New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-10-08

weaker than the other. using a tablespoonful OF
salt to two quarts OF water. and let them boil In
1t for twenty minutes Then drain them again.
put them in jars and pour hot spccd vinegar
over them. For this vinegar use half An ounce or
whole p-ppercorns. the same OF mustard seed.
two blades OF mace and small stalk Of horse
radish. to every quarts OF the hest cider vine
gar Nasturums are very nice pickle! In the
same way string beans. except that they arc
not cooked but simply "scaldcd up" In the brine.
Cabbagcs. chow-chow and all salt pickles are not
usually soaked IN brine but are sprlnkled with salt
and put in a press. This sccomplishes the pur-
pose Overwhelmingly. that OF drawing out the
strong, acrld juices OF the green vegetahle-much
more encctuay than the brine: but II would not
be feasible TO put whole vegetables in press.
The best cabbage for picking IS the Red Dutch"
but the white cabbage is very good for this pur-
pose. chop the cabbage as fine as possible. Pack
in layers. sprinkling each layer with salt Use
about half pint Of salt 10 every peck OF chopped
cabbage. Pack the cabbage and salt together In
a coarse bag. one made OF burlaps Will do for the
purpose. Put the bag In a press. which may be
imprOvised by laying Stats across keg. placing
the bag over them and putting weights on the
bag. Let the cabbage remain in press for twenty
four hours Then turn It out OF the bag into
stone jar and cover 1t with cold vinegar 10 which
has been added cup Of brown sugar. table
spoonful OF white mustard-sccd and one red and
two brown peppers chopped fine 10 every four
quarts OF cabbage. ms pickle Will Dc fcdhy TOT
use at once.
The small green muskmelons which are left on
the vines after the melon Is over are util-
lied by New England hOusckcepers Of an econom-
cal turn OF mind for manages" though these
sour pickles do not resemble in any way, except
In shape the picked fruit OF the mango tree or
the Indies. The sweet mango pickle, which Is
brought from the East Indies. Is chopped chut-
ney, and the ew-England mango" of green
muskmclons Is filed with a chopped pickle made in
imitation Of the East Indian chuiney. To prepare
these New gland mangOcs, take the latest growth
OF the muskmelon when they are scarcely larger
than oranges. Cut small square out OF the side
"A brine Of pound Of salt 10 a gallon OF water
heat it to the boiling point and pour 1t over the
melons Let the mangOcs stand In this brine Tor
forty-egh, hours. Then drain and rinse them
STUFF them with mixture made az follows: 10
every two quarts OF chopped cabbage. adq nail
cup OF white mustardsecd, tablespoonful OF eel
cry seed and "A half cupful OF grated horse-radlsh
pared In the way for picking. but the
mixture should not be mostened with vinegar
more than two inches long 10 each mango Ihsse
vegetables should also have been soaked for
fun as possible and sew in place me sIqare Una.
wooden toothpick. Pour boiling hot vinegar over
them in the stone crooks into which they should
be put and then set them away. ,-,.,.
Picked beeis differ from almost any other pickle
In the fact that they may be prepared an almost
any season OF the year. and are best wh.m lTeS n
Boil them til they twO-thrds done ms VIII
require slow, steady cooking for from an nour 10
two hours, according 10 the season, whether SUM
require the shortest time cut the beets in half
inch slices Or In fancy shapes as you bl.dae' An va
one slice Of raw onion to every beet lhio" III ~
cloves ana two blades OF mace to e'cry puii, MI, u
vinegar. Heat the vinegar with the spices poilns
hot ana pour 1t oyer me bee,si "nJ tn,bespoonfu
Of grated horse-radish 10 every quart ol VIZ m
used These pickles will be ready nor perfeetIon
longer IMAM TWO weeks