Boil the corn on the cob for twenty minutes, and cut off while hot. Scald the skin from your tomatoes, and rub to a pulp. To every one part of cut corn add two of tomatoes. Salt to taste, boil hard for a moment, and can. Keep in a cool, dark place.

After many experiments I have discovered only one way to prevent the accumulation of a sticky moisture on the outside of preserve jars.

In the first place the housekeeper must herself (no hireling will do it properly) wash each jar in a separate water. This is troublesome and tedious, but well worth the pains, and is the only way to have the glass completely clean. Keep your cans in a closet or pantry that is not only dark and cool, but through which a current of air may pass. Ventilation of this sort is the only cure for the condensation of moisture. I have tried keeping preserves in a large, dark, cool closet, and had them "sweat;" while in a room in which there was a door and a window, both of which were frequently thrown open, they remained clean and dry.                                                                                     M. H.