The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-10-04
Picking.

pare; but as they will be used 1t is we'll to
make them as perfect and as little in
furious a. possible. Many pickles that
look the finest are very injurious and often
poisonous. All that are of vivid green
are doubtful. In most cases they are
"greened" by being left to lie some little
time in a copper vessel covered with vine-
gar, which naturally absolbs some portion
of the copper. That, all will be likely to
know, ia poisonous. When left but a
short time in such vessels the vinegar will
not take up 40 much Of the poison as to
be deadly, but it certainly is injurious,
though perhaps imperceptibiy So to any
one. To some more delicately organized
There is no necessity that pickles should
be green. 1t is q mere fancy, matter of
taste, and of late years is in great meas
ure discarded; and almost all pickles are
made in porcelain or enamel lined kettles.
But with proper care good brass kettle
is perfectly safe, we think, and much
preferable to the enameled or porcelain
lined kettles. These kettles burn easily,
and after enything has been burned in
them q few times the lining crack1, fakes
of, leaving spots OF the iron OF tin bare,
and then anything delicate will be discol-
seen it stated that there is some reason to
think if the enamel on these kettles is
once cracked they are almost as injurious
as brass or bell metal. Any acid that can
find way under the glazing absorbs some
injurious property from the composition
with which porcelain or enamel is made.
OF this We cannot speak with certainty,
but We have always used brass kettle
and neversaw any injurious effects from it.
No one should ever use kettle of this
material who cannot be depended upon to
be exceedingly particular in keeping it
scrupulously clean. To be sure, cleanli-
ness is important in the use of all utensils,
but in brass it is an absolute necessity.
Just before using brass kettle see that it
is carefully cleaned with salt and hot
vinegar. Rub it all ovef the inside, over
the rim, and around the ears, where the
handle fits in, till every part shines like
the pune yellow gold. .Imme1iately after
it Is used aud taken from the fire remove
the contents at once. After q kettle is
thoroughly cleaned no harm comes from
its use so long as it is kept over the fire;
the mischief arises from letting anything
stand in it and cool.
In scalding any kind Of pickles, as soon
as that work is done empty the contents
into q wooden or earthen bowl, and i'm
mediately proceed to; scour the kettle
again, even though the same articles are
to be returned to It as soon as changed
into another water or more vinegar. These
are very minute instructiOns;. but they
are necessary wherever brass kettles are
In use. aasE
Wine vinegar is used by many to make
pickles; but pure cider vinegar IL the only
kind we would willingly use for that pur-
pose. In the county one can make ones
own vinegar (even If there are but few
apples) with small cider press. After
the Juice Is pressed out let the cider fer
ment, and then if the weather il still
warm, set the key or barrel in the sun.
and put an inverted glass bottle in the
bung. A gallon Of good cider vine
gar added, and brown paper dipped in
molasses,. dropped in II there 10 no
I" mother in the vinegar jug, will. af-
ter little, make the best Of cider vinegar.
Add little molasees, brown sugar, and
good homemade yeast, and occasionally
the skimmings from jellies and preserves.
If too cold when the cider 10 pressed cut,
let the barrel be put into . cellar that
never freezes and remain till warm spring
weather, then set in the sun - above
directed. Keep the barrel closely stopped
30 that no dirt can enter after the vinegar
il made, and it can be constantly replen-
ished as it grove too strong. by adding
fresh cider 0ccasfnna1ly, . little at . time:
and thus you need never be out Of good
vinegar. Be sure that II il never frozen.
Save all apple, peach and pear peel.
ings and the cores and pits and all sound
pieces Of fruit; cover with i little water
e. u .. T.