22 The Bulletin. 



water np 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 conveniewt 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 twenty- 

 four 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 mash- 

 ing, 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 cook- 

 ing 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 



