Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-08-25

KEITH and omit the steaming, but
a little alum will be necessary TO
make them brittle it may be add
ed with the spices-it is best, how
ever, to soak the cucumbers in alum
water for twenty four hours, and
rinse before picking, any flavor of
alum would be very unpleasant,
For a hundred small pickles, put
a quart of vinegar in the kettle, with
halt a cup of sugar, a heaping tea
spoonful Of curry powder. and a
small lump of alum Gf none has been
previously used) Bruise an ounce
of ginger root, and tie it in a thin
muslin bag, with some blades Of
mace, sticks of cinnamon, six bay
leaves, a teaspoon of whole cloves,
and another Of pepper-corns. Boil
these spices for ten minutes, in the
vinegar, then remove the bag and
put in few Of the pickles. Scald
and skim them into the jar in which
they are to be kept. Scald the bal
ance, a few at time, and when all
are done, bury the bag of spices in
the centre. Add red-pepper pod
and root of horse radish, sliced.
turn the scalding vinegar over them,
fill up with cold vinegar, and in
vert small plate on top to keep
the pickle under. When cold, tie
a thick paper cover over the jar.
A bell-metal kettle will make
pickles brighter green than any
other utensil, but the greateet care
should be taken to clean it thor
oughly with hot salt and vinegar,
at the very moment Of using, Any
think cooked in it should be remov-
ed Immediately on taking from the
fire.
Pickles, to keep well, must be
covered with good pure vinegar.
Much of that which is sold contains
poisonous acids, andis wholly un-
fit for picking, or, in fact, any 9th
er culinary purpose. Pickles put
into jars that have contained butter
or lard, will soon become covered
with white scum, and will finally
spoil, unless pains is taken to pre-
vent it, by removing to clean jars
and fresh vinegar.
PICKLE PEPPERS.
Choose fully grown, green pepper
pods; open them on one side and re-
move the seed, being cautious to let
the fingers come, as little as posi-
BILE, in contact with the seed, as
they are very fiery.
Put the pepers into strong brine,
changing it every three days for
fresh. At the end of nine days,
wash them in cold water, drain and
wipe them dry, and fill with chop
ped cabbage, spiced to taste, OR a
mixture Of cabbage, and green TO-
matoes. Chop the vegetables sep
arately, and mix them together hall
cabbage, and quarter each Of the 9TH
er two sprinkle lightly with salt, and
drain in a colander for twelve hours then
mix yellow and white mustard Seed a
little celery seed, and some ground Gin
namon, mace and cloves, with the chop
ped vegetables, and Gil the peppers; tie
each one up with thread. Cover with
hot vinegar, and in two days pour of
the vinegar and return TO the peppers
scaldng, but not boiling hot. To Dol
vinegar impares Its strength.
WEET PICKLE OF WATERMELON
RINDS.
Choose, thick, crisp and tender rind
from ripe melon. Pare of the hard
part. and remove the soft inner pulp
Cut the rlnd into pieces ofunlform size;
soak these in salt and water over night
then rinse in cold water and put them
INTO lukewarm water, to stand on the
back Of the stove for three or four hours
where they will keep warm without
cooking. Afterwards lay them in coid
water over night, and 10 the morning
drain and wipe them dry. Make syr-
up with a pound OF white sugar to pint
of vinegar; if that is two sweet to suit
the taste, use more vinegar. Boil the
syrup and skim it, then put in the pre-
pared rlnd and cook it slowly until 1t
looks clear. The Spices, which should
be scalded in the syrup, may be thrown
in loose, or tied IN a thin muslin bag
Use half an ounce OF cassia buds (or an
ounce OF stick cinnamon), haitian ounce
each of whole allsplcO and blades OF
mace, quarter Of an ounce OF whole
cloves, and piece Of bruised ginger
root to each quart of vinegar Bury
the bags Of spices in the jar with the
Iruit, pour the scalding vinegar over 1t,
and set away, closely covered, until the
following day, when the vinegar is TO
be drained off, scalded, SKINNED, and
to the jar, boiling hot. The |
next day, scald the fruit in the syrup
aud put it away with small plate in
verted on top to keep it under the liquid.
Hints on Horse KQeDiuQ