Although meat, when cured and dried, is called "pickled," yet in that operation salt alone is employed as brine, while in the pickling of vegetables, of which we are about to treat, the means chiefly used is vinegar.

In the making of all sorts of pickles, salads, and sauces, in which vinegar is employed, it is of much importance to have it of the strongest quality, as well as of the best flavor. If the flavor of chilis, capsicums, tarragon, eschalots, gar-lic, or any root, is wished to be imparted to the vinegar, it is only necessary to put a portion of either (say one oz.) into a bottleful of the liquid; cork it closely, and in a very few weeks it will be found thoroughly impregnated with the peculiar taste; then strain it off, and fill the bottle up again, as it will answer for more than once. The flavor of any herb will also be communicated by boiling it for a short time in the acid; as well as a few fruits, the flavor of which is very delicious when imparted to vinegar.

Pickles should be made at home, as both cheaper and better. The pickles should be kept either in glass bottles, or in stone or unglazed jars, as the vinegar, or even soured vegetables, will corrode the glazing of the jars, which, being made from lead, is poisonous. Use saucepans lined with earthenware or stone pipkins to boil your .vinegar in. If you are compelled to use tin, do not let your vinegar remain in it one moment longer than actually necessary; employ also wooden knives and forks in the preparation of your pickles. Fill your jars three parts full with the articles to be pickled, and then add vinegar up to the neck of the jar or bottle.

When greening, keep the pickles covered down, or the evaporation of the steam will injure the color; a little nut of alum may be added to crisp the pickles, but it should be very small in proportion to the quantity, or it will give a disagreeable flavor.

If any symptoms appear of the pickles becoming mouldy, boil the vinegar again, adding a little more spice; keep them also close stopped, as exposure to the air makes the pickle soft.