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Vinegar, Pickles, and Pickling: Rhubarb

To Dry Rhubarb. - To dry the stalks of rhubarb, first strip off the outer skin with a sharp knife. This is a painstaking process, but it pays as the rhubarb dries more quickly and thoroughly. Spread on cloths in the sun, preferably under a hotbed sash, and dry as quickly as possible.

To Cure Rhubarb Root.-Pull up the roots from the old rhubarb bed when a new bed has been set out.

Brush off the earth with a dry brush, and cut the roots into squares 2 inches long. Take off the skin with a sharp knife. Bore a hole through the middle and run a string through them, knotting it so as to keep each piece of root separate from the others. String these between suitable posts or pegs upon the ground, and expose to the sun to dry. Take them indoors at night or when it rains, as dampness is apt to cause mold.

To Dry Parsley. To have bright, crisp parsley, pick it in dry weather.

Spread it thinly on a platter and bake it in a moderate oven with the doors open, turning frequently. If the oven is not too hot, the leaves will become dry and brittle without losing their green color. Take care that the PRESERVATION OF MEAT AND VEGETABLES 713 heat is not sufficient to turn the leaves brown or they will be spoiled. Now rub it to powder between the palms of the hands, pick out the stalks, sift the powder through a coarse sieve, place it in a glass bottle or jar and cork tightly. Keep in a dry place. A peck or more of the parsley should be gathered, as it is reduced very much in bulk by drying. The dry powder is suitable for most purposes for which fresh parsley is employed, and is much more convenient.