Year: 1859

10 PICKLE CUCUMBERS.-The following
mode has been tried and although not differ
ing materially from picking in general il
said to be excellent, by lady in Germantown
who has adopted it for the last two or thret
years


Make brine by putting one pint of rocl
salt into pail of boiling water, and pour il
I over the cucumbers, cover tight, to keep il
the steam, and let them remain all night anC
| part of a day; make second brine as above
and let them remain in it the same length O
time then scald and skim the brine, as il
will answer for the third brine, and let then
remain in it as above; then rinse and wipe
them dry, and add boiling hot venegar throw
in lump of alum as large as an oilnut t.
every pail of pickles, and you will have fine
hard and green pickle. Add spices, if you
like, and keep the pickles under the venegar
A brick on the top Of the cover which keeps
| the pickles under has tendency to collect
the scum to ITSELF which may arise
| The cucumbers should be picked, allowing
half an inch Of the stem to remain.


| PRESERVING PEACHEs-To twelve pounds
| of peaches take six pounds of clean brown
| sugar, and one pint of the best cider vinegar.
Simmer the sugar and vinegar together, which
will make clear syrup. Pour boiling water
| upon the peaches, and remove them in two
minutes from the water, and wipe them dry
without breaking the skin. Put them into the
syrup and boil gently until the fruit is cooked
to the stone. Keep the preserv in jars,
which must be kept closely covered, and IN
cool place. They should be inspected oecas-
ionally, and if white mould appears upon the
surface Of the syrup, it must be careiuily
SKINNED off, and the syrup scalded and re-
turrcd to the peaches. The peaches tried last
fall were a seeding variety, ripened the last Oh
| October. They were acid. but preserved the
peach flavor in high degree, which was re-
tanned by this method in the most perfect
manner.


This is the most economical, and, TO our
taste, the very best preserve we know oi.
fThe above, says the Providence Journal, we
| obtained from an experienced fruit grower IN
this vicinity, and is the most economical, and
to our taste, the very bestpreserve we know Of
We confess, however, to not liking the brown
sugar part of it, and would recommend white
sugar.-ED.


70 PUT UP CUcUMBERs, MELONS, TOMATOES
PEACHES, ETC, FOR PIcKLING.-As good vene-
gar is not always at hand, the best way is to
prepare a brine in tub or barrel, and save
your pickles as they grow. The brine should
be made of common salt and water, and strong
enough to bear an egg. When the tub is full
of pickles, allow the brine to cover them ;
then cover them over with cabbage leaves and
board and weight to keep them in the brine.


They should be soaked in fresh water three
days and nights before using to extract the
salt frequently changing the water The
great art in making good pickles is to have
good vinegar. The best vingar for picking is
made OF apple cider. After your pickles are
sufficiently soaked, put them in a brass kettle
with vinegar enough to cover them, and scald
them fifteen Or twenty minutes, put them in
jars, and pour hot vinegar over them flavor
them with cloves, mace, black pepper an onion
or two, and little horseradish and ginger
For making mangoes, the filling should be
made of nasturtiums, small beans, small Gu
cumbers, onions, white mustard, horseradish,
allspice, black pepper, mace, cloves and ginger;
tie up a teacupful Of turneric, and put in a
jar; after being stuffed and tied up, they are
made as cucumber pickles.