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1036
Enquire within upon everything
·
Robert Kemp Philp
603
1672.
To
Pickle
Gherkins.
Put
about
two
hundred
and
fifty
in
strong
brine,
and
let
them
remain
in
it
three
hours.
Put
them
in
a
sieve
to
drain,
wipe
them,
and
place
them
in
a
jar.
For
a
pickle,
best
vinegar,
one
gallon;
common
salt,
six
ounces;
allspice,
one
ounce;
mustard
seed,
one
ounce;
cloves,
half
an
ounce;
mace,
half
an
ounce;
one
nutmeg,
sliced;
a
stick
of
horseradish,
sliced;
boil
fifteen
minutes;
skim
it
well.
When
cold,
pour
it
over
them,
and
let
stand
twenty-four
hours,
covered
up;
put
them
into
a
pan
over
the
fire,
and
let
them
simmer
only
until
they
attain
a
green
colour.
Tie
the
jars
down
closely
with
bladder
and
leather.
1673.
Pickled
Eggs.
If
the
following
pickle
were
generally
known,
it
would
be
more
generally
used.
It
is
an
excellent
pickle
to
be
eaten
with
cold
meat,
&c.
The
eggs
should
be
boiled
hard
(say
ten
minutes),
and
then
divested
of
their
shells;
when
quite
cold
put
them
in
jars,
and
pour
over
them
vinegar
(sufficient
to
quite
cover
them),
in
which
has
been
previously
boiled
the
usual
spices
for
pickling;
tie
the
jars
down
tight
with
bladder,
and
keep
them
till
they
begin
to
change
colour.
1674.
Pickling,
Mems.
relating
to.
Do
not
keep
pickles
in
common
earthenware,
as
the
glazing
contains
lead,
and
combines
with
the
vinegar.
Vinegar
for
pickling
should
be
sharp,
though
not
the
sharpest
kind,
as
it
injures
the
pickles.
If
you
use
copper,
bell-metal,
or
brass
vessels
for
pickling,
never
allow
the
vinegar
to
cool
in
them,
as
it
then
is
poisonous.
Vinegar
may
be
prepared
ready
for
use
for
any
kind
of
pickling
by
adding
a
teaspoonful
of
alum
and
a
teacupful
of
salt
to
three
gallons
of
vinegar,
with
a
bag
containing
pepper,
ginger
root,
and
all
the
different
spices
that
are
used
in
pickling.
Keep
pickles
only
in
wood
or
stone
ware.
Anything
that
has
held
grease
will
spoil
pickles.
Stir
pickles
occasionally,
and
if
there
are
soft
ones
take
them
out,
and
scald
the
vinegar,
and
pour
it
hot
over
the
pickles.
Keep
enough
vinegar
in
every
jar
to
cover
the
pickles
completely.
If
it
is
weak,
take
fresh
vinegar
and
pour
on
hot.
Do
not
boil
vinegar
or
spice
above
five
minutes.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
