The Wilmington morning star., 1947-07-20

~ IIc o,ooo, WV PAU Luz lCkle
(Wholesale) in the United States
in most years, the Mt. Olive
Picle company takes about ST..
200. 600 gross. which is consider
ably above the 1925 figure OF SIS,
GOO, But that first year sales
figure was exhilarating to the Mt.
Olive Booster club and /. E.
Witherington, Chamber of Com
merce secretary, who had set
ABOUT converting surplus cucum-
hers into cash. Witherington, by
tha way, is still top man in NJ.
Olive pickles, although the plant
growth from small thousands in
1881 to a large million now is the
carer story of Harry Kraft, one
time Heinz Pickle company man
vno was born sin a pickle patch"
r Chicago, and hired by Wither-
ington to make Carolina Beauties.
Way Packs, Mopicos, and other
SWEET, SOU and dill pickles.
The Mt. Olive plant is in the
heart of the eastern North Caro-
lna's early cucumber belt. in a
town o. about 1900, of whom it
employs directly in the pickle
plant about $50 year around. and
puts around $120, 00t wages i n o
tsde channels, about IS per cent
Of the manufacturing money. Also,
it is putting $3.50, COR into farmers
pockets in % counties of the state
for the current crop. In fact,
almost 80 per cent of the cucum-
bers used in Mt. Olives half-dozen
brands come from somewhere
else, most OF them almost 100
miles away in the Piedmont hills.
For there the warts are bigger,
cucumber growth much easier to
control, water content much less,
temptation to sell slick skinned
climbers on the commercial
market not present, and the yeast
content.
Pickle men will tell you, simply
end earnestly, that the good Lord
Put yeast into the skin of cucum-
GERS especially and only to make
pickles. These facts are true,
scientifically: of all pickle
material only cucumbers have an
experimental variable of natural
yeast content; the yeast is in the
outside skin where it car be easily
got at inpreserving processes; and
cucumbers really make good
NJ. Olive Pickle co. recently in
t,ooueed the assembly line to
pickle making, among the very
lfst in the nation 20 adapt the new
pickle pasteurizing" method. The
me (most practicable dreamchild
the Chicago man who was born
n a cucumber patch) is. an adap-
'atlon of machines and methods
by master minds of pickle
packers.
Time was, and just last year,
"hen making dill pickles required
~ OK 100 days from the cucumber
10 the Jared dill, a much longer
lme than is required now to make,
market, consume. and forget any
lumber of dill or other pickles.
aeSolVent factor in the new pickle
'eal IS that the actual putting in
u any Of the delectable flavors is
an overnight, or less, t m e ,
'eflod. The rest of the time, here
o1ore, was spent III nature-curing
ne numpy pickle 10 guarantee its
.'alch-fresh qualities through p r o. :
'esSlng and marketing. -,
Immediately the war was over,
%pefts got busy On that item. and :,
'i'h the study OF heat in relation !
. natural yeast, found that bac- d,
sila control could be established !,
" minutes flat. So now, pickles ,
De eaten with all the freshness
10 all the flavor within two days ,
yer they leave the sun-ripened, !
sal = shaded plants of a Carolina :,
ucumber patcn. Z
iAe process can he anp1ied to !