The home journal. (Winchester, Tenn.) 1858-188?, 1871-09-28
Hints on Making Pickles.


Eii'Ai't w ~ w. l''''''
unndultcratcd vinegar. 1t is very
unsatisfactory to make pickles unless
you ure sure your vinegar il perfect
ly pure. II il better to 90 some dis
lance from home TO procure reliable
vinegar than to use that which is moi
warranted free from foreign acid
Tho quantity Of salt water used ~
scalding the Vegetables will Indicate
the quantity OF vinegar required
About n pound aud a half OF salt |
Gallon Of water is ting usual allow
.ancc for this operation. All YG@eta-
blcs, excepting onions, make better
pickles, if young and tender, J
know alady who picked a peek OF
yellow butlcr-bcans, iu~l''grown, ana
bought ut the grocery ut fancy
price. They were highly and cNpcn-
sivcly spiccd, but when brought to
the table were so tough and otrinsy
that 1t was found impossible to eat
them. Beans are not fit to pickle
after the seed has commenced to
absorb the Juices OF the pod, The
smaller and mecncr bcan-pods are
the nicer the pickle. When the con
oiVIo'9 ~" r's".' on0 mazda Vcrv
clou' " P''N'u 90 ,na moEc zinc
cnri! NV" w., ,T"y wiii rnt snan on,
pioH''. III "'i;l o", cuort lLry are
unfit tor use.
Mo'I no@nI"GIpI rictlcs hnl If
''''',o'' T ,I,n s]n'irc. the
ZOO n,"1E" m,n1.Lins torIrr fine
a"n'1 "",' t"G erv ncorIr ,Lr sgrnr,
rt2u'I' Mn' W. ,Iiy ~ ,i,c VIA,
30 o"'{ I,Lii,. In ,hc lnrg ruu #
, 'nc''' !, ,",' ""ch wLnt thr
,'U,2 WV n""r"y, Los Lonn whether
, ",T5 Ioon n sol, th,nc DAYS.
",y "V coor N h,'rs ~ nn'Iy u few
.nu,,l, oyn5,lIa,t nicllrs can
"'" naJn m;n'ont nniting he ynoeta-
liz w. I in col, oil ln, #" viii toEo a
~ '," cn,,,Lo inoaar "a rene
,o"s', M alino, ~ T,i,iun vcr-
u",I - ino opJo,' ,n", ~i1ncooTr.
o.'p,?o 1851 a Pnvo,or is tocv.
PIch'ins III n"l' y" n"noi ];,;coy nr
~ "an 10 ,nonn rnom for
Uho o - an,o. rnndiir vorv
little alan dissolved in the vinegar
restores the crispncss lost tmogh the
"o','a " VIZ o",. ~" nJo2tcJ IN
any s'oIn .esI."D tah o"rar wruII
tcl.' Ploh''"S, " W'io" '"o"l 'II',
which have lost their sap. such ~
yellow cucumbcrs arc better, when
The acid used receives Il due pro.
portion of sugar. Picked fruits
are better when when the sugar
dominates over the acid OF the
VINEGAR. Gloves, cinnamon, and cas-
fgia.bud, are. in NV opinion, only
adaptcd to those pickcls in which
SUGAR is used. Mace. mustard seed
capsicum or red peppers, grcccn Irp-
pcrs, garlic, black pcppcrcorns, gin
ccr.rool. ha, -lcnvcs arc best adapted
Ito aunrcIy 0cid pickle.
INDIA pICKLE.-aftcr p%reIing and
| sIic,ng "A root of horscradiSh, crop il
fine, also II half dozen medium sized
onions, three or four green peppers,
removing the seeds, and cphbagn.
Pour over the whole, after mixing, -
weak brine, and allow it to stand
over uirdt SPICE some vinegar with
nllspicc and mace, adding clogr5 aud
! cinnamon, if You like. Heal tho
yiucVar and spice to boiling, with "A
small quantity Of alum, ard luru it
over the pickIr. Il win be- fl TO CGt
| in three weeks,
YouNG BEANS Gather them when
quite small and tender. Pour over
them . brine mndc in the proportion
Eof al ounce OF salt ton quart OF water
II should be 6caIdrd. Let lhCln
4tanI overnight. Drain of the brine,
Ilud pour over hot suicrd vinegar
vita triilo of alum.
NAsrrRTTMs.--Ir them Ntnnd IN