Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: May 15, 2025
I found, from experience, that to collect my friend's conversation so as to exhibit it with any degree of its original flavour, it was necessary to write it down without delay. To record his sayings, after some distance of time, was like preserving or pickling long-kept and faded fruits, or other vegetables, which, when in that state, have little or nothing of their taste when fresh.
After the body has been thus steeped, the liquor is allowed to run out, and the body is washed with warm water, after which it is allowed to dry for a day. The body is thus exposed to a process of pickling, which continues until the whole is thoroughly dry and becomes like that of a mummy.
The Walnuts being fit for pickling, wash them, and put them into a Kettle to scald; then with a piece of Flannel rub off the outer Skin, and let them lie till they are quite cold, after which put them into a Vessel of Salt and Water, and let them stand 24 Hours; then take them out, and put them again into fresh Salt and Water for 24 Hours more; then shift them as before, and continue this Practice for fourteen Days, at the end of which time wipe them dry, and lay them in a glazed earthen Pot, Stratum super Stratum, with Spice, whole Mustard-Seed, Horse-Radish slic'd, and Garlick, or Eschalots: that is to say, make a Layer of Walnuts, and strew over it whole Pepper, Ginger slic'd, Horse-Radish slic'd, some whole Mustard-Seed, and three or four Cloves of Garlick; or if Garlick be too strong, as many Cloves of Shalots.
While we were consulting this in the great cabin, the men had had the same debate before the mast; and it seems the majority there were for pickling up the poor Dutchmen among the herrings; in a word, they were for throwing them all into the sea. Poor William, the Quaker, was in great concern about this, and comes directly to me to talk about it.
In greening pickles keep them very closely covered, so that none of the steam may escape; as its retention promotes their greenness and prevents the flavour from evaporating. Vinegar and spice for pickles should be boiled but a few minutes. Too much boiling takes away the strength. Cucumbers for pickling should be very small, and as free from spots as possible.
And so the busy days went on, dressmaking, house-cleaning, calling, canning, pickling, parties, pottery, and fancy work, time for it all. How could one think much about such far-away interests as heathen women when her hands and heart were so full?
Vinegar that is used for pickling should be the best cider or white-wine, and should never be boiled more than five or six minutes, as it reduces its strength. In putting away pickles, use stone or glass jars; the glazing on common earthenware is rendered injurious by the action of the vinegar.
Blamire came back; and Miss Jones was pickling and preserving. I didn't want to bother her, so I dragged on, and kept my feelings to myself. The girls were awful good to me. Real many have relations in Yorkburg, and if I'd eaten all the fruit they sent me I'd been a tutti-frutti; but I couldn't eat it.
But I had been in worse pickles, though if the water had been salt, my pickling had been pretty thorough.
One peck of green tomatoes, sliced the day before you are ready for pickling, sprinkling them through and through with salt, not too heavily; in the morning drain off the liquor that will drain from them.
Word Of The Day
Others Looking