Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-07-21

Care should be taken to observe the
exact time. The bottles will be apt TO
fly if the beer is pu. in them too soon;
if the liquid stands too long it will be-
come vapid. IL will be fit for use the
next day, and does not keep 80 well as
ginger beer made in the other way.
The bottles, as soon as empty, should
be soaked in cold water, well rinsed and
scalded, together with the corks. In
this manner they may be made to serve
many times in succession.
VIII you please tell me how to keep
picklessfrom moulding? Last year all of
my pickles moulded, and got soft. in
spite Of horseradish root and frequent
scalding, and everything I could do
As l don't want to have such bad luck
again, l would be glad if you would
publish fully directions for making
cucumber and mixed pickles.
There are, as 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 for httle
longer. In the meantime, l hope all
who are interested have not forgotten
that one Of the chief requisites to sue
cess in pickling making IS good vinegar.
Putting PICKLES into jars that have been
used for butter or lard, IS common
cause Of mould, and no amount OF
.horseradish will atone for poor vinegar.
Much of the vinegar 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, l suppose, we must sub
NIT to being cheated; vinegar, however,
is not one, fox there are people who
make and sell The genuine article, in
which, I'm sure, pickles will keep with
out moulding, provided they are proper
" made and cared for.
Ifyou raise your own cncumbers'
gather them every morning. Cut them
from the vines, and leave hali-inch
stem on every one; reject all over
finger in length, and also those which
are spotted or imperfect. Rinse but
do not RUB of tie pricl;ly coat, and
pack them IN wooden htkin with
alternate layers Of salt. Make the top
LAYER a thick one of salt, and place over
all a fitted board with a heavy weight
They will make their own brine, and
remain in good condition. It is best to
keep the bulk in this way, and make up
only few at time, for cucumber
pickles are not improved by age.
MAKING VINEGAR.
Most thrifty housckecpers have al
ready learned that it IS not a difficult
thing to keep the vinegar barrel well
filed after it is once started. Good
vinegar can be made in the course OF
lime from sweetcncd wafer and yeast;
it IS a slow process, unless there is
plenty Of heat, and much the quickest
and best to have some strong stock to
start with. ! ten-gallon keg would
answer the purposes Of q small family;
it should be provided with a fau Get and
a bung hole, and have in it five gallons
of good strong cider vinegar. To this
may be added hard cider from time to
time, as space and strength will permit,
unless the supply Of fruit be such as to
make cider unnecessary. Put all par'
.incs and coarses Of sound fruit, scraps
OF tomatoes, scum and rinsings prcsery-
'ings kettles, aud the pulp re naming in
the Jelly press, into . stone jar; cover
with warm water, tie thin cloth over
the top, and set il in the sun III the
summer in cold weather. near the
stove. tile end Of twa weeks STRAIN
the LIQUID through a bag, and pour il
into the keg throug funnel; first draw
ing out some Of the good vinegar lGr
immediate use. Where much lrut is
used, the refuse portions will be amply
sufficient for ks pug plentiful supply
ofvinegaT On hand, and there will be no
:. cc1ctiessity for consuming doleterious and
poisonous acids in the form OF COM
mercial Yinegar.