356 MINNESOTA STATE HORTICULTURAL SOCIETY. 
CUCUMBER PICKLES. 
One hundred green cucumbers about two inches long will fill four glass 
jars. Soak twenty-four hours in rather strong brine, then pour off the 
brine and rinse inclear water. Forthis number of cucumbers use three 
quarts of pure cider vinegar, one cup of sugar, one ounce of whole cloves, 
one ounce of stick cinnamon, one ounce of small black peppers, a little 
horseradish sliced, and a few small red peppers; scald the cucumbers 
in the vinegar, and, as soon as the vinegar is scalding hot, dip them out, 
fill the cans, and then pour the vinegar over them till the can is full. 
Seal hot. 
BREAD MAKING. 
MRS. O. C. GREGG, MINNEAPOLIS. 
During the past year, in conversation with ladies here and there, I have 
found a general lack of knowledge of what constitutes good bread, or of 
the best method of the simple process of bread-making. 
Many hold tenaciously to old methods, and only the few are willing to 
be taught, or think there is any necessity for teaching. Because they can 
make what are called ‘high biscuit” and bread ‘‘as light as a feather,’ 
they consider themselves adepts, and to any suggestion to learn a scien- 
tific method answer very complacently: ‘‘My family are satisfied with 
my way. I do not think I need to learn;” or ‘tI have no time for it; I think, 
perhaps, it would be well for young housekeepers to be instructed, but 
we old housekeepers know enough already.” Ah! When will humanity 
learn that it is the teachable spirit which advances, and that ‘‘the will- 
ing and obedient shall eat the good of the land.” But progress is slow in 
ali departments, science is slow in her investigations; and when she off- 
ered her long sought truths, those who should gladly receive and practice 
them are slow to accept them. Indeed, it is but lately in modern history 
that science has turned its attention to home life. It is but recently that 
we find such terms as ‘‘Household Philosophy,” ‘The Chemistry of Cook- 
ery” and ‘‘Science in the Home,” in popular periodicals. We have been 
living according to traditional methods, and but few cooks can rise and 
explain why they do thus and so. They are merely able to give the rules 
which they follow, and sometimes will not assume that it is possible to” 
be sure of the results,when these are followed. Scientific cookery should 
be king in cookery, and it, like all kings, needs a herald; for, as Christ 
himself had a John the Baptist, so does the art of scientific cooking need 
one going before and proclaiming repentance for the kingdom of God at 
hand; for we do most persistently affirm that the passage which states 
that the kingdom of God is not meat and drink, does not depreciate food 
nor militate against the right preparation of it. It merely affirms the 
fact that food is not our highest good, because it supplies only our phys- 
ical wants, that we have higher natures—the intellectual and spritual, 
the growth of which is of greater importance. The feeding of the body 
a Oo 
