Peel pumpkins, remove pulp and seeds, cut into small pieces and stew in a very little water until soft, then add 1/2 as much sugar and spices to suit taste, and boil down until very dark or until it cannot boil any longer without sticking, stirring constantly. Put up boiling hot in fruit jars. Squash butter is made the same way. To dry pumpkin, stew until soft in as little water as possible, then mash fine, adding 1 tablesp sugar or molasses to each pt pumpkin, and stew slowly until it is almost dry. Spread about 1 inch thick on greased pans and place in a moderate oven till thoroughly dry, turning around when necessary. After it is dry and cold put up in paper bags and hang in a dry place. Soak pieces of this in a little water over night when wanted for pies.-[Mrs. J. C. T., Ore.