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Updated: May 15, 2025
The stuffing of the turkey defied chemical analysis; and, moreover, the turkey before serving should have been dusted with talcum powder and fitted with dress-shields, it being plainly a crowning work of the art preservative meaning by that the cold-storage packing and pickling industry.
As soon as rinds are cooked they should be put into the containers and covered with the syrup. Prick the plums with a large needle then weigh them, and to every seven pounds of fruit use four pounds of white sugar, two ounces of stick cinnamon, one ounce of cloves and a pint of best pickling vinegar.
In the early green stage at which coco-nuts are generally picked for household use in the tropics the shell hasn't yet solidified into a hard stony coat, but still remains quite soft enough to be readily cut through with a sharp table knife just like young walnuts picked for pickling.
After the manner of ladies, she very speedily confided to him all her domestic secrets; the causes of her former discontent; the Count's ill-treatment of her; the wicked names he called her; the prices that all her gowns had cost her; how he beat her; how much money he won and lost at play; how she had once pawned a coat for him; how he had four new ones, laced, and paid for; what was the best way of cleaning and keeping gold-lace, of making cherry-brandy, pickling salmon, etc., etc.
Then tie over the top a piece of cotton cloth to keep the flies and other insects out and set away in the preserve closet. Cheap molasses is good enough, and your pickles will soon be "sharp." Wild grapes may be pickled in the same manner. These nuts are in the best state for pickling when the outside shell can be penetrated by the head of a pin.
They must be quite covered with the pickle, and tied down close, when cold, with a bladder and leather. They will not be fit for use in less than three or four months, and will keep two or three years. PICKLED MUSHROOMS. Rub the buttons with a piece of flannel, and salt. Take out the red inside of the larger ones, and when old and black they will do for pickling.
A correspondent, who withholds her name, writes to me that in a Suffolk village, where she used to live some twenty or thirty years ago, "every one pickled their own beef, and it was held that if the pickling were performed by a woman during her menstrual period the meat would not keep.
Neither was available for two centuries. Virginia's huge supply of oysters was a case in point. Consumption of oysters was limited to those who lived on the spot, and though they figured importantly in the Tidewater diet, as a palpable resource they were untouched until the 19th century. The principal means of preserving them before then was by pickling.
When you wish to cook it soak in water overnight. Pack the corn in this way: First a layer of salt, half an inch deep; then about two inches of corn; then salt again, and so on. The top layer must be salt. Keep in a cool cellar. Use none but the best vinegar, and whole spices for pickling.
After the pickling is done, you can put as much hard cider in the barrel, a gallon at a time, as you have taken out, with a little molasses, and half a pint of whiskey; if you put too much of the latter it will prevent it from getting sour, but a little gives strength to the cider, and the molasses increases the acidity, and helps to color it.
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