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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

34