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Canning Sweet Corn.7
In the morning take a part, or all of it, and put it on to boil in cold water, and cook slowly until done. Never stir hominy; if you begin it you must keep it up, or it will burn fast to the bottom of the pot. Put a little salt in it. Have boiling water on the stove ready to replenish. Instead of stirring, lift the kettle by the bail and give it an occasional twirl, this way and that, to keep it from settling to the bottom. Let it boil until the grains are swollen and burst and lie up loosely. Leave in the liquor when you take it off the fire, and cover it up until it is cold. Cook in meat fryings, with a little of the water in which it was boiled. —Bonnie Doon, "Boon's Hollow, " in Michigan Farmer,
Remarks. —Although the name and place are fictitious, the plan is good and will prove satisfactory, else my name is not Dr. Chase. The freezing is not absolutely necessary; still in freezing weather it is a help. I should be glad to know, how-ever, that every family would make it earlier, and later, too, than during the freezing months.
It
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