Pin Money in Pickles 



Pickles come only partly by nature — they are born of 

 work and worry. But they fetch in money — if the work 

 and worry are properly expended. Notwithstanding the 

 efforts of the professional pickle growers, there is every 

 season more and more room for the non-professional. If 

 the non-professional is a woman with a knack of season- 

 ing and a dozen or so time-honored and individual family 

 recipes, she may treble her profits by herself putting up 

 the yield of the pickle garden. If she lacks time or 

 strength or skill or facilities for that, she can at least put 

 the pickles in brine or sell them fresh-cut to her neigh- 

 bors, the handy huckster or her nearest grocer. 



In planning a pickle garden, first look over your 

 ground — this literally and metaphorically. The literal 

 side has to do with site and soil; the metaphorical one 

 concerns the possible demand for the supply to be created 

 or the possibilities of creating a new demand for some- 

 thing different. Pickles worth eating are worth also a 

 fair price. Resolve to be satisfied with nothing less. 

 Take account here of individual taste. Hearty laborers 

 relish big salt green cucumbers, but sniff disdain of fancy 

 relishes and unwonted tangs or mixed flavors, such as the 

 mangoes and picalilli, whose appeal to educated palates is 

 irresistible. 



If the soil of the pickle garden is thin, it had better be 

 devoted to cucumbers. The long green variety is best ; it 

 can be cut at little-finger length, or left until almost full 

 grown, and still be marketable. Have the ground made 

 light and fine. 



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