Farm and home cook book and housekeeper's assistant

When the warm spring days approach, the last of the sauerkraut is in danger of spoiling. I pack the raw kraut in 2-qt glass fruit jars, cover with the brine, screw the tops on airtight, and set the jars away in a cool place. I have kept sauerkraut this way until the last of May, and the last can was as nice and fresh as the first. — [Mrs. N. S., Mich. Never use tin, copper or brass vessels for pickling, as the vinegar or acids eat into the metal and produce an unwholesome result. The pickles can be colored nice and green by adding freshly gathered nasturtium leaves, horseradish leaves, grape or cherry leaves. But do not boil these with the pickle — just. put a few of them in the top of the jar. — [A. G., Mass. When pickling, do not use metal utensils, as the acid eats into them and produces a poison. Use agate or porcelain lined vessels and wooden spoons. — [A. G., Mass. This is a good rule for sweet fruit pickle: For 7 lbs fruit allow 1 qt vinegar, 3 ^/^ lbs brown or maple sugar, and 1 teasp each cinnamon, cloves, mace and allspice. — [Mrs. G. A. S., N. Y. This is an easy way to peel peaches; Put them in a wire Tjasket, dip in hot water a few moments, and then rub off the skins. By this method none of the fruit is wasted. — [M. E. F., Mo. After cutting up peppers for pickles or chow-chow, rub the Tiands well with wet salt before washing them, which will greatly lessen the smart that usually follows the handling of peppers. — [S. W. Fruit preserved in a sour or thick syrup, heavily spiced, does not need to be canned in air-tight jars. The jars that are not quite good enough for the regular canning can be used for pickled fruits. — [A. G., Mass. We use the following proportions for sauerkraut: To a 6-gal crock, use 1 cup salt and % cup sugar. As soon as fermentation ceases, put the crock in a cool place. We think stone crocks are better than tubs or barrels. — [Mrs. J. C. C, R. I. When I take pickles out of the brine to freshen them for table use, I pour boiling water on them and let them stand in this water until cold. Then I freshen them in cold water. This treatment produces a nice, crisp pickle. — [Mrs. B. W., Mo. To make a strong brine for pickles, put in as much salt as the water will dissolve — better use too much salt than too little. A strong brine should float an egg. When salting cucumbers, some add water and some do not, claiming that the cucumbers and salt will make their own brine. I always add a little water, which seems to prevent the cucumbers from shriveling up. — [A. G., Mass. Delightful flavors are imparted to cucumbers by adding any of the following: dill, celery seed, bay leaves, radish or nasturtium seeds. Only the best, pure cider vinegar should be used in pickling — the artificial or chemical vinegar will make the cucumbers soft and has a very disagreeable taste. Green horseradish root, grated or cut up in slices, will help to keep pickles and imparts a good flavor. — [A. G., Mass. Catsups and Relishes