Year: 1873

Take, small ones of a uniform size, wash.
put in a porcelain kettle, cover with cold wa
ter. add a little salt; set on the stove, let 1t
heat gradually and boil five minutes; then
drain off all the water; add good vinegar; to
one gallon of vnegai add one cup OF molass-
es, one tablespoonful cloves, do. cinnamon;
let boil five minutes; re nove to an earthern
or stone dish; pour over them the hot vine
gar: cover tight; when cold they are ready
for use never nse any acids, nor cook in
brass to make them look green, consi, ering
both injurious to the health. When we ere
pare therp for winter, wash and scald my
barrel to make it perfectly clean, cover the bot
tom with salt, ,washthe cucumbers in plenty of
cold water, LAY in layerof cucumbers, sprinkle
over with sat, and so continue, putting in
alternate layers of cucumbers and salt each
time of putting into the barrel; cover with
cold water, laying on fiat stone to keep
them all und r the water. Ii any are allow
ed to come on top of the brine, thereby be-
ing exposed TO the air, they will rot. These
will keen perfectly sound two or three years
if desired When wanted for use, soak in
cold water, changing every six hours; Keep
covered while freshening, as the light has q
tendency to fade them; when the salt is all
drawn out, prepare as green cdcumbers, ex-
cept to cook them longer.


CANNING FRUIT.


Iuse mostly glass cans, knowing they are
the cheapest and best-cheapest because the
cost at first is but little mole than fol tin ones.
and they can be used for a succession of years
Just as good as at first, while the tin cans can
be used with safety but one year. The glass
cans are better because we can see every day
Just how the fruit is keeping; and ifany show
signs of not keeping good we can use them
first We often hear people say if the top of
the fruit in the cans mold, it is sign that
the fruit is keeping good. 1t is true that after
the fruit molds, and forms thick, solid coat
ing over the fruit the fruit will not fefmtnt
or work, as it is often called, but the flavor of
the fruit is injured very much. Two years
ago read in the Rural Ne,c- Yorker how to
can peaches in cold water. l thought it
wond be a very nice way If the peaches
would keep good; but being a little fearful
only filled one can that way and did it exactly
as directed. My peaches did not go up; they
looked all right; but when / opened the can,
the juice or water was as thick as jelly and
tasted very bad; the rest of my fruit kept
good and think il a butter way to cook the
fruit inst enough to heat it boiling hot all
through: put it in the cans while hot and
seal. We think fruit OF all kinds retains its
natural flavor better without adding sugar till
ready for table.


DRYING AND COOKING SWEET CORN.


gather the corn when it is large enough
to eat, and cook about fifteen minutes; then,
with a sharp knife, cut the top of the kernel,
scrape off the rest, leaving the hull on the
cob; spread thin on Plates and dry in warm
place near the stove; is will dry in six hours.
when thoroughly dry, place tight sack Ia
paper flour sack is good) hang in dry, cool
place this needs no airing to keep it from get
ting musty. When wanted for use, take
sufficient quantity, place in a pan with plenty
of water,cod or warm, not hot; let it soak
over night; set on the stove with the same
water it soaked in; let it cook slowly for II
hours; when nearly done add piece of but
ter, salt and pepper and sweet cream, If you
like. II you want succotash, add to the corn
about half as much well cooked beans. Beans
are better, soaked over night in cold water,
than parboiled, and cooked slowly in fresh
water: when nearly done, add salt and season
to taste.