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In summer, you should allow a large head of cabbage an hour to boil, but when it has been tendered by the frost, it will boil in half that time. Most persons prefer cabbage boiled with ham; the pot should be well skimmed before it goes in or the grease will penetrate the cabbage, and make it unwholesome; take it up before it boils to pieces. It is very good boiled with corned beef or pork, or with milk and water, with a little salt added. Some like it with a little salaeratus thrown in while boiling, as that tenders it and makes it of a more lively green.

To Boil Greens and Poke.

After skimming the pot that the bacon has been boiled in, put in cabbage sprouts, and let them boil till the stalks are tender; all greens are best boiled in a net. Spinach cooks in a few minutes; some persons prefer it when boiled in salt and water; you should have drawn butter or hard eggs to eat with it when done in this way. There are several kinds of wild greens to be found in the country in the spring, as wild mustard, poke and lambs-quarter, which are very good cooked as cabbage sprouts. Pour boiling water on poke, after tying it in bunches, as asparagus, let it stand a few minutes; pour off the water; boil it with a little salt in the water, and if you choose a little salaeratus; dress it with butter, and dish it as asparagus.