Preparation: The young carrots should be of a uniform size. Clean and wash them, put them into boiling salt water until they are partly done, pour them into a colander and drain off the water. Place them in Economy jars, the first layer must have the points up and the second layer the points down. Make the jars ¾ full and pour on the cooled salt water in the proportions given above, close the jars tightly and boil them for 1½ hours in a boiler, as stated before. No. 72—RED BEETS. 2 tbsps. of caraway seeds 1 pt. of vinegar 3 tbsps. of horseradish pieces ¼ cup of sugar 2 tsps. of salt 5 lbs. of red beets Preparation: Clean the beets, boil until tender in boiling water, skin them and slice them about 1⁄10 inch thick into a stone jar. Strew caraway seeds on every layer and place the pieces or slices of horse radish between each layer. Boil the vinegar with salt and sugar and when cold, pour it over the beets to well cover them, tie up the jar or close the can well. No. 73—GREEN PEAS. Green peas To every qt. of cold water, 1 tsp. of salt Preparation: Shell the peas, wash them and put into Economy jars. Boil the salt water, cool it and fill the jars with it. Close the jars and boil in a covered wash boiler for 3 hours. Then take them out, dry them and test the jar covers. If these are not tight, put on other covers and boil the jars for ½ hour longer. The peas must not be yellow but tender and sound. If there are bad ones among them, they must be carefully selected or the preserves will not keep. No. 74—CORN. Very fresh corn Juice from the corn cobs Preparation: Cut the kernels from the cobs and put into the jars, press the juice out of the cobs and pour it over the corn. Close the jars and boil in a covered wash boiler for 5 hours. After cooling, take out the jars, test them as to the rubbers and covers, close them up tightly and treat them as in No. 1. Covers that are not tight must be replaced by others and the jars put back into the boiler to cook another 15 minutes. Remarks: Everything must be very clean. No. 75—WHOLE TOMATOES. Nice, medium-sized tomatoes Fresh water To every qt. jar full of tomatoes 1 tsp. of salt Preparation: Dip the tomatoes into boiling water for 1 minute and skin them, put into Economy jars. Strew the salt into the jar and fill it with cold water. Close the jars and boil them in a covered boiler for 1 hour. The water in the boiler must be ½ inch above the jars. No. 76—PICCALILLI. Vinegar water 1 pk. of green tomatoes About 1 cup of salt 10 cents worth of small onions 4 cups of sugar 7 cups of vinegar 5 cents worth of mixed spices