Secure twenty-five pounds of beef hocks, joints and bones containing marrow.  Strip off the fat and meat and crack bones with hatchet or cleaver.  Put the broken bones in a thin cloth sack and place this in a large kettle containing five gallons of cold water.  Simmer—­do not boil—­for six or seven hours.  Do not salt while simmering.  Skim off all fat.  This should make about five gallons of stock.  Pack hot in glass jars, bottles or enameled or lacquered tin cans.  Partially seal glass jars.  Cap and tip tin cans.  Sterilize forty minutes if using hot-water-bath outfit or condensed-steam outfit; thirty minutes if using water-seal or five-pound steam-pressure outfit; twenty-five minutes if using pressure-cooker outfit.

Soups made with soup stock are many and varied.  One can utilize the things at hand and change the distinctive flavor from year to year.  I will give you a few good specimen recipes which if followed will give good results: 

Vegetable Soup.  Soak a quarter pound dried Lima beans and one pound unpolished rice for twelve hours.  Cook a half pound pearl barley for two hours.  Blanch one pound carrots, one pound onions, one medium-size potato and one red pepper for three minutes and cold-dip.  Prepare the vegetables and cut into small cubes.  Mix thoroughly Lima beans, rice, barley, carrots, onions, potato and red pepper.  Fill glass jars or the enameled tin cans three-fourths full of the above mixture of vegetables and cereals.  Make a smooth paste of a half pound of wheat flour and blend in five gallons soup stock.  Boil three minutes and add four ounces salt.  Pour this stock over vegetables and fill cans.  Partially seal glass jars.  Cap and tip tin cans.  Sterilize ninety minutes if using hot-water-bath outfit or condensed-steam outfit; seventy-five minutes if using a water-seal or five-pound steam-pressure outfit; forty-five minutes if using pressure-cooker outfit.

Cream of Pea Soup.  Soak eight pounds of dried peas over night.  Cook until soft.  Mash fine.  Add the mashed peas to five gallons of soup stock and bring to boil.  Pass the boiling liquid through a fine sieve.  Make a smooth paste of a half pound flour and add paste, ten ounces of sugar and three ounces of salt to the soup stock.  Cook until soup begins to thicken.  Pack in glass jars or tin cans.  Partially seal glass jars.  Cap and tip tin cans.  Process ninety minutes if using hot-water-bath outfit or condensed-steam outfit; eighty minutes if using water-seal outfit; seventy minutes if using five-pound steam-pressure outfit; forty-five minutes if using pressure-cooker outfit.

Cream of Potato Soup.  Boil one and a half pounds of potatoes, sliced thin, and five gallons of soup stock for ten minutes.  Add three ounces of salt, a quarter teaspoonful of pepper and a half pound of butter and boil slowly for five minutes.  Make three tablespoonfuls of flour into smooth paste and add to the above.  Cook three minutes and pack in glass jars or tin cans while hot.  Partially seal glass jars.  Cap and tip tin cans.  Sterilize ninety minutes if using a hot-water-bath outfit or condensed-steam outfit; seventy-five minutes if using a water-seal outfit; sixty-five minutes if using a five-pound steam-pressure outfit; forty-five minutes if using a pressure-cooker outfit.