Bulletin Volume 24-25

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 Excerpt: ...weight and set in the sun four days, when they will be ready for use. For winter, keep in brine five weeks, and then put in pickle as above.1 1 Acknowledgment is given Miss Ola Powell, States Relations Service, U. S. Department ot Agriculture. Problems. Months. Sweet Pickled Figs. Pickled Artichokes. July and August. Sweet Pickled Figs.--Cook figs same as for preserves, until they are tender and clear; then let them stand over night, covered with a spiced syrup, which is made by boiling together for five minutes one pint of vinegar, one pint of sugar and one teaspoon each of cinnamon, cloves, allspice and mace. Pack into jars, cover with the strained spiced syrup, garnish with strips of cinnamon and process pint jars for twenty minutes at 180 F.2 Acknowledgment is given Miss Ola Powell, States Relations Service, U. S. Department of Agriculture. Artichoke Pickle.--Scrub and scrape young artichokes, plunge them into boiling brine (one-fourth cup salt to one quart water) for five minutes. Then put into clear cold water for a few minutes. Drain and cover with a spiced vinegar. Let stand over night, and pack in sterilized jars. Cover with the spiced vinegar and process small jars fifteen minutes and quart jars twenty-five minutes. Spiced Vinegar. % gallon vinegar. 1% tablespoons mustard seed. 1% tablespoons celery seed. 1 tablespoon salt. % cup grated horseradish. 1 taiblespoon cinnamon. 1 cup sugar. Cloves, nutmeg, and grated onion may be added if desired.3 Acknowledgment is given Miss Ola Powell, States Relations Service, U. S. Department of Agriculture. BIBLIOGRAPHY. Farmers' Bulletin No. 203--Canned Fruits, Preserves and Jelly. Farmers'Bulletin No. 256--Preparation of Vegetables for the Table. Farmers' Bulletin No. 359--Canning Vegetables in the Home. ...