PICKENS 



4661 



PICKLES 



Pa., and removed to South Carolina in 

 He fought for several years in the wars against 

 the Creek and Cherokee Indians, and at the 

 beginning of the Revolutionary War he was 

 made a brigadier-general of the South Carolina 

 militia. With 400 men he won the victory at 

 I\Yr .\pen-. in 1781, he 



rallied the forces after the ranks had been 

 lirokt n. and he raptured the Brit Mi forte at 

 An-,- in the xime year. He fought 



with distinction at Eutaw Springs. From 1783 

 until 1794, and again from 1801 to 1812, Pick- 

 ens was a member of the South Carolina legis- 

 lature, after which he retired to private life. 



PICKENS, RtoNoa WILKINSON (1805-1869), 

 an American statesman and diplomat who was 

 I'leuous in the secession movement. He 

 demanded the surrender of Fort Sumter, and 

 ted the 1> liich caused its reduc- 



tion. He was bora in Togadoo, South Carolina. 

 educated at South Carolina College, ad- 

 mitted to the bar in 1829 and elected to the 



-lature in 1832. He served Conn 

 from 1834 to 1843 and there upheld nullification 

 (which see); was United States minister to 

 Russia from 1858 to 1860, being elected gov- 

 ernor of South Carolina in the latter year. In 

 1862 he retired from public life. He was an 

 rights (which see). 



PICKEREL, pik'erel, the name applied to 



ral small. - of the pike family. 



Like the true pike-, they have large mouth.- 



;ind VMi-acioii.- appetite-, and are stubborn fight- 



\\hen caught with a hook. All are fn>h- 



TIII: i- 



- munching feat tin- i- the 

 : scales on the die. k- Tin- three 

 i th America are the 

 pu-ki ivl, occurring east of the Alle- 

 - from Massachusetts to Florida: the 

 ///// | "ind abundantly in the 



-ippi \ I tin common t(t*t<rn pxkeiel. 



which 1- a II.-.IM' ikiv- and ll 



and south of th. \l|e^| M m. -. from Mum t" 

 Florida and \\i-t to Arkansas. The bind- d 

 and little picket. I-. win. h an- not more than 



il to I" impoi- 

 tant food or game fi-hc-. but '. a pick- 



erel is much sought by anglers. In some part- 

 of its range it attains a length of three feet. 

 In color it is greenish, and the body is marked 

 by a network of fine, dark lines. Its flesh is 

 firm and agreeable in flavor, though somewhat 

 dry. The name is frequently applied to the 

 common pike. See PIKE. 



PICKETT, pik'ct, GEORGE EDWARD (1825- 

 1875), the Confederate general who led "Pick- 

 ett's charge" on Cemetery Hill at the Battle 

 of Gettysburg. The hill was the key to Gen- 

 eral Meade's position. Under an extremely 

 severe fire Pickett's divi-ion -tormed the hill 

 and succeeded in entering the enemy's liin g, 

 but, left without support, they were compelled 

 to fall back, broken and almost annihilated. 

 This charge is said to have been the : 

 brilliant feat of arms performed on any Con- 

 federate field. 



General Pickett was born at Richmond. 

 After graduating from West Point, he served 

 in the Mexican War as a lieutenant, and later 

 fought on the Western frontier against the In- 

 dians. When the War of Secession broke out 

 he resigned from the United States army to 

 become colonel of the state forces of Virginia. 

 After the Peninsular Campaign, during which 

 his division gained renown as the "game-cock 

 brigade," he was made a major-general. To- 

 ward the close of the war he rendered bril- 

 liant service in the defense of Petersburg. 

 After peace was declared he returned to Rich- 

 mond, where he engaged in busine-s for sev- 

 eral years. See GETTYSBURG, BATTLE or. 



PICKLES, irik'l'z, fruits and vegetables pre- 

 served in vinegar and served as food, tin 

 pecial purpose of which is to stimulate the 

 appetite and to add spiciness and flavor to tin- 

 dinner. Vegetable pickles are made ch; 

 from cauliflower, cucumbers, tomatoes, gherkins, 

 onions, mushrooms and nasturtiums (seed pods 

 and flower buds). There are innumerable vari- 

 ation-; in preparing the dilTerent pickle-, but 

 the -tandard method of making the popular 

 unnpe cucumber pickle- (gherkins) is a good 

 tvpe. The recipe for making a peck of 

 pickle- call.- for a <|uart of pickling onions. 

 gherkins are first of all cleaned very carefully. 

 Tin v are then placed in brine with the peeled 

 onion- and allowed to -land for twenty-four 

 hour-, ilt.r ulnch the mixture i- drained and 

 i I- kle.H are packed m . I chopped 



red .mil green pepper- h.i\mi; been added 



upftil.- of put- i .d. i vinegar 



H of pickle- '. bioun -ugar Mini 

 lu\o. all-par, imistuiii. ci 



