Show BURR nURR GHERKINS AREGOOD ARE AREGOOD GOOD 9 D FOR PICKLES Ie Fruits Bruits Respond Readily to Action of Brine Prepared by the United States Department of Agriculture Burr gherkins are very closely related refitted re- re fitted to the cucumber The Time chief differences are their small size ize and the he fact that the surface t. t covered with it spines The burr gherkin is a prolific bearer and apparently not so subject to diseases and insect pests ests as the cucumber The curing of gherkins is very simlar sim- sim lar to that of cucumbers sa says s 's the United States Department of ture It has been found that these fruits respond very readily to the action of brine A 40 per cent brine made by br dissolving one pound of salt In fn nine pints of water is the mos most satisfactory strength t to use for hurl burr gherkins As the brine must be he maintained at the same sane strength throughout the entire process of curing and as juices which dilute the brine are drawn out of nil all products It is necessary to add saIl salt from time to time A wh which ch Is a simple inexpensive ve piece of apparatus Is the best means of determining de when the brine is of the re required required strength Its use Is mended wherever possible especial If any quantity Is being handled Lacking a a simple house household household hold hoid test for a 40 per cent brine is t o drop a fresh egg In It It ft The egg should barely float being almost submerged A leg keg or or stone jar Is satisfactory y for brining Kegs must be well wen washed with hot water and soaked eed overnight with fresh water wilter to be sure they are arp watertight Round board covers coated coated coat coat- ed with hot paraffin are used to coat I keep the vegetable submerged In the tile brine Clean br bricks are used as weights Another Another An Am other large round wood cover over the top of each ke keg Is necessary to kl keep ep slut out dirt and dust I At frequent intervals it Is necessary to remove with a I large rge wooden spoon the scum which forms on the surface This contains contains' wild yeast molds and various arlous organisms Covers and weights of should be washed and the strength the time brine tested whenever the scum Is being cared for for Gherkins should hould he be gathered while 3 yet et green and tender If allowed to toI coating becomes becomes becomes be be- the outer become too ripe comes hard and the time curing airing process does docs not proceed properly I Itter After curing the flavor and appearance of ot gherkins I Is much ranch like that of brined cucumbers and their final treatment Thc They the same much should b be ver very cnn nn he made e Into either sweet wet or sour I mixed pickles pickles and are fine for I |