The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1861-08-17
DOMESTIC DEPARTMENT.

PICKING IN VIEEGAR-Pickles are pre-
pared from vegetables. fresh. sailed. or
drie, and mixed with vinegar, which should
be of the best common kind or distilled.
The safest vessels to use for boiling vinegar
are those of enamelel iron; a slight oxida-
ton NAV arise from the action of the vine
oar upon an iron vessel but not sufficient to
be dangerous. Acetic acid dissolyes the
lead that is used in the timing OF saucepans;
Pickles should never be put into glazed
Jars, as salt and vinegar dissolve the giaze'
which is poisonous. The jars IN "hlch
they are kept should be stone or glass.
They should be closely covered; and have
a wooden spoon, with holes, to take tnem
out of the jar, all metals being. improper:
They should be well kept from the arr ana
the large jars should be seldom opened ana
the top closely covered. Those pickles IN
common use for the table are best Kept IN
the ground glass stopPered pIcEIe-Jars'
viii Oh retain the vinegar without dltncuity.
Il is necessary that the pickles should al
ways be entirely covered with the vinegar;
examine them frequently, and it any symp-
toms of mould appear, remove the part anec-
ted, and boil the vinegar again with eddl
tional spices. When vinegar is added 10
old pickles, boil it, bu; let it stand to DO
cooled before it is poured over. Whsn
first pickles are made, the vinegar should
be out over them boiling. OF all pickles
perhaps, red cabbage is the most wnoie'
some;' it is frequently made OF unbolied VIZ
epar. merely poured over the cabbage which
hasPreviously been sailed. 9as
To PICKLE OKIoSs.--In the month OF
SentemI,er. choose the small, white, round
onions, take off the brown SKIN nave
stewpan of boiling water ready and 'nsn
throw in as many onions as VIII cover INC
top, as soon as they look clear on the OUT
side, take them out as quick as possible WIN
slice, and lay them on clean clotn' cover
them close with another. and scald some
more. and SO on. Let Them I've anuI
until they are cold, then put them IN jar
or glass or wide-mouthed oottle' ana pour
over them the best white PICKING vinegar'
Just hot, but not boiling. When coid; cover
them should the outer skIs- snrlVei' P9SA
it off. They must look quite clear.
To PICKLE RED CABBAGE-Sliee iato,a
colander, and sprinkle each layer. with salt
let it drain two days, then put into jar:
with boiling vinegar enough TO cover IT, ana
mt a few Slices Of beet-root. Observe 20
choose the purpIe-reds cabbage. Those VINO
ike the favor of epice will boil some pep.
narcorns. mustard seed, small quanttyot
mac. a few Cayenne pods and ginger. ana
half a pound of -four of. mustard mixed
smoothly in a basin, to be put IN while
boiling pat all together in large stone
jar.
To PYcxLx GHERgIN CUcUNBERs.-Pick
the toughest. and make strong brine OF
salt and water, scalding hot; pat them IN
80 cover them close. Let them stand
tvsiva hours then take boiling distilled
v;neoer. and put them ia: let them sam
ner mot hoiIl for half an hour then PVT
them IN a pan, and keep them close covered
..;tb v;naIleayes. and q cloth at the top.
should thew not become sufficiently green
ohsnae the yine-leaves and heat the vinegar
again: repeat this till they are so.
To P1ckrE BEAxs.--Put the beans in
salt and water two days; drain and dry
them then pour boiIiog vinegar over them
letting IL stand three days. Pour me YiI.
soar off. aud repeat the boiling ieselRg -
s1sod on the beans for three or ioer oHS'
more thea boil all tegeLheF. -ssss So
For mixsd pickles. prepare any. xegeta,
,,,ss son ike bg olstting them IN pieces, aad
- -, La ia salt and water for Two or
- 5ass. then make the pickle 10 the tOl-
tna,;0s manner: Boil sbe quantity OF vinegar
.ecn;Fsd With .peppsrcorns. hnustard-sssds
smsH quantity Of mace. few Cayenne pods
and ginger. and half : pound Of -four OF
q d ssard mixed sn6othly IN xbAsin. % Be
put in while boilings put all fogethss saaa
large stone jar. aqs - 81 s=es