1903 The still-room by C. Roundell

T^he StilLRoom

week, reboiled, and returned to the jars, the pickle will keep much longer. To pickle TV alnuts, — Take walnuts gathered about July, when still young and soft enough to be pierced by a pin, and place them in a large jar, with plenty of salt well interspersed and covering. In eight days pour oflF the liquid, and wipe and then dry the nuts in the air for a few hours. Pierce each walnut with a stout needle, place them in the pickling jars, and pour boiling spiced vinegar on them so as to fill the jars. Cover with corks, and each week for three weeks pour off the vinegar, reboil it, and fill up the jars with boiling spiced vinegar. Then finally cork and seal. To pickle Gherkins, — Place the gherkins in a large jar with plenty of salt over and among them. In six days pour oflF the liquid and add a little water to it, so that it may be a brine strong enough that an egg will float thereon. Boil this liquid and pour it over the gherkins. In twenty-four hours pour off the liquid, wipe and dry the gherkins in the air, place them in the pickling jars, and fill the latter with boiling spiced vinegar. Cork and seal. If the vinegar be poured off in a week, reboiled, and again placed in the jars, the pickle will keep much longer. To make a Green Toynato Pickle, — Take a gallon of green tomatoes and a quart of onions ; slice them and cover them with salt. In twenty-four hours pour ofF the liquid, and slowly boil for about an 36