The daily times., 1921-11-04

aefent IN the cucumber, there is also,
4 strong probability that fauity M
thods may contribute 10 tui, c,n,ii
ton. One OF these is allowing ron
long time TO intervene between
gathering and brining This period
should not exceed Z or s hours
Hollow pickles frequently become
floaters. This condition is the result
pickle. This lowers the relative
weight of the pickles and causes them
to rise to the surface
The use of So-called hard waters
brine. The presence OF large amounts
of calcium salts and possibly OF
other salts found in many natural
waters may prevent the proper acid
formation and thus Interfere with a
normal curing of the pickles The
addition of I small amount OF vinegar
serves to overcome alkalinity and is
valuable, especially where hard Wa
ter must be used III making brine
Iron, if present in any appreciable
amount. is very objectionable The
presence of iron. under certain CON
ditiOnS. may cause Il blackening of
the pickles
Shriyeling Of pickles. often occurs
when they have been placed at once
IN very strong salt or sugar solutions
or even iii very strong vinegarS. For
avoided so far as possible When their
, use is desirable, the pickles should
/ first be given preliminary treatment
in weaker solution. This difficulty is
of sweet pickles. The presence of SUI
gar in high concentrations is certain
to cause shriveling unless proper pre-
cautions are taken.
| Soaking Brincd Pickles
| Before making brined cucumbers
into sweet or sour pickles the salt
should be partially but not entirely
removed by soaki the cucumbers in
cold water.
Where small am ants Il or more
pecks) are made. place pickles in two
or more large porcelain dishpans,
cover with cold water. and let stand
overnight.
Change water twice in the morn
ing and let stand for at least an hour
before picking.
Sauerkraut
Fermentad sal: cabbage commonly
called Sauerhraut, is form Of food
which has much to commend it &c
popular favor The making of sauer-
kraut offers 4 good means of utiliz
ing surplus stock of cabbage and al
the same time affords a food which
to most people is both palatable an(
Nholesom II also enables he house
wife to carry over into the winter
months Il form of vegetable foot
which helps to vary the diet at
time when this often consists to-
largely of meat
For making sauerkraut in th
home 4-gallon stone jars constitute
the best containers. unless very larg'
quantities are desired. in which case
kegs or barrels may be used.
, Select only mature, sound heads o
cabbage. Quarter them and slice OF
the core portion. For shredding, on
of the hand snredding machine
which can be obtained on the marke
is much the best, although an ordin
ary slaw cutter or large knife vii
do
In making sauerkraut the fermen
tation is carried out in brine mad
from the juice of the cabbage Wnicl
is extracted by the action C salt. ON
pound OF salt for every 40 pounds o
: cabbage makes the proper strength o
, brine to produce the best results
: This may be distributed as the cab
t bage is packed in the jar or it may b'
: mixed with the shredded cabbage be
fore being packed. Thus, the distri
) button of ounces of salt with ever.
: 5 pounds OF cabbage probably is thu
-,best way to secure an even distrlbu
5 ton The cabbage should be packed
| firmly but not too tightly in the ia
/ or keg. When full. cover with cleal
2 cloth and a board cover or plate. o.
: the cover place weight heaV.
5 enough to cause the brine to COM
t up to the cover. If the jar is kept a
5 a temperature of about sc degrees r.
2 fermentation will start promptly
, lscum soon forms on the surface. A
Il it tends to destroy acidlsy and ma.