Cooking Cranberries

Uwing to the scarciiy ol npples, pears, peaches, &c, previling throughout the state, as well as to the great abundnnce and excellent properlies of cranberries, Ithe latter are much used for sauce. In preparing ihem for the tablo, hundreds of dollars may, no doubt.annually be saved by the people of Michigan, by obserring ihe following directions, and that, too, without causing the sauce to be any the less palatable. To each quart of berries, very shortly efter the cooking of them is commenced, add a iea-spoon full of pulverized saleratus. This will so much neutralizo the ocidiferoys juice, which they contain, as to mnke it nacessary to use only abou ont-fourth part as much sugar as wouk vate hiten requisite, had thev bftn