Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-07-01


ling. Cider vinegar is the best article
Tor the purpose that can be obtained.
Beer vinegar ranks next, but white vim
egar or chemists vinegar should not be
used. The addition of alum. to harden
the pickles. IS not any improvement
upon them as an article of diet, although
it may improve the crispness of their
condition. Salt Injuries the life of vim
egar, and but little should be added to
1t; and much boiling also decreases its
agreeable properties.
PIcKLED NAsrURTIUMs.- Gather the
seeds while green, and drop them into
a glass jar filed with cold vinegar.
When full scaId them in the.j Cover
tightly, and use in week if desired.
Spices to taste can be added.
GREEN BEANS. small, tender
snap-beans, and boil until little soft,
In salt and water. Drain them out with
a skinner, and put them into cold
vinegar. If desired, you can boil some
spices III little vinegar and add to it.
PIoKLED Onions. Peel off the outer
skin of small onions, boil them until
clear or half cooked, in salt and water,
and throw them while smoking hot into
a jar OF cold vinegar, spiced as for
BEANS
VESSELS FOR MAKING AND KEEPING
A porcelain lined kettle is the best
for making all kinds of pickles which
require cooking. Brass, copper or tin
should not be used, as the vinegar will
act upon the metal. But, if necessity
II
must be observed, and they must be
secured to the acme Of brightness be-
fore putting i'll the vinegar. Wooden
or silver spoons, forks or knives should
be employed in preparing all kinds of
pickles. Glazed jars on the inside
must never be used to hold acid pickles,
because they produce a poisonous effect
upon the vinegar. Large -mouthed glass
bottles are decidedly the best for small
quantities !; while wooden firkins can be
taken for larger amounts.
Picked TOMATOES. Slice thin one
peck of green tomatoes into wooden
heaping tablespoonful of salt. LIE
them remain one night. Next morning
pour off the liquor that has gathered !;
turn over them enough vinegar fully to
cover the whole. To each quart of vim
egar used add one heaping tablespoon
full OF ground pepper, cloves and all
spice; also two ounces of white mus
tard seed, and two onions, chopped fine.
Put the whole mixture, after stirring it
we'll together, into a porcelain kettle,
and let it boil just two minutes. Keep
closely covered, and add two or three
roots of horse radish, sliced lengthwise,
to the top of the pickles. This will
prevent all pickles from molding. In
a week it will be fit for the table.
MANGoEs. small, unripe
muskmelons, and cut a narrow, length
wise piece, two or three inches long,
out of one of the side ribs. Scrape out
the inside pulp and seeds with a spoon,
and lie the melons lie in salt and water
(not very strong) for two days. Then
fill up the inside with small bean pods,
raddlsh-seed pods, two or three sticks
of cinnamon, four or five whole cloves,
small pepper or few peppercorns,
small tomatoes and onions, tiny bits of
caulltiower, and several tablespoOnfuls
of black or white mustard seed. Re
place the piece taken from the side, and
tie it closely around with Irvine. Place
the mangoes in the jar where they are
to remain, and pour boiling vinegar
enough to cover them into it. In a
fortnight they will be ready for use.
Picked PEACHES. Select fruit full
grown, but little unripe, and take off
the down by pouring hot water over
them, and then wiping them in soft
cloth. To one peck of peaches take one
gallon of vinegar, three pounds Of
sugar, one ounce of stick cinnamon, and
put three or four cloves into each
peach. Or the spices can be tied up in
a cloth and boiled in the syrup. Put
the fruit into jars, and turn the syrup
over it boiling hot, having taken care
to skim it very carefully-boiling it
with the sugar for twenty minutes.
Cover closely, and set in cool place
for three or four days. Then cover and
keep in cool, dry closet. Some per-
sons add the beaten whites of three
eggs to clarity the sugar-if white sugar
is used, this is needless. Pears and
plums can be picked in the same way.