The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1870-07-29
farm aud 9nitsEIruld.
Picking CuCumbers.


cucumbers are the best for gathering,
inasmuch as it requires much more
salt to preserve them during the hot
summer months than is needed to
keep them through the other portions
of the year: for, give them whatever
caro- we will, they are likely 10 spoil
during the swcltCring days of July
and August. The late grown cucum-
Der, too, has degree of hardness not
found in those which appear IN the
early part of the season. The diiler-
cncc in this respect is almost as great
rs in summer or fall ripencd apples.
Again, late cucumbCrs are drug IN
the market, while early ones are
sought for at good prices.
SIZE FOR PICKLING.-Smallc ucum-
bers are preferable for picking, as
their flavor is much better than those
of larger size. Again, they are much
more saIeable to dealers, as there is
more proGit in selling them by the do
zen.
Much care should be taken in gath
aring them, not to injure the vine or
the fruit. They should be clipped
from the vine with a sharp knife or
scissors, and not pulled of, as is often
the case. About half an inch of stem
shouId be left on them. Do not bruise
them in putting them into the basket,
or in taking them to the house. Ii
the skin of a cucumber is broken, 1T is
almost sure TO decay, and in so doing
will iniure many others. Carefully
wash the dirt from them, rejecting any
that arc unsOund or specked 81 I, rot.
SALTING.-DO not put the~dcum-
bors i'm brine Cucumbers contain 10
per cent. of water, so it is plain that
T. .ey do not require any more. Let
them be packed in good barrels with
dry salt, by first sprinkling the bottom
with it. and then putting a layer OF
cucumbers. Pack them closely, OBJ
serving to put little salt against the
sides Of the barrel. Continue this OPP
Grafton till the barrel is full, using
about one barrel of salt to five of Gu
cumbers. fyOu have not cucumbers
to fill the barrel at once, make float
or cover that will just fit into the bar
rel: bore in this a few augcr holes,
and keep it in its place by means OF
WEIGHT. or, what is better, secure IT
with a wedge. It is Veil to keep a
little salt on top of this board, and II
any scum Rses through the holes il
should be &aimmed off. When the
ba,rcl is filled in this manner it
should be headed and kept in cool
mace. AS pickles of uniform size sell
hest. it would be advisable to sort
them w hen Shey are put up in barrels
The advantage of preserving Gu
cumbers in dry salt is that it takes q
LARGE norton of the water out OF the
fruit and leaves it. in a shriVeled state
bv which treatment the pores are left
cOmparatively empty, and are ready
to be filed with vinegar. Whereas
if we place them in brine, even If it Is
saturated with salt at first, the water
from the cucumbcrs will dilute it to
such an extent that it will be of scarce.
Iv suficient strength to preserve them
Again. the vinegar which is added tC
these pickles distended with prime
will become very weak by the addi
ton of the water which will OOze Out
of the cucumber. Indeed, it is Otter
lthe case that the first vinegar that is
5added has to be poured of, from its
Having become too dilute to preserve
he pickles. This is not only use
- waste, but it tends at the same
IN 6remove all the natural flavor
Or ZEN cucumber, and leaves II
little - mass OF -
atoI1i+
OBSERVATION-DISCLOSURES b6st
vinegar to be used in picking, is thai
made from malt, as it ordinarily Of
higher strength than cider vinegar
and is less liable. to deterioration
when it is expressed. Cider or wine
vinegar is preferable for the table, OIL
account of its fruity taste, but it il
lacking in antiseptic properties, anC
liable to pass into the putretactly(
fermentation when allowed to remain
long in contact with vegetables
Whatever vinegar is used, it SHOULD
be scaIding, but not boiling hot. |
the Dickles are not distended suffici
emily by one application of hot vine
oar, it should be poured OIL, reheateC
and turned back again. Ordinarily
Cucumbers packed in dry salt anC
drained off, will not require any fer
menting before applying the vinegar
CoLoRING AND FLAVORNG.-It i
the custom of many housewives II
hest the pickles and vinegar in which
they are to be preserved, in a bras
kettle and let them remain in 1T owe
night for the purpose of giving them
dark green color. Such persons ar
PERHAPS not aware that this green hui
is caused by yeTdigris, D05SQnou
salt of copper. A vessel Is o.
copper should never be useGs ok
ing vinegar or indeed any acid, TO
the reason we have given. Iron, too
is Objectionable, not - account of it
unhealthiness, but be bad color /
imparts. The best vessel for this pur
pose, will be one of earthen ware or ;
porceIain-lincd-O one. If the pickles
are deficient iii color, they may be i'm
proved by scaIding a few grape leaves
in the liquor. For flavor, a few bel
peppers may be added, or any kinds
of spices that are preferred.