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CURING AND STORING. 



ously to pouring it on them, run a larding- 

 pin through them in several places. 



Pickles should be kept in a dry place 

 in unglazed earthenware or glass jars, 

 which are preferable, as you can, without 

 opening them, observe whether they want 

 filling up ; they must be carefully stopped 

 with well-fitted bungs, and tied over as 

 closely as possible with a bladder wetted 

 with the pickle; and if to be preserved a 

 long time after that is dry, it must be 

 dipped in bottle cement. 



When the pickles are well used, boil up 

 the liquor with a little fresh spice. 



To walnut liquor may be added a few 

 anchovies and eschalots ; let it stand till 

 it is quite clear, and bottle it ; thus you 

 may furnish your table with an excellent 

 savory-keeping sauce for hashes, made 

 dishes, fish, etc., at very small cost. 



Jars should not be more than three 

 parts filled with the articles pickled, which 

 should be covered with pickle at least two 

 inches above their surface; the liquor 

 wastes, and all of the articles pickled that 

 are not covered are soon spoiled. 



When they have been done about a 

 week, open the jars and fill them up with 

 pickle. 



Tie a wooden spoon, full of holes, 

 round each jar, to take them out with. 



If you wish to have gherkins, etc., very 

 green, this may be easily accomplished by 

 keeping them in vinegar, sufficiently hot, 

 till they become so. 



If you wish cauliflowers, onions, etc., 

 to be white, use distilled vinegar for them. 



To entirely prevent the mischief arising 

 from the action of the acid upon the 

 metallic utensils usually employed to pre- 

 pare pickles, the whole of the process is 

 directed to be performed in unglazed stone 

 jars. 



BEETS, Pickled. — Boil your beets till 

 tender, but not quite soft. To four large 

 beets, boil three eggs hard and remove 

 the shells ; when the beets are done, take 

 off the skin by laying them for a few min- 

 utes in cold water, and then stripping it 

 off; slice them a quarter of an inch thick, 

 put the eggs at the bottom, and then put 

 in the beets with a little salt. Pour on 

 cold vinegar enough to cover them. The 

 eggs imbibe the color of the beets and 

 look beautiful on the table. 



BEET-ROOT, Pickled. — Simmer the 

 roots till three parts done (from one and 



a half to two and a half hours) ; then take 

 them out, peel, and cut them in thin 

 slices. Put them into a jar, and pour on 

 sufficient cold spiced vinegar to cover 

 them. 



CABBAGE, Pickled. — Choose a fine, 

 close cabbage for the purpose of pickling, 

 cut it as thin as possible, and throw some 

 salt upon it. Let it remain for three days, 

 when it will have turned a rich purple ; 

 drain from it the salt, and put it into a pan 

 with some strong vinegar, a few blades of 

 mace, and some white pepper-corns. Give 

 it a scald, and when cold, put it into the 

 jars, and tie it up close. 



CUCUMBERS, Pickled— Make a brine 

 by putting one pint of rock salt into a pail 

 of boiling water, and pour it over the cu- 

 cumbers ; cover tight to keep in the steam, 

 and let them remain all night and part of 

 a day; make a second brine as above, 

 and let them remain in it the same length 

 of time ; then scald and skim the brine, 

 as it will answer for the third time, and 

 let them remain in it as above ; then rinse 

 and wipe them dry, and add boiling hot 

 vinegar ; throw in a lump of alum as large 

 as an oil-nut to every pail of pickles, and 

 you will have a fine, hard and green 

 pickle ; add spices if you like, and keep 

 the pickles under the vinegar. A brick 

 on the top of the cover, which keeps the 

 pickles under, has a tendency to collect 

 the scum to itself, which may arise. 



CHERRIES, Pickled.— Take the largest 

 and ripest red cherries, remove the stems, 

 have ready a large glass jar, fill it two- 

 thirds full with cherries, and fill up to the 

 top with the best vinegar; keep it well 

 covered, and no boiling or spice is nec- 

 essary, as the cherry flavor will be retained, 

 and the cherries will not shrivel. 



CHOPPED PICKLES.— What we call 

 chopped pickle goes also under the name 

 of chow-chow, picklette, higdum, etc. It 

 is liked by most persons, is readily made, 

 and admits of the use of a number of arti- 

 cles. There is no particular rule for 

 making it, and the basis may be of what- 

 ever pickle-making material is most abun- 

 dant. We have just put up our winter 

 stock, and this time made it as follows : 

 Green tomatoes furnished the largest 

 share ; then there were nearly ripe cucum- 

 bers with the seeds removed, cabbage, 

 onions, and green peppers. These were 

 chopped in a chopping-machine, and 



