Preparation: Take nice, white, thick stalks of asparagus, peel carefully and cut into small pieces that will fit into a jar. Economy jars may be used for asparagus. Pack the asparagus with heads downward into the jars. Mix 1 teaspoonful of salt into each qt. of water and fill up the jars with this salt water. Close the jars and place them into a wash boiler with cold water enough to cover the jars by 1 inch. Place a cloth on the bottom of the boiler, if it has no tray, cover the boiler and boil for 3 hours. After that, take out the jars, dry them and keep them in a cool, airy place. No. 67—WAX BEANS No. 1. Wax beans Salt water 1 qt. of water 1 stick of cinnamon 3 cloves ½ cup of sugar ¾ cup of vinegar Preparation: Wash the beans, string and slice them, and boil until tender in boiling salt water. Drain the water off and pack them into the jars. Boil the water, vinegar, sugar, cinnamon and cloves a few minutes, skim and pour it over the beans boiling hot. Close the jars tightly and place them upside down to test the covers and rubbers. Remarks: The syrup should have quite a sweet-sour taste. The jars must be well filled with the beans. No. 68—WAX BEANS No. 2. Young wax beans To 1 qt. of water 1 tsp. of salt Preparation: The beans must be very tender. String the beans and leave them whole. Wash them and fill the jars with them. Mix the salt water and pour over the beans, close them and boil them in a covered wash boiler as before, for 3 hours. Then take out the jars, which may be Economy jars, and test the covers. If some of them are not tight, put on others and place the jars into the boiler to boil 15 minutes longer. No. 69—GREEN BEANS. Very young, green beans To every qt. of cold water, 1 tsp. of salt. Preparation: The preparation of these beans is the same as that of wax beans No. 2, see No. 68, Wax Beans No. 2. No. 70—SALTED GREEN BEANS. Green beans Salt Preparation: Wash, string, and slice the beans, and pack in layers with salt into stone jars. Each layer of beans must be stamped down with a wooden pestle. Through this process some juice will collect on the beans when they are all in. Now place a white piece of muslin on them, a little board weighted with a stone on top of that and keep them cool. When using, soak them in water to take out some of the salt. Look to it that there is no mould forming on them. The cloth, board and stone must be cleaned occasionally. No. 71—YOUNG CARROTS. Young carrots Salt water for cooking For pickling, to each qt. of water, 1 tsp. of salt