Baton-Rouge gazette. [volume] (Baton-Rouge, La.) 1819-1856, 1848-06-10
n pttfuIturaI.

season for making pickles, and we are
sure many Of Our female readers will thank
us for inserting the following extracts from
Miss Beechsr's receipt book.
Picttss.-Do not keep pickles in com.
tnoh earthenware, as the glazing contains
lead, and combines with The vinegar.
Vinegar for picking should be sharp,
but not the sharpest kipd, as IL Injuries The
pickles. If you use copper, bell metal, or
brass vessels for pickling; never allow the
vinegar TO coo in them, as II Is then pois.
onous. Add table spoonful of alum and n
Tea cup Of salt TO each three gallons Of vim.
egar, and tie mp a bag with pepper, ginger
root, and spices Of all sorls in IL, and You
have vinegar prepared for any kind of coin.
mon piekling.
Keep pickles only in wood or in stoneware
Anything that has held grease viii spoil
pickles.
Stir pickles occasionally, and If there
are soft ones, take them out and seald The
vinegar, and pour it hot over the pickles.
Keep enough vinegar 10 cover them well.
lfit is weak, take fresh vinegar and pour
on hot. Do not boil yinegar or spice over
five minutes.
To Pichte Tomatoes.-As you gather
them, throw them into cold vinegar. When
you have enough, take them out and scald
some spices, tied in a bag, In good vine.
gar, and poor it hot over them.
TO Pickle PeaChes.-Take ripo but
hard peaches, wipe off the down, stick a
few cloves into them, md lay them In cold
spiced vinegar. In three months they will
be sufficiently picked, and also retain
much Of their natural fave.
TO Pichtc Peppers.-Take green pep.
pers, take seeds out carefully go as not to
mangle them, soak them niue days in salt
and water, changing il every day, and
keep them in a warm place. Stuff them
with chopped cabbage, seasoned with cloves
cinnamon, and mace; put them in cold spi.
ced vinegar.
To Pickle Nasturti0Hs Soak them three
days in salt and water ms you collect them,
changing It once In three days, and when
you have enough, pour off the brine and
pour on scalding vinegar.
TO Pickle Onions.-peel and boil in
milk and water ten minutes, drain off the
milk and water, and pour scaldiDg spiced
vinegar on to them.
10 Pickle Gherkins.-Keep them in
strong brine till they are yellow, then take
them out and turn on hot spiced vinegar,
and keep them in it in a warm place till
they turn green. Then turn off the vine.
gar and add a fresh supply Of hot spiced
vinegar.
70 Pickle Cucumbers.-Wash the GU.
cumbers in cold water, being careful MOTTO
bruise or break them. Make a brine oil
rock or brown salt, (rock is the best, strong
enough to bear up an egg or potato, and oil
sufficient quantity TO cover the cucumbers.
Put them into an oaken tub, or stone.
ware jar, and pour the brine over them.
In t~wentysfour hours they should be STIR
red up from the bottom with the hand.
The third day pour off the brine, scald il,
and poor it over the cucumbers. Let them
stand in the brine nine days, scaiding it
every third day as described above. Then
take the cucumbers into a tub, rinse them
in cold water, and, if they are too salt, let
them stand in it a few hours. Drain them
from the water, sglt them back into the tub
or jar, which must be washed clean from
the brine. Scald vinegar sufficient to GOV.
er them, and pour it upon them. Cover
tight, and in a week they will be
ready for use. Il spice is wanted, il may
be tied in a linen cloth and put in the jar
with the pickles, or scalded with the vine
gar, and the bag thrown into the pickle Jar.
II a white scum rises, take it of and scad
the vinegar and ponr it back. A small