new rubbers, put tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up two or three inches on the outside of jars, cover, place on stove and heat to boiling point. Boil ten minutes, seal tight and continue boiling fifteen minutes. Remove jars and let them stand twentyfour hours. On second day, place jars in vessel as on first day, and boil twenty-five minutes. Remove, let stand twenty-four hours, and on third day cook as directed for second day.

QUINCES.

Pare and quarter the fruit. Cut out all core, bruised and decayed specks and drop pieces in cold water until ready to pack in jars. Pack firmly. Fill jars almost full, add eight level tablespoons (about four ounces) of granulated sugar and fill entirely full with fresh, cold water. Put on new rubbers, set tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up two or three inches on the outside of jars, cover, place on stove and heat to boiling point. Boil ten minutes, seal tight and continue boiling twenty minutes. Remove jars and let them stand twenty-four hours. On second day, place jars in vessel as directed on first day, and boil thirty minutes. Remove, let stand twenty-four hours, and on third day cook as directed for second day.

RASPBERRIES.

Handle fruit lightly. Select firm, ripe, well-colored berries. Remove all stems, leaves, trash, imperfect and soft fruit. Pack firmly, being careful not to mash berries. Fill jars almost full, add four level tablespoons (about two ounces) of granulated sugar, and fill entirely full with fresh, cold water. Use new rubbers, put tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up two or three inches on the outside of jars, cover, put on stove and bring to boiling point. Boil five minutes, seal tight and continue boiling five minutes. Remove jars and set aside for twenty-four hours. On second day, place jars in vessel as on first day, and boil ten minutes. Remove jars, let stand twenty-four hours, and on third day cook as directed for second day.

RHUBARB.

Select stalks ready for use, wash clean and cut in pieces one to one and one-half inches long. Pack firmly. While filling jars add six level tablespoons (about three ounces) of granulated sugar. Fill jars full and add fresh, cold water to fill jars entirely full. new rubbers, put tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up

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an inch or two on the outside of the jars, cover, place on stove and heat to boiling point. Boil ten minutes, seal tight, continue boiling ten minutes. Remove jars from vessel, set aside for twentyfour hours. On second day, place in vessel as directed on first day, and boil twenty minutes. Remove jars, set aside for twenty-four hours, and on third day cook as directed for second day.

STRAWBERRIES.

Select well-colored, firm fruit, free from sand or grit. Pick out all soft and imperfect fruit, caps, stems, and trash. Pack firmly, but do not mash fruit. Fill jars almost full, add four level tablespoons (about two ounces) of granulated sugar, and fill entirely full with clean, cold water. Use new rubbers, put tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring water up an inch or two on outside of jars, cover, put on stove and heat to boiling point. Boil five minutes, seal tight and continue boiling five minutes. Remove jars, and let them stand twenty-four hours. On second day, place jars in vessel as directed on first day, and boil ten minutes. Remove jars, let stand twenty-four hours, and on third day cook as directed for second day.

VEGETABLES.

ASPARAGUS.

Cut as when preparing for market, having stalks of the proper length to fill the jars. Wash in fresh, cold water and pack firmly. Arrange stalks as uniformly as possible, having the tip-end up. After jar is filled in this way, take three or four stalks and force in center of jar, tip-end down. This helps to make the pack more firm. Put in one-fourth of a level teaspoonful of salt and fill jars entirely full with fresh, cold water. Put on new rubbers, set tops in position and place in cooking vessel. Fill vessel with cold water to a depth that will bring the water up an inch or two on the outside of jars, cover, put on stove and heat to boiling point. Boil fifteen minutes, seal tight and continue boiling forty-five minutes. At the end of this time, remove jars and set them aside for twenty-four hours. On second day, place jars in vessel as directed on first day, and boil one hour. Again remove jars and let stand twenty-four hours, and on the third day cook as directed for second day.

BEETS.

Young, tender, blood-red varieties are best. Boil in an open vessel until peeling comes off easily. Peel, slice, quarter or can whole, as desired. Pack firmly. Fill jars full and add fresh, cold water

until jars are entirely full. If a mild pickle is desired, take equal parts of water and vinegar, sweeten to taste, and fill jars with this mixture instead of water. Use new rubbers, put tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up an inch or two on the outside of jars, cover, place on stove and heat to boiling point. Boil ten minutes, seal tight and continue boiling forty minutes. Remove jars, set them aside for twenty-four hours. On second day, place jars in cooking vessel as directed on first day, and boil fifty minutes. Again remove jars, set aside for twenty-four hours, and on third day cook as directed for second day.

BEANS (LIMA).

Carefully hull by hand, removing all discolored, broken and overripe beans. Can as soon as possible after shelling, as Lima beans lose their flavor very quickly after being shelled. Pack firmly. Fill jars to within half an inch of the top, add one-fourth teaspoonful of salt and fill entirely full with fresh, cold water. Put on new rubbers, set tops in position, and place in cooking vessel. Fill vessel with cold water to a depth that will bring the water up two or three inches on the outside of jars, cover, place on stove and heat to boiling point. Boil fifteen minutes, seal tight and continue boiling fortyfive minutes. Remove jars and set aside for twenty-four hours. On second day, place jars in cooking vessel as directed on first day, and boil one hour. Again remove jars and set aside for twenty-four hours, and on the third day cook as directed for second day.

BEANS (STRING, SNAP OR WAX).

Select freshly gathered pods about three-quarters grown. Carefully remove all strings and break or cut in pieces about one inch long. Put in a clean sack or wire basket and boil five minutes. Drain out and, after cooling a little, pack firmly. Fill jars almost full, add one-fourth level teaspoonful of salt and fill entirely full with fresh, cold water. Use new rubbers, put tops in position and place in cooking vessel. Fill this vessel and cook on each of three days exactly as recommended for Lima beans.

CORN.

Stowell's Evergreen, Country Gentleman, or any of the "sweet" varieties are best for canning. Use corn when in the milky state, before it has started to toughen and lose its sweetness. Corn should be canned as soon as possible after being gathered, for the amount of sugar in the sweet varieties diminishes very rapidly after the ear has been pulled from the stalk. Husk, and clean off as much silk as

possible. Cut the grains off with a sharp knife, being careful not to cut too close to the cob. Use the back of the knife to scrape the cob. Pack firmly. Fill jars to within half an inch of the top, add one-fourth level teaspoonful of salt and fill entirely full with fresh, cold water. Put on new rubbers, set tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up two or three inches on the outside of jars, cover, place on stove and heat to boiling point. Boil fifteen minutes, seal tight and continue boiling forty-five minutes. At the end of this time remove jars from vessel and set aside for twenty-four hours. On second day, place in vessel as directed on first day, and boil for one hour. Again remove jars and set aside for twenty-four hours, and on third day cook as directed for second day.

HOMINY.

Use hominy made in the ordinary manner. Pack in jars, add salt and cold water, and cook in exactly the same way as for corn.

OKRA.

Gather young pods, wash in cold water, cut in short pieces and put in clean sack or wire basket, and boil for five minutes. Drain out and, after cooling a little, pack firmly in jars. Fill jars almost full, add one-fourth level teaspoonful of salt and fill entirely full with fresh, cold water. Use new rubbers, put tops in position and place jars in cooking vessel. Fill vessel with cold water to a depth that will bring the water up about two or three inches on the outside of jars, cover, place on stove and heat to boiling point. Boil fifteen minutes, seal tight and continue boiling forty-five minutes. Remove jars, set aside for twenty-four hours. On second day, place jars in vessel as directed on first day, and boil one hour. Remove jars, set aside for twenty-four hours, and cook on third day as directed for second day.

PEAS.

Select young, tender, well-grown peas. Shell from pods and, if canning for market, screen or sort into different sizes before packing. For home use this is not necessary. Put hulled peas in a clean sack or wire basket, and place in boiling water for five minutes. This shrinks the peas and turns the old and tough ones yellow, thereby making them easy to pick out. Pack firmly. Fill jars to within half or three-quarters of an inch of the top, add one-fourth teaspoonful of salt and fill jars entirely full with slightly warm, fresh water. Use new rubbers, put tops in position and place in cooking vessel. Fill vessel with cold water to a depth that will bring the

water up an inch or two on the outside of jars, cover, place on stove and bring to boiling point. Boil fifteen minutes, seal tight and continue boiling forty-five minutes. At the end of this time remove jars and set aside for twenty-four hours. On second day, place jars in vessel as directed on first day, and boil one hour. Remove, set aside for twenty-four hours, and cook on third day as directed for second day.

PUMPKIN AND SQUASH.

After peeling, cut into small blocks or pieces of convenient size for packing. Pack firmly. Fill jars full and add fresh, cold water to fill jars entirely full. Put on new rubbers, set tops in position and place in cooking vessel. Fill vessel with cold water' to a depth that will bring the water up two or three inches on the outside of jars, cover, place on stove and heat to boiling point. Boil fifteen minutes, seal tight and continue boiling forty-five minutes. Remove jars, and let stand twenty-four hours. On second day, again place jars in cooking vessel, as directed on first day, and boil one hour. Remove jars, set aside twenty-four hours, and on third day cook as directed for second day.

SPINACH.

Select quick-growing, crisp leaves. Wash thoroughly, removing all sand, grit, discolored leaves, and trash. Boil in some convenient pan or kettle about five minutes. Remove, drain and pack firmly in jars that have been tempered by being placed in warm water. Fill jars almost full, add one-fourth teaspoonful of salt, fill entirely full with warm water. Use new rubbers, put tops in position and place jars in cooking vessel. Fill vessel with warm water to a depth that will bring the water up an inch or two on outside of jars, cover, place on stove and heat to boiling point. Boil ten minutes, seal tight and continue boiling thirty minutes. At the end of this time remove jars and set them aside for twenty-four hours. On second day, place jars in vessel as on first day, filling vessel with cold water instead of warm, and cook forty minutes. Remove, set jars aside for twentyfour hours, and cook on third day as directed for second day.

SWEET POTATOES.

Boil until skins will peel off and cut into pieces of convenient size for packing in jars. Pack firmly. Fill jars full without mashing, add sugar or salt to taste, and fill jars entirely full with cold, fresh water. Use new rubbers, put tops in position and place in cooking vessel. Fill vessel with cold water to a depth that will bring the water up an inch or two on the outside of jars, cover, place on stove and heat to boiling point. Boil fifteen minutes, seal tight