765. _To keep Potatoes from frost._--If you have not a convenient store-place for them, dig a trench three or four feet deep, into which they are to be laid as they are taken up, and then covered with the earth taken out of the trench, raised up in the middle like the roof of a house, and covered with straw, to carry off the rain. They will be thus preserved from the frost, and can be taken up as they are wanted. 766. _To dry Corn for winter use._--Sweet corn is the best. Husk it. Have a pot of boiling water--put in your corn and let it boil three minutes--then cut it from the cobs and put it in pans in a warm oven. It must be stirred frequently; when perfectly dry put it away in bags. When wanted for use, soak it all night, next day boil it an hour with a little salt; before it is dished stir in flour, pepper, and butter. 767. _To preserve Aromatic and other Herbs._--The boxes and drawers in which vegetable matters are kept should not impart to them any smell or taste; and more certainly to avoid this, they should be lined with paper. Such as are volatile, of a delicate texture, or subject to suffer from insects, must be kept in well covered glasses. Fruits and oily seeds, which are apt to become rancid, must be kept in a cool and dry, but by no means in a warm or moist place. 768. _To dry Herbs._--Dry the gathered crop, thinly spread out, and shaded from the sun; tie the herbs in small bundles, and keep them compactly pressed down and covered with white paper. Or, after drying them, put each sort into a small box, and by means of boards, of the size of the interior length and width of the box, and a screw-press, press the herbs into cakes, or little trusses. These should be afterwards carefully wrapped up in paper, and be kept in a dry place, when they will retain their aroma as perfectly as when they were put into the press, for, at least, three years. By the common mode of hanging up herbs in loose bundles, the odor soon escapes. 769. _To dry Chamomile Flowers._--Pull them, from time to time, as they are produced; for the plants continue to blossom in succession for several months. When gathered, dry them gradually, partly in the sun, and partly in the shade, by being spread upon a mat or sheet, removed out of the sun in the heat of the day, and placed in it mornings and evenings. _Lavender Flowers_ should also be dried as chamomiles. _Marigold Flowers_, dried, improve broths and soups, however much they may have got into disuse. 770. _Winter Herbs._--The best time for gathering herbs for winter use is when they are in blossom. If left till they are in seed, the strength goes to the seed. They are best picked from the stocks, dried quickly (but not burnt), before the fire, and rubbed into powder, then bottled.