Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-07-02
FARM AND GARDEN,
roR THE HOUSEWIVES.
@he Management OF PickIes-Hot In
~ dian PiclkTes.


IA zed earthen jars; these latter are glazed
! it'll lead, and this, when dissolved by the
IA of the vinegar, is poisonous. 1t is es-
Rental that green pickles should be well
tcosed. Bottles are best corked and closed
with wax, and for tying down jars, bladder,
wash-leather and gutta-percha tissue are
gocd. .---- "a
Green pickle Jars should be examined oc-
cassionally, aud if mould is found to have
accumulated, and the vinegar TO have be-
& - insipid to the taste, It should be
poured away, and new vinegar which has
been well boiled with little spice and al
loved to cool, poured on. BY attending TO
these directions, pickles may be kept good
for many years, and viii rather become bet
ter than worse. Walnuts especially always
improve after several ears keeping, and TO
be in perfection should never be eaten
new. a H s.-a
Picked LemOns.-T&se small lemons
with thick rinds, and rub them with piece
of flannel; then slit them half down in four
&qaarters, but not through to the pulp; fill
~ silt with salt pressed hard in; set them
.slhght in pan for four or
y ,e days, until the salt melts; turn them
rice a day in their own liquor I'M
tender. Make enough pickle to cover
en- of good vinegar, the brine Of the
lemons, Jamaica pepper, and ginger; boil
: md skim it; and when cold, put it to the
lemons with two ounces OF mustard seed,
and two cloves of garlic 10 every six lem
ons. When the lemons are used, the pickle
will be useful IN fish and otter sauces.
More easily made than green pickles, and
more generally approved ars hot pickles.
The following is good receipt for
Telloto Picble.-To each gallon of vine
gar take quarter of pound of brown mus
tard seed, two ounces Of long pepper, two
o( black pepper, two Of garlic, one of tur-
meric, quarter of an ounce of mace, half a
pound of salt, and few roots Of horse-rad-
ish. Let the salt and spice be well dried,
and put them into the vinegar cold. Gather
your vegetables on dry day, stew over
them little salt, and let them stand two
or three days, then put them on a hair
sieve, either in the sun or by the fire to dry.
Put them in large jar with the vinegar,
and let it stand by the fire for ten days; it
must not, however, be allowed to become
any hotter than new milk.
The above pickle is much relished by
those who like very hot things, bus for or
binary palates the receipt given below is
more confidently recommended.
Indian PickLe.-To each gallon of vine
gar (coldl add half a pound of mustard, six
ances of turmeric, handful of salt, and
+ tile grated ginger; boil the vinegar and
spices together and let the mixture cool.
Boil or scald the vegetables with vinegar,
taking care to have among them a little
garlic ard some onions; put them in your
Jar, and pour on the pickle. Afterwards
nut in the jar bag containing quarter
g ~
per, one of black pepper, one OF cloves, and
half an ounce of cayenne.
For general household use this
'4ndian picklen is one of the best
that can be made. 1t is well to keep
1t in two large jars, each Of which should
hold sufficient for the years consumption;
from one of these the pickle can be taken
for eating, while the Other is being filed and
is getting ready for use. A variety of vege-
tables may be put in this pickle-French
beans, mushrooms, cucumbers, cauli1oW-
ers, apples, csbbages, celery, radishes, rad
ish-pods, etc. French beans should be ia
ken when small, and put in whole; cauli-
flowers should be cut into separate branch
es; and cucumbers and apples should be cut
J in slices, or quartered il not too large; if
cucumbers are not TO be had, vegetable
marrows may be used instead of them.
Red cabbage should not be used in hot
pickles, or i will spoil their color Gas will
also walIuts); snail white cabbages should
be quaytered, salted for three days, squeezed,
and set in the sun to dry; celery should be
CRIT into three-inch lengths, and the green
tops should be cut from the radishes. The
pickle may be made when the earliest vege-
tables are in season, and afterwards, as 9TH
er kinds come to perfection. The harder
kinds may be boiled in vinegar, and the
softer scalded with boiling vinegar, and,
when cool, put into the jar. Soft vegeta-
bles such as cucumbers, viii not bear boiling,
which would make them go to PUPPY mass.
When new vegetables are added to the jar,
the whole be well stirred up with a wooden
spoon, as the spices and more solid parts OF
the pickle are apt to settle at the bottom.
y 4 mettle spoon should never be used either
for stirring pickle.jars, or for taking out
their contents. The necessity for keeping
the jars thoroughly closed is not so impera-
tive with hot as with green pickles, as they
are not apt to 60 mOuldy. 1t should be re-
3 rendered that all vegetables for pickle
,aking should be gathered when dry.
Preserving, Etc.
= PLuus.-There are several varieties OF
pums. The richest purple plum for pre-.
serving is the damsOn; there are of these
large and small the large are called sweet
daInsOns, the small ones are very Iich fla
vored. The great difficulty in preserving
pums is that the skins crack and the fruit
comes to pieces; the rule here laid down
for preserving them obviates that difficulty
Purple cages, unless properly preserved
will turn TO juice and skins; and the large
horse plum (as it is generally KNOWN come:
~1mpletely to pieces in ordinary modes o.
SERVING the one recommended herei1
Keep them whole, full aud rich.
PreSerUe Purple Punishable Z
f clean brown sugar clarity it a!
ain these receipts; when perfectly
rfboiling hot, pour it over the plums
Kicked out all unsouud ones anC
Il ...e lot them remain in the syrup TIVE
ii &c. , il of; make 1t boiling hot
mmi,r it over again; let then
ere day or two, then put then
Sc tGketile over the fire and sim
Iti&l the syrup is reduced, ant
Dsn;0ne pound of sugar for eacl
OUTS. Small damsons are yer,
ed as cherries OF any other rip
harify the syrup, and when boilin!
"a the plums let them boil yer.
kntil they are cooked and the syru
Pat them in pots or jars the mex
ecuro as directed.
500 Preserve PlJIntS sgitb0ut the Skins
Jur boiling water over large egg or mag
L num bonum plums; cover them until it
cold, then pull off the skins. Make syru
of pound of sugar and teaeup of waite
for each kind of fruit; make it boiling he
and pour it over; let them remain for a da
or two, then drain it off and DO
agafa; skim it clear and pour
hot over the plums; LET them renal
until the uext day, then put them owe
= She fire in the syrup; boil them yer
: gently until clear; take them from tn
syrup with skinner int The ? OTIS or ia
: boil the syrup until rich and thick; take o
any scum which may arise, then let it Coz
3 and settle, and pour it over the plums.
brown sugar is used, which is quite as goo
except for green cages, clarity it as directed
To Dry PlluaS.-Split ripe plums, tai
the stones from them, and lay them o
plates or seVes TO dry in warm oven {
4 hot sun; take them in at sunset, and do nC
put them out again until the sun will /
upon them; turn them that they may
4 |. Al,