The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1874-11-06
Indian Pickle.

This consists of all kinds Of pickles
mixed, and put into one large jar
gherkins, cucumbers sliced. button on
ions, cauliaowers broken in pieces, rad
ish pods, small string: beans. Lay
them on platters, and cover with
salt for three days; then scald them
in vinegar for few minutes; skim out
into the jar. Cut largo white cab.
bage into quarters and chop it fine, salt
it thoroughly over night, and then add
to the pickles. To one gallon of strong
vinegar put four ounces Of race ginger,
bruised, two ouuces of whole pepper.
corns: two ounces Of allspice, four oun-
ces of tumeric, one pound Of the best
mustard. The vinegar and all the
ingredients, excepting the mustard,
must boil together for twenty-five min
utes. Then strain it into pan, put
tho mustard into a bowl, and wet it up
with vinegar, mixing it until entirely
free from Jumps, adding the vinegar in
small quantities. Then mix it with the
spiced vinegar, and turn all the pickles
into the pan, mixing them we'll to.
gether. Put them all into the jar and
cover tlghtly..: =.
How to take Care of China and
Glassware.
In the average household few things
suffer more from ill usage than porce-
lain. and glass, especially the finer kinds
Of such ware. We copy from the Bos.
ton Journal Of Chemistry a few prac-
tical suggestions on the best methods
Of cleansing and preserving these fragile
materials:
One Of the most important things is
to season glass and china to sudden
change Of temperature, so that they
will remain sound after such exposure
to sudden heat and cold. This is best
done by placing the articles in cold
water, which must gradually he brought
to the boiling point, and then allowed
to cool very slowly, taking several
hours to do it. The commoncr the
materials, the more care in this respect
is required. The very best glass and
china is always we'll seasoned or an.
nealed, as the manufacturers say, before
it is sold. Ii the wares are properly
seasoned in this way, they may be
washed in boiling water without fear of
fracture, except in frosty weather, when,
even with the best annealed wares,
care must be taken not to place them
suddenly in too hot water. All china
that has any gliding on it may on no
account be rubbed with q cloth Of
any kind, but merely rinsed in hot and
afterward in cold water, and then left
to drain till dry. If the gliding is very
dull and requires polishing, it may now
and then be rubbed with a soft wash
leather and little dry whiting; but
this operation must not be repeated
more than once q year, otherwise the
gold will be most certainly rubbed of
and the china spoilt. When the plates,
ETC., are put away in the china closet,
pieces of paper should be placed be-
tween them to prevent scratching on
the glaze or painting, as the bottom of
all ware has little particles Of sand ad-
herring to it, picked up from the oven
wherein it was glazed. The china
closet should be in dry situation, as
damp closet will soon tarnish the gild-
ing of the best crockery.
Preparing and Packing Poultry.
Poultry should be fat, and kept "a
hours from food before killing to have
the crop empty. Food in the crop
sours, blackens the skin, Injuries the
sale Of poultry, and buyers will not
pay for this useless weight. Opening
the vein in the neck or bleeding in the
mouth is the proper mode of killing. If
bled inside the throat the bill should be
pred open with piece of chip and the
poultry be hung. up by the feet on a
line. This makes bleeding free and
prevents bruising. The head and feet
should be left ON and the entrails
in. The flesh should not be
mutilated in any manner. Tur-
keys and chickens dry.picked keep
much longer and sell higher than the
scalded. If the picking is done by
scalding, the water should be heated
just to the boiling point, and the poul-
try held by the feet, dipped in and out
Of the water four or five times, counting
three each time in and out. The work
should be done. quickly, neatly and
thoroughly. After picking, hang up
the poultry by the feet in a cool. drv