Book-bot.com - read famous books online for free

Young's Demonstrative Translation of Scientific Secrets by Daniel Young
page 102 of 236 (43%)
For mixing the foregoing paints it is impossible to lay down any
particular rule as to quantity, as each person mixes them of a
shade to suit his own taste. They are mixed with oil and a little
turpentine, and sometimes a little japan is added to assist in
drying. When they are not mixed in this way the particular mode
is mentioned.


297. RULES FOR MAKING PICKLES

Select the best vinegar, for on this will depend the quality of your
pickles; use glass bottles or stone jars for your pickles, never use
earthenware glazed; use wooden knives and forks in making; leave the
jars three-fourths full of the articles to be pickled; then fill the
jar or bottle with vinegar. If you add alum at all let it be very
little; look your pickles over occasionally and remove any that may
not be doing well. Small cucumbers, beans, green plums, tomatoes,
onions, and radish pods, may be used for assorted pickles; one red
pepper for forty or fifty cucumbers is sufficient; if the vinegar on
pickles becomes white or weak, take it out and scald and skim it,
then return it to the pickles.


298. ASPARAGUS PICKLED

Cut and wash the heads of the largest asparagus; place them in cold
water for two hours; scald carefully in salt and water, then lay on
a cloth until cool; make a pickle of salt and vinegar and boil it;
to one gallon of pickles put a quarter of an ounce of mace, two
nutmegs, a quarter of an ounce of whole pepper, and pour your pickle
DigitalOcean Referral Badge