The
StilLRoom
the
great
thing
to
be
remembered
is
that
no
metallic
substance
must
be
allowed
to
come
into
contact
with
the
pickle
or
with
the
vinegar
which
is
to
be
used.
Wooden
spoons
alone
should
be
used
for
mixing.
For
closing
the
mouths
of
the
jars
or
bottles,
corks
should
be
employed,
and
further
security
from
contact
with
the
air
should
be
ensured
by
covering
the
corked
mouths
with
tinfoil,
bladder,
or
parchment-paper.
It
is
desirable
that
the
vessels
be
furnished
with
mouths
of
smaller
size
than
is
usually
the
case,
as
the
larger
the
mouth
the
greater
the
risk
of
contamination
by
exposure
to
the
air.
To
pickle
Red
Cabbage,
—
Cut
the
cabbages
into
shreds,
place
them
in
a
large
jar
with
plenty
of
salt
well
intermingled.
Leave
them
alone
for
two
days,
then
pour
off
the
liquid,
dry
the
cabbage
for
a
few
hours
in
the
air,
pack
it
in
the
pickling
jars
to
about
an
inch
from
the
opening,
and
pour
sufficient
cold
spiced
vinegar
to
fill
each
jar
completely,
inter-
spersing
some
of
the
spices
among
the
cabbage.
Cork
and
seal
at
once.
To
pickle
Shallots,
—
Peel
the
shallots,
and
place
them
in
a
large
jar
with
plenty
of
salt
well
inter-
mingled.
In
two
days
pour
off
the
liquid,
and
dry
the
shallots
in
the
air
for
a
few
hours.
Then
pack
them
in
the
pickling
jars,
and
pour
boiling
spiced
vinegar
to
fill
each
jar
completely,
interspersing
some
of
the
spices
among
the
shallots.
Cork
and
seal
whilst
hot.
If
the
vinegar
be
poured
off
in
a
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