WHAT TO DO WITH THE CROPS. 73 



Boil in clear water ; when done, some sweet milk may be 

 added. Season with pepper, butter and salt to suit the 

 taste. Very healthful and delicious. 



BEETS. 



These may be pulled for table use when quite young, 

 from one and a half to three inches in diameter. Boil in 

 clear water until soft. Slip the skins from them, slice 

 and serve hot, with butter, salt and pepper, or let become 

 cold and serve with vinegar and sugar to suit the taste. 

 They may be used as feed to milk cows, sliced raw, or 

 boiled. 



BEAKS SNAP SHORTS. 



Boil with nicely cured, sweet bacon until quite tender. 

 Serve with pepper and salt ; also pickle when young. 



CORN. 



Indian corn of the field varieties should be allowed to 

 remain on the stalk until thoroughly dry, then gather 

 and store away in the shuck or husk, in a tight dry barn. It 

 will keep freer from weevils in this way than in any other. 

 Strip from the shuck, or husk it as needed for use. When 

 ground into meal, it makes a most healthful and delicious 

 bread and cakes ; when coarsely ground, it makes excellent 

 hominy or grits. It is the richest of all feed for stock of 

 all kinds. When green, it is pulled and boiled and eaten, 

 with butter, and in this way is unsurpassed by any dish 

 that comes to the table. For fattening hogs, it is un- 

 equalled by any grain under the sun. Our new citizens, 

 who come from countries where corn is not known at all, 

 will appreciate the above remarks upon this grain, though 

 old residents, being familiar with it, do not need them. 



BROCCOLI BRUSSELS SPROUTS BORECOLE, OR KALE. 



These are all varieties of the cabbage. The first is 

 boiled until tender and dressed with drawn butter ; the 

 other two are treated the same as cabbage or greens. 



