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THE ILLINOIS FAKMEE. 



Aug. 



Pickling in Vinegar. 



Pickles are prepared from vegetables, frfph, 

 ealted, or dried, and mixed with vinegar, which 

 should be of the best common k'nd or distilled 

 The safett vepsels to use tor boiling vinegar are 

 those of enamelled iron; a slight oxidation may 

 ari?e from the actim of the vinegar upon an iron 

 vessel, but not suffi' ien» to be dangerous. .*cptic 

 acid dis«o ves the lead that is used in the tinning 

 of saucepans. Pickles sliould never be put into 

 glazed jsrs, as salt and vinegar dissolve the 

 glaze, wh ch is poisonous. The jars in whic 

 they are k('pt sliould either be of stone or glwtis 

 They should be closely covered ; and have » 

 ■wooden spoon, with hi les to take them out o*' 

 the jnr, all metals bpingitHproper. They should 

 be well kept from the air, and the large JHrs 

 should be seldom opened, and the top closely c<v- 

 ered. Those pickles in common use for the table 

 are best kept in the ground glass stoppered 

 pickle-JRrs, which retain the vinegar without dif- 

 ficulfy. It is necessary that the pickles should 

 always be entirely covered w th the vinegar; ex- 

 amine tl em frequently, end if any symptoms of 

 mold appear, remove the part affected, and boil 

 the vinegar again, with additional spices. When 

 vinegar is added to old fickles, boil it, but let it 

 stand to be cooled befoi e it is poured over. When 

 first pickles are made, the vinegar should be put 

 over them boiling. Of all pickles, perhaps, red 

 cabbage is the moHt wholesorre; it is frequently 

 made of unboiled vin^ gar, merely poured overthe 

 cabbage, which has previously been salted. 



PICKLED BEETEOOT. 



Boil some beetroots tender, and pare and slice 

 them ; then boil as much vinegar as will cover 

 them, with some mace, cloves, and peppercorns. 

 Pour this over when boiling, and cover it close. 



TO PICKLE BEANS. 



Put the beans in salt and water two days; 

 drain and dry them ; then pour boiling vinegar 

 over, letting it stand three days. Pour the vin- 

 egar off and repeat the boiling, letting it stand 

 on the beans for three days more; then boil all 

 together. 



TO PICKLE GHEKKIN CtJCCMBERS. 



Pick the roughest, and make a strong brine of 

 salt and water scaling hot ; put them in and 

 cover tlem close. Let them s and twelve hours; 

 then take boiling distilled vinegar, and put them 

 in it ; let them simmer, not boil, for half an hour, 

 then put them in a pan, and keep them cZose cov- 

 ered with vine leaves, and a cloth at the top. — 

 Should they not become suflSciently green, 

 change the vine leaves and heat the vinegar 

 again ; repeat this till they are so. 



TO PICKLE LEMONS. 



Scrape twelve lemons with a piece of broken 

 glass, cut them across in quarters, uot quite 

 through. Give them as much salt as they will 

 hold, also rub and strew it over them, and let 



them lie in an earthen di^h three or f'ur days, 

 turning them every day ; then fnke twelve cloves 

 of garlic, parboilrd and salted three days, a 

 large spoonful of flour of n ustard, and some 

 Cayenne pepper to every lemon. Take the lem- 

 ons out of the s It, and put them in a jar with 

 the spice, covering them with the best vinegar. 

 Keep them very close, and they will be fit for use 

 in a month. 



PICKLED ONIONS. 



In the month of Peptember, choose the small, 

 white, round or ions, take off the brown skin, 

 have a stewpan of boiling wa'er ready, and then 

 throw in as many on'ons as will cover the top ; 

 as soon as they look clear on the ontside. take 

 them up as quick as possible with a sHce. and lay 

 them on a clean cloth, cover them close with an- 

 other, and scald some more, and eo on. Let 

 them lie to be col'i. then put them in a jar, or 

 ifflass, or wide-monthed bottle, and pour over 

 them the best white pickling vinegar, just hot, 

 but not boiling When cold cover them ; should 

 the outer skin 'hrivel, peel it off. They must 

 look quite elear. 



TO PICKLE RED CABBAGE. 



Slice it into a colander, and sprinkle each lay- 

 er with salt ; bt it drain two days, then put it 

 into a jar, with boiling vinegar enough to cover 

 it, and put in a few slices ot beetroot. Observe 

 to choose the purple-red cabbage. Those who 

 like the flavor of spice will boil some pepper- 

 corns, mustard seed, or other spice, wh' le, wit'a 

 the vinegar. Cauliflowers, cut in branches, and 

 thrown in after buing salted, will look of a beau- 

 tiful red, 



MIXED PICKLES. 



Prepare any vegetables you like by cutting 

 them in pieces, and let them lie in salt and wa- 

 ter for two or three days ; then make the pickle 

 in the following manner : Boil the quantity of 

 vinegar required with pepper corns, mustard 

 seed, a small quantity of mace, a few, Cayenne 

 pods and ginger, and half a pound of flour of 

 mustard mixed smoothly in a ba«»in, to be put ia 

 while boiling ; put all together in a large stone 

 jar. 



PICKLED EGGS. 



Boil eggs very hard, peel them, nnd put them 

 in cold water till very cold ; have ready a strong 

 pickle of white wine vinegar, with a little mace 

 and whole pepper in it: put them in while it is 

 quite hot, and stir that they may all look alike ; 

 do not cover the pot till they are brown. Put 

 them into a jar, and they will be ready in nine or 

 ten days. — Godey's Lady's Book. 



-—*- 



— "Why did Adam bite the apple?" said 

 the schoolmasttr to one of his pupils. — "Be- 

 cause he hadn't any knife," replied the 

 urchin." 



