Cabbages need to be boiled an hour; beets an hour and a half. The lower part of a squash should be boiled half an hour; the neck pieces fifteen or twenty minutes longer. Parsnips should boil an hour, or an hour and a quarter, according to size. New potatoes should boil fifteen or twenty minutes; three quarters of an hour, or an hour, is not too much for large, old potatoes; common-sized ones, half an hour. In the spring, it is a good plan to cut off a slice from the seed end of potatoes before you cook them. The seed end is opposite to that which grew upon the vine; the place where the vine was broken off may be easily distinguished. By a provision of nature, the seed end becomes watery in the spring; and, unless cut off, it is apt to injure the potato. If you wish to have potatoes mealy, do not let them stop boiling for an instant; and when they are done, turn the water off, and let them steam for ten or twelve minutes over the fire. See they don't stay long enough to burn to the kettle. In Canada, they cut the skin all off, and put them in pans, to be cooked over a stove, by steam. Those who have eaten them, say they are mealy and white, looking like large snow-balls when brought upon the table. Potatoes boiled and mashed while hot, are good to use in making short cakes and puddings; they save flour, and less shortening is necessary. It is said that a bit of unslacked lime, about as big as a robin's egg, thrown among old, watery potatoes, while they are boiling, will tend to make them mealy. I never saw the experiment tried. Asparagus should be boiled fifteen or twenty minutes; half an hour, if old. Green peas should be boiled from twenty minutes to sixty, according to their age; string beans the same. Corn should be boiled from twenty minutes to forty, according to age; dandelions half an hour, or three quarters, according to age. Dandelions are very much improved by cultivation. If cut off, without injuring the root, they will spring up again, fresh and tender, till late in the season. Beet-tops should be boiled twenty minutes; and spinage three or four minutes. Put in no green vegetables till the water boils, if you would keep all their sweetness. When green peas have become old and yellow, they may be made tender and green by sprinkling in a pinch or two of pearlash, while they are boiling. Pearlash has the same effect upon all summer vegetables, rendered tough by being too old. If your well-water is very hard, it is always an advantage to use a little pearlash in cooking. Tomatoes should be skinned by pouring boiling water over them. After they are skinned, they should be stewed half an hour, in tin, with a little salt, a small bit of butter, and a spoonful of water, to keep them from burning. This is a delicious vegetable. It is easily cultivated, and yields a most abundant crop. Some people pluck them green, and pickle them.