Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-08-30

ing utilized and converted into money on
the farm, nothing to US looks more
plausible than the making of tomato figs.
The taste of tomato, whether natural
or acquired one, is universally popular
and there is hardly vegetable which the
public demand has required to be cooked
and prepared for present and permanent
use, in such a great variety of ways, as
tomatoes, and which retains so readily
its peculiar flavor. The time will
probably come when large fields
of them will be cultivated expressly for
converting into figs, which we consider
far preferable to common figs. They re-
tain the tomato taste, keep as well as
the others, and could as readily be ex-
ported or shipped long distances. Large
drying apparatus must of course be con-
strued for the wholesale fig business, and
other arrangements to correspond;
we predict that those who first go into 1t
will make a great deal of money. The
tomato vine produces enormously, and the
business seems much more plausible than the
'.hand cheese" would have appeared to us,
and which is now SO great success. The
following is the recipe for making tomato
figs, which we have known tried with the
best results; collect a lot of ripe toma~
toes about one inch in diameter; skin and
stew them in the usual manner; when
done, lay them on dishes, hatten them
slightly, and spread over them
light layer of pulverized white
or best brown sugar; expose
them to a summers sun, or place them in
Iry fCru
pack in old fig or small boxes, with sugar
between each layer If properly managed,
the difference cannot be detected from the
veritable article" Notifications may be
made by further experience; but the pro-
gress is very simple, and they could proba-
bly be put on the market and yield a good
profit at half the price of Smyrna fgs-and
are SO much better, that the latter would to
a great extent be superseded.
Pickles in Salt.
Mr.. w. H. White, of South Windsor,
Conn, writes to the Country Gentleman :
The season having returned when it is de-
sirable for the farmers family tolay in store
their annual supply of cucumbers for pic
kles. enquiry is made, 'How shall l lay
them down and preserve them in salt! /
have put them down in clear salt and can't
keep them SO; they rise. The trouble is
owing, in all probability, to the neglect
of complying with one small item essential
to their preservation. will again repeat
directions which have proved successful in
preserving cucumbers from year to year,
and for several years, quite sound and
| GOOD. Procure a suitable cask-it may be
oak, pine, ash or other, provided it be
| clean and will hold brine-and good coarse
Al. how
| the essentials for preserving. Put the
| cask in the cellar, as you would your pork
| barrel. Gather your pickles, from day to
day, cut them from the vines with half an
/ inch of stem, all sound and fresh, cleanse
them of all dirt, ETC., sprinkle IN the bot
| tom of the cask half inch of salt, tumble
in your pickles, three or four inches deep,
and put on salt as you would in sailing
| pork; fill in thus till the casB
| is full, or the desired quantity is stored
YOU can lay them in as you gather them,
| once, twice, thrice or more times week,
only they should be fresh picked. If any
on top soften, pick aud throw them out.
| In a few days brine will form sufficient tC
cover the pickles; now comes the one es'
sential SO often neglected; procure board
to fit. or nearly SO, the inside of the caSk
and use it from the first putting in pickles.
place it with stone or brick on it, on toy
of the pickles to keep them under the
brine, and there is no possible danger o
their spelling or iDjuring; a few on the toy
may soften, perhaps half dozen or so
these should be thrown out when occasion
calls to use the pickles. Our people have
kept cucumbers in this way, sound anC
good, three or four years; when we use
them they are taken up, rinsed, scaldec
and soaked several days, to freshen before
having vinegar put on them. The forego
ing is the best way of preserving pickles
where they are to be kept over winter; {
not very strong brine to put them in vii
preserve them for few months, and the!
are thus often put down whom to be mark
| atad within two or three months