Crops for Piclilng and Preserving. 
711 
ive. Hence the additional outlet obtained by utilising a por- 
;ion of the growth for conversion into pickles is a decided 
ulvantage, and the extra business which results is a welcome 
xddition to the possibilities within reach of the tiller of the land. 
The demand for pickles is of course not unlimited, but a 
considerable quantity is required both for home and foreign con- 
sumption. The consumption outside Britain is very great, 
especially in the Colonies, where a large amount of meat is eateu, 
aud where even in the case of the poorer classes meat is almost 
always accompanied by pickles. At home the demand for 
tinned meats, preserved fruits, and pickles has largely increased 
in the rural districts, prejudices which existed till within a few 
years ago having largely disappeared. As wages increase, meat 
will be more generally eaten by the poorer classes, and it may 
fairly be assumed that pickles will be required with the meat. 
With the prospect of a larger population throughout the world, 
and higher wages for the labourer, the demand for pickles seems 
likely to become greater rather than less. Already a large quan- 
tity of vegetables adapted to pickling are grown abroad and im- 
ported ; but the greater part of the pickling is done at home, be- 
cause female labour, which is particularly suitable for much of 
the light work connected with the process, is plentiful and cheap. 
Two kinds of pickling are practised. In the one case the 
vegetables arc at once prepared and put into vinegar. In the 
other case they are "brined" for some time, before being con- 
verted into the form in which they are eaten. There is, indeed, 
a third class, in which the vegetables are preserved without the 
use of vinegar. The chief products which are pickled directly are 
red cabbages, radish pods, nasturtiums, beet, kidney-bean pods, 
tomatoes, and walnuts. Those which are previously placed in 
brine are onions, cauliflowers, cucumbers, gherkins, and vege- 
table marrows. Shelled peas are tinned to be used as vegetables, 
no vinegar being employed. 
Subjoined is a botanical classification of the plants named : — 
Name 
(or 
Cabbage 
Cauliflower 
Radish 
Nasturtium 
Iiulian Cress) 
Searlet Runner . 
French Bean 
Pea . 
Cucumber, gherkin 
(or ghirkin) 
Vegetable marrow 
Tomato (or love apple) 
Beet . 
Walnut 
Onion. 
Systematic name 
Brassica oleracea 
Raphanus sativus 
Tropa:ohim majus 
rhaseolus mnltiflorus . 
„ vulgaris 
IMsum sativum . 
C'ucumis sativus . 
Cucurbita ovifcra 
Lycopersicum esculcntum 
Beta vulgaris 
■Tuglans regiu . , 
Allium Ccpa 
Natural or. lev 
Cruciferre . 
Geraniacose 
Legumiuosaj 
Cucurbitaccas 
Solanace.t! . 
Chenopoiliaceoe . 
Juglantlaceas 
Liliaeeaj . 
Part of plant useil 
Leaves 
Inflorescence 
Fruit (a jointed po<l) 
„ (a pod ) 
'„ (a berry) 
Root 
Fruit 
Stem (a bulb) 
