Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1871-09-30
Hints on Making Pickles.
Nm,ri,an AcrAultpr

warranted free from foreign acid.
/, Tho quantity of salt water used in
scalding the Vegetables will indicate
the quantity OF vinegar required.
About a pound and q half Of salt to a
, gallon of water is the usual allow
ance fer this operation. All Ycgeta-
bles, excepting onions, make better
pickles, if young and tender. l
know a lady who picked o Isck of
yellow butter-Aeans, full-grown, and
bought at the grocery at 4 fancy
price. They were highly and expen-
sively spiced, but when brought to
the table were so tough and stringy
that it was found impossible to eat
them. Beans are not fit to pickle
after tho seed has commenced to
absorb the juices of the pod. The
smaller and greener bean-pods are
the nicer the pickle, When the con-
ditions are right, they make as deli
ciOus a pickle as can bemadc. Very
early and green melons make a fine
pickle. If they will not snap off,
rind and all, without effort they are
unfit for use.
Most bousekecpers differ in their
methods of making pickles; but if
good vinegar is used, the spices the
same and the vegetables tender, the
results will be very nearly the same.
1t is only a question of time. What
mean is this In the long run it
does not matter so much what the
sailing process has been, whether
they have been in salt three days,
twenty-four hours, or only q few
minutes. Very excellent pickles al
be made without putting the vegcta-
bic in salt at all, but it will take a
longer time for the vinegar to pene-
trate it. The object of putting veg
etablcs designed for present vinegar
picking in salt and water is to cX-
tract or reduce the natural juices of
the fruit in order to make room for
the vinegar to enter readily. A very
little alum dissolved in the vinegar
restores the crispncss lost throgh the
action of the salt. All young tender
and green vegetables are adapted to
acid picking, to which sugar would
be inappropriate but ripe vegetables
which have lost their SAP. such as
yellow cucumbcrs are better, when
the acid used receives q due pro.
portion of sugar. Picked fruits
are better when when tbo SUGAR
dominates over the acid of Tho
vinegar. Gloves, cinnamon, and cas-.
sia -buds are. In NV oninion only
adaptcd 10 those nicEals in which
sugar ia used, Mace. mustord.socd
caDgicum or red Dpppors, Crccrn nnn.
pcrs. garlic black nnnnofcorne oir-
ger.ro0t. ba, leaves are hest odanted
to a purelv 9cid pickln,
INDIA P1oKLr,-aftcr pcolino and
sliciDq n root of horsnrodish r6on If
fine. Also n half dozen moIinm si1nd
onions, three or fonr groom nnnnrs
removing tLe seeds and c.bbaaa
Ponr over tho whole offnr miying a
weak brine, and allow II 70 stand
over night, Spice some vincgor with
allspice and mace, odding rI6ves and
If Won liko Hat 4tihn
vinegar and snicn 70 hoiIing ycitb a
small quantity Of aJnm and tnrn i
ovrr tho nickio If viii no CT 70 oat
in three weeks. o"
YorNa BEANa fhnm whom
unite small and tonder POM oyo,
them n brine msdo IN tho n]ronortion
of Al onncc of soIt to nnart n r,tnr
II should he scaldrd Tot thom
stand overnjoht, Drain Off tLo brine
and popr over hot .niced VINEGAR
with atride Of olnm
NAsTrRTTMs-~Irt thcm stand in
salt and water q few days whom thay
should be well drained md scoidinG-
hot vinegar poured over thnm M
snice. Pmt INTO = Enthusiastically
bottle and corked we'll,
PEpprRs. GRrrv,--Tako ont tho
seeds. Sook them for a fnw Iovs in
s0lt and wotnr Tbon nonr ornr
them hot vinegar. They are GOOD
whnn onnncd corofniIv On iGo SsiGJTo
stuffed with cabbage, and thnt NM
into vinegar.
MANaoPs orc modo of vorne and
fender melons Gathered l9to IN tho
season. Ont ont y small SLIGO any
remove The seedy nortion, Stmfr
with small cucumbeFs, radish-nod.
nastnrtinms. vouno onions and conI'
ihovora. or e]nvtbing v0nn% ill.,
using mustard-seod 40 . snicc ohoni
a tea,noonful mt insidc Of each mol
on: replaco tho niece and tio il on
Tho melons md stnGlng i]nrredioDto
should he soaked in bTinc cor two
DAYS before fixing Thorn fer the vinmcD
gar. Pour the vinegar over thnm
scalding hot. with a nicco ofaInm os
lago as a hickory nut to a Gallon "'
Peaches, scalded in salt and wa
ter, thoroughly wined and I"t
spiced VINEGAR ponred ovnr than
make a rood pickle,
GnERK1yG.--Scald in salt and wo-
ter, Drain and nour hot snicoJ VIM
egar over them.
CUoUMBERs.--Tbere are monv diff.
ferent methods for nmttin% ny Az
fine pickle: almost all arc "p GOOD
From two to fonr inches lonr ond os !
thick as the finger, is the hast sizo ,
The anicker grown. tho hotter Ono I
b. - 'HN N.UuCI' CllC |