re without the addition of water or any
seasoning, and brought to a boil. After boiling slowly one-half hour,
they are put into the jars while boiling hot and sealed tightly. They
will keep two or three years in this way. The jars should be filled to
the brim to prevent air from getting in, and set in a cool, dark
closet.

TO CAN CORN.

Split the kernels lengthwise with a knife, then scrape with the back
of the knife, thus leaving the hulls upon the cob. Fill cans full of
cut corn, pressing it in very hard. To press the corn in the can, use
the small end of a potato masher, as this will enter the can easily.
It will take from ten to a dozen large ears of corn to fill a
one-quart can. When the cans are full, screw cover on with thumb and
first finger; this will be tight enough, then place a cloth in the
bottom of a wash boiler to prevent breakage. On this put a layer of
cans in any position you prefer, over the cans put a layer of cloth,
then a layer of cans. Fill the boiler in this manner, then cover the
cans well with cold water, place the boiler on the fire and _boil_
three hours without ceasing. On steady boiling depends much of your
success. After boiling three hours, lift the boiler from the fire, let
the water cool, then take the cans from the boiler and tighten, let
them remain until cold, then tighten again. Wrap each can in brown
paper to exclude the light and keep in a cool, dry cellar and be very
sure the rubber rings are not hardened by use. The rings should be
renewed every two years. I would advise the beginner to use new rings
entirely, for poor rings cause the loss of canned fruit and vegetables
in many cases. You will observe that in canning corn the cans are not
wrapped in a cloth nor heated; merely filled with the cut corn. The
corn in the can will shrink considerable in boiling, but on no account
open them after canning.

TO CAN PEAS.

Fill the can full of peas, shake the can so they can be filled well.
You cannot press the peas in the can as you did the corn, but by
shaking the cans they may be filled quite full. Pour into the cans
enough cold water to fill to overflowing, then screw the cover tight
as you can with your thumb and first finger and proceed exactly as in
canning corn.

String beans are cut as for cooking and canned in the same manner. No
seasoning of salt, pepper or sugar should be added.

_Mary Currier Parsons._

CANNED PLUMS.

To every pound of plums allow a quarter