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twenty-five pounds of beans, two pounds of salt. Let them remain in the
salt overnight. Then pack the shredded beans as tightly as possible into
jars or kegs, without any of their juice. In two weeks look them over,
remove the cloth and wash it, etc., as already described. When cooking
the beans, take out as many as may be required for a meal and soak them
in cold water overnight. In the morning set on to boil in cold water.
Boil for one hour. Pour off the water they were boiled in, add fresh
water, and prepare as you would fresh beans.

BOILED BEANS

Select small, young string beans, string them carefully and boil in salt
water, in a brass kettle, until tender, and throw them on a large, clean
board to drip. Next morning press them into a jar, with alternate layers
of salt and beans, and proceed as with string beans.

CORN

Boil the corn, cut it off the cobs, and pack in jars in alternate layers
of salt and corn. Use plenty of salt in packing. When you wish to cook
it soak in water overnight. Pack the corn in this way: First a layer of
salt, half an inch deep; then about two inches of corn; then salt again,
and so on. The top layer must be salt. Spread two inches of melted
butter over the top layer and bind with strong perforated paper
(perforate the paper with a pin). Keep in a cool cellar.

*PICKLES AND RELISHES*

Use none but the best vinegar, and whole spices for pickling. If you
boil vinegar with pickles in bell metal do not let them stand in it one
moment after taken from the fire, and be sure that your kettle is well
scoured before using. Keep pickles in glass, stoneware, or wooden pails.
Allow a cup of sugar to every gallon of vinegar; this will not sweeten
the pickles, but helps to preserve them and mellows the sharpness of the
vinegar. Always have your pickles well covered with vinegar or brine.

MOTHER'S DILL PICKLES

Examine the cucumbers carefully, discard all that are soft at the ends,
and allow them to lay in water overnight. In the morning drain, and dry
them with a clean towel. Then put them in a wooden pail or jar, along
with the dill, putting first a layer of dill at the bottom then a layer
of cucumbers, a few whole peppers, then a layer of dill again, and so on
until all are used, and last lay a clean, white cloth on top, then a
plate and a stone to give it weight, so that the pickles will be kept
under the brine. To a peck of cucumbers use about a cup of salt.
Dissolve the