PICKLES

a term applied to vegetables and fruits preserved, singly or mixed, in vinegar, mustard, et¢., and variously favored. Among the most popular are cauliflower, chilies, cucumbers, gherkins, mango-melons, and onions; chow-chow, ‘‘mixed piekles.”? and picealill. Large quantities are nnported, but the greater part of the consumption is of the domestic product. One of the most noticeable differences in flavor between.\meriean and English pickles ix attributable to the general use of malt vinegar in Great Britain, whereas cider and spirit vinegars are commonly employed here. Pickles should be kept in a tightly covered receptacle and stored in a dark, dry, moderately cool place. An upper shelf is in many store-rooms a location to be avoided, for it ix hable to be hot there, and heat is detrimental. Exce ive cold is also injurious brine pickles do not freeze easily, but vinegar eoods freeze nearly as quick- Iv as water. They should always be thoro nelly immersed in their liquid, otherwise they quickly dry and become moldy. They should also be stirred from time to time, as hoth strong brine and sweet vinegar have a tendency to sink to the bottom, leaving a weakened liquid on top, in which they are liable to soften and spoil. Any scum should be removed as it tends to softening. Cider or other table vinegar should be used for refilling leakages in vinegar pickles. See also articles on Capers, Ouives, Peppers as A VEGETABLE, ete.