Daily Kennebec journal., 1884-09-30
DaiIp kenneber 3rurnal.
How 10 Make Pickles.

We have been preparing some spiced
cucumber pickles alter the time-honored
receipt used in our family for years, and
| can recommend it for its simplicity. as
well as the good keeping quality OF the
pickles when made. The rule is for 100
medium-sized cucumbers, and the ingre-
dients to be increased in proportion, if a
larger number is needed:
Rinse and scrub lightly with vegeta-
BILE brush. and lay them in an earthen
crock. Dissolve one pint OF coarse salt in
boiling water, and cover the pickles with
this and let them stand "a hours. Then
pour off the brine, wipe the pickles and
put them back into the jar.
Heat to scalding good vinegar enough
to cover Git may take two or three quarts J
and add piece of alum half as large as
a tbimble, teaspoonful each OF whole
cloves and allspice, and few pieces OF
stick cinnamon. Pour hot over the Gu
cumbers. and set them in cool, dark
place. They will be nice in two or three
weeks.
II any woman. after trying this rule,
chooses to return to recipe requiring the
vinegar to be scalded nine times ETC.,
promise to take no offence. but shall be
surprised at her love for unnecessary
labor.
Another fayorite for winter, which
makes pleasing variety, is picked red
cabbage, Wash, trim, and cut the cab
bage into pieces. Scald good cider
vinegar, putting a small bag of mixed
spices In it, and a bit of alum. Put the
cabbage into the kettle, and let it cook a
few minutes. A little salt may be added.
Keep in an earthern jar with cover.
Ali pickles should be made in porce-
lain-lined kettle, or, better still, one of
the light durable granite or agate ware.
which are superior to the old-tashioned
ones. A silver or wooden fork or spoon
is necessary. Be sure that the vinegar is
genuine, as upon that one point the sue
cess of the work depends more than any
other. Mixed spices may be obtained now
at the places where such things are sold,
and are very convenient. Be careful not
to use too much salt, as that kills the
vinegar Horseradish root is said to be
excellent to put in the pickle-jar to keep
the pickles from spelling. have never
needed it. so cannot speak from expert
ence. but should use it il convenient. be-
lieving it would add character and Spiel
ness to the preparation.
AS to the wholesomeness of pickles,
opinions differ. Used in moderation at
meal times, if the digestion is good, be-
lieve that they are only not injurious but
beneficial-an appetizer that the natural
taste Graves The school girl habit of
munching picled cucumbers, picked lines,
etc, at recess and at odd times, needs no
remarks from me at present. Only the
digestive powers of an ostrich and those
of the class above referred to, could be
imposed upon in this manner with impun-
ity.
The happy though tired housewife is to
be congratulated when her cans and jars
are filled and the closet shelves laden with
their burden of delicious home made pick
les and preserves. She can laugh amid
the storms of winter. The advent of un-
expected guests to tea has no terrors for
her. She has but to draw from her stores,
and with the addition of a hearty welcome,
an inviting repast is assured them.-Mary
Winchester IN Country Gentleman.