ONE HUNDRED THOUSAND FACTS FOR THE PEOPLE. 295- 



mixed, sprinkled freely with salt, and al- 

 lowed to stand until the next day. The 

 abundant juice was then thoroughly 

 drained off, and enough spiced vinegar 

 prepared to cover the material. No rule 

 can be given for the spice, which may be 

 according to taste. Whole pepper, cloves, 

 mustard-seed, broken cinnamon, or what- 

 ever spice is fancied, may be boiled in 

 the vinegar. We prefer it with the addi- 

 tion of sugar. Some mix up mustard and 

 add to the pickle when cold, and others 

 boil turmeric in the vinegar to give it a 

 uniform yellow color. It is a pickle that 

 can be made according to fancy rather 

 than according to rule. In winter, cab- 

 bage, celery, and onions, treated in the 

 same way make a very fine pickle. As 

 with other pickles, the vinegar should be 

 poured off and boiled, at intervals of a 

 few days, two or three times before it is 

 put away for the winter. 



CAULIFLOWER AND BROCCOLI. — 

 These should be sliced, and salted for two 

 or three days, then drained, and spread 

 upon a dry cloth before the fire for twenty- 

 four hours ; then put into a jar and cov- 

 ered with spiced vinegar. Dr. Kitchener 

 says, that if vegetables are put into cold 

 salt and water (a quarter of a pound of 

 salt to a quart of water), and gradually 

 heated to boiling, it answers the same 

 purpose as letting them lie some days in 

 salt. 



CRAB-APPLE, Sweet, Pickled.— Boil 

 the fruit in clear water until it becomes a 

 little soft; then drain them on a large 

 dish ; then to every pound of fruit add 

 one of sugar, and boil hard until they are 

 preserved. 



To make the pickles, take one-half 

 syrup and one-half vinegar ; fill the jar 

 with the preserves, and pour on the syrup 

 and vinegar ; add spices to suit the taste. 



GHERKINS, Pickled.— Steep them in 

 strong brine for a week, then pour it off, 

 heat it to a boiling point, and again pour 

 it on the gherkins ; in twenty-four hours 

 drain the fruit on a sieve, put it into wide- 

 mouthed bottles or jars, fill them up with 

 strong pickling vinegar, boiling hot, bung 

 down immediately, and tie over with a 

 bladder. When cold, dip the corks into 

 melted bottle wax. Spice is usually added 

 to the bottles, or else steeped in the 

 vinegar. 



In a similar way are pickled : onions, 



mushrooms, cucumbers, walnuts, sam- 

 phires, green gooseberries, cauliflowers,, 

 melons, barberries, peaches, lemons, to- 

 matoes, beans, radish pods, codlins, red 

 cabbage (without salt and with cold vine- 

 gar), beet-root (without salt), garlic, peas,, 

 etc., etc.; observing that the softer and 

 more delicate articles do not require so 

 long soaking in brine as the harder and 

 coarser kinds, and may be often advanta- 

 geously pickled by simply pouring very 

 strong pickling vinegar over them, with- 

 out applying heat. 



GREEN-GINGER, Pickled. — Clean 

 and slice the ginger ; sprinkle with salt ; 

 let it remain a few hours ; then put it into- 

 a jar or bottle, and pour boiling vinegar 

 over it ; cork it up when cool. 



LIMES, Pickled. — They should be 

 small, and with thin rinds. Rub them 

 with pieces of flannel, then slit them half 

 down in four quarters, but not through to 

 the pulp; fill the slits with salt, hard 

 pressed in ; set them upright in a pan for 

 four or five days until the salt melts ; turn 

 them three times a day in their own liquor 

 until tender; make a sufficient quantity 

 of pickle to cover them, of vinegar, the 

 brine of the lemons, pepper and ginger ;. 

 boil and skim it, and when cold put it to 

 the lemons, with two ounces of mustard- 

 seed, and two cloves of garlic to every 

 six lemons. In boiling the brine care- 

 should be taken to use a well-tinned cop- 

 per saucepan only, otherwise it will be 

 discolored. 



MIXED PICCALILLI, Pickled. — To 

 each gallon of strong vinegar put four 

 ounces of curry powder, four ounces of 

 good flour mustard, three ounces of 

 bruised ginger, two ounces of turmeric, 

 eight ounces of skinned shallots, and two 

 ounces of garlic (the last two slightly 

 baked in a Dutch oven), one-fourth pound 

 of salt and two drachms of cayenne pep- 

 per. Digest these near the fire, as directed 

 above for spiced vinegar. Put into a jar, 

 gherkins, sliced cucumbers, sliced onions, 

 button onions, cauliflower, celery, broc- 

 coli, French beans, nasturtiums, capsi- 

 cums, large cucumbers, and small lemons. 

 All, except the capsicums, to be parboiled 

 in salt water, drained, and dried on a cloth 

 before the fire. Pour on them the above 

 pickle. 



MUSHROOMS, Pickled.— To preserve 

 the flavor, buttons must be rubbed with a. 



