liquid treated to prevent
mold. Before adding the paraffin or cottonseed oil, any scum or mold
which may have formed on the surface of the liquid should be removed
by skimming.

These general directions can always be followed with successful
results, but some modifications are desirable for certain vegetables.

Cucumbers--Dill Style. To pickle cucumbers wash the cucumbers and
pack into a clean, water-tight barrel, keg or crock. On the bottom of
the barrel place a layer of dill weed and a handful of mixed spice.
Add another layer of dill and another handful of spice when the barrel
is half full, and when almost full, add a third layer. If a keg or
crock is used, the amount of dill and spice can be reduced in
proportion to the size of the receptacle. When the container has been
filled to within a few inches of the top, add a layer of covering
material--beet leaves or grape leaves--about an inch thick. If any
spoilage should occur on the surface, this layer will protect the
vegetables beneath. Press down with a clean board weighted with bricks
or stone.

Make the brine as given in the general rules. Add sufficient brine to
cover the material and allow it to stand twenty-four hours. Then make
air-tight. The time necessary for complete fermentation to occur
depends upon the temperature. In a warm place five days to a week may
suffice; in a cool cellar three to four weeks.

The dill and spices may be omitted, in which case we then have plain
cucumbers.

String Beans. Remove the ends and strings from the beans and cut
into pieces about two inches long; pack in the container; cover with
brine and ferment.

Green Tomatoes. Green tomatoes should be packed whole and prepared
as cucumbers. The dill and spice may be added if desired.

Beets. Beets must be scrubbed thoroughly and packed whole. If peeled
or sliced before being fermented the beets lose considerable color and
flavor.

Beet Tops and Turnip Tops. These should be washed thoroughly and
packed into the container without being cut up.

Peas. Green peas should be shelled and packed in the same way as
string beans. It is advisable to use fairly small containers for peas,
so that the quantity opened up will be used before it has a chance to
spoil.

Corn. Husk and clean the silk from the corn; wash and place the ears
on end in the jar, packing the jar nearly full. Pour the brine over
the ears; add cover and weights. Fermented corn has a sour taste,
which may not be