Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1885-09-01
TIRE HoMEMAKERs' COLUMN.



Pakles should not be allowed 10 take
the place Of fruits in satisfying the de-
mAnd Of the stomach Cor acids. yet they
are useful and agreeable addition 10
our daily bill Of fare.
At certain seasons. especially, We have |
a craving for something sour, aud nov
i the time TO prepare years supply OF
pickles
While tomstoss. beans, cabbagss, cAuli-
flower. onions. peppers, melons and many
other fruits and Vegetables may b. used
for pickles. there !, nothing quits equal
% the cucumber.
Tho mos, perfect basis Cor pickle Is
that fruit capable of containing the
lars,., quantity Of vinegar. hence the
process u pickle making l. TO remove
The water or rA'ural juices Of the fruit
and substitute vinegar The cucumber
being largely water AMI growing In such
convsnien, shape i best adapted to our
Purposes.
Good vinegar i also necessary, that
made nom cider being the best tor This
use. Vinegar can be made in various
ways and a soOd article may be ob,aiLed
by keeping cask in the cellar iof all
odds and ends Of molasses. The juice
saved from apple pArings BY boiling them
a shor time, etc. The white vinegar
and Other kinds made In the cities should
not De relied upon a. they often ooniain
dangerous elements.
Dlfing the cucumber season the vines
.hoa j be carefully watched aud those Of
suitable size Cor Tiekling Gu, each day %
every ether day. The smallcr TIE bet
ter. scme people think. while Others Ike
pickles o.. large a. the eaeumb,Ts served
on The table IN their seas n. The sise
then should depend on the taste q max
~ o. the family that i 10 ea' them The
quantity Of pickles 10 BE- made and the
supply u cucambefs may also govern
the matter II the season l. nearly over
AID yoa have DOT gathered many, by al
means ,ei them gtos LILLE larger
The clcambeis should be cat n care.
fully leaving plenty u stem and noi al
losing the kin 90 b. a. I'll bfoken.
When not wanted 0f immediate use
itis i the Nay.
% Prtif Curamffrf. Pickle them when
thy Az ihc Iragib uf youf iufvingcf
lcaslrg On taCh hs.f an inch of stem. VIE
thrm nicely All lay la an open drain of
ha.r,I. cover each layer Win coarse sAi
Ari place over thr whole q rack With
.fone on t o. keep them iu place. Toe
saIt vii ffae ouulgh water Iron ttc Ca.
camh,rs o. make brue -HaH. fs'0roif.
s. . Iulaaf
Packed ike thi, they Will keep fof
year. AL icw DAY. s,akus ~i.l make
ready i1f che vinegar
some people would prefer OBJ make che
cucumber. ready f1f use a. pickles 80
once md ihis IS a1'at che method ihey
vold .iopn
Iakr ttfrc - ous of Ssfsf. tu Which
has ntcn adi,I unr quart of SAT-,
plt &. lu q ksitlr ani 'ci 10 come 60 h'..
lhsn prepare Your caclm Hcrs ll iu.
Nss i.iuf co. r,IUng Ss.rr over t1rm I'D
Ift sttni tsrniy four holf.. shrl DE .ti-
a. sat-r must Hr p.afrd n rh.u tskc
c.irr vinegar. maze BE- h'Hug h't aui
rsur 10 over tbrm while h1f J. 10 tt,u
frafF fnr o.
A., flavor or spice preferred can be
added fo ite vinegar, generally hsg BE-
made Zoo ihe 'pice, especially t o. o.
sfua1i -shol. spec may be pai directly
INTO ihc vinegar. Small onions. uasiuf.
iiam pots. stesn rsppt1s. ETC.. may Be-
4,ri a.. "a flavor o. 90 caclmbefs
When p,rk.r material d scafcr O. i'a
good plan o. make coilrcfioa of AT
thinss that wiil abs .ib vinegar and make
q af q mixed pickles.
The fipc cacumber' make good pickles
though ihrf, h. 30 little substance 90 thc
rad that mofe body :, given BY boiling
Boz ,infgaf and sugar. thus making a
sweet p.cklc. 'ho recipe fof which !
think has never been IN print before.
An excellent chopped pickle j. by
some considered superior 20 che chopped
tomato pickle. Il IL made from che ful
grown cucumber % such a. are eaten ~
the table. Pare ihrm and u the seeds
arc % large a. 20 be tough remove and
Use only The find.
Chop quite tine; Il the flavor Of onion
j. agreeable. chop few and mix With
ttc clclmhef.. Pat ia an cafihcn dish
and sprinkle sell with foe ssi', pcfhsps
a capiu. o. four o. tive quarts of che
mixture. Del, o stand over igtt In The
morning draw thoroughly through q
cloth. ala a Bag Of spice OF Whole specs,
a lliilc grated hor.eradish add cover With
cold vinegar II will be- ready for use
very soon and all keep all wintsr u
sealed up