Hulled Corn

One of Lhj luxunus oí Amarican farm life is hulled oorn. Yet not one in ten of farmers' families ever enjoy it. It is p:vtic.ilarly accoptable io the Spring of tho year, when oíd vegetables aro on tho deeline, and new ones have not come into use. When the farmer burns wood, a white ley may be mado in a fow minutos; or cobs may be burned and a luy mude of thoashes, int whioh put the oorn to be hulled, which sbould be large, white-flint corn, and let it romain until the huil will slip easilVi and then rinse it thoroughly in cold" water, rubbinir it with the hands or etirring it with a stick till all the bulla aro washed oiï. Feed the halls nod chits which cotnes out to the pigs or hens, and boil tho corn lor yourself uotil it swell to tlireo times it origina] eize, and is aa soft as bread. You may prepare and boil a gallon at once for half a dozen, and vviiat is not eaten at tiriit rnsy be warined over just as you woulil potatoes. Thosu who have no wood ashes or cobs to raake weak ley of, inay huil corn by using a toaspoonful of salerati:8 to a quart of corn, in water enough to cover it. In either case the ley raust be made hot after the corn is put in to loosen the huil, and if it i? not carefully washed it will taste of the ley unpleaBantly. r ii m in yc5p If the world knocks you down arvd jostles by you in its great race, don't sit whining undei1 peopla' s leet, but get up, rub your elbown and bpgin again. KS" Envy ha9 6oreeyes; they are pnineU by everythiog bright.