Show BURR GHERKINS ARE GOOD FOR PICKLES fruits respond readily to action of brine Irre prepared pared by tho the united states department of oc ACri agriculture culture burr gherkins are very closely related to the cucumber the chief differences are their small smal size and the fact that the surface covered nith mith spines the burr gherkin Is a fairly prolific bearer and apparently not so subject to diseases and insect inject ests as the cucumber the curing of gherkins is very similar to that of cucumbers says the united states department of agriculture it has been found that these fruits respond very readily to the action of brine A 40 per cent brine made by dissolving ing one pound of salt in nine pints of water Is the most satisfactory strength to use for burr gherkins As the brine must be maintained at the same strength throughout the entire process of curing and as juices which dilute the brine are drawn out of all products products it Is necessary to add salt sail from time to time A Is a simple inexpensive piece of apparatus Is the best means of determining ter ahen the brine Is of the re quiren strength its use Is becom mended wherever possible especial it if any quantity is being handled lacking a a simple household test tor for a 40 per cent brine is to drop a fresh ess in it the egg should barely float being almost submerged A keg or stone jar Is satisfactory for brining kegs must be well washed with hot water and soaked overnight with fresh 1 1 ater voter to be sure they are watertight round board covers coated nith hot paraffin pa are used to keep the vegetable submerged in the brine clean bricks are used as weights another large round wood cover over the top of each keg Is necessary to keep out nut dirt and dust at frequent intervals it is necessary vo remove with a large wooden spoon file scum which forms on the surface this contains wild yeast molds and various organisms covers and weights should be mashed v and the strength of the brine tested whenever the scum Is being cared for gherkins should be gathered while yet preen green and tender if allowed to become too ripe the outer costing coating becomes hard and tough and the curing process does not proceed property properly after curing the flavor and appearance of gherkins Is much like that of brined bained cucumbers and their final treatment should be very much the same they can lie be made into other either sweet or sour pickles and are fine for mixed pickles |