PLAN No. 516. ROASTING EARS IN WINTER
Reading edition
Green corn in the form of roasting ears is considered a delicacy even in its season, but to have the same thing in the winter time seems almost too good to be true. Yet a young farmer in Illinois did it, this way:
He gathered his sweet corn with the husks on, and putting a layer of salt in the bottom of a clean barrel that would not leak, he proceeded to fill the barrel, first with a layer of salt, then a layer of the corn, and so on until the barrel was completely filled. Then he put on top a large stone for pressure, and added a little pickle of salt and water. He set the barrel in the cellar, where it would be cool and yet not freeze, and found that it would keep perfectly for a year or more, if allowed to stay there.
That gave him an idea, and the next fall he put up nearly forty barrels of those pickled roasting ears, safely put away in his cellar, to be sold at high prices when the snow was flying.