---------+---------------
| Quantity of
| sugar for
Density | each gallon
| of water[4]
---------+---------------
_Degrees |
Brix or |
Balling_ | _Lbs._ _Ozs._
5 | 7
10 | 14.8
15 | 1 7.5
20 | 1 14.75
25 | 2 12.5
30 | 3 9
40 | 5 8.75
45 | 6 13
50 | 8 5.25
55 | 10 4
60 | 12 8
---------+---------------
[4] When vinegar is used, the equivalent sugar hydrometer reading would
be about 2 degrees higher than that indicated in the table.
Table 4.--_Number of cucumbers of various sizes required to make a gallon
of pickles_
-------------------+----------------+-----------
| | Number to
Size | Variety | a gallon
-------------------+----------------+-----------
1 to 2 inches long | Gherkins[5] | 250 to 650
2 to 3 inches long | Small pickles | 130 to 250
3 to 4 inches long | Medium pickles | 40 to 130
4 inches and longer| Large pickles | 12 to 40
-------------------+----------------+-----------
[5] Small pickles are usually designated as gherkins. Those of very small
size are sometimes called midgets.
The maximum acidity formed by a lactic fermentation of vegetables in
brine varies from 0.25 to 2 per cent. The maximum is reached at or
soon after the close of the active stage of fermentation. After this
the acidity usually decreases slowly. The stage of active fermentation
continues for from one to three weeks, depending upon the temperature,
strength of brine, etc. During this period gas is formed and froth
appears on the surface, owing to the rising of gas bubbles. At the close
of this period the brine becomes "still."
The quantity of acid formed depends primarily upon the sugar content of
the vegetables fermented, but it may be influenced by other factors.
Dipping a piece of blue litmus paper (obtainable at drug stores) in the
brine will show whether the brine is acid. If the paper turns pinkish or
red, the brine is acid, but the litmus paper does not give a definite
indication of the degree of acidity.
For those who want to know accurately what the degree of acidity is the
following method is outlined:
With a pipette transfer exactly 5 cubic centimeters of the brine
to a small evaporating dish. To this add 45 cubic centimeters of
distilled water and 1 cubic centimeter of a 0.5 per cent solution
of phenolphthalein in 50 per cent alcohol. Then run in slowly a
one-twentieth normal sodium hydrate solution. This is best done by using
a 25 cubic centimeter burette, graduated in tenths. As the sodium hydrate
is being added stir constantly, and note carefully when the entire liquid
shows a faint pink tint. This indicates that the neutral point has been
reached. Read off carefully the exact quantity of sodium hydrate required
to neutralize the mixture in the dish. This number multiplied by 0.09
gives the number of grams of acid per 100 cubic centimeters, calculated
as lactic, present in the brine.
This method can be used to determine the acid strength of vinegars.
Multiply by 0.06 to ascertain the number of grams of acetic acid per 100
cubic centimeters present in the vinegar.
The apparatus and chemicals needed for this test can be obtained from any
firm dealing in chemical apparatus and supplies.
ORGANIZATION OF THE
UNITED STATES DEPARTMENT OF AGRICULTURE
_Secretary of Agriculture_ Henry C. Wallace.
_Assistant Secretary_ Howard M. Gore.
_Director of Scientific_ Work E. D. Ball.
_Director of Regulatory Work_ Walter G. Campbell.
_Director of Extension Work_ C. W. Warburton.
_Solicitor_ R. W. Williams.
_Weather Bureau_ Charles F. Marvin, _Chief_.
_Bureau of Agricultural Economics_ Henry C. Taylor, _Chief_.
_Bureau of Animal Industry_ John R. Mohler, _Chief_.
_Bureau of Plant Industry_ William A. Taylor, _Chief_.
_Forest Service_ W. B. Greeley. _Chief_.
_Bureau of Chemistry_ C. A. Browne, _Chief_.
_Bureau of Soils_ Milton Whitney. _Chief_.
_Bureau of Entomology_ L. O. Howard, _Chief_.
_Bureau of Biological Surrey_ E. W. Nelson, _Chief_.
_Bureau of Public Roads_ Thomas H. MacDonald, _Chief_.
_Bureau of Home Economics_ Louise Stanley. _Chief_,
_Bureau of Dairying_ C. W. Larson, _Chief_.
_Office of Experiment Stations_ E. W. Allen. _Chief_.
_Fixed Nitrogen Research Laboratory_ F. G. Cottrell, _Director_.
_Publications_ L. J. Haynes, _In Charge_.
_Library_ Claribel R. Barnett.
_Librarian_.
_Federal Horticultural Board_ C. L. Marlatt, _Chairman_.
_Insecticide and Fungicide Board_ J. K. Haywood. _Chairman_.
_Packers and Stockyards Administration_ } Chester Morrill,
_Grain Futures Administration_ } _Assistant to the Secretary_.
---------------