Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1840-09-18

,poouful of saleratus, and dozen peach
leaves to two quarts Of water. The rinds are
then to be taken out, and soaked In alum
water an hour. For the syrup, allow as
much sugar as rind. Put the rinds in the
syrup while cool, with ginger tied in bag.
Boil till the rinds are soft, and when partly
cooled, add some essence Of lemon. In the
course Of two or three days, take out the GIN |
ger, turn of the syrup, and boil it till there
Is Just enough to cover the rinds; return it 10
them while hot.
PIcKLrNo--general direetions.-B Brass
should be used for vessels in the proccssc
thoroughly cleansed before using, and no
vinegar allowed 10 cool in them. This pre-
caution Unnecessary to prevent the formation
Of vcrdigris, an active poison. Boil alum
and sal, in tho vinegar, in proportion Of half
tea cup Of salt and table spoonful Of alum
to three gallons Of vinegar. Vessels that
have any grease about them will not do for
pickles. Stone and wood are the only pro-
per materials in which to keep pickles when
made. All pickles should be stirred up oc-
casionally. When any scum rises, the vine-
gar needs scalding. Pickles may DO spiced
or not at pleasure and when the vinegar
becomes weak from use, it may be thrown
away and fresh vinegar substituted. Good,
but not the sharpcs, vinegar, is the best for
pickles.
| CUcUMBERs.-The best are those that are
small and green, and those Of quick growth.
Tarn boiling water on them as soon as pick
cd lei them remain five hours, and then put
them in cold vinegar, with alum and salt in
the proportion Of spoonful Of tho former,
and tea cup Of the latter TO gallon Of vinc-
gar; add vinegar as you add cucumbcrs; and
when yon have done collecting cucumbers,
turn the vinegar from them, and scald and
skim it till it is clear, then put in the pickles
and let them scald without boiling for a few
minutes, and return them to their vessel
; while hot. Cucumbers may be preserved in
: salt, or saturated brine, for any length of time
and then prepared for picking by soaking
and scalding. In the preparation Of these
pickles, no salt will be needed in the vine
gar.-Peppers arc added to the vinegar while
: hot, and before it is turned over the pickles
FFprERs.-Take those that are fresh ant
\ green, soak them in salt and water eigh, o
nine days, changing the brine each day, ant
. keeping them in warm place. If they ar
not wanted very fiery, make a slit in then
g and extract the seeds, being careful no, t
Il manglc the pepper. II it is desired 10 stu
! them, chop white cabbage fine, season
highly with mace, cinnamon, cloves, and ma
;s sturtlums if liked, and fill the pappers wit
e the mixture. Sow them up carefully an
- put them in cold spiced vinegar. Tonatoe
% may be treated IN the same way, and whe
green are very good picked with the pep
~ pers. Peppers are one Of the best Of pick
a les, but those used must not be allowed ,
~ grow hard or tough before gathering.
e. Observation-Disclosures them when sma
IS and green put thcm in salt and water, an
n change them once in three days. When III
Of gathering is done. turn of tho br,nc, an
" poui on scalding hot vinegar, Season
IS pleasure, though generally used without.
IN MANGoEs.-Thcsc arc mado OF green musl
melons, las late in the season as possible. tt
. common muskmelons make tho best mai
h. goes. A small piece is cut from the sid
a. and the seeds carefully scraped out; it
cs then soaked in salt and water three or fo
OF days; when taken out, it is sprinklcd on Il
I'd inside with powdered cloves. MEMBER, nutme
~ anu mica Win strips OF horse rad'sh. CHM
ut mon, small string beans, small pieces Of fl;
III root nasturtluni, small onions, radish top
" &c. The crcvices are filled with whole mu.
IL tard seed. Tho piece Of melon is then p
a back, and piece Of white cotton cloth sow,
y, around it. The melon is then placed in
In jar, and vinegar prepared with alum, salt al
it pepper corns, US for cucumbcrs, made DO
to ing hot, is poured over it.