The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1891-09-09

strength. Bits of hors eradish AMI
spices, with handful of sugar to Gael
gallon of pickles, assist in pres crying
its strength, as We Ii as greatly improv
ing its flavor. Ginger is the most
wholesome spice for pickles. cloves
are strongest, then allspice, cinnamon
n mace. Mustard seed is also very
nice. If pickles are raised and pre-
pared at home in brine, an oaken cask
should be used, and they should be
kept well covered, with plenty of salt
at the be tom of the cask. In making
brine for pickles, it should be suff.
GENTLY strong to bear an egg. A pint
of salt to every gallon of water is the
usual proportion. We give few re-
cipes:
SWEET CANTALoUPE PICKLES. Take
six small cantaloupes quarter and
cover with vinegar, add to each quart
of vinegar three pounds of sugar, tea.
spoonful each of cloves, mace and CHINA
mon. Drop in the melons; boil fiftoe en-
minutes.
GINGER SWEET PICKLEs.-Cut wat
ermelon rinds in fancy shapes. Soak
them in salt and water three days. To
eight pounds of rind, put five pounds
of sugar. Make syrup of vinegar and
sugar; spice well. Take the rind from
the brine, boil it in strong ginger tea,
let it stand over night, and heat again.
Take it out and drop it into the boiling
syrup; seal.
Picked SWEET APPLES. - Peel,
quarter and core sweet apples, stick
two cloves in each quarter and boil in a
syrup made of one pound of sugar to
each quart of vinegar. Add some
sticks of cinnamon and whole allspice.
When the apples are done, pour into
jar. Pour off the syrup and add more
to it if necessary, and boil and pour
over the apples hot for two mornings;
then press under the syrup with a
plate, tie a cloth over, and they will
keep well in cool place.
BOTTLED GREEN PICKLEs.-Put one
hundred small, fresh cucumbers in salt
water; let them stand three days. Boil
ten minutes in half gallon of good
vinegar, one ounce each of mustard
seed, junirer berries and celery seed, a
dozen green peppers, two pounds of
brown sugar and small lump of alum.
Pour the vinegar while hot over the
pickles for six mornings, heating each
time; mix quarter of a pound OF mus
tard with the vinegar. Put the pickles
in bottles and seal while hot.
SWEET WATERMELON RIND Pick
LES. eigh twelve pounds of rind
and put into kettle, cover with salt
water, boil half an hour, drain and
wash. Put one quart of strong vine
gar and three pounds of brown sugar
with spices into a kettle, let it come to
a boil and drop in the rind, boil half an
hour, put into a stone jar. Add two
pounds of sugar TO the syrup, with the
juice and peel of two lemons. Boil
thick, and pour into the jar over the
of sweet pickles. Ripe cucumbers may
be used in the same way. Split them
open and remove the seeds.
TOMATO AND ONION PICKLEs.-One
peck of tomatoes, twenty-four onions,
quarter of a pound of white mustard.
seed, four tablespoonfuls of ground
ginger, three of mustard, one ounce of
who allspice, half an ounce of cloves,
two tablespoonful of black pepper and
two of sugar. Pare and slice the toma-
toes thin, and chop the onions fine.
After the tomatoes are slice d, pack tt EN-
in jar, putting thick layer of salt
between each layer of tomatoes, cover,
and let them stand for twentv-four
hours; then pour off the liquor, and put
the tomatoes, onions and spice into a
large kettle in alternate layers. Cover
the pickles well with vinegar, put cover
on the kettle, and cock gently for
three-quarters of an hour after it has
come to boil; if The pickle seems too
thick, add little more vinegar.
CUCUMBER PICKLES. cucum-
bers taken from the vine; put in a ket-
tie and cover with vinegar; add to each
gallon half a teacupful each tf mustard
seed, celery seed and bruised ginger
root, two tablesp oonfuls of black pep
per, half an ounce each of cloves and
mace, one POD of red pepper, a teacup-
full of grated hors eradish, and three
pounds of brown sugar. Let it boil,
put it into jar, and let it stand over
night; pour the spiced vinegar back
into The kettle and let it come to boil
then pour it over the cucumbers
again. They will be ready for use in a
week. - Another way: Wash the
cucumbers well and place them in stone
jars; to every gallon of vinegar add
half teacuprul of salt, one ounce each
of ginger root, allspice, cloves, CHINA.
mon and black pepper. Boil the vine.
gar and spices together for three morn
ings and pour it over the pickles hot;
cover them closely. They will be
ready for use in three days.-Rltrdl Life