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1036
Enquire within upon everything
·
Robert Kemp Philp
602
For
preparing
the
several
vegetables,
the
same
directions
may
be
observed
as
for
pickling
them
separately,
only
following
this
general
rule--that,
if
possible,
boiling
is
to
be
avoided,
and
soaking
in
brine
to
be
preferred.
Be
very
particular
that
every
ingredient
is
perfectly
dry
before
it
is
put
into
the
jar,
and
that
the
jar
is
very
closely
tied
down
every
time
that
it
is
opened
for
the
addition
of
fresh
vegetables.
Neither
mushrooms,
walnuts,
nor
red
cabbage
are
to
be
admitted.
For
the
pickle:--To
a
gallon
of
the
best
white
wine
vinegar
add
salt
three
ounces,
flour
of
mustard
half
a
pound,
turmeric
two
ounces,
white
ginger
sliced
three
ounces,
cloves
one
ounce,
mace,
black
pepper,
long
pepper,
white
pepper,
half
an
ounce
each,
cayenne
two
drachms,
shalots
peeled
four
ounces,
garlic
peeled
two
ounces;
steep
the
spice
in
vinegar
on
the
hob
or
trivet
for
two
or
three
days.
The
mustard
and
turmeric
must
be
rubbed
smooth
with
a
little
cold
vinegar,
and
stirred
into
the
rest
when
as
near
boiling
as
possible.
Such
vegetables
as
are
ready
may
be
put
in;
when
cayenne,
nasturtiums,
or
any
other
vegetables
mentioned
in
the
first
method
of
pickling
(par.
1656)
come
in
season,
put
them
in
the
pickle
as
they
are;
for
the
preparation
of
vegetables
mentioned
in
the
second
method
(par.
1657),
use
a
small
quantity
of
hot
vinegar
without
spice;
when
cold,
pour
it
off,
and
put
the
vegetables
into
the
general
jar.
If
the
vegetables
are
greened
in
vinegar,
as
French
beans
and
gherkins,
this
will
not
be
so
necessary,
but
the
adoption
of
this
process
will
tend
to
improve
all.
Onions
had
better
not
be
wetted
at
all;
but
if
it
be
desirous
not
to
have
the
full
flavour,
both
onions,
shalots,
and
garlic
may
be
sprinkled
with
salt
in
a
cullender,
to
draw
off
all
the
strong
juice;
let
them
lie
two
or
three
hours.
The
elder,
apples,
peaches,
and
so
forth,
should
be
greened
as
gherkins.
The
roots,
radishes,
carrots,
celery,
are
only
soaked
in
brine
and
dried.
Half
a
pint
of
salad
oil
is
sometimes
added.
It
should
be
rubbed
up
in
a
bowl
with
the
flour
of
mustard
and
turmeric.--It
is
not
essential
to
Indian
pickle
to
have
every
variety
of
vegetable
here
mentioned;
but
all
these
are
admissible,
and
the
greater
the
variety
the
more
the
pickle
is
approved.
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