ell. They are, in our opinion,
more expensive, and more likely to fail in inexperienced hands, than
those that an ordinary tinman can readily make. The best invention for
general use is that that is most simple. Cans should be made in
cylindrical form, with an orifice in the top large enough to admit
whatever you wish to preserve, and should contain about two quarts. Fill
the cans and solder on the top, leaving an opening as large as a
pin-head, from which steam may escape. Set the cans in water nearly to
their tops, and gradually increase the heat under them until the water
begins to boil. Take out the cans, drop solder on the opening, and all
will be air-tight. This operation requires at least three hours, as the
heating must be moderate. You may preserve in glass bottles, filling and
putting in a cork very tight, and well tied, and gradually heating as
above; this will require four hours, as glass will be in danger of
bursting by too rapid heating. But for tomatoes, or anything that you
have no objection to boiling and seasoning before preserving, the best
way is to prepare and cook as for the table, putting in only pepper and
salt, and fill cans while the mass is boiling, and, with a sealing-wax
that you can get at any druggist's laid around the orifice, place the
cover upon it; the heat will melt the wax, and when it cools, the cover
will be fastened, and all will be air-tight. This will require no
process of slow boiling. Set the cans or bottles in a cool cellar, and
whatever they contain may be taken out, at the end of a year, as good as
when put in. The last method is the best and most simple of all. The
whole principle of preserving is to make the cans air-tight.

CARROTS.

These are cultivated for the table, and for food for animals. Boiled and
pickled, or eaten with an ordinary boiled dish, they are esteemed. They
are really excellent in soups. As a root for animals, they are very
valuable. They are often preferred to beets;--this is a mistake--four
pounds of beet are equal to five pounds of carrot for feeding to
domestic animals. Work the soil for carrots very deep, make it very rich
with stable manure, with a mixture of lime; harrow fine and mellow, and
roll entirely smooth. Plant with a seed-sower, that the rows may be
straight; rows two feet apart will allow a horse and small cultivator to
pass between them. Planted one foot apart, and cultivated with a horse,
and a cultivator that will take three rows