p1CKIING CuCuMRERS.
{"newspaper_name": "The Wilmingtonian, and Delaware advertiser.", "edition": "01", "page": "p2", "byline": ""}
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A correspondent of the American Farm
er gives the following as new process for
picking cucumbers, by substituting whsAey
when vinegar is scarce:


gathered the cucumbers from the vines,
and without any other preparation than
washing them clean, dropped them into a
stand containing mixture of whiskey and
water, oae part Of the former to three Of the
latter. secured them against gnats, fies,
and external air, by tying flannel close
over the top, and laying over this a board
and stone, and neither moved nor examined
them until Christmas, when l found them
not merely equal, but decidedly superior to
any pickle had ever tasted They were
hard and of fine navor, and what has been
particularly admired in them. thcy retained
the original color of the cucu nber, not ex-
hibiting the green poisonous appearance OF
pickles that had been salted and scalded in
copper. My whiskey and water (no salt
having seen used or heat employed,) is now
excellent vinegar for the table