Year: 1877

rllS maLEfldl WIN CeAA ii'1 DC AcDer .
mon 70 be exceedingly particuI,
ryeepinr it scrupuIously clean. 7
sure. cleanliness is important in the
of all utensils, but in brass it is ana
Iute necessity. Just before usingab
kettle see that it is carefully cles
with salt and hot vinegar. Rub
over the inside, over the rim,
around the ears, where the handle
in. till every part shines like the
yellow roId. Immediately after
used and taken from the fire remove
contents at once. After a kettle is
ourhlv cleaned no harm comes iron
use so long as it is kept over the
the mischief arises from letting
thing stand in it and cool.


In scalding any kind OF pickles
soon As that work is done empty
contents into a wooden or earthen 6c
and Immediately proceed to scoW
kettle again, even though the sames
cles are to be returned to it as sOOr
changed into another water or
vinegar. These are very minute
structions; but they are necessary VT
ever brass kettles are in use.


Wine vinegar is used by many
make pickles: but pure cider vinegn
the only kind we would willingly use
that purpose. In the country one
make ones own vinegar (even if tt
are but few appIes) with a small ci
press. After the juice is pressed 0u,
the cider ferment, and then, if
weather is still warm, set the keg
barrel in the sun, and put an in7er
glass bottle in the bung-hOle. A cal
Of rood cider vinegar added, and bro
paper dipped in mOlasses, dropped \
. if there is no mother - in the vineg
fug. will after a little make the Dest
cider vinegar. Add q little mOlasz
brown sugar, and good home-ml
Yeast. and occasionally the skimmil
from ieIIies and preserves. If too ca
when the cider is pressed out, let I
barrel be put into a cellar that ne-
freezes and remain till warm spli
weather, then set in the sun as above {
rected. Keep the barrel closely st
ped so that no dirt can enter after I
vinegar is made, and it can constant
be repIenished Us it grows too strC
bv adding fresh cider occasionally, a 4
tie at q time; and thus you need ne7
be out Of GOOD vinegar. Be sure that
is never frozen.


Save all apple, peach and pear pei
mos and the cores and pits and
sound pieces Of fruit: cover with a H-
water long enough to extract the judd
Strain and put into the vinegar ban;
and in d few days the vinegar will BEL
perfect as if fresh made To preTg
the possibility Of having inferior vineg
for few days after adding to the bs
rel, have the forethought to keep a j
always filed for constant use, and be-
the personal trouble Of seeing that
is full every time before making any q
ditiOns.


Keep pickles in glass Jars if possiD-
if not, in unglazed stone jars. GI@
jars are as poisonous as any bell-me
kettle can be. Having once bOug
your glass or stone jars, keep them
that purpose always. Never allow the
to be used for any thing else. As so
as one is emptied wash, 5cald, set in
sun till well sweetened, then cover
and set away carefully for another yes
saving all the covers and cOrks.


If all kinds Of pickles are not ke
well covered with vinegar they will sOl
turn soft and mold and be ruined.
in j stone pot turn a saucer bottom
over them and then cover closely.
in glass have covers tightly screwed 0
Pickles should all be examined eve
few weeks to see if they are keepl
well, and if there is the least uncertain
pour out the vinegar, scald, skim, a
a little sugar, then pour out the pick
again, hot, and cover closely.


In gathering cucumbers for pickO
if one raises them, they can be gather
all through the summer, put inD briE
and kept till the season closes and Y
are ready to make them into pickle
Pick none longer or larger than 20
finger, and measure by the little fng
as far as possible. Leave a small
OF the stem on rs they
gathered. If this precaution is q
taken and the skin by the stem is to
and bleeds the cucumber will not ke
well. Rinse after gathering one by Oh
handle gently so as not to rub off
prickly coat, and pack in a wooden
kin or half barrel, with layers Of $
between each layer Of cucumbers. Ke
the top layer well covered with salt, a
press them down by Il board and a Gle
stone Ontop, and this will pack them
the salt closely and keep them so, o.
thus make all the brine needed.
scum will rise, and they will keep q 10
time, retaining both color and irmne
Mrs. z. W. Beecber, IN the Christi
Union.