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CURING AND STORING. 



piece of flannel and salt, and from the 

 larger ones take out the red inside, for 

 when they are black they will not do, 

 l>eing too old. Throw a little salt over, 

 and put them into a stewpan with some 

 mace and white pepper; as the liquor 

 ■comes out, shake them well, and simmer 

 them over a gentle fire till all of it is dried 

 into them again ; then put as much vin- 

 egar into the pan as will cover them; 

 make it warm, and then put all into glass 

 jars or bottles, and tie down with a blad- 

 der. They will keep two years, and are 

 delicious. 



MINCED PICKLES.— One large white 

 cabbage, beans, green tomatoes, gherkins 

 and green pepper (the veins to be cut 

 out), without regard to quantity ; chop 

 them up finely, and place in separate ves- 

 sels; salt them, and let them stand 

 twenty-four hours ; squeeze them through 

 a sieve, mix all together, and flavor with 

 mustard-seed, spice, cloves, black pepper 

 and horse-radish ; pour on scalding vin- 

 egar ; cut up two large onions and throw 

 in, and let them stand twenty-four hours ; 

 then pour off the vinegar, and fill up with 

 «:old. 



ONIONS, Pickled. — Scald one gallon 

 •of small onions in salt water of the 

 -strength to bear an egg. Only just let 

 them boil, strain them off, and peel them 

 after they are scalded, place them in a jar, 

 and cover them with the best cold vin- 

 egar. The next day pour the vinegar off, 

 add two ounces of bruised ginger, one 

 ounce of white pepper, two ounces of 

 flour of mustard-seed, half an ounce chil- 

 lies ; boil them twenty minutes, turn all 

 together, boiling hot, to the onions ; let 

 them remain ten days, turn the vinegar 

 out again, boil as before, turn them hot 

 on the onions again. They will be ready 

 for use as soon as quite cold. 



PEACH PICKLES.— Take any quantity 

 of fine peaches just before they are ripe, 

 stick into each five or six cloves ; make a 

 syrup of three pints of vinegar and three 

 pounds of peaches ; add cinnamon if you 

 like. Bring the syrup to a boil, and pour 

 hot over them ; repeat the process for 

 three days, or until they are shrunk on the 

 pit. After the last scald they should be 

 well covered and put away in a very cool 

 cellar until cold weather sets in. They 

 will be ready to use, however, in a few 

 days after they are pickled. 



PICKLES, to Color Green.— A beautiful 

 green color, entirely destitute of any poi- 

 sonous qualities, may be made by dis- 

 solving five grains saffron in one-fourth 

 ounce distilled water, and in another ves- 

 sel dissolving four grains indigo carmine 

 in one-half ounce distilled water. After 

 shaking each up thoroughly they are al- 

 lowed to stand for twenty-four hours, and 

 on being mixed together at the expiration 

 of that time, a fine green solution is 

 obtained, capable of coloring five pounds 

 of sugar. 



PEPPERS, Pickled.— Soak fresh, hard 

 peppers in salt and water for nine days in 

 a warm place, changing the brine every 

 day ; then put them into cold vinegar. If 

 the pickles are not required very hot, take 

 out the seeds from the greater portion of 

 the peppers. 



PLUMS, Sweet, Pickled.— Take seven 

 pounds of fruit, put them in a jar with 

 three and one-half pounds of sugar, one 

 quart best vinegar, two ounces stick cin- 

 namon, two ounces cloves; the whole 

 boiled together and thrown over the fruit 

 three days. 



ROOTS, Pickled. — Roots, such as car- 

 rots, salsify and beet-root, may be pickled 

 by being sliced, or cut into small pieces, 

 and slightly boiled in vinegar without 

 destroying their crispness, and adding the 

 common spices ; with beet-root, put but- 

 ton onions, or cut some Spanish onions in 

 slices, lay them alternately in a jar; boil 

 one quart of vinegar with one ounce ot 

 mixed pepper, half an ounce of ginger, 

 and some salt, and pour it cold over the 

 beet-root and onions. 



PICKLES, Sweet. — For pickling all 

 kinds of fruit to keep good the year round, 

 the following rule is safe : To three pounds 

 of sugar add one pint of good vinegar, 

 spices to your taste; boil it together, 

 then let it cool ; fill the jars with clean 

 and sound fruit, such as peaches, pears, 

 plums, cherries and grapes (each kind in 

 a separate jar); then, when the vinegar is 

 cool, put it on the fruit ; let it stand all 

 night, then turn off the liquor, and boil it 

 down a little ; then let it cool, and pour it 

 in the jars ; cover them nicely, and put 

 them in a cool place. If, in time, you 

 discover a white scum on the top, skim it 

 off, turn off the vinegar, add a little sugar, 

 and boil it; when cool, pour it on the 



