PICKLES
In the warm days when the thought of “sweets” brings no desire, but rather an aversion for them, it requires courage to put up preserves, and a certain amount of faith is necessary to make the housewife feel that she will ever want to eat the rich and cloying dainties. But with pickles it is another story. During the dog-days the thought of the biting acid is pleasing, and the recollection of pungent spices tempts the appetite. So the housewife enters into the preparation of her pickles with zest that makes the task a pleasure.
To be on the safe side one should, in making pickles, always use a porcelain or agate-lined preserving kettle, as the action of sharp acid upon a copper vessel may, unless great care be practiced, produce a corroding poison.