New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-05-30

pickles. however is generally used by dealers ana
growers 10 mean preserved cueumDers. LUIS .ess-
table is grown principally In this country IN vest
chester Oneida and Niagara Counties, thr NiCIhiy
of Huntington. Long Island, parts OF NeW-1eIs'y'
Northern illinois and the vclnlfes oil SlI Naukse'
Wis. and san Francisco. In Westchestet C9qnn'y,
from Chatham down. the growing OF cuchmDefS -
one Of the main Industries. The fields vary IN eX,
tent from taS dozen to fifty acres, and the anhaai
crop OF the county Is estmated d.
for gathering the cucumbers lasts from August ~
to September H.. The crop Is well MANFRED IA we
hill before PLANTING Care ~ needed, WINE tne
vines are growing. to keep the striped pug rom
destroying 10. prOtracted drouth - also disas-
trous to the cucuRbers and last year IL redlced mo
yield an acre from 100000 10 10000. The crop -
sold by the farmers in tins vicinity at 30 much .
thousand. but everywhere else 10 Is disposed OF ~
the buSheL IL is contracted for in adyaoce. from
April | To June | by the sailing hims. VINO often
lend money on IL. The farmers in Nestchester
County sold their crOD at II 30 thousand tbi5
spring. The Westchester cuc1mbers are considered
the best By the trade being solid and brittle. Long
Island farmers have been selling 10 neighborng
salters AT = a thousand. which New-fork houses
consider strange when they cOuld get ~ 30 by
sending the crop to this city, Last season the Long
Island salt houses paid only ~ - "A thousand tor
cucumbcrs although they brought from II - 20
The packing houses for 81 ting pickles near this
city are located at Mount Vernon. New-Rochelie.
Chatham, ChapPalua, hlte rams. Eng ' o'ns.
Jamaica, WhltestOne, Central Park and farmine-
dale Long Island; Hyde Park. Camden, MT
Holly ana burlington. NcW-JtT.rb. luc 'Nruih-
bers are gathered when between three and six
inches long and taken by the farmers in barrels 10
the sailing houses where they are dumped INFO
large wooden tanks. which contain coaIse salt,
and a little water The cucumbers should be sailed
within twelve hours after being gathered and arc
better if sailed immediately. The brine u kept
skinned. and salt aud water are occasionally
added In about three weeks the pickles stop Ter
mentIng. and ready 10 be prepared Tor market.
They are then decidedly salt, but otherwise tasto-
less.
Only two companies in this city which deal in pick
les have factories outside Of T. and these are situated
Mt DObb- Ferry and White Plains one OF them pre-
serves about nineteen millions of cucumDers. aud
the other twenty Lslllions annually. The smaller
manufacturers buy Of the salters." who make tlas
their special business. After they are taken from
the brine. the pickles are put INTO fresh water aud
washed. Then they are placed IN tanks and ii
by steam about 49, which extracts all the SALT
leaving them perfectly tastelc's. hey are then
put IN a chemical solution To harden and color them
green The first effect Is produced by alum aud
the second 10y cOpperas. The manufacturers say
that 50 little Of che coppefas enters pickles that
there j. no danger TO a moderate Consumer of them
from ITS use.