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TJic Country Gentlewoman 



noticed : when freshened pickles are put 

 into not very strong vinegar, the water with 

 which their tissues are filled so weakens the 

 vinegar that the pickles are not only not 

 sour enough to the taste, but not enough so 

 as to keep well. It is not necessary to 

 enumerate the things that may be pickled, 

 as there are few fruits or vegetables that may 

 not be so treated — pickled Peaches are 

 dehcious and pickled Purslane is not to be 

 despised — a wide range surely. Some good 

 housekeepers have, besides the regular Cu- 

 cumber and other standard pickles, a jar of — 

 Mixed or Indian P/V/'/c'.— The basis of this 

 is usually sliced Cabbage, and Cauliflower 

 broken into bits and put into brine. After 

 these are ready, they are covered with spiced 

 vinegar ; and then such pickle materials, 

 fruits, or vegetables as occur during the 

 season, are added from time to time, taking 

 care that the newly added things are covered 

 by the vinegar. At the close of the season 

 the vinegar is drained oft, heated to the 

 boiling point, and poured over the pickles ; 

 this is repeated two or three times, when the 

 pickles are stored away for use, and are 

 usually better in the second year than the 

 first. 



In the making of the spiced vinegar, pro- 

 bably no two will agree. As a suggestion we 

 give two recipes. The various directions 

 differ greatly, the chief object seems to be 

 to get in enough spice. In looking them 

 over, we are reminded of the toper's direc- 

 tions for making punch, " too much of 

 lemons, sugar and whisky, and not enough 

 water." — One recipe gives : Vinegar, 6 pints ; 

 salt, yi lb. ; bruised ginger root and whole 

 mustard seed, 2 oz. each ; mace, i oz. ; 

 shallots, ]A lb. ; Ca)^enne pepper, a dessert 

 spoonful, and some sliced horseradish. Sim- 

 mer together for a few minutes, then put into 

 a jar and cover close. Another, claimed to 

 be " very superior," directs for each gallon of 

 vinegar 6 cloves of garlic, 12 shallots, 2 

 sticks of sliced horseradish, 4 oz. bruised 

 ginger, 2 oz. whole black pepper, i oz. 

 allspice, 12 cloves, ]( cz. Cayenne pepper, 2 

 oz. mustard seed, i^ lb. mustard (ground) 

 and I oz. turmeric. All the above, except 

 the mustard and turmeric, are put into the 

 jar with Cabbage, Cauliflower, and other 

 pickle vegetables, and the vinegar boiled and 

 poured over them. The ground mustard 

 and turmeric are to be made into. a paste, 

 with cold vinegar added. 



