The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1900-07-03

Sweet Picked Fruits-Sweet Picked Plums.
Scald ha1f-ripe plums by boiling in
clear water two or three minutes.
Drain, place in jars and pour over
them a syrup, boiled down quite
thick, allowing for every five pounds
of white sugar, one pint of vinegar
and a teaspoonful each of cloves,
mace and cinnamon. After twenty
four hours drain off the syrup, boil,
pour over the plums again and seal.
Green Plum Pickles-ImitatiOn Olives.
One tablespoonful of white mus
tard seed and one tablespoonful of
salt to one pint vinegar. The plums
shauld be grown, but not at all ripe.
Boil the vinegar and pour it over the
plums. Do this three mornings in
succession. Seal. Keep cool.
spioed Apples.
Eight pounds of apples pared and
cored six pounds of sugar, n gal
lon of vinegar. If the vinegar is
very strong use seven pounds of
sugar. Add cinnamon, cloves and
spice to taste. Boil the vinegar and
spices together; put in the apples
while boiling let them boil until
tender, or about twenty minute.
Put the apples in jars and pour over
them the voiling vinegar. Mean
while, having made a rich syrup of
the sugar, fifteen or twenty minutes
after pouring over the vinegar, pour
in the syrup, boiling hot; then close
Immediately. These are very fine,
but the apples must be hard and
firm.
Sweet Pickle Peaches.
Half-bushel of cling-stOne peaches,
almost ripe one gallon of good APP
pie vinegar, eight pounds of sugar,
half a teacup of cloves and three
sticks of cinnamon. Boil the vine
gar and spices together five minutes /;
put IN the peaches and let them get
hot through remove from the fire
and put in s~elf-sealing jars, if con-
venient if not, seal the jars with
brown paper (three layers pasted
together with flour paste.
Sweet Pear Pickle.
Peel, core and quarter the pears.
Boil until tender in clear water. For
half a gallon Of pears take one quart
of apple vinegar, two teacups of
sugar, one teaspOOnful each of whole
cloves and mace. When this boils
put the pears in and let boil two or
three minutes; then place them in
jars. Boil the vinegar until there is
just enought to cover the pears :;
pour over boiling hot and seal.
Sweet Pickle Figs.
Take figs nearly ripe; dip in weak
hot lye one minute and dry them.
For each gallon Of figs, have ready
one quart of apple vinegar with two
teacUpfuls of sugar, one teaspOOnful
each of cloves and mace. Put the
figs in and boil five to ten minutes &;
then put them in jars. Boil the
vinegar until there is just enought
to cover the figs, pour over boiling
hot, seal and keep in cool place.
Sweet Cucumber Pickle.
If the cucumberS have been in
brine they should be soaked until
fresh. To two gallons of cucumbers
take one gallon of good apple vine
gar, half a teacup each of mustard
and celery seed, four pieces of gin
ger, tablespoonful each of whole
cloves and black pepper and four
pounds of sugar. Let all come to a
boil and pour over the cucumbers
while hot. They should be kept we'll
covered. Small cucumbers make the
best sweet pickle.
Cucumber Chow-Chow.
Soak cUcumbers, if from brine,
until fresh; cut in small pieces
scald in vinegar and drain put them
in a stone jar and cover with good
apple vinegar, scalding hot, to which
has been added one teacupful Of
mixed mustard seed, black and white,
two ounces of white ginger, one
ounce of pepper, two ounces ground
mustard, one teaspoOnful each of
cloves, mace and allspice, two table
spoonsful of turmeric and one of