Dr. D. Jayne - How to do Pickling

DR. DAVID JAYNE embodied in the preparations bearing his name, the result of his many years of experience in the action of drugs and the treatment of disease. While many new remedies have appeared before the public during the lifetime of Dr. Jayne's Medicines, the fact that they have retained their popularity throughout the past 87 years, is, we believe, an indication of their undoubted merit. Conservative in their claims, efficient in their action and enjoying a widespread distribution throughout this Country, they are indeed America's foremost Family Medicines.

Two quarts of small white onions, peeled and boiled in equal parts of milk and water for ten minutes.

Take out and drain in a colander. Put two quarts of white wine vinegar in a porcelain lined kettle with a teaspoonful of alum, one-half tablespoonful of whole mace, one dozen whole cloves, two and a half tablespoonfuls of salt. Scald well all of these ingredients, pack onions in glass jars and pour the spiced vinegar very hot over onions, and seal.

1 peck Cucumbers. 1 cup of Salt. 1 cup of Sugar. 1 dozen Cloves. 1 dozen Allspice. 2 sticks of Cinnamon Bark, broken fine. 2 sticks of Cinnamon Bark, broken fine.

Slice cucumbers, add salt, let stand over night, drain the next morning. Put vinegar, sugar and spices in kettle, add cucumbers, cook until soft. Put in jars and seal.

25 Red Peppers Pickles 15 Onions. Chop very fine, pour boiling water over and let stand ten minutes, drain, add more hot water and let it stand another ten minutes. 1 tablespoonful Salt. 1 tablespoonful Salt.

Let boil forty minutes. Put up air-tight. The seldom recognized and often baffling disorders of childhood, due to the presence of certain intestinal worms, induced Dr. Jayne to call attention to this very prevalent malady and to prepare a remedy to combat it. Dr. D.

Jayne's Tonic Vermifuge not only is an effective destroyer of such parasites in children and adults, but contains elements which assist the processes of digestion and assimilation, and thus restore the vitality that has been depleted by mal-nutrition or similar digestive disorders.

12 Beets. 1 cup Sugar. 1 cup Vinegar. 1 cup Red Beet Water. teaspoonful Ground Cloves. teaspoonful Stick Cinnamon. teaspoonful Stick Cinnamon.

Little Salt. Cook beets until done. Make a syrup of sugar, vinegar, beet water and salt. Tie spices in bag -- boil spices in syrup a few minutes and pour hot over beets in jars. Do not have beets cold. 12 small Onions. 2 tablespoonfuls Celery Seed. 2 tablespoonfuls Ground Mustard. 2 tablespoonfuls Ground Cloves. 2 tablespoonfuls Whole Allspice. 1 cup Brown Sugar. 1 cup Brown Sugar.

A pinch of Tumeric. Slice tomatoes and onions in layers in kettle. Shake salt over each layer. Put weight on over night. In morning pour off water, cover with vinegar, put in spices and sugar, boil an hour.

Wash and string the beans but do not break them. Wash and string the beans but do not break them.

Cover with cold water and boil ten minutes; drain off this water and pour fresh boiling water over them. Salt them as for table use and boil until tender. Skim out the beans and put in jars. Fill the jars with boiling vinegar, sweetened and spiced to taste.

100 small Cucumbers. 1 tablespoonfuls White Mustard Seed. tablespoonful Black Mustard Seed. 1 tablespoonful Allspice. 4 tablespoonfuls Salt. 6 tablespoonfuls Sugar. 1 tablespoonfuls Celery Seed. 1 tablespoonful Black Pepper dozen small Onions. dozen Red Peppers. dozen Red Peppers.

Small piece of Alum, few pieces Horseradish. First put cucumbers in salt for a day, then in fresh water for a day. Then drain well -- add peppers and onions, and pour over them the vinegar and spices boiling hot. Then jar or bottle.

1 head Cabbage, chopped. 1 quart Corn, cooked. 1 cup Sugar. 2 quarts Vinegar. 3 tablespoonfuls Celery Seed. 3 tablespoonfuls Mustard Seed. 1 tablespoonful Ground Mustard. 1 tablespoonful Tumeric. 1 tablespoonfuls Cornstarch. 1 tablespoonfuls Cornstarch.

Cut cabbage fine, mix a small handful of salt, let stand one and one-half hours. Drain off all water, mix cabbage, peppers and corn together. Add sugar and all spices, except tumeric. Boil two quarts of vinegar and thicken with the cornstarch, pour over the mixture boiling hot. Add tumeric, mix well.

1 pecks Green Tomatoes, chopped. 2 quarts Onions, chopped. 2 good heads of Cabbage, chopped. 1 dozen Peppers, chopped. 1 dozen Cucumber Pickles, cut in small pieces. 3 quarts Lima Beans, cooked. 2 quarts Corn, cooked. 2 tablespoonfuls Celery Seed. 2 tablespoonfuls Mustard Seed. 3 tablespoonfuls Cinnamon, Ground. 4 tablespoonfuls Cornstarch. 2 tablespoonfuls Tumeric. pound Mustard. 3 pounds Sugar. 1 gallon Vinegar. 1 gallon Vinegar.

Cut cabbage, tomatoes and peppers, sprinkle with salt over night, drain well in morning and mix -- add onions, pickles, sugar, spices and vinegar. Mix mustard with vinegar, being careful to have all lumps mashed, then add when pickle is hot. Mix cornstarch with water and add. Cook over a slow fire for one hour and fifteen minutes, add corn and beans. Cook fifteen minutes, add tumeric. (Stir occasionally while cooking.)

Pare and cut the cantaloupes, then put them in vinegar, and let them remain over night. (Stir occasionally while cooking.) Pare and cut the cantaloupes, then put them in vinegar, and let them remain over night.

Take one gallon of fresh vinegar, add to it a sufficient quantity of mace, cinnamon and cloves; put in the cantaloupes, and boil them until you can run a straw through them; afterward boil the vinegar a little longer. In the selection of the ingredients which compose the Expectorant, Dr. Jayne made an effort to combine in proper proportion such well-known and time-proven drugs as seemed likely, in a large majority of cases, to prove most effective in the treatment of coughs, colds and the simpler disorders of the respiratory organs. So well selected were the ingredients and so carefully determined were their proportions, that Dr. D. Jayne's Expectorant has enjoyed probably the most widespread popularity of any remedy of this nature.

Slice a peck of green tomatoes, stir a cup of salt through them and let stand over night.

In morning, drain and add a cup of sugar. 1 cup of grated Horseradish. 12 small, chopped Green Peppers. 10 chopped Onions and a dozen Whole Cloves. 2 tablespoonfuls Ground Cinnamon. Cover the whole with cider vinegar and stew gently until tender.

Put in jars and seal tight.

2 cups Green Tomatoes (without seeds). 2 cups Red Tomatoes (without seeds). 2 cups Green Peppers, cut in half-inch squares. 2 cups Red Peppers, cut in half-inch squares. 2 cups Celery, cut in half-inch pieces. 1 large Cauliflower. 2 cups Lima Beans. Salt. Vinegar. 1 cups Sugar. teaspoonful Tumeric Powder. 2 tablespoonfuls Mustard. 4 tablespoonfuls Flour (about). 4 tablespoonfuls Flour (about).

Salt all down over night, except beans, cook those a few minutes and add next morning. Lima beans may be omitted and string beans substituted. Pour off salt water. Pour on vinegar to almost cover vegetables, add sugar, tumeric powder, mustard and cook about thirty minutes until cauliflower is done. Then add flour mixed with a little cold water.

3 dozen Cucumbers. 1 dozen Onions. 4 Green Peppers. pint Salt. ounce White Mustard Seed. ounce Whole Cloves. ounce Celery Seed. ounce Tumeric. pound Brown Sugar. 3 tablespoonfuls Mustard. Vinegar. Vinegar.Next page