Seo. 2G.] pickles and PRESERVES. 433 



in less tlian a minute — take it ofT and pour it into the vcoscls prepared to 

 receive it." 



Cider Jelly. — Boil three quarts of ci<ler just from the press till it is re- 

 duced to one. Skim well, and add not quite one <juart of white sugar. I>uil 

 fifteen or twenty minutes, and strain througli a coarse linen cloth mto your 

 jelly glasses. 



4S>!. Picklins Cucumbers, Mclous, Tomatoes, PeacbeSi— Tlie groat art in 

 making good pickles is to have good vinegar, llic best vinegar for jiick- 

 ling is made of sound cider. As good vinegar is not always at hand, tiio 

 best way is to prepare a brine strong enough to bear an egg. When tho 

 tub is full of pickles, allow the brine to cover them ; then cover tiieni over 

 with cabbage-leaves, and a board and weight to keep them in the brine. For 

 use, freshen in warm water, and put them in a bright brass kettle, with 

 vinegar enough to cover them, and scald tiieni fifteen or twenty minutes; 

 put them in jars, and pour hot vinegar over them ; flavor them with 

 cloves, mace, black pepper, an onion or two, and a little liorscradisli and 

 ginger. 



Fob Peach Pickles. — Stir two pounds of white sugar into two quarts of 

 Ihc best cider vinegar. Boil it ten minutes, skimming it well. Have ready 

 Fomc large, fully-ripe peaches; rub them with a clean tlaiuiel to take off tho 

 down, and stick four cloves into each. Put them into gla^s or whiteware 

 jars, rather more than half full, and })our on them the vinegar boiling hot. 

 Cover them closely, set them in a cool place, and let them rest for a week. 

 Then pour olT the liquid, and give it another boiling. Afterwanl pour it 

 again on the peaches; cover them closely, corking the jars and tying leather 

 over each, and put them away till wanted for use. lusteail of cloves you 

 may stick the poaches with blades of mace, six blades to each peach. If 

 you find a coat of mold on tlie top of a jar of jiickhs, remove it carefully, 

 and do not throw away tho pickles, as they may still be quite giKxl be- 

 neath. 



4S9. Apples, how Preserved, and tbeir Ise.— "Where njq'les abound, as they 

 do in a lar"e portion of the Northern States, they should be found in bonio 

 form upon every farm-houso table at nearly every meal. Several very 

 choice sorts can be kept through the winter up to the time when appirt 

 come a"-ain ; and where they abound, there is really but little oceasion for 

 jiiescrvTng small fruits, as indicated in preceding iJaragrajdis. Applea, 

 when first taken from the tree, if laid in a heap eighteen inches in depth, 

 and covered with a cloth, or a little straw, will soon sweat and become .piito 

 moist; then the cover or straw shouhl be taken off, ami the apples sutlVretl 

 to dry as suddenly ns j.ossible. Then parked in barrels and kept till they 

 sweat again, and fiiudly dried, repacked, and stored in proper situations they 

 will always bo ready for furnishing somo of tho l>cst sweetnieaU at short 

 notice that a farmer can enjoy, for they furnish healtliy f.HMl. 



Apples brouglit to the table raw bhoidd be oidy such kinds as can bo eaten 

 after sweet things, as pastry and custards, hence all intenwly wur applet 



