The Panola weekly star. (Sardis, Miss.) 1882-18??, 1882-01-14
Dletetic Value Of Good Pickles.

Tho actual dictctic value Of good
pickles ranks with that Of condiments;
they are simply aids to the appetite and
they affect digestion only relatively I'M.
less they are consumed in enormous
quantities. Eaten In ordinary fashion.
they ara solely a medium for the absorb
ton Of vinegar and spice, or useful as a
modification Of q too greasy dish; n few
drops Of vinegar or lemon juice would
serve the same purpose. When vinegar
Is taken moderately Il augmcnts thr ac-
ton Of the salivary glands, assuagcs
thirst. and slightly facilitates digestion
by acting rs a solvent upon certain pro-
tern compounds; used in exees It I'M
pairs digestion, thus preventing tho
proper assimilation Of nutrimcnt. and
causing cmaein,ion. No more striking
Illustration Of is opposite effects ran DO
given than hY contrasting its use by the
field laborcrs u Southern Europe. who
mix n gill Of vinegar and a pinch Of salt
In a gallon OF cold water. aud drink II
Will, working In the sum-, and unwiso
young women who drink II clear 10 NJ
duce their flesh. The legitimate effects
Of vinegar nrn common TO many acid
fruits, such rs c%urrants, barberries,
goosebcrrics, c~ranbcrrics. lemons and
lines. and vegetable picklesof all kinds.
Therefore. We may b. justified In ac-
cording praise TO pickles. especially TO
those made by the well-conductcd
housewife who will no morr put copper
cents among them or boil thcm In q
brass kettle to green thom than she will
expose her family to the dangers of
those cupso Of cold poison with which tho
popular fancy credits the pickle traders
mingling wah their wares. Well she
knows she may produce. reasonably
gwen pickles without becoming n rival
Of the illustrious compoundcr Of aqua
tofina. The minor dangers Of picking
her acidulous dolicacies In tin or glazed
~earthcnwarc vessels she win also avoid.
since she win DO aware that boiling
vinegar will take unto itself q modicum
Of the metal and q portion Of the lead
which often enters into the composition
Of the glaze; she will also preserve them
In unglazcd earthen or glass jars fof
like reasons. and keep them In cool
place closely sealed from the air; - the
vinegar II absorbed she will replace V,
so that thcr Il always nm inch or moru
above the pickles. n from = large lara
little Is 10 be used. she viii take out thai
little with = wooden spoon, and at once
carefully replace the coverings or corks;
the best covering ovcr the lids u Jars of
the corks u bottles y q piece Of bladder
wct IN cold water and then tightly tied
down In such . way As 10 exclude all
air. n tho presence 81 copper Is feared
In pickles which aw bought. a bright
steel darning or knitting needle placed
among them and allowed 10 remain fol
n couple Of hours viii acquire q percept.
siblc coating Of copper. Tho addition q
alum TO pickles for the purpose Of hard
ening them Il ANOTHER questionable
point. Alum Il > powerful s~stringcnt,
and il effect when u>cd In excess, Il
10 check the sccrrtious. and consequent
~ 10 impair normal health. II used q
make pickles crisp. not mrre than : salt
spoonful should Be sdded 10 each gallon
this quantity might not prove injurious
- bui . small portion Of u vould b
consumed ~ ~ Individual --Hsisef c>-
~, n N. J. zlNss