The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1877-09-21

this material who can moi be depended
upon to be exceedingly particular N
keeping Il scrupulously clean 10 s.
sure, cleanliness IL important IN the rs.
Of AL utensils, but in brass Il Il an abso-
lutte necessity. Just before using a brass
kettle see that IL is carefully cleaned
with salt and hot vinegar. Rub 1t all
over the inside, over the rim, and
around the ears, where the handle fits
in, till every part shines like the pure
yellow gold. Immediately after IL II
used and taken from the fire remove the
contents at once. After kettle IL thor
oughly cleaned no harm comes from It's
use SO long as il IL kept over the fire:
the mischief arises from letting any
thing stand in Il and cool.
In scalding any kind Of pickles, as
soon rs that work Is done empty the
contents into wooden or earthen bowl.
and Immediately proceed 10 scour the
Giles are TO be returned TO IL as soon AS
changed into another water or more
vinegar. These are very minute in
structions; butthey are necessary wher-
ever brass kettles are in use.
Wine vinegar Is used by many to
make pickles; but pure cider vinegar i
the only kind we would willingly use for
that purpose. In the country one can
make ones own vinegar (even II there
are but few applcs) with - small cider
press. After the juice is pressed out let
the cider ferment, and then, ii the
weather Is still warm, set the key or
barrel in the sun, and put an inverted
glass bottle in the bung-hole. gallon
Of good cider vinegar added, and brown
paper dipped in molasses, dropped in
il there Is no another" in the vinegar
jug, will after little make the best Of
cider vinegar. Add little molasses,
brown sugar, and good homemade
yeast, and occasionally the skimmings
from jellies and preserves. II too cold
barrel be put into "A cellar that never
freezes and remain till warm spring
weather, then set in the sun as above d.
rected. Keep the barrel closely stop
ped SO that no dirt can enter after the
vinegar is made, and it can constantly
be replenished as il grows too strong
by adding fresh cider occasionally, lit
tie at time; and thus you need never
be out Of good vinegar. BE sure that il
Is never frozen.
Save all apple, peach and pear peel
ings and the cores and pits and all
sound pieces Of fruit cover with "A little
water long enough To extract the juice.
Strain and put into the vinegar barrel,
and in few days the vinegar will be as
perfect as il fresh made. To prevent
the possibility Of having inferior vinegar
for a few days after adding to the bar
rel, have the forethought to keep Jug
always filled for constant use, and be at
the personal trouble of seeing that il
Is full every time before making any adj
ditions.
Keep pickles in glass jars il possible;
il not, in unglazcd stone jars. Glazed
jars are as poisonous as any bell-metal
kettle can be. Having once bought
your glass or stone jars, keep them for
that purpose always. Never allow them
to be used for any thing else. As soon
as one Is emptied wash, scald, set in the
sun till well sweetened, then cover up
and set away carefully for another year,
saving all the covers and corks.
II all kinds Of pickles are not kept
well covered with vinegar they will soon
turn soft and mold and be ruined. II
in stone pot turn saucer bottom up
over them and then cover closely. Ii
in glass have covers tightly screwed on.
Pickles should all be examined every
few weeks TO see if they are keeping
well, and il there il the least uncertainty
pour out the vinegar, scald. skim, add
a little sugar. then pour out the pickles
again hof and cnyar clnGqlv
In gathering cucumbers for pickles,
if one raises them, they can be gathered
All through the summer, put into brine,
and kept till the season closes and You
are ready 10 make them into pickles.
Pick none longer or larger than your
finger, and measure by the little finger
as far as possible. Leave a small bit
Of the stem on as they are
gathered. If this precaution l. not
taken and the skin by the stem il torn
and blceds the cucumber will not keep
well. Rinse after gathering one by one,
handle gently 50 as not TO rub of the
prickly coat, and pack in wooden fir
kin or half barrel, with Layers Of salt
between each layer Of curumbers. Keep
the top layer well covered with salt, and
press them down BY board anda clean
stone on top, and this will pack them in
the salt closely and keep them SO, and
thus make all the brine needed. No
scum will rise, aud they will keep a long
time, retaining both color and iirmness.
Mrs. II. w. Bccchcr, ia me Chrlst.an
49,.