"Here, is fruit for an epicure meet,

Canned and pickled and smothered in sweet;

The wealth of a summer's mellow prime, To cheer the dearth of winter's rime."


Vinegar is a form of acetic acid, and its flavor varies according to the source from where it is obtained. It is frequently adulterated with other acids which are very injurious. All vegetable juices can go through the fermentation and produce vinegar. Fruit that has begun to work, jelly that will not set and any parings of fruit will make the best of vinegar.

Apple Vinegar

When cooking apples, save the parings and cores, if sound; put them into a large crock, adding enough salt water to keep them covered. When the crock is nearly full, add 1 cup brown sugar or molasses, and 1 cup of yeast to every 6 or 8 qts of water. Stir well, keep the crock where it is warm and cover it with a piece of cheesecloth to keep out insects. It will make good vinegar in about two weeks. Strain and put into glass vessels, for if kept in the glazed crock, the acid will attack the glazing and extract the lead. Mrs. Haughey.

Horse Radish Vinegar

Put into a bottle a qt. of vinegar, 1-4 of a lb. scraped horse radish, a pinch of cayenne pepper and 1 teaspoori of salt. Keep the bottle covered, shake daily, and at the end of 2 weeks, strain and seal up. This is excellent to use in meat sauces.

Celery Vinegar

Use 1 oz. of celery seed to 1 oz. of vinegar, crush the seeds, and allow them to steep for 10 days or so. Strain and seal in bottles. This is very convenient to use in salads when celery is not obtainable.

Sour Cucumber Pickles

To 1 gallon of cold vinegar, take 1 teacup of salt, stir until thoroughly dissolved, place a grape leaf in the bottom of a jar, and fill with small crisp cucumbers, cover with the cold vinegar, place a grape leaf on top and seal. These will be ready for use in 2 months and will keep for 2 years at least.

Mrs. W. Coggeshall.

Cucumber Pickles

One hundred green cucumbers about 2 inches long. Soak 24 hours in rather strong brine, then pour off the brine and rinse in cold water.

Three quarts pure cider vinegar, 1 cup of sugar, 1 oz. whole cloves, 1 oz. stick cinnamon, 1 oz. black pepper, a* little sliced horse radish, few small red peppers.

Scald the cucumbers in this and just as soon as the vinegar is scalding hot, dip them out and fill the jars; pour the boiling vinegar over them and seal hot.

Mrs. H. I. Gushaw

Green Tomato Pickle

Eight quarts green tomatoes, 6 large onions, 4 green sweet peppers.

Slice, sprinkle with salt and let stand over night. In the morning boil with 2 qts. water and 1 qt. vinegar, drain again. Boil half hour, 2 qts. vinegar, 1 lb. brown sugar, 1 teaspoon each cinnamon, cloves and allspice, and pour over the pickles while hot. Mrs. A. W. R. Berr.

Sweet Tomato Pickle

One box green tomatoes, 5 cents worth of green peppers, 10 cents worth of onions, 1 cup of salt.

Slice the tomatoes, peppers and onions alternately with the salt into an agate kettle. Let it stand over night, drain off the brine thoroughly, pour over good vinegar until you can see it. add 2 1-2 lbs. sugar, 2 tablespoons each cloves, allspice, cinnamon, ginger, mustard, and grated horse radish. Boil very slowly all day with frequent stirrings to prevent burning. Add sugar if not sweet enough.

Mrs. G. Griffiths, Oakland.