Wet Pickle for Pork

Ingredients

  • 1 gallon water
  • 1 lb. coarse salt
  • 6 oz. brown sugar
  • ¾ oz. saltpetre

Method

Put all the ingredients into a pan, bring to the boil and boil for 10 minutes, skimming frequently. Pour into the chosen container and allow to cool. When cold, put in the pork, and leave for about 3 days, turning frequently.

To Store Apples and Pears

Apples and pears which are required for storing through the winter should be picked from the trees very carefully so that the fruit is not damaged in any way. They should then be laid out on shelves, preferably slatted so that the air can circulate freely round them, in a cool dry place; an outhouse is ideal. The fruit must be spaced well apart so that if one does go bad it does not affect all the others surrounding it. During storage the fruit should be checked about twice a week to make quite sure that none is going bad and if you find any becoming over-ripe it is wise to use them as soon as possible, preserving them by bottling or freezing if necessary. There are certain types of these fruit, such as Russet apples and Conference pears, which do in fact only ripen on keeping and many of these will be ideal for Christmas when fruit in the shops tends to become expensive.

To Store New Potatoes

Using an old biscuit tin, sprinkle a layer of dry sand in the bottom, then put a layer of potatoes, about 1 inch apart. Cover with another layer of sand and continue these layers until the tin is full. Put the lid on tightly and seal with tape or elastoplast, then bury the potatoes in a sheltered place in the garden. The potatoes will keep until about Christmas time.

To Store Onions

This method was taught to me by a farmer’s wife in Sussex when I was five years old, and I could soon make a very neat onion braid in a few minutes. Take three strands of raffia about 2 ft. long and tie tightly together at one end, trimming down to the knot. With the loose raffia ends towards you, place on top three dry onions with the withered stems towards you. Plait in one raffia strand with each stem twice, then lay three more onions on the plait, and weave in the new, longer stems with the first three, and the raffia. Continue weaving in three more onions at a time. The raffia gives strength to the plait. When it is nearly all used up, tie one strand firmly round the last set of withered stems and tie all three strands together to make a loop. Use this loop to hang the onions in a dry place. If the onions are quite dry and a good keeping variety, they will last all winter and can be cut off as required, without removing the braid from the wall.

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