size, pack as closely as possible in layers, leaving about a foot space between the outside and the wall, and filling all crevices between the blocks with pounded ice or sawdust. Under the first layer there should be placed saw- dust a foot thick, and arrangements should be made for thorough drainage, as water in contact with the ice will melt it rapidly. As the layers are put in place, pack sawdust closely between the mass ‘of ice and the wall; and when all is stored, cover with a foot, at least, of sawdust. In using ice, be careful to cover all crevices with sawdust, as the ice will melt rapidly if exposed to the air. The less ventilation and the more completely an ice-house is kept closed, the better the ice will keep. . The cold air which surrounds the ice, if undisturbed by currents, has little effect on it; but if there are openings, cur- rents are formed and the warm air is brought in to replace the cold. ‘This is especially the case if the openings are low, as the cold air, being the heavier, passes out below most readily. For this reason great care must be taken to fill in fresh saw-dust between the walls and the mass of ice, as it settles down by its own weight, and the melting of the ice. There is no advantage in having an ice-house wholly or partly under ground, if it is constructed as di- rected above. Fine chaff, or straw cut fine, may be substituted for sawdust when the latter is difficult to obtain. Of course, the building may be con- structed separately, in which case the cost need not be more than twenty-five to fifty-dollars. CRANBERRIES—Wwill keep all winter in a keg of water. -CELERY—keeps well buried in dry sand. Ontons—keep best when spread over the floor. To KEEP Turnips.—When buried deep in the earth they will keep solid until March or April. To KEEP LemMons.—Cover with cold water, changing it every week. This makes them more juicy. ’ | Parsnips and salsify should be left in the ground all winter, unless the climate is very severe, when they may be buried in a deep pit in the garden, and not opened until March or April. To KEEP PARSLEY FRESH AND GREEN.—Put it in a strong boiling hot pickle of salt and water, and keep for use. Hang up and dry in bunches, lossom downward, in a dry attic or store-room, for use in soups, stuffing, etc. WHITEWASH FoR CELLARS.—An ounce of carbolic acid to a gallon of whitewash will keep from cellars the disagreeable odor which taints milk and meat. Or, add copperas to ordinary whitewash until it is yellow; the copperas is a disinfectant. and drives away vermin. ‘ To KEEP CELLAR CLEAN.—Remove all vegetables as soon as they begin to decay, and ventilate well so that the walls will not become foul. Use chloride of lime as a disinfectant freely, after taking care to make it as neat and clean as possible. ALL KINDS oF Herss.—Gather on. a dry day, just before or while in blossom, tie in bundles, blossom downward. When perfectly dry, wrap the medicinal ones in paper, and keep from air. Pick off the leaves of those to be used in cooking, pound, sift them fine, and cork up tightly in bottles. KEEPING CABBAGES.—When the weather becomes frosty, cut them off near the head, and carry them, with the leaves on, to a dry cellar, break off superfluous leaves, and pack into a light cask or box, stems upward, and when | nearly full cover with loose leaves; secure the box with a lid against rats. Potrators—should be kept in a cool, dark place. When old, and likely to sprout, put them in a basket and lower them into boiling water, for a minute or two, let them dry and put away in sacks. This destroys the germ, and the potatoes retain their flavor until late.

AI-modernized reading of the original text

size, pack as closely as possible in layers, leaving about a foot space between the outside and the wall, and filling all crevices between the blocks with pounded ice or sawdust. Under the first layer there should be placed sawdust a foot thick, and arrangements should be made for thorough drainage, as water in contact with the ice will melt it rapidly. As the layers are put in place, pack sawdust closely between the mass ‘of ice and the wall; and when all is stored, cover with a foot, at least, of sawdust. In using ice, be careful to cover all crevices with sawdust, as the ice will melt rapidly if exposed to the air. The less ventilation and the more completely an ice-house is kept closed, the better the ice will keep. . The cold air which surrounds the ice, if undisturbed by currents, has little effect on it; but if there are openings, currents are formed and the warm air is brought in to replace the cold. ‘This is especially the case if the openings are low, as the cold air, being the heavier, passes out below most readily. For this reason great care must be taken to fill in fresh saw-dust between the walls and the mass of ice, as it settles down by its own weight, and the melting of the ice. There is no advantage in having an ice-house wholly or partly under ground, if it is constructed as directed above. Fine chaff, or straw cut fine, may be substituted for sawdust when the latter is difficult to obtain. Of course, the building may be constructed separately, in which case the cost need not be more than twenty-five to fifty-dollars. CRANBERRIES—Wwill keep all winter in a keg of water. -CELERY—keeps well buried in dry sand. Ontons—keep best when spread over the floor. To KEEP Turnips.—When buried deep in the earth they will keep solid until March or April. To KEEP LemMons.—Cover with cold water, changing it every week. This makes them more juicy. ’ | Parsnips and salsify should be left in the ground all winter, unless the climate is very severe, when they may be buried in a deep pit in the garden, and not opened until March or April. To KEEP PARSLEY FRESH AND GREEN.—Put it in a strong boiling hot pickle of salt and water, and keep for use. Hang up and dry in bunches, lossom downward, in a dry attic or store-room, for use in soups, stuffing, etc. WHITEWASH FoR CELLARS.—An ounce of carbolic acid to a gallon of whitewash will keep from cellars the disagreeable odor which taints milk and meat. Or, add copperas to ordinary whitewash until it is yellow; the copperas is a disinfectant. and drives away vermin. ‘ To KEEP CELLAR CLEAN.—Remove all vegetables as soon as they begin to decay, and ventilate well so that the walls will not become foul. Use chloride of lime as a disinfectant freely, after taking care to make it as neat and clean as possible. ALL KINDS oF Herss.—Gather on. a dry day, just before or while in blossom, tie in bundles, blossom downward. When perfectly dry, wrap the medicinal ones in paper, and keep from air. Pick off the leaves of those to be used in cooking, pound, sift them fine, and cork up tightly in bottles. KEEPING CABBAGES.—When the weather becomes frosty, cut them off near the head, and carry them, with the leaves on, to a dry cellar, break off superfluous leaves, and pack into a light cask or box, stems upward, and when | nearly full cover with loose leaves; secure the box with a lid against rats. Potrators—should be kept in a cool, dark place. When old, and likely to sprout, put them in a basket and lower them into boiling water, for a minute or two, let them dry and put away in sacks. This destroys the germ, and the potatoes retain their flavor until late.

Buckeye cookery