500 



NEW ENGLAND FARMER. 



Nov. 



ting on fresh vinegar is entirely erroneous ; cu- 

 cumbers are not suflBcient to take the strength of 

 fresh vinegar twice, and will consequently dis- 

 solve in it. 



Eemarks. — I have never had any success in 

 spicing cucumbers with foreign spices ; the flavor 

 was not injured, but their beauty would be more 

 or less marred, let the spices be secured in cloths 

 ever so carefully. I am told that the twigs of 

 birch and sassafras, or the bark of sassafras roots, 

 boiled in vinegar, imparts a delicious flavor to 

 pickles. I have not had opportunity to try them, 

 laut think they may, for among our flavoring ex- 

 tracts none are more agreeable than our native 

 wintergreen, birch and sassafras ; besides, I am 

 much in favor of using home productions, when 

 it does not encroach on the principle of "Live, 

 and let live," too much. 



My Pickles, Green Tomatoes and Onions. 

 — Take one peck of good solid, green tomatoes, 

 and onions in proportion to suit the taste or fan- 

 cy ; mine is five quarts of tomatoes and three of 

 onions ; peal the onions as for boiling ; wash and 

 dry the tomatoes, cut them transversely in slices 

 about the sixth of an inch in thickness ; cut in 

 small pieces, six large green, squash peppers, 

 carefully leaving out all the seeds ; put the slices 

 in a tub or large pan, and sprinkle among them 

 about a pint of fine salt ; cover with an earthen 

 or wood cover, and let them stand until the juice 

 of the vegetables is well drawn out, twenty- four 

 hours at least ; then drain off all of the liquor 

 carefully, pressing down with cover, or spread on 

 a dry cloth, pressing on with the hands ; when 

 they are sufficiently drained, put them in your 

 preserving kettle, cover them well with vinegar, 

 prepared, ten or twelve ounces of brown sugar to 

 the quart, a tablespoonful each of ground cinna- 

 mon and cloves, and a spoonful of crushed white 

 mustard seed, if desired ; let them boil well, about 

 fifteen minutes, and put them up in pots or jars. 

 When they are cold, they are fit for use. Where 

 onions are not agreeable, tomatoes, without them, 

 are very nice, done exactly in the same way. When 

 the vinegar is strong and good, and the vegeta- 

 bles well drained, the above pickles will keep a 

 long time ; but if by accident they commence fer- 

 menting, scald immediately. 



Onion Salad. — Peal, wash and slice the onions 

 thin ; cover with water, set them on the stove, 

 and let them boil about five minutes ; drain off 

 the hot water, and rinse them with cold ; drain 

 it off well, salt and sweeten your vinegar to suit 

 the taste ; pour it over the onions, and the dish 

 is ready for the table ; if any doubt their being 

 good, let them try it. If any one wishes to pre- 

 pare enough to last a week or ten days after they 

 are prepared as above, let them boil four or five 

 minutes in the vinegar. 



Remarks. — Those who are in the habit of shed- 

 ding tears while pealing onions, may find an an- 

 tidote, by keeping them immersed, or dipping 

 frequently in warm water ; rubbing the hands 

 well with a ripe tomato, takes off the stain and 

 odor ; 80 do not get discouraged, sister cooks. 



Salting Cucumbers.— Cover the cucumbers 

 with boiling water, soon after they are gathered ; 

 when they are cold, wash them out of it, and put 

 them in your pickle cask ; put on plenty of salt, 

 and a little water, and let. the brine form ; lay a 



flannel cloth over them, making it touch the cask 

 in every place, and sprinkle salt on the top of it ; 

 add cucumbers as you have occasion, taking spe- 

 cial care that the cloth is well spread over every 

 time, and salt kept on the top of it, for the dis- 

 appearance of salt on the cloth, is a sign that 

 more is wanted, without the trouble of stirring 

 up from the bottom. 



Eemarks. — I have salted barrels in this way, 

 without losing a cucumber by exposure, or hav- 

 ing any waste of surplus salt, and they always 

 brought the highest price in market. The bene- 

 fit of scalding is, to get out the natural gum, and 

 prevent the accumulation of scum ; also to pre- 

 vent the natural withering, and make them more 

 fresh and tender when soaked out for use. 



New Haven, Ct., Sept. 10, 1861. 



IMPORTANCE OF PKESENCE OF MIND. 



1. If a man faints, place him flat on his back 

 and let him alone. 



2. If any poison is swallowed, drink instantly 

 half a glass of cool water with a heaping tea- 

 spoonful each of common salt and ground mus- 

 tard stirred into it ; this vomits as soon as it 

 reaches the stomach ; but for fear some of the 

 poison may still remain, swallow the white of one 

 or two raw eggs, or drink a cup of strong coffee, 

 these two being antidotes for a greater number 

 of poisons than any dozen other articles known, 

 with the advantage of their being always at hand ; 

 if not, half a pint of sweet oil, or lamp-oil, or 

 "drippings," or melted butter or lard are good 

 substitutes, especially if they vomit quickly. 



3. The best thing to stop the bleeding of a mod- 

 erate cut instantly, is to cover it profusely with 

 cob-web, or flour and salt, half-and-half. 



4. If the blood comes from a wound by jets or 

 spirts, be spry, or the man will die in a few min- 

 utes, because an artery is severed ; tie a handker- 

 chief loosely around near the part between the 

 wound and the heart ; put a stick between the 

 handkerchief and the skin, twist it round until the 

 blood ceases to flow, and keep it there until the 

 doctor comes ; if in a position where the handker- 

 chief cannot be used, press the thumb on a spot 

 near the wound, between the wound and the heart ; 

 increase the pressure until the bleeding ceases, 

 but do not lessen that pressure for an instant, 

 until the physician arrives, so as to glue up the 

 wound by the coagulation or hardening of the 

 cooling blood. 



5. If your clothing takes fire, slide the hands 

 down the dress, keeping them as close to the 

 body as possible, at the same time sinking to the 

 floor by bending the knees ; this has a smother- 

 ing effect upon the flames ; if not extinguished, 

 or a great headway is gotten, lie down on the 

 floor, roll over and over, or better, envelop your- 

 self in a carpet, rug, bed-cloth, or any garment 

 you can get hold of, always preferring woolen. 



6. If the body is tired, rest ; if the brain is 

 tired, sleep. 



7. If the bowels are loose, lie down in a warm 

 bed, remain there and eat nothing until you are 

 well. 



8. If an action of the bowels does not occur at 

 the usual hour, eat not an atom until they do act, 

 at least for thirty-six hours ; meanwhile drink 



