Year: 1873

To Pickle Green Cacunsbers. Take
small ones of a uniform size, wash, put in
porcelain kettle, cover with cold water
add 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 vinegar add one cup of
molasses, one tablespoonful cloves. do
cinnamon; let boil five minutes; remove
TO an earthern or stone dish; pour over
them the hot vinegar; cover tight: when
cold they are ready for use-I never use
any acids, nor cook in brass to make them
look green, considering bo.h injurious TO
the health. When we prepare them for
winter, | wash and scald my barrel to
make it perfectly clean, cover the bottom
with salt. wash the cucumbers in plenty of
cold water, lay in layer OF cucumbers,
sprinkle over with salt, and so continue,
putting in alternate layers of cucumbers
and salt each time of putting into the bar
rel ; cover with cold water, laying on a fiat
stone to keep them all under the water !;
If any are allowed to come on top of the
brine, thereby being exposed to the air,
they will rot. These will keep perfectly
sound one. two or three years If desired.
When wanted for use. soak in cold water,
changing every six hours; keep covered
while freshening, a. the light has a ten
dency to fade them; when the salt is all
drawn out, prepare as green eucumbers,
except to cook them longer.


For Canning Fruit i use mostly glass
cans, knowing they are the cheapest and
hest-cheapest because the cest at first is
but little more than for tin ones, and they
can be used for 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 if any 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 a sign that the fruit is
keeping good. II is true that after the fruit
molds, and forms a thick. solid coating
over the fruit the fruit will not ferment or
work. as il is often called, but the flavor
Of the fruit is injured very much. Two
year. ago read in the Rural Ne,c- Yorker
how 10 can peaches in cold water
thought it would be very nice way II the
peaches would keep good; but being lit.
tie fearful, | only hlled one can that way
and did il exactly rs directed. Nv peaches
ff4f ant IA bav lfnt al oil rio bat
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 better way TO cook the fruit Jus,
enough TO heat it boiling hot all through
put in the cans while hot and seal. We
think fruit a all Kinds retains its natura
fiayor better without adding sugar til
ready for the table


Drying and Cooking Siceet Corn.-I gath
er the corn when it is large enough to eat
and cook about fifteen minutes then, witt
sharp knife. cut the top of the kernel
scrape of the rest, leaving the hull on til,
cob; spread thin on plates and dry in 8
warm place near the stove, 1t will dry ii
SIX hours; when thoroughly dry place IL
light sack Ia paper flour sack is good
hang in a dry, cool place; this needs NJ
airing to keep it from getting musty
When wanted for use, take a sufflcien
quantity, place in pan with plenty OF wa
ter, cold or warm, not hot let ii soak owe
night; set on the stove with the same wa
ter 1t soaked in; let ii cook slowly for / l.:
hours; when nearly done add a piece 0
butter, salt and pepper and sweet cream
hyou like. Hyou want succotash, add L
the corn about half as much well cooke,
beans. Beans are better soaked owe
night in cold water, than parboiled. an,
cooked slowly in fresh water when nearl,
done, add salt and season to taste