Evening star. [volume] (Washington, D.C.) 1854-1972, 1862-10-31
PIC kLES.

ling; it ust f,e boiled, For the strength of the
vinegar and spices will be evaporated. By
parbo:ling the pickles in hrine, they viii be
ready III much less time than they are when
done in the usual manner, of soaking them in
cold salt and water for six or eight days.
When taken out of the hot brinr, let them get
cold and qGI'e dry before you put them int
the pickle
To assist the preservation Of pickles, 4 por-
tion OF salt is added, and for the same purpose,
and to give flavor, long pepper, black pepper
allspice, ginger, cloves. mace, garlic. eschalots
mustard. horseradish, and capsicum.
The following is the best method of prepar-
ing the pickle, rs cheap as any. and requires
less care than any other: Bruise in n mertar
four oun ces OF the above spices, put them into
Il stone jar with quart of the strongest vine
gar, stop the jar closely with a bnng, cover
mat with a haadder soaked with pickle, set it
on triyet by the side of the fire for three DAYS
well shaking II up at least three times in The
day; the pickle should be at least three inches
above the pickles. The jar being well closed
and the infusion being made with a mild heat
there Is no loss by evaporation.
10 enable the articles picked more easily
and speedily he imbibe the flavor OF the pickle
theY are immersed in, previously to pouring il
several places
Pickles should be kept in 4 dry place in I'M
glazed eaTthenware, or glass jars, which are
prrfrrabir, as son can, without opening them.
observe whether they wasat filling up they
must be very carefully stopped with we'll
hitting bungS, and tied over as Closely as possi
Die with bladder wetted with the pickle.
and II TO be preserved a long time, after that is
dry, in must be- dipped in bottle cement.
When the pickles are all used, boil up the
liquor with little fresh spice.
To walnut iqnor may be added a few ancho.
vies and eschalots; let il stand till il is unite
clear, and bottle II: thus you may furnish your
table with an excellent savory keeping sauce
for hashes, made dishes, fish, etc, at very
small cost.
Jars should ROt be more than three parts fill
ed with the articles picked, which should be
covered with pickle 1T least two inches above
their surface the liquor wastes, and all of the
articles picked that are not covered are soon
spoiled
When they have been done abour a week
open the Jars and fill them up with pickle.
II you wish 10 have gherkins. etc yery
green, this may be- easily ACCOMPLISHED by
keeping them i'll vinegar, sufficiently hot. tiiI
they become so.
III you wish canliliowcrS, etc, to- be white
used distilled vinegar for them
To entirely prevent the mischief arising from
me action of the acid npon the IN etallic u,rn
Sis usually employed 10 prepare pickles. the
whole OF the process is directed to be perform
ed In unglaZed stone iars.-COuatrg Genilemgn.
Governor Vance, of North Carolina.
makes pathetic appeal to the generosity of
the people 10 assist In clothing the rebel soldiers
before The winter sets in. He describes them
as already suffering for want of socks shoes
and blankets. He calls upon the farmers who
are tanning hides to supply the shoes, the
moihers OF North Carolina TO knit the socks