Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
Weekly Constitution, Sep. 16, 1884 -- page 8
Dameon Pickle to one peck of fruit, five pounds of brown sugar, one pint of vinegar, half an ounce of cinnamon, one fourth an ounce of cloves, half an ounce of allspice, .ix an boil until thoroughly done.
Ripe Cantaloupe Pickle - take off the outer rind of the fruit, and all of the inside, then drop in cold vinegar, let it remain two or three days, then pour off the vinegar, and to every pint of vinegar a pound of sugar, cinnamon to taste; put on and boil until done.
Dameon Pickle to one peck of fruit, five pounds of brown sugar, one pint of vinegar, half an ounce of cinnamon, one fourth an ounce of cloves, half an ounce of allspice, .ix an boil until thoroughly done.
Ripe Cantaloupe Pickle - take off the outer rind of the fruit, and all of the inside, then drop in cold vinegar, let it remain two or three days, then pour off the vinegar, and to every pint of vinegar a pound of sugar, cinnamon to taste; put on and boil until done.
Bringing the