The spirit of the age. [volume] (Woodstock, Vt.) 1840-1844, 1840-10-09
Dob gGIork,
NEATLY EXECUTED AT THIS OFFICE.
From the .Albnay Cultipator.

From The .Albnay Cultirator.
PICKLING: GENERAL OBSERVATIONS.
Brass should be used for vessels in the process,
thoroughly cleansed before using, and no vinegar
allowed to cool in them. This precaution is ne
cessary to prevent the formation verdgrs, an &C
tive poison Boil alum and salt in the vinegar, in
proportion of half tea cup of salt and table
spoonful of alum TO three gallons of Vinegar. YES
sells that have any grease about them will not do
for pickles. Stone and wood are the only proper
materials in which to keep pickles when made
All pickles should be stirred up occasionally. When
any scum arises, the vinegar needs scaldng. Pick
les may be spiced or not at pleasure; and when
the vinegar becomes weak from use, il may be
thrown away and fresh vinegar substituted. Good
but not the shnrpes vinegar, is the best for pickles
CUcUMBERs-The best are those that are small
and green, and those of quick growth. Turn
boiling water on them as soon as picked; let them
remain FIVE hours, and then put them in cold vine-
gar, with alum and salt, in the proportion Of Il
spoonful of the former and teacup Of the latter TO
gallon of vinegar; add vinegar as you add cucum-
bcrs; and when you have done collecting cucum-
bcrs, 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 few minutes
and return them to their vessel while hot. Cucum-
bers may be preserved in salt or saturated brine,
for any length of time, aud then prepared forpick-
ling by soaking and scadng. In the preparation of
these pickles, no salt will be needed in the vinegar
Peppers are added to the vinegar while hot, and
before it is turned over the pickles.
rnrrpns Take those that are fresh aud srNo"
soak them in salt and water eight or nine days,
changing the brine each day, and keeping them in
warm place. lfthey are not wanted very fiery,
make slit in them and extract the seeds, being
careful not to manglc the pepper -lfit is desired
to stuff them, chop white cabbage fine, season it
highly with mace, cinnamon, cloves, and naslur-
ums if liked, and fill the peppers with the mixture
Sow them up carefully, and put them in cold spiced
vinegar Tomatoes may be treated in the same
way, and when green are very good picked with
the peppers. Peppers are one of the best of pick
les, but those used must not be allowed to grow
hard or tough before gathering.
NAsTURTIMUs.-Ga,he them when small and
green put them in salt and water, and change them
once in three days. When the gathering is done,
turn off the brine, and pour on scaldng hot Vine
gar. Season at pleasure, though generally used
without
MANGoEs.-Thcsc are made Of green musk
melons, as late in the season as possible The
common muskmelons make the best mangoes. A
small piece is cut from the side, and the seeds
fully scraped OUT it is then soaked in salt and wa
ter three or four days; when taken out is sprin
klcd on the inside with powdered cloves, pepper,
nutmeg, and filled with strips of horse-radish, Gin
namon, small string beans, small pieces Of ag-root,
nasturtum, small onions, radish tops, SC. The
creyices are filled with whole mustard seed. The
piece of melon is then put back, and piece Of
white cotton cloth sewcd around it. The melon is
then placed in a jar, and vinegar prepared with
alum, salt and pepper corns, as for cucumbers,
made boiling hot, is poured over it.
CABpAGrs.-Quarter the firm head of the cab
bage; put the parts in key, sprinkle on them a
good quantity of salt, and let them remain five OF
six days. To gallon Of vinegar put an ounce Of
mace, and one of pepper corns and cinnamon
Cloves and allspice may be added, but they darken
the color of the cabbage. Heat the vinegar scad-
ing hot, add little alum, and turn il while hot on
the cabbage, the salt remaining. 1t is necessary
TO turn the vinegar from the cabbage several times
retuIn ii again while hot. This makes them tender
Purple cabbages the heads not large, but fine and
firm, are best for picking.
PIcKLING OYsrERs.-Boil and strain the Ii.
anuor first taking the oysters from it. Rinse the
oysters and see they free from pieces Of shells
Put them in the liquor while boiling; boil them one
minute. then take them out Of it, and to the liquo
put few pepper corns, cloves, and blade or two
of mace; add a little salt, and the same quantity o
vinegar as oyster juice. Let the whole boil fitecl
minutes, and then turn it on to the oysters. If thu
oysters are to be kept any time, they must be bot
tied and corked as soon as cold.
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coroner's jury out West, who sal on the bod.
Of man killed by the discharge Of gun loadet
with slugs returned for verdict that the deceased