SWEET CORN 139 



to set the milk. Leave plenty of room in the jars 

 for expansion. Snap the wire down or screw on 

 the top tight. Then no corn is wasted, no flavor 

 lost. Whether ordinary sap buckets with home- 

 devised false-bottoms and lids are used and the old 

 unvaryingly reliable three-day process followed, 

 or whether a pressure canner is employed is im- 

 material in the quality of the product. 



Looking toward the next year's harvest means 

 caring for the seed. The best of the crop was 

 chosen for seed ; and enough ears were marked to 

 allow for rigid selection. Leave the seed corn un- 

 gathered until the husks and stalks are withered 

 and dry. Then, we may be sure that the fullest 

 development has been reached. Now, break off 

 the ears and strip the husks down, leaving a few 

 attached to the ear so that we may braid the corn. 

 When the braiding is finished, then we will hang 

 up the golden corn in the old-fashioned way, along 

 the garret rafters or in some other cool dry place 

 to "cure" or season. After the ears are thoroughly 

 hard and dry, make the final selection of the choic- 

 est ones, ears that are long and uniform and 

 full-kernelled to the tip. Run the hand down 

 these chosen ears to make sure they are smooth 

 and evenly filled. A braid of such ears ought to 

 bring the best prize at the Fair. Finally, our 

 "selected seed corn" must be stored for winter. 

 Make sure that the agencies that induce or aid 

 germination are absent. Moisture and warmth 



