EXTENSION' NEWS
Harold Rico, Territorial 4-H Loader and
Assistant to Director Oldroyd, is in the
Palmer Extension Office for-a fc~ tracks
until someone can bo found to rcplaco him,
Mr, Rice announces .that all 4-H Club meet
ings rill'bo. called, off during the present
cnergenpy,., .
ALASKA BERRIES' '
From Ketchikan to Point Barror, Alaska
produces an abundant harvest of rild as'
roll as cultivated'varieties of'berries.
Hardy strarberrios, raspberries, currants
and gooseberries are oasy to cultivate as
far north as tho.Arctic.Circle; Tlio rild
berfieo—currants,.blueberries, high and
lor ’bush cranberries, and tho salmon ber
ries—are most abundant and’some aro in
dantftid in "outside” markets. An export
market for'frozen’Alaska berries is
developing.
Berries can supply all the food valuo of
larger fruits which havo to be imported if
properly utilized. Even oranges nhd citrui
fruits could be replaced dictetically'by
proper use of local berries, tomatoes, and
berry juices, Besidos minerals and vita
mins,. berries are- e'spocially appetizing
for. their color,-flavor and fragrance.
Since.tho amount Of vitdnins nncl nir.crcls
vary rith climate, soil, degree of nqturitj
tho tine of picking anci subsequent treat
ment, and length of storage,'it is diffi
cult to give specific values. In general,
fruits arc; most important for their ascor
bic acid content. Very littlo experimen
tal work has been done to determine vita
min value of Alaska berries or berry pro
ducts, However, these berries are esti
mated to contain the most in order of thcii
listing:
Rosehips (without Seods), black'currants,
fresh strawberries, cranberries, rasp
berries and blueberries.
Ascorbic acid content drops when crushed
berries arc allowed to stand .without heat
treatment. W1ion care is taken to oxc^Ludo '
air in preparation for ar.d during canning,
there is no significant- loss in ascorbic
acid, carctouc, thiamine, or riboflavin of
acid fruits.
Fruit acids promote good digestion, and tho
soods, skins and pulp supply roughago, Tho
digestive irritation sometimes attributed
to berries is more apt to bo due to tho
excessive amounts of sugar used rather
than to the borrios themselves,
WATS TO REDUCE SUGAR:
1, Serve raw berries cold, and’before
sweeter foods have been tasted.
2. Crush berries slightly and add sugar
PtARL WHUt-LAUNUKT'
iES. THESE C/J7EE FROM
THE PEARL WHITE
DURING THIS BUSY
•SEASON, WHY NOT SEND'
STOUR LAUNDRY TO THE
PEARL WHITE
LOYAL ORDER*MOOSE
LODGE ^^NO. 793
1.EETS 2nd and.',4th TUESDAYS 8 p.m.
VISITING MEMBERS WELCOME
HELLER S'
BARBER SHOP
NHY ITOT SEE FRANK HELLER
AND
GET THAT HAIR IN SHAPE.
HAIRCUTS
SHAVES SHAMPOOS
LOU’S BEAUTY SHOP
A TOMAN SHOULD NEVER BE
TOO BUSY TO TAKE CARE
OF HER HAIR. SEE LOU
FOR TIL.T NET PERMANENT.
several hours before serving, allowing
sugar to dissolve in berry juice. Brown
sugar‘or honey nay be substituted for white
sugar. Serve only fully ripe berries; save
under-ripe fruit until it ripens,
3, Add sugat to cooked berries after they
have cooled, as hot acids change sugar to
a'form which tastes les3 sweet.
4, Scald very tart fruit like cranberries
and rhubarb in boiling water one minute!
discard the water, or use it as a punch,
6, Add a pinch of 3alti
7, Add a pinch of soda, Kccont experiments
show that soda does not destroy ascorbic
acid in’fruit,
WAYS TO HETAIN ASCORBIC ACID
1, Uso fresh borrios shortly after picking.
Keep them cold and covered,
2, Bring them quickly to a bail with little
water; fill containers to overflowing;store
in cold, dark place or"refrigerator and
uso within 2 or 3 days,
3, Put up borrios as soon as possiblo after
picking with as little handling as possible,
Berries exposed to the sun for several
hours just before picking have the most
ascorbic acid.
Pick ripe, soft berries into shallow con
tainers so that they will not crush,Fiimor
berries may bo gathered in doopor buckets.