Show LYNN SA SAYS SAYS' 18 J Following Rules for far Pickling Fruits and Vegetables Pickles should be crisp and firm dnn solid soUd and evenly colored The correct cor cor- correct reet color for the green pickle 1 Is olive rather than bright green creen Pack sufficient liquid In the jarsin anIn Jars an Jarsin in which you can pickles so that those thoe on top will not shrivel Fresh apices are your our best belt guarantee guar CUI anted antee of savor flavor when making pickles Spices lose flavor as al the they stand Itane so 10 only freshly opened opel packages pack pack- ages IU f es should be used uselL Fruits and vegetables used for pl pickling kUng should not be overripe The same rules for tor selecting pick pick- ling Ung material as for genera general canning can can- ning holds hold true truo When making fruit pickles cut the fruit in uniform sizes altes and aud shapes shape so the pickles pickle look attractive when served The syrup for fruit pickles pickle is fa es as thick as that for tor preserves preserve Vegetables Vegetable which are brined should be kept thoroughly covered with the tho brine otherwise those thoe standing uncovered b by brine will wUl spot polL |