Show CAN BE MADE INTO PICKLES fruits are especially desirable for mixtures prepared by the unitt unit t chates department ot of if you have timas in your locality either growing wild or in the garden you can make them into very good pickles says the united states department of agriculture by first putting them in brine for about three weeks Martyn las grow wild and in great abundance in the semla semiarid semi a arid id regions of southwestern united states but they can be grown successfully in other localities cali ties the plant grows from two to three feet high and bears large leaves and a purplish flower it may be planted for ornamental purposes the seed bearing pods are used tor for pickling they grow close to the tha stem and should be picked for pickling when two inches long they are curved in shape and covered with a fuzzy growth which exudes a gummy substance irritating to the skin it has been found that these fruits respond very readily to the action of brine A 40 per cent ant brine made by dissolving one pound of shit salt in nine pints of water is the most satisfactory strength to use for martyr das As the brine must be maintained at the same strength throughout the entire process of curing and as juices which dilute the brino are drawn drana out of all products it Is necessary to add salt from time to time A which Is a simple inexpensive piece of apparatus Is the best means of determining ter when the brine Is of the required strength its use Is recommended wherever possible especially if any quantity of fruit Is being handled bandied A keg or stone jar is satisfactory for brining kegs must be well washed with hot water and soaked overnight with fresh water to be sure they aro are watertight round board covers coated with hot paraffin are used to keep the vegetables 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 dirt and dust when ched the mart martyn yulas las have been in the brine from two to three weeks they ore are sufficiently cured and ready to be freshened by soaking in fresh f water overnight they may then be pickled either in plain vinegar or la in a sweet spiced vinegar martyn Marly Was at are especially desirable tor for combining with mix lid pickles |