relished if the corn is eaten alone. For this reason
it will be preferable in most cases to preserve corn by canning,
drying or by salting without fermentation. Fermented corn, however,
may be used in the preparation of some dishes, such as chowders,
omelets, and so forth, where its flavor will be masked to some extent
by the other ingredients. To some people this peculiar acid taste of
fermented corn is not at all objectionable.

Salting Without Fermentation. In this method the vegetables are
packed with enough salt to prevent fermentation or the growth of
yeasts or molds. The vegetables preserved most satisfactorily by this
method are dandelions, beet tops, turnip tops, spinach, kale, chard,
cabbage, cauliflower, string beans, green peas and corn. The following
directions should be followed:

The vegetables should be washed, drained and weighed. The amount of
salt needed will be a quarter of the weight of the vegetables. Kegs or
crocks make satisfactory containers. Put a layer of vegetables about
an inch thick on the bottom of the container. Cover this with salt.
Continue making alternate layers of vegetables and salt until the
container is almost filled. The salt should be evenly distributed so
that it will not be necessary to use more salt than the quantity
required in proportion to the weights of the vegetables that are used.

Cover the surface with a cloth, and a board of glazed plate. Place a
weight on these and set aside in a cool place. If sufficient liquor to
cover the vegetables has not been extracted pour in enough strong
brine--one pound of salt to two quarts of water--to cover the surface
round the corner.

The top layer of vegetables should be kept under the brine to prevent
molding. There will be some bubbling at first. As soon as this stops,
set the container where it will not be disturbed until ready for use.
Seal by pouring very hot paraffin over the surface.

String beans should be cut in two-inch pieces. Peas should be shelled.
Cabbage should be shredded in the same way as for sauerkraut. Corn,
however, requires somewhat different treatment, and the directions for
salting it are as follows:

Salted Corn. Husk the ears of corn and remove the silk. Cook in
boiling water for about ten minutes to set the milk. Cut off the corn
from the cob with a sharp knife. Weigh the corn and pack in layers
with a quarter its weight of fine salt, as described above.

Some experts insist on blanching and cold-