The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1880-07-22
Vinegar.

Will You please tell me how to keep pickles
from mOuldingf Last year all of my pickles
moulded, and got soft, in spite of hOrseradsh root
and frequent scalding, and everything could do.
As don't want to have such bad luck again,
would be glad if you would publish full direc-
tions for making cucumber and mixed pickles
A YoUSG HOUSEHOLDER.
BLOOMINGTON, Ill
There are, az usual at this season of the year,
numerous inquiries in regard to making pickles,
but it is early yet, and they may be laid aside a
little longer. In the meantime, hope all who
are interested have not forgotten that one of the
chief requisites to success in pickle making is
good vinegar Putting pickles into jars that
have been used for butter or lard, IL n common
cause of mould, and no amount of horseradish
will atone for poor vinegar. Much Of the VINE
gar of commerce is a vile compound, unfit for use
Pure cider vinegar is the best for pickles, but
the thing is to get it pure, for this, as well as
almost everything else that we eat and drink, is
basely initiated. In some things, suppose, we
must submit to be cheated; vinegar, however, is
not one, for there are people who make and sell
the genuine article, in which, I'm sure, pickles
will keep without moulding, provided they are
properly made and cared for.
If you raise your own cucumbers, gather every
morning. Cut them from the vines, and leave a
half-inch stem on every one; reject all over lin
ger in length and also those which are spotted
or imperfect. Rinse, but do not rub off the prick
ly coat, and pack them in n wooden firkin with
alternate layers of salt. Make the top layer u
thick of salt and place over all fitted board
with heavy weight. They will make their own
brine, and remain in good condition. 1t is hest
to keep the bulk in this way, and make up only
a few at time, for cucumber pickles are not
improved by age.
MAKING VINEGAR.
Most thrifty housekeepers have already learned
that it is not a difficult thing to keep the vinegar
barrel well filled after il is once started. Good
vinegar can he made in the course of time from
sweetened water and yeast; it is a slow process,
unless there is plenty Of heat, and much the
quickest and best is to have some strong stock to
start with. ten gallon keg would answer the
purposes of a small family; it should be provided
with faucet and bung hole, and have in it
five gallons of good strong cider vinegar. To
this may he added hard cider from time to time
as space and strength will permit, unless the
supply of fruit be such as tn make cider unnec-
essary. Put all parings and cores of sound fruit,
scraps of tomatoes, scums and rinsings of pres
CRYING kettles, and the pulp remaining in the
jelly press, into a stone jar; cover with warm
water, tie thin cloth over the top, and set in
the sun in the summer; in cold weather, near
the stove. At the end of two weeks strain the
liquid through bag, and pour it into the keg
through a funnel; first drawing out some of the
good vinegar for immediate use. Where much
fruit is used, the refuse portions will be amply
sufficient for keeping plentiful supply of vim
egar on hand, and there will bi no necessity for
consuming deleterious and poisonous acids in the
form of commercial vinegar.-Frairie Farmer.