THE EMIGRANT'S HAND-BOOK. 157 



moistened with water and a good deal of butter, all warmed 

 together. 



TO PRESERVE CABBAGES. 



Gather them before the severe fall frosts. Let the 

 coarse outside leaves remain on them. Fix a strong string 

 around the stalk ; and suspend the cabbage from the timbers 

 of the ceiling, heads downward. The cellar should be 

 cooi and dry. This will preserve them with certainty. 



Another good method is to cut the head from the stump, 

 pack close in a cask, taking care to fill up all the vacan- 

 cies with dry chaff, or bran, and keep in a dry cellar. 



TO KEEP HAMS DURING THE SUMMER. 



Take an old flour-barrel, or other dry cask, put a good 

 layer of coarse salt in the bottom, and then put down a 

 ham ; cover that with coarse salt, and put down another 

 ham, and so on till the cask is full, or all put in. 



Put the cask in a cool, dry place ; and the hams will 

 all come out perfectly good, provided they went in good. 



TO MAKE HOMMONY. 



In the first place, you must have a mortar. The 

 following is a description of one which you can make 

 in a few minutes. Cut a block twenty inches long, 

 and about ten inches in diameter, from a sound white- 

 oak ; dress one end smooth ; mark out a square, six 

 by six inches ; seven inches from the head saw in around 

 the block about three inches deep, then shape the head to 

 the square as prescribed ; cut into the block so as to form 

 a flare in the shape of a wine-glass ; take off from a board 

 four pieces eighteen inches long ; fit them snugly to this 

 head, the top to flare in the clear eleven or twelve inches, 

 and secure them with nails. For the pestle take an iron 



