hardening agent, is unnecessary.

TABLES AND TESTS

Table 1.—Salt percentages, corresponding salinometer readings,
and quantity of salt required to make 6 quarts of brine

The figures given in the first two columns of Table 1 are correct. Those in the last column are correct within the possibilities of ordinary household methods. To make up a brine from this table, the required quantity of salt is dissolved in a smaller volume of water and water is added to make up as nearly as possible to the required 6 quarts.

One pound of salt dissolved in 9 pints of water makes a solution with a salinometer reading of 40°, or approximately a 10 per cent brine. In a brine of this strength, fermentation proceeds somewhat slowly. Pickles kept in a brine maintained at this strength will not spoil. One-half pound of salt dissolved in 9 pints of water makes approximately a 5 per cent brine, with a salinometer reading of 20°. A brine of this strength permits a rapid fermentation, but vegetables kept in such a brine will spoil within a few weeks if air is not excluded.

A brine in which a fresh egg just floats is approximately a 10 per cent solution.

Fermentation takes place fairly well in brines of 40° strength, and will, to some extent at least, up to 60°. At 80° all fermentation stops.

The volume of brine necessary to cover vegetables is about half the volume of the material to be fermented. For example, if a 5-gallon keg is to be packed, 2½ gallons of brine is required.

Table 2.—Freezing point of brine at different salt concentrations

Table 3.—Density of sugar sirup