Chester County Mammoth

No. 566. - A large, late variety, very popular in Pennsylvania. A sure and hardy cropper, but will not mature well in the extreme Northern States. It is one of the best of the Dent varieties. The stalk is large, bearing one or two very large ears. Kernels narrow, very long, and deep yellow. Cob very small.

Blunt' S Prolific

No. 567. - This is one of the most prolific varieties grown. The ears are short and well shaped, averaging three, and frequently running as high as eight to a stalk. The kernel is white, of the general form of the Dent variety, but harder, and makes an extra quality of pure, white meal. It is not early, and will not do well at the extreme North.

Rice Corn, For Parching

No. 568. - This is a very handsome variety, that is exceedingly prolific, and is used entirely for parching, being superior to all others for this purpose. The ears are short and the kernels are long, pointed and white, resembling rice in appearance.

Boiled Green Corn

No. 569. - Take the husks off of the Corn, break off the stem, remove all the threads and the upper end. Put them to boil in boiling water, lightly salted, and let them boil until tender. Serve in a napkin with butter, separately.

Note. - When the Corn is to be kept for some little time after it is cooked, it is always best to add some boiled milk to the water.

Corn, With Milk Or Cream

No. 570. - When the Corn is boiled as in No. 569, cut the Corn from the ear, put it into a saucepan, moistened with milk or cream, season with salt and pepper, and when the moisture is nearly reduced, add a piece of butter, tossing it over well until the butter is melted. Then serve it.

Stewed Green Corn

No. 571. - Cut the grains from six ears of Corn, put them into a saucepan with a quart of boiling water and cook for twenty minutes. Then drain off most of the water and add half a pint of milk. Season with salt and pepper and add an ounce of butter, with which mix a teaspoonful of flour. Stir the Corn until the butter is dissolved, and let it simmer for fifteen minutes.

Corn, With Beans

No. 572. - When the Corn is boiled as in No. 569, cut it from the ears and add one-half or quarter of its quantity of string beans, cut in diamond shape, or green flageolet beans, cooked separately. Season with salt and pepper, moisten with a little milk or cream, and when thoroughly warmed add a piece of butter.

Succotash

No. 573. - Succotash is made with Corn and small Lima beans, using two parts of Corn to one part of beans. Cut the grain off of one dozen ears of Corn, and shell the beans. Put them in a sauce-pan with sufficient boiling water to cover them, add a little salt and cook them until they are tender. Then drain off half of the moisture and add the same quantity of boiled milk. Knead a spoonful of flour in a piece of butter and add it with the milk. Let it all simmer for twenty minutes, stirring it occasionally, so that the mixture will not adhere to the bottom of the saucepan. Season it with salt and pepper.

Njte. - Green flageolet or string beans may be used instead of Lima beans, the string beans should be cut in pieces, one inch long.