1820 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



cover with cold vinegar and let stand 24 

 hours. It's less work, but more expen- 

 sive, as the vinegar can not be used again. 

 To each quart of vinegar tor the syrup 

 use two pounds of sugar and one ounce 

 of cassia buds or a little more of the 

 stick cinnamon and a little salt, about 

 one tablespoonful. Boil together for 20 

 minutes. If put into crocks keep closely 

 covered. 



Dill Pickles 

 Line bottom of a three-gallon crock 

 with grape leaves, add double layer of 

 washed cucumbers; cover these lightly 

 with fresh dill, then layer of leaves, etc., 

 till crock is nearly full. Boil one large 

 cup of salt and 19 cups of water, adding 

 one teaspoon of coriander seed; when 

 cool pour over pickles. Place a plate on 

 top and weight down. In a few hours the 

 brine will cover contents of crock. 



Mustard Pickles 



One quart each of small whole cucum- 

 bers, green tomatoes, small onions, one 

 large cauliflower or cabbage, four green 

 peppers cut fine, two stalks celery cut 

 fine. 



Make brine of four quarts of water and 

 one-half pint salt. Pour over the mixture 

 of vegetables and soak over night. Next 

 morning heat up just enough to scald 

 and drain in colander. Then mix one-half 

 cup flour, one tablespoon turmeric, six 

 tablespoons mustard with two quarts cold 

 vinegar and stir into a smooth paste. Add 

 one cup sugar, two quarts vinegar and 

 boil mixture until it thickens and is 

 smooth, stirring all the time. Add vege- 

 tables and cook until well heated through. 



This is delicious and equal in every 

 way to the prepared mustard pickles 

 found in the stores. 



Pickled Onions 



Make a brine, let it come to a boil 

 and skim. Put in the small onions, let 

 come to a boil, then stand on the back of 

 the stove for 1.5 minutes. Boil together 

 five minutes one quart of vinegar, one 

 large red pepper, chopped, seeds as well as 

 outside. Fill quart jars with warm 

 onions, pour in vinegar to overflowing 

 and seal. These will keep any length of 



time and will be ready for use in two 

 weeks. 



Piecnllly 

 Two gallons cabbage, one gallon to- 

 matoes, 12 large onions chopped, mixed 

 and well drained. One and one-half 

 pounds of brown sugar, quarter-pound 

 mustard seed, one ounce each of celery 

 seed, cloves, allspice and pepper, one gill 

 of salt, one gallon of good vinegar. Boil 

 all together slowly for 30 minutes. One 

 ounce of tumeric may be added if one 

 likes the flavor or yellow color. 



Green Tomato Pickle 



One peck of green tomatoes sliced the 

 day before pickling and sprinkled through 

 and through with a little salt. 



In the morning drain off the liquor. 

 One dozen onions sliced, six red peppers 

 chopped coarsely. Put in a suitable keg 

 layers of tomatoes, then onions. Be- 

 tween each sprinkle the peppers and one 

 cup sugar, one tablespoon each of cloves 

 and cinnamon, one of mustard, teaspoon 

 of cloves. Pour over vinegar to cover 

 and boil 30 minutes. This is excellent. 



AVatermolon Sweet Pickles 



To each quart of best vinegar add three 

 pounds of brown sugar, and mixed spices 

 to taste. Tie the spice in a cloth and 

 boil in the vinegar and sugar for five 

 minutes. Pour it over the rind which has 

 been peeled and cut in pieces of size and 

 shape desired and let stand for 24 hours. 

 Then boil all together until the rind is 

 clear, remove the rind, place in jars, boil 

 down the syrup, and pour it over the 

 melon. 



POTATOES 

 Boiled Potatoes 



The method and time given for boil- 

 ing potatoes are the same whether the po- 

 tato be peeled, partially peeled, or left 

 with the skin intact. If a dozen or two 

 ordinary sized potatoes are put on the fire 

 in a large stewpan and are covered gen- 

 erously with boiling water and a cover 

 is immediately put on the stewpan, they 

 will be cooked to the proper point in 30 

 minutes from the time the cover was put 

 on the stewpan. Small potatoes will cook 

 in two minutes less time, and very large 



