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This page directs the use of hazardous substances — such as benzine, gasoline, lye, or strong acids — for household tasks. These materials are highly flammable, corrosive, or poisonous, and the practices described have caused fires, burns, and poisonings.
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Home › The Principles of Cookery › Olives, Preserving Of
Olives, Preserving Of
Olives intended for preservation are gathered before they are ripe. The object of pickling them is to remove their bitterness and preserve them green by impregnating them with brine. To effect this various plans are adopted. The fruit being gathered is placed in a lye composed of one part of quicklime to six of ashes of young wood sifted. It is left for half a day, and is then put into fresh water, which is renewed every twenty-four hours. From this the fruit is transferred to a brine of common salt dissolved in water, to which some aromatic herbs have been added. Olives will in this manner keep good for twelve months.