The Lake County star. [volume] (Chase, Mich.) 1873-current, 1877-09-20
THE HOUSEHOLD.
PICKLES..

.os
~ ..,,.,.. ,,,.a,,. 10 ,,,o,r loo In
MANY nouso "ivo" piep"'o p'o"ss =.
nearly as great an abundance anu va
uCty a. they do fruits for sauces,
~ inc Countless. with Widow Be
IrXrL s. ss.s. a.,,,h.e,, ,.ovor-
uVs'n". tnoy "ios "0''s"''". 49,
ageF and one cant nave 700 many Oh
them in fact those put up as sweet
'nickles. such IA neacbes and pears.
49, a. a. 80. - ..a.d ~, cor,
>nap '~no INC pi"oo " " y.
49, fruit whether tney are as whole
Come or not il O debatable question.
"What do Won think ofvour Yankee
o., ..,ss s-,.,,a - so-a,crar
e's. esA. ''-0.'u " |" -
VINO mad been doing America 'Oh,
they're q pickle eating eet. - responded
he. "The MoiI1an Rha aMwhite and
t,,,r f,o,,, ...,.s- -sah,. "a 49, .,,
e.''ns P,eNies, anu .-o 1'10''
scarcely cast ashadow from the same
cause, b ANA asffe HAY, we can
safely challenge INV raca NJ neonya In
,,.od.,oa !. 49, ~ 49, 49, go
neOl hst VI euiOdoo en"s
yearly nnd their way tothe pickle Jar,
then can ourselves. y, $40, ,dT pe
va~at.h,as ~ .,v.,.,. $4,000. i VI
mt TrTar horJs ~ 1870 49, 'p.,o J o
cc,,nt ~ t,,ar,saives S.,t,a, ~ SS,s ~
ricL Inn arr;Ves ana - III s;s,tllS tI e -,
aro arsilv s,hmarrs5 IN t,,a;. cruy
hatb "a wa cossidas az NY . av ~Iv sI
at the Goal IF vecatah n Z" ~ t 81 ~
Eruits af infnita ysrietv shss" AZ
sa,en sota AnnIas ,esohs s ,'I,,, sne
rasrs '. cSarrias rf entrants ali ara s,,s,
tns,ts3,s - haiSy Tarrsaad - ~ ,es,s,
oS tha ,,ict la tsS. even tho Scsnsot;n
fowl 10 forcad IN nav trihnte tharetoW
nickled eccs heii,g iseckr"wiaSreJ a
%ncv dish pr oar,,ieHy,,c SvhsIs rvho
If ma bnt know that nick 7ct, sonsa ;s n
Savorita dish With aiiFand nieEied col.
OBSERVATION-DISCLOSURES ,,,t;,ar 1t,,Se sol nf
cr,es' - ii''.fr-V 1870 "'~~'V
CnCIIMRrR Pickles. =. Most peonle
nacS c,,cnmhars In 10 70 or t,hs q. p. snn,'
&c tI,e v y - n;chad mi wasbad t Sov
inc as3tGvar cacI, Ia ver ,th,,s1 iisLing
= sfronv hrine S1bicR covarinc Them
will nreserve them anv desired len ~th
Of time INT in this wav we are ohio
Ell to soak them ~ long time before
thew are fresh enough far the.yinerar'
and they lose their fine green color and
can ONLY regain il by being soaked i'm
copper or brass kettle, process
which all admit to be poisonous and
unsafe. Wehavelately learned another
way, and one which is. highly recon-
mended. A lady who has put down
her pickles in this manner for several
years, having them crisp and bright
always, and never losing one. She
pours q hot brine over them, letting
them remain In 1t day and night,
then reheats the brine, and covers them
again, repeating the operation the
third time. Then the pickle y made
or strong, cider vinegar, with sliced
horse radish ana piece or alum as
large as q walnut 70 every two gallons
or pickles: This IS heated and poured
on the pickles In the same manner as
was the brine-two days intervening
between the unes Oh pouring on anu
OFT ,i...,,s
Here Is another way whicn looks dc,
sirabie, and they are SAID 70 Keep well
year or more. !t Is 10 drop the Gu.
cumbers into boinng not water, put
not boil them. Let them remain ten
minutes, then wipe them Dry ana drop
them into cold splced vinegar, anG
they Will not need TO be put In salt and
water. ' ..ttl as1i
RIPE CUCUMBER PICKLES. - Pare
them and take the seeds out, cut them
across the cucumber, and they will be
in rings (which is the fashion nova
days. soak them in weak alum and
salt water twenty-four hours or more;
nour this water ofF and rinse them.