Weekly journal-miner., 1920-10-06
TICKLING LESSONS BY
 MISS ACKER
By INDIA M. ACKER. Home Demonstration Agent.
 (Erorn Satnrdav's dail,,l -
(Frorn Sa

In putting lip pickles, relishes, etc, the same care should be exercised as in putting up preserves; that IS, the best materials alone should be used The fruit and vegetables chosen should be sound, ripe, but not over ripe, and freshly gathered. They should never be put into vessels of brass, copper or tin, as the action of the acid on such metals often results in poisoning the pickles. Porcelain or graniteware is the best to use. Vinegar that is used for picklins should be made from the best cider and should never be boiled more than five to six minutes, as boiling reduces its strength.
 In putting pickles away use stone or glass jars. When the jar is nearly filled with pickles the vinegar should completely cover them, and if there is any appearance of not doing well draw off the vinegar and cover with fresh vinegar and spices. Alum in small quantities makes them firm and crisp. In using ground spices, tie them up in muslin bags. To green pickles put green grape vine leaves or green cabbage leaves between them when heating. Pickles should be kept closely covered; put them into glass jars and tightly seal. Yum erie is Indian saffron and is much used in coloring pickles.
 : A very useful flavoring for most pickles may be made by boiling up to- gether one gallon of good vinegar. 10 ounces of salt three ounces of shall lots. two ounces of bruised ginger, half an ounce of whole mace, one tea spoon of ground red pepper, three quarters of an ounce of mustard seed, and one ounce of tumeric; let these simmer together, after they boil up, for from IS to 20 minutes, and when cool put into a stone jar, into which you can throw as they ripen any veg etables such as broken up cauliflow- CT, string beans, tiny cucumbers, on- ions, radishes, etc, using perfectly fresh vegetables, being careful to keep th jar covered all the time. This pickle. which will be ready in about eight months, makes very nice household piccallili, with the least amount of trouble.
 As a matter of fact, every house wife has her own views on the flavor ing of pickle vinegar, but care must be taken to keep it delicate, or it will oyer-flavor the vegetable.
 The following combinations ot spices are suggestions:
 For yellow mustard pickles: Ground mustard and ground tumeric.
 For watermelon rind pickle; Ground ginger and stick cinnamon.
 For chow-chow: Whole mustard seed, whole allspice, whole cloves ground mustard and ground tumeric.
 For cucumber catsup: Ground white pepper, ground mustard, and ground cayenne pepper.
 For cucumber sweet pickle: Whole aIispice, whole cloves. whole mace whole nutmegs, stick cinnamon and ground mustard.
 For chili sauce: Ground mace ground white pepper, ground mus tard, whole celery seed and ground cloves.
 For Indian chutney: Ground ginger and ground cayenne pepper
 For Bengal chutney: Whole mus .ard seed. ground ginger and ground ,ayenne pepper.
 For tomato catsup: Whole black pepper, whole allspice, whole cloves whole celery seed. ground cayenne pepper and ground mustard.
 For tomato sweet pickle: Whole .elerp seed, ground turmeric, whole mustard seed, whole coriander seed md stick cinnamon.