The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-07-29
farm aud 3onsthoId.
Pickllng Cucumbers.

TINE OF GATHERING.-Late grown
cucumbcrs 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
care we will, they are likely to spoil
during the sweltering days of July
and August. The late grown cucum-
Der, too, has a degree of hardness not
found in those which appear in the
early part of the season. The differ
ence in this respect is almost as great
as in summer or fall ripencd apples.
Again, late cucumbcrs are q drug in
the market, while, early ones arc
sought for at good prices.
SIZE FOR PICKLING.-Small cucum-
tbers are preferable for picking, as
their flavor is much better than those
Of larger size. Again, they are much
more ealeable. to dealers, as there Is
more profit in selling them by the do
zen. ~ i.ic .r.l,..ff g.. :
Much care should be taken in gath
ering them, not TO injure the vine or
the fruit. They should be clipped
from the vine with sharp knife or
scissors, and not pulled of, as is often
the case. About half an inch of stem
should be left on them. Donot bruises
them in putting them into the basket,
or in taking them to the house. If
the skin of cucumber is broken, it is
almost sure 10 decay, and in so doing
will injure many Others. Carefully
wash the dirt from them, rejecting any
that arc unsound or specked with rot.
| SALTING.-DO not put the cucum-
bers in brine. Cucumbers contain IS
per cent. of water, so it is plain that
they 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 op-
Grafton till the barrel is full, using
about one barrel Of salt to five of GU.
eumbers. If you have not cucumbers
to fill the barrel at once, make a float
or cover that will just fit into the bar
rel; bore in this o few anger holes,
and keep it in its place by means of
| weight, or, what is better, secure it
with a wedge. 1t is we'll to keep
little salt on top of this board, and if
any scum rises through the holes it
should be skinned of :. When the
barrel is filled in this manner, it
should, be headed and kept in cool
place.. AS pickles of uniform size sell
best, it would be advisable to SORT
them W hen they are put up in barrels.
The advantage of preserving Gu
cumbers in dry salt is that it takes a
large portion of the water out OF the
fruit and leaves it in shriveled state !;
bv which treatment the pores are left
comparatively empty, and are ready
to be filed with vinegar. Whereas,
if we place them i'm 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
| Iy sufficient strength to preserve them.
Again, the vinegar which is added to
these pickles distended with brine,
will become very weak by the addi-
ton of the water which will Ooze out
of the cucumber. Indeed, it is often
the case that the first vinegar that is
added has to be poured oil, from its
having become too dilute to preserve
the pickles. This is not only use
less waste, but it tends at the same
time to remove all the natural flavor
of the green cucumber, and leaves it
little more than mass of porous veg
etable tissue. -.-.
THE ENTHUSIASTICALLY the best
vinegar to be used in picking, is that
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, on
account of its fruity taste, but it is
lacking in antiseptic properties, and
liable to pass into the putrefactive
fermentation when allowed to remain
long in contact with vegetables.
Whatever vinegar is used, it should
be scalding, but not boiling hot. If
the pickles are not distended suffici-
entity by one application of hot vine
gar, it should be poured of, reheated
and turned back again. Ordinarily,
cucumbers packed IN dry salt ana
drained of, will not require any fer
menting before applying the vinegar.
CoLoRING AND FLAyoRING.--1t is
the custom of many housewives to
heat the pickles and vinegar in which
they are to be preserved, i'm a brass
kettle and let them remain in it over
night for the purpose of giving them
dark green color. Such persons are
perhaps not aware that this green hue
is caused by ,vcrdigris, a poisonous
salt of copper. A vessel Of brass or
copper should never be used for cook
inc vinegar or indeed any acid, for
the reason we have given. Iron, too,
| is Objectionable, not on account of its
unhcalthiness, but for the bad color it
| iniparts. The best vessel for this pert
pose, will be one of earthen ware OR q
porcelain-lined- one. If the pickles
are deficient in color. they may be inn
proved by scaldinga few grape leaves
in the liquor. For flavor, few bell
peppers may be added, or any kinds
of spices that are preferred.
s., Seeding to Grass. f