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Corn Put Up in Brine

Late as possible in the fall prepare tender roasting cars for winter use. Strip off the outer shuck, leaving the inner, silky ones next to the grain. Have ready a nice clean wooden firkin or tub, properly scalded and sunned. Sprinkle salt over the bottom. Pack closely with corn. Wash a large flat rock and lay on the top, when nearly full. Pour strong brine over the corn, covering it well. The day before using, strip off the shuck and silk, place in a bucket of cold water (renewing the water once, or twice), and let it stand till ready to use it. Two ears soaked thus, and shaved into a pot of soup with other veg etables, will impart a delicious flavor.-Mrs. S. T.