The Lexington advertiser., 1915-07-16
AROUND ABOUT THE FARM.

am sure a little talk about pick
ling. preserving, etc, will not be amisS.
Sometimes we near hOusekeepers COM
plain that their cucumber pickle IS
tough and shrlyeled. To begin and the
BEGINNING, seeds Of long green or Bos-
ton picking are best; plant and culh-
vate in a way to make the vines and
cukes grow fast. They may be gath
cred at any stage, from the time they
are three inches long till yellow and
ripened. We like to take day for
picking, so always pack in salt till the
necessary amount has been gathered.
Pick them early in the morning, place
in a stone Jar putting in layer Of
cukes then a layer of salt, tit coarse
clean cloth on them, tie another over
the Jar and put in cool place; repeat
this each morning, adding salt each
time: no water.is needed. When ready
to make, remove from the salt ater,
place in large zinc tub or some re-
ceptacle that is sufficiently large for
the water to stand three inches or
more above them for removing the salt.
Change the water night and morning,
pouring it on boiling hot. each time; the
boiling water tends to make them
crisp and tender and prevents decay.
causing softening. The large cukes
should be cut in one inch lengths they
are not 80 pre- tty to serve but are re-
lished just as much and may be used
for home folks. Usually two days
soaking will remove all the salt neces-
sary. To make, fill a granite ware
vessel with a gallon of vinegar, where
large amount is to be made, four or
! five gallons probably, when boiling
/ hot, put in as many as the vinegar will
cover. We scaId the small ones first,
ard continue scalding till all have been
treated by this process; about ten
minutes is sufficiently long for one
scalding, Just so they are thoroughly
heated to the center. Place in Jars,
asserting them as liked the mixed
picking spices is best for seasoning,
using just a little; pod Of red pep
per and half Of small onion may be
added also. Heat to boiling point en-.
ough fresh vinegar to cover, adding
sugar if liked, a tea cup for each hall
is about right. then seal air tight. We
use the old tops and rubber for this az
they cant be used any more after US
ing them for pickles. Bottles may be
used by cutting a piece Of cardboard Il
fit fiat on top, dip IN paraline or white
of egg, place on then and lay sheet
of lint cotton over this and a clear
white cloth over the cotton, tie secure
ly and it will be as nearly air tight al
necessary. The large curumbers make
nice sweet pickle. These are made
when fresh by cutting in two incl
lengths, cut these in three sections
remove the seed, peel, sprinkle will
salt and let remain about two hours
wash, scald, then pack in jars and pou
in boiling vinegar that has been sweet
ened about double the amount used TO
the others. Green tomato pickle ma!
be made in the same way.
We have special antipathy for usini
any thing suggestive of medicine abou
food and because Of that leave on
preservatives of all kind. Alum tend
10 make cucumbers brittle. The vine
gar purchased has more of that com
muodity than is liked, though a tin.
bit will do no special harm. As VI
have built up quite family reputation
in our little community for cucumbe
pickle. won't spoil it by giving recipe
for other kinds in which we haven
been quite so successful. Have use