News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1882-10-12
FARM AND GARDEN.
Canning Green Corn-A Few Prac-
tica1 Recipes from the West.


requested any one who had successfully
canned green corn and green peas in the
family, to give US an account of the |
method. Several have responded as to |
canning corn, but only one mentions
peas. A number use some preseryative,
such as salt, or tartaric acid, while but
one cans corn by exclusion of the sir,
without any addition. Among those
using salt, is Mrs. IS. Fl. NJ" Blue
Ball, Pa, who says "Place in a pre-
serving kettle seven pints of green
corn, cut from the ear, one pint of salt,
and water enough to cover it. Boil for
five minutes, and place in glass jars the
same as in canning fruit. For use, put
the corn to soak in water the evening
before. Prepare for the table by heat
ing and seasoning" Mrs. M. says, if
properly done, it is as good as fresh
corn.
From Mrs. SO. M. McM,," Denver,
ILL.,, we have the following: "The corn
should be we'll filed, but not too hard.
Cut the kernels to remove about half
of their length, and scrape with knife to
remove the rest, and all the milk, leaving
the hulls on the cob. For each quart of
corn, add one pint of water, and cook
until done. Have ready solution of
one pound OF tartaric acid, in one gallon
of water. When the corn is done, add
of this acid solution, four tablespoonfuls
to every quart of corn, let boil for three
minutes, and put into new tin cans, and
seal tight. Corr will not keep well in
| glass jars. instead of the sealing wax
sold at the stores, 1 use wax made of
rosin, tougheued by adding to every
| pound of rosin, a bit of lard, the size OF
hickory nut. To prepare this corn for
the table, open the can, taking care that
no sealing wax gets in turn the corn
into an earthern dish, add to it one good
teaspoonful of soda, and let it stand an
hour. Then place it on the back of the
stove, and let it come just to a boil
season with butter, salt, and pepper,
and one or more tablespoonfuls of corn
starch stirred in little cream. Taste
OS1CAO GLt; IL 6Old hdc
not been used, add little more. This
process has had faithful trial of three
years in our family. Last year we put
up fifty quarts, not one of which
spoiled"
DR.. G. N. Diller, Carroll Co., Nd,
directs the use of six quarts of corn,
and water enough to cook it; one ounce
of tartaric acid, dissolved in boiling
water is added while cooking. When
done, can in tin or glass jars. In pre-
pairing for table, the acid water is poured
off and saved; enough fresh water is
added to cook it, and small teaspoon
full of soda; let it stand for few min
utes, before putting it over the fire.
While cooking, add teaspoonfnl of
sugar. If the corn turns yellow, too
much soda has been used, the natural
color may be restored by adding little
of the sour water saved for the purpose.
Season as for fresh corn.
Corn is successfully put up without
the use of salt or acid by the Rev. J.
81. Magofin, Washtenaw Co., Mich,
who says: "After stripping eff the
husks, and picking off the silk, slice off
carefully about half or two thirds of the
corn, with sharp knife then with the
back of the blade, press or scrape off
that part of the kernels left on the cob.
This prevents cutting of the cob. Fill
the can about one-third, and with the
other end of potato masher, or other
stick, gently pack it down put in more
corn and pack again, and continue until
the can is full to the very top. Put on
the rubber, and screw-the- top ON very
| tight Put some cloth, hay or straw in
the bottom of the wash boiler and on it
set Cor lay) the filed cans. Fill the
boiler with cold water, being careful to
cover the cans with it set over the fire
and boil for three hours or more. Do
not fear that the cans will burst, even if
very tightly screwed down. When you
take them out, try if it is possible to
screw the cover On more securely. After
the jars are cool, wrap each one in pa
per, and set away in the dark. This is
essential"
Mr.. NJ. writes, that in his family, this
process succeeds perfectly, absolutely
without failure" he adds /; "Succotash
is put up in the same way, and so are
green beans, and string beans. Peas
| you cannot pack-shake down very
closely-put on rubbers, screw on cover,
and boil in the same manner as directed
for the corn. They will shrink in the
can-corn will not If packed hard"
A REVIEW OF THE YEAR.-As the more
active portion of the year draws to
close, it is well for the farmer to look
back over the busy months Just past
and draw some lessons from the season.
This is not only pleasure, but duty,
AID all the more duty when there is
little or no pleasure in such retrospect.
1t may be that some of the crops have
failed, and it should be the work of the
| more quiet months of late fall and win
ter TO find out the causes of these
failures, and take all possible measures
to prevent their recurrence. As an ex-
ample, it may be that the field of wheat |
yielded only half q crop, and was there
fore without profit. This may have |
been the effect of one or more causes,
Was the soil too poor? A good crop of |
wheat does not grow upon land that is
lacking in the materials upon which |
plants must feed. There must be g |
supply of potash and phosphoric acid
and especially of nitrogen in an ayaila-
BILE form-in short, a soil to be fertile |
must abound in those materials which +
are removed in a crop, and may be re-
turned again in the manure that is !
made from such crops.
If the crop was poor, in many cases
manuring or otherwise enriching the |
soil will insure yield for the coming
year. But richness is not everything,
and the farmer may see his crop fail on |
a soil that has enough of the various in
gradients of plant growth. The mechan-
ical texture of the soil may be at fault.
A wet soil is not productive one. Ag-
ricultural plants cannot do well in earth