Southern standard. (McMinnville, Tenn.) 1879-current, 1885-07-18
[American Agricultural

lahAoiiOuh ABTlCultuilS
Farmers do not half improve their oppor-
tunities in supplying heluxuries Of the table
at cheap rates. We have too much salt pork
and Goldfish, ,and during the winter a very
narrow line Of vegetables, outside of pota-
toes and beans. We have just risen from a
succotash dinner, served up the second day,
and with the flavor Of that savory dish upon
the palate we are prepared to testify to its
excellence and to tell the whole host of
American readers just how to grow the corn
and beans, and how to concoct the dish in
summer and winter. For the corn, do not
lose day in securing the seed. Only two
varieties OF sweet corn are absolutely neces-
sary to secure succession of green ears in
their best condition from the last week in
July until frost stops growth. The earliest
ecorn Is the Marblehead, true sweet corn,
ears eight to ten inches long, and good
enough to satisfy any one. The green ears
sell well in market and its earliness makesit
a desirable sort to cultivate for this purpose,
where there is a surplus for family supplies.
About three paintings Of this, week apart,
will be enough, beginning the first Of May.
These will give green ears through the month
OF August. Then, for the other kinds, there
is the old Stowell Evergreen, introduced
some thirty years ago, short jointed stalk
and largeeared variety, very juicy, and of
excellent flavor, continuing in its milky state
much longer than the common sweet corn.
The new Egyptian is a long-jointed variety,
making stalks twelve feet high in good soil,
and caring well. 1t is quite as good, or
better than the Stowell. The succession can
be kept up with either of these varieties
through September, by planting in June,
about week apart Then for. the close Of
the season, running into Ootobe1 and, in the
shore towns, occasionally into November,
plant the Marblehead the fist and second
weeks in July. 1t is safe enough to plant
quarter Of an acre of well MANFRED land
with this staple of succotash. This will give
fresh ears in their best condition about three
months in the year, and furnish a large
supply for drying. The condition of the
corn when plucked for drying, and the dry
ing process are important matters. Most of
the dried sweet corn offered for sale is cured
when it has passed its milky stage, and has
more starch than sugar in it, The appetizing
flavor has gone out Of it, 1t is quite as i'm
portant to have fresh ears for drying as for
the table. No vegetable is more damaged
by long keeping than sweet corn. In the
large city markets, where the ears are two
or three days from the stalk, green corn is
hardly worth eating For drying, the ears
should be taken from the stalk and the
husks quickly removed, cooked in boiling
water about fifteen minutes, the grain cut
from the cob, and dried upon cloths or net
ting in the sun. Ashed roof or scaffold sloping
to the sun makes a convenient place for
curing; clear, bright days should be chosen,
when the corn will have the benefit OF
the sun through the whole day. 1t will help
the curing process to stir the corn with
clean stick, or rake, several times day.
Gather up the cloths, with their contents,
and carry under cover at night, or when
showers come on. In about three days OF
clear weather the corn will be fairly dry.
Finish off in large iron pans upon the stove,
or in the oven with the door open. This will
expel the last of the moisture. The dried
corn should be stored in paper bags or other
receptacles where it will be dry and safe
from moisture, mice and flies. When wanted
for the lordiy dish of succotash, the corn, as
well as the beans, should be soaked in luke
warm water over night. In cooking, stir
the mixture faithfully to prevent burning
at the bottom, which spoils the feast. Tastes
win differ about the sugar. II the corn has
been dried in its best condition, most people
will be satisfied with the natural flavor. The
salt viii come from piece of salt pork, tho
size adjusted to the dish. The Lima bean,
picked and dried while the pod Is green, is
the best for succotash; then the mature
Lima; after that the Horticultural or Scipio,
or other good pole beans; and last, the White
Bush Kidney. With this stock in The store"
room succotash can be enjoyed the year
round