1 Apriz, 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 299 
Second Recipe.— Water, 20 gallons; brown sugar, 20 lb.; ginger (bruised), 
1} lb.; cream of tartar, t-lb.; supercarbonate of soda, 3 oz.; oil of lemon. 
Put in a little alcohol (1 teaspoonful); whites of ten eggs well beaten; hops, 2 
oz.; yeast, I quart. The ginger root and hops should be boiled 20 or 30 
minutes in enough of the water to make all milk warm; then strain into the 
rest and add the yeast; let work over night ; skim and bottle in beer bottles. 
SEEDLING SUGAR-CANE. 
At a meeting of the Barbados Agricultural Society held on 4th October 
last, Professor D’Albuquerque (the Acting Commissioner of Agriculture for 
the West Indies) had some interesting remarks to make concerning the B 147 
cane from which so much was expected, and so little has resulted. The yield 
of juice from this cane proved fair, 6,787 lb., but the purity was very low, 
only 863, while on some estates it was only 84°32. Then the glucose ratio was 
yery large, ranging from 5°39 to 5:49, with the result that it would not make 
Muscoyado sugar at all. It is not surprising to read that, in view of the over- 
sanguine estimates which appeared in a section of the Press as to the results 
which were to be achieved by the recourse to seedling canes, the professor’s 
remarks were received with some degree of amusement. As we have so often 
pointed out, we have always recognised the importance of seedling cane 
experiments, of which we may claim to be the inaugurators, but we do not 
think that any advantage can be gained from over-estimating the results attained. 
—Journal of the Imperial Department of Agriculture for the West Indies. 
PICKLES AND PICKLE-MAKING. 
By AUNT KEZIAH, in Garden and Freld. 
~ The art of pickle-making is one which requires more skill and painstaking 
than any other branch of preserving. There are many important matters to be 
considered—the vegetables must be fresh, young and tender, the vinegar should 
be of the very best, for this is much more economical in the long run. It must 
also be remembered that whatever preparation is required in the preliminary 
stage—that is, whether the articles to be pickled are scalded or parboiled in salt 
and water to make them absorb the vinegar, or whether they are sprinkled with 
salt in the ordinary way—they must be cold and quite dry before adding the 
vinegar. Good vegetables, good vinegar, and careful attention are the 
essentials of good pickles. 
Guerkiys, or Youna Cucumber Prcxies.—Choose young and fresh 
gherkins and put into a salt and water brine. Keep them in brine until they 
come yellow, then boil the brine and pour over the gherkins till they become 
green. Dry them, place them in bottles, and pour on vinegar, in which has 
been boiled mace, cloves, ginger, peppercorns to taste, and a little salt. Vine 
leaves laid on the gherkins while in the brine will improve the green colour. 
Onton PickrEs.—Scald the onions and peel them. Put them into brine 
for a week, changing the water twice or three times. Put into jars, pour fresh 
boiling salt and water over them, cover them, leave them, and leave till cold, 
then take off the cover and repeat the operation. Drain the onions until 
perfectly dry, and then bottle, pouring over them vinegar, in which ginger, 
mace, cloves, peppercorns, and a little salt have been boiled. 
CaurirLowER PicxiEes.—The cauliflower must be hard and firm. Pull 
into small pieces, soak in brine of salt and water for two or three days. Pour 
off the brine, and boil it: Pour the boiling brine over the cauliflower, then 
drain and dry. Put the cauliflower into bottles, pour over vinegar, in which 
peppercorns, ginger, allspice, and cloves have been boiled. 
Frencu Bray Pickies —Beans are prepared like cucumbers or gherkins. 
If the beans lose their colour pour boiling vinegar over them several times, 
keeping in the steam, and they should return to a green colour. 
