pound of juice;
boil it from twelve to fifteen minutes, skim it very clean, and pour
into molds.

SIBERIAN CRAB-APPLE JELLY--Mash the crab apples, take off steins and
heads, put in pot, cover with water, let them boil to a pulp, then
turn them in a flannel bag, and leave all night to strain, then add
one pound of sugar to a pint of juice, boil ten to fifteen minutes,
skim and put in jelly glasses.

SIBERIAN CRAB JELLY--Fill a large flannel bag with crabs. Put the bag
in a preserving-pan of spring water, and boil for about seven hours;
then take out the bag, and fill it so that all the syrup can run
through, and the water that remains in the pan; and to each pint of
syrup add one pound of loaf sugar, and boil for about an hour, and it
will be a clear, bright red jelly.

* * * * *

Telegraph wires have to be renewed every five or seven years. The
Western Union Telegraph Company exchange about one thousand tons of
old wire for new every year. The new wire costs from seven to eight
cents per pound, and for the old about one-eighth of a cent a pound is
allowed.

* * * * *

HOW TO SELECT AND COOK MEATS

HOW TO DRESS BACON AND BEANS--When you dress beans and bacon, boil the
bacon by itself, and the beans by themselves, for the bacon will spoil
the color of the beans. Always throw some salt into the water and some
parsley nicely picked. When the beans are done enough, which you will
know by their being tender, throw them into a colander to drain. Take
up the bacon and skin it; throw some raspings of the bread over the
top, and if you have a salamander, make it red hot, and hold it over
it to brown the top of the bacon; if you have not one, set it before
the fire to brown. Lay the beans in the dish, and the bacon in the
middle on the top, and send them to table, with butter in a tureen.

CORNED BEEF--Make the following pickle: Water, 2 gallons; salt,
2-1/2 lbs.; molasses, 1/2 lb.; sugar, 1 lb.; saltpetre, 1-1/2 ozs.;
pearlash, 1/4 oz. Boil all together; skim, and pour the pickle on
about 25 lbs. of beef. Let it stay in a few days. Boil in plenty
of water when cooked to remove the salt, and eat with it plenty of
vegetables. It is nice to eat cold, and makes excellent sandwiches.

ROLLED BEEF--Hang three ribs three or four days; take out the bones
from the whole length, sprinkle it with salt, roll the meat tight and
roast it. Nothing can look nicer. Th