Corn for boiling should be full grown but young and tender. When
the grains become yellow it is too old. Strip it of the outside
leaves and the silk, but let the inner leaves remain, as they will
keep in the sweetness. Put it into a large pot with plenty of
water, and boil it rather fast for three hours or more. When done,
drain off the water, and remove the leaves.
You may either lay the ears on a large flat dish and send them to
table whole, or broken in half; or you may cut all the com off the
cob, and serve it up in a deep dish, mixed with butter, pepper and
salt.