492 QUEENSLAND AGRICULTURAL JOURNAL. [1 Junz, 1899. 
vinegar and water and throw it away. Heat fresh vinegar now without water, 
and pour it over the peppers boiling hot. Cover the jars tightly and set in a 
cool place. ; 
We find many recipes which must commend themselves to dwellers in a 
hot country in the excellent Journal of the Jamaica Agricultural Society. The 
Chilli pickle is one; another is— 
TO MAKE CHILLI SAUCE. 
Take 1 dozen large tomatoes, 2 large onions, and 4 green chillies; peel 
the tomatoes and onions, and chop them up fine, also chop the green chilhes 
fine. Keep them all separate till chopped, then mix and stir all together, 
adding two table spoonfuls of salt, two table spoons of sugar, one of cinnamon, 
and three tea cups of vinegar. Boil the whole steadily and slowly about an 
hour and a half, stirring well all the time. Then bottle. 
TO MAKE CHILLI VINEGAR. 
* Take, say 50 chillies to 1 pint of vinegar. Mash the chillies, then place them 
in a close jar or wide bottle, adding the vinegar, then cover tightly. At the 
end of four weeks uncover, strain, and bottle. 
CREOLE PICKLES. 
Ingredients — 3 or 4: cucumbers, 8 or LO onions, 1 or 2 young spadices of 
cabbage palm, l-or 2 green pawpaws, a few cut open peppers, a little whole 
allspice, Coleman’s mustard, 2d.; curry powder, 2d.; turmeric, 1d.; black pepper 
and salt in proportion, and enough vinegar to cover the whole. Mode—Cut up 
the cucumbers and onions, and soak in salt and water the day before, cut up 
the pawpaw and cabbage and boil each one in salt and water, but only until 
they break easily. Put the vinegar into a saucepan, and when it boils put in 
the cabbage and pawpaw and add, in a little while, the cucumber and onion, 
spices, and ground black pepper. Mix the mustard, curry, and turmeric with 
some cold vinegar, and add this to the boiling vinegar, and let all boil for a few 
minutes. Bottle and cork tightly when cold. N.B.—This quantity will make 
from 6 to 10 bottles. 
The same journal gives the following very good— 
HINTS ON PICKLING. 
Tf your family must and will have pickle, see to it that none makes its 
appearance upon your table which does not at least possess one virtue—that of 
being home-made. The making of this appetiser requires great care and 
patience—more than is generally thought worthy of applying to it; and in 
order to obtain desired results by more speedy methods, the dealer often resorts 
to reprehensible means. When tempted by the array of bottled pickles which 
the grocer assures you are “perfectly pure and superior to the home-made 
ones,” recall] to mind that nine times in ten the beautiful green, which is so 
pleasing to the eye, and the crispimess so agreeable to the palate, have both 
been obtained by a questionable process—the colour, by boiling the vinegar in 
brass or copper vessels, thus forming an acetate of copper; or, as is often done 
by the more unscrupulous, by adding that salt itself to the pickles; the crispi- 
ness is the result of the free use of alum, which, when used in any but very 
small proportions, is injurious. Although everyone who eats store pickles is 
not poisoned, yet very many serious, and often fatal, accidents have followed in 
the wake of their consumption. Eyen when home-made, their wholesomeness 
is questionable, yet if prepared with great care, and eaten judiciously, they are 
a very agreeable addition to our food, and are considered provocatives to 
appetite. In the first place, use none but the best vinegar, and heat it in a 
porcelain vessel—under no circumstances use metal. Bring the vinegar to the 
boiling point only, as actual boiling will weaken it, and thus destroy its preserva- 
tive powers. But be sure that it has reached the boiling point and will scald 
