CHAPTER XVIII. 



HOW TO PRESERVE GREEN CORN FOR THE TABLE. 



DURING my visit at " Linden Grove," the home of T. 

 S. Cooper, the well-known importer of choice, high-class 

 Berkshires and Oxfordshire-down sheep (see portrait of 

 Frceland), upon my describing Ensilage to Mr. and 

 Mrs. Cooper one evening, I was surprised and pleased 

 to learn from Mrs. Cooper that she had been Ensilaging 

 green corn for a long time for her table. I asked her to 

 tell me how she prepared it, and she replied as follows : 

 " I take fresh ears of green sweet corn, cut the corn 

 from the cobs, pack it down solidly in a large stone jar, 

 cover it on the top with about two inches of salt, put a 

 follower on the salt, and weight it. Whenever I wish to 

 prepare some for the table, I soak it until fresh, or 

 change the water in which I boil it as often as necessary. 

 When it is cooked, I drain the water from it by letting it 

 stand in a colander a few minutes, then season to suit ; 

 or, after it is nearly done, the water may be drained off, 

 and nice rich milk added, in which let it simmer until 

 ready to serve." 



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