The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-10-16
sEAsONABLE RECIPES.
[From the Country Gentleman.l

INSTITUTIONS the flower has
gone off, take the green seeds that re-
main; pick off the stems, and put them
in sufficient cold vinegar to cover them.
They will keep good year, and may be
used as a pickle, or instead of capers for
boiled mutton.
PICKELETTE.-Four large crisp cab
bages and one quart of onions cut fine !;
two quarts of vinegar, two pounds of
brown sugar, two tablespoonful each of
mustard, black pepper, cinnamon, tur-
merle and celery seed; one tablespoon
full each of allspice, mace and pulverized
alum. Pack the chopped cabbage and
onions in alternate layers with a little
salt between. Let stand until the next
day. Scald the vinegar, sugar, spice
and alum, and pour over the cabbage
and onions. Do this three mornings in
succession. On the fourth morning put
all over the fire and boil five minutes
When cold put into small jars.
A POWERFUL ANTIsEPTIC.- Professor
Klebs of Prague announces that the ben
zoate of soda is the best antiseptic in all
infectious diseases. 1t acts, as the ex-
periments of the author show, very pow
erfully. 1t is claimed that daily dose
of from thirty to fifty grams to n full
grown man will render the poison of
diphtheria imperative. The benzoate is
prepared by dissolving crystallized ben
zoic acid in water, neutralizing at a slight
heat with a solution of caustic soda, dry
ing, and then allowing the solution to
crystalline over sulphuric acid under a
beIl-glass. Large doses do not appear
absolutely necessary. Good results may
be obtained by the daily administration
of about twelve grams.
CHOw-CHOw.-TwO quarts of cucum-
bers-One quart very small, and the 9th
er about finger in length. Cut the
large ones into inch pieces. Three
heads of caulifiower picked into pieces,
four large green peppers sliced fine, two
quarts of small onions. One gallon of
cider vinegar, half pound of ground
mustard, three cups of sugar, one cup
of flour and one ounce of turmeric.
Mix the flour, mustard and turmeric
smooth in a little vinegar. Place q
porcelain kettle upon the stove with the
vinegar and sugar; after it is warm
throw in the mixed mustard, ETC., and
boil, stirring carefully to prevent burn
ing. Have the pickles all prepared by
scalding the same as for Indian pickle
Let them boil in the vinegar for a short
time, stirring constantly, then bottle and
seal.
INDIAN PICKLES. I'm English Rec
ipe).-Two gallons of good vinegar,
One-fOurth pound ginger, two ounces of
allspice, one-half ounce of cloves, one
half ounce of Chill peppers, four ounces
of black pepper, four ounces of coarse
salt, two of garlic, two ounces bruised
shallots, One-fourth pound of mustard,
two tablespoonful of powdered alum.
Tie all these ingredients in bag and
boil in the vinegar twenty minutes.
Take small cucumbers, onions, beans
and tomatoes, scald them in boiling,
sailed water by pouring the water over
and letting them stand until cold, in
stead of putting over the fire to scald.
Then scald in clear water. The cucum-
bers viii not need to be scalded again,
but the onions, beans and tomatoes will
require several seedlings. Wipe them
off and throw into weak vinegar for
twenty-fOur hours, then wipe them off
and cover with the Indian pickle. At
ter they have been in that for three
weeks take them out, drain, and put in
to pickle-jars, strain the Indian pickle
over and seal tightly. They will keep
for years.