit to stand covered for an hour. Bring slowly to the boiling point and let simmer two minutes. Do not stir the fruit and when done dip carefully into cans and seal.

Sun Preserves

To three quarts of cleaned berries use two quarts of sugar. Make a thick syrup of the sugar and when it is boiling up like taffy, turn the berries in and after they begin boiling, let them boil briskly for twenty minutes. Turn out into platters or shallow dishes, putting just a layer of berries and plenty of juice on each dish. Set them in the hot sun until evening, then bring in, let stand until morning and put into clean (and cold) jars or glasses and seal. Any surplus juice may be put out in the sun until it turns to jelly.

If there is no sun or it is too cold, leave the preserves in the plates for two or three days or more and they will thicken and be just as good.

Strawberry Ice Cream

Wash, pick over and hull two boxes berries. Sprinkle with two cups sugar, cover and let stand two hours. Mash and squeeze through cheesecloth; then add three pints thin cream and a few grains salt. Freeze, using three parts finely crushed ice to one part rock salt.

Strawberry Sponge

Beat up one cupful of sugar with one-half cupful of butter, add two well beaten eggs, two-thirds cupful of milk, two teaspoons of baking powder and enough flour to make a stiff batter. Bake in a buttered ring mold in a moderate oven and turn out when ready. Fill the center with sugared strawberries and serve with whipped and sweetened cream.

Strawberry Gelatine

One quart berries, one-half box gelatine, one and one-half cups water, one cup sugar, juice of one lemon, beaten whites of four eggs. Soak the gelatine in one-half cup of water; mash the berries and add half the sugar to them; boil the remainder of sugar and the cup of water gently twenty minutes; rub the berries through a hair sieve; add gelatine to boiling syrup; take from the fire and add berry juice; place the bowl in pan of ice water and beat with egg beater five minutes, add beaten whites and beat until it begins to thicken. Pour into well moistened moulds and set on ice. Serve with cream.

Strawberry Surprise

Line a pie plate with a good crust and fill with strawberries. Sweeten to taste and cover with a sponge batter made as follows: Beat yolks of eggs until lemon colored, add sugar and beat until creamy, then add flour sifted three times and fold in stiffly beaten whites. Bake in a moderate oven. When cool, cover the top with sweetened whipped cream.

Ingredients: 1 quart strawberries, 3 eggs, pie crust, ½ cupful sugar, ½ cupful flour, ½ pint sweet cream.

Plain Shortcake

One quart sifted flour, one-half cup butter and lard mixed, two teaspoons baking powder, sweet milk enough to make a soft dough. Divide into three equal parts, roll out, spread melted butter on each and place on top of each other and bake.

Strawberry Jelly

One quart of strawberries, one large cup of white sugar, juice of one lemon, one-third of a package of Cox’s gelatine soaked in one cup of cold water, one pint of boiling water; mash the berries to a pulp and strain through coarse muslin. Mix the sugar and lemon juice with the soaked gelatine, stir up well and pour over them the boiling water. Stir until clear; strain through a flannel bag; add the strawberry juice; strain again without shaking or pressing the bag. Wet a mold with cylinder in center in cold water; fill it and set it in ice to form. Turn out upon a cold dish; fill with whipped cream made quite sweet with powdered sugar and serve at once. It is very fine.

Oranged Strawberries

Put a layer of strawberries into a deep dish, cover thickly with pulverized sugar; then a layer of berries and so on until all are used. Pour over them orange juice in the proportion of three oranges to a quart of berries. Let stand for an hour and just before serving sprinkle with crushed ice.

Strawberry Blanc-Mange

Crush two teacups of very ripe berries with a cup of granulated sugar. Press through a fine strainer to remove the seeds. Beat the whites of four eggs so stiff that the dish may be inverted without spilling the contents. Add gradually one-half cup of powdered sugar. Next beat in the juice by degrees and continue until the mass becomes so stiff it stands in ragged peaks. Serve with a soft custard made of the unused yolks, cup and a half of milk and four tablespoons of sugar cooked in a double boiler until thick as cream. Pour custard into a pretty dish and slip the blanc-mange upon it while custard is hot.

Frosted Strawberries

Beat the white of an egg for a minute or so. Dip berries one by one into this, roll in powdered sugar and let dry.

Strawberry Mousse

To a pint of double cream add the juice of a lemon and a cup of strawberry preserve. Beat until thick to the bottom of the bowl. Have ready a three-pint mould lined with lemon, orange or pineapple sherbet. Put the mousse mixture into the center and cover with more sherbet. Adjust the cover over paper and pack in equal parts of ice and salt. Let stand about two hours. Lining the mould with sherbet may be omitted, but it is a great improvement to the dish. Thus lined, it is removed from the mould with ease.

Strawberry Pie

Make a good crust, not too rich, for the undercrust and one more rich for the upper. Fill the pie well with berries, sprinkle generously with flour, then the sugar. Put no water in the pie, but dip the finger tips into water and wet the undercrust all around the edge, running the fingers around until a sort of paste is formed. Then put on upper crust and press down firmly. Do not bake too quickly.

Strawberry Shrub

Pour three quarts of best cider vinegar over nine pounds of fine, ripe strawberries, let it stand for twenty-four hours, then bring to a boil and strain. Add a pint and a half of sugar for every pint of juice, boil together five minutes, then strain again. Put up in self-sealing cans. A tablespoonful or two added to a glass of water makes a delicious and refreshing drink.

Strawberry and Rice Pudding

Boil one-half cupful of rice in milk until done. When nearly cool stir in gently, fine ripe strawberries. Sweeten to taste. Serve with a nice custard or whipped cream.

Fruit Punch

Sugar syrup, rather than sugar in a crude form, is preferable for sweetening any kind of beverage and is especially desirable when the foundation of the beverage is a fruit juice or a combination of several varieties of fruit juices.

Boil three pints of water and three cups of sugar twenty minutes. When cold add a pint of strawberry juice, a cup of orange juice, juice of three lemons and one quart or more of water.

Strawberry Tapioca

Cover one cup pearl tapioca with a pint of cold water and soak two hours. Put it over the fire, add one pint of water and sugar to taste. Cook about thirty minutes or until clear. Pour while hot over a quart of stemmed strawberries and put by to cool. Serve with powdered sugar and cream.

Strawberry Frappe

One quart of fine, ripe fruit, put through a press, and one pound of sugar; let stand until the sugar is dissolved, then add a quart of water and freeze until thick, but not stiff.

Strawberry Sherbet

Boil together one quart of water and one pint of sugar fifteen minutes. Add a teaspoonful of softened gelatine and when cold strain over one pint of strawberry juice and the juice of a lemon. Freeze in the usual manner.

To Can Strawberries

Wash and stem the berries. Fill into jars, jostling down but not enough to break the berries, (have the jar on folded cloth), and when filled, screw on the lid, (partially). Set in a vessel deep enough to come above jars and have board or rack in bottom, then fill almost to top of jars with cold water. Watch closely and let boil one minute, by the clock. Then lift out and fill the jars with a rather thin hot syrup which has been prepared; put on hot rubbers and seal tight.

Strawberry Sauce

One-third cup of butter, one cup powdered sugar, one teaspoon lemon or orange extract. Cream the butter, add sugar gradually and flavoring. To this add one cup strawberry pulp and the lightly beaten white of one egg. Chill thoroughly.

Strawberry Sauce

Cream together butter and powdered sugar. Add flavor and when ready to serve mix in one or two crushed berries to tint the sauce and a generous quantity of hulled berries,--sliced.

Strawberry Jam

Crush berries and add almost an equal weight of sugar. Put mixture in preserving kettle and let come to boiling point. Stir well and when whole mass is boiling, let boil twenty or twenty-five minutes. Then stir into this mixture one tablespoon of cornstarch to every gallon of jam. Wet the starch with enough cold water to thin it good, add to boiling jam and continue boiling for five minutes. Then seal in jars.

NOTE: I have found Kellogg’s Delicious (The Strawberry That Satisfies) a splendid variety;--unsurpassed for canning, preserving and immediate table use. This variety is a very heavy producer and I recommend it with positive assurance that its berries, whether served in any of the foregoing recipes or in any other manner, will give you a new and lasting impression of how deliciously satisfying strawberries can be.

Kellogg’s Rain-Maker

You don’t need to gaze wistfully at the sky and wish for rain if you have Kellogg’s Rain-Maker. Solves the watering problem for garden, lawn or shrubbery as it is light and portable (weighs only 25 lbs.) and is easily moved wherever you need rain. It is manufactured for us by the Skinner Irrigation Company of Troy, Ohio, and embodies on a smaller scale, the same principle of Skinner Irrigation which we use exclusively on the Kellogg Farm and which we have found most desirable and efficient. Consists of two nine-foot sections of ¾ inch galvanized pipe fitted with nine of the famous Skinner System Silver Stream nozzles. Attaches to water supply with hose and at ordinary city pressure irrigates a strip 50 x 18 feet. Supported by three pointed iron rods. Nothing to get out of order--lasts a lifetime.

We use and recommend Kellogg’s Rain-Maker. Make certain having yours when you need it by ordering today. After using the first time, you wouldn’t part with it at any price if you couldn’t get another. Weight packed for shipment, about 30 pounds. In ordering, please specify whether you prefer shipment by Express or Freight.

=Price only $11.00 each f. o. b. Troy, Ohio.=

Hearts of Gold Cantaloupe

Enormously productive,--thrives everywhere. Melons are of uniformly supreme quality, round, medium-size, with thick, golden flesh, small seed-cavity and thin, perfectly netted rind. Sells readily at highest prices on all markets.

We quote genuine Hearts of Gold seed,--grown, packed and shipped direct to our customers by Roland Morrill, the originator of this famous melon, at the following prices:

=Seed for planting one acre, $5.00; one-half acre, $3.00; one-fourth acre, $1.75; family garden, $1.00; trial packet, 50 cents. (Postpaid.)=

We use and recommend this reliable brand of concentrated, Pulverized Sheep Manure. Ideal for strawberries, vegetables and flowers. A whole wagon-load of manure in a bag. For full information regarding use and rate of application of Pulverized Sheep Manure, see “Soil Preparation and Fertilizers,” Pages 47 and 50.

Send us your order today for enough to last through the growing season. In ordering, please specify whether you prefer shipment by Express or Freight. =Price, $2.25 per 100 pounds, f. o. b. Chicago, Ill. Prices in ton lots quoted upon request.=

KELLOGG’S 1922 PRICE-LIST

(NOTE: These prices supersede and cancel all previous quotations and are for acceptance not later than May 25, 1922)

INSTRUCTIONS FOR USING PRICE-LIST

(_See also paragraph below entitled “Kellogg’s Free Delivery”_)

Beneath the variety names in each column below are complete scales of prices of 25 to 1,000 plants. The price which appears opposite any given quantity of plants applies separately to each variety in that column and not to a combination of varieties. For example; 200 plants of any one variety in column 3 are priced at $3.20, but should you order 100 plants each of more than one variety listed in that column, the price of each 100 plants will be $2.00. Regardless of how many varieties you may order, figure the price of each separately the same as though you were ordering that one variety only. 500 or more plants of any one variety are sold at the 1,000 rate. A 5 per cent discount is allowed on orders amounting to $50.00 to $100.00, and 10 per cent discount on orders amounting to more than $100.00.

PLEASE WRITE VERY PLAINLY AND BE SURE THAT YOUR ORDER IS CORRECTLY MADE OUT

+------------------+------------------+----------------------+ | COLUMN 1 | COLUMN 2 | COLUMN 3 | |Standard Varieties|Standard Varieties| Standard Varieties | +------------------+------------------+----------------------+ |Aroma B |Gibson (B) |Kellogg’s Premier (B) | |Haverland (P) |Glen Mary (B) |Dr. Burrill (B) | |Senator Dunlap (B)|Wm. Belt (B) |Magic Gem (B) | |Warfield (P) | |Kellogg’s Prize (P) | | | |Kellogg’s Big Late (P)| | | |Kellogg’s | | | |Big Wonder (B) | | | |Sionilli (B) | | 25 plants $ .60| 25 plants $ .70| 25 plants $ .85 | | 50 plants 1.00| 50 plants 1.05| 50 plants 1.25 | | 75 plants 1.25| 75 plants 1.40| 75 plants 1.65 | | 100 plants 1.50| 100 plants 1.70| 100 plants 2.00 | | 125 plants 1.65| 125 plants 1.95| 125 plants 2.30 | | 150 plants 1.80| 150 plants 2.20| 150 plants 2.60 | | 175 plants 1.95| 175 plants 2.45| 175 plants 2.90 | | 200 plants 2.10| 200 plants 2.70| 200 plants 3.20 | | 225 plants 2.30| 225 plants 2.95| 225 plants 3.50 | | 250 plants 2.50| 250 plants 3.20| 250 plants 3.80 | | 275 plants 2.65| 275 plants 3.45| 275 plants 4.10 | | 300 plants 2.85| 300 plants 3.70| 300 plants 4.40 | | 325 plants 3.00| 325 plants 3.90| 325 plants 4.60 | | 350 plants 3.20| 350 plants 4.10| 350 plants 4.85 | | 375 plants 3.35| 375 plants 4.30| 375 plants 5.10 | | 400 plants 3.50| 400 plants 4.50| 400 plants 5.35 | | 425 plants 3.65| 425 plants 4.65| 425 plants 5.50 | | 450 plants 3.75| 450 plants 4.75| 450 plants 5.65 | | 475 plants 3.90| 475 plants 4.90| 475 plants 5.80 | | 500 plants 4.00| 500 plants 5.00| 500 plants 6.00 | |1000 plants 8.00|1000 plants 10.00| 1000 plants 12.00 | +------------------+------------------+----------------------+

+-----------------------+---------------------------+ | COLUMN 4 | COLUMN 5 | | Standard Varieties | Everbearers | +-----------------------+---------------------------+ |Kellogg’s Delicious (B)| Peerless (B) | |Kellogg’s Marvel (B) | Progressive (B) | | | Superb (B) | | | (_See prices of Kellogg’s | | | Perfection, Everbearer | | | beneath scale of prices._)| | | | | | | | 25 plants $ 2.80 | 25 plants $ 1.75 | | 50 plants 4.30 | 50 plants 2.60 | | 75 plants 5.40 | 75 plants 3.40 | | 100 plants 6.70 | 100 plants 4.15 | | 125 plants 7.70 | 125 plants 4.75 | | 150 plants 8.70 | 150 plants 5.40 | | 175 plants 9.70 | 175 plants 6.00 | | 200 plants 10.70 | 200 plants 6.65 | | 225 plants 11.70 | 225 plants 7.25 | | 250 plants 12.70 | 250 plants 7.90 | | 275 plants 13.70 | 275 plants 8.50 | | 300 plants 14.70 | 300 plants 9.15 | | 325 plants 15.50 | 325 plants 9.65 | | 350 plants 16.30 | 350 plants 10.15 | | 375 plants 17.10 | 375 plants 10.65 | | 400 plants 17.90 | 400 plants 11.15 | | 425 plants 18.40 | 425 plants 11.50 | | 450 plants 18.90 | 450 plants 11.85 | | 475 plants 19.50 | 475 plants 12.20 | | 500 plants 20.00 | 500 plants 12.50 | | 1000 plants 40.00 | 1000 plants 25.00 | +-----------------------+---------------------------+

KELLOGG’S PERFECTION EVERBEARER

25 plants, $2.50; 50, $4.50; 75, $6.50; 100, $8.00. More than 100 plants, at the rate of $8.00 per 100.

KELLOGG STRAWBERRY GARDENS Kellogg’s Junior Garden $4.50 Kellogg’s Cash Prize Garden 6.50 Kellogg’s Big Four Garden 7.00 Kellogg’s Everbearing Garden 9.00

HEARTS OF GOLD CANTALOUPE SEED For planting: One acre $5.00 One-fourth acre $1.75 One-half acre 3.00 Family Garden 1.00 Trial packet 50c

Kellogg’s All-Metal, Corrugated, One-Piece Dibble, 75 cents each. Three for $1.50.

KELLOGG’S FREE DELIVERY