Year: 1872

three ways recommended for preserving green
corn for Winter use. The first ami simplest
is packing the husked ears, picked while in
the milk, in barrels, and filling them up with
good, clear, strong brine, best made by dis
solveng the salt, then skmming and cooling


The second way is to pick corn little
older than most people prefer for eating green,
and parboil; then split the rows with sharp
knife, cut or scrape the kernels off, and dry
them either in the sun or some drying room.
The top of stove in which there is fire, a
slat frame hung high above the kitchen stove,
an oven which is not hot enough to scorch 4,
are the drying places usually employed. We
prefer a wellregulated fruit-drying kiln.
The corn may be spread on plates or tins, in
the small way, or on cotton cloth stretched
on frames. The bulk and weight of the
corn is rapidly reduced, so that the contents
of two or more frames or tins may be turned
together very soon. With very little prac-
tice, one can Judge very accurately whether
it is dry enough not 10 mould, by its rattling,
and by the feeling of the grains when pressed
against the closed lips. When dry it may
be kept indefinitely in barrels or bags, away
from mice and moisture.


The third way IS by canning-a method
attended with little difficulty. The corn is
apt to ferment and burst the cans, besides
spelling the corn, which has often a most dis
tressingly corrupt odor. This is the chief
trouble. 1t may, however, be obviated by
thorough boiling aided by the addition of a
little sugar, Gust enough to taste.) The
corn should be scraped from the cob, after
splitting each row of kernels as before speci-
fed, either,after parboing or after thoroughly
boiling, as for the table. The pulp is then
sated to taste, and sweetened a little, while
it is cooking. A little water must be added
if it is in danger Of scorching on the fire, and
it must be boiled till the air is thoroughly
expelled, which it requires some judgement
to determine. 1t is then put in cans, which
are closed air tight. When success attends
this, it is the most satisfactory method.


To be served for the table, corn prepared
by the first method must be boiled in two
waters; by the second method it must be
soaked and then boiled, with the addition OF
milk, butter and salt, (and perhaps beans);
prepared by the third method it needs only
to be heated hot in the cans, turned out, and
dressed with butter and cream.


B1L1ousNEss Bad blood too much blood,
giving headache, bad taste in the mouth
mornings, variable appetite, sickness at the
stomach, chilliness, cold feet and great sus-
ceptibity to take cold. One or more Of
these symptoms is always present.


Sometimes a bilious person has Il yellow
tinge in the face and eyes, because the bile,
which is yellow, is not withdrawn from the
blood it is the business of the liver to do
that, but when it does not do it, it is said to
be lazy, does not work, and the physician
begins at once to use remedies which are
said to "promote the action of the liver"


1t has been discovered within a few years
that acids "act on the liver" such as nitric
acid, elixer vitrol and vinegar; but these
are artificial acids and do not have the uni
form good effect of natural acids, which are
found in fruits and berries.


Almost all persons become bilious as the
warm weather comes on; nine times out OF
ten nature calls for her own cure, as witness
the almost universal avidity for ''greens,
for "spinnach," in the early Spring, these
being eaten with vinegar; and soon after the
delicious strawberry comes, the raspberry,
the blackberry, the wortleberry; then the
cherries, peaches and apples carrying us into
the Fall of the year when the atmosphere is
60 pure and bracing that there is general
good health everywhere.


The most beneficial anti-bilious method of
using fruits and berries as health promoters
ia to take them at dessert, after breakfast,
and dinner; to take them in their natural,
raw. ripe, fresh state, without cream or
sugar, or anything else besides the fruits
themselves.


Half lemon eaten every morning on
rising, and on retiring. is often etlicacious in
removing bilious condition of the system,
giving good appetite and greater general
health.


How TO RELIEVE WnTED CUTTINGs.-lt
often happens when we have to brng cut
tings of flowers, rosebuds, etc., long dis
tance in hot weather, that, in spite OF their
being carefully wrapped up in damp blottlnrg
paper, they are completely withered by the
time we get home. To put them III water is
not enough 1t is better to mix three or
four drops of spirits of camphor with an
ounce of water, and to keep their stems in
this fluid for half day or more, in dark
place, till they have quite recovered. This
IS the German method. In England man
ganesic acid is used instead of spirits OF
camphor, and the stalks are cut little before
they are placed in it.


metallic SOAP FOR CANvAs.--The follow
ing is highly recommended as cheap and
simple process for coating canvass for wagon
tops, tents, awnings, etc. 1t renders it I'M
permeable to moisture, without making it
stiff and liable to break. Soft soap is to be
dissolved in hot water, and solution of


bate of iron added. The sulphuric acid


Iines with the potash of the soap, and


/oxide of iron is precipitated with the fatty


Ad as nsoluble iron-soap. This is washed
nd dried, and mixed with linseed oil. The
addition OF dissolved India-rubber to the oil
greatly improves the paint.