Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1881-08-03
To Pickle CucumberS.

Samuel says his mouth waters every time
he thinks of my good new cucamber pic
kles. | know very well he was limiting To
have one to eat last thing before he went
To he'd, and don't approve of it, so said,
water await won't hurt you, I'll war
rlntH' just have 10 watch him like rs
though he was Il nussling; if don't he
would eat four times day and then take
"a piece to bed with him. Only night be
tore last, after I'd hui good nap woke
and heard his jaws Il. going, and heard
him seeking TO restrain his smoking lips.
said, Are you dreaming, my love?
lie said, "Yes, love; dretmpt that we
was seltin' under the laylock bush over by
he old bee tree, an you looked round so
bcwitchin', like, with your hair all banged.
that ! snatched buss qucker'n Il hullpOut
would snap ~ worm Then pretend
ed to sink off asleep, and what would |
hear hu my old man sling an apple core
against the wall There he'd been eating
harvest apples in bed, while |, his lawful
spouse, was asleep and dreaming whole.
some drramsi
This morning at breakfast Sum suggest
ed that I'd better tell the women OF Inc
OHIO Farmer nv way of making pickles.
Well, have two ways-both good if you
take his testimony. For present use take
the very earliest that Cume-aboul the size
Of my thumb or less lay them in weak
brine day and night, then wash them
well and let them lie in clean co Il water II
few hours. Then place them snugly in
jar and prepore my vinegar to pour ove'
VAIN We will suppose there are twenty
five small cucumbrrS, which will require
one quart of good strong cider vinegar
70 tins add one cup of brown sugar AMI n
small handful of bruised hurseradlsh roots.
and if you are like my Sun you will want
Il flavor of onion; if so, put one INTO the
p reclaim keLIie with the vinegar and rad
sn, lot it come to the bolt. or quite so. and
when it has cooled off II Il lie pour it on the
pickles, and they will be good tn eat in
Twelve hours after Young hoeIs. Slrng
beans, and even paringS OF cucnmhCr'
scalded till soft and tut into this pickle
are very good; bnt ones uHgm"n mus
decide about the prolrctv of eating sucl
things at th> season Of the wear. We ha,
better DENY uut selves many doubtful rdI.
bles Than run any risks.
tell Sam that expect t. be left "A lon,
widow that II splsm ut bilious cole "a
cnolra mnrbIS will double him up like
| jtck-knife anA uocke him in the gave.
| To make pickles the her wy, o knei
by the year, prepare Them with brInc ia
same rs hose for present use. place then
in u clean brass or copper kettle rri pon
cid"r vinegar over them. Pat in wv
onions, II tablespoonful erch of black i.ei
per grains and cloves, and 4 good iIardiu
Of horser dish roots L"t hem beat 81 w
| ly; when Scildng hot take thrm OFT IN.
place them cbmpacty as possible ia gia1
| its-any Uud ones without COverS--O
small stone jars. Pack in very closely
aud when the jars are filled pom the h'
vinegar over, topping on; with Il cov"rln
of tn, ROOFS. Fake bits Of thick muslin o
drilling, two OF three tIlicNue-seS, an,
-pre ed warm sealing wax between in on
place, then put tn covers over he tops q
the jars, press down, and secure fi'mi
with "a tapping thread. To be kept in
cool, dark place. We have kept the,
small, firm, sound little pickles for tire
years They are very nice. always kee
them out of Sans reach. 1t i no. RICH
TO tempt the weak.-Ms. SIM StarkeU, i,
Ohio Farmer.