,transcrib] ,note ,text emphasis d5ot$ z ,italic4 ,u4 ,s4 ,,dep>tm5t ,,( ,,agriculture ,,f>m]s' ,,bullet9 ,no4 #adch ,,mak+ ,,f]m5t$ ,,pickles ,,in=mation ,,& ,,directions = pickl+ vegetables 9 br9e h be5 prep>$ = ! use ( h\sewives & produc]s ( pickles1 & to meet ! ne$s ( ext5sion work]s4 ,cucumb] 7salt1 s\r1 sweet1 dill1 & mix$7 pickles & sau]kraut are giv5 mo/ att5tion4 ,/r+ beans1 gre5 tomatoes1 *ayotes1 mango melons1 burr gh]k9s1 caulifl[]1 corn on ! cob1 & "s fruits1 su* z pea*es & pe>s1 are m5tion$4 ,al?\gh int5d$ ma9ly = guidance 9 putt+ up pickles on a small scale 9 ! home1 ?is bullet9 may be us$ also 9 prep>+ l>ge quantities on a comm]cial or semicomm]cial scale4 ,?is bullet9 is a revision (1 & sup]s$es1 ,f>m]s' ,bullet9 #aaei4 ,wa%+ton1 ,d4 ,c4 ,issu$ ,augu/1 #aibd ,,mak+ ,,f]m5t$ ,,pickles ,by ,edw9 ,le,fevre1 ,sci5tific ,assi/ant1 ,microbiological ,laboratory1 ,bureau ( ,*emi/ry ,,cont5ts ,page ,h[ br9+ pres]ves vegetables #a ,equipm5t = br9+ & pickl+ #b ,supplies = br9+ & pickl+ #d ,cucumb] pickles #e ,salt pickles #e ,s\r pickles #g ,sweet pickles #h ,dill pickles #h ,mix$ pickles #aj ,sau]kraut #aj ,f]m5tation & salt+ ( vegetables o!r ?an1 cucumb]s & cabbage #aa ,causes ( failure #ab ,color+ & h>d5+ ag5ts #ad ,tables & te/s #ad ,,al?\gh excell5t pickles c be b\ght on ! m>ket at all seasons ( ! ye>1 _m h\sewives pref] to make _! own1 p>ticul>ly :5 _! home g>d5s af=d a pl5tiful supply ( cucumb]s4 ,br9+ is a good way to save surplus cucumb]s t c n be us$ or readily sold 9 ! fre% /ate4 ,in/ead ( lett+ !m g to wa/e x is v easy to cure !m1 aft] :i* !y may be held z long z desir$ or until !y c be sold to advantage1 ei!r 9 local m>kets or to pickle manufactur]s4 ,?us gr[]s are protect$ aga9/ loss by ov]production or f inability to spe$ily m>ket a p]i%able crop1 & ! pickle m>ket receives ! b5efit ( a /eady supply4 ,,h[ ,,br9+ ,,pres]ves ,,vegetables ,:5 vegetables are plac$ 9 br9e ! juices & soluble mat]ial conta9$ 9 !m are drawn out by ! =ce kn[n z osmosis4 ,! f]m5table sug> pres5t 9 all fruits & vegetables1 :i* is "o ( ! soluble sub/ances extract$ by osmotic action1 s]ves z food = ! lactic-acid bact]ia :i* break x d[n into lactic acid & c]ta9 volatile acids4 ,9 "s vegetables1 l cucumb]s & cabbage1 :]e ! supply ( sug> is ample & o!r conditions are favorable to ! gr[? ( ! lactic bact]ia1 a decid$ acid =mation takes place1 con/itut+ a di/9ct f]m5tation4 ,! acid br9e ?us =m$ acts ^u ! vegetable tissues1 br++ ab\t ! *anges 9 color1 ta/e1 & texture :i* m>k ! pickl$ /ate4 ,z a rule1 a solution ( salt is us$1 al?\gh "s vegetables quickly give up en\gh moi/ure to conv]t dry salt into br9e4 ,salt also h>d5s or makes firm ! vegetables plac$ 9 br9e & *ecks ! action ( organisms :i* might o!rwise de/roy ! plant tissues4 ,cabbage is well pres]v$ 9 its own br9e 9 ! =m ( sau]kraut4 ,o!r vegetables & "s fruits may1 "u c]ta9 conditions1 be economically pres]v$ by br9+4 ,z a rule1 h[ev]1 cann+ is pref]able = ^! products1 because food values & natural flavors are bett] pres]v$ by t me?od4 ,lack ( "t1 a %ortage ( cans1 or an ov]supply ( raw mat]ial may ju/ify ! pres]vation ( vegetables o!r ?an cucumb]s & cabbage by cur+ 9 br9e4 ,,equipm5t ,,= ,,br9+ ,,& ,,pickl+ ,/one j>s are ! mo/ conv5i5t & desirable receptacles 7fig4 #a7 = mak+ small quantities ( pickles4 ,/onew>e is mu* m easily kept clean & absorbs objectionable odors & flavors to a small] ext5t ?an wood4 ,/raight-side1 op5-top j>s1 :i* come 9 practically all sizes1 f #a to #bj gallons1 are be/ = ?is purpose4 ,^? us$ = ! directions giv5 9 ?is bullet9 are #d-;gallon j>s :i* hold ab\t #ab p\nds 7"o-f\r? bu%el7 ( cucumb]s4 ,if only v small quantities ( pickles are put up1 wide-m\? bottles or glass j>s w d4 ,illu/ration3 ,fig4 #a4--,"s suitable conta9]s = home-br9$ products ,wat]-tight kegs or b>rels are be/ = mak+ l>g] quantities ( pickles4 ,^? us$ = ! directions giv5 9 ?is bullet9 are b>rels hold+ f #dj to #de gallons4 ,!y mu/ fir/ be wa%$1 or possibly *>r$1 to remove all undesirable odors & flavors4 ,undesirable flavors may be remov$ by us+ solutions ( pota% or soda lye4 ,a /rong solution ( lye %\ld rema9 9 ! b>rel = sev]al clays1 aft] :i* ! b>rel %\ld be ?or\ghly soak$ & wa%$ ) hot wat] until ! lye is remov$4 ,bo>ds ab\t an in* ?ick make ! be/ cov]s4 ,^! may be ( any k9d ( wood1 except yell[ or pit* p9e1 :i* w\ld give ! pickles an undesirable flavor4 ,!y %\ld be f #a to #b in*es less 9 diamet] ?an ! inside ( ! j> or b>rel1 s t !y may be easily remov$4 ,dipp+ ! cov]s 9 p>aff9 & !n burn+ !m ov] ) a flame fills ! pores ( ! wood1 ?us mak+ x comp>atively easy to keep !m clean4 ,heavy plates ( suitable size may be us$ in/ead ( bo>ds z cov]s = small conta9]s4 ,a clean :ite clo? is (t5 ne$$ to cov] ! mat]ial 9 ! j> or b>rel4 ,two or ?ree ?icknesses ( *eeseclo? or musl91 cut 9 circul> =m1 & ab\t #f in*es l>g] 9 diamet] ?an ! inside ( ! receptacle1 makes a suitable cov]+4 ,sometimes grape1 beet1 or cabbage leaves are us$ = ?is purpose4 ,grape leaves are a good cov]+ = dill pickles1 & cabbage leaves = sau]kraut4 ,9 addition to ! j>s1 crocks1 or kegs 9 :i* ! pickles are made1 #b-qu>t glass j>s are ne$$ = pack+ ! f9i%$ product4 ,if corks are us$ = seal+ su* conta9]s1 !y %\ld fir/ be dipp$ 9 hot p>aff94 ,:5 vegetables :i* h be5 f]m5t$ 9 a weak br9e are to be kept = any l5g? ( "t1 air mu/ be exclud$ f !m4 ,?is may be done by seal+ ! conta9]s ) p>aff91 beeswax1 or oil4 ,p>aff91 ! *eape/ & probably ! be/ ( ^! ?ree sub/ances1 is easily h&l$ & readily sep>at$ f ! pickles :5 !y are remov$ f ! conta9]s4 ,to remove any dirt1 ! p>aff9 %\ld be heat$ & /ra9$ ?r\gh sev]al ?icknesses ( *eeseclo?4 ,?us ! p>aff9 may be us$ ov] & ov] aga94 ,! clean p>aff9 is melt$ & p\r$ ov] ! surface ( ! pickles 9 quantities suffici5t to make1 :5 h>d5$1 a solid coat+ ab\t half an in* ?ick4 ,:]e !re are v]m91 lids %\ld be plac$ ov] ! p>aff9 9 j>s & o!r cov]s %\ld be plac$ ov] ! p>aff9 9 kegs4 ,if appli$ be=e active f]m5tation has /opp$1 ! seal may be brok5 by ! =mation ( gas bel[ ! lay]1 mak+ x necess>y to remove ! p>aff91 heat x aga91 & once m p\r x ov] ! surface4 ,9 _m cases a saf] & bett] plan = pres]v+ vegetables f]m5t$ 9 a weak br9e is to transf] ! pickl$ product to glass j>s z soon z f]m5tation is complet$ & seal tightly4 ,almo/ any?+ :i* furni%es ! requir$ pressure w s]ve z a weight to hold ! mass d[n 9 a j> or keg4 ,clean /ones 7except lime/one7 & bricks are recomm5d$4 ,illu/ration3 ,fig4 #b4--,sal9omet] ,a pair ( kit*5 scales & suitable vessels = det]m9+ liquid measure are1 ( c\rse1 ess5tial4 ,! sal9omet]1 an in/rum5t = measur+ ! salt /r5g? ( a br9e1 is v useful1 al?\gh n absolutely necess>y1 9 br9+ 7fig4 #b74 ,by foll[+ ! directions giv5 "h x w be possible to make br9es ( ! requir$ /r5g? )\t ! use ( ?is in/rum5t4 ,results may be readily *eck$1 h[ev]1 & any *anges 9 br9e /r5g? :i* occur f "t to "t may be detect$ by ! use ( ! sal9omet]4 ,! sal9omet] scale is graduat$ into #ajj degrees1 :i* indicate ! range ( salt conc5tration betwe5 #j1 ! read+ = pure wat] at #fj ,f12 & #ajj1 :i* indicates a saturat$ salt solution 7#bf p] c5t74 ,table #a 7page #ad7 %[s ! relation betwe5 sal9omet] read+s & salt p]c5tages4 ,sal9omet]s are sold = ab\t #a ea* by firms deal+ 9 *emical app>atus & supplies4 ,a sug> hydromet] is v useful 9 all cann+ & pickl+ "w4 ,ei!r ! ,brix or ,ball+ scale may be us$4 ,bo? read directly 9 p]c5tages ( sug> 9 a pure sug> solution4 ,a ,ball+ hydromet]1 graduat$ f #j to #gj1 is a conv5i5t in/rum5t = ! te/s indicat$ 9 ?is bullet94 ,,supplies ,,= ,,br9+ ,,& ,,pickl+ ,,salt ,f9e table salt is n necess>y4 ,:at is kn[n z common f9e salt1 or ev5 co>s] grades1 may be us$4 ,cak$ or lumpy salt c n be equally di/ribut$4 ,salt to :i* any?+ has be5 add$ to prev5t cak+ is n recomm5d$ = pickl+ & br9+4 ,alkal9e impurities 9 ! salt are especially objectionable4 ,any noncak+ salt :i* conta9s less ?an #a p] c5t ( ! c>bonates or bic>bonates ( sodium1 calcium1 or magnesium may be us$ = ?is purpose4 ,,v9eg> ,a good1 cle> v9eg> ( #dj to #fj gra9 /r5g? 7#d to #f p] c5t acetic acid7 is requir$ 9 mak+ s\r1 sweet1 & mix$ pickles1 & is sometimes us$ = dill pickles4 ,_m pickle manufactur]s pref] di/ill$ v9eg>1 z x is colorless & free f s$im5t4 ,if fruit v9eg>s are us$ !y %\ld fir/ be filt]$ to remove all s$im5t4 ,,sug> ,granulat$ sug> %\ld be us$ 9 mak+ sweet pickles4 ,! quantity ( sug> requir$ = ea* gallon ( v9eg> 9 mak+ sweet liquors is %[n 9 ,table #c 7p4 #ae74 ,,spices ,spices are us$ to "s ext5t 9 mak+ ne>ly all k9ds ( pickles1 b *iefly = sweet1 mix$1 & dill pickles4 ,v>i\s comb9ations are us$1 dep5d+ on ! k9d ( pickles to be made & ! flavor desir$4 ,pepp]s 7black & cay5ne71 cloves1 c9namon1 cel]y se$1 c>away1 dill h]b1 mu/>d 7yell[71 allspice1 c>damom1 bay leaves1 cori&]1 turm]ic1 & mace1 are ! pr9cipal :ole spices = ?is purpose4 ,g+] & horse-radi% root are us$ sometimes4 ,all ( ^! spices may be pur*as$ 9 bulk & mix$ z desir$4 ,mix$ :ole spices1 specially prep>$ = pickl+ purposes1 sold 9 ! /ores1 are1 z a rule1 satisfactory4 ,c>e %\ld be tak5 to see t !y are ( prop] /r5g?4 ,oil spices may be desirable "u "s circum/ances1 b _! effect is n s la/+ z t ( ! :ole spices4 ,turm]ic has be5 mu* us$ 9 bo? ! comm]cial & h\sehold prep>ation ( pickles4 ,:ile "s ( its qualities entitle x to be class$ among ! spices1 x does n rank 9 importance z su* ) ! o!rs nam$4 ,x is employ$ l>gely because ( its suppos$ effect on ! color ( pickles1 :i* is probably ov]e/imat$4 ,dill h]b is practically always us$ ) cucumb]s :5 !y are f]m5t$ 9 a weak br9e & (t5 ) o!r vegetables f]m5t$ 9 ?is way4 ,x gives ! pickle a di/9ct flavor :i* is v popul>4 ,! dill h]b1 a native ( s\!rn ,europe1 c be gr[n 9 ne>ly all p>ts ( ! ,unit$ ,/ates & usually is obta9able 9 ! m>kets ( ! l>g] cities4 ,:ile ! entire /alk ( ! dill h]b is ( value = flavor+1 ! se$s are be/ suit$ = imp>t+ ! desir$ flavor4 ,= ?is reason ! crop %\ld be h>ve/$ only aft] ! se$s h become fully mature b are n s ripe t !y fall (f4 ,! h]b may be us$ gre51 dri$1 or br9$4 ,:5 gre5 or br9$ dill is us$1 twice z mu* by weight z w\ld be requir$ if ! dri$ h]b 7 us$ is tak54 ,dill reta9s its flavor = a long "t :5 br9$4 ,to pres]ve x 9 ?is way x %\ld be pack$ 9 a #fj br9e1 or 9 an #hj br9e if x is to be kept = a long "t4 ,dill br9e is z good z ! h]b = flavor+4 ,,cucumb] ,,pickles ,because ( _! %ape1 firmness1 or keep+ quality "s v>ieties ( cucumb]s are bett] adapt$ = mak+ pickles ?an o!rs4 ,among ! be/ ( ! pickl+ v>ieties are ! ,*icago ,pickl+1 ,bo/on ,pickl+1 & ,sn['s ,p]fection4 ,cucumb]s ( practically all v>ieties1 sizes1 & %apes1 h[ev]1 make good pickles4#a #a ,in=mation on ! cultivation ( cucumb]s1 & ! diseases & enemies :i* attack !m1 may be obta9$ f ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture4 ,cucumb]s to be pickl$ %\ld reta9 f "o-eigh? to "o-f\r? in* ( _! /ems1 & !y %\ld n be bruis$4 ,if dirty !y %\ld be wa%$ be=e br9+4 ,!y %\ld be plac$ 9 br9e n lat] ?an #bd h\rs aft] !y h be5 ga!r$4 ,cucumb]s conta9 approximately #ij p] c5t ( wat]4 ,z ?is l>ge wat] cont5t r$uces mat]ially ! salt conc5tration ( any br9e 9 :i* !y are f]m5t$1 x is necess>y to add an excess ( salt at ! beg9n+ ( a f]m5tation 9 ! proportion ( #a p\nd = e #aj p\nds ( cucumb]s4 ,! active /age ( cucumb] f]m5tation cont9ues = #aj to #cj days1 dep5d+ l>gely on ! temp]ature at :i* x is conduct$4 ,! mo/ favorable temp]ature is #hf ,f4 ,practically all ! sug> )drawn f ! cucumb]s is utiliz$ dur+ ! /age ( active f]m5tation1 at ! end ( :i* ! br9e rea*es its highe/ degree ( acidity4 ,dur+ ?is p]iod ! salt conc5tration %\ld n be mat]ially increas$3 =1 al?\gh ! lactic bact]ia are fairly tol]ant ( salt1 !re is a limit to _! tol]ance4 ,! addition ( a l>ge quantity ( salt at ?is "t w\ld r$uce _! acid-=m+ p[] j :5 ?is is ess5tial to a successful f]m5tation4 ,salt1 !re=e1 %\ld be add$ gradually ov] a p]iod ( weeks4 ,,salt ,,pickles ,salt pickles1 or salt /ock1 are made by cur+ cucumb]s 9 a br9e :i* %\ld conta9 n less ?an #i4e p] c5t ( salt 7approximately #cf on ! sal9omet] scale7 at ! />t4 ,n only mu/ ! br9e be kept at ?is /r5g?1 b salt %\ld be add$ until x has a conc5tration ( ab\t #ae p] c5t 7#fj on ! sal9omet] scale74 ,if well cov]$ ) a br9e ( ?is /r5g?1 ! surface ( :i* is kept clean1 pickles w keep indef9itely4 ,prop] cur+ ( cucumb]s requires f six weeks to two mon?s1 or possibly long]1 accord+ to ! temp]ature at :i* ! process is c>ri$ out & ! size & v>iety ( ! cucumb]s4 ,attempts to use %ort cuts or to make pickles ov]night1 z is sometimes advis$1 are bas$ on a mi/ak5 idea ( :at really con/itutes a pickle4 ,cur+ ( cucumb]s is m>k$ by an increas$ firmness1 a great] degree ( transluc5cy1 & a *ange 9 color f pale gre5 to d>k or olive gre54 ,^! *anges are uni=m ?r\gh\t ! p]fectly cur$ specim54 ,s long z any portion ( a pickle is :iti% or opaque x is n p]fectly cur$4 ,aft] prop] process+ 9 wat]1 salt pickles may be eat5 z su* or !y may be conv]t$ into s\r pickles 7p4 #g71 sweet pickles 7p4 #h71 or mix$ pickles 7p4 #aj74 ,,small ,,quantities ,pack ! cucumb]s 9 a #d-;gallon j> & cov] ) #f qu>ts ( a #aj p] c5t br9e 7#dj on sal9omet] scale74 ,at ! "t ( mak+ up ! br9e1 or n lat] ?an ! foll[+ day1 add m salt at ! rate ( #a p\nd = e #aj p\nds ( cucumb]s us$--9 ?is case #a p\nd & #c ounces4 ,?is is necess>y to ma9ta9 ! /r5g? ( ! br9e4 ,cov] ) a r\nd bo>d or plate t w g inside ! j>1 & on top ( ?is place a weight heavy en\gh to keep ! cucumb]s well bel[ ! surface ( ! br9e4 ,at ! end ( ! fir/ week1 & at ! end ( ea* succe$+ week = five weeks1 add "o-f\r? p\nd ( salt4 ,9 add+ salt always place x on ! cov]4 ,if x is add$ directly to ! br9e1 x may s9k1 z a result ( :i* ! salt solution at ! bottom w be v /rong1 :ile t ne> ! surface may be s weak t ! pickles w spoil4 ,a scum1 made up usually ( wild yea/s & molds1 =ms on ! surface4 ,z ?is may prove injuri\s by de/roy+ ! acidity ( ! br9e1 remove x by skimm+4 ,,l>ge ,,quantities ,put into a b>rel #e to #f in*es ( a #dj br9e 7,table #a1 p4 #ad7 & add #a qu>t ( good v9eg>4 ,9 ?is br9e place ! cucumb]s z !y are ga!r$4 ,weigh ! cucumb]s ea* "t be=e !y are add$4 ,put a loose-fitt+ wood5 cov] ov] ! cucumb]s & weight x d[n ) a /one heavy en\gh to br+ ! br9e ov] ! cov]4 ,aft] ! cov] & /one h be5 replac$ add to ! br9e ov] ! cov] #a p\nd ( salt = e #aj p\nds ( cucumb]s4 ,unless ! cucumb]s are add$ too rapidly1 x w be unnecess>y to add m br9e1 = :5 a suffici5t weight is ma9ta9$ on ! cov] ! cucumb]s make _! own br9e4 ,if1 h[ev]1 ! cucumb]s are add$ rapidly1 or if ! b>rel is fill$ at once1 m br9e may be requir$4 ,9 su* a case1 add en\gh ( ! #dj br9e to cov] ! cucumb]s4 ,:5 ! b>rel is full1 add #c p\nds ( salt ea* week = five weeks 7#ae p\nds to a #de-;gallon b>rel74 ,9 add+ ! salt1 place x on ! cov]4 ,add$ 9 ?is way x goes into solution sl[ly1 insur+ a br9e ( uni=m /r5g? ?r\gh\t & a gradually increas+ salt conc5tration4 ,?us1 %rivel+ ( ! pickles is prev5t$ to a great ext5t & ! gr[? & activity ( ! lactic bact]ia are n s]i\sly *eck$4 ,/irr+ or agitation ( ! br9e may be h>mful = ! reason t ! introduction ( air bubbles is conducive to ! gr[? ( spoilage bact]ia4 ,f "t to "t remove ! scum :i* =ms on ! surface4 ,:]e cucumb]s are gr[n ext5sively = ! production ( pickles1 cur+ is done 9 l>ge tanks at salt+ /ations4 ,:ile x involves c]ta9 details ( proc$ure n requir$ 9 b>rel quantities1 ?is me?od ( cur+ is ess5tially ! same4 ,,process+ ,aft] be+ cur$ 9 br9e1 pickles mu/ receive a process+ 9 wat] to remove ! excess ( salt4 ,if !y are to be us$ z salt pickles1 only a p>tial process+ is requir$4 ,if1 h[ev]1 !y are to be made into s\r1 sweet1 or mix$ pickles1 ! salt %\ld be l>gely1 b n completely1 remov$4 ,pickles keep bett] :5 ! salt is n entirely soak$ out4 ,"u factory conditions1 process+ is accompli%$ by plac+ ! pickles 9 tanks1 :i* are !n fill$ ) wat] & subject$ to a curr5t ( /eam1 ! pickles be+ agitat$ mean:ile4 ,9 mo/ homes1 h[ev]1 ! equipm5t = su* treatm5t is n available4 ,! be/ t c be done 9 ! home is to place ! pickles 9 a suitable vessel1 cov] !m ) wat]1 & heat !m sl[ly to ab\t #abj ,f41 at :i* temp]ature !y %\ld be held = f #aj to #ab h\rs1 be+ /irr$ frequ5tly4 ,! wat] is !n p\r$ (f1 & ! process is repeat$1 if necess>y1 until ! pickles h only a slightly salty ta/e4 ,,sort+ ,aft] process+1 ! pickles %\ld be sort$4 ,to secure ! mo/ attractive product1 pickles %\ld be z ne>ly z possible ( uni=m size4 ,at lea/ ?ree sizes are recogniz$--small 7#b to #c in*es long7 1 m$ium 7#c to #d in*es long71 & l>ge 7#d in*es or long]74 ,only ! small sizes are select$ = bottl+4 ,fairly small & m$ium-l>ge cucumb]s are well adapt$ to ! mak+ ( sweet pickles4 ,! l>g] sizes may be us$ = s\r & dill pickles4 ,imp]fectly =m$ pickles1 ! s-call$ crooks & nubs1 c be cut up & add$ to mix$ pickles or o!r comb9ations ( :i* cucumb]s =m a "p4 ,! numb] ( pickles ( v>i\s sizes requir$ to make a gallon is %[n 9 ,table #d1 page #af4 ,,s\r ,,pickles ,aft] pickles h be5 process$ suffici5tly1 dra9 !m well & cov] !m at once ) v9eg>4 ,a #de or #ej gra9 v9eg> usually gives all ! s\rness t is desirable4 ,if1 h[ev]1 v s\r pickles are pref]r$1 x w\ld be well to use at fir/ a #de-;gra9 v9eg>1 & aft] a week or #aj days transf] ! pickles to a v9eg> ( ! /r5g? desir$4 ,z ! fir/ v9eg> us$ w 9 all cases be greatly r$uc$ 9 /r5g? by dilution ) ! br9e conta9$ 9 ! pickles1 x w be necess>y to r5ew ! v9eg> aft] a few weeks4 ,if ?is is n done & ! pickles are held = any l5g? ( "t !y may spoil4 ,! be/ conta9]s = s\r pickles are /one j>s1 or1 = l>ge quantities1 kegs or b>rels4 ,cov]$ ) a v9eg> ( ! prop] /r5g?1 pickles %\ld keep indef9itely4 ,,sweet ,,pickles ,cov] ! cur$ & process$ cucumb]s ) a sweet liquor made by dissolv+ sug> 9 v9eg>1 usually ) ! addition ( spices4 ,dep5d+ ^u ! degree ( sweetness desir$1 ! quantity ( sug> may v>y f #d to #aj p\nds to ! gallon ( v9eg>1 #f p\nds to ! gallon usually giv+ satisfactory results4 ,! *ief difficulty 9 mak+ sweet pickles is _! t5d5cy to become %rivel$ & t\gh1 :i* increases ) ! sug> conc5tration ( ! liquor4 ,?is dang] c usually be avoid$ by cov]+ ! pickles fir/ ) a pla9 #de to #ej gra9 v9eg>4 ,aft] "o week disc>d ?is v9eg>1 :i* 9 all probability has become greatly r$uc$ 9 /r5g?1 & cov] ) a liquor made by add+ #d p\nds ( sug> to ! gallon ( v9eg>4 ,x is v important t ! acidity ( ! liquor us$ on pickles be kept z high z possible4 ,a decrease 9 acidity mu* bel[ a #cj-;gra9 /r5g? may p]mit ! gr[? ( yea/s1 ) result+ f]m5tation & spoilage4 ,if a liquor conta9+ m ?an #d p\nds ( sug> to ! gallon is desir$1 x w\ld be be/ n to 4exce$ t quantity at fir/1 b gradually add sug> until ! desir$ conc5tration is obta9$4 ,a sug> hydromet] readily & accurately indicates ! sug> conc5tration 7p4 #d74 ,a read+ ( #db 7,brix or ,ball+7 w\ld indicate a conc5tration ( approximately #f p\nds ( sug> to ! gallon ( v9eg>4 7,table #c1 p4 #ae47 ,spices are practically always add$ 9 mak+ sweet pickles4 ,! effect ( too mu* spice1 especially ! /rong] k9ds1 l pepp]s & cloves1 h[ev]1 is injuri\s4 ,"o ounce ( :ole mix$ spices to #d gallons ( pickles is en\gh4 ,z spices may cause cl\d9ess ( ! v9eg>1 !y %\ld be remov$ aft] ! desir$ flavor has be5 obta9$4 ,heat+ is an aid to a bett] utilization ( ! spice4 ,add ! requir$ quantity ( spice1 9 a *eeseclo? bag1 to ! v9eg> & hold at ! boil+ po9t = n long] ?an half an h\r4 ,heat+ too long causes ! v9eg> to d>k54 ,if consid]$ desirable1 add sug> at ?is "t1 & p\r at once ov] ! pickles4 ,if ! pickles are to be pack$ 9 bottles or j>s1 aft] su* prelim9>y treatm5t z may be requir$1 transf] !m to ^! conta9]s & cov] !m ) a liquor made z desir$4 ,,dill ,,pickles ,! me?od = mak+ dill pickles diff]s f t = mak+ salt pickles 9 two important p>ticul>s4 ,a mu* weak] br9e is us$1 & spices1 *iefly dill1 are add$4 ,because ( ! weak] salt conc5tration1 a mu* m rapid cur+ takes place4 ,z a result !y c be made ready = use 9 ab\t half ! "t requir$ = ord9>y br9$ pickles4 ,?is %ort5+ ( ! p]iod ( prep>ation1 h[ev]1 is ga9$ at ! exp5se ( ! keep+ quality ( ! product4 ,= ?is reason x is necess>y to resort to measures :i* w prev5t spoilage4 ,,small ,,quantities ,place 9 ! bottom ( ! j> a lay] ( dill & "o-half ounce ( mix$ spice4 ,!n fill ! j>1 to )9 #b or #c in*es ( ! top1 ) wa%$ cucumb]s ( z ne>ly ! same size z practicable4 ,add ano!r half ounce ( spice & lay] ( dill4 ,x is a good plan to place ov] ! top a lay] ( grape leaves4 ,9 fact1 x w\ld be well to place ^! at bo? ! bottom & top4 ,!y make a v suitable cov]+ & h a gre5+ effect on ! pickles4 ,p\r ov] ! pickles a br9e made z foll[s3 ,salt1 #a p\nd2 v9eg>1 #a p9t 2 wat]1 #b gallons4 ,nev] use a hot br9e at ! beg9n+ ( a f]m5tation4 ,! *ances are t x w\ld kill ! organisms pres5t1 ?us prev5t+ f]m5tation4 ,cov] ) a bo>d cov] or plate ) suffici5t weight on top to hold ! cucumb]s well bel[ ! br9e4 ,if ! cucumb]s are pack$ at a temp]ature ar\nd #hf ,f41 an active f]m5tation w at once set 94 ,?is %\ld be complet$ 9 #aj days to #b weeks1 if a temp]ature ( ab\t #hf ,f4 is ma9ta9$4 ,! scum :i* soon =ms on ! surface & :i* consi/s usually ( wild yea/s1 b (t5 conta9s molds & bact]ia1 %\ld be skimm$ (f4 ,aft] active f]m5tation has /opp$1 x is necess>y to protect ! pickles aga9/ spoilage4 ,?is may be done 9 "o ( two ways3 7#a7 ,cov] ) a lay] ( p>aff94 ,?is %\ld be p\r$ :ile hot ov] ! surface ( ! br9e or z mu* ( x z is expos$ ar\nd ! edges ( ! bo>d cov]4 ,:5 cool$ ?is =ms a solid coat+ :i* effectually seals ! pickles4 7#b7 ,seal ! pickles 9 glass j>s or cans4 ,z soon z !y are suffici5tly cur$1 :i* may be det]m9$ by _! agreeable flavor & d>k-gre5 color1 transf] !m to glass j>s1 & fill ei!r ) _! own br9e or ) a fre% br9e made z direct$4 ,add a small quantity ( dill & spice4 ,br+ ! br9e to a boil1 &1 aft] cool+ to ab\t #afj ,f41 p\r x ov] ! pickles1 fill+ ! j>s full4 ,seal ! j>s tight4 ,! plan ( pres]v+ dill pickles by seal+ 9 j>s has ! m]it ( p]mitt+ ! use ( a small quantity )\t ! necessity ( op5+ & reseal+ a l>ge bulk1 z is ! case :5 pickles are pack$ 9 l>ge conta9]s & seal$ ) p>aff94 ,,l>ge ,,quantities ,fill a b>rel ) cucumb]s4 ,add #f to #h p\nds ( gre5 or br9$ dill1 or half t quantity ( dry dill1 & #a qu>t ( mix$ spices4 ,if br9$ dill is us$1 x is well to add ab\t #b qu>ts ( ! dill br9e4 ,! dill & spices %\ld be ev5ly di/ribut$ at ! bottom1 middle1 & top ( ! b>rel4 ,also add #a gallon ( good v9eg>4#b #b ,?is addition ( v9eg> is n ess5tial1 & _m pref] n to use x4 ,9 ! proportion indicat$1 h[ev]1 x is favorable to ! gr[? ( ! lactic bact]ia & helps to prev5t ! gr[? ( spoilage organisms4 ,its use1 !re=e1 is to be reg>d$ ) favor4 ,"s pref] to omit ! mix$ spices = ! reason t !y int]f]e ) ! di/9ctive flavor ( ! dill h]b4 ,head up tight &1 ?r\gh a hole bor$ 9 ! head1 fill ! b>rel ) a br9e made 9 ! proportion ( "o-half p\nd ( salt to a gallon ( wat]4 ,add br9e until x fl[s ov] ! head & is level ) ! top ( ! *ime4 ,ma9ta9 ?is level by add+ br9e f "t to "t4 ,remove ! scum :i* soon =ms on ! surface4 ,dur+ ! p]iod ( active f]m5tation1 keep ! b>rel 9 a w>m place & leave ! hole 9 ! head op5 to all[ gas to escape4 ,:5 active f]m5tation is ov]1 z indicat$ by ! cessation ( bubbl+ & fro?+ on ! surface1 ! b>rel may be plugg$ tight & plac$ 9 /orage1 pref]ably 9 a cool place4 ,leakage & o!r conditions may cause ! br9e 9 a b>rel ( pickles to rec$e at any "t4 ,! b>rels %\ld be inspect$ occasionally1 & m br9e add$ if necess>y4 ,pickles put up 9 ?is way %\ld be ready = use )9 ab\t six weeks4 ,:5 pickles are to be held 9 /orage a long "t1 a #bh br9e1 made by add+ #aj ounces ( salt to a gallon ( wat]1 %\ld be us$4 ,pickles pack$ 9 a br9e ( ?is /r5g? w keep a ye>1 if ! b>rels are kept fill$ & 9 a cool place4 ,! important factor 9 pres]v+ pickles put up 9 a weak br9e1 su* z is ord9>ily us$ = dill pickles1 is ! exclusion ( air4 ,:5 put up 9 tight b>rels ?is is accompli%$ by keep+ ! b>rels entirely fill$ ) br9e4 ,,mix$ ,,pickles ,onions1 caulifl[]1 gre5 pepp]s1 tomatoes1 & beans1 z well z cucumb]s1 are us$ = mak+ mix$ pickles4 ,all vegetables %\ld fir/ be cur$ 9 br9e4 ,= mak+ mix$ pickles1 v small vegetables are mu* to be pref]r$4 ,if l>g] ones mu/ be us$1 fir/ cut !m into pieces ( a desirable & uni=m %ape & size4 ,place 9 ! bottom ( ea* wide-m\? bottle or j> a little mix$ spice4 ,9 fill+ ! bottle arrange ! v>i\s k9ds ( pickles 9 z neat & ord]ly a mann] z possible4 ,! appe>ance ( ! f9i%$ product dep5ds l>gely ^u ! mann] 9 :i* !y are pack$ 9 ! bottle4 ,d n completely fill ! bottles4 ,if s\r pickles are desir$1 fill ! bottles completely ) a #de-;gra9 v9eg>4 ,if sweet ones are want$1 fill ) a liquor made by dissolv+ #d to #f p\nds ( sug> 9 a gallon ( v9eg>4 ,seal tight1 & label prop]ly4 ,,sau]kraut ,= mak+ sau]kraut 9 ! home1 #d or #f gallon /one j>s are consid]$ ! be/ conta9]s1 unless l>ge quantities are desir$1 9 :i* case kegs or b>rels may be us$4 ,select only mature1 s\nd heads ( cabbage4 ,aft] remov+ all decay$ or dirty leaves1 qu>t] ! heads & slice (f ! core portion4 ,= %r$d+1 "o ( ! h&-%r$d+ ma*9es :i* c be obta9$ on ! m>ket is mu* ! be/1 al?\gh an ord9>y slaw cutt] or a l>ge knife w d4 ,9 mak+ sau]kraut ! f]m5tation is c>ri$ out 9 a br9e made f ! juice ( ! cabbage :i* is drawn out by ! salt4 ,"o p\nd ( salt = e #dj p\nds ( cabbage makes ! prop] /r5g? ( br9e to produce ! be/ results4 ,! salt may be di/ribut$ z ! cabbage is pack$ 9 ! j> or x may be mix$ ) ! %r$d$ cabbage be=e be+ pack$4 ,! di/ribution ( #b ounces ( salt ) e #e p\nds ( cabbage probably is ! be/ way to get an ev5 di/ribution4 ,pack ! cabbage firmly1 b n too tightly1 9 ! j> or keg4 ,:5 full1 cov] ) a clean clo? & a bo>d or plate4 ,on ! cov] place a weight heavy en\gh to cause ! br9e to come up to ! cov]4 ,if ! j> is kept at a temp]ature ( ab\t #hf ,f41 f]m5tation w />t promptly4 ,a scum soon =ms on ! surface ( ! br9e4 ,z ?is scum t5ds to de/roy ! acidity & may affect ! cabbage1 x %\ld be skimm$ (f f "t to "t4 ,if kept at #hf ,f41 ! f]m5tation %\ld be complet$ 9 six to eight days4 ,a well-f]m5t$ sau]kraut %\ld %[ a normal acidity ( approximately #bj1 or a lactic acid p]c5tage ( #a4h 7p4 #af74 ,aft] f]m5tation is complete1 set ! sau]kraut 9 a cool place4 ,if ! cabbage is f]m5t$ late 9 ! fall1 or if x c be /or$ 9 a v cool place1 x may n be necess>y to d m ?an keep ! surface skimm$ & protect$ f insects1 etc42 o!rwise x w be necess>y to resort to "o ( ! foll[+ measures to prev5t spoilage3 7#a7 ,p\r a lay] ( hot p>aff9 ov] ! surface1 or z mu* ( x z is expos$ ar\nd ! cov]4 ,prop]ly appli$ to a clean surface1 ?is effectually seals ! j> & protects ! cont5ts f contam9ation4 7#b7 ,aft] ! f]m5tation is complete1 pack ! sau]kraut 9 glass j>s1 add+ en\gh ( ! kraut br9e1 or a weak br9e made by add+ an ounce ( salt to a qu>t ( wat]1 to completely fill ! j>s4 ,seal ! j>s tight1 & set !m away 9 a cool place4 ,! second me?od is mu* to be p ref]r$ to ! fir/4 ,sau]kraut prop]ly f]m5t$ & /or$ 9 ?is way has kept ?r\gh\t a season 9 good condition4 ,plac+ ! j>s be=e seal+ 9 a wat] ba? & heat+ until ! c5t] ( ! j> %[s a temp]ature ( ab\t #afj ,f4 gives an additional assurance ( good-keep+ quality ( ! kraut4 ,9 ! comm]cial cann+ ( sau]kraut1 :]e conditions & l5g? ( /orage c n be controll$1 heat mu/ always be us$4 ,,f]m5tation ,,& ,,salt+ ,,( ,,vegetables ,,o!r ,,?an ,,cucumb]s ,,& ,,cabbage ,!re are ?ree me?ods ( pres]v+ vegetables by ! use ( salt3 ,,f]m5tation ,,9 ,,an ,,add$ ,,br9e ,exp]im5ts h %[n t /r+ beans1 gre5 tomatoes1 beets1 *ayotes1 mango melons1 burr gh]k9s1 caulifl[]1 & corn 7on cob7 may be well pres]v$ 9 a #aj p] c5t br9e 7#dj on ! sal9omet] scale7 = sev]al mon?s4 ,pepp]s & onions are bett] pres]v$ 9 an #hj br9e4 ,! br9e mu/ be ma9ta9$ at its orig9al /r5g? by ! addition ( salt1 & ! surface ( ! br9e mu/ be kept free f scum4 ,"s ( ! vegetables li/$1 notably /r+ beans & gre5 tomatoes1 are well adapt$ to f]m5tation 9 a weak br9e 7#e p] c5t salt71 9 :i* case dill & o!r spices may be add$4 ,! g5]al directions giv5 = dill pickles 7p4 #h7 %\ld be foll[$4 ,,f]m5tation ,,9 ,,br9e ,,produc$ ,,by ,,dry ,,salt+ ,?is me?od1 ( c\rse1 c be us$ only = vegetables :i* conta9 en\gh wat] to make _! own br9e4 ,/r+ beans1 if "y & t5d]1 may be pres]v$ 9 ?is way4 ,remove tips & /r+s1 &1 if ! pods are l>ge1 break !m 9 two4 ,old] beans1 & d\btless o!r vegetables1 c\ld be pres]v$ by ?is me?od if fir/ %r$d$ 9 ! same mann] z cabbage 7p4 #aj74 ,use salt equal to #c p] c5t ( ! weight ( ! vegetables 7#a ounce salt to ab\t #b p\nds vegetables74 ,,salt+ ,,)\t ,,f]m5tation ,en\gh salt to prev5t all bact]ial action mu/ be add$4 ,wa% & weigh ! vegetables4 ,mix ) !m ?or\ghly "o-f\r? _! weight ( salt4 ,if aft] ! addition ( pressure !re is n en\gh br9e to cov] ! product1 add br9e made by dissolv+ #a p\nd ( salt 9 #b qu>ts ( wat]4 ,z soon z bubbl+ ceases1 protect ! surface by cov]+ ) p>aff94 ,?is me?od is especially well adapt$ to vegetables 9 :i* ! sug> cont5t is too l[ to produce a successful f]m5tation1 su* z *>d1 sp9a*1 & d&elions4 ,corn c also be well pres]v$ 9 ?is way4 ,husk x & remove ! silk4 ,cook x 9 boil+ wat] = #aj m9utes1 to set ! milk4 ,!n cut ! corn f ! cob ) a %>p knife1 weigh x1 & pack x 9 lay]s1 ) "o-f\r? its weight ( f9e salt4 ,! me?ods ( pres]vation outl9$ are n limit$ to vegetables4 ,solid fruits1 l cl+/one pea*es & ,kieff] pe>s1 c be pres]v$ 9 an #hj br9e = z long z six mon?s4 ,aft] ! salt has be5 soak$ out1 !y may be work$ up into desirable products by ! use ( spices1 v9eg>1 sug>1 etc4 ,s(t fruits1 l ,elb]ta pea*es & ,b>tlett pe>s1 are be/ pres]v$ 9 weak v9eg> 7#b p] c5t acetic acid74#c #c ,report ( an inve/igation 9 ! ,bureau ( ,*emi/ry on ! utilization ( br9$ products1 by ,rhea ,c4 ,scott1 #aiai4 ,,causes ,,( ,,failure ,,s(t ,,or ,,slipp]y ,,pickles ,a s(t or slipp]y condition1 "o ( ! mo/ common =ms ( spoilage 9 mak+ pickles1 is ! result ( bact]ial action4 ,x always occurs :5 pickles are expos$ above ! br9e & v (t5 :5 ! br9e is too weak to prev5t ! gr[? ( spoilage organisms4 ,to prev5t x keep ! pickles well bel[ ! br9e & ! br9e at ! prop] /r5g?4 ,to keep pickles = m ?an a v few weeks a br9e %\ld conta9 #aj p] c5t ( salt4 ,once pickles h become s(t or slipp]y z a result ( bact]ial action no treatm5t w re/ore !m to a normal condition4 ,,holl[ ,,pickles ,holl[ pickles may occur dur+ ! process ( cur+4 ,?is condition1 h[ev]1 does n mean a total loss1 = holl[ pickles may be utiliz$ 9 mak+ mix$ pickles or c]ta9 =ms ( reli%4 ,:ile !re are good reasons to believe t holl[ pickles are ! result ( a faulty developm5t or nutrition ( ! cucumb]1 !re is also a /rong probability t incorrect me?ods may contribute to _! =mation4 ,"o ( ^! is all[+ too long a "t to int]v5e betwe5 ga!r+ & br9+4 ,?is p]iod %\ld n exce$ #ba h\rs4 ,holl[ pickles frequ5tly become float]s4 ,s\nd cucumb]s prop]ly cur$ d n float1 b any condition :i* op]ates to l[] _! relative weight1 su* z gase\s di/5tion1 may cause !m to rise to ! surface4 ,,effect ,,( ,,h>d ,,wat] ,s-call$ h>d wat]s %\ld n be us$ 9 mak+ a br9e4 ,! pres5ce ( l>ge quantities ( calcium salts & possibly o!r salts f\nd 9 _m natural wat]s may prev5t ! prop] acid =mation1 ?us int]f]+ ) normal cur+4 ,! addition ( a small quantity ( v9eg> s]ves to ov]come alkal9ity :5 h>d wat] mu/ be us$4 ,if pres5t 9 any appreciable quantity1 iron is objectionable1 caus+ a black5+ ( ! pickles "u "s conditions4 ,,%rivel+ ,%rivel+ ( pickles (t5 occurs :5 !y h be5 plac$ at once 9 v /rong salt or sug> solutions1 or ev5 9 v /rong v9eg>s4 ,= ?is reason avoid su* solutions s f> z possible4 ,:5 a /rong solution is desirable ! pickles %\ld fir/ be giv5 a prelim9>y treatm5t 9 a weak] solution4 ,?is difficulty is mo/ (t5 enc\nt]$ 9 mak+ sweet pickles4 ,! pres5ce ( sug> 9 high conc5trations is c]ta9 to cause %rivel+ unless ,,effect ,,( ,,too ,,mu* ,,salt ,,on ,,sau]kraut ,p]haps ! mo/ common cause ( failure 9 mak+ sau]kraut is ! use ( too mu* salt4 ,! prop] quantity is #b p] c5t by weight ( ! cabbage pack$4 ,:5 cabbage is to be f]m5t$ 9 v w>m wea!r x may be well to use a little m salt4 ,z a rule1 h[ev]1 ?is %\ld n exce$ #c p] c5t4 ,9 apply+ ! salt see t x is ev5ly di/ribut$4 ,! r$ /reaks :i* are sometimes se5 9 sau]kraut are believ$ to be due to unev5 di/ribution ( salt4 ,,effect ,,( ,,scum ,spoilage ( ! top lay]s ( vegetables f]m5t$ 9 br9e is sure to occur unless ! scum :i* =ms on ! surface is frequ5tly remov$4 ,?is scum is made up ( wild yea/s1 molds1 & bact]ia1 :i*1 if all[$ to rema91 attack & break d[n ! vegetables b5ea?4 ,!y may also weak5 ! acidity ( ! br9e1 9 :i* way !y may cause spoilage4 ,! fact t ! top lay]s h spoil$1 does n necess>ily mean1 h[ev]1 t all 9 ! conta9] are spoil$4 ,! molds & o!r organisms :i* cause ! spoilage d n quickly get d[n to ! l[] lay]s4 ,! "p f\nd 9 good condition (t5 may be sav$ by c>efully remov+ ! spoil$ "p f ! top1 add+ a little fre% br9e1 & p\r+ hot p>aff9 ov] ! surface4 ,,effect ,,( ,,temp]ature ,temp]ature has an important be>+ on ! success ( a lactic f]m5tation4 ,! bact]ia :i* are ess5tial 9 ! f]m5tation ( vegetable foods are mo/ active at a temp]ature ( approximately #hf ,f41 & z ! temp]ature falls bel[ ?is po9t _! activity correspond+ly dim9i%es4 ,x is ess5tial1 !re=e1 t ! foods be kept z close z possible to #hf ,f4 at ! />t & dur+ ! active /ages ( a f]m5tation4 ,?is is especially important 9 ! production ( sau]kraut1 :i* is (t5 made 9 ! late fall or w9t]4 ,! f]m5tation may be greatly ret>d$ or ev5 /opp$ by too l[ a temp]ature4 ,aft] ! active /ages ( a f]m5tation h pass$1 /ore ! food 9 a cool place4 ,l[ temp]atures are always an aid 9 ! pres]vation ( food products4 ,,color+ ,,& ,,h>d5+ ,,ag5ts ,to make :at is ?\ght to be a bett] look+ product1 x is ! practice 9 "s h\seholds to gre5 pickles by heat+ !m ) v9eg> 9 a copp] vessel4 ,exp]im5ts h %[n t 9 ?is treatm5t copp] acetate is =m$1 & t ! pickles take up v appreciable quantities ( x4 ,copp] acetate is poison\s4 ,by a rul+ ( ! ,secret>y ( ,agriculture1 made ,july #ab1 #aiab1 foods gre5$ ) copp] salts1 all ( :i* are poison\s1 w be reg>d$ z adult]at$4 ,alum is (t5 us$ = ! purpose presumably ( mak+ pickles firm4 ,! use ( alum 9 connection ) food products is ( d\btful exp$i5cy1 to say ! lea/4 ,if ! "r me?ods are foll[$ 9 pickl+1 ! salt & acids 9 ! br9e w give ! desir$ firmness4 ,! use ( alum1 or any o!r h>d5+ ag5t1 is unnecess>y4 ,,tables ,,& ,,te/s ,table #a4--,salt p]c5tages1 correspond+ sal9omet] read+s1 & quantity ( salt requir$ to make #f qu>ts ( br9e ------------------------------------- ,salt 9 ,salt 9 ,sal9omet] #f qu>ts ( solution read+ f9i%$ br9e ------------------------------------- ,p] c5t ,degrees ,ounces #a4jf #d #b #b4ab #h #d #c4ah #ab #f #d4bd #af #h #e4c #bj #aa #g4db #bh #ad #h4dh #cb #ah #i4ed #cf #bj #aj4f #dj #bb #ae4i #fj #ce #ba4b #hj #dh #bf4e #ajj #fd ------------------------------------- ,! figures giv5 9 ! fir/ two columns ( ,table #a are correct4 ,^? 9 ! la/ column are correct )9 ! possibilities ( ord9>y h\sehold me?ods4 ,to make up a br9e f ?is table1 ! requir$ quantity ( salt is dissolv$ 9 a small] volume ( wat] & wat] is add$ to make up z ne>ly z possible to ! requir$ #f qu>ts4 ,"o p\nd ( salt dissolv$ 9 #i p9ts ( wat] makes a solution ) a sal9omet] read+ ( #dj1 or approximately a #aj p] c5t br9e4 ,9 a br9e ( ?is /r5g?1 f]m5tation proce$s some:at sl[ly4 ,pickles kept 9 a br9e ma9ta9$ at ?is /r5g? w n spoil4 ,"o-half p\nd ( salt dissolv$ 9 #i p9ts ( wat] makes approximately a #e p] c5t br9e1 ) a sal9omet] read+ ( #bj4 ,a br9e ( ?is /r5g? p]mits a rapid f]m5tation1 b vegetables kept 9 su* a br9e w spoil )9 a few weeks if air is n exclud$4 ,a br9e 9 :i* a fre% egg j floats is approximately a #aj p] c5t solution4 ,f]m5tation takes place fairly well 9 br9es ( #dj /r5g?1 & w1 to "s ext5t at lea/1 up to #fj4 ,at #hj all f]m5tation /ops4 ,! volume ( br9e necess>y to cov] vegetables is ab\t half ! volume ( ! mat]ial to be f]m5t$4 ,= example1 if a #e-;gallon keg is to be pack$1 #b gallons ( br9e is requir$4 ,table #b4--;,freez+ po9t ( br9e at diff]5t salt conc5trations ----------------------------------- ,salt ,sal9omet] ,freez+ read+ temp]ature ----------------------------------- ,p] c5t ,degrees ,f #e #bj #be4b #aj #dj #ah4g #ae #fj #ab4b #bj #hj #f4a #be #ajj #j4e ----------------------------------- ,table #c4--;,d5sity ( sug> sirup ------------------------ ,quantity ( sug> = ,d5sity ea* gallon ( wat]#d ------------------------ ,degrees ,brix or ,ball+ ,lbs4 ,ozs4 #e #g #aj #ad4h #ae #a #g4e #bj #a #ad4ge #be #b #ab4e #cj #c #i #dj #e #h4ge #de #f #ac #ej #h #e4be #ee #aj #d #fj #ab #h ------------------------ #d ,:5 v9eg> is us$1 ! equival5t sug> hydromet] read+ w\ld be ab\t #b degrees high] ?an t indicat$ 9 ! table4 ,table #d4--,numb] ( cucumb]s ( v>i\s sizes requir$ to make a gallon ( pickles ---------------------------------------- ------ ,numb] to ,size ,v>iety a gallon ---------------------------------------- ------ #a to #b in*es long ,gh]k9s#e #bej to #fej #b to #c in*es long ,small pickles #acj to #bej #c to #d in*es long ,m$ium pickles #dj to #acj #d in*es & long] ,l>ge pickles #ab to #dj ---------------------------------------- ------ #e ,small pickles are usually designat$ z gh]k9s4 ,^? ( v small size are sometimes call$ midgets4 ,! maximum acidity =m$ by a lactic f]m5tation ( vegetables 9 br9e v>ies f #j4be to #b p] c5t4 ,! maximum is rea*$ at or soon aft] ! close ( ! active /age ( f]m5tation4 ,aft] ?is ! acidity usually decreases sl[ly4 ,! /age ( active f]m5tation cont9ues = f "o to ?ree weeks1 dep5d+ ^u ! temp]ature1 /r5g? ( br9e1 etc4 ,dur+ ?is p]iod gas is =m$ & fro? appe>s on ! surface1 ow+ to ! ris+ ( gas bubbles4 ,at ! close ( ?is p]iod ! br9e becomes /ill4 ,! quantity ( acid =m$ dep5ds prim>ily ^u ! sug> cont5t ( ! vegetables f]m5t$1 b x may be influ5c$ by o!r factors4 ,dipp+ a piece ( blue litmus pap] 7obta9able at drug /ores7 9 ! br9e w %[ :e!r ! br9e is acid4 ,if ! pap] turns p9ki% or r$1 ! br9e is acid1 b ! litmus pap] does n give a def9ite indication ( ! degree ( acidity4 ,= ^? :o want to "k accurately :at ! degree ( acidity is ! foll[+ me?od is outl9$3 ,) a pipette transf] exactly #e cubic c5timet]s ( ! br9e to a small evaporat+ di%4 ,to ?is add #de cubic c5timet]s ( di/ill$ wat] & #a cubic c5timet] ( a #j4e p] c5t solution ( ph5olph?ale9 9 #ej p] c5t alcohol4 ,!n run 9 sl[ly a "o-tw5tie? normal sodium hydrate solution4 ,?is is be/ done by us+ a #be cubic c5timet] burette1 graduat$ 9 t5?s4 ,z ! sodium hydrate is be+ add$ /ir con/antly1 & note c>efully :5 ! entire liquid %[s a fa9t p9k t9t4 ,?is indicates t ! neutral po9t has be5 rea*$4 ,read (f c>efully ! exact quantity ( sodium hydrate requir$ to neutralize ! mixture 9 ! di%4 ,?is numb] multipli$ by #j4ji gives ! numb] ( grams ( acid p] #ajj cubic c5timet]s1 calculat$ z lactic1 pres5t 9 ! br9e4 ,?is me?od c be us$ to det]m9e ! acid /r5g? ( v9eg>s4 ,multiply by #j4jf to asc]ta9 ! numb] ( grams ( acetic acid p] #ajj cubic c5timet]s pres5t 9 ! v9eg>4 ,! app>atus & *emicals ne$$ = ?is te/ c be obta9$ f any firm deal+ 9 *emical app>atus & supplies4 ,,organization ,,( ,,! ,,unit$ ,,/ates ,,dep>tm5t ,,( ,,agriculture ,secret>y ( ,agriculture ,h5ry ,c4 ,wallace4 ,assi/ant ,secret>y ,h[>d ,m4 ,gore4 ,director ( ,sci5tific ,"w ,e4 ,d4 ,ball4 ,director ( ,regulatory ,"w ,walt] ,g4 ,campbell4 ,director ( ,ext5sion ,"w ,c4 ,w4 ,w>burton4 ,solicitor ,r4 ,w4 ,williams4 ,wea!r ,bureau ,*>les ,f4 ,m>v91 ,*ief4 ,bureau ( ,agricultural ,economics ,h5ry ,c4 ,taylor1 ,*ief4 ,bureau ( ,animal ,indu/ry ,john ,r4 ,mohl]1 ,*ief4 ,bureau ( ,plant ,indu/ry ,william ,a4 ,taylor1 ,*ief4 ,=e/ ,s]vice ,w4 ,b4 ,greeley4 ,*ief4 ,bureau ( ,*emi/ry ,c4 ,a4 ,br[ne1 ,*ief4 ,bureau ( ,soils ,milton ,:itney4 ,*ief4 ,bureau ( ,entomology ,l4 ,o4 ,h[>d1 ,*ief4 ,bureau ( ,biological ,surrey ,e4 ,w4 ,nelson1 ,*ief4 ,bureau ( ,public ,roads ,?omas ,h4 ,mac,donald1 ,*ief4 ,bureau ( ,home ,economics ,l\ise ,/anley4 ,*ief1 ,bureau ( ,dairy+ ,c4 ,w4 ,l>son1 ,*ief4 ,(fice ( ,exp]im5t ,/ations ,e4 ,w4 ,all54 ,*ief4 ,fix$ ,nitrog5 ,rese>* ,laboratory ,f4 ,g4 ,cottrell1 ,director4 ,publications ,l4 ,j4 ,haynes1 ,9 ,*>ge4 ,libr>y ,cl>ibel ,r4 ,b>nett4 ,libr>ian4 ,f$]al ,horticultural ,bo>d ,c4 ,l4 ,m>latt1 ,*airman4 ,insecticide & ,fungicide ,bo>d ,j4 ,k4 ,haywood4 ,*airman4 ,pack]s & ,/ocky>ds ,adm9i/ration ,*e/] ,morrill1 ,gra9 ,futures ,adm9i/ration ,assi/ant to ! ,secret>y4 --------------- ,?is bullet9 is a contribution f ,bureau ( ,*emi/ry ,c4 ,a4 ,br[ne1 ,*ief4 ,microbiological ,laboratory ,*>les ,?\1 ,mycologi/ 9 ,*>ge4 ---------------------------------------- ,,additional ,,copies ,,( ,,?is ,,publication ,,may ,,be ,,procur$ ,,f ,,! ,,sup]9t5d5t ,,( ,,docum5ts ,,gov]nm5t ,,pr9t+ ,,(fice ,,wa%+ton1 ,d4 ,c4 ,,at #e ,,c5ts ,,p] ,,copy ---------------------------------------- 99 99 99 99 99 ,transcrib] ,note ,figure #a 0 mov$ s t x w\ld n split a p>agraph4