1297. To keep Celery.—Celery should be kept in the cellar, the roots covered with tan, to keep them moist.
1298. To keep Lettuce.—If the tops of lettuce be cut off when it is becoming too old for use, it will grow up again fresh and tender, and may thus be kept good through the summer.
1299. Good Squashes.—Green squashes that are turning yellow, and striped squashes, are more uniformly sweet and mealy than any other kind.
1300. To dry Pumpkin.—Cut it round horizontally in tolerably thin slices, peel them and hang them on a line in a warm room. When perfectly dry, put them away for use. When you wish to use it, put it to soak over night; next day pour off the water, put on fresh water, stew and use it as usual, &c.
Another and, as some think, a much better way, is to boil and sift the pumpkin, then spread it out thin in tin plates, and dry hard in a warm oven. It will keep good all the year round, and a little piece boiled up in milk will make a batch of pies.
1301. To pickle large Mushrooms.—Pick them carefully, and take out the stalks; put them into a jar, and pour on them boiling spiced vinegar, with a little salt in it.