id	sid	tid	token	lemma	pos
48722	1	1	available	available	JJ
48722	1	2	at	at	IN
48722	1	3	The	the	DT
48722	1	4	Internet	Internet	NNP
48722	1	5	Archive	Archive	NNP
48722	1	6	.	.	.
48722	2	1	Transcriber	Transcriber	NNP
48722	2	2	Note	Note	NNP
48722	2	3	Text	Text	NNP
48722	2	4	emphasis	emphasis	NN
48722	2	5	denoted	denote	VBN
48722	2	6	as	as	IN
48722	2	7	_	_	NNP
48722	2	8	Italic	Italic	NNP
48722	2	9	_	_	NNP
48722	2	10	.	.	.
48722	3	1	U.	U.	NNP
48722	3	2	S.	S.	NNP
48722	3	3	DEPARTMENT	DEPARTMENT	NNP
48722	3	4	OF	of	IN
48722	3	5	AGRICULTURE	AGRICULTURE	NNP
48722	3	6	FARMERS	farmer	NNS
48722	3	7	'	'	POS
48722	3	8	BULLETIN	bulletin	NN
48722	3	9	No	no	UH
48722	3	10	.	.	.
48722	4	1	1438	1438	CD
48722	4	2	MAKING	make	VBG
48722	4	3	FERMENTED	fermented	JJ
48722	4	4	PICKLES	pickle	NNS
48722	4	5	INFORMATION	INFORMATION	VBN
48722	4	6	AND	and	CC
48722	4	7	DIRECTIONS	direction	NNS
48722	4	8	for	for	IN
48722	4	9	pickling	pickle	VBG
48722	4	10	vegetables	vegetable	NNS
48722	4	11	in	in	IN
48722	4	12	brine	brine	NN
48722	4	13	have	have	VBP
48722	4	14	been	be	VBN
48722	4	15	prepared	prepare	VBN
48722	4	16	for	for	IN
48722	4	17	the	the	DT
48722	4	18	use	use	NN
48722	4	19	of	of	IN
48722	4	20	housewives	housewife	NNS
48722	4	21	and	and	CC
48722	4	22	producers	producer	NNS
48722	4	23	of	of	IN
48722	4	24	pickles	pickle	NNS
48722	4	25	,	,	,
48722	4	26	and	and	CC
48722	4	27	to	to	TO
48722	4	28	meet	meet	VB
48722	4	29	the	the	DT
48722	4	30	needs	need	NNS
48722	4	31	of	of	IN
48722	4	32	extension	extension	NN
48722	4	33	workers	worker	NNS
48722	4	34	.	.	.
48722	5	1	Cucumber	Cucumber	NNP
48722	5	2	(	(	-LRB-
48722	5	3	salt	salt	NN
48722	5	4	,	,	,
48722	5	5	sour	sour	JJ
48722	5	6	,	,	,
48722	5	7	sweet	sweet	JJ
48722	5	8	,	,	,
48722	5	9	dill	dill	NN
48722	5	10	,	,	,
48722	5	11	and	and	CC
48722	5	12	mixed	mixed	JJ
48722	5	13	)	)	-RRB-
48722	5	14	pickles	pickle	NNS
48722	5	15	and	and	CC
48722	5	16	sauerkraut	sauerkraut	NN
48722	5	17	are	be	VBP
48722	5	18	given	give	VBN
48722	5	19	most	most	JJS
48722	5	20	attention	attention	NN
48722	5	21	.	.	.
48722	6	1	String	string	NN
48722	6	2	beans	bean	NNS
48722	6	3	,	,	,
48722	6	4	green	green	JJ
48722	6	5	tomatoes	tomato	NNS
48722	6	6	,	,	,
48722	6	7	chayotes	chayote	NNS
48722	6	8	,	,	,
48722	6	9	mango	mango	NN
48722	6	10	melons	melon	NNS
48722	6	11	,	,	,
48722	6	12	burr	burr	NNP
48722	6	13	gherkins	gherkin	NNS
48722	6	14	,	,	,
48722	6	15	cauliflower	cauliflower	NN
48722	6	16	,	,	,
48722	6	17	corn	corn	NN
48722	6	18	on	on	IN
48722	6	19	the	the	DT
48722	6	20	cob	cob	NN
48722	6	21	,	,	,
48722	6	22	and	and	CC
48722	6	23	some	some	DT
48722	6	24	fruits	fruit	NNS
48722	6	25	,	,	,
48722	6	26	such	such	JJ
48722	6	27	as	as	IN
48722	6	28	peaches	peach	NNS
48722	6	29	and	and	CC
48722	6	30	pears	pear	NNS
48722	6	31	,	,	,
48722	6	32	are	be	VBP
48722	6	33	mentioned	mention	VBN
48722	6	34	.	.	.
48722	7	1	Although	although	IN
48722	7	2	intended	intend	VBN
48722	7	3	mainly	mainly	RB
48722	7	4	for	for	IN
48722	7	5	guidance	guidance	NN
48722	7	6	in	in	IN
48722	7	7	putting	put	VBG
48722	7	8	up	up	RP
48722	7	9	pickles	pickle	NNS
48722	7	10	on	on	IN
48722	7	11	a	a	DT
48722	7	12	small	small	JJ
48722	7	13	scale	scale	NN
48722	7	14	in	in	IN
48722	7	15	the	the	DT
48722	7	16	home	home	NN
48722	7	17	,	,	,
48722	7	18	this	this	DT
48722	7	19	bulletin	bulletin	NN
48722	7	20	may	may	MD
48722	7	21	be	be	VB
48722	7	22	used	use	VBN
48722	7	23	also	also	RB
48722	7	24	in	in	IN
48722	7	25	preparing	prepare	VBG
48722	7	26	large	large	JJ
48722	7	27	quantities	quantity	NNS
48722	7	28	on	on	IN
48722	7	29	a	a	DT
48722	7	30	commercial	commercial	JJ
48722	7	31	or	or	CC
48722	7	32	semicommercial	semicommercial	JJ
48722	7	33	scale	scale	NN
48722	7	34	.	.	.
48722	8	1	This	this	DT
48722	8	2	bulletin	bulletin	NN
48722	8	3	is	be	VBZ
48722	8	4	a	a	DT
48722	8	5	revision	revision	NN
48722	8	6	of	of	IN
48722	8	7	,	,	,
48722	8	8	and	and	CC
48722	8	9	supersedes	supersede	NNS
48722	8	10	,	,	,
48722	8	11	Farmers	Farmers	NNP
48722	8	12	'	'	POS
48722	8	13	Bulletin	Bulletin	NNP
48722	8	14	1159	1159	CD
48722	8	15	.	.	.
48722	9	1	Washington	Washington	NNP
48722	9	2	,	,	,
48722	9	3	D.	D.	NNP
48722	9	4	C.	C.	NNP
48722	9	5	Issued	Issued	NNP
48722	9	6	August	August	NNP
48722	9	7	,	,	,
48722	9	8	1924	1924	CD
48722	9	9	MAKING	making	NN
48722	9	10	FERMENTED	fermented	JJ
48722	9	11	PICKLES	pickle	NNS
48722	9	12	By	by	IN
48722	9	13	Edwin	Edwin	NNP
48722	9	14	LeFevre	LeFevre	NNP
48722	9	15	,	,	,
48722	9	16	_	_	NNP
48722	9	17	Scientific	Scientific	NNP
48722	9	18	Assistant	Assistant	NNP
48722	9	19	,	,	,
48722	9	20	Microbiological	Microbiological	NNP
48722	9	21	Laboratory	Laboratory	NNP
48722	9	22	,	,	,
48722	9	23	Bureau	Bureau	NNP
48722	9	24	of	of	IN
48722	9	25	Chemistry	Chemistry	NNP
48722	9	26	_	_	NNP
48722	9	27	CONTENTS	CONTENTS	NNPS
48722	9	28	Page	Page	NNP
48722	9	29	How	how	WRB
48722	9	30	brining	brine	VBG
48722	9	31	preserves	preserve	NNS
48722	9	32	vegetables	vegetable	NNS
48722	9	33	1	1	CD
48722	9	34	Equipment	equipment	NN
48722	9	35	for	for	IN
48722	9	36	brining	brine	VBG
48722	9	37	and	and	CC
48722	9	38	pickling	pickle	VBG
48722	9	39	2	2	CD
48722	9	40	Supplies	supply	NNS
48722	9	41	for	for	IN
48722	9	42	brining	brine	VBG
48722	9	43	and	and	CC
48722	9	44	pickling	pickle	VBG
48722	9	45	4	4	CD
48722	9	46	Cucumber	Cucumber	NNP
48722	9	47	pickles	pickle	NNS
48722	9	48	5	5	CD
48722	9	49	Salt	salt	NN
48722	9	50	pickles	pickle	NNS
48722	9	51	5	5	CD
48722	9	52	Sour	Sour	NNP
48722	9	53	pickles	pickle	NNS
48722	9	54	7	7	CD
48722	9	55	Sweet	Sweet	NNP
48722	9	56	pickles	pickle	NNS
48722	9	57	8	8	CD
48722	9	58	Dill	Dill	NNP
48722	9	59	pickles	pickle	NNS
48722	9	60	8	8	CD
48722	9	61	Mixed	mixed	JJ
48722	9	62	pickles	pickle	NNS
48722	9	63	10	10	CD
48722	9	64	Sauerkraut	sauerkraut	NN
48722	9	65	10	10	CD
48722	9	66	Fermentation	Fermentation	NNP
48722	9	67	and	and	CC
48722	9	68	salting	salt	VBG
48722	9	69	of	of	IN
48722	9	70	vegetables	vegetable	NNS
48722	9	71	other	other	JJ
48722	9	72	than	than	IN
48722	9	73	,	,	,
48722	9	74	cucumbers	cucumber	NNS
48722	9	75	and	and	CC
48722	9	76	cabbage	cabbage	VBP
48722	9	77	11	11	CD
48722	9	78	Causes	cause	NNS
48722	9	79	of	of	IN
48722	9	80	failure	failure	NN
48722	9	81	12	12	CD
48722	9	82	Coloring	color	VBG
48722	9	83	and	and	CC
48722	9	84	hardening	harden	VBG
48722	9	85	agents	agent	NNS
48722	9	86	14	14	CD
48722	9	87	Tables	table	NNS
48722	9	88	and	and	CC
48722	9	89	tests	test	NNS
48722	9	90	14	14	CD
48722	9	91	ALTHOUGH	although	JJ
48722	9	92	excellent	excellent	JJ
48722	9	93	pickles	pickle	NNS
48722	9	94	can	can	MD
48722	9	95	be	be	VB
48722	9	96	bought	buy	VBN
48722	9	97	on	on	IN
48722	9	98	the	the	DT
48722	9	99	market	market	NN
48722	9	100	at	at	IN
48722	9	101	all	all	DT
48722	9	102	seasons	season	NNS
48722	9	103	of	of	IN
48722	9	104	the	the	DT
48722	9	105	year	year	NN
48722	9	106	,	,	,
48722	9	107	many	many	JJ
48722	9	108	housewives	housewife	NNS
48722	9	109	prefer	prefer	VBP
48722	9	110	to	to	TO
48722	9	111	make	make	VB
48722	9	112	their	-PRON-	PRP$
48722	9	113	own	own	JJ
48722	9	114	,	,	,
48722	9	115	particularly	particularly	RB
48722	9	116	when	when	WRB
48722	9	117	their	-PRON-	PRP$
48722	9	118	home	home	NN
48722	9	119	gardens	garden	NNS
48722	9	120	afford	afford	VBP
48722	9	121	a	a	DT
48722	9	122	plentiful	plentiful	JJ
48722	9	123	supply	supply	NN
48722	9	124	of	of	IN
48722	9	125	cucumbers	cucumber	NNS
48722	9	126	.	.	.
48722	10	1	Brining	brining	NN
48722	10	2	is	be	VBZ
48722	10	3	a	a	DT
48722	10	4	good	good	JJ
48722	10	5	way	way	NN
48722	10	6	to	to	TO
48722	10	7	save	save	VB
48722	10	8	surplus	surplus	JJ
48722	10	9	cucumbers	cucumber	NNS
48722	10	10	that	that	WDT
48722	10	11	can	can	MD
48722	10	12	not	not	RB
48722	10	13	be	be	VB
48722	10	14	used	use	VBN
48722	10	15	or	or	CC
48722	10	16	readily	readily	RB
48722	10	17	sold	sell	VBN
48722	10	18	in	in	IN
48722	10	19	the	the	DT
48722	10	20	fresh	fresh	JJ
48722	10	21	state	state	NN
48722	10	22	.	.	.
48722	11	1	Instead	instead	RB
48722	11	2	of	of	IN
48722	11	3	letting	let	VBG
48722	11	4	them	-PRON-	PRP
48722	11	5	go	go	VB
48722	11	6	to	to	TO
48722	11	7	waste	waste	VB
48722	11	8	it	-PRON-	PRP
48722	11	9	is	be	VBZ
48722	11	10	very	very	RB
48722	11	11	easy	easy	JJ
48722	11	12	to	to	TO
48722	11	13	cure	cure	VB
48722	11	14	them	-PRON-	PRP
48722	11	15	,	,	,
48722	11	16	after	after	IN
48722	11	17	which	which	WDT
48722	11	18	they	-PRON-	PRP
48722	11	19	may	may	MD
48722	11	20	be	be	VB
48722	11	21	held	hold	VBN
48722	11	22	as	as	RB
48722	11	23	long	long	RB
48722	11	24	as	as	IN
48722	11	25	desired	desire	VBN
48722	11	26	or	or	CC
48722	11	27	until	until	IN
48722	11	28	they	-PRON-	PRP
48722	11	29	can	can	MD
48722	11	30	be	be	VB
48722	11	31	sold	sell	VBN
48722	11	32	to	to	IN
48722	11	33	advantage	advantage	NN
48722	11	34	,	,	,
48722	11	35	either	either	CC
48722	11	36	in	in	IN
48722	11	37	local	local	JJ
48722	11	38	markets	market	NNS
48722	11	39	or	or	CC
48722	11	40	to	to	TO
48722	11	41	pickle	pickle	VB
48722	11	42	manufacturers	manufacturer	NNS
48722	11	43	.	.	.
48722	12	1	Thus	thus	RB
48722	12	2	growers	grower	NNS
48722	12	3	are	be	VBP
48722	12	4	protected	protect	VBN
48722	12	5	against	against	IN
48722	12	6	loss	loss	NN
48722	12	7	by	by	IN
48722	12	8	overproduction	overproduction	NN
48722	12	9	or	or	CC
48722	12	10	from	from	IN
48722	12	11	inability	inability	NN
48722	12	12	to	to	TO
48722	12	13	speedily	speedily	RB
48722	12	14	market	market	VB
48722	12	15	a	a	DT
48722	12	16	perishable	perishable	JJ
48722	12	17	crop	crop	NN
48722	12	18	,	,	,
48722	12	19	and	and	CC
48722	12	20	the	the	DT
48722	12	21	pickle	pickle	NN
48722	12	22	market	market	NN
48722	12	23	receives	receive	VBZ
48722	12	24	the	the	DT
48722	12	25	benefit	benefit	NN
48722	12	26	of	of	IN
48722	12	27	a	a	DT
48722	12	28	steady	steady	JJ
48722	12	29	supply	supply	NN
48722	12	30	.	.	.
48722	13	1	HOW	how	WRB
48722	13	2	BRINING	brining	NN
48722	13	3	PRESERVES	preserves	NN
48722	13	4	VEGETABLES	vegetable	NNS
48722	13	5	When	when	WRB
48722	13	6	vegetables	vegetable	NNS
48722	13	7	are	be	VBP
48722	13	8	placed	place	VBN
48722	13	9	in	in	IN
48722	13	10	brine	brine	NN
48722	13	11	the	the	DT
48722	13	12	juices	juice	NNS
48722	13	13	and	and	CC
48722	13	14	soluble	soluble	JJ
48722	13	15	material	material	NN
48722	13	16	contained	contain	VBN
48722	13	17	in	in	IN
48722	13	18	them	-PRON-	PRP
48722	13	19	are	be	VBP
48722	13	20	drawn	draw	VBN
48722	13	21	out	out	RP
48722	13	22	by	by	IN
48722	13	23	the	the	DT
48722	13	24	force	force	NN
48722	13	25	known	know	VBN
48722	13	26	as	as	IN
48722	13	27	osmosis	osmosis	NN
48722	13	28	.	.	.
48722	14	1	The	the	DT
48722	14	2	fermentable	fermentable	JJ
48722	14	3	sugar	sugar	NN
48722	14	4	present	present	JJ
48722	14	5	in	in	IN
48722	14	6	all	all	DT
48722	14	7	fruits	fruit	NNS
48722	14	8	and	and	CC
48722	14	9	vegetables	vegetable	NNS
48722	14	10	,	,	,
48722	14	11	which	which	WDT
48722	14	12	is	be	VBZ
48722	14	13	one	one	CD
48722	14	14	of	of	IN
48722	14	15	the	the	DT
48722	14	16	soluble	soluble	JJ
48722	14	17	substances	substance	NNS
48722	14	18	extracted	extract	VBN
48722	14	19	by	by	IN
48722	14	20	osmotic	osmotic	JJ
48722	14	21	action	action	NN
48722	14	22	,	,	,
48722	14	23	serves	serve	VBZ
48722	14	24	as	as	IN
48722	14	25	food	food	NN
48722	14	26	for	for	IN
48722	14	27	the	the	DT
48722	14	28	lactic	lactic	JJ
48722	14	29	-	-	HYPH
48722	14	30	acid	acid	NN
48722	14	31	bacteria	bacteria	NNS
48722	14	32	which	which	WDT
48722	14	33	break	break	VBP
48722	14	34	it	-PRON-	PRP
48722	14	35	down	down	RP
48722	14	36	into	into	IN
48722	14	37	lactic	lactic	JJ
48722	14	38	acid	acid	NN
48722	14	39	and	and	CC
48722	14	40	certain	certain	JJ
48722	14	41	volatile	volatile	JJ
48722	14	42	acids	acid	NNS
48722	14	43	.	.	.
48722	15	1	In	in	IN
48722	15	2	some	some	DT
48722	15	3	vegetables	vegetable	NNS
48722	15	4	,	,	,
48722	15	5	like	like	IN
48722	15	6	cucumbers	cucumber	NNS
48722	15	7	and	and	CC
48722	15	8	cabbage	cabbage	NN
48722	15	9	,	,	,
48722	15	10	where	where	WRB
48722	15	11	the	the	DT
48722	15	12	supply	supply	NN
48722	15	13	of	of	IN
48722	15	14	sugar	sugar	NN
48722	15	15	is	be	VBZ
48722	15	16	ample	ample	JJ
48722	15	17	and	and	CC
48722	15	18	other	other	JJ
48722	15	19	conditions	condition	NNS
48722	15	20	are	be	VBP
48722	15	21	favorable	favorable	JJ
48722	15	22	to	to	IN
48722	15	23	the	the	DT
48722	15	24	growth	growth	NN
48722	15	25	of	of	IN
48722	15	26	the	the	DT
48722	15	27	lactic	lactic	JJ
48722	15	28	bacteria	bacteria	NNS
48722	15	29	,	,	,
48722	15	30	a	a	DT
48722	15	31	decided	decide	VBN
48722	15	32	acid	acid	NN
48722	15	33	formation	formation	NN
48722	15	34	takes	take	VBZ
48722	15	35	place	place	NN
48722	15	36	,	,	,
48722	15	37	constituting	constitute	VBG
48722	15	38	a	a	DT
48722	15	39	distinct	distinct	JJ
48722	15	40	fermentation	fermentation	NN
48722	15	41	.	.	.
48722	16	1	The	the	DT
48722	16	2	acid	acid	JJ
48722	16	3	brine	brine	NN
48722	16	4	thus	thus	RB
48722	16	5	formed	form	VBD
48722	16	6	acts	act	NNS
48722	16	7	upon	upon	IN
48722	16	8	the	the	DT
48722	16	9	vegetable	vegetable	NN
48722	16	10	tissues	tissue	NNS
48722	16	11	,	,	,
48722	16	12	bringing	bring	VBG
48722	16	13	about	about	RP
48722	16	14	the	the	DT
48722	16	15	changes	change	NNS
48722	16	16	in	in	IN
48722	16	17	color	color	NN
48722	16	18	,	,	,
48722	16	19	taste	taste	NN
48722	16	20	,	,	,
48722	16	21	and	and	CC
48722	16	22	texture	texture	NN
48722	16	23	which	which	WDT
48722	16	24	mark	mark	VBP
48722	16	25	the	the	DT
48722	16	26	pickled	pickled	JJ
48722	16	27	state	state	NN
48722	16	28	.	.	.
48722	17	1	As	as	IN
48722	17	2	a	a	DT
48722	17	3	rule	rule	NN
48722	17	4	,	,	,
48722	17	5	a	a	DT
48722	17	6	solution	solution	NN
48722	17	7	of	of	IN
48722	17	8	salt	salt	NN
48722	17	9	is	be	VBZ
48722	17	10	used	use	VBN
48722	17	11	,	,	,
48722	17	12	although	although	IN
48722	17	13	some	some	DT
48722	17	14	vegetables	vegetable	NNS
48722	17	15	quickly	quickly	RB
48722	17	16	give	give	VB
48722	17	17	up	up	RP
48722	17	18	enough	enough	JJ
48722	17	19	moisture	moisture	NN
48722	17	20	to	to	TO
48722	17	21	convert	convert	VB
48722	17	22	dry	dry	JJ
48722	17	23	salt	salt	NN
48722	17	24	into	into	IN
48722	17	25	brine	brine	NN
48722	17	26	.	.	.
48722	18	1	Salt	salt	NN
48722	18	2	also	also	RB
48722	18	3	hardens	harden	VBZ
48722	18	4	or	or	CC
48722	18	5	makes	make	VBZ
48722	18	6	firm	firm	JJ
48722	18	7	the	the	DT
48722	18	8	vegetables	vegetable	NNS
48722	18	9	placed	place	VBN
48722	18	10	in	in	IN
48722	18	11	brine	brine	NN
48722	18	12	and	and	CC
48722	18	13	checks	check	VBZ
48722	18	14	the	the	DT
48722	18	15	action	action	NN
48722	18	16	of	of	IN
48722	18	17	organisms	organism	NNS
48722	18	18	which	which	WDT
48722	18	19	might	may	MD
48722	18	20	otherwise	otherwise	RB
48722	18	21	destroy	destroy	VB
48722	18	22	the	the	DT
48722	18	23	plant	plant	NN
48722	18	24	tissues	tissue	NNS
48722	18	25	.	.	.
48722	19	1	Cabbage	cabbage	NN
48722	19	2	is	be	VBZ
48722	19	3	well	well	RB
48722	19	4	preserved	preserve	VBN
48722	19	5	in	in	IN
48722	19	6	its	-PRON-	PRP$
48722	19	7	own	own	JJ
48722	19	8	brine	brine	NN
48722	19	9	in	in	IN
48722	19	10	the	the	DT
48722	19	11	form	form	NN
48722	19	12	of	of	IN
48722	19	13	sauerkraut	sauerkraut	NN
48722	19	14	.	.	.
48722	20	1	Other	other	JJ
48722	20	2	vegetables	vegetable	NNS
48722	20	3	and	and	CC
48722	20	4	some	some	DT
48722	20	5	fruits	fruit	NNS
48722	20	6	may	may	MD
48722	20	7	,	,	,
48722	20	8	under	under	IN
48722	20	9	certain	certain	JJ
48722	20	10	conditions	condition	NNS
48722	20	11	,	,	,
48722	20	12	be	be	VB
48722	20	13	economically	economically	RB
48722	20	14	preserved	preserve	VBN
48722	20	15	by	by	IN
48722	20	16	brining	brine	VBG
48722	20	17	.	.	.
48722	21	1	As	as	IN
48722	21	2	a	a	DT
48722	21	3	rule	rule	NN
48722	21	4	,	,	,
48722	21	5	however	however	RB
48722	21	6	,	,	,
48722	21	7	canning	canning	NN
48722	21	8	is	be	VBZ
48722	21	9	preferable	preferable	JJ
48722	21	10	for	for	IN
48722	21	11	these	these	DT
48722	21	12	products	product	NNS
48722	21	13	,	,	,
48722	21	14	because	because	IN
48722	21	15	food	food	NN
48722	21	16	values	value	NNS
48722	21	17	and	and	CC
48722	21	18	natural	natural	JJ
48722	21	19	flavors	flavor	NNS
48722	21	20	are	be	VBP
48722	21	21	better	well	RBR
48722	21	22	preserved	preserve	VBN
48722	21	23	by	by	IN
48722	21	24	that	that	DT
48722	21	25	method	method	NN
48722	21	26	.	.	.
48722	22	1	Lack	lack	NN
48722	22	2	of	of	IN
48722	22	3	time	time	NN
48722	22	4	,	,	,
48722	22	5	a	a	DT
48722	22	6	shortage	shortage	NN
48722	22	7	of	of	IN
48722	22	8	cans	can	NNS
48722	22	9	,	,	,
48722	22	10	or	or	CC
48722	22	11	an	an	DT
48722	22	12	oversupply	oversupply	NN
48722	22	13	of	of	IN
48722	22	14	raw	raw	JJ
48722	22	15	material	material	NN
48722	22	16	may	may	MD
48722	22	17	justify	justify	VB
48722	22	18	the	the	DT
48722	22	19	preservation	preservation	NN
48722	22	20	of	of	IN
48722	22	21	vegetables	vegetable	NNS
48722	22	22	other	other	JJ
48722	22	23	than	than	IN
48722	22	24	cucumbers	cucumber	NNS
48722	22	25	and	and	CC
48722	22	26	cabbage	cabbage	NN
48722	22	27	by	by	IN
48722	22	28	curing	cure	VBG
48722	22	29	in	in	IN
48722	22	30	brine	brine	NN
48722	22	31	.	.	.
48722	23	1	EQUIPMENT	EQUIPMENT	NNP
48722	23	2	FOR	for	IN
48722	23	3	BRINING	BRINING	NNP
48722	23	4	AND	and	CC
48722	23	5	PICKLING	PICKLING	NNP
48722	23	6	Stone	Stone	NNP
48722	23	7	jars	jar	NNS
48722	23	8	are	be	VBP
48722	23	9	the	the	DT
48722	23	10	most	most	RBS
48722	23	11	convenient	convenient	JJ
48722	23	12	and	and	CC
48722	23	13	desirable	desirable	JJ
48722	23	14	receptacles	receptacle	NNS
48722	23	15	(	(	-LRB-
48722	23	16	fig	fig	NN
48722	23	17	.	.	.
48722	24	1	1	1	LS
48722	24	2	)	)	-RRB-
48722	24	3	for	for	IN
48722	24	4	making	make	VBG
48722	24	5	small	small	JJ
48722	24	6	quantities	quantity	NNS
48722	24	7	of	of	IN
48722	24	8	pickles	pickle	NNS
48722	24	9	.	.	.
48722	25	1	Stoneware	stoneware	NN
48722	25	2	is	be	VBZ
48722	25	3	much	much	RB
48722	25	4	more	more	RBR
48722	25	5	easily	easily	RB
48722	25	6	kept	keep	VBN
48722	25	7	clean	clean	JJ
48722	25	8	and	and	CC
48722	25	9	absorbs	absorb	VBZ
48722	25	10	objectionable	objectionable	JJ
48722	25	11	odors	odor	NNS
48722	25	12	and	and	CC
48722	25	13	flavors	flavor	NNS
48722	25	14	to	to	IN
48722	25	15	a	a	DT
48722	25	16	smaller	small	JJR
48722	25	17	extent	extent	NN
48722	25	18	than	than	IN
48722	25	19	wood	wood	NN
48722	25	20	.	.	.
48722	26	1	Straight	straight	JJ
48722	26	2	-	-	HYPH
48722	26	3	side	side	NN
48722	26	4	,	,	,
48722	26	5	open	open	JJ
48722	26	6	-	-	HYPH
48722	26	7	top	top	JJ
48722	26	8	jars	jar	NNS
48722	26	9	,	,	,
48722	26	10	which	which	WDT
48722	26	11	come	come	VBP
48722	26	12	in	in	RP
48722	26	13	practically	practically	RB
48722	26	14	all	all	DT
48722	26	15	sizes	size	NNS
48722	26	16	,	,	,
48722	26	17	from	from	IN
48722	26	18	1	1	CD
48722	26	19	to	to	IN
48722	26	20	20	20	CD
48722	26	21	gallons	gallon	NNS
48722	26	22	,	,	,
48722	26	23	are	be	VBP
48722	26	24	best	good	JJS
48722	26	25	for	for	IN
48722	26	26	this	this	DT
48722	26	27	purpose	purpose	NN
48722	26	28	.	.	.
48722	27	1	Those	those	DT
48722	27	2	used	use	VBN
48722	27	3	for	for	IN
48722	27	4	the	the	DT
48722	27	5	directions	direction	NNS
48722	27	6	given	give	VBN
48722	27	7	in	in	IN
48722	27	8	this	this	DT
48722	27	9	bulletin	bulletin	NN
48722	27	10	are	be	VBP
48722	27	11	4-gallon	4-gallon	CD
48722	27	12	jars	jar	NNS
48722	27	13	which	which	WDT
48722	27	14	hold	hold	VBP
48722	27	15	about	about	RB
48722	27	16	12	12	CD
48722	27	17	pounds	pound	NNS
48722	27	18	(	(	-LRB-
48722	27	19	one	one	CD
48722	27	20	-	-	HYPH
48722	27	21	fourth	fourth	NN
48722	27	22	bushel	bushel	NN
48722	27	23	)	)	-RRB-
48722	27	24	of	of	IN
48722	27	25	cucumbers	cucumber	NNS
48722	27	26	.	.	.
48722	28	1	If	if	IN
48722	28	2	only	only	RB
48722	28	3	very	very	RB
48722	28	4	small	small	JJ
48722	28	5	quantities	quantity	NNS
48722	28	6	of	of	IN
48722	28	7	pickles	pickle	NNS
48722	28	8	are	be	VBP
48722	28	9	put	put	VBN
48722	28	10	up	up	RP
48722	28	11	,	,	,
48722	28	12	wide	wide	JJ
48722	28	13	-	-	HYPH
48722	28	14	mouth	mouth	NN
48722	28	15	bottles	bottle	NNS
48722	28	16	or	or	CC
48722	28	17	glass	glass	NN
48722	28	18	jars	jar	NNS
48722	28	19	will	will	MD
48722	28	20	do	do	VB
48722	28	21	.	.	.
48722	29	1	[	[	-LRB-
48722	29	2	Illustration	illustration	NN
48722	29	3	:	:	:
48722	29	4	Fig	Fig	NNP
48722	29	5	.	.	.
48722	30	1	1.--Some	1.--some	CD
48722	30	2	suitable	suitable	JJ
48722	30	3	containers	container	NNS
48722	30	4	for	for	IN
48722	30	5	home	home	NN
48722	30	6	-	-	HYPH
48722	30	7	brined	brine	VBN
48722	30	8	products	product	NNS
48722	30	9	]	]	-RRB-
48722	30	10	Water	water	NN
48722	30	11	-	-	HYPH
48722	30	12	tight	tight	JJ
48722	30	13	kegs	keg	NNS
48722	30	14	or	or	CC
48722	30	15	barrels	barrel	NNS
48722	30	16	are	be	VBP
48722	30	17	best	good	JJS
48722	30	18	for	for	IN
48722	30	19	making	make	VBG
48722	30	20	larger	large	JJR
48722	30	21	quantities	quantity	NNS
48722	30	22	of	of	IN
48722	30	23	pickles	pickle	NNS
48722	30	24	.	.	.
48722	31	1	Those	those	DT
48722	31	2	used	use	VBN
48722	31	3	for	for	IN
48722	31	4	the	the	DT
48722	31	5	directions	direction	NNS
48722	31	6	given	give	VBN
48722	31	7	in	in	IN
48722	31	8	this	this	DT
48722	31	9	bulletin	bulletin	NN
48722	31	10	are	be	VBP
48722	31	11	barrels	barrel	NNS
48722	31	12	holding	hold	VBG
48722	31	13	from	from	IN
48722	31	14	40	40	CD
48722	31	15	to	to	TO
48722	31	16	45	45	CD
48722	31	17	gallons	gallon	NNS
48722	31	18	.	.	.
48722	32	1	They	-PRON-	PRP
48722	32	2	must	must	MD
48722	32	3	first	first	RB
48722	32	4	be	be	VB
48722	32	5	washed	wash	VBN
48722	32	6	,	,	,
48722	32	7	or	or	CC
48722	32	8	possibly	possibly	RB
48722	32	9	charred	char	VBN
48722	32	10	,	,	,
48722	32	11	to	to	TO
48722	32	12	remove	remove	VB
48722	32	13	all	all	DT
48722	32	14	undesirable	undesirable	JJ
48722	32	15	odors	odor	NNS
48722	32	16	and	and	CC
48722	32	17	flavors	flavor	NNS
48722	32	18	.	.	.
48722	33	1	Undesirable	undesirable	JJ
48722	33	2	flavors	flavor	NNS
48722	33	3	may	may	MD
48722	33	4	be	be	VB
48722	33	5	removed	remove	VBN
48722	33	6	by	by	IN
48722	33	7	using	use	VBG
48722	33	8	solutions	solution	NNS
48722	33	9	of	of	IN
48722	33	10	potash	potash	NN
48722	33	11	or	or	CC
48722	33	12	soda	soda	NNP
48722	33	13	lye	lye	NNP
48722	33	14	.	.	.
48722	34	1	A	a	DT
48722	34	2	strong	strong	JJ
48722	34	3	solution	solution	NN
48722	34	4	of	of	IN
48722	34	5	lye	lye	NNP
48722	34	6	should	should	MD
48722	34	7	remain	remain	VB
48722	34	8	in	in	IN
48722	34	9	the	the	DT
48722	34	10	barrel	barrel	NN
48722	34	11	for	for	IN
48722	34	12	several	several	JJ
48722	34	13	clays	clay	NNS
48722	34	14	,	,	,
48722	34	15	after	after	IN
48722	34	16	which	which	WDT
48722	34	17	the	the	DT
48722	34	18	barrel	barrel	NN
48722	34	19	should	should	MD
48722	34	20	be	be	VB
48722	34	21	thoroughly	thoroughly	RB
48722	34	22	soaked	soak	VBN
48722	34	23	and	and	CC
48722	34	24	washed	wash	VBN
48722	34	25	with	with	IN
48722	34	26	hot	hot	JJ
48722	34	27	water	water	NN
48722	34	28	until	until	IN
48722	34	29	the	the	DT
48722	34	30	lye	lye	NN
48722	34	31	is	be	VBZ
48722	34	32	removed	remove	VBN
48722	34	33	.	.	.
48722	35	1	Boards	board	NNS
48722	35	2	about	about	IN
48722	35	3	an	an	DT
48722	35	4	inch	inch	NN
48722	35	5	thick	thick	JJ
48722	35	6	make	make	VB
48722	35	7	the	the	DT
48722	35	8	best	good	JJS
48722	35	9	covers	cover	NNS
48722	35	10	.	.	.
48722	36	1	These	these	DT
48722	36	2	may	may	MD
48722	36	3	be	be	VB
48722	36	4	of	of	IN
48722	36	5	any	any	DT
48722	36	6	kind	kind	NN
48722	36	7	of	of	IN
48722	36	8	wood	wood	NN
48722	36	9	,	,	,
48722	36	10	except	except	IN
48722	36	11	yellow	yellow	NN
48722	36	12	or	or	CC
48722	36	13	pitch	pitch	NN
48722	36	14	pine	pine	NN
48722	36	15	,	,	,
48722	36	16	which	which	WDT
48722	36	17	would	would	MD
48722	36	18	give	give	VB
48722	36	19	the	the	DT
48722	36	20	pickles	pickle	NNS
48722	36	21	an	an	DT
48722	36	22	undesirable	undesirable	JJ
48722	36	23	flavor	flavor	NN
48722	36	24	.	.	.
48722	37	1	They	-PRON-	PRP
48722	37	2	should	should	MD
48722	37	3	be	be	VB
48722	37	4	from	from	IN
48722	37	5	1	1	CD
48722	37	6	to	to	IN
48722	37	7	2	2	CD
48722	37	8	inches	inch	NNS
48722	37	9	less	less	JJR
48722	37	10	in	in	IN
48722	37	11	diameter	diameter	NN
48722	37	12	than	than	IN
48722	37	13	the	the	DT
48722	37	14	inside	inside	NN
48722	37	15	of	of	IN
48722	37	16	the	the	DT
48722	37	17	jar	jar	NN
48722	37	18	or	or	CC
48722	37	19	barrel	barrel	NN
48722	37	20	,	,	,
48722	37	21	so	so	IN
48722	37	22	that	that	IN
48722	37	23	they	-PRON-	PRP
48722	37	24	may	may	MD
48722	37	25	be	be	VB
48722	37	26	easily	easily	RB
48722	37	27	removed	remove	VBN
48722	37	28	.	.	.
48722	38	1	Dipping	dip	VBG
48722	38	2	the	the	DT
48722	38	3	covers	cover	NNS
48722	38	4	in	in	IN
48722	38	5	paraffin	paraffin	NNP
48722	38	6	and	and	CC
48722	38	7	then	then	RB
48722	38	8	burning	burn	VBG
48722	38	9	them	-PRON-	PRP
48722	38	10	over	over	RP
48722	38	11	with	with	IN
48722	38	12	a	a	DT
48722	38	13	flame	flame	NN
48722	38	14	fills	fill	VBZ
48722	38	15	the	the	DT
48722	38	16	pores	pore	NNS
48722	38	17	of	of	IN
48722	38	18	the	the	DT
48722	38	19	wood	wood	NN
48722	38	20	,	,	,
48722	38	21	thus	thus	RB
48722	38	22	making	make	VBG
48722	38	23	it	-PRON-	PRP
48722	38	24	comparatively	comparatively	RB
48722	38	25	easy	easy	JJ
48722	38	26	to	to	TO
48722	38	27	keep	keep	VB
48722	38	28	them	-PRON-	PRP
48722	38	29	clean	clean	JJ
48722	38	30	.	.	.
48722	39	1	Heavy	heavy	JJ
48722	39	2	plates	plate	NNS
48722	39	3	of	of	IN
48722	39	4	suitable	suitable	JJ
48722	39	5	size	size	NN
48722	39	6	may	may	MD
48722	39	7	be	be	VB
48722	39	8	used	use	VBN
48722	39	9	instead	instead	RB
48722	39	10	of	of	IN
48722	39	11	boards	board	NNS
48722	39	12	as	as	IN
48722	39	13	covers	cover	NNS
48722	39	14	for	for	IN
48722	39	15	small	small	JJ
48722	39	16	containers	container	NNS
48722	39	17	.	.	.
48722	40	1	A	a	DT
48722	40	2	clean	clean	JJ
48722	40	3	white	white	JJ
48722	40	4	cloth	cloth	NN
48722	40	5	is	be	VBZ
48722	40	6	often	often	RB
48722	40	7	needed	need	VBN
48722	40	8	to	to	TO
48722	40	9	cover	cover	VB
48722	40	10	the	the	DT
48722	40	11	material	material	NN
48722	40	12	in	in	IN
48722	40	13	the	the	DT
48722	40	14	jar	jar	NN
48722	40	15	or	or	CC
48722	40	16	barrel	barrel	NN
48722	40	17	.	.	.
48722	41	1	Two	two	CD
48722	41	2	or	or	CC
48722	41	3	three	three	CD
48722	41	4	thicknesses	thickness	NNS
48722	41	5	of	of	IN
48722	41	6	cheesecloth	cheesecloth	NN
48722	41	7	or	or	CC
48722	41	8	muslin	muslin	NNP
48722	41	9	,	,	,
48722	41	10	cut	cut	VBN
48722	41	11	in	in	IN
48722	41	12	circular	circular	JJ
48722	41	13	form	form	NN
48722	41	14	,	,	,
48722	41	15	and	and	CC
48722	41	16	about	about	RB
48722	41	17	6	6	CD
48722	41	18	inches	inch	NNS
48722	41	19	larger	large	JJR
48722	41	20	in	in	IN
48722	41	21	diameter	diameter	NN
48722	41	22	than	than	IN
48722	41	23	the	the	DT
48722	41	24	inside	inside	NN
48722	41	25	of	of	IN
48722	41	26	the	the	DT
48722	41	27	receptacle	receptacle	NN
48722	41	28	,	,	,
48722	41	29	makes	make	VBZ
48722	41	30	a	a	DT
48722	41	31	suitable	suitable	JJ
48722	41	32	covering	covering	NN
48722	41	33	.	.	.
48722	42	1	Sometimes	sometimes	RB
48722	42	2	grape	grape	NN
48722	42	3	,	,	,
48722	42	4	beet	beet	NN
48722	42	5	,	,	,
48722	42	6	or	or	CC
48722	42	7	cabbage	cabbage	NN
48722	42	8	leaves	leave	NNS
48722	42	9	are	be	VBP
48722	42	10	used	use	VBN
48722	42	11	for	for	IN
48722	42	12	this	this	DT
48722	42	13	purpose	purpose	NN
48722	42	14	.	.	.
48722	43	1	Grape	grape	NN
48722	43	2	leaves	leave	NNS
48722	43	3	are	be	VBP
48722	43	4	a	a	DT
48722	43	5	good	good	JJ
48722	43	6	covering	covering	NN
48722	43	7	for	for	IN
48722	43	8	dill	dill	NN
48722	43	9	pickles	pickle	NNS
48722	43	10	,	,	,
48722	43	11	and	and	CC
48722	43	12	cabbage	cabbage	NN
48722	43	13	leaves	leave	NNS
48722	43	14	for	for	IN
48722	43	15	sauerkraut	sauerkraut	NN
48722	43	16	.	.	.
48722	44	1	In	in	IN
48722	44	2	addition	addition	NN
48722	44	3	to	to	IN
48722	44	4	the	the	DT
48722	44	5	jars	jar	NNS
48722	44	6	,	,	,
48722	44	7	crocks	crock	NNS
48722	44	8	,	,	,
48722	44	9	or	or	CC
48722	44	10	kegs	keg	VBZ
48722	44	11	in	in	IN
48722	44	12	which	which	WDT
48722	44	13	the	the	DT
48722	44	14	pickles	pickle	NNS
48722	44	15	are	be	VBP
48722	44	16	made	make	VBN
48722	44	17	,	,	,
48722	44	18	2-quart	2-quart	CD
48722	44	19	glass	glass	NN
48722	44	20	jars	jar	NNS
48722	44	21	are	be	VBP
48722	44	22	needed	need	VBN
48722	44	23	for	for	IN
48722	44	24	packing	pack	VBG
48722	44	25	the	the	DT
48722	44	26	finished	finished	JJ
48722	44	27	product	product	NN
48722	44	28	.	.	.
48722	45	1	If	if	IN
48722	45	2	corks	cork	NNS
48722	45	3	are	be	VBP
48722	45	4	used	use	VBN
48722	45	5	for	for	IN
48722	45	6	sealing	seal	VBG
48722	45	7	such	such	JJ
48722	45	8	containers	container	NNS
48722	45	9	,	,	,
48722	45	10	they	-PRON-	PRP
48722	45	11	should	should	MD
48722	45	12	first	first	RB
48722	45	13	be	be	VB
48722	45	14	dipped	dip	VBN
48722	45	15	in	in	IN
48722	45	16	hot	hot	JJ
48722	45	17	paraffin	paraffin	NN
48722	45	18	.	.	.
48722	46	1	When	when	WRB
48722	46	2	vegetables	vegetable	NNS
48722	46	3	which	which	WDT
48722	46	4	have	have	VBP
48722	46	5	been	be	VBN
48722	46	6	fermented	ferment	VBN
48722	46	7	in	in	IN
48722	46	8	a	a	DT
48722	46	9	weak	weak	JJ
48722	46	10	brine	brine	NN
48722	46	11	are	be	VBP
48722	46	12	to	to	TO
48722	46	13	be	be	VB
48722	46	14	kept	keep	VBN
48722	46	15	for	for	IN
48722	46	16	any	any	DT
48722	46	17	length	length	NN
48722	46	18	of	of	IN
48722	46	19	time	time	NN
48722	46	20	,	,	,
48722	46	21	air	air	NN
48722	46	22	must	must	MD
48722	46	23	be	be	VB
48722	46	24	excluded	exclude	VBN
48722	46	25	from	from	IN
48722	46	26	them	-PRON-	PRP
48722	46	27	.	.	.
48722	47	1	This	this	DT
48722	47	2	may	may	MD
48722	47	3	be	be	VB
48722	47	4	done	do	VBN
48722	47	5	by	by	IN
48722	47	6	sealing	seal	VBG
48722	47	7	the	the	DT
48722	47	8	containers	container	NNS
48722	47	9	with	with	IN
48722	47	10	paraffin	paraffin	NNP
48722	47	11	,	,	,
48722	47	12	beeswax	beeswax	NN
48722	47	13	,	,	,
48722	47	14	or	or	CC
48722	47	15	oil	oil	NN
48722	47	16	.	.	.
48722	48	1	Paraffin	Paraffin	NNP
48722	48	2	,	,	,
48722	48	3	the	the	DT
48722	48	4	cheapest	cheap	JJS
48722	48	5	and	and	CC
48722	48	6	probably	probably	RB
48722	48	7	the	the	DT
48722	48	8	best	good	JJS
48722	48	9	of	of	IN
48722	48	10	these	these	DT
48722	48	11	three	three	CD
48722	48	12	substances	substance	NNS
48722	48	13	,	,	,
48722	48	14	is	be	VBZ
48722	48	15	easily	easily	RB
48722	48	16	handled	handle	VBN
48722	48	17	and	and	CC
48722	48	18	readily	readily	RB
48722	48	19	separated	separate	VBN
48722	48	20	from	from	IN
48722	48	21	the	the	DT
48722	48	22	pickles	pickle	NNS
48722	48	23	when	when	WRB
48722	48	24	they	-PRON-	PRP
48722	48	25	are	be	VBP
48722	48	26	removed	remove	VBN
48722	48	27	from	from	IN
48722	48	28	the	the	DT
48722	48	29	containers	container	NNS
48722	48	30	.	.	.
48722	49	1	To	to	TO
48722	49	2	remove	remove	VB
48722	49	3	any	any	DT
48722	49	4	dirt	dirt	NN
48722	49	5	,	,	,
48722	49	6	the	the	DT
48722	49	7	paraffin	paraffin	NN
48722	49	8	should	should	MD
48722	49	9	be	be	VB
48722	49	10	heated	heat	VBN
48722	49	11	and	and	CC
48722	49	12	strained	strain	VBN
48722	49	13	through	through	IN
48722	49	14	several	several	JJ
48722	49	15	thicknesses	thickness	NNS
48722	49	16	of	of	IN
48722	49	17	cheesecloth	cheesecloth	NN
48722	49	18	.	.	.
48722	50	1	Thus	thus	RB
48722	50	2	the	the	DT
48722	50	3	paraffin	paraffin	NN
48722	50	4	may	may	MD
48722	50	5	be	be	VB
48722	50	6	used	use	VBN
48722	50	7	over	over	RB
48722	50	8	and	and	CC
48722	50	9	over	over	RB
48722	50	10	again	again	RB
48722	50	11	.	.	.
48722	51	1	The	the	DT
48722	51	2	clean	clean	JJ
48722	51	3	paraffin	paraffin	NN
48722	51	4	is	be	VBZ
48722	51	5	melted	melt	VBN
48722	51	6	and	and	CC
48722	51	7	poured	pour	VBN
48722	51	8	over	over	RP
48722	51	9	the	the	DT
48722	51	10	surface	surface	NN
48722	51	11	of	of	IN
48722	51	12	the	the	DT
48722	51	13	pickles	pickle	NNS
48722	51	14	in	in	IN
48722	51	15	quantities	quantity	NNS
48722	51	16	sufficient	sufficient	JJ
48722	51	17	to	to	TO
48722	51	18	make	make	VB
48722	51	19	,	,	,
48722	51	20	when	when	WRB
48722	51	21	hardened	harden	VBN
48722	51	22	,	,	,
48722	51	23	a	a	DT
48722	51	24	solid	solid	JJ
48722	51	25	coating	coating	NN
48722	51	26	about	about	IN
48722	51	27	half	half	PDT
48722	51	28	an	an	DT
48722	51	29	inch	inch	NN
48722	51	30	thick	thick	JJ
48722	51	31	.	.	.
48722	52	1	Where	where	WRB
48722	52	2	there	there	EX
48722	52	3	are	be	VBP
48722	52	4	vermin	vermin	NN
48722	52	5	,	,	,
48722	52	6	lids	lid	NNS
48722	52	7	should	should	MD
48722	52	8	be	be	VB
48722	52	9	placed	place	VBN
48722	52	10	over	over	IN
48722	52	11	the	the	DT
48722	52	12	paraffin	paraffin	NN
48722	52	13	in	in	IN
48722	52	14	jars	jar	NNS
48722	52	15	and	and	CC
48722	52	16	other	other	JJ
48722	52	17	covers	cover	NNS
48722	52	18	should	should	MD
48722	52	19	be	be	VB
48722	52	20	placed	place	VBN
48722	52	21	over	over	IN
48722	52	22	the	the	DT
48722	52	23	paraffin	paraffin	NN
48722	52	24	in	in	IN
48722	52	25	kegs	kegs	NNP
48722	52	26	.	.	.
48722	53	1	If	if	IN
48722	53	2	applied	apply	VBN
48722	53	3	before	before	IN
48722	53	4	active	active	JJ
48722	53	5	fermentation	fermentation	NN
48722	53	6	has	have	VBZ
48722	53	7	stopped	stop	VBN
48722	53	8	,	,	,
48722	53	9	the	the	DT
48722	53	10	seal	seal	NN
48722	53	11	may	may	MD
48722	53	12	be	be	VB
48722	53	13	broken	break	VBN
48722	53	14	by	by	IN
48722	53	15	the	the	DT
48722	53	16	formation	formation	NN
48722	53	17	of	of	IN
48722	53	18	gas	gas	NN
48722	53	19	below	below	IN
48722	53	20	the	the	DT
48722	53	21	layer	layer	NN
48722	53	22	,	,	,
48722	53	23	making	make	VBG
48722	53	24	it	-PRON-	PRP
48722	53	25	necessary	necessary	JJ
48722	53	26	to	to	TO
48722	53	27	remove	remove	VB
48722	53	28	the	the	DT
48722	53	29	paraffin	paraffin	NN
48722	53	30	,	,	,
48722	53	31	heat	heat	VB
48722	53	32	it	-PRON-	PRP
48722	53	33	again	again	RB
48722	53	34	,	,	,
48722	53	35	and	and	CC
48722	53	36	once	once	RB
48722	53	37	more	more	JJR
48722	53	38	pour	pour	VBP
48722	53	39	it	-PRON-	PRP
48722	53	40	over	over	IN
48722	53	41	the	the	DT
48722	53	42	surface	surface	NN
48722	53	43	.	.	.
48722	54	1	In	in	IN
48722	54	2	many	many	JJ
48722	54	3	cases	case	NNS
48722	54	4	a	a	DT
48722	54	5	safer	safe	JJR
48722	54	6	and	and	CC
48722	54	7	better	well	JJR
48722	54	8	plan	plan	NN
48722	54	9	for	for	IN
48722	54	10	preserving	preserve	VBG
48722	54	11	vegetables	vegetable	NNS
48722	54	12	fermented	ferment	VBN
48722	54	13	in	in	IN
48722	54	14	a	a	DT
48722	54	15	weak	weak	JJ
48722	54	16	brine	brine	NN
48722	54	17	is	be	VBZ
48722	54	18	to	to	TO
48722	54	19	transfer	transfer	VB
48722	54	20	the	the	DT
48722	54	21	pickled	pickle	VBN
48722	54	22	product	product	NN
48722	54	23	to	to	IN
48722	54	24	glass	glass	NN
48722	54	25	jars	jar	NNS
48722	54	26	as	as	RB
48722	54	27	soon	soon	RB
48722	54	28	as	as	IN
48722	54	29	fermentation	fermentation	NN
48722	54	30	is	be	VBZ
48722	54	31	completed	complete	VBN
48722	54	32	and	and	CC
48722	54	33	seal	seal	VB
48722	54	34	tightly	tightly	RB
48722	54	35	.	.	.
48722	55	1	Almost	almost	RB
48722	55	2	anything	anything	NN
48722	55	3	which	which	WDT
48722	55	4	furnishes	furnish	VBZ
48722	55	5	the	the	DT
48722	55	6	required	require	VBN
48722	55	7	pressure	pressure	NN
48722	55	8	will	will	MD
48722	55	9	serve	serve	VB
48722	55	10	as	as	IN
48722	55	11	a	a	DT
48722	55	12	weight	weight	NN
48722	55	13	to	to	TO
48722	55	14	hold	hold	VB
48722	55	15	the	the	DT
48722	55	16	mass	mass	NN
48722	55	17	down	down	RP
48722	55	18	in	in	IN
48722	55	19	a	a	DT
48722	55	20	jar	jar	NN
48722	55	21	or	or	CC
48722	55	22	keg	keg	NN
48722	55	23	.	.	.
48722	56	1	Clean	clean	JJ
48722	56	2	stones	stone	NNS
48722	56	3	(	(	-LRB-
48722	56	4	except	except	IN
48722	56	5	limestone	limestone	NN
48722	56	6	)	)	-RRB-
48722	56	7	and	and	CC
48722	56	8	bricks	brick	NNS
48722	56	9	are	be	VBP
48722	56	10	recommended	recommend	VBN
48722	56	11	.	.	.
48722	57	1	[	[	-LRB-
48722	57	2	Illustration	illustration	NN
48722	57	3	:	:	:
48722	57	4	Fig	Fig	NNP
48722	57	5	.	.	.
48722	58	1	2.--Salinometer	2.--salinometer	CD
48722	58	2	]	]	-RRB-
48722	58	3	A	a	DT
48722	58	4	pair	pair	NN
48722	58	5	of	of	IN
48722	58	6	kitchen	kitchen	NN
48722	58	7	scales	scale	NNS
48722	58	8	and	and	CC
48722	58	9	suitable	suitable	JJ
48722	58	10	vessels	vessel	NNS
48722	58	11	for	for	IN
48722	58	12	determining	determine	VBG
48722	58	13	liquid	liquid	JJ
48722	58	14	measure	measure	NN
48722	58	15	are	be	VBP
48722	58	16	,	,	,
48722	58	17	of	of	IN
48722	58	18	course	course	NN
48722	58	19	,	,	,
48722	58	20	essential	essential	JJ
48722	58	21	.	.	.
48722	59	1	The	the	DT
48722	59	2	salinometer	salinometer	NN
48722	59	3	,	,	,
48722	59	4	an	an	DT
48722	59	5	instrument	instrument	NN
48722	59	6	for	for	IN
48722	59	7	measuring	measure	VBG
48722	59	8	the	the	DT
48722	59	9	salt	salt	NN
48722	59	10	strength	strength	NN
48722	59	11	of	of	IN
48722	59	12	a	a	DT
48722	59	13	brine	brine	NN
48722	59	14	,	,	,
48722	59	15	is	be	VBZ
48722	59	16	very	very	RB
48722	59	17	useful	useful	JJ
48722	59	18	,	,	,
48722	59	19	although	although	IN
48722	59	20	not	not	RB
48722	59	21	absolutely	absolutely	RB
48722	59	22	necessary	necessary	JJ
48722	59	23	,	,	,
48722	59	24	in	in	IN
48722	59	25	brining	brine	VBG
48722	59	26	(	(	-LRB-
48722	59	27	fig	fig	NN
48722	59	28	.	.	.
48722	60	1	2	2	LS
48722	60	2	)	)	-RRB-
48722	60	3	.	.	.
48722	61	1	By	by	IN
48722	61	2	following	follow	VBG
48722	61	3	the	the	DT
48722	61	4	directions	direction	NNS
48722	61	5	given	give	VBN
48722	61	6	here	here	RB
48722	61	7	it	-PRON-	PRP
48722	61	8	will	will	MD
48722	61	9	be	be	VB
48722	61	10	possible	possible	JJ
48722	61	11	to	to	TO
48722	61	12	make	make	VB
48722	61	13	brines	brine	NNS
48722	61	14	of	of	IN
48722	61	15	the	the	DT
48722	61	16	required	require	VBN
48722	61	17	strength	strength	NN
48722	61	18	without	without	IN
48722	61	19	the	the	DT
48722	61	20	use	use	NN
48722	61	21	of	of	IN
48722	61	22	this	this	DT
48722	61	23	instrument	instrument	NN
48722	61	24	.	.	.
48722	62	1	Results	result	NNS
48722	62	2	may	may	MD
48722	62	3	be	be	VB
48722	62	4	readily	readily	RB
48722	62	5	checked	check	VBN
48722	62	6	,	,	,
48722	62	7	however	however	RB
48722	62	8	,	,	,
48722	62	9	and	and	CC
48722	62	10	any	any	DT
48722	62	11	changes	change	NNS
48722	62	12	in	in	IN
48722	62	13	brine	brine	NN
48722	62	14	strength	strength	NN
48722	62	15	which	which	WDT
48722	62	16	occur	occur	VBP
48722	62	17	from	from	IN
48722	62	18	time	time	NN
48722	62	19	to	to	IN
48722	62	20	time	time	NN
48722	62	21	may	may	MD
48722	62	22	be	be	VB
48722	62	23	detected	detect	VBN
48722	62	24	by	by	IN
48722	62	25	the	the	DT
48722	62	26	use	use	NN
48722	62	27	of	of	IN
48722	62	28	the	the	DT
48722	62	29	salinometer	salinometer	NN
48722	62	30	.	.	.
48722	63	1	The	the	DT
48722	63	2	salinometer	salinometer	NN
48722	63	3	scale	scale	NN
48722	63	4	is	be	VBZ
48722	63	5	graduated	graduate	VBN
48722	63	6	into	into	IN
48722	63	7	100	100	CD
48722	63	8	degrees	degree	NNS
48722	63	9	,	,	,
48722	63	10	which	which	WDT
48722	63	11	indicate	indicate	VBP
48722	63	12	the	the	DT
48722	63	13	range	range	NN
48722	63	14	of	of	IN
48722	63	15	salt	salt	NN
48722	63	16	concentration	concentration	NN
48722	63	17	between	between	IN
48722	63	18	0	0	CD
48722	63	19	°	°	NNS
48722	63	20	,	,	,
48722	63	21	the	the	DT
48722	63	22	reading	reading	NN
48722	63	23	for	for	IN
48722	63	24	pure	pure	JJ
48722	63	25	water	water	NN
48722	63	26	at	at	IN
48722	63	27	60	60	CD
48722	63	28	°	°	NNS
48722	63	29	F	F	NNP
48722	63	30	,	,	,
48722	63	31	;	;	:
48722	63	32	and	and	CC
48722	63	33	100	100	CD
48722	63	34	°	°	NNS
48722	63	35	,	,	,
48722	63	36	which	which	WDT
48722	63	37	indicates	indicate	VBZ
48722	63	38	a	a	DT
48722	63	39	saturated	saturate	VBN
48722	63	40	salt	salt	NN
48722	63	41	solution	solution	NN
48722	63	42	(	(	-LRB-
48722	63	43	26½	26½	CD
48722	63	44	per	per	IN
48722	63	45	cent	cent	NN
48722	63	46	)	)	-RRB-
48722	63	47	.	.	.
48722	64	1	Table	table	NN
48722	64	2	1	1	CD
48722	64	3	(	(	-LRB-
48722	64	4	page	page	NN
48722	64	5	14	14	CD
48722	64	6	)	)	-RRB-
48722	64	7	shows	show	VBZ
48722	64	8	the	the	DT
48722	64	9	relation	relation	NN
48722	64	10	between	between	IN
48722	64	11	salinometer	salinometer	NN
48722	64	12	readings	reading	NNS
48722	64	13	and	and	CC
48722	64	14	salt	salt	NN
48722	64	15	percentages	percentage	NNS
48722	64	16	.	.	.
48722	65	1	Salinometers	salinometer	NNS
48722	65	2	are	be	VBP
48722	65	3	sold	sell	VBN
48722	65	4	for	for	IN
48722	65	5	about	about	RB
48722	65	6	$	$	$
48722	65	7	1	1	CD
48722	65	8	each	each	DT
48722	65	9	by	by	IN
48722	65	10	firms	firm	NNS
48722	65	11	dealing	deal	VBG
48722	65	12	in	in	IN
48722	65	13	chemical	chemical	NN
48722	65	14	apparatus	apparatus	NN
48722	65	15	and	and	CC
48722	65	16	supplies	supply	NNS
48722	65	17	.	.	.
48722	66	1	A	a	DT
48722	66	2	sugar	sugar	NN
48722	66	3	hydrometer	hydrometer	NN
48722	66	4	is	be	VBZ
48722	66	5	very	very	RB
48722	66	6	useful	useful	JJ
48722	66	7	in	in	IN
48722	66	8	all	all	DT
48722	66	9	canning	can	VBG
48722	66	10	and	and	CC
48722	66	11	pickling	pickling	NN
48722	66	12	work	work	NN
48722	66	13	.	.	.
48722	67	1	Either	either	CC
48722	67	2	the	the	DT
48722	67	3	Brix	Brix	NNP
48722	67	4	or	or	CC
48722	67	5	Balling	Balling	NNP
48722	67	6	scale	scale	NN
48722	67	7	may	may	MD
48722	67	8	be	be	VB
48722	67	9	used	use	VBN
48722	67	10	.	.	.
48722	68	1	Both	both	DT
48722	68	2	read	read	VBP
48722	68	3	directly	directly	RB
48722	68	4	in	in	IN
48722	68	5	percentages	percentage	NNS
48722	68	6	of	of	IN
48722	68	7	sugar	sugar	NN
48722	68	8	in	in	IN
48722	68	9	a	a	DT
48722	68	10	pure	pure	JJ
48722	68	11	sugar	sugar	NN
48722	68	12	solution	solution	NN
48722	68	13	.	.	.
48722	69	1	A	a	DT
48722	69	2	Balling	Balling	NNP
48722	69	3	hydrometer	hydrometer	NN
48722	69	4	,	,	,
48722	69	5	graduated	graduate	VBD
48722	69	6	from	from	IN
48722	69	7	0	0	CD
48722	69	8	°	°	NNS
48722	69	9	to	to	IN
48722	69	10	70	70	CD
48722	69	11	°	°	NNS
48722	69	12	,	,	,
48722	69	13	is	be	VBZ
48722	69	14	a	a	DT
48722	69	15	convenient	convenient	JJ
48722	69	16	instrument	instrument	NN
48722	69	17	for	for	IN
48722	69	18	the	the	DT
48722	69	19	tests	test	NNS
48722	69	20	indicated	indicate	VBN
48722	69	21	in	in	IN
48722	69	22	this	this	DT
48722	69	23	bulletin	bulletin	NN
48722	69	24	.	.	.
48722	70	1	SUPPLIES	supply	NNS
48722	70	2	FOR	for	IN
48722	70	3	BRINING	brining	NN
48722	70	4	AND	and	CC
48722	70	5	PICKLING	pickling	NN
48722	70	6	SALT	SALT	NNP
48722	70	7	Fine	fine	JJ
48722	70	8	table	table	NN
48722	70	9	salt	salt	NN
48722	70	10	is	be	VBZ
48722	70	11	not	not	RB
48722	70	12	necessary	necessary	JJ
48722	70	13	.	.	.
48722	71	1	What	what	WP
48722	71	2	is	be	VBZ
48722	71	3	known	know	VBN
48722	71	4	as	as	IN
48722	71	5	common	common	JJ
48722	71	6	fine	fine	JJ
48722	71	7	salt	salt	NN
48722	71	8	,	,	,
48722	71	9	or	or	CC
48722	71	10	even	even	RB
48722	71	11	coarser	coarser	NN
48722	71	12	grades	grade	NNS
48722	71	13	,	,	,
48722	71	14	may	may	MD
48722	71	15	be	be	VB
48722	71	16	used	use	VBN
48722	71	17	.	.	.
48722	72	1	Caked	cake	VBN
48722	72	2	or	or	CC
48722	72	3	lumpy	lumpy	VBN
48722	72	4	salt	salt	NN
48722	72	5	can	can	MD
48722	72	6	not	not	RB
48722	72	7	be	be	VB
48722	72	8	equally	equally	RB
48722	72	9	distributed	distribute	VBN
48722	72	10	.	.	.
48722	73	1	Salt	salt	NN
48722	73	2	to	to	TO
48722	73	3	which	which	WDT
48722	73	4	anything	anything	NN
48722	73	5	has	have	VBZ
48722	73	6	been	be	VBN
48722	73	7	added	add	VBN
48722	73	8	to	to	TO
48722	73	9	prevent	prevent	VB
48722	73	10	caking	caking	NN
48722	73	11	is	be	VBZ
48722	73	12	not	not	RB
48722	73	13	recommended	recommend	VBN
48722	73	14	for	for	IN
48722	73	15	pickling	pickling	NN
48722	73	16	and	and	CC
48722	73	17	brining	brining	NN
48722	73	18	.	.	.
48722	74	1	Alkaline	alkaline	NN
48722	74	2	impurities	impurity	NNS
48722	74	3	in	in	IN
48722	74	4	the	the	DT
48722	74	5	salt	salt	NN
48722	74	6	are	be	VBP
48722	74	7	especially	especially	RB
48722	74	8	objectionable	objectionable	JJ
48722	74	9	.	.	.
48722	75	1	Any	any	DT
48722	75	2	noncaking	noncaking	JJ
48722	75	3	salt	salt	NN
48722	75	4	which	which	WDT
48722	75	5	contains	contain	VBZ
48722	75	6	less	less	JJR
48722	75	7	than	than	IN
48722	75	8	1	1	CD
48722	75	9	per	per	NN
48722	75	10	cent	cent	NN
48722	75	11	of	of	IN
48722	75	12	the	the	DT
48722	75	13	carbonates	carbonate	NNS
48722	75	14	or	or	CC
48722	75	15	bicarbonates	bicarbonate	NNS
48722	75	16	of	of	IN
48722	75	17	sodium	sodium	NN
48722	75	18	,	,	,
48722	75	19	calcium	calcium	NN
48722	75	20	,	,	,
48722	75	21	or	or	CC
48722	75	22	magnesium	magnesium	NN
48722	75	23	may	may	MD
48722	75	24	be	be	VB
48722	75	25	used	use	VBN
48722	75	26	for	for	IN
48722	75	27	this	this	DT
48722	75	28	purpose	purpose	NN
48722	75	29	.	.	.
48722	76	1	VINEGAR	vinegar	RB
48722	76	2	A	a	DT
48722	76	3	good	good	JJ
48722	76	4	,	,	,
48722	76	5	clear	clear	JJ
48722	76	6	vinegar	vinegar	NN
48722	76	7	of	of	IN
48722	76	8	40	40	CD
48722	76	9	to	to	TO
48722	76	10	60	60	CD
48722	76	11	grain	grain	NN
48722	76	12	strength	strength	NN
48722	76	13	(	(	-LRB-
48722	76	14	4	4	CD
48722	76	15	to	to	TO
48722	76	16	6	6	CD
48722	76	17	per	per	NN
48722	76	18	cent	cent	NN
48722	76	19	acetic	acetic	JJ
48722	76	20	acid	acid	NN
48722	76	21	)	)	-RRB-
48722	76	22	is	be	VBZ
48722	76	23	required	require	VBN
48722	76	24	in	in	IN
48722	76	25	making	make	VBG
48722	76	26	sour	sour	JJ
48722	76	27	,	,	,
48722	76	28	sweet	sweet	JJ
48722	76	29	,	,	,
48722	76	30	and	and	CC
48722	76	31	mixed	mixed	JJ
48722	76	32	pickles	pickle	NNS
48722	76	33	,	,	,
48722	76	34	and	and	CC
48722	76	35	is	be	VBZ
48722	76	36	sometimes	sometimes	RB
48722	76	37	used	use	VBN
48722	76	38	for	for	IN
48722	76	39	dill	dill	NN
48722	76	40	pickles	pickle	NNS
48722	76	41	.	.	.
48722	77	1	Many	many	JJ
48722	77	2	pickle	pickle	NN
48722	77	3	manufacturers	manufacturer	NNS
48722	77	4	prefer	prefer	VBP
48722	77	5	distilled	distil	VBN
48722	77	6	vinegar	vinegar	NN
48722	77	7	,	,	,
48722	77	8	as	as	IN
48722	77	9	it	-PRON-	PRP
48722	77	10	is	be	VBZ
48722	77	11	colorless	colorless	JJ
48722	77	12	and	and	CC
48722	77	13	free	free	JJ
48722	77	14	from	from	IN
48722	77	15	sediment	sediment	NN
48722	77	16	.	.	.
48722	78	1	If	if	IN
48722	78	2	fruit	fruit	NN
48722	78	3	vinegars	vinegar	NNS
48722	78	4	are	be	VBP
48722	78	5	used	use	VBN
48722	78	6	they	-PRON-	PRP
48722	78	7	should	should	MD
48722	78	8	first	first	RB
48722	78	9	be	be	VB
48722	78	10	filtered	filter	VBN
48722	78	11	to	to	TO
48722	78	12	remove	remove	VB
48722	78	13	all	all	DT
48722	78	14	sediment	sediment	NN
48722	78	15	.	.	.
48722	79	1	SUGAR	SUGAR	NNP
48722	79	2	Granulated	granulate	VBN
48722	79	3	sugar	sugar	NN
48722	79	4	should	should	MD
48722	79	5	be	be	VB
48722	79	6	used	use	VBN
48722	79	7	in	in	IN
48722	79	8	making	make	VBG
48722	79	9	sweet	sweet	JJ
48722	79	10	pickles	pickle	NNS
48722	79	11	.	.	.
48722	80	1	The	the	DT
48722	80	2	quantity	quantity	NN
48722	80	3	of	of	IN
48722	80	4	sugar	sugar	NN
48722	80	5	required	require	VBN
48722	80	6	for	for	IN
48722	80	7	each	each	DT
48722	80	8	gallon	gallon	NN
48722	80	9	of	of	IN
48722	80	10	vinegar	vinegar	NN
48722	80	11	in	in	IN
48722	80	12	making	make	VBG
48722	80	13	sweet	sweet	JJ
48722	80	14	liquors	liquor	NNS
48722	80	15	is	be	VBZ
48722	80	16	shown	show	VBN
48722	80	17	in	in	IN
48722	80	18	Table	table	NN
48722	80	19	3	3	CD
48722	80	20	(	(	-LRB-
48722	80	21	p.	p.	NN
48722	80	22	15	15	CD
48722	80	23	)	)	-RRB-
48722	80	24	.	.	.
48722	81	1	SPICES	SPICES	NNP
48722	81	2	Spices	spice	NNS
48722	81	3	are	be	VBP
48722	81	4	used	use	VBN
48722	81	5	to	to	IN
48722	81	6	some	some	DT
48722	81	7	extent	extent	NN
48722	81	8	in	in	IN
48722	81	9	making	make	VBG
48722	81	10	nearly	nearly	RB
48722	81	11	all	all	DT
48722	81	12	kinds	kind	NNS
48722	81	13	of	of	IN
48722	81	14	pickles	pickle	NNS
48722	81	15	,	,	,
48722	81	16	but	but	CC
48722	81	17	chiefly	chiefly	RB
48722	81	18	for	for	IN
48722	81	19	sweet	sweet	JJ
48722	81	20	,	,	,
48722	81	21	mixed	mixed	JJ
48722	81	22	,	,	,
48722	81	23	and	and	CC
48722	81	24	dill	dill	NN
48722	81	25	pickles	pickle	NNS
48722	81	26	.	.	.
48722	82	1	Various	various	JJ
48722	82	2	combinations	combination	NNS
48722	82	3	are	be	VBP
48722	82	4	used	use	VBN
48722	82	5	,	,	,
48722	82	6	depending	depend	VBG
48722	82	7	on	on	IN
48722	82	8	the	the	DT
48722	82	9	kind	kind	NN
48722	82	10	of	of	IN
48722	82	11	pickles	pickle	NNS
48722	82	12	to	to	TO
48722	82	13	be	be	VB
48722	82	14	made	make	VBN
48722	82	15	and	and	CC
48722	82	16	the	the	DT
48722	82	17	flavor	flavor	NN
48722	82	18	desired	desire	VBN
48722	82	19	.	.	.
48722	83	1	Peppers	pepper	NNS
48722	83	2	(	(	-LRB-
48722	83	3	black	black	JJ
48722	83	4	and	and	CC
48722	83	5	cayenne	cayenne	NN
48722	83	6	)	)	-RRB-
48722	83	7	,	,	,
48722	83	8	cloves	clove	NNS
48722	83	9	,	,	,
48722	83	10	cinnamon	cinnamon	NN
48722	83	11	,	,	,
48722	83	12	celery	celery	NN
48722	83	13	seed	seed	NN
48722	83	14	,	,	,
48722	83	15	caraway	caraway	NNP
48722	83	16	,	,	,
48722	83	17	dill	dill	NN
48722	83	18	herb	herb	NN
48722	83	19	,	,	,
48722	83	20	mustard	mustard	NN
48722	83	21	(	(	-LRB-
48722	83	22	yellow	yellow	NNP
48722	83	23	)	)	-RRB-
48722	83	24	,	,	,
48722	83	25	allspice	allspice	NN
48722	83	26	,	,	,
48722	83	27	cardamom	cardamom	NN
48722	83	28	,	,	,
48722	83	29	bay	bay	NNP
48722	83	30	leaves	leave	NNS
48722	83	31	,	,	,
48722	83	32	coriander	coriander	NN
48722	83	33	,	,	,
48722	83	34	turmeric	turmeric	JJ
48722	83	35	,	,	,
48722	83	36	and	and	CC
48722	83	37	mace	mace	NN
48722	83	38	,	,	,
48722	83	39	are	be	VBP
48722	83	40	the	the	DT
48722	83	41	principal	principal	JJ
48722	83	42	whole	whole	JJ
48722	83	43	spices	spice	NNS
48722	83	44	for	for	IN
48722	83	45	this	this	DT
48722	83	46	purpose	purpose	NN
48722	83	47	.	.	.
48722	84	1	Ginger	ginger	NN
48722	84	2	and	and	CC
48722	84	3	horse	horse	NN
48722	84	4	-	-	HYPH
48722	84	5	radish	radish	NN
48722	84	6	root	root	NN
48722	84	7	are	be	VBP
48722	84	8	used	use	VBN
48722	84	9	sometimes	sometimes	RB
48722	84	10	.	.	.
48722	85	1	All	all	DT
48722	85	2	of	of	IN
48722	85	3	these	these	DT
48722	85	4	spices	spice	NNS
48722	85	5	may	may	MD
48722	85	6	be	be	VB
48722	85	7	purchased	purchase	VBN
48722	85	8	in	in	IN
48722	85	9	bulk	bulk	NN
48722	85	10	and	and	CC
48722	85	11	mixed	mixed	JJ
48722	85	12	as	as	IN
48722	85	13	desired	desire	VBN
48722	85	14	.	.	.
48722	86	1	Mixed	mixed	JJ
48722	86	2	whole	whole	JJ
48722	86	3	spices	spice	NNS
48722	86	4	,	,	,
48722	86	5	specially	specially	RB
48722	86	6	prepared	prepared	JJ
48722	86	7	for	for	IN
48722	86	8	pickling	pickle	VBG
48722	86	9	purposes	purpose	NNS
48722	86	10	,	,	,
48722	86	11	sold	sell	VBN
48722	86	12	in	in	IN
48722	86	13	the	the	DT
48722	86	14	stores	store	NNS
48722	86	15	,	,	,
48722	86	16	are	be	VBP
48722	86	17	,	,	,
48722	86	18	as	as	IN
48722	86	19	a	a	DT
48722	86	20	rule	rule	NN
48722	86	21	,	,	,
48722	86	22	satisfactory	satisfactory	JJ
48722	86	23	.	.	.
48722	87	1	Care	care	NN
48722	87	2	should	should	MD
48722	87	3	be	be	VB
48722	87	4	taken	take	VBN
48722	87	5	to	to	TO
48722	87	6	see	see	VB
48722	87	7	that	that	IN
48722	87	8	they	-PRON-	PRP
48722	87	9	are	be	VBP
48722	87	10	of	of	IN
48722	87	11	proper	proper	JJ
48722	87	12	strength	strength	NN
48722	87	13	.	.	.
48722	88	1	Oil	oil	NN
48722	88	2	spices	spice	NNS
48722	88	3	may	may	MD
48722	88	4	be	be	VB
48722	88	5	desirable	desirable	JJ
48722	88	6	under	under	IN
48722	88	7	some	some	DT
48722	88	8	circumstances	circumstance	NNS
48722	88	9	,	,	,
48722	88	10	but	but	CC
48722	88	11	their	-PRON-	PRP$
48722	88	12	effect	effect	NN
48722	88	13	is	be	VBZ
48722	88	14	not	not	RB
48722	88	15	so	so	RB
48722	88	16	lasting	lasting	JJ
48722	88	17	as	as	IN
48722	88	18	that	that	DT
48722	88	19	of	of	IN
48722	88	20	the	the	DT
48722	88	21	whole	whole	JJ
48722	88	22	spices	spice	NNS
48722	88	23	.	.	.
48722	89	1	Turmeric	Turmeric	NNP
48722	89	2	has	have	VBZ
48722	89	3	been	be	VBN
48722	89	4	much	much	RB
48722	89	5	used	use	VBN
48722	89	6	in	in	IN
48722	89	7	both	both	CC
48722	89	8	the	the	DT
48722	89	9	commercial	commercial	JJ
48722	89	10	and	and	CC
48722	89	11	household	household	NN
48722	89	12	preparation	preparation	NN
48722	89	13	of	of	IN
48722	89	14	pickles	pickle	NNS
48722	89	15	.	.	.
48722	90	1	While	while	IN
48722	90	2	some	some	DT
48722	90	3	of	of	IN
48722	90	4	its	-PRON-	PRP$
48722	90	5	qualities	quality	NNS
48722	90	6	entitle	entitle	VBP
48722	90	7	it	-PRON-	PRP
48722	90	8	to	to	TO
48722	90	9	be	be	VB
48722	90	10	classed	class	VBN
48722	90	11	among	among	IN
48722	90	12	the	the	DT
48722	90	13	spices	spice	NNS
48722	90	14	,	,	,
48722	90	15	it	-PRON-	PRP
48722	90	16	does	do	VBZ
48722	90	17	not	not	RB
48722	90	18	rank	rank	VB
48722	90	19	in	in	IN
48722	90	20	importance	importance	NN
48722	90	21	as	as	IN
48722	90	22	such	such	JJ
48722	90	23	with	with	IN
48722	90	24	the	the	DT
48722	90	25	others	other	NNS
48722	90	26	named	name	VBN
48722	90	27	.	.	.
48722	91	1	It	-PRON-	PRP
48722	91	2	is	be	VBZ
48722	91	3	employed	employ	VBN
48722	91	4	largely	largely	RB
48722	91	5	because	because	IN
48722	91	6	of	of	IN
48722	91	7	its	-PRON-	PRP$
48722	91	8	supposed	suppose	VBN
48722	91	9	effect	effect	NN
48722	91	10	on	on	IN
48722	91	11	the	the	DT
48722	91	12	color	color	NN
48722	91	13	of	of	IN
48722	91	14	pickles	pickle	NNS
48722	91	15	,	,	,
48722	91	16	which	which	WDT
48722	91	17	is	be	VBZ
48722	91	18	probably	probably	RB
48722	91	19	overestimated	overestimate	VBN
48722	91	20	.	.	.
48722	92	1	Dill	dill	JJ
48722	92	2	herb	herb	NN
48722	92	3	is	be	VBZ
48722	92	4	practically	practically	RB
48722	92	5	always	always	RB
48722	92	6	used	use	VBN
48722	92	7	with	with	IN
48722	92	8	cucumbers	cucumber	NNS
48722	92	9	when	when	WRB
48722	92	10	they	-PRON-	PRP
48722	92	11	are	be	VBP
48722	92	12	fermented	ferment	VBN
48722	92	13	in	in	IN
48722	92	14	a	a	DT
48722	92	15	weak	weak	JJ
48722	92	16	brine	brine	NN
48722	92	17	and	and	CC
48722	92	18	often	often	RB
48722	92	19	with	with	IN
48722	92	20	other	other	JJ
48722	92	21	vegetables	vegetable	NNS
48722	92	22	fermented	ferment	VBN
48722	92	23	in	in	IN
48722	92	24	this	this	DT
48722	92	25	way	way	NN
48722	92	26	.	.	.
48722	93	1	It	-PRON-	PRP
48722	93	2	gives	give	VBZ
48722	93	3	the	the	DT
48722	93	4	pickle	pickle	NN
48722	93	5	a	a	DT
48722	93	6	distinct	distinct	JJ
48722	93	7	flavor	flavor	NN
48722	93	8	which	which	WDT
48722	93	9	is	be	VBZ
48722	93	10	very	very	RB
48722	93	11	popular	popular	JJ
48722	93	12	.	.	.
48722	94	1	The	the	DT
48722	94	2	dill	dill	NN
48722	94	3	herb	herb	NN
48722	94	4	,	,	,
48722	94	5	a	a	DT
48722	94	6	native	native	NN
48722	94	7	of	of	IN
48722	94	8	southern	southern	JJ
48722	94	9	Europe	Europe	NNP
48722	94	10	,	,	,
48722	94	11	can	can	MD
48722	94	12	be	be	VB
48722	94	13	grown	grow	VBN
48722	94	14	in	in	IN
48722	94	15	nearly	nearly	RB
48722	94	16	all	all	DT
48722	94	17	parts	part	NNS
48722	94	18	of	of	IN
48722	94	19	the	the	DT
48722	94	20	United	United	NNP
48722	94	21	States	States	NNP
48722	94	22	and	and	CC
48722	94	23	usually	usually	RB
48722	94	24	is	be	VBZ
48722	94	25	obtainable	obtainable	JJ
48722	94	26	in	in	IN
48722	94	27	the	the	DT
48722	94	28	markets	market	NNS
48722	94	29	of	of	IN
48722	94	30	the	the	DT
48722	94	31	larger	large	JJR
48722	94	32	cities	city	NNS
48722	94	33	.	.	.
48722	95	1	While	while	IN
48722	95	2	the	the	DT
48722	95	3	entire	entire	JJ
48722	95	4	stalk	stalk	NN
48722	95	5	of	of	IN
48722	95	6	the	the	DT
48722	95	7	dill	dill	NN
48722	95	8	herb	herb	NN
48722	95	9	is	be	VBZ
48722	95	10	of	of	IN
48722	95	11	value	value	NN
48722	95	12	for	for	IN
48722	95	13	flavoring	flavoring	NN
48722	95	14	,	,	,
48722	95	15	the	the	DT
48722	95	16	seeds	seed	NNS
48722	95	17	are	be	VBP
48722	95	18	best	best	RB
48722	95	19	suited	suited	JJ
48722	95	20	for	for	IN
48722	95	21	imparting	impart	VBG
48722	95	22	the	the	DT
48722	95	23	desired	desire	VBN
48722	95	24	flavor	flavor	NN
48722	95	25	.	.	.
48722	96	1	For	for	IN
48722	96	2	this	this	DT
48722	96	3	reason	reason	NN
48722	96	4	the	the	DT
48722	96	5	crop	crop	NN
48722	96	6	should	should	MD
48722	96	7	be	be	VB
48722	96	8	harvested	harvest	VBN
48722	96	9	only	only	RB
48722	96	10	after	after	IN
48722	96	11	the	the	DT
48722	96	12	seeds	seed	NNS
48722	96	13	have	have	VBP
48722	96	14	become	become	VBN
48722	96	15	fully	fully	RB
48722	96	16	mature	mature	JJ
48722	96	17	but	but	CC
48722	96	18	are	be	VBP
48722	96	19	not	not	RB
48722	96	20	so	so	RB
48722	96	21	ripe	ripe	JJ
48722	96	22	that	that	IN
48722	96	23	they	-PRON-	PRP
48722	96	24	fall	fall	VBP
48722	96	25	off	off	RP
48722	96	26	.	.	.
48722	97	1	The	the	DT
48722	97	2	herb	herb	NN
48722	97	3	may	may	MD
48722	97	4	be	be	VB
48722	97	5	used	use	VBN
48722	97	6	green	green	JJ
48722	97	7	,	,	,
48722	97	8	dried	dry	VBN
48722	97	9	,	,	,
48722	97	10	or	or	CC
48722	97	11	brined	brine	VBN
48722	97	12	.	.	.
48722	98	1	When	when	WRB
48722	98	2	green	green	JJ
48722	98	3	or	or	CC
48722	98	4	brined	brine	VBD
48722	98	5	dill	dill	NN
48722	98	6	is	be	VBZ
48722	98	7	used	use	VBN
48722	98	8	,	,	,
48722	98	9	twice	twice	RB
48722	98	10	as	as	RB
48722	98	11	much	much	JJ
48722	98	12	by	by	IN
48722	98	13	weight	weight	NN
48722	98	14	as	as	IN
48722	98	15	would	would	MD
48722	98	16	be	be	VB
48722	98	17	required	require	VBN
48722	98	18	if	if	IN
48722	98	19	the	the	DT
48722	98	20	dried	dry	VBN
48722	98	21	herb	herb	NN
48722	98	22	were	be	VBD
48722	98	23	used	use	VBN
48722	98	24	is	be	VBZ
48722	98	25	taken	take	VBN
48722	98	26	.	.	.
48722	99	1	Dill	Dill	NNP
48722	99	2	retains	retain	VBZ
48722	99	3	its	-PRON-	PRP$
48722	99	4	flavor	flavor	NN
48722	99	5	for	for	IN
48722	99	6	a	a	DT
48722	99	7	long	long	JJ
48722	99	8	time	time	NN
48722	99	9	when	when	WRB
48722	99	10	brined	brine	VBN
48722	99	11	.	.	.
48722	100	1	To	to	TO
48722	100	2	preserve	preserve	VB
48722	100	3	it	-PRON-	PRP
48722	100	4	in	in	IN
48722	100	5	this	this	DT
48722	100	6	way	way	NN
48722	100	7	it	-PRON-	PRP
48722	100	8	should	should	MD
48722	100	9	be	be	VB
48722	100	10	packed	pack	VBN
48722	100	11	in	in	IN
48722	100	12	a	a	DT
48722	100	13	60	60	CD
48722	100	14	°	°	NN
48722	100	15	brine	brine	NN
48722	100	16	,	,	,
48722	100	17	or	or	CC
48722	100	18	in	in	IN
48722	100	19	an	an	DT
48722	100	20	80	80	CD
48722	100	21	°	°	NNS
48722	100	22	brine	brine	NN
48722	100	23	if	if	IN
48722	100	24	it	-PRON-	PRP
48722	100	25	is	be	VBZ
48722	100	26	to	to	TO
48722	100	27	be	be	VB
48722	100	28	kept	keep	VBN
48722	100	29	for	for	IN
48722	100	30	a	a	DT
48722	100	31	long	long	JJ
48722	100	32	time	time	NN
48722	100	33	.	.	.
48722	101	1	Dill	Dill	NNP
48722	101	2	brine	brine	NN
48722	101	3	is	be	VBZ
48722	101	4	as	as	RB
48722	101	5	good	good	JJ
48722	101	6	as	as	IN
48722	101	7	the	the	DT
48722	101	8	herb	herb	NN
48722	101	9	for	for	IN
48722	101	10	flavoring	flavor	VBG
48722	101	11	.	.	.
48722	102	1	CUCUMBER	CUCUMBER	NNP
48722	102	2	PICKLES	pickle	VBD
48722	102	3	Because	because	IN
48722	102	4	of	of	IN
48722	102	5	their	-PRON-	PRP$
48722	102	6	shape	shape	NN
48722	102	7	,	,	,
48722	102	8	firmness	firmness	NN
48722	102	9	,	,	,
48722	102	10	or	or	CC
48722	102	11	keeping	keep	VBG
48722	102	12	quality	quality	NN
48722	102	13	some	some	DT
48722	102	14	varieties	variety	NNS
48722	102	15	of	of	IN
48722	102	16	cucumbers	cucumber	NNS
48722	102	17	are	be	VBP
48722	102	18	better	well	RBR
48722	102	19	adapted	adapt	VBN
48722	102	20	for	for	IN
48722	102	21	making	make	VBG
48722	102	22	pickles	pickle	NNS
48722	102	23	than	than	IN
48722	102	24	others	other	NNS
48722	102	25	.	.	.
48722	103	1	Among	among	IN
48722	103	2	the	the	DT
48722	103	3	best	good	JJS
48722	103	4	of	of	IN
48722	103	5	the	the	DT
48722	103	6	pickling	pickling	NN
48722	103	7	varieties	variety	NNS
48722	103	8	are	be	VBP
48722	103	9	the	the	DT
48722	103	10	Chicago	Chicago	NNP
48722	103	11	Pickling	Pickling	NNP
48722	103	12	,	,	,
48722	103	13	Boston	Boston	NNP
48722	103	14	Pickling	Pickling	NNP
48722	103	15	,	,	,
48722	103	16	and	and	CC
48722	103	17	Snow	Snow	NNP
48722	103	18	's	's	POS
48722	103	19	Perfection	Perfection	NNP
48722	103	20	.	.	.
48722	104	1	Cucumbers	cucumber	NNS
48722	104	2	of	of	IN
48722	104	3	practically	practically	RB
48722	104	4	all	all	DT
48722	104	5	varieties	variety	NNS
48722	104	6	,	,	,
48722	104	7	sizes	size	NNS
48722	104	8	,	,	,
48722	104	9	and	and	CC
48722	104	10	shapes	shape	NNS
48722	104	11	,	,	,
48722	104	12	however	however	RB
48722	104	13	,	,	,
48722	104	14	make	make	VB
48722	104	15	good	good	JJ
48722	104	16	pickles	pickle	NNS
48722	104	17	.	.	.
48722	105	1	[	[	-LRB-
48722	105	2	1	1	CD
48722	105	3	]	]	-RRB-
48722	105	4	[	[	-LRB-
48722	105	5	1	1	CD
48722	105	6	]	]	-RRB-
48722	105	7	Information	information	NN
48722	105	8	on	on	IN
48722	105	9	the	the	DT
48722	105	10	cultivation	cultivation	NN
48722	105	11	of	of	IN
48722	105	12	cucumbers	cucumber	NNS
48722	105	13	,	,	,
48722	105	14	and	and	CC
48722	105	15	the	the	DT
48722	105	16	diseases	disease	NNS
48722	105	17	and	and	CC
48722	105	18	enemies	enemy	NNS
48722	105	19	which	which	WDT
48722	105	20	attack	attack	VBP
48722	105	21	them	-PRON-	PRP
48722	105	22	,	,	,
48722	105	23	may	may	MD
48722	105	24	be	be	VB
48722	105	25	obtained	obtain	VBN
48722	105	26	from	from	IN
48722	105	27	the	the	DT
48722	105	28	United	United	NNP
48722	105	29	States	States	NNP
48722	105	30	Department	Department	NNP
48722	105	31	of	of	IN
48722	105	32	Agriculture	Agriculture	NNP
48722	105	33	.	.	.
48722	106	1	Cucumbers	cucumber	NNS
48722	106	2	to	to	TO
48722	106	3	be	be	VB
48722	106	4	pickled	pickle	VBN
48722	106	5	should	should	MD
48722	106	6	retain	retain	VB
48722	106	7	from	from	IN
48722	106	8	one	one	CD
48722	106	9	-	-	HYPH
48722	106	10	eighth	eighth	NN
48722	106	11	to	to	IN
48722	106	12	one	one	CD
48722	106	13	-	-	HYPH
48722	106	14	fourth	fourth	NN
48722	106	15	inch	inch	NN
48722	106	16	of	of	IN
48722	106	17	their	-PRON-	PRP$
48722	106	18	stems	stem	NNS
48722	106	19	,	,	,
48722	106	20	and	and	CC
48722	106	21	they	-PRON-	PRP
48722	106	22	should	should	MD
48722	106	23	not	not	RB
48722	106	24	be	be	VB
48722	106	25	bruised	bruise	VBN
48722	106	26	.	.	.
48722	107	1	If	if	IN
48722	107	2	dirty	dirty	NN
48722	107	3	they	-PRON-	PRP
48722	107	4	should	should	MD
48722	107	5	be	be	VB
48722	107	6	washed	wash	VBN
48722	107	7	before	before	IN
48722	107	8	brining	brine	VBG
48722	107	9	.	.	.
48722	108	1	They	-PRON-	PRP
48722	108	2	should	should	MD
48722	108	3	be	be	VB
48722	108	4	placed	place	VBN
48722	108	5	in	in	IN
48722	108	6	brine	brine	NN
48722	108	7	not	not	RB
48722	108	8	later	later	RB
48722	108	9	than	than	IN
48722	108	10	24	24	CD
48722	108	11	hours	hour	NNS
48722	108	12	after	after	IN
48722	108	13	they	-PRON-	PRP
48722	108	14	have	have	VBP
48722	108	15	been	be	VBN
48722	108	16	gathered	gather	VBN
48722	108	17	.	.	.
48722	109	1	Cucumbers	cucumber	NNS
48722	109	2	contain	contain	VBP
48722	109	3	approximately	approximately	RB
48722	109	4	90	90	CD
48722	109	5	per	per	IN
48722	109	6	cent	cent	NN
48722	109	7	of	of	IN
48722	109	8	water	water	NN
48722	109	9	.	.	.
48722	110	1	As	as	IN
48722	110	2	this	this	DT
48722	110	3	large	large	JJ
48722	110	4	water	water	NN
48722	110	5	content	content	NN
48722	110	6	reduces	reduce	VBZ
48722	110	7	materially	materially	RB
48722	110	8	the	the	DT
48722	110	9	salt	salt	NN
48722	110	10	concentration	concentration	NN
48722	110	11	of	of	IN
48722	110	12	any	any	DT
48722	110	13	brine	brine	NN
48722	110	14	in	in	IN
48722	110	15	which	which	WDT
48722	110	16	they	-PRON-	PRP
48722	110	17	are	be	VBP
48722	110	18	fermented	ferment	VBN
48722	110	19	,	,	,
48722	110	20	it	-PRON-	PRP
48722	110	21	is	be	VBZ
48722	110	22	necessary	necessary	JJ
48722	110	23	to	to	TO
48722	110	24	add	add	VB
48722	110	25	an	an	DT
48722	110	26	excess	excess	NN
48722	110	27	of	of	IN
48722	110	28	salt	salt	NN
48722	110	29	at	at	IN
48722	110	30	the	the	DT
48722	110	31	beginning	beginning	NN
48722	110	32	of	of	IN
48722	110	33	a	a	DT
48722	110	34	fermentation	fermentation	NN
48722	110	35	in	in	IN
48722	110	36	the	the	DT
48722	110	37	proportion	proportion	NN
48722	110	38	of	of	IN
48722	110	39	1	1	CD
48722	110	40	pound	pound	NN
48722	110	41	for	for	IN
48722	110	42	every	every	DT
48722	110	43	10	10	CD
48722	110	44	pounds	pound	NNS
48722	110	45	of	of	IN
48722	110	46	cucumbers	cucumber	NNS
48722	110	47	.	.	.
48722	111	1	The	the	DT
48722	111	2	active	active	JJ
48722	111	3	stage	stage	NN
48722	111	4	of	of	IN
48722	111	5	cucumber	cucumber	NN
48722	111	6	fermentation	fermentation	NN
48722	111	7	continues	continue	VBZ
48722	111	8	for	for	IN
48722	111	9	10	10	CD
48722	111	10	to	to	TO
48722	111	11	30	30	CD
48722	111	12	days	day	NNS
48722	111	13	,	,	,
48722	111	14	depending	depend	VBG
48722	111	15	largely	largely	RB
48722	111	16	on	on	IN
48722	111	17	the	the	DT
48722	111	18	temperature	temperature	NN
48722	111	19	at	at	IN
48722	111	20	which	which	WDT
48722	111	21	it	-PRON-	PRP
48722	111	22	is	be	VBZ
48722	111	23	conducted	conduct	VBN
48722	111	24	.	.	.
48722	112	1	The	the	DT
48722	112	2	most	most	RBS
48722	112	3	favorable	favorable	JJ
48722	112	4	temperature	temperature	NN
48722	112	5	is	be	VBZ
48722	112	6	86	86	CD
48722	112	7	°	°	,
48722	112	8	F.	F.	NNP
48722	112	9	Practically	practically	RB
48722	112	10	all	all	PDT
48722	112	11	the	the	DT
48722	112	12	sugar	sugar	NN
48722	112	13	withdrawn	withdraw	VBN
48722	112	14	from	from	IN
48722	112	15	the	the	DT
48722	112	16	cucumbers	cucumber	NNS
48722	112	17	is	be	VBZ
48722	112	18	utilized	utilize	VBN
48722	112	19	during	during	IN
48722	112	20	the	the	DT
48722	112	21	stage	stage	NN
48722	112	22	of	of	IN
48722	112	23	active	active	JJ
48722	112	24	fermentation	fermentation	NN
48722	112	25	,	,	,
48722	112	26	at	at	IN
48722	112	27	the	the	DT
48722	112	28	end	end	NN
48722	112	29	of	of	IN
48722	112	30	which	which	WDT
48722	112	31	the	the	DT
48722	112	32	brine	brine	NN
48722	112	33	reaches	reach	VBZ
48722	112	34	its	-PRON-	PRP$
48722	112	35	highest	high	JJS
48722	112	36	degree	degree	NN
48722	112	37	of	of	IN
48722	112	38	acidity	acidity	NN
48722	112	39	.	.	.
48722	113	1	During	during	IN
48722	113	2	this	this	DT
48722	113	3	period	period	NN
48722	113	4	the	the	DT
48722	113	5	salt	salt	NN
48722	113	6	concentration	concentration	NN
48722	113	7	should	should	MD
48722	113	8	not	not	RB
48722	113	9	be	be	VB
48722	113	10	materially	materially	RB
48722	113	11	increased	increase	VBN
48722	113	12	:	:	:
48722	113	13	for	for	IN
48722	113	14	,	,	,
48722	113	15	although	although	IN
48722	113	16	the	the	DT
48722	113	17	lactic	lactic	JJ
48722	113	18	bacteria	bacteria	NNS
48722	113	19	are	be	VBP
48722	113	20	fairly	fairly	RB
48722	113	21	tolerant	tolerant	JJ
48722	113	22	of	of	IN
48722	113	23	salt	salt	NN
48722	113	24	,	,	,
48722	113	25	there	there	EX
48722	113	26	is	be	VBZ
48722	113	27	a	a	DT
48722	113	28	limit	limit	NN
48722	113	29	to	to	IN
48722	113	30	their	-PRON-	PRP$
48722	113	31	tolerance	tolerance	NN
48722	113	32	.	.	.
48722	114	1	The	the	DT
48722	114	2	addition	addition	NN
48722	114	3	of	of	IN
48722	114	4	a	a	DT
48722	114	5	large	large	JJ
48722	114	6	quantity	quantity	NN
48722	114	7	of	of	IN
48722	114	8	salt	salt	NN
48722	114	9	at	at	IN
48722	114	10	this	this	DT
48722	114	11	time	time	NN
48722	114	12	would	would	MD
48722	114	13	reduce	reduce	VB
48722	114	14	their	-PRON-	PRP$
48722	114	15	acid	acid	NN
48722	114	16	-	-	HYPH
48722	114	17	forming	form	VBG
48722	114	18	power	power	NN
48722	114	19	just	just	RB
48722	114	20	when	when	WRB
48722	114	21	this	this	DT
48722	114	22	is	be	VBZ
48722	114	23	essential	essential	JJ
48722	114	24	to	to	IN
48722	114	25	a	a	DT
48722	114	26	successful	successful	JJ
48722	114	27	fermentation	fermentation	NN
48722	114	28	.	.	.
48722	115	1	Salt	salt	NN
48722	115	2	,	,	,
48722	115	3	therefore	therefore	RB
48722	115	4	,	,	,
48722	115	5	should	should	MD
48722	115	6	be	be	VB
48722	115	7	added	add	VBN
48722	115	8	gradually	gradually	RB
48722	115	9	over	over	IN
48722	115	10	a	a	DT
48722	115	11	period	period	NN
48722	115	12	of	of	IN
48722	115	13	weeks	week	NNS
48722	115	14	.	.	.
48722	116	1	SALT	SALT	NNP
48722	116	2	PICKLES	pickle	NNS
48722	116	3	Salt	salt	NN
48722	116	4	pickles	pickle	NNS
48722	116	5	,	,	,
48722	116	6	or	or	CC
48722	116	7	salt	salt	NN
48722	116	8	stock	stock	NN
48722	116	9	,	,	,
48722	116	10	are	be	VBP
48722	116	11	made	make	VBN
48722	116	12	by	by	IN
48722	116	13	curing	cure	VBG
48722	116	14	cucumbers	cucumber	NNS
48722	116	15	in	in	IN
48722	116	16	a	a	DT
48722	116	17	brine	brine	NN
48722	116	18	which	which	WDT
48722	116	19	should	should	MD
48722	116	20	contain	contain	VB
48722	116	21	not	not	RB
48722	116	22	less	less	JJR
48722	116	23	than	than	IN
48722	116	24	9.5	9.5	CD
48722	116	25	per	per	IN
48722	116	26	cent	cent	NN
48722	116	27	of	of	IN
48722	116	28	salt	salt	NN
48722	116	29	(	(	-LRB-
48722	116	30	approximately	approximately	RB
48722	116	31	36	36	CD
48722	116	32	°	°	NNS
48722	116	33	on	on	IN
48722	116	34	the	the	DT
48722	116	35	salinometer	salinometer	NN
48722	116	36	scale	scale	NN
48722	116	37	)	)	-RRB-
48722	116	38	at	at	IN
48722	116	39	the	the	DT
48722	116	40	start	start	NN
48722	116	41	.	.	.
48722	117	1	Not	not	RB
48722	117	2	only	only	RB
48722	117	3	must	must	MD
48722	117	4	the	the	DT
48722	117	5	brine	brine	NN
48722	117	6	be	be	VB
48722	117	7	kept	keep	VBN
48722	117	8	at	at	IN
48722	117	9	this	this	DT
48722	117	10	strength	strength	NN
48722	117	11	,	,	,
48722	117	12	but	but	CC
48722	117	13	salt	salt	NN
48722	117	14	should	should	MD
48722	117	15	be	be	VB
48722	117	16	added	add	VBN
48722	117	17	until	until	IN
48722	117	18	it	-PRON-	PRP
48722	117	19	has	have	VBZ
48722	117	20	a	a	DT
48722	117	21	concentration	concentration	NN
48722	117	22	of	of	IN
48722	117	23	about	about	RB
48722	117	24	15	15	CD
48722	117	25	per	per	NN
48722	117	26	cent	cent	NN
48722	117	27	(	(	-LRB-
48722	117	28	60	60	CD
48722	117	29	°	°	NNS
48722	117	30	on	on	IN
48722	117	31	the	the	DT
48722	117	32	salinometer	salinometer	NN
48722	117	33	scale	scale	NN
48722	117	34	)	)	-RRB-
48722	117	35	.	.	.
48722	118	1	If	if	IN
48722	118	2	well	well	RB
48722	118	3	covered	cover	VBN
48722	118	4	with	with	IN
48722	118	5	a	a	DT
48722	118	6	brine	brine	NN
48722	118	7	of	of	IN
48722	118	8	this	this	DT
48722	118	9	strength	strength	NN
48722	118	10	,	,	,
48722	118	11	the	the	DT
48722	118	12	surface	surface	NN
48722	118	13	of	of	IN
48722	118	14	which	which	WDT
48722	118	15	is	be	VBZ
48722	118	16	kept	keep	VBN
48722	118	17	clean	clean	JJ
48722	118	18	,	,	,
48722	118	19	pickles	pickle	NNS
48722	118	20	will	will	MD
48722	118	21	keep	keep	VB
48722	118	22	indefinitely	indefinitely	RB
48722	118	23	.	.	.
48722	119	1	Proper	proper	JJ
48722	119	2	curing	curing	NN
48722	119	3	of	of	IN
48722	119	4	cucumbers	cucumber	NNS
48722	119	5	requires	require	VBZ
48722	119	6	from	from	IN
48722	119	7	six	six	CD
48722	119	8	weeks	week	NNS
48722	119	9	to	to	IN
48722	119	10	two	two	CD
48722	119	11	months	month	NNS
48722	119	12	,	,	,
48722	119	13	or	or	CC
48722	119	14	possibly	possibly	RB
48722	119	15	longer	long	RBR
48722	119	16	,	,	,
48722	119	17	according	accord	VBG
48722	119	18	to	to	IN
48722	119	19	the	the	DT
48722	119	20	temperature	temperature	NN
48722	119	21	at	at	IN
48722	119	22	which	which	WDT
48722	119	23	the	the	DT
48722	119	24	process	process	NN
48722	119	25	is	be	VBZ
48722	119	26	carried	carry	VBN
48722	119	27	out	out	RP
48722	119	28	and	and	CC
48722	119	29	the	the	DT
48722	119	30	size	size	NN
48722	119	31	and	and	CC
48722	119	32	variety	variety	NN
48722	119	33	of	of	IN
48722	119	34	the	the	DT
48722	119	35	cucumbers	cucumber	NNS
48722	119	36	.	.	.
48722	120	1	Attempts	attempt	NNS
48722	120	2	to	to	TO
48722	120	3	use	use	VB
48722	120	4	short	short	JJ
48722	120	5	cuts	cut	NNS
48722	120	6	or	or	CC
48722	120	7	to	to	TO
48722	120	8	make	make	VB
48722	120	9	pickles	pickle	NNS
48722	120	10	overnight	overnight	RB
48722	120	11	,	,	,
48722	120	12	as	as	IN
48722	120	13	is	be	VBZ
48722	120	14	sometimes	sometimes	RB
48722	120	15	advised	advise	VBN
48722	120	16	,	,	,
48722	120	17	are	be	VBP
48722	120	18	based	base	VBN
48722	120	19	on	on	IN
48722	120	20	a	a	DT
48722	120	21	mistaken	mistaken	JJ
48722	120	22	idea	idea	NN
48722	120	23	of	of	IN
48722	120	24	what	what	WP
48722	120	25	really	really	RB
48722	120	26	constitutes	constitute	VBZ
48722	120	27	a	a	DT
48722	120	28	pickle	pickle	NN
48722	120	29	.	.	.
48722	121	1	Curing	cure	VBG
48722	121	2	of	of	IN
48722	121	3	cucumbers	cucumber	NNS
48722	121	4	is	be	VBZ
48722	121	5	marked	mark	VBN
48722	121	6	by	by	IN
48722	121	7	an	an	DT
48722	121	8	increased	increase	VBN
48722	121	9	firmness	firmness	NN
48722	121	10	,	,	,
48722	121	11	a	a	DT
48722	121	12	greater	great	JJR
48722	121	13	degree	degree	NN
48722	121	14	of	of	IN
48722	121	15	translucency	translucency	NN
48722	121	16	,	,	,
48722	121	17	and	and	CC
48722	121	18	a	a	DT
48722	121	19	change	change	NN
48722	121	20	in	in	IN
48722	121	21	color	color	NN
48722	121	22	from	from	IN
48722	121	23	pale	pale	JJ
48722	121	24	green	green	NN
48722	121	25	to	to	IN
48722	121	26	dark	dark	JJ
48722	121	27	or	or	CC
48722	121	28	olive	olive	NN
48722	121	29	green	green	NN
48722	121	30	.	.	.
48722	122	1	These	these	DT
48722	122	2	changes	change	NNS
48722	122	3	are	be	VBP
48722	122	4	uniform	uniform	JJ
48722	122	5	throughout	throughout	IN
48722	122	6	the	the	DT
48722	122	7	perfectly	perfectly	RB
48722	122	8	cured	cure	VBN
48722	122	9	specimen	speciman	NNS
48722	122	10	.	.	.
48722	123	1	So	so	RB
48722	123	2	long	long	RB
48722	123	3	as	as	IN
48722	123	4	any	any	DT
48722	123	5	portion	portion	NN
48722	123	6	of	of	IN
48722	123	7	a	a	DT
48722	123	8	pickle	pickle	NN
48722	123	9	is	be	VBZ
48722	123	10	whitish	whitish	JJ
48722	123	11	or	or	CC
48722	123	12	opaque	opaque	JJ
48722	123	13	it	-PRON-	PRP
48722	123	14	is	be	VBZ
48722	123	15	not	not	RB
48722	123	16	perfectly	perfectly	RB
48722	123	17	cured	cure	VBN
48722	123	18	.	.	.
48722	124	1	After	after	IN
48722	124	2	proper	proper	JJ
48722	124	3	processing	processing	NN
48722	124	4	in	in	IN
48722	124	5	water	water	NN
48722	124	6	,	,	,
48722	124	7	salt	salt	NN
48722	124	8	pickles	pickle	NNS
48722	124	9	may	may	MD
48722	124	10	be	be	VB
48722	124	11	eaten	eat	VBN
48722	124	12	as	as	IN
48722	124	13	such	such	JJ
48722	124	14	or	or	CC
48722	124	15	they	-PRON-	PRP
48722	124	16	may	may	MD
48722	124	17	be	be	VB
48722	124	18	converted	convert	VBN
48722	124	19	into	into	IN
48722	124	20	sour	sour	JJ
48722	124	21	pickles	pickle	NNS
48722	124	22	(	(	-LRB-
48722	124	23	p.	p.	NN
48722	124	24	7	7	CD
48722	124	25	)	)	-RRB-
48722	124	26	,	,	,
48722	124	27	sweet	sweet	JJ
48722	124	28	pickles	pickle	NNS
48722	124	29	(	(	-LRB-
48722	124	30	p.	p.	NN
48722	124	31	8)	8)	CD
48722	124	32	,	,	,
48722	124	33	or	or	CC
48722	124	34	mixed	mixed	JJ
48722	124	35	pickles	pickle	NNS
48722	124	36	(	(	-LRB-
48722	124	37	p.	p.	NN
48722	124	38	10	10	CD
48722	124	39	)	)	-RRB-
48722	124	40	.	.	.
48722	125	1	SMALL	small	JJ
48722	125	2	QUANTITIES	quantity	NNS
48722	125	3	Pack	pack	VBP
48722	125	4	the	the	DT
48722	125	5	cucumbers	cucumber	NNS
48722	125	6	in	in	IN
48722	125	7	a	a	DT
48722	125	8	4-gallon	4-gallon	CD
48722	125	9	jar	jar	NN
48722	125	10	and	and	CC
48722	125	11	cover	cover	VB
48722	125	12	with	with	IN
48722	125	13	6	6	CD
48722	125	14	quarts	quart	NNS
48722	125	15	of	of	IN
48722	125	16	a	a	DT
48722	125	17	10	10	CD
48722	125	18	per	per	NN
48722	125	19	cent	cent	NN
48722	125	20	brine	brine	NN
48722	125	21	(	(	-LRB-
48722	125	22	40	40	CD
48722	125	23	°	°	NNS
48722	125	24	on	on	IN
48722	125	25	salinometer	salinometer	NN
48722	125	26	scale	scale	NN
48722	125	27	)	)	-RRB-
48722	125	28	.	.	.
48722	126	1	At	at	IN
48722	126	2	the	the	DT
48722	126	3	time	time	NN
48722	126	4	of	of	IN
48722	126	5	making	make	VBG
48722	126	6	up	up	RP
48722	126	7	the	the	DT
48722	126	8	brine	brine	NN
48722	126	9	,	,	,
48722	126	10	or	or	CC
48722	126	11	not	not	RB
48722	126	12	later	later	RB
48722	126	13	than	than	IN
48722	126	14	the	the	DT
48722	126	15	following	follow	VBG
48722	126	16	day	day	NN
48722	126	17	,	,	,
48722	126	18	add	add	VB
48722	126	19	more	more	JJR
48722	126	20	salt	salt	NN
48722	126	21	at	at	IN
48722	126	22	the	the	DT
48722	126	23	rate	rate	NN
48722	126	24	of	of	IN
48722	126	25	1	1	CD
48722	126	26	pound	pound	NN
48722	126	27	for	for	IN
48722	126	28	every	every	DT
48722	126	29	10	10	CD
48722	126	30	pounds	pound	NNS
48722	126	31	of	of	IN
48722	126	32	cucumbers	cucumber	NNS
48722	126	33	used	use	VBN
48722	126	34	--	--	:
48722	126	35	in	in	IN
48722	126	36	this	this	DT
48722	126	37	case	case	NN
48722	126	38	1	1	CD
48722	126	39	pound	pound	NN
48722	126	40	and	and	CC
48722	126	41	3	3	CD
48722	126	42	ounces	ounce	NNS
48722	126	43	.	.	.
48722	127	1	This	this	DT
48722	127	2	is	be	VBZ
48722	127	3	necessary	necessary	JJ
48722	127	4	to	to	TO
48722	127	5	maintain	maintain	VB
48722	127	6	the	the	DT
48722	127	7	strength	strength	NN
48722	127	8	of	of	IN
48722	127	9	the	the	DT
48722	127	10	brine	brine	NN
48722	127	11	.	.	.
48722	128	1	Cover	cover	VB
48722	128	2	with	with	IN
48722	128	3	a	a	DT
48722	128	4	round	round	JJ
48722	128	5	board	board	NN
48722	128	6	or	or	CC
48722	128	7	plate	plate	NN
48722	128	8	that	that	WDT
48722	128	9	will	will	MD
48722	128	10	go	go	VB
48722	128	11	inside	inside	IN
48722	128	12	the	the	DT
48722	128	13	jar	jar	NN
48722	128	14	,	,	,
48722	128	15	and	and	CC
48722	128	16	on	on	IN
48722	128	17	top	top	NN
48722	128	18	of	of	IN
48722	128	19	this	this	DT
48722	128	20	place	place	NN
48722	128	21	a	a	DT
48722	128	22	weight	weight	NN
48722	128	23	heavy	heavy	JJ
48722	128	24	enough	enough	RB
48722	128	25	to	to	TO
48722	128	26	keep	keep	VB
48722	128	27	the	the	DT
48722	128	28	cucumbers	cucumber	NNS
48722	128	29	well	well	RB
48722	128	30	below	below	IN
48722	128	31	the	the	DT
48722	128	32	surface	surface	NN
48722	128	33	of	of	IN
48722	128	34	the	the	DT
48722	128	35	brine	brine	NN
48722	128	36	.	.	.
48722	129	1	At	at	IN
48722	129	2	the	the	DT
48722	129	3	end	end	NN
48722	129	4	of	of	IN
48722	129	5	the	the	DT
48722	129	6	first	first	JJ
48722	129	7	week	week	NN
48722	129	8	,	,	,
48722	129	9	and	and	CC
48722	129	10	at	at	IN
48722	129	11	the	the	DT
48722	129	12	end	end	NN
48722	129	13	of	of	IN
48722	129	14	each	each	DT
48722	129	15	succeeding	succeed	VBG
48722	129	16	week	week	NN
48722	129	17	for	for	IN
48722	129	18	five	five	CD
48722	129	19	weeks	week	NNS
48722	129	20	,	,	,
48722	129	21	add	add	VB
48722	129	22	one	one	CD
48722	129	23	-	-	HYPH
48722	129	24	fourth	fourth	NN
48722	129	25	pound	pound	NN
48722	129	26	of	of	IN
48722	129	27	salt	salt	NN
48722	129	28	.	.	.
48722	130	1	In	in	IN
48722	130	2	adding	add	VBG
48722	130	3	salt	salt	NN
48722	130	4	always	always	RB
48722	130	5	place	place	VB
48722	130	6	it	-PRON-	PRP
48722	130	7	on	on	IN
48722	130	8	the	the	DT
48722	130	9	cover	cover	NN
48722	130	10	.	.	.
48722	131	1	If	if	IN
48722	131	2	it	-PRON-	PRP
48722	131	3	is	be	VBZ
48722	131	4	added	add	VBN
48722	131	5	directly	directly	RB
48722	131	6	to	to	IN
48722	131	7	the	the	DT
48722	131	8	brine	brine	NN
48722	131	9	,	,	,
48722	131	10	it	-PRON-	PRP
48722	131	11	may	may	MD
48722	131	12	sink	sink	VB
48722	131	13	,	,	,
48722	131	14	as	as	IN
48722	131	15	a	a	DT
48722	131	16	result	result	NN
48722	131	17	of	of	IN
48722	131	18	which	which	WDT
48722	131	19	the	the	DT
48722	131	20	salt	salt	NN
48722	131	21	solution	solution	NN
48722	131	22	at	at	IN
48722	131	23	the	the	DT
48722	131	24	bottom	bottom	NN
48722	131	25	will	will	MD
48722	131	26	be	be	VB
48722	131	27	very	very	RB
48722	131	28	strong	strong	JJ
48722	131	29	,	,	,
48722	131	30	while	while	IN
48722	131	31	that	that	IN
48722	131	32	near	near	IN
48722	131	33	the	the	DT
48722	131	34	surface	surface	NN
48722	131	35	may	may	MD
48722	131	36	be	be	VB
48722	131	37	so	so	RB
48722	131	38	weak	weak	JJ
48722	131	39	that	that	IN
48722	131	40	the	the	DT
48722	131	41	pickles	pickle	NNS
48722	131	42	will	will	MD
48722	131	43	spoil	spoil	VB
48722	131	44	.	.	.
48722	132	1	A	a	DT
48722	132	2	scum	scum	NN
48722	132	3	,	,	,
48722	132	4	made	make	VBN
48722	132	5	up	up	RP
48722	132	6	usually	usually	RB
48722	132	7	of	of	IN
48722	132	8	wild	wild	JJ
48722	132	9	yeasts	yeast	NNS
48722	132	10	and	and	CC
48722	132	11	molds	mold	NNS
48722	132	12	,	,	,
48722	132	13	forms	form	NNS
48722	132	14	on	on	IN
48722	132	15	the	the	DT
48722	132	16	surface	surface	NN
48722	132	17	.	.	.
48722	133	1	As	as	IN
48722	133	2	this	this	DT
48722	133	3	may	may	MD
48722	133	4	prove	prove	VB
48722	133	5	injurious	injurious	JJ
48722	133	6	by	by	IN
48722	133	7	destroying	destroy	VBG
48722	133	8	the	the	DT
48722	133	9	acidity	acidity	NN
48722	133	10	of	of	IN
48722	133	11	the	the	DT
48722	133	12	brine	brine	NN
48722	133	13	,	,	,
48722	133	14	remove	remove	VB
48722	133	15	it	-PRON-	PRP
48722	133	16	by	by	IN
48722	133	17	skimming	skim	VBG
48722	133	18	.	.	.
48722	134	1	LARGE	large	JJ
48722	134	2	QUANTITIES	quantity	NNS
48722	134	3	Put	put	VBP
48722	134	4	into	into	IN
48722	134	5	a	a	DT
48722	134	6	barrel	barrel	NN
48722	134	7	5	5	CD
48722	134	8	to	to	IN
48722	134	9	6	6	CD
48722	134	10	inches	inch	NNS
48722	134	11	of	of	IN
48722	134	12	a	a	DT
48722	134	13	40	40	CD
48722	134	14	°	°	NN
48722	134	15	brine	brine	NN
48722	134	16	(	(	-LRB-
48722	134	17	Table	table	NN
48722	134	18	1	1	CD
48722	134	19	,	,	,
48722	134	20	p.	p.	NN
48722	134	21	14	14	CD
48722	134	22	)	)	-RRB-
48722	134	23	and	and	CC
48722	134	24	add	add	VB
48722	134	25	1	1	CD
48722	134	26	quart	quart	NN
48722	134	27	of	of	IN
48722	134	28	good	good	JJ
48722	134	29	vinegar	vinegar	NN
48722	134	30	.	.	.
48722	135	1	In	in	IN
48722	135	2	this	this	DT
48722	135	3	brine	brine	NN
48722	135	4	place	place	NN
48722	135	5	the	the	DT
48722	135	6	cucumbers	cucumber	NNS
48722	135	7	as	as	IN
48722	135	8	they	-PRON-	PRP
48722	135	9	are	be	VBP
48722	135	10	gathered	gather	VBN
48722	135	11	.	.	.
48722	136	1	Weigh	weigh	VB
48722	136	2	the	the	DT
48722	136	3	cucumbers	cucumber	NNS
48722	136	4	each	each	DT
48722	136	5	time	time	NN
48722	136	6	before	before	IN
48722	136	7	they	-PRON-	PRP
48722	136	8	are	be	VBP
48722	136	9	added	add	VBN
48722	136	10	.	.	.
48722	137	1	Put	put	VB
48722	137	2	a	a	DT
48722	137	3	loose	loose	RB
48722	137	4	-	-	HYPH
48722	137	5	fitting	fitting	JJ
48722	137	6	wooden	wooden	JJ
48722	137	7	cover	cover	NN
48722	137	8	over	over	IN
48722	137	9	the	the	DT
48722	137	10	cucumbers	cucumber	NNS
48722	137	11	and	and	CC
48722	137	12	weight	weight	VB
48722	137	13	it	-PRON-	PRP
48722	137	14	down	down	RP
48722	137	15	with	with	IN
48722	137	16	a	a	DT
48722	137	17	stone	stone	NN
48722	137	18	heavy	heavy	JJ
48722	137	19	enough	enough	RB
48722	137	20	to	to	TO
48722	137	21	bring	bring	VB
48722	137	22	the	the	DT
48722	137	23	brine	brine	NN
48722	137	24	over	over	IN
48722	137	25	the	the	DT
48722	137	26	cover	cover	NN
48722	137	27	.	.	.
48722	138	1	After	after	IN
48722	138	2	the	the	DT
48722	138	3	cover	cover	NN
48722	138	4	and	and	CC
48722	138	5	stone	stone	NN
48722	138	6	have	have	VBP
48722	138	7	been	be	VBN
48722	138	8	replaced	replace	VBN
48722	138	9	add	add	VB
48722	138	10	to	to	IN
48722	138	11	the	the	DT
48722	138	12	brine	brine	NN
48722	138	13	over	over	IN
48722	138	14	the	the	DT
48722	138	15	cover	cover	NN
48722	138	16	1	1	CD
48722	138	17	pound	pound	NN
48722	138	18	of	of	IN
48722	138	19	salt	salt	NN
48722	138	20	for	for	IN
48722	138	21	every	every	DT
48722	138	22	10	10	CD
48722	138	23	pounds	pound	NNS
48722	138	24	of	of	IN
48722	138	25	cucumbers	cucumber	NNS
48722	138	26	.	.	.
48722	139	1	Unless	unless	IN
48722	139	2	the	the	DT
48722	139	3	cucumbers	cucumber	NNS
48722	139	4	are	be	VBP
48722	139	5	added	add	VBN
48722	139	6	too	too	RB
48722	139	7	rapidly	rapidly	RB
48722	139	8	,	,	,
48722	139	9	it	-PRON-	PRP
48722	139	10	will	will	MD
48722	139	11	be	be	VB
48722	139	12	unnecessary	unnecessary	JJ
48722	139	13	to	to	TO
48722	139	14	add	add	VB
48722	139	15	more	more	JJR
48722	139	16	brine	brine	NN
48722	139	17	,	,	,
48722	139	18	for	for	IN
48722	139	19	when	when	WRB
48722	139	20	a	a	DT
48722	139	21	sufficient	sufficient	JJ
48722	139	22	weight	weight	NN
48722	139	23	is	be	VBZ
48722	139	24	maintained	maintain	VBN
48722	139	25	on	on	IN
48722	139	26	the	the	DT
48722	139	27	cover	cover	NN
48722	139	28	the	the	DT
48722	139	29	cucumbers	cucumber	NNS
48722	139	30	make	make	VBP
48722	139	31	their	-PRON-	PRP$
48722	139	32	own	own	JJ
48722	139	33	brine	brine	NN
48722	139	34	.	.	.
48722	140	1	If	if	IN
48722	140	2	,	,	,
48722	140	3	however	however	RB
48722	140	4	,	,	,
48722	140	5	the	the	DT
48722	140	6	cucumbers	cucumber	NNS
48722	140	7	are	be	VBP
48722	140	8	added	add	VBN
48722	140	9	rapidly	rapidly	RB
48722	140	10	,	,	,
48722	140	11	or	or	CC
48722	140	12	if	if	IN
48722	140	13	the	the	DT
48722	140	14	barrel	barrel	NN
48722	140	15	is	be	VBZ
48722	140	16	filled	fill	VBN
48722	140	17	at	at	IN
48722	140	18	once	once	RB
48722	140	19	,	,	,
48722	140	20	more	more	JJR
48722	140	21	brine	brine	NN
48722	140	22	may	may	MD
48722	140	23	be	be	VB
48722	140	24	required	require	VBN
48722	140	25	.	.	.
48722	141	1	In	in	IN
48722	141	2	such	such	PDT
48722	141	3	a	a	DT
48722	141	4	case	case	NN
48722	141	5	,	,	,
48722	141	6	add	add	VB
48722	141	7	enough	enough	JJ
48722	141	8	of	of	IN
48722	141	9	the	the	DT
48722	141	10	40	40	CD
48722	141	11	°	°	NNS
48722	141	12	brine	brine	NN
48722	141	13	to	to	TO
48722	141	14	cover	cover	VB
48722	141	15	the	the	DT
48722	141	16	cucumbers	cucumber	NNS
48722	141	17	.	.	.
48722	142	1	When	when	WRB
48722	142	2	the	the	DT
48722	142	3	barrel	barrel	NN
48722	142	4	is	be	VBZ
48722	142	5	full	full	JJ
48722	142	6	,	,	,
48722	142	7	add	add	VB
48722	142	8	3	3	CD
48722	142	9	pounds	pound	NNS
48722	142	10	of	of	IN
48722	142	11	salt	salt	NN
48722	142	12	each	each	DT
48722	142	13	week	week	NN
48722	142	14	for	for	IN
48722	142	15	five	five	CD
48722	142	16	weeks	week	NNS
48722	142	17	(	(	-LRB-
48722	142	18	15	15	CD
48722	142	19	pounds	pound	NNS
48722	142	20	to	to	IN
48722	142	21	a	a	DT
48722	142	22	45-gallon	45-gallon	CD
48722	142	23	barrel	barrel	NN
48722	142	24	)	)	-RRB-
48722	142	25	.	.	.
48722	143	1	In	in	IN
48722	143	2	adding	add	VBG
48722	143	3	the	the	DT
48722	143	4	salt	salt	NN
48722	143	5	,	,	,
48722	143	6	place	place	VB
48722	143	7	it	-PRON-	PRP
48722	143	8	on	on	IN
48722	143	9	the	the	DT
48722	143	10	cover	cover	NN
48722	143	11	.	.	.
48722	144	1	Added	add	VBN
48722	144	2	in	in	IN
48722	144	3	this	this	DT
48722	144	4	way	way	NN
48722	144	5	it	-PRON-	PRP
48722	144	6	goes	go	VBZ
48722	144	7	into	into	IN
48722	144	8	solution	solution	NN
48722	144	9	slowly	slowly	RB
48722	144	10	,	,	,
48722	144	11	insuring	insure	VBG
48722	144	12	a	a	DT
48722	144	13	brine	brine	NN
48722	144	14	of	of	IN
48722	144	15	uniform	uniform	JJ
48722	144	16	strength	strength	NN
48722	144	17	throughout	throughout	RB
48722	144	18	and	and	CC
48722	144	19	a	a	DT
48722	144	20	gradually	gradually	RB
48722	144	21	increasing	increase	VBG
48722	144	22	salt	salt	NN
48722	144	23	concentration	concentration	NN
48722	144	24	.	.	.
48722	145	1	Thus	thus	RB
48722	145	2	,	,	,
48722	145	3	shriveling	shriveling	NN
48722	145	4	of	of	IN
48722	145	5	the	the	DT
48722	145	6	pickles	pickle	NNS
48722	145	7	is	be	VBZ
48722	145	8	prevented	prevent	VBN
48722	145	9	to	to	IN
48722	145	10	a	a	DT
48722	145	11	great	great	JJ
48722	145	12	extent	extent	NN
48722	145	13	and	and	CC
48722	145	14	the	the	DT
48722	145	15	growth	growth	NN
48722	145	16	and	and	CC
48722	145	17	activity	activity	NN
48722	145	18	of	of	IN
48722	145	19	the	the	DT
48722	145	20	lactic	lactic	JJ
48722	145	21	bacteria	bacteria	NNS
48722	145	22	are	be	VBP
48722	145	23	not	not	RB
48722	145	24	seriously	seriously	RB
48722	145	25	checked	check	VBN
48722	145	26	.	.	.
48722	146	1	Stirring	stirring	NN
48722	146	2	or	or	CC
48722	146	3	agitation	agitation	NN
48722	146	4	of	of	IN
48722	146	5	the	the	DT
48722	146	6	brine	brine	NN
48722	146	7	may	may	MD
48722	146	8	be	be	VB
48722	146	9	harmful	harmful	JJ
48722	146	10	for	for	IN
48722	146	11	the	the	DT
48722	146	12	reason	reason	NN
48722	146	13	that	that	IN
48722	146	14	the	the	DT
48722	146	15	introduction	introduction	NN
48722	146	16	of	of	IN
48722	146	17	air	air	NN
48722	146	18	bubbles	bubble	NNS
48722	146	19	is	be	VBZ
48722	146	20	conducive	conducive	JJ
48722	146	21	to	to	IN
48722	146	22	the	the	DT
48722	146	23	growth	growth	NN
48722	146	24	of	of	IN
48722	146	25	spoilage	spoilage	NN
48722	146	26	bacteria	bacteria	NNS
48722	146	27	.	.	.
48722	147	1	From	from	IN
48722	147	2	time	time	NN
48722	147	3	to	to	IN
48722	147	4	time	time	NN
48722	147	5	remove	remove	VB
48722	147	6	the	the	DT
48722	147	7	scum	scum	NN
48722	147	8	which	which	WDT
48722	147	9	forms	form	VBZ
48722	147	10	on	on	IN
48722	147	11	the	the	DT
48722	147	12	surface	surface	NN
48722	147	13	.	.	.
48722	148	1	Where	where	WRB
48722	148	2	cucumbers	cucumber	NNS
48722	148	3	are	be	VBP
48722	148	4	grown	grow	VBN
48722	148	5	extensively	extensively	RB
48722	148	6	for	for	IN
48722	148	7	the	the	DT
48722	148	8	production	production	NN
48722	148	9	of	of	IN
48722	148	10	pickles	pickle	NNS
48722	148	11	,	,	,
48722	148	12	curing	cure	VBG
48722	148	13	is	be	VBZ
48722	148	14	done	do	VBN
48722	148	15	in	in	IN
48722	148	16	large	large	JJ
48722	148	17	tanks	tank	NNS
48722	148	18	at	at	IN
48722	148	19	salting	salt	VBG
48722	148	20	stations	station	NNS
48722	148	21	.	.	.
48722	149	1	While	while	IN
48722	149	2	it	-PRON-	PRP
48722	149	3	involves	involve	VBZ
48722	149	4	certain	certain	JJ
48722	149	5	details	detail	NNS
48722	149	6	of	of	IN
48722	149	7	procedure	procedure	NN
48722	149	8	not	not	RB
48722	149	9	required	require	VBN
48722	149	10	in	in	IN
48722	149	11	barrel	barrel	NN
48722	149	12	quantities	quantity	NNS
48722	149	13	,	,	,
48722	149	14	this	this	DT
48722	149	15	method	method	NN
48722	149	16	of	of	IN
48722	149	17	curing	curing	NN
48722	149	18	is	be	VBZ
48722	149	19	essentially	essentially	RB
48722	149	20	the	the	DT
48722	149	21	same	same	JJ
48722	149	22	.	.	.
48722	150	1	PROCESSING	processing	NN
48722	150	2	After	after	IN
48722	150	3	being	be	VBG
48722	150	4	cured	cure	VBN
48722	150	5	in	in	IN
48722	150	6	brine	brine	NN
48722	150	7	,	,	,
48722	150	8	pickles	pickle	NNS
48722	150	9	must	must	MD
48722	150	10	receive	receive	VB
48722	150	11	a	a	DT
48722	150	12	processing	processing	NN
48722	150	13	in	in	IN
48722	150	14	water	water	NN
48722	150	15	to	to	TO
48722	150	16	remove	remove	VB
48722	150	17	the	the	DT
48722	150	18	excess	excess	NN
48722	150	19	of	of	IN
48722	150	20	salt	salt	NN
48722	150	21	.	.	.
48722	151	1	If	if	IN
48722	151	2	they	-PRON-	PRP
48722	151	3	are	be	VBP
48722	151	4	to	to	TO
48722	151	5	be	be	VB
48722	151	6	used	use	VBN
48722	151	7	as	as	IN
48722	151	8	salt	salt	NN
48722	151	9	pickles	pickle	NNS
48722	151	10	,	,	,
48722	151	11	only	only	RB
48722	151	12	a	a	DT
48722	151	13	partial	partial	JJ
48722	151	14	processing	processing	NN
48722	151	15	is	be	VBZ
48722	151	16	required	require	VBN
48722	151	17	.	.	.
48722	152	1	If	if	IN
48722	152	2	,	,	,
48722	152	3	however	however	RB
48722	152	4	,	,	,
48722	152	5	they	-PRON-	PRP
48722	152	6	are	be	VBP
48722	152	7	to	to	TO
48722	152	8	be	be	VB
48722	152	9	made	make	VBN
48722	152	10	into	into	IN
48722	152	11	sour	sour	JJ
48722	152	12	,	,	,
48722	152	13	sweet	sweet	JJ
48722	152	14	,	,	,
48722	152	15	or	or	CC
48722	152	16	mixed	mixed	JJ
48722	152	17	pickles	pickle	NNS
48722	152	18	,	,	,
48722	152	19	the	the	DT
48722	152	20	salt	salt	NN
48722	152	21	should	should	MD
48722	152	22	be	be	VB
48722	152	23	largely	largely	RB
48722	152	24	,	,	,
48722	152	25	but	but	CC
48722	152	26	not	not	RB
48722	152	27	completely	completely	RB
48722	152	28	,	,	,
48722	152	29	removed	remove	VBN
48722	152	30	.	.	.
48722	153	1	Pickles	pickle	NNS
48722	153	2	keep	keep	VBP
48722	153	3	better	well	JJR
48722	153	4	when	when	WRB
48722	153	5	the	the	DT
48722	153	6	salt	salt	NN
48722	153	7	is	be	VBZ
48722	153	8	not	not	RB
48722	153	9	entirely	entirely	RB
48722	153	10	soaked	soak	VBN
48722	153	11	out	out	RP
48722	153	12	.	.	.
48722	154	1	Under	under	IN
48722	154	2	factory	factory	NN
48722	154	3	conditions	condition	NNS
48722	154	4	,	,	,
48722	154	5	processing	processing	NN
48722	154	6	is	be	VBZ
48722	154	7	accomplished	accomplish	VBN
48722	154	8	by	by	IN
48722	154	9	placing	place	VBG
48722	154	10	the	the	DT
48722	154	11	pickles	pickle	NNS
48722	154	12	in	in	IN
48722	154	13	tanks	tank	NNS
48722	154	14	,	,	,
48722	154	15	which	which	WDT
48722	154	16	are	be	VBP
48722	154	17	then	then	RB
48722	154	18	filled	fill	VBN
48722	154	19	with	with	IN
48722	154	20	water	water	NN
48722	154	21	and	and	CC
48722	154	22	subjected	subject	VBN
48722	154	23	to	to	IN
48722	154	24	a	a	DT
48722	154	25	current	current	NN
48722	154	26	of	of	IN
48722	154	27	steam	steam	NN
48722	154	28	,	,	,
48722	154	29	the	the	DT
48722	154	30	pickles	pickle	NNS
48722	154	31	being	be	VBG
48722	154	32	agitated	agitate	VBN
48722	154	33	meanwhile	meanwhile	RB
48722	154	34	.	.	.
48722	155	1	In	in	IN
48722	155	2	most	most	JJS
48722	155	3	homes	home	NNS
48722	155	4	,	,	,
48722	155	5	however	however	RB
48722	155	6	,	,	,
48722	155	7	the	the	DT
48722	155	8	equipment	equipment	NN
48722	155	9	for	for	IN
48722	155	10	such	such	JJ
48722	155	11	treatment	treatment	NN
48722	155	12	is	be	VBZ
48722	155	13	not	not	RB
48722	155	14	available	available	JJ
48722	155	15	.	.	.
48722	156	1	The	the	DT
48722	156	2	best	good	JJS
48722	156	3	that	that	WDT
48722	156	4	can	can	MD
48722	156	5	be	be	VB
48722	156	6	done	do	VBN
48722	156	7	in	in	IN
48722	156	8	the	the	DT
48722	156	9	home	home	NN
48722	156	10	is	be	VBZ
48722	156	11	to	to	TO
48722	156	12	place	place	VB
48722	156	13	the	the	DT
48722	156	14	pickles	pickle	NNS
48722	156	15	in	in	IN
48722	156	16	a	a	DT
48722	156	17	suitable	suitable	JJ
48722	156	18	vessel	vessel	NN
48722	156	19	,	,	,
48722	156	20	cover	cover	VB
48722	156	21	them	-PRON-	PRP
48722	156	22	with	with	IN
48722	156	23	water	water	NN
48722	156	24	,	,	,
48722	156	25	and	and	CC
48722	156	26	heat	heat	VB
48722	156	27	them	-PRON-	PRP
48722	156	28	slowly	slowly	RB
48722	156	29	to	to	IN
48722	156	30	about	about	IN
48722	156	31	120	120	CD
48722	156	32	°	°	NNS
48722	156	33	F.	F.	NNP
48722	156	34	,	,	,
48722	156	35	at	at	IN
48722	156	36	which	which	WDT
48722	156	37	temperature	temperature	NN
48722	156	38	they	-PRON-	PRP
48722	156	39	should	should	MD
48722	156	40	be	be	VB
48722	156	41	held	hold	VBN
48722	156	42	for	for	IN
48722	156	43	from	from	IN
48722	156	44	10	10	CD
48722	156	45	to	to	TO
48722	156	46	12	12	CD
48722	156	47	hours	hour	NNS
48722	156	48	,	,	,
48722	156	49	being	be	VBG
48722	156	50	stirred	stir	VBN
48722	156	51	frequently	frequently	RB
48722	156	52	.	.	.
48722	157	1	The	the	DT
48722	157	2	water	water	NN
48722	157	3	is	be	VBZ
48722	157	4	then	then	RB
48722	157	5	poured	pour	VBN
48722	157	6	off	off	RP
48722	157	7	,	,	,
48722	157	8	and	and	CC
48722	157	9	the	the	DT
48722	157	10	process	process	NN
48722	157	11	is	be	VBZ
48722	157	12	repeated	repeat	VBN
48722	157	13	,	,	,
48722	157	14	if	if	IN
48722	157	15	necessary	necessary	JJ
48722	157	16	,	,	,
48722	157	17	until	until	IN
48722	157	18	the	the	DT
48722	157	19	pickles	pickle	NNS
48722	157	20	have	have	VBP
48722	157	21	only	only	RB
48722	157	22	a	a	DT
48722	157	23	slightly	slightly	RB
48722	157	24	salty	salty	JJ
48722	157	25	taste	taste	NN
48722	157	26	.	.	.
48722	158	1	SORTING	sort	VBG
48722	158	2	After	after	IN
48722	158	3	processing	processing	NN
48722	158	4	,	,	,
48722	158	5	the	the	DT
48722	158	6	pickles	pickle	NNS
48722	158	7	should	should	MD
48722	158	8	be	be	VB
48722	158	9	sorted	sort	VBN
48722	158	10	.	.	.
48722	159	1	To	to	TO
48722	159	2	secure	secure	VB
48722	159	3	the	the	DT
48722	159	4	most	most	RBS
48722	159	5	attractive	attractive	JJ
48722	159	6	product	product	NN
48722	159	7	,	,	,
48722	159	8	pickles	pickle	NNS
48722	159	9	should	should	MD
48722	159	10	be	be	VB
48722	159	11	as	as	RB
48722	159	12	nearly	nearly	RB
48722	159	13	as	as	IN
48722	159	14	possible	possible	JJ
48722	159	15	of	of	IN
48722	159	16	uniform	uniform	JJ
48722	159	17	size	size	NN
48722	159	18	.	.	.
48722	160	1	At	at	RB
48722	160	2	least	least	RBS
48722	160	3	three	three	CD
48722	160	4	sizes	size	NNS
48722	160	5	are	be	VBP
48722	160	6	recognized	recognize	VBN
48722	160	7	--	--	:
48722	160	8	small	small	JJ
48722	160	9	(	(	-LRB-
48722	160	10	2	2	CD
48722	160	11	to	to	TO
48722	160	12	3	3	CD
48722	160	13	inches	inch	NNS
48722	160	14	long	long	JJ
48722	160	15	)	)	-RRB-
48722	160	16	,	,	,
48722	160	17	medium	medium	NN
48722	160	18	(	(	-LRB-
48722	160	19	3	3	CD
48722	160	20	to	to	IN
48722	160	21	4	4	CD
48722	160	22	inches	inch	NNS
48722	160	23	long	long	RB
48722	160	24	)	)	-RRB-
48722	160	25	,	,	,
48722	160	26	and	and	CC
48722	160	27	large	large	JJ
48722	160	28	(	(	-LRB-
48722	160	29	4	4	CD
48722	160	30	inches	inch	NNS
48722	160	31	or	or	CC
48722	160	32	longer	long	RBR
48722	160	33	)	)	-RRB-
48722	160	34	.	.	.
48722	161	1	Only	only	RB
48722	161	2	the	the	DT
48722	161	3	small	small	JJ
48722	161	4	sizes	size	NNS
48722	161	5	are	be	VBP
48722	161	6	selected	select	VBN
48722	161	7	for	for	IN
48722	161	8	bottling	bottle	VBG
48722	161	9	.	.	.
48722	162	1	Fairly	fairly	RB
48722	162	2	small	small	JJ
48722	162	3	and	and	CC
48722	162	4	medium	medium	JJ
48722	162	5	-	-	HYPH
48722	162	6	large	large	JJ
48722	162	7	cucumbers	cucumber	NNS
48722	162	8	are	be	VBP
48722	162	9	well	well	RB
48722	162	10	adapted	adapt	VBN
48722	162	11	to	to	IN
48722	162	12	the	the	DT
48722	162	13	making	making	NN
48722	162	14	of	of	IN
48722	162	15	sweet	sweet	JJ
48722	162	16	pickles	pickle	NNS
48722	162	17	.	.	.
48722	163	1	The	the	DT
48722	163	2	larger	large	JJR
48722	163	3	sizes	size	NNS
48722	163	4	may	may	MD
48722	163	5	be	be	VB
48722	163	6	used	use	VBN
48722	163	7	for	for	IN
48722	163	8	sour	sour	JJ
48722	163	9	and	and	CC
48722	163	10	dill	dill	JJ
48722	163	11	pickles	pickle	NNS
48722	163	12	.	.	.
48722	164	1	Imperfectly	imperfectly	RB
48722	164	2	formed	form	VBN
48722	164	3	pickles	pickle	NNS
48722	164	4	,	,	,
48722	164	5	the	the	DT
48722	164	6	so	so	RB
48722	164	7	-	-	HYPH
48722	164	8	called	call	VBN
48722	164	9	crooks	crook	NNS
48722	164	10	and	and	CC
48722	164	11	nubs	nub	NNS
48722	164	12	,	,	,
48722	164	13	can	can	MD
48722	164	14	be	be	VB
48722	164	15	cut	cut	VBN
48722	164	16	up	up	RP
48722	164	17	and	and	CC
48722	164	18	added	add	VBN
48722	164	19	to	to	IN
48722	164	20	mixed	mix	VBN
48722	164	21	pickles	pickle	NNS
48722	164	22	or	or	CC
48722	164	23	other	other	JJ
48722	164	24	combinations	combination	NNS
48722	164	25	of	of	IN
48722	164	26	which	which	WDT
48722	164	27	cucumbers	cucumber	NNS
48722	164	28	form	form	VBP
48722	164	29	a	a	DT
48722	164	30	part	part	NN
48722	164	31	.	.	.
48722	165	1	The	the	DT
48722	165	2	number	number	NN
48722	165	3	of	of	IN
48722	165	4	pickles	pickle	NNS
48722	165	5	of	of	IN
48722	165	6	various	various	JJ
48722	165	7	sizes	size	NNS
48722	165	8	required	require	VBN
48722	165	9	to	to	TO
48722	165	10	make	make	VB
48722	165	11	a	a	DT
48722	165	12	gallon	gallon	NN
48722	165	13	is	be	VBZ
48722	165	14	shown	show	VBN
48722	165	15	in	in	IN
48722	165	16	Table	table	NN
48722	165	17	4	4	CD
48722	165	18	,	,	,
48722	165	19	page	page	NN
48722	165	20	16	16	CD
48722	165	21	.	.	.
48722	166	1	SOUR	sour	JJ
48722	166	2	PICKLES	pickle	NNS
48722	166	3	After	after	IN
48722	166	4	pickles	pickle	NNS
48722	166	5	have	have	VBP
48722	166	6	been	be	VBN
48722	166	7	processed	process	VBN
48722	166	8	sufficiently	sufficiently	RB
48722	166	9	,	,	,
48722	166	10	drain	drain	VB
48722	166	11	them	-PRON-	PRP
48722	166	12	well	well	RB
48722	166	13	and	and	CC
48722	166	14	cover	cover	VB
48722	166	15	them	-PRON-	PRP
48722	166	16	at	at	IN
48722	166	17	once	once	RB
48722	166	18	with	with	IN
48722	166	19	vinegar	vinegar	NN
48722	166	20	.	.	.
48722	167	1	A	a	DT
48722	167	2	45	45	CD
48722	167	3	or	or	CC
48722	167	4	50	50	CD
48722	167	5	grain	grain	NN
48722	167	6	vinegar	vinegar	NN
48722	167	7	usually	usually	RB
48722	167	8	gives	give	VBZ
48722	167	9	all	all	PDT
48722	167	10	the	the	DT
48722	167	11	sourness	sourness	NN
48722	167	12	that	that	WDT
48722	167	13	is	be	VBZ
48722	167	14	desirable	desirable	JJ
48722	167	15	.	.	.
48722	168	1	If	if	IN
48722	168	2	,	,	,
48722	168	3	however	however	RB
48722	168	4	,	,	,
48722	168	5	very	very	RB
48722	168	6	sour	sour	JJ
48722	168	7	pickles	pickle	NNS
48722	168	8	are	be	VBP
48722	168	9	preferred	prefer	VBN
48722	168	10	,	,	,
48722	168	11	it	-PRON-	PRP
48722	168	12	would	would	MD
48722	168	13	be	be	VB
48722	168	14	well	well	JJ
48722	168	15	to	to	TO
48722	168	16	use	use	VB
48722	168	17	at	at	IN
48722	168	18	first	first	RB
48722	168	19	a	a	DT
48722	168	20	45-grain	45-grain	CD
48722	168	21	vinegar	vinegar	NN
48722	168	22	,	,	,
48722	168	23	and	and	CC
48722	168	24	after	after	IN
48722	168	25	a	a	DT
48722	168	26	week	week	NN
48722	168	27	or	or	CC
48722	168	28	10	10	CD
48722	168	29	days	day	NNS
48722	168	30	transfer	transfer	VBP
48722	168	31	the	the	DT
48722	168	32	pickles	pickle	NNS
48722	168	33	to	to	IN
48722	168	34	a	a	DT
48722	168	35	vinegar	vinegar	NN
48722	168	36	of	of	IN
48722	168	37	the	the	DT
48722	168	38	strength	strength	NN
48722	168	39	desired	desire	VBN
48722	168	40	.	.	.
48722	169	1	As	as	IN
48722	169	2	the	the	DT
48722	169	3	first	first	JJ
48722	169	4	vinegar	vinegar	NN
48722	169	5	used	use	VBN
48722	169	6	will	will	MD
48722	169	7	in	in	IN
48722	169	8	all	all	DT
48722	169	9	cases	case	NNS
48722	169	10	be	be	VB
48722	169	11	greatly	greatly	RB
48722	169	12	reduced	reduce	VBN
48722	169	13	in	in	IN
48722	169	14	strength	strength	NN
48722	169	15	by	by	IN
48722	169	16	dilution	dilution	NN
48722	169	17	with	with	IN
48722	169	18	the	the	DT
48722	169	19	brine	brine	NN
48722	169	20	contained	contain	VBN
48722	169	21	in	in	IN
48722	169	22	the	the	DT
48722	169	23	pickles	pickle	NNS
48722	169	24	,	,	,
48722	169	25	it	-PRON-	PRP
48722	169	26	will	will	MD
48722	169	27	be	be	VB
48722	169	28	necessary	necessary	JJ
48722	169	29	to	to	TO
48722	169	30	renew	renew	VB
48722	169	31	the	the	DT
48722	169	32	vinegar	vinegar	NN
48722	169	33	after	after	IN
48722	169	34	a	a	DT
48722	169	35	few	few	JJ
48722	169	36	weeks	week	NNS
48722	169	37	.	.	.
48722	170	1	If	if	IN
48722	170	2	this	this	DT
48722	170	3	is	be	VBZ
48722	170	4	not	not	RB
48722	170	5	done	do	VBN
48722	170	6	and	and	CC
48722	170	7	the	the	DT
48722	170	8	pickles	pickle	NNS
48722	170	9	are	be	VBP
48722	170	10	held	hold	VBN
48722	170	11	for	for	IN
48722	170	12	any	any	DT
48722	170	13	length	length	NN
48722	170	14	of	of	IN
48722	170	15	time	time	NN
48722	170	16	they	-PRON-	PRP
48722	170	17	may	may	MD
48722	170	18	spoil	spoil	VB
48722	170	19	.	.	.
48722	171	1	The	the	DT
48722	171	2	best	good	JJS
48722	171	3	containers	container	NNS
48722	171	4	for	for	IN
48722	171	5	sour	sour	JJ
48722	171	6	pickles	pickle	NNS
48722	171	7	are	be	VBP
48722	171	8	stone	stone	NN
48722	171	9	jars	jar	NNS
48722	171	10	,	,	,
48722	171	11	or	or	CC
48722	171	12	,	,	,
48722	171	13	for	for	IN
48722	171	14	large	large	JJ
48722	171	15	quantities	quantity	NNS
48722	171	16	,	,	,
48722	171	17	kegs	keg	NNS
48722	171	18	or	or	CC
48722	171	19	barrels	barrel	NNS
48722	171	20	.	.	.
48722	172	1	Covered	cover	VBN
48722	172	2	with	with	IN
48722	172	3	a	a	DT
48722	172	4	vinegar	vinegar	NN
48722	172	5	of	of	IN
48722	172	6	the	the	DT
48722	172	7	proper	proper	JJ
48722	172	8	strength	strength	NN
48722	172	9	,	,	,
48722	172	10	pickles	pickle	NNS
48722	172	11	should	should	MD
48722	172	12	keep	keep	VB
48722	172	13	indefinitely	indefinitely	RB
48722	172	14	.	.	.
48722	173	1	SWEET	SWEET	NNP
48722	173	2	PICKLES	pickle	NNS
48722	173	3	Cover	cover	VBP
48722	173	4	the	the	DT
48722	173	5	cured	cure	VBN
48722	173	6	and	and	CC
48722	173	7	processed	process	VBN
48722	173	8	cucumbers	cucumber	NNS
48722	173	9	with	with	IN
48722	173	10	a	a	DT
48722	173	11	sweet	sweet	JJ
48722	173	12	liquor	liquor	NN
48722	173	13	made	make	VBN
48722	173	14	by	by	IN
48722	173	15	dissolving	dissolve	VBG
48722	173	16	sugar	sugar	NN
48722	173	17	in	in	IN
48722	173	18	vinegar	vinegar	NN
48722	173	19	,	,	,
48722	173	20	usually	usually	RB
48722	173	21	with	with	IN
48722	173	22	the	the	DT
48722	173	23	addition	addition	NN
48722	173	24	of	of	IN
48722	173	25	spices	spice	NNS
48722	173	26	.	.	.
48722	174	1	Depending	depend	VBG
48722	174	2	upon	upon	IN
48722	174	3	the	the	DT
48722	174	4	degree	degree	NN
48722	174	5	of	of	IN
48722	174	6	sweetness	sweetness	NN
48722	174	7	desired	desire	VBN
48722	174	8	,	,	,
48722	174	9	the	the	DT
48722	174	10	quantity	quantity	NN
48722	174	11	of	of	IN
48722	174	12	sugar	sugar	NN
48722	174	13	may	may	MD
48722	174	14	vary	vary	VB
48722	174	15	from	from	IN
48722	174	16	4	4	CD
48722	174	17	to	to	TO
48722	174	18	10	10	CD
48722	174	19	pounds	pound	NNS
48722	174	20	to	to	IN
48722	174	21	the	the	DT
48722	174	22	gallon	gallon	NN
48722	174	23	of	of	IN
48722	174	24	vinegar	vinegar	NN
48722	174	25	,	,	,
48722	174	26	6	6	CD
48722	174	27	pounds	pound	NNS
48722	174	28	to	to	IN
48722	174	29	the	the	DT
48722	174	30	gallon	gallon	NN
48722	174	31	usually	usually	RB
48722	174	32	giving	give	VBG
48722	174	33	satisfactory	satisfactory	JJ
48722	174	34	results	result	NNS
48722	174	35	.	.	.
48722	175	1	The	the	DT
48722	175	2	chief	chief	JJ
48722	175	3	difficulty	difficulty	NN
48722	175	4	in	in	IN
48722	175	5	making	make	VBG
48722	175	6	sweet	sweet	JJ
48722	175	7	pickles	pickle	NNS
48722	175	8	is	be	VBZ
48722	175	9	their	-PRON-	PRP$
48722	175	10	tendency	tendency	NN
48722	175	11	to	to	TO
48722	175	12	become	become	VB
48722	175	13	shriveled	shriveled	JJ
48722	175	14	and	and	CC
48722	175	15	tough	tough	JJ
48722	175	16	,	,	,
48722	175	17	which	which	WDT
48722	175	18	increases	increase	VBZ
48722	175	19	with	with	IN
48722	175	20	the	the	DT
48722	175	21	sugar	sugar	NN
48722	175	22	concentration	concentration	NN
48722	175	23	of	of	IN
48722	175	24	the	the	DT
48722	175	25	liquor	liquor	NN
48722	175	26	.	.	.
48722	176	1	This	this	DT
48722	176	2	danger	danger	NN
48722	176	3	can	can	MD
48722	176	4	usually	usually	RB
48722	176	5	be	be	VB
48722	176	6	avoided	avoid	VBN
48722	176	7	by	by	IN
48722	176	8	covering	cover	VBG
48722	176	9	the	the	DT
48722	176	10	pickles	pickle	NNS
48722	176	11	first	first	RB
48722	176	12	with	with	IN
48722	176	13	a	a	DT
48722	176	14	plain	plain	JJ
48722	176	15	45	45	CD
48722	176	16	to	to	TO
48722	176	17	50	50	CD
48722	176	18	grain	grain	NN
48722	176	19	vinegar	vinegar	NN
48722	176	20	.	.	.
48722	177	1	After	after	IN
48722	177	2	one	one	CD
48722	177	3	week	week	NN
48722	177	4	discard	discard	NN
48722	177	5	this	this	DT
48722	177	6	vinegar	vinegar	NN
48722	177	7	,	,	,
48722	177	8	which	which	WDT
48722	177	9	in	in	IN
48722	177	10	all	all	DT
48722	177	11	probability	probability	NN
48722	177	12	has	have	VBZ
48722	177	13	become	become	VBN
48722	177	14	greatly	greatly	RB
48722	177	15	reduced	reduce	VBN
48722	177	16	in	in	IN
48722	177	17	strength	strength	NN
48722	177	18	,	,	,
48722	177	19	and	and	CC
48722	177	20	cover	cover	VB
48722	177	21	with	with	IN
48722	177	22	a	a	DT
48722	177	23	liquor	liquor	NN
48722	177	24	made	make	VBN
48722	177	25	by	by	IN
48722	177	26	adding	add	VBG
48722	177	27	4	4	CD
48722	177	28	pounds	pound	NNS
48722	177	29	of	of	IN
48722	177	30	sugar	sugar	NN
48722	177	31	to	to	IN
48722	177	32	the	the	DT
48722	177	33	gallon	gallon	NN
48722	177	34	of	of	IN
48722	177	35	vinegar	vinegar	NN
48722	177	36	.	.	.
48722	178	1	It	-PRON-	PRP
48722	178	2	is	be	VBZ
48722	178	3	very	very	RB
48722	178	4	important	important	JJ
48722	178	5	that	that	IN
48722	178	6	the	the	DT
48722	178	7	acidity	acidity	NN
48722	178	8	of	of	IN
48722	178	9	the	the	DT
48722	178	10	liquor	liquor	NN
48722	178	11	used	use	VBN
48722	178	12	on	on	IN
48722	178	13	pickles	pickle	NNS
48722	178	14	be	be	VB
48722	178	15	kept	keep	VBN
48722	178	16	as	as	RB
48722	178	17	high	high	JJ
48722	178	18	as	as	IN
48722	178	19	possible	possible	JJ
48722	178	20	.	.	.
48722	179	1	A	a	DT
48722	179	2	decrease	decrease	NN
48722	179	3	in	in	IN
48722	179	4	acidity	acidity	NN
48722	179	5	much	much	RB
48722	179	6	below	below	IN
48722	179	7	a	a	DT
48722	179	8	30-grain	30-grain	CD
48722	179	9	strength	strength	NN
48722	179	10	may	may	MD
48722	179	11	permit	permit	VB
48722	179	12	the	the	DT
48722	179	13	growth	growth	NN
48722	179	14	of	of	IN
48722	179	15	yeasts	yeast	NNS
48722	179	16	,	,	,
48722	179	17	with	with	IN
48722	179	18	resulting	result	VBG
48722	179	19	fermentation	fermentation	NN
48722	179	20	and	and	CC
48722	179	21	spoilage	spoilage	NN
48722	179	22	.	.	.
48722	180	1	If	if	IN
48722	180	2	a	a	DT
48722	180	3	liquor	liquor	NN
48722	180	4	containing	contain	VBG
48722	180	5	more	more	JJR
48722	180	6	than	than	IN
48722	180	7	4	4	CD
48722	180	8	pounds	pound	NNS
48722	180	9	of	of	IN
48722	180	10	sugar	sugar	NN
48722	180	11	to	to	IN
48722	180	12	the	the	DT
48722	180	13	gallon	gallon	NN
48722	180	14	is	be	VBZ
48722	180	15	desired	desire	VBN
48722	180	16	,	,	,
48722	180	17	it	-PRON-	PRP
48722	180	18	would	would	MD
48722	180	19	be	be	VB
48722	180	20	best	good	JJS
48722	180	21	not	not	RB
48722	180	22	to	to	TO
48722	180	23	.exceed	.exceed	VB
48722	180	24	that	that	DT
48722	180	25	quantity	quantity	NN
48722	180	26	at	at	IN
48722	180	27	first	first	RB
48722	180	28	,	,	,
48722	180	29	but	but	CC
48722	180	30	gradually	gradually	RB
48722	180	31	add	add	VB
48722	180	32	sugar	sugar	NN
48722	180	33	until	until	IN
48722	180	34	the	the	DT
48722	180	35	desired	desire	VBN
48722	180	36	concentration	concentration	NN
48722	180	37	is	be	VBZ
48722	180	38	obtained	obtain	VBN
48722	180	39	.	.	.
48722	181	1	A	a	DT
48722	181	2	sugar	sugar	NN
48722	181	3	hydrometer	hydrometer	NN
48722	181	4	readily	readily	RB
48722	181	5	and	and	CC
48722	181	6	accurately	accurately	RB
48722	181	7	indicates	indicate	VBZ
48722	181	8	the	the	DT
48722	181	9	sugar	sugar	NN
48722	181	10	concentration	concentration	NN
48722	181	11	(	(	-LRB-
48722	181	12	p.	p.	NN
48722	181	13	4	4	CD
48722	181	14	)	)	-RRB-
48722	181	15	.	.	.
48722	182	1	A	a	DT
48722	182	2	reading	reading	NN
48722	182	3	of	of	IN
48722	182	4	42	42	CD
48722	182	5	°	°	NNS
48722	182	6	(	(	-LRB-
48722	182	7	Brix	Brix	NNP
48722	182	8	or	or	CC
48722	182	9	Balling	Balling	NNP
48722	182	10	)	)	-RRB-
48722	182	11	would	would	MD
48722	182	12	indicate	indicate	VB
48722	182	13	a	a	DT
48722	182	14	concentration	concentration	NN
48722	182	15	of	of	IN
48722	182	16	approximately	approximately	RB
48722	182	17	6	6	CD
48722	182	18	pounds	pound	NNS
48722	182	19	of	of	IN
48722	182	20	sugar	sugar	NN
48722	182	21	to	to	IN
48722	182	22	the	the	DT
48722	182	23	gallon	gallon	NN
48722	182	24	of	of	IN
48722	182	25	vinegar	vinegar	NN
48722	182	26	.	.	.
48722	183	1	(	(	-LRB-
48722	183	2	Table	table	NN
48722	183	3	3	3	CD
48722	183	4	,	,	,
48722	183	5	p.	p.	NN
48722	184	1	15	15	CD
48722	184	2	.	.	.
48722	184	3	)	)	-RRB-
48722	185	1	Spices	spice	NNS
48722	185	2	are	be	VBP
48722	185	3	practically	practically	RB
48722	185	4	always	always	RB
48722	185	5	added	add	VBN
48722	185	6	in	in	IN
48722	185	7	making	make	VBG
48722	185	8	sweet	sweet	JJ
48722	185	9	pickles	pickle	NNS
48722	185	10	.	.	.
48722	186	1	The	the	DT
48722	186	2	effect	effect	NN
48722	186	3	of	of	IN
48722	186	4	too	too	RB
48722	186	5	much	much	JJ
48722	186	6	spice	spice	NN
48722	186	7	,	,	,
48722	186	8	especially	especially	RB
48722	186	9	the	the	DT
48722	186	10	stronger	strong	JJR
48722	186	11	kinds	kind	NNS
48722	186	12	,	,	,
48722	186	13	like	like	IN
48722	186	14	peppers	pepper	NNS
48722	186	15	and	and	CC
48722	186	16	cloves	clove	NNS
48722	186	17	,	,	,
48722	186	18	however	however	RB
48722	186	19	,	,	,
48722	186	20	is	be	VBZ
48722	186	21	injurious	injurious	JJ
48722	186	22	.	.	.
48722	187	1	One	one	CD
48722	187	2	ounce	ounce	NN
48722	187	3	of	of	IN
48722	187	4	whole	whole	JJ
48722	187	5	mixed	mixed	JJ
48722	187	6	spices	spice	NNS
48722	187	7	to	to	IN
48722	187	8	4	4	CD
48722	187	9	gallons	gallon	NNS
48722	187	10	of	of	IN
48722	187	11	pickles	pickle	NNS
48722	187	12	is	be	VBZ
48722	187	13	enough	enough	JJ
48722	187	14	.	.	.
48722	188	1	As	as	IN
48722	188	2	spices	spice	NNS
48722	188	3	may	may	MD
48722	188	4	cause	cause	VB
48722	188	5	cloudiness	cloudiness	NN
48722	188	6	of	of	IN
48722	188	7	the	the	DT
48722	188	8	vinegar	vinegar	NN
48722	188	9	,	,	,
48722	188	10	they	-PRON-	PRP
48722	188	11	should	should	MD
48722	188	12	be	be	VB
48722	188	13	removed	remove	VBN
48722	188	14	after	after	IN
48722	188	15	the	the	DT
48722	188	16	desired	desire	VBN
48722	188	17	flavor	flavor	NN
48722	188	18	has	have	VBZ
48722	188	19	been	be	VBN
48722	188	20	obtained	obtain	VBN
48722	188	21	.	.	.
48722	189	1	Heating	heating	NN
48722	189	2	is	be	VBZ
48722	189	3	an	an	DT
48722	189	4	aid	aid	NN
48722	189	5	to	to	IN
48722	189	6	a	a	DT
48722	189	7	better	well	JJR
48722	189	8	utilization	utilization	NN
48722	189	9	of	of	IN
48722	189	10	the	the	DT
48722	189	11	spice	spice	NN
48722	189	12	.	.	.
48722	190	1	Add	add	VB
48722	190	2	the	the	DT
48722	190	3	required	require	VBN
48722	190	4	quantity	quantity	NN
48722	190	5	of	of	IN
48722	190	6	spice	spice	NN
48722	190	7	,	,	,
48722	190	8	in	in	IN
48722	190	9	a	a	DT
48722	190	10	cheesecloth	cheesecloth	JJ
48722	190	11	bag	bag	NN
48722	190	12	,	,	,
48722	190	13	to	to	IN
48722	190	14	the	the	DT
48722	190	15	vinegar	vinegar	NN
48722	190	16	and	and	CC
48722	190	17	hold	hold	VB
48722	190	18	at	at	IN
48722	190	19	the	the	DT
48722	190	20	boiling	boiling	NN
48722	190	21	point	point	NN
48722	190	22	for	for	IN
48722	190	23	not	not	RB
48722	190	24	longer	long	JJR
48722	190	25	than	than	IN
48722	190	26	half	half	PDT
48722	190	27	an	an	DT
48722	190	28	hour	hour	NN
48722	190	29	.	.	.
48722	191	1	Heating	heat	VBG
48722	191	2	too	too	RB
48722	191	3	long	long	JJ
48722	191	4	causes	cause	VBZ
48722	191	5	the	the	DT
48722	191	6	vinegar	vinegar	NN
48722	191	7	to	to	TO
48722	191	8	darken	darken	VB
48722	191	9	.	.	.
48722	192	1	If	if	IN
48722	192	2	considered	consider	VBN
48722	192	3	desirable	desirable	JJ
48722	192	4	,	,	,
48722	192	5	add	add	VB
48722	192	6	sugar	sugar	NN
48722	192	7	at	at	IN
48722	192	8	this	this	DT
48722	192	9	time	time	NN
48722	192	10	,	,	,
48722	192	11	and	and	CC
48722	192	12	pour	pour	VBP
48722	192	13	at	at	IN
48722	192	14	once	once	RB
48722	192	15	over	over	IN
48722	192	16	the	the	DT
48722	192	17	pickles	pickle	NNS
48722	192	18	.	.	.
48722	193	1	If	if	IN
48722	193	2	the	the	DT
48722	193	3	pickles	pickle	NNS
48722	193	4	are	be	VBP
48722	193	5	to	to	TO
48722	193	6	be	be	VB
48722	193	7	packed	pack	VBN
48722	193	8	in	in	IN
48722	193	9	bottles	bottle	NNS
48722	193	10	or	or	CC
48722	193	11	jars	jar	NNS
48722	193	12	,	,	,
48722	193	13	after	after	IN
48722	193	14	such	such	JJ
48722	193	15	preliminary	preliminary	JJ
48722	193	16	treatment	treatment	NN
48722	193	17	as	as	IN
48722	193	18	may	may	MD
48722	193	19	be	be	VB
48722	193	20	required	require	VBN
48722	193	21	,	,	,
48722	193	22	transfer	transfer	VB
48722	193	23	them	-PRON-	PRP
48722	193	24	to	to	IN
48722	193	25	these	these	DT
48722	193	26	containers	container	NNS
48722	193	27	and	and	CC
48722	193	28	cover	cover	VB
48722	193	29	them	-PRON-	PRP
48722	193	30	with	with	IN
48722	193	31	a	a	DT
48722	193	32	liquor	liquor	NN
48722	193	33	made	make	VBN
48722	193	34	as	as	IN
48722	193	35	desired	desire	VBN
48722	193	36	.	.	.
48722	194	1	DILL	DILL	NNP
48722	194	2	PICKLES	PICKLES	NNP
48722	194	3	The	the	DT
48722	194	4	method	method	NN
48722	194	5	for	for	IN
48722	194	6	making	make	VBG
48722	194	7	dill	dill	NN
48722	194	8	pickles	pickle	NNS
48722	194	9	differs	differ	VBZ
48722	194	10	from	from	IN
48722	194	11	that	that	DT
48722	194	12	for	for	IN
48722	194	13	making	make	VBG
48722	194	14	salt	salt	NN
48722	194	15	pickles	pickle	NNS
48722	194	16	in	in	IN
48722	194	17	two	two	CD
48722	194	18	important	important	JJ
48722	194	19	particulars	particular	NNS
48722	194	20	.	.	.
48722	195	1	A	a	DT
48722	195	2	much	much	RB
48722	195	3	weaker	weak	JJR
48722	195	4	brine	brine	NN
48722	195	5	is	be	VBZ
48722	195	6	used	use	VBN
48722	195	7	,	,	,
48722	195	8	and	and	CC
48722	195	9	spices	spice	NNS
48722	195	10	,	,	,
48722	195	11	chiefly	chiefly	RB
48722	195	12	dill	dill	NNP
48722	195	13	,	,	,
48722	195	14	are	be	VBP
48722	195	15	added	add	VBN
48722	195	16	.	.	.
48722	196	1	Because	because	IN
48722	196	2	of	of	IN
48722	196	3	the	the	DT
48722	196	4	weaker	weak	JJR
48722	196	5	salt	salt	NN
48722	196	6	concentration	concentration	NN
48722	196	7	,	,	,
48722	196	8	a	a	DT
48722	196	9	much	much	RB
48722	196	10	more	more	RBR
48722	196	11	rapid	rapid	JJ
48722	196	12	curing	curing	NN
48722	196	13	takes	take	VBZ
48722	196	14	place	place	NN
48722	196	15	.	.	.
48722	197	1	As	as	IN
48722	197	2	a	a	DT
48722	197	3	result	result	NN
48722	197	4	they	-PRON-	PRP
48722	197	5	can	can	MD
48722	197	6	be	be	VB
48722	197	7	made	make	VBN
48722	197	8	ready	ready	JJ
48722	197	9	for	for	IN
48722	197	10	use	use	NN
48722	197	11	in	in	IN
48722	197	12	about	about	RB
48722	197	13	half	half	PDT
48722	197	14	the	the	DT
48722	197	15	time	time	NN
48722	197	16	required	require	VBN
48722	197	17	for	for	IN
48722	197	18	ordinary	ordinary	JJ
48722	197	19	brined	brine	VBN
48722	197	20	pickles	pickle	NNS
48722	197	21	.	.	.
48722	198	1	This	this	DT
48722	198	2	shortening	shortening	NN
48722	198	3	of	of	IN
48722	198	4	the	the	DT
48722	198	5	period	period	NN
48722	198	6	of	of	IN
48722	198	7	preparation	preparation	NN
48722	198	8	,	,	,
48722	198	9	however	however	RB
48722	198	10	,	,	,
48722	198	11	is	be	VBZ
48722	198	12	gained	gain	VBN
48722	198	13	at	at	IN
48722	198	14	the	the	DT
48722	198	15	expense	expense	NN
48722	198	16	of	of	IN
48722	198	17	the	the	DT
48722	198	18	keeping	keep	VBG
48722	198	19	quality	quality	NN
48722	198	20	of	of	IN
48722	198	21	the	the	DT
48722	198	22	product	product	NN
48722	198	23	.	.	.
48722	199	1	For	for	IN
48722	199	2	this	this	DT
48722	199	3	reason	reason	NN
48722	199	4	it	-PRON-	PRP
48722	199	5	is	be	VBZ
48722	199	6	necessary	necessary	JJ
48722	199	7	to	to	TO
48722	199	8	resort	resort	VB
48722	199	9	to	to	IN
48722	199	10	measures	measure	NNS
48722	199	11	which	which	WDT
48722	199	12	will	will	MD
48722	199	13	prevent	prevent	VB
48722	199	14	spoilage	spoilage	NN
48722	199	15	.	.	.
48722	200	1	SMALL	SMALL	NNP
48722	200	2	QUANTITIES	QUANTITIES	NNP
48722	200	3	Place	Place	NNP
48722	200	4	in	in	IN
48722	200	5	the	the	DT
48722	200	6	bottom	bottom	NN
48722	200	7	of	of	IN
48722	200	8	the	the	DT
48722	200	9	jar	jar	NN
48722	200	10	a	a	DT
48722	200	11	layer	layer	NN
48722	200	12	of	of	IN
48722	200	13	dill	dill	NN
48722	200	14	and	and	CC
48722	200	15	one	one	CD
48722	200	16	-	-	HYPH
48722	200	17	half	half	NN
48722	200	18	ounce	ounce	NN
48722	200	19	of	of	IN
48722	200	20	mixed	mixed	JJ
48722	200	21	spice	spice	NN
48722	200	22	.	.	.
48722	201	1	Then	then	RB
48722	201	2	fill	fill	VB
48722	201	3	the	the	DT
48722	201	4	jar	jar	NN
48722	201	5	,	,	,
48722	201	6	to	to	IN
48722	201	7	within	within	IN
48722	201	8	2	2	CD
48722	201	9	or	or	CC
48722	201	10	3	3	CD
48722	201	11	inches	inch	NNS
48722	201	12	of	of	IN
48722	201	13	the	the	DT
48722	201	14	top	top	NN
48722	201	15	,	,	,
48722	201	16	with	with	IN
48722	201	17	washed	washed	JJ
48722	201	18	cucumbers	cucumber	NNS
48722	201	19	of	of	IN
48722	201	20	as	as	RB
48722	201	21	nearly	nearly	RB
48722	201	22	the	the	DT
48722	201	23	same	same	JJ
48722	201	24	size	size	NN
48722	201	25	as	as	IN
48722	201	26	practicable	practicable	JJ
48722	201	27	.	.	.
48722	202	1	Add	add	VB
48722	202	2	another	another	DT
48722	202	3	half	half	JJ
48722	202	4	ounce	ounce	NN
48722	202	5	of	of	IN
48722	202	6	spice	spice	NN
48722	202	7	and	and	CC
48722	202	8	layer	layer	NN
48722	202	9	of	of	IN
48722	202	10	dill	dill	NN
48722	202	11	.	.	.
48722	203	1	It	-PRON-	PRP
48722	203	2	is	be	VBZ
48722	203	3	a	a	DT
48722	203	4	good	good	JJ
48722	203	5	plan	plan	NN
48722	203	6	to	to	TO
48722	203	7	place	place	VB
48722	203	8	over	over	IN
48722	203	9	the	the	DT
48722	203	10	top	top	NN
48722	203	11	a	a	DT
48722	203	12	layer	layer	NN
48722	203	13	of	of	IN
48722	203	14	grape	grape	NN
48722	203	15	leaves	leave	NNS
48722	203	16	.	.	.
48722	204	1	In	in	IN
48722	204	2	fact	fact	NN
48722	204	3	,	,	,
48722	204	4	it	-PRON-	PRP
48722	204	5	would	would	MD
48722	204	6	be	be	VB
48722	204	7	well	well	JJ
48722	204	8	to	to	TO
48722	204	9	place	place	VB
48722	204	10	these	these	DT
48722	204	11	at	at	IN
48722	204	12	both	both	CC
48722	204	13	the	the	DT
48722	204	14	bottom	bottom	NN
48722	204	15	and	and	CC
48722	204	16	top	top	NN
48722	204	17	.	.	.
48722	205	1	They	-PRON-	PRP
48722	205	2	make	make	VBP
48722	205	3	a	a	DT
48722	205	4	very	very	RB
48722	205	5	suitable	suitable	JJ
48722	205	6	covering	covering	NN
48722	205	7	and	and	CC
48722	205	8	have	have	VB
48722	205	9	a	a	DT
48722	205	10	greening	green	VBG
48722	205	11	effect	effect	NN
48722	205	12	on	on	IN
48722	205	13	the	the	DT
48722	205	14	pickles	pickle	NNS
48722	205	15	.	.	.
48722	206	1	Pour	pour	VB
48722	206	2	over	over	IN
48722	206	3	the	the	DT
48722	206	4	pickles	pickle	NNS
48722	206	5	a	a	DT
48722	206	6	brine	brine	NN
48722	206	7	made	make	VBN
48722	206	8	as	as	IN
48722	206	9	follows	follow	VBZ
48722	206	10	:	:	:
48722	206	11	Salt	salt	NN
48722	206	12	,	,	,
48722	206	13	1	1	CD
48722	206	14	pound	pound	NN
48722	206	15	;	;	:
48722	206	16	vinegar	vinegar	NN
48722	206	17	,	,	,
48722	206	18	1	1	CD
48722	206	19	pint	pint	NN
48722	206	20	;	;	:
48722	206	21	water	water	NN
48722	206	22	,	,	,
48722	206	23	2	2	CD
48722	206	24	gallons	gallon	NNS
48722	206	25	.	.	.
48722	207	1	Never	never	RB
48722	207	2	use	use	VB
48722	207	3	a	a	DT
48722	207	4	hot	hot	JJ
48722	207	5	brine	brine	NN
48722	207	6	at	at	IN
48722	207	7	the	the	DT
48722	207	8	beginning	beginning	NN
48722	207	9	of	of	IN
48722	207	10	a	a	DT
48722	207	11	fermentation	fermentation	NN
48722	207	12	.	.	.
48722	208	1	The	the	DT
48722	208	2	chances	chance	NNS
48722	208	3	are	be	VBP
48722	208	4	that	that	IN
48722	208	5	it	-PRON-	PRP
48722	208	6	would	would	MD
48722	208	7	kill	kill	VB
48722	208	8	the	the	DT
48722	208	9	organisms	organism	NNS
48722	208	10	present	present	JJ
48722	208	11	,	,	,
48722	208	12	thus	thus	RB
48722	208	13	preventing	prevent	VBG
48722	208	14	fermentation	fermentation	NN
48722	208	15	.	.	.
48722	209	1	Cover	cover	VB
48722	209	2	with	with	IN
48722	209	3	a	a	DT
48722	209	4	board	board	NN
48722	209	5	cover	cover	NN
48722	209	6	or	or	CC
48722	209	7	plate	plate	NN
48722	209	8	with	with	IN
48722	209	9	sufficient	sufficient	JJ
48722	209	10	weight	weight	NN
48722	209	11	on	on	IN
48722	209	12	top	top	NN
48722	209	13	to	to	TO
48722	209	14	hold	hold	VB
48722	209	15	the	the	DT
48722	209	16	cucumbers	cucumber	NNS
48722	209	17	well	well	RB
48722	209	18	below	below	IN
48722	209	19	the	the	DT
48722	209	20	brine	brine	NN
48722	209	21	.	.	.
48722	210	1	If	if	IN
48722	210	2	the	the	DT
48722	210	3	cucumbers	cucumber	NNS
48722	210	4	are	be	VBP
48722	210	5	packed	pack	VBN
48722	210	6	at	at	IN
48722	210	7	a	a	DT
48722	210	8	temperature	temperature	NN
48722	210	9	around	around	IN
48722	210	10	86	86	CD
48722	210	11	°	°	NNS
48722	210	12	F.	F.	NNP
48722	210	13	,	,	,
48722	210	14	an	an	DT
48722	210	15	active	active	JJ
48722	210	16	fermentation	fermentation	NN
48722	210	17	will	will	MD
48722	210	18	at	at	IN
48722	210	19	once	once	RB
48722	210	20	set	set	VBN
48722	210	21	in	in	RP
48722	210	22	.	.	.
48722	211	1	This	this	DT
48722	211	2	should	should	MD
48722	211	3	be	be	VB
48722	211	4	completed	complete	VBN
48722	211	5	in	in	IN
48722	211	6	10	10	CD
48722	211	7	days	day	NNS
48722	211	8	to	to	IN
48722	211	9	2	2	CD
48722	211	10	weeks	week	NNS
48722	211	11	,	,	,
48722	211	12	if	if	IN
48722	211	13	a	a	DT
48722	211	14	temperature	temperature	NN
48722	211	15	of	of	IN
48722	211	16	about	about	RB
48722	211	17	86	86	CD
48722	211	18	°	°	,
48722	211	19	F.	F.	NNP
48722	211	20	is	be	VBZ
48722	211	21	maintained	maintain	VBN
48722	211	22	.	.	.
48722	212	1	The	the	DT
48722	212	2	scum	scum	NN
48722	212	3	which	which	WDT
48722	212	4	soon	soon	RB
48722	212	5	forms	form	VBZ
48722	212	6	on	on	IN
48722	212	7	the	the	DT
48722	212	8	surface	surface	NN
48722	212	9	and	and	CC
48722	212	10	which	which	WDT
48722	212	11	consists	consist	VBZ
48722	212	12	usually	usually	RB
48722	212	13	of	of	IN
48722	212	14	wild	wild	JJ
48722	212	15	yeasts	yeast	NNS
48722	212	16	,	,	,
48722	212	17	but	but	CC
48722	212	18	often	often	RB
48722	212	19	contains	contain	VBZ
48722	212	20	molds	mold	NNS
48722	212	21	and	and	CC
48722	212	22	bacteria	bacteria	NNS
48722	212	23	,	,	,
48722	212	24	should	should	MD
48722	212	25	be	be	VB
48722	212	26	skimmed	skim	VBN
48722	212	27	off	off	RP
48722	212	28	.	.	.
48722	213	1	After	after	IN
48722	213	2	active	active	JJ
48722	213	3	fermentation	fermentation	NN
48722	213	4	has	have	VBZ
48722	213	5	stopped	stop	VBN
48722	213	6	,	,	,
48722	213	7	it	-PRON-	PRP
48722	213	8	is	be	VBZ
48722	213	9	necessary	necessary	JJ
48722	213	10	to	to	TO
48722	213	11	protect	protect	VB
48722	213	12	the	the	DT
48722	213	13	pickles	pickle	NNS
48722	213	14	against	against	IN
48722	213	15	spoilage	spoilage	NN
48722	213	16	.	.	.
48722	214	1	This	this	DT
48722	214	2	may	may	MD
48722	214	3	be	be	VB
48722	214	4	done	do	VBN
48722	214	5	in	in	IN
48722	214	6	one	one	CD
48722	214	7	of	of	IN
48722	214	8	two	two	CD
48722	214	9	ways	way	NNS
48722	214	10	:	:	:
48722	214	11	(	(	-LRB-
48722	214	12	1	1	LS
48722	214	13	)	)	-RRB-
48722	214	14	Cover	cover	VB
48722	214	15	with	with	IN
48722	214	16	a	a	DT
48722	214	17	layer	layer	NN
48722	214	18	of	of	IN
48722	214	19	paraffin	paraffin	NN
48722	214	20	.	.	.
48722	215	1	This	this	DT
48722	215	2	should	should	MD
48722	215	3	be	be	VB
48722	215	4	poured	pour	VBN
48722	215	5	while	while	RB
48722	215	6	hot	hot	JJ
48722	215	7	over	over	IN
48722	215	8	the	the	DT
48722	215	9	surface	surface	NN
48722	215	10	of	of	IN
48722	215	11	the	the	DT
48722	215	12	brine	brine	NN
48722	215	13	or	or	CC
48722	215	14	as	as	RB
48722	215	15	much	much	JJ
48722	215	16	of	of	IN
48722	215	17	it	-PRON-	PRP
48722	215	18	as	as	IN
48722	215	19	is	be	VBZ
48722	215	20	exposed	expose	VBN
48722	215	21	around	around	IN
48722	215	22	the	the	DT
48722	215	23	edges	edge	NNS
48722	215	24	of	of	IN
48722	215	25	the	the	DT
48722	215	26	board	board	NN
48722	215	27	cover	cover	NN
48722	215	28	.	.	.
48722	216	1	When	when	WRB
48722	216	2	cooled	cool	VBD
48722	216	3	this	this	DT
48722	216	4	forms	form	NNS
48722	216	5	a	a	DT
48722	216	6	solid	solid	JJ
48722	216	7	coating	coating	NN
48722	216	8	which	which	WDT
48722	216	9	effectually	effectually	RB
48722	216	10	seals	seal	VBZ
48722	216	11	the	the	DT
48722	216	12	pickles	pickle	NNS
48722	216	13	.	.	.
48722	217	1	(	(	-LRB-
48722	217	2	2	2	LS
48722	217	3	)	)	-RRB-
48722	217	4	Seal	seal	VB
48722	217	5	the	the	DT
48722	217	6	pickles	pickle	NNS
48722	217	7	in	in	IN
48722	217	8	glass	glass	NN
48722	217	9	jars	jar	NNS
48722	217	10	or	or	CC
48722	217	11	cans	can	NNS
48722	217	12	.	.	.
48722	218	1	As	as	RB
48722	218	2	soon	soon	RB
48722	218	3	as	as	IN
48722	218	4	they	-PRON-	PRP
48722	218	5	are	be	VBP
48722	218	6	sufficiently	sufficiently	RB
48722	218	7	cured	cure	VBN
48722	218	8	,	,	,
48722	218	9	which	which	WDT
48722	218	10	may	may	MD
48722	218	11	be	be	VB
48722	218	12	determined	determine	VBN
48722	218	13	by	by	IN
48722	218	14	their	-PRON-	PRP$
48722	218	15	agreeable	agreeable	JJ
48722	218	16	flavor	flavor	NN
48722	218	17	and	and	CC
48722	218	18	dark	dark	JJ
48722	218	19	-	-	HYPH
48722	218	20	green	green	JJ
48722	218	21	color	color	NN
48722	218	22	,	,	,
48722	218	23	transfer	transfer	VB
48722	218	24	them	-PRON-	PRP
48722	218	25	to	to	IN
48722	218	26	glass	glass	NN
48722	218	27	jars	jar	NNS
48722	218	28	,	,	,
48722	218	29	and	and	CC
48722	218	30	fill	fill	VB
48722	218	31	either	either	CC
48722	218	32	with	with	IN
48722	218	33	their	-PRON-	PRP$
48722	218	34	own	own	JJ
48722	218	35	brine	brine	NN
48722	218	36	or	or	CC
48722	218	37	with	with	IN
48722	218	38	a	a	DT
48722	218	39	fresh	fresh	JJ
48722	218	40	brine	brine	NN
48722	218	41	made	make	VBN
48722	218	42	as	as	IN
48722	218	43	directed	direct	VBN
48722	218	44	.	.	.
48722	219	1	Add	add	VB
48722	219	2	a	a	DT
48722	219	3	small	small	JJ
48722	219	4	quantity	quantity	NN
48722	219	5	of	of	IN
48722	219	6	dill	dill	NN
48722	219	7	and	and	CC
48722	219	8	spice	spice	NN
48722	219	9	.	.	.
48722	220	1	Bring	bring	VB
48722	220	2	the	the	DT
48722	220	3	brine	brine	NN
48722	220	4	to	to	IN
48722	220	5	a	a	DT
48722	220	6	boil	boil	NN
48722	220	7	,	,	,
48722	220	8	and	and	CC
48722	220	9	,	,	,
48722	220	10	after	after	IN
48722	220	11	cooling	cool	VBG
48722	220	12	to	to	IN
48722	220	13	about	about	IN
48722	220	14	160	160	CD
48722	220	15	°	°	,
48722	220	16	F.	F.	NNP
48722	220	17	,	,	,
48722	220	18	pour	pour	VB
48722	220	19	it	-PRON-	PRP
48722	220	20	over	over	IN
48722	220	21	the	the	DT
48722	220	22	pickles	pickle	NNS
48722	220	23	,	,	,
48722	220	24	filling	fill	VBG
48722	220	25	the	the	DT
48722	220	26	jars	jar	NNS
48722	220	27	full	full	JJ
48722	220	28	.	.	.
48722	221	1	Seal	seal	VB
48722	221	2	the	the	DT
48722	221	3	jars	jar	NNS
48722	221	4	tight	tight	RB
48722	221	5	.	.	.
48722	222	1	The	the	DT
48722	222	2	plan	plan	NN
48722	222	3	of	of	IN
48722	222	4	preserving	preserve	VBG
48722	222	5	dill	dill	NN
48722	222	6	pickles	pickle	NNS
48722	222	7	by	by	IN
48722	222	8	sealing	seal	VBG
48722	222	9	in	in	IN
48722	222	10	jars	jar	NNS
48722	222	11	has	have	VBZ
48722	222	12	the	the	DT
48722	222	13	merit	merit	NN
48722	222	14	of	of	IN
48722	222	15	permitting	permit	VBG
48722	222	16	the	the	DT
48722	222	17	use	use	NN
48722	222	18	of	of	IN
48722	222	19	a	a	DT
48722	222	20	small	small	JJ
48722	222	21	quantity	quantity	NN
48722	222	22	without	without	IN
48722	222	23	the	the	DT
48722	222	24	necessity	necessity	NN
48722	222	25	of	of	IN
48722	222	26	opening	opening	NN
48722	222	27	and	and	CC
48722	222	28	resealing	reseal	VBG
48722	222	29	a	a	DT
48722	222	30	large	large	JJ
48722	222	31	bulk	bulk	NN
48722	222	32	,	,	,
48722	222	33	as	as	IN
48722	222	34	is	be	VBZ
48722	222	35	the	the	DT
48722	222	36	case	case	NN
48722	222	37	when	when	WRB
48722	222	38	pickles	pickle	NNS
48722	222	39	are	be	VBP
48722	222	40	packed	pack	VBN
48722	222	41	in	in	IN
48722	222	42	large	large	JJ
48722	222	43	containers	container	NNS
48722	222	44	and	and	CC
48722	222	45	sealed	seal	VBN
48722	222	46	with	with	IN
48722	222	47	paraffin	paraffin	NN
48722	222	48	.	.	.
48722	223	1	LARGE	large	JJ
48722	223	2	QUANTITIES	quantity	NNS
48722	223	3	Fill	fill	VBP
48722	223	4	a	a	DT
48722	223	5	barrel	barrel	NN
48722	223	6	with	with	IN
48722	223	7	cucumbers	cucumber	NNS
48722	223	8	.	.	.
48722	224	1	Add	add	VB
48722	224	2	6	6	CD
48722	224	3	to	to	TO
48722	224	4	8	8	CD
48722	224	5	pounds	pound	NNS
48722	224	6	of	of	IN
48722	224	7	green	green	JJ
48722	224	8	or	or	CC
48722	224	9	brined	brine	VBN
48722	224	10	dill	dill	NN
48722	224	11	,	,	,
48722	224	12	or	or	CC
48722	224	13	half	half	PDT
48722	224	14	that	that	DT
48722	224	15	quantity	quantity	NN
48722	224	16	of	of	IN
48722	224	17	dry	dry	JJ
48722	224	18	dill	dill	NN
48722	224	19	,	,	,
48722	224	20	and	and	CC
48722	224	21	1	1	CD
48722	224	22	quart	quart	NN
48722	224	23	of	of	IN
48722	224	24	mixed	mixed	JJ
48722	224	25	spices	spice	NNS
48722	224	26	.	.	.
48722	225	1	If	if	IN
48722	225	2	brined	brine	VBN
48722	225	3	dill	dill	NN
48722	225	4	is	be	VBZ
48722	225	5	used	use	VBN
48722	225	6	,	,	,
48722	225	7	it	-PRON-	PRP
48722	225	8	is	be	VBZ
48722	225	9	well	well	JJ
48722	225	10	to	to	TO
48722	225	11	add	add	VB
48722	225	12	about	about	RB
48722	225	13	2	2	CD
48722	225	14	quarts	quart	NNS
48722	225	15	of	of	IN
48722	225	16	the	the	DT
48722	225	17	dill	dill	NN
48722	225	18	brine	brine	NN
48722	225	19	.	.	.
48722	226	1	The	the	DT
48722	226	2	dill	dill	NN
48722	226	3	and	and	CC
48722	226	4	spices	spice	NNS
48722	226	5	should	should	MD
48722	226	6	be	be	VB
48722	226	7	evenly	evenly	RB
48722	226	8	distributed	distribute	VBN
48722	226	9	at	at	IN
48722	226	10	the	the	DT
48722	226	11	bottom	bottom	NN
48722	226	12	,	,	,
48722	226	13	middle	middle	JJ
48722	226	14	,	,	,
48722	226	15	and	and	CC
48722	226	16	top	top	NN
48722	226	17	of	of	IN
48722	226	18	the	the	DT
48722	226	19	barrel	barrel	NN
48722	226	20	.	.	.
48722	227	1	Also	also	RB
48722	227	2	add	add	VB
48722	227	3	1	1	CD
48722	227	4	gallon	gallon	NN
48722	227	5	of	of	IN
48722	227	6	good	good	JJ
48722	227	7	vinegar	vinegar	NN
48722	227	8	.	.	.
48722	228	1	[	[	-LRB-
48722	228	2	2	2	CD
48722	228	3	]	]	-RRB-
48722	228	4	[	[	-LRB-
48722	228	5	2	2	CD
48722	228	6	]	]	-RRB-
48722	228	7	This	this	DT
48722	228	8	addition	addition	NN
48722	228	9	of	of	IN
48722	228	10	vinegar	vinegar	NN
48722	228	11	is	be	VBZ
48722	228	12	not	not	RB
48722	228	13	essential	essential	JJ
48722	228	14	,	,	,
48722	228	15	and	and	CC
48722	228	16	many	many	JJ
48722	228	17	prefer	prefer	VBP
48722	228	18	not	not	RB
48722	228	19	to	to	TO
48722	228	20	use	use	VB
48722	228	21	it	-PRON-	PRP
48722	228	22	.	.	.
48722	229	1	In	in	IN
48722	229	2	the	the	DT
48722	229	3	proportion	proportion	NN
48722	229	4	indicated	indicate	VBN
48722	229	5	,	,	,
48722	229	6	however	however	RB
48722	229	7	,	,	,
48722	229	8	it	-PRON-	PRP
48722	229	9	is	be	VBZ
48722	229	10	favorable	favorable	JJ
48722	229	11	to	to	IN
48722	229	12	the	the	DT
48722	229	13	growth	growth	NN
48722	229	14	of	of	IN
48722	229	15	the	the	DT
48722	229	16	lactic	lactic	JJ
48722	229	17	bacteria	bacteria	NNS
48722	229	18	and	and	CC
48722	229	19	helps	help	VBZ
48722	229	20	to	to	TO
48722	229	21	prevent	prevent	VB
48722	229	22	the	the	DT
48722	229	23	growth	growth	NN
48722	229	24	of	of	IN
48722	229	25	spoilage	spoilage	NN
48722	229	26	organisms	organism	NNS
48722	229	27	.	.	.
48722	230	1	Its	-PRON-	PRP$
48722	230	2	use	use	NN
48722	230	3	,	,	,
48722	230	4	therefore	therefore	RB
48722	230	5	,	,	,
48722	230	6	is	be	VBZ
48722	230	7	to	to	TO
48722	230	8	be	be	VB
48722	230	9	regarded	regard	VBN
48722	230	10	with	with	IN
48722	230	11	favor	favor	NN
48722	230	12	.	.	.
48722	231	1	Some	some	DT
48722	231	2	prefer	prefer	VBP
48722	231	3	to	to	TO
48722	231	4	omit	omit	VB
48722	231	5	the	the	DT
48722	231	6	mixed	mix	VBN
48722	231	7	spices	spice	NNS
48722	231	8	for	for	IN
48722	231	9	the	the	DT
48722	231	10	reason	reason	NN
48722	231	11	that	that	IN
48722	231	12	they	-PRON-	PRP
48722	231	13	interfere	interfere	VBP
48722	231	14	with	with	IN
48722	231	15	the	the	DT
48722	231	16	distinctive	distinctive	JJ
48722	231	17	flavor	flavor	NN
48722	231	18	of	of	IN
48722	231	19	the	the	DT
48722	231	20	dill	dill	NN
48722	231	21	herb	herb	NN
48722	231	22	.	.	.
48722	232	1	Head	head	VB
48722	232	2	up	up	RP
48722	232	3	tight	tight	RB
48722	232	4	and	and	CC
48722	232	5	,	,	,
48722	232	6	through	through	IN
48722	232	7	a	a	DT
48722	232	8	hole	hole	NN
48722	232	9	bored	bore	VBN
48722	232	10	in	in	IN
48722	232	11	the	the	DT
48722	232	12	head	head	NN
48722	232	13	,	,	,
48722	232	14	fill	fill	VB
48722	232	15	the	the	DT
48722	232	16	barrel	barrel	NN
48722	232	17	with	with	IN
48722	232	18	a	a	DT
48722	232	19	brine	brine	NN
48722	232	20	made	make	VBN
48722	232	21	in	in	IN
48722	232	22	the	the	DT
48722	232	23	proportion	proportion	NN
48722	232	24	of	of	IN
48722	232	25	one	one	CD
48722	232	26	-	-	HYPH
48722	232	27	half	half	NN
48722	232	28	pound	pound	NN
48722	232	29	of	of	IN
48722	232	30	salt	salt	NN
48722	232	31	to	to	IN
48722	232	32	a	a	DT
48722	232	33	gallon	gallon	NN
48722	232	34	of	of	IN
48722	232	35	water	water	NN
48722	232	36	.	.	.
48722	233	1	Add	add	VB
48722	233	2	brine	brine	NN
48722	233	3	until	until	IN
48722	233	4	it	-PRON-	PRP
48722	233	5	flows	flow	VBZ
48722	233	6	over	over	IN
48722	233	7	the	the	DT
48722	233	8	head	head	NN
48722	233	9	and	and	CC
48722	233	10	is	be	VBZ
48722	233	11	level	level	NN
48722	233	12	with	with	IN
48722	233	13	the	the	DT
48722	233	14	top	top	NN
48722	233	15	of	of	IN
48722	233	16	the	the	DT
48722	233	17	chime	chime	NN
48722	233	18	.	.	.
48722	234	1	Maintain	maintain	VB
48722	234	2	this	this	DT
48722	234	3	level	level	NN
48722	234	4	by	by	IN
48722	234	5	adding	add	VBG
48722	234	6	brine	brine	NN
48722	234	7	from	from	IN
48722	234	8	time	time	NN
48722	234	9	to	to	IN
48722	234	10	time	time	NN
48722	234	11	.	.	.
48722	235	1	Remove	remove	VB
48722	235	2	the	the	DT
48722	235	3	scum	scum	NN
48722	235	4	which	which	WDT
48722	235	5	soon	soon	RB
48722	235	6	forms	form	VBZ
48722	235	7	on	on	IN
48722	235	8	the	the	DT
48722	235	9	surface	surface	NN
48722	235	10	.	.	.
48722	236	1	During	during	IN
48722	236	2	the	the	DT
48722	236	3	period	period	NN
48722	236	4	of	of	IN
48722	236	5	active	active	JJ
48722	236	6	fermentation	fermentation	NN
48722	236	7	,	,	,
48722	236	8	keep	keep	VB
48722	236	9	the	the	DT
48722	236	10	barrel	barrel	NN
48722	236	11	in	in	IN
48722	236	12	a	a	DT
48722	236	13	warm	warm	JJ
48722	236	14	place	place	NN
48722	236	15	and	and	CC
48722	236	16	leave	leave	VB
48722	236	17	the	the	DT
48722	236	18	hole	hole	NN
48722	236	19	in	in	IN
48722	236	20	the	the	DT
48722	236	21	head	head	NN
48722	236	22	open	open	JJ
48722	236	23	to	to	TO
48722	236	24	allow	allow	VB
48722	236	25	gas	gas	NN
48722	236	26	to	to	TO
48722	236	27	escape	escape	VB
48722	236	28	.	.	.
48722	237	1	When	when	WRB
48722	237	2	active	active	JJ
48722	237	3	fermentation	fermentation	NN
48722	237	4	is	be	VBZ
48722	237	5	over	over	RB
48722	237	6	,	,	,
48722	237	7	as	as	IN
48722	237	8	indicated	indicate	VBN
48722	237	9	by	by	IN
48722	237	10	the	the	DT
48722	237	11	cessation	cessation	NN
48722	237	12	of	of	IN
48722	237	13	bubbling	bubble	VBG
48722	237	14	and	and	CC
48722	237	15	frothing	froth	VBG
48722	237	16	on	on	IN
48722	237	17	the	the	DT
48722	237	18	surface	surface	NN
48722	237	19	,	,	,
48722	237	20	the	the	DT
48722	237	21	barrel	barrel	NN
48722	237	22	may	may	MD
48722	237	23	be	be	VB
48722	237	24	plugged	plug	VBN
48722	237	25	tight	tight	RB
48722	237	26	and	and	CC
48722	237	27	placed	place	VBN
48722	237	28	in	in	IN
48722	237	29	storage	storage	NN
48722	237	30	,	,	,
48722	237	31	preferably	preferably	RB
48722	237	32	in	in	IN
48722	237	33	a	a	DT
48722	237	34	cool	cool	JJ
48722	237	35	place	place	NN
48722	237	36	.	.	.
48722	238	1	Leakage	leakage	NN
48722	238	2	and	and	CC
48722	238	3	other	other	JJ
48722	238	4	conditions	condition	NNS
48722	238	5	may	may	MD
48722	238	6	cause	cause	VB
48722	238	7	the	the	DT
48722	238	8	brine	brine	NN
48722	238	9	in	in	IN
48722	238	10	a	a	DT
48722	238	11	barrel	barrel	NN
48722	238	12	of	of	IN
48722	238	13	pickles	pickle	NNS
48722	238	14	to	to	TO
48722	238	15	recede	recede	NNS
48722	238	16	at	at	IN
48722	238	17	any	any	DT
48722	238	18	time	time	NN
48722	238	19	.	.	.
48722	239	1	The	the	DT
48722	239	2	barrels	barrel	NNS
48722	239	3	should	should	MD
48722	239	4	be	be	VB
48722	239	5	inspected	inspect	VBN
48722	239	6	occasionally	occasionally	RB
48722	239	7	,	,	,
48722	239	8	and	and	CC
48722	239	9	more	more	JJR
48722	239	10	brine	brine	NN
48722	239	11	added	add	VBD
48722	239	12	if	if	IN
48722	239	13	necessary	necessary	JJ
48722	239	14	.	.	.
48722	240	1	Pickles	pickle	NNS
48722	240	2	put	put	VBD
48722	240	3	up	up	RP
48722	240	4	in	in	IN
48722	240	5	this	this	DT
48722	240	6	way	way	NN
48722	240	7	should	should	MD
48722	240	8	be	be	VB
48722	240	9	ready	ready	JJ
48722	240	10	for	for	IN
48722	240	11	use	use	NN
48722	240	12	within	within	IN
48722	240	13	about	about	RB
48722	240	14	six	six	CD
48722	240	15	weeks	week	NNS
48722	240	16	.	.	.
48722	241	1	When	when	WRB
48722	241	2	pickles	pickle	NNS
48722	241	3	are	be	VBP
48722	241	4	to	to	TO
48722	241	5	be	be	VB
48722	241	6	held	hold	VBN
48722	241	7	in	in	IN
48722	241	8	storage	storage	NN
48722	241	9	a	a	DT
48722	241	10	long	long	JJ
48722	241	11	time	time	NN
48722	241	12	,	,	,
48722	241	13	a	a	DT
48722	241	14	28	28	CD
48722	241	15	°	°	NNS
48722	241	16	brine	brine	NN
48722	241	17	,	,	,
48722	241	18	made	make	VBN
48722	241	19	by	by	IN
48722	241	20	adding	add	VBG
48722	241	21	10	10	CD
48722	241	22	ounces	ounce	NNS
48722	241	23	of	of	IN
48722	241	24	salt	salt	NN
48722	241	25	to	to	IN
48722	241	26	a	a	DT
48722	241	27	gallon	gallon	NN
48722	241	28	of	of	IN
48722	241	29	water	water	NN
48722	241	30	,	,	,
48722	241	31	should	should	MD
48722	241	32	be	be	VB
48722	241	33	used	use	VBN
48722	241	34	.	.	.
48722	242	1	Pickles	pickle	NNS
48722	242	2	packed	pack	VBD
48722	242	3	in	in	IN
48722	242	4	a	a	DT
48722	242	5	brine	brine	NN
48722	242	6	of	of	IN
48722	242	7	this	this	DT
48722	242	8	strength	strength	NN
48722	242	9	will	will	MD
48722	242	10	keep	keep	VB
48722	242	11	a	a	DT
48722	242	12	year	year	NN
48722	242	13	,	,	,
48722	242	14	if	if	IN
48722	242	15	the	the	DT
48722	242	16	barrels	barrel	NNS
48722	242	17	are	be	VBP
48722	242	18	kept	keep	VBN
48722	242	19	filled	fill	VBN
48722	242	20	and	and	CC
48722	242	21	in	in	IN
48722	242	22	a	a	DT
48722	242	23	cool	cool	JJ
48722	242	24	place	place	NN
48722	242	25	.	.	.
48722	243	1	The	the	DT
48722	243	2	important	important	JJ
48722	243	3	factor	factor	NN
48722	243	4	in	in	IN
48722	243	5	preserving	preserve	VBG
48722	243	6	pickles	pickle	NNS
48722	243	7	put	put	VBN
48722	243	8	up	up	RP
48722	243	9	in	in	IN
48722	243	10	a	a	DT
48722	243	11	weak	weak	JJ
48722	243	12	brine	brine	NN
48722	243	13	,	,	,
48722	243	14	such	such	JJ
48722	243	15	as	as	IN
48722	243	16	is	be	VBZ
48722	243	17	ordinarily	ordinarily	RB
48722	243	18	used	use	VBN
48722	243	19	for	for	IN
48722	243	20	dill	dill	NN
48722	243	21	pickles	pickle	NNS
48722	243	22	,	,	,
48722	243	23	is	be	VBZ
48722	243	24	the	the	DT
48722	243	25	exclusion	exclusion	NN
48722	243	26	of	of	IN
48722	243	27	air	air	NN
48722	243	28	.	.	.
48722	244	1	When	when	WRB
48722	244	2	put	put	VBN
48722	244	3	up	up	RP
48722	244	4	in	in	IN
48722	244	5	tight	tight	JJ
48722	244	6	barrels	barrel	NNS
48722	244	7	this	this	DT
48722	244	8	is	be	VBZ
48722	244	9	accomplished	accomplish	VBN
48722	244	10	by	by	IN
48722	244	11	keeping	keep	VBG
48722	244	12	the	the	DT
48722	244	13	barrels	barrel	NNS
48722	244	14	entirely	entirely	RB
48722	244	15	filled	fill	VBN
48722	244	16	with	with	IN
48722	244	17	brine	brine	NN
48722	244	18	.	.	.
48722	245	1	MIXED	MIXED	NNP
48722	245	2	PICKLES	PICKLES	NNP
48722	245	3	Onions	Onions	NNPS
48722	245	4	,	,	,
48722	245	5	cauliflower	cauliflower	NN
48722	245	6	,	,	,
48722	245	7	green	green	JJ
48722	245	8	peppers	pepper	NNS
48722	245	9	,	,	,
48722	245	10	tomatoes	tomato	NNS
48722	245	11	,	,	,
48722	245	12	and	and	CC
48722	245	13	beans	bean	NNS
48722	245	14	,	,	,
48722	245	15	as	as	RB
48722	245	16	well	well	RB
48722	245	17	as	as	IN
48722	245	18	cucumbers	cucumber	NNS
48722	245	19	,	,	,
48722	245	20	are	be	VBP
48722	245	21	used	use	VBN
48722	245	22	for	for	IN
48722	245	23	making	make	VBG
48722	245	24	mixed	mixed	JJ
48722	245	25	pickles	pickle	NNS
48722	245	26	.	.	.
48722	246	1	All	all	DT
48722	246	2	vegetables	vegetable	NNS
48722	246	3	should	should	MD
48722	246	4	first	first	RB
48722	246	5	be	be	VB
48722	246	6	cured	cure	VBN
48722	246	7	in	in	IN
48722	246	8	brine	brine	NN
48722	246	9	.	.	.
48722	247	1	For	for	IN
48722	247	2	making	make	VBG
48722	247	3	mixed	mixed	JJ
48722	247	4	pickles	pickle	NNS
48722	247	5	,	,	,
48722	247	6	very	very	RB
48722	247	7	small	small	JJ
48722	247	8	vegetables	vegetable	NNS
48722	247	9	are	be	VBP
48722	247	10	much	much	JJ
48722	247	11	to	to	TO
48722	247	12	be	be	VB
48722	247	13	preferred	prefer	VBN
48722	247	14	.	.	.
48722	248	1	If	if	IN
48722	248	2	larger	large	JJR
48722	248	3	ones	one	NNS
48722	248	4	must	must	MD
48722	248	5	be	be	VB
48722	248	6	used	use	VBN
48722	248	7	,	,	,
48722	248	8	first	first	RB
48722	248	9	cut	cut	VB
48722	248	10	them	-PRON-	PRP
48722	248	11	into	into	IN
48722	248	12	pieces	piece	NNS
48722	248	13	of	of	IN
48722	248	14	a	a	DT
48722	248	15	desirable	desirable	JJ
48722	248	16	and	and	CC
48722	248	17	uniform	uniform	JJ
48722	248	18	shape	shape	NN
48722	248	19	and	and	CC
48722	248	20	size	size	NN
48722	248	21	.	.	.
48722	249	1	Place	place	NN
48722	249	2	in	in	IN
48722	249	3	the	the	DT
48722	249	4	bottom	bottom	NN
48722	249	5	of	of	IN
48722	249	6	each	each	DT
48722	249	7	wide	wide	JJ
48722	249	8	-	-	HYPH
48722	249	9	mouth	mouth	NN
48722	249	10	bottle	bottle	NN
48722	249	11	or	or	CC
48722	249	12	jar	jar	VB
48722	249	13	a	a	DT
48722	249	14	little	little	JJ
48722	249	15	mixed	mixed	JJ
48722	249	16	spice	spice	NN
48722	249	17	.	.	.
48722	250	1	In	in	IN
48722	250	2	filling	fill	VBG
48722	250	3	the	the	DT
48722	250	4	bottle	bottle	NN
48722	250	5	arrange	arrange	VB
48722	250	6	the	the	DT
48722	250	7	various	various	JJ
48722	250	8	kinds	kind	NNS
48722	250	9	of	of	IN
48722	250	10	pickles	pickle	NNS
48722	250	11	in	in	IN
48722	250	12	as	as	RB
48722	250	13	neat	neat	JJ
48722	250	14	and	and	CC
48722	250	15	orderly	orderly	JJ
48722	250	16	a	a	DT
48722	250	17	manner	manner	NN
48722	250	18	as	as	IN
48722	250	19	possible	possible	JJ
48722	250	20	.	.	.
48722	251	1	The	the	DT
48722	251	2	appearance	appearance	NN
48722	251	3	of	of	IN
48722	251	4	the	the	DT
48722	251	5	finished	finished	JJ
48722	251	6	product	product	NN
48722	251	7	depends	depend	VBZ
48722	251	8	largely	largely	RB
48722	251	9	upon	upon	IN
48722	251	10	the	the	DT
48722	251	11	manner	manner	NN
48722	251	12	in	in	IN
48722	251	13	which	which	WDT
48722	251	14	they	-PRON-	PRP
48722	251	15	are	be	VBP
48722	251	16	packed	pack	VBN
48722	251	17	in	in	IN
48722	251	18	the	the	DT
48722	251	19	bottle	bottle	NN
48722	251	20	.	.	.
48722	252	1	Do	do	VBP
48722	252	2	not	not	RB
48722	252	3	completely	completely	RB
48722	252	4	fill	fill	VB
48722	252	5	the	the	DT
48722	252	6	bottles	bottle	NNS
48722	252	7	.	.	.
48722	253	1	If	if	IN
48722	253	2	sour	sour	JJ
48722	253	3	pickles	pickle	NNS
48722	253	4	are	be	VBP
48722	253	5	desired	desire	VBN
48722	253	6	,	,	,
48722	253	7	fill	fill	VB
48722	253	8	the	the	DT
48722	253	9	bottles	bottle	NNS
48722	253	10	completely	completely	RB
48722	253	11	with	with	IN
48722	253	12	a	a	DT
48722	253	13	45-grain	45-grain	CD
48722	253	14	vinegar	vinegar	NN
48722	253	15	.	.	.
48722	254	1	If	if	IN
48722	254	2	sweet	sweet	JJ
48722	254	3	ones	one	NNS
48722	254	4	are	be	VBP
48722	254	5	wanted	want	VBN
48722	254	6	,	,	,
48722	254	7	fill	fill	VB
48722	254	8	with	with	IN
48722	254	9	a	a	DT
48722	254	10	liquor	liquor	NN
48722	254	11	made	make	VBN
48722	254	12	by	by	IN
48722	254	13	dissolving	dissolve	VBG
48722	254	14	4	4	CD
48722	254	15	to	to	TO
48722	254	16	6	6	CD
48722	254	17	pounds	pound	NNS
48722	254	18	of	of	IN
48722	254	19	sugar	sugar	NN
48722	254	20	in	in	IN
48722	254	21	a	a	DT
48722	254	22	gallon	gallon	NN
48722	254	23	of	of	IN
48722	254	24	vinegar	vinegar	NN
48722	254	25	.	.	.
48722	255	1	Seal	seal	VB
48722	255	2	tight	tight	JJ
48722	255	3	,	,	,
48722	255	4	and	and	CC
48722	255	5	label	label	NN
48722	255	6	properly	properly	RB
48722	255	7	.	.	.
48722	256	1	SAUERKRAUT	SAUERKRAUT	NNP
48722	256	2	For	for	IN
48722	256	3	making	make	VBG
48722	256	4	sauerkraut	sauerkraut	NN
48722	256	5	in	in	IN
48722	256	6	the	the	DT
48722	256	7	home	home	NN
48722	256	8	,	,	,
48722	256	9	4	4	CD
48722	256	10	or	or	CC
48722	256	11	6	6	CD
48722	256	12	gallon	gallon	NN
48722	256	13	stone	stone	NN
48722	256	14	jars	jar	NNS
48722	256	15	are	be	VBP
48722	256	16	considered	consider	VBN
48722	256	17	the	the	DT
48722	256	18	best	good	JJS
48722	256	19	containers	container	NNS
48722	256	20	,	,	,
48722	256	21	unless	unless	IN
48722	256	22	large	large	JJ
48722	256	23	quantities	quantity	NNS
48722	256	24	are	be	VBP
48722	256	25	desired	desire	VBN
48722	256	26	,	,	,
48722	256	27	in	in	IN
48722	256	28	which	which	WDT
48722	256	29	case	case	NN
48722	256	30	kegs	keg	NNS
48722	256	31	or	or	CC
48722	256	32	barrels	barrel	NNS
48722	256	33	may	may	MD
48722	256	34	be	be	VB
48722	256	35	used	use	VBN
48722	256	36	.	.	.
48722	257	1	Select	select	VB
48722	257	2	only	only	RB
48722	257	3	mature	mature	VBP
48722	257	4	,	,	,
48722	257	5	sound	sound	VB
48722	257	6	heads	head	NNS
48722	257	7	of	of	IN
48722	257	8	cabbage	cabbage	NN
48722	257	9	.	.	.
48722	258	1	After	after	IN
48722	258	2	removing	remove	VBG
48722	258	3	all	all	DT
48722	258	4	decayed	decay	VBN
48722	258	5	or	or	CC
48722	258	6	dirty	dirty	JJ
48722	258	7	leaves	leave	NNS
48722	258	8	,	,	,
48722	258	9	quarter	quarter	VB
48722	258	10	the	the	DT
48722	258	11	heads	head	NNS
48722	258	12	and	and	CC
48722	258	13	slice	slice	VB
48722	258	14	off	off	RP
48722	258	15	the	the	DT
48722	258	16	core	core	NN
48722	258	17	portion	portion	NN
48722	258	18	.	.	.
48722	259	1	For	for	IN
48722	259	2	shredding	shred	VBG
48722	259	3	,	,	,
48722	259	4	one	one	CD
48722	259	5	of	of	IN
48722	259	6	the	the	DT
48722	259	7	hand	hand	NN
48722	259	8	-	-	HYPH
48722	259	9	shredding	shred	VBG
48722	259	10	machines	machine	NNS
48722	259	11	which	which	WDT
48722	259	12	can	can	MD
48722	259	13	be	be	VB
48722	259	14	obtained	obtain	VBN
48722	259	15	on	on	IN
48722	259	16	the	the	DT
48722	259	17	market	market	NN
48722	259	18	is	be	VBZ
48722	259	19	much	much	RB
48722	259	20	the	the	DT
48722	259	21	best	good	JJS
48722	259	22	,	,	,
48722	259	23	although	although	IN
48722	259	24	an	an	DT
48722	259	25	ordinary	ordinary	JJ
48722	259	26	slaw	slaw	JJ
48722	259	27	cutter	cutter	NN
48722	259	28	or	or	CC
48722	259	29	a	a	DT
48722	259	30	large	large	JJ
48722	259	31	knife	knife	NN
48722	259	32	will	will	MD
48722	259	33	do	do	VB
48722	259	34	.	.	.
48722	260	1	In	in	IN
48722	260	2	making	make	VBG
48722	260	3	sauerkraut	sauerkraut	NN
48722	260	4	the	the	DT
48722	260	5	fermentation	fermentation	NN
48722	260	6	is	be	VBZ
48722	260	7	carried	carry	VBN
48722	260	8	out	out	RP
48722	260	9	in	in	IN
48722	260	10	a	a	DT
48722	260	11	brine	brine	NN
48722	260	12	made	make	VBN
48722	260	13	from	from	IN
48722	260	14	the	the	DT
48722	260	15	juice	juice	NN
48722	260	16	of	of	IN
48722	260	17	the	the	DT
48722	260	18	cabbage	cabbage	NN
48722	260	19	which	which	WDT
48722	260	20	is	be	VBZ
48722	260	21	drawn	draw	VBN
48722	260	22	out	out	RP
48722	260	23	by	by	IN
48722	260	24	the	the	DT
48722	260	25	salt	salt	NN
48722	260	26	.	.	.
48722	261	1	One	one	CD
48722	261	2	pound	pound	NN
48722	261	3	of	of	IN
48722	261	4	salt	salt	NN
48722	261	5	for	for	IN
48722	261	6	every	every	DT
48722	261	7	40	40	CD
48722	261	8	pounds	pound	NNS
48722	261	9	of	of	IN
48722	261	10	cabbage	cabbage	NN
48722	261	11	makes	make	VBZ
48722	261	12	the	the	DT
48722	261	13	proper	proper	JJ
48722	261	14	strength	strength	NN
48722	261	15	of	of	IN
48722	261	16	brine	brine	NN
48722	261	17	to	to	TO
48722	261	18	produce	produce	VB
48722	261	19	the	the	DT
48722	261	20	best	good	JJS
48722	261	21	results	result	NNS
48722	261	22	.	.	.
48722	262	1	The	the	DT
48722	262	2	salt	salt	NN
48722	262	3	may	may	MD
48722	262	4	be	be	VB
48722	262	5	distributed	distribute	VBN
48722	262	6	as	as	IN
48722	262	7	the	the	DT
48722	262	8	cabbage	cabbage	NN
48722	262	9	is	be	VBZ
48722	262	10	packed	pack	VBN
48722	262	11	in	in	IN
48722	262	12	the	the	DT
48722	262	13	jar	jar	NN
48722	262	14	or	or	CC
48722	262	15	it	-PRON-	PRP
48722	262	16	may	may	MD
48722	262	17	be	be	VB
48722	262	18	mixed	mix	VBN
48722	262	19	with	with	IN
48722	262	20	the	the	DT
48722	262	21	shredded	shred	VBN
48722	262	22	cabbage	cabbage	NN
48722	262	23	before	before	IN
48722	262	24	being	be	VBG
48722	262	25	packed	pack	VBN
48722	262	26	.	.	.
48722	263	1	The	the	DT
48722	263	2	distribution	distribution	NN
48722	263	3	of	of	IN
48722	263	4	2	2	CD
48722	263	5	ounces	ounce	NNS
48722	263	6	of	of	IN
48722	263	7	salt	salt	NN
48722	263	8	with	with	IN
48722	263	9	every	every	DT
48722	263	10	5	5	CD
48722	263	11	pounds	pound	NNS
48722	263	12	of	of	IN
48722	263	13	cabbage	cabbage	NN
48722	263	14	probably	probably	RB
48722	263	15	is	be	VBZ
48722	263	16	the	the	DT
48722	263	17	best	good	JJS
48722	263	18	way	way	NN
48722	263	19	to	to	TO
48722	263	20	get	get	VB
48722	263	21	an	an	DT
48722	263	22	even	even	JJ
48722	263	23	distribution	distribution	NN
48722	263	24	.	.	.
48722	264	1	Pack	pack	VB
48722	264	2	the	the	DT
48722	264	3	cabbage	cabbage	NN
48722	264	4	firmly	firmly	RB
48722	264	5	,	,	,
48722	264	6	but	but	CC
48722	264	7	not	not	RB
48722	264	8	too	too	RB
48722	264	9	tightly	tightly	RB
48722	264	10	,	,	,
48722	264	11	in	in	IN
48722	264	12	the	the	DT
48722	264	13	jar	jar	NN
48722	264	14	or	or	CC
48722	264	15	keg	keg	NN
48722	264	16	.	.	.
48722	265	1	When	when	WRB
48722	265	2	full	full	JJ
48722	265	3	,	,	,
48722	265	4	cover	cover	VB
48722	265	5	with	with	IN
48722	265	6	a	a	DT
48722	265	7	clean	clean	JJ
48722	265	8	cloth	cloth	NN
48722	265	9	and	and	CC
48722	265	10	a	a	DT
48722	265	11	board	board	NN
48722	265	12	or	or	CC
48722	265	13	plate	plate	NN
48722	265	14	.	.	.
48722	266	1	On	on	IN
48722	266	2	the	the	DT
48722	266	3	cover	cover	NN
48722	266	4	place	place	NN
48722	266	5	a	a	DT
48722	266	6	weight	weight	NN
48722	266	7	heavy	heavy	JJ
48722	266	8	enough	enough	RB
48722	266	9	to	to	TO
48722	266	10	cause	cause	VB
48722	266	11	the	the	DT
48722	266	12	brine	brine	NN
48722	266	13	to	to	TO
48722	266	14	come	come	VB
48722	266	15	up	up	RP
48722	266	16	to	to	IN
48722	266	17	the	the	DT
48722	266	18	cover	cover	NN
48722	266	19	.	.	.
48722	267	1	If	if	IN
48722	267	2	the	the	DT
48722	267	3	jar	jar	NN
48722	267	4	is	be	VBZ
48722	267	5	kept	keep	VBN
48722	267	6	at	at	IN
48722	267	7	a	a	DT
48722	267	8	temperature	temperature	NN
48722	267	9	of	of	IN
48722	267	10	about	about	RB
48722	267	11	86	86	CD
48722	267	12	°	°	,
48722	267	13	F.	F.	NNP
48722	267	14	,	,	,
48722	267	15	fermentation	fermentation	NN
48722	267	16	will	will	MD
48722	267	17	start	start	VB
48722	267	18	promptly	promptly	RB
48722	267	19	.	.	.
48722	268	1	A	a	DT
48722	268	2	scum	scum	NN
48722	268	3	soon	soon	RB
48722	268	4	forms	form	VBZ
48722	268	5	on	on	IN
48722	268	6	the	the	DT
48722	268	7	surface	surface	NN
48722	268	8	of	of	IN
48722	268	9	the	the	DT
48722	268	10	brine	brine	NN
48722	268	11	.	.	.
48722	269	1	As	as	IN
48722	269	2	this	this	DT
48722	269	3	scum	scum	NN
48722	269	4	tends	tend	VBZ
48722	269	5	to	to	TO
48722	269	6	destroy	destroy	VB
48722	269	7	the	the	DT
48722	269	8	acidity	acidity	NN
48722	269	9	and	and	CC
48722	269	10	may	may	MD
48722	269	11	affect	affect	VB
48722	269	12	the	the	DT
48722	269	13	cabbage	cabbage	NN
48722	269	14	,	,	,
48722	269	15	it	-PRON-	PRP
48722	269	16	should	should	MD
48722	269	17	be	be	VB
48722	269	18	skimmed	skim	VBN
48722	269	19	off	off	RP
48722	269	20	from	from	IN
48722	269	21	time	time	NN
48722	269	22	to	to	IN
48722	269	23	time	time	NN
48722	269	24	.	.	.
48722	270	1	If	if	IN
48722	270	2	kept	keep	VBN
48722	270	3	at	at	IN
48722	270	4	86	86	CD
48722	270	5	°	°	,
48722	270	6	F.	F.	NNP
48722	270	7	,	,	,
48722	270	8	the	the	DT
48722	270	9	fermentation	fermentation	NN
48722	270	10	should	should	MD
48722	270	11	be	be	VB
48722	270	12	completed	complete	VBN
48722	270	13	in	in	IN
48722	270	14	six	six	CD
48722	270	15	to	to	TO
48722	270	16	eight	eight	CD
48722	270	17	days	day	NNS
48722	270	18	.	.	.
48722	271	1	A	a	DT
48722	271	2	well	well	RB
48722	271	3	-	-	HYPH
48722	271	4	fermented	ferment	VBN
48722	271	5	sauerkraut	sauerkraut	NN
48722	271	6	should	should	MD
48722	271	7	show	show	VB
48722	271	8	a	a	DT
48722	271	9	normal	normal	JJ
48722	271	10	acidity	acidity	NN
48722	271	11	of	of	IN
48722	271	12	approximately	approximately	RB
48722	271	13	+20	+20	CD
48722	271	14	,	,	,
48722	271	15	or	or	CC
48722	271	16	a	a	DT
48722	271	17	lactic	lactic	JJ
48722	271	18	acid	acid	JJ
48722	271	19	percentage	percentage	NN
48722	271	20	of	of	IN
48722	271	21	1.8	1.8	CD
48722	271	22	(	(	-LRB-
48722	271	23	p.	p.	NN
48722	271	24	16	16	CD
48722	271	25	)	)	-RRB-
48722	271	26	.	.	.
48722	272	1	After	after	IN
48722	272	2	fermentation	fermentation	NN
48722	272	3	is	be	VBZ
48722	272	4	complete	complete	JJ
48722	272	5	,	,	,
48722	272	6	set	set	VB
48722	272	7	the	the	DT
48722	272	8	sauerkraut	sauerkraut	NN
48722	272	9	in	in	IN
48722	272	10	a	a	DT
48722	272	11	cool	cool	JJ
48722	272	12	place	place	NN
48722	272	13	.	.	.
48722	273	1	If	if	IN
48722	273	2	the	the	DT
48722	273	3	cabbage	cabbage	NN
48722	273	4	is	be	VBZ
48722	273	5	fermented	ferment	VBN
48722	273	6	late	late	RB
48722	273	7	in	in	IN
48722	273	8	the	the	DT
48722	273	9	fall	fall	NN
48722	273	10	,	,	,
48722	273	11	or	or	CC
48722	273	12	if	if	IN
48722	273	13	it	-PRON-	PRP
48722	273	14	can	can	MD
48722	273	15	be	be	VB
48722	273	16	stored	store	VBN
48722	273	17	in	in	IN
48722	273	18	a	a	DT
48722	273	19	very	very	RB
48722	273	20	cool	cool	JJ
48722	273	21	place	place	NN
48722	273	22	,	,	,
48722	273	23	it	-PRON-	PRP
48722	273	24	may	may	MD
48722	273	25	not	not	RB
48722	273	26	be	be	VB
48722	273	27	necessary	necessary	JJ
48722	273	28	to	to	TO
48722	273	29	do	do	VB
48722	273	30	more	more	JJR
48722	273	31	than	than	IN
48722	273	32	keep	keep	VB
48722	273	33	the	the	DT
48722	273	34	surface	surface	NN
48722	273	35	skimmed	skim	VBN
48722	273	36	and	and	CC
48722	273	37	protected	protect	VBN
48722	273	38	from	from	IN
48722	273	39	insects	insect	NNS
48722	273	40	,	,	,
48722	273	41	etc	etc	FW
48722	273	42	.	.	.
48722	274	1	;	;	:
48722	274	2	otherwise	otherwise	RB
48722	274	3	it	-PRON-	PRP
48722	274	4	will	will	MD
48722	274	5	be	be	VB
48722	274	6	necessary	necessary	JJ
48722	274	7	to	to	TO
48722	274	8	resort	resort	VB
48722	274	9	to	to	IN
48722	274	10	one	one	CD
48722	274	11	of	of	IN
48722	274	12	the	the	DT
48722	274	13	following	follow	VBG
48722	274	14	measures	measure	NNS
48722	274	15	to	to	TO
48722	274	16	prevent	prevent	VB
48722	274	17	spoilage	spoilage	NN
48722	274	18	:	:	:
48722	274	19	(	(	-LRB-
48722	274	20	1	1	LS
48722	274	21	)	)	-RRB-
48722	274	22	Pour	pour	VB
48722	274	23	a	a	DT
48722	274	24	layer	layer	NN
48722	274	25	of	of	IN
48722	274	26	hot	hot	JJ
48722	274	27	paraffin	paraffin	NN
48722	274	28	over	over	IN
48722	274	29	the	the	DT
48722	274	30	surface	surface	NN
48722	274	31	,	,	,
48722	274	32	or	or	CC
48722	274	33	as	as	RB
48722	274	34	much	much	JJ
48722	274	35	of	of	IN
48722	274	36	it	-PRON-	PRP
48722	274	37	as	as	IN
48722	274	38	is	be	VBZ
48722	274	39	exposed	expose	VBN
48722	274	40	around	around	IN
48722	274	41	the	the	DT
48722	274	42	cover	cover	NN
48722	274	43	.	.	.
48722	275	1	Properly	properly	RB
48722	275	2	applied	apply	VBN
48722	275	3	to	to	IN
48722	275	4	a	a	DT
48722	275	5	clean	clean	JJ
48722	275	6	surface	surface	NN
48722	275	7	,	,	,
48722	275	8	this	this	DT
48722	275	9	effectually	effectually	RB
48722	275	10	seals	seal	VBZ
48722	275	11	the	the	DT
48722	275	12	jar	jar	NN
48722	275	13	and	and	CC
48722	275	14	protects	protect	VBZ
48722	275	15	the	the	DT
48722	275	16	contents	content	NNS
48722	275	17	from	from	IN
48722	275	18	contamination	contamination	NN
48722	275	19	.	.	.
48722	276	1	(	(	-LRB-
48722	276	2	2	2	LS
48722	276	3	)	)	-RRB-
48722	276	4	After	after	IN
48722	276	5	the	the	DT
48722	276	6	fermentation	fermentation	NN
48722	276	7	is	be	VBZ
48722	276	8	complete	complete	JJ
48722	276	9	,	,	,
48722	276	10	pack	pack	VB
48722	276	11	the	the	DT
48722	276	12	sauerkraut	sauerkraut	NN
48722	276	13	in	in	IN
48722	276	14	glass	glass	NN
48722	276	15	jars	jar	NNS
48722	276	16	,	,	,
48722	276	17	adding	add	VBG
48722	276	18	enough	enough	JJ
48722	276	19	of	of	IN
48722	276	20	the	the	DT
48722	276	21	"	"	``
48722	276	22	kraut	kraut	JJ
48722	276	23	"	"	''
48722	276	24	brine	brine	NN
48722	276	25	,	,	,
48722	276	26	or	or	CC
48722	276	27	a	a	DT
48722	276	28	weak	weak	JJ
48722	276	29	brine	brine	NN
48722	276	30	made	make	VBN
48722	276	31	by	by	IN
48722	276	32	adding	add	VBG
48722	276	33	an	an	DT
48722	276	34	ounce	ounce	NN
48722	276	35	of	of	IN
48722	276	36	salt	salt	NN
48722	276	37	to	to	IN
48722	276	38	a	a	DT
48722	276	39	quart	quart	NN
48722	276	40	of	of	IN
48722	276	41	water	water	NN
48722	276	42	,	,	,
48722	276	43	to	to	TO
48722	276	44	completely	completely	RB
48722	276	45	fill	fill	VB
48722	276	46	the	the	DT
48722	276	47	jars	jar	NNS
48722	276	48	.	.	.
48722	277	1	Seal	seal	VB
48722	277	2	the	the	DT
48722	277	3	jars	jar	NNS
48722	277	4	tight	tight	RB
48722	277	5	,	,	,
48722	277	6	and	and	CC
48722	277	7	set	set	VBD
48722	277	8	them	-PRON-	PRP
48722	277	9	away	away	RB
48722	277	10	in	in	IN
48722	277	11	a	a	DT
48722	277	12	cool	cool	JJ
48722	277	13	place	place	NN
48722	277	14	.	.	.
48722	278	1	The	the	DT
48722	278	2	second	second	JJ
48722	278	3	method	method	NN
48722	278	4	is	be	VBZ
48722	278	5	much	much	JJ
48722	278	6	to	to	TO
48722	278	7	be	be	VB
48722	278	8	p	p	NN
48722	278	9	referred	refer	VBN
48722	278	10	to	to	IN
48722	278	11	the	the	DT
48722	278	12	first	first	JJ
48722	278	13	.	.	.
48722	279	1	Sauerkraut	sauerkraut	NN
48722	279	2	properly	properly	RB
48722	279	3	fermented	ferment	VBN
48722	279	4	and	and	CC
48722	279	5	stored	store	VBN
48722	279	6	in	in	IN
48722	279	7	this	this	DT
48722	279	8	way	way	NN
48722	279	9	has	have	VBZ
48722	279	10	kept	keep	VBN
48722	279	11	throughout	throughout	IN
48722	279	12	a	a	DT
48722	279	13	season	season	NN
48722	279	14	in	in	IN
48722	279	15	good	good	JJ
48722	279	16	condition	condition	NN
48722	279	17	.	.	.
48722	280	1	Placing	place	VBG
48722	280	2	the	the	DT
48722	280	3	jars	jar	NNS
48722	280	4	before	before	IN
48722	280	5	sealing	seal	VBG
48722	280	6	in	in	IN
48722	280	7	a	a	DT
48722	280	8	water	water	NN
48722	280	9	bath	bath	NN
48722	280	10	and	and	CC
48722	280	11	heating	heating	NN
48722	280	12	until	until	IN
48722	280	13	the	the	DT
48722	280	14	center	center	NN
48722	280	15	of	of	IN
48722	280	16	the	the	DT
48722	280	17	jar	jar	NN
48722	280	18	shows	show	VBZ
48722	280	19	a	a	DT
48722	280	20	temperature	temperature	NN
48722	280	21	of	of	IN
48722	280	22	about	about	IN
48722	280	23	160	160	CD
48722	280	24	°	°	,
48722	280	25	F.	F.	NNP
48722	280	26	gives	give	VBZ
48722	280	27	an	an	DT
48722	280	28	additional	additional	JJ
48722	280	29	assurance	assurance	NN
48722	280	30	of	of	IN
48722	280	31	good	good	NN
48722	280	32	-	-	HYPH
48722	280	33	keeping	keep	VBG
48722	280	34	quality	quality	NN
48722	280	35	of	of	IN
48722	280	36	the	the	DT
48722	280	37	"	"	``
48722	280	38	kraut	kraut	NNP
48722	280	39	.	.	.
48722	280	40	"	"	''
48722	281	1	In	in	IN
48722	281	2	the	the	DT
48722	281	3	commercial	commercial	JJ
48722	281	4	canning	canning	NN
48722	281	5	of	of	IN
48722	281	6	sauerkraut	sauerkraut	NN
48722	281	7	,	,	,
48722	281	8	where	where	WRB
48722	281	9	conditions	condition	NNS
48722	281	10	and	and	CC
48722	281	11	length	length	NN
48722	281	12	of	of	IN
48722	281	13	storage	storage	NN
48722	281	14	can	can	MD
48722	281	15	not	not	RB
48722	281	16	be	be	VB
48722	281	17	controlled	control	VBN
48722	281	18	,	,	,
48722	281	19	heat	heat	NN
48722	281	20	must	must	MD
48722	281	21	always	always	RB
48722	281	22	be	be	VB
48722	281	23	used	use	VBN
48722	281	24	.	.	.
48722	282	1	FERMENTATION	FERMENTATION	NNP
48722	282	2	AND	and	CC
48722	282	3	SALTING	salting	NN
48722	282	4	OF	of	IN
48722	282	5	VEGETABLES	vegetables	NN
48722	282	6	OTHER	other	JJ
48722	282	7	THAN	than	IN
48722	282	8	CUCUMBERS	cucumber	NNS
48722	282	9	AND	and	CC
48722	282	10	CABBAGE	cabbage	NN
48722	282	11	There	there	EX
48722	282	12	are	be	VBP
48722	282	13	three	three	CD
48722	282	14	methods	method	NNS
48722	282	15	of	of	IN
48722	282	16	preserving	preserve	VBG
48722	282	17	vegetables	vegetable	NNS
48722	282	18	by	by	IN
48722	282	19	the	the	DT
48722	282	20	use	use	NN
48722	282	21	of	of	IN
48722	282	22	salt	salt	NN
48722	282	23	:	:	:
48722	282	24	FERMENTATION	FERMENTATION	VBN
48722	282	25	IN	in	IN
48722	282	26	AN	an	DT
48722	282	27	ADDED	added	JJ
48722	282	28	BRINE	brine	NN
48722	282	29	Experiments	experiment	NNS
48722	282	30	have	have	VBP
48722	282	31	shown	show	VBN
48722	282	32	that	that	IN
48722	282	33	string	string	NN
48722	282	34	beans	bean	NNS
48722	282	35	,	,	,
48722	282	36	green	green	JJ
48722	282	37	tomatoes	tomato	NNS
48722	282	38	,	,	,
48722	282	39	beets	beet	NNS
48722	282	40	,	,	,
48722	282	41	chayotes	chayote	NNS
48722	282	42	,	,	,
48722	282	43	mango	mango	NN
48722	282	44	melons	melon	NNS
48722	282	45	,	,	,
48722	282	46	burr	burr	NNP
48722	282	47	gherkins	gherkin	NNS
48722	282	48	,	,	,
48722	282	49	cauliflower	cauliflower	NN
48722	282	50	,	,	,
48722	282	51	and	and	CC
48722	282	52	corn	corn	NN
48722	282	53	(	(	-LRB-
48722	282	54	on	on	IN
48722	282	55	cob	cob	NNP
48722	282	56	)	)	-RRB-
48722	282	57	may	may	MD
48722	282	58	be	be	VB
48722	282	59	well	well	RB
48722	282	60	preserved	preserve	VBN
48722	282	61	in	in	IN
48722	282	62	a	a	DT
48722	282	63	10	10	CD
48722	282	64	per	per	NN
48722	282	65	cent	cent	NN
48722	282	66	brine	brine	NN
48722	282	67	(	(	-LRB-
48722	282	68	40	40	CD
48722	282	69	°	°	NNS
48722	282	70	on	on	IN
48722	282	71	the	the	DT
48722	282	72	salinometer	salinometer	NN
48722	282	73	scale	scale	NN
48722	282	74	)	)	-RRB-
48722	282	75	for	for	IN
48722	282	76	several	several	JJ
48722	282	77	months	month	NNS
48722	282	78	.	.	.
48722	283	1	Peppers	pepper	NNS
48722	283	2	and	and	CC
48722	283	3	onions	onion	NNS
48722	283	4	are	be	VBP
48722	283	5	better	well	RBR
48722	283	6	preserved	preserve	VBN
48722	283	7	in	in	IN
48722	283	8	an	an	DT
48722	283	9	80	80	CD
48722	283	10	°	°	NNS
48722	283	11	brine	brine	NN
48722	283	12	.	.	.
48722	284	1	The	the	DT
48722	284	2	brine	brine	NN
48722	284	3	must	must	MD
48722	284	4	be	be	VB
48722	284	5	maintained	maintain	VBN
48722	284	6	at	at	IN
48722	284	7	its	-PRON-	PRP$
48722	284	8	original	original	JJ
48722	284	9	strength	strength	NN
48722	284	10	by	by	IN
48722	284	11	the	the	DT
48722	284	12	addition	addition	NN
48722	284	13	of	of	IN
48722	284	14	salt	salt	NN
48722	284	15	,	,	,
48722	284	16	and	and	CC
48722	284	17	the	the	DT
48722	284	18	surface	surface	NN
48722	284	19	of	of	IN
48722	284	20	the	the	DT
48722	284	21	brine	brine	NN
48722	284	22	must	must	MD
48722	284	23	be	be	VB
48722	284	24	kept	keep	VBN
48722	284	25	free	free	JJ
48722	284	26	from	from	IN
48722	284	27	scum	scum	NN
48722	284	28	.	.	.
48722	285	1	Some	some	DT
48722	285	2	of	of	IN
48722	285	3	the	the	DT
48722	285	4	vegetables	vegetable	NNS
48722	285	5	listed	list	VBN
48722	285	6	,	,	,
48722	285	7	notably	notably	RB
48722	285	8	string	stre	VBG
48722	285	9	beans	bean	NNS
48722	285	10	and	and	CC
48722	285	11	green	green	JJ
48722	285	12	tomatoes	tomato	NNS
48722	285	13	,	,	,
48722	285	14	are	be	VBP
48722	285	15	well	well	RB
48722	285	16	adapted	adapt	VBN
48722	285	17	to	to	IN
48722	285	18	fermentation	fermentation	NN
48722	285	19	in	in	IN
48722	285	20	a	a	DT
48722	285	21	weak	weak	JJ
48722	285	22	brine	brine	NN
48722	285	23	(	(	-LRB-
48722	285	24	5	5	CD
48722	285	25	per	per	NN
48722	285	26	cent	cent	NN
48722	285	27	salt	salt	NN
48722	285	28	)	)	-RRB-
48722	285	29	,	,	,
48722	285	30	in	in	IN
48722	285	31	which	which	WDT
48722	285	32	case	case	NN
48722	285	33	dill	dill	NN
48722	285	34	and	and	CC
48722	285	35	other	other	JJ
48722	285	36	spices	spice	NNS
48722	285	37	may	may	MD
48722	285	38	be	be	VB
48722	285	39	added	add	VBN
48722	285	40	.	.	.
48722	286	1	The	the	DT
48722	286	2	general	general	JJ
48722	286	3	directions	direction	NNS
48722	286	4	given	give	VBN
48722	286	5	for	for	IN
48722	286	6	dill	dill	NNP
48722	286	7	pickles	pickle	NNS
48722	286	8	(	(	-LRB-
48722	286	9	p.	p.	NN
48722	286	10	8)	8)	CD
48722	286	11	should	should	MD
48722	286	12	be	be	VB
48722	286	13	followed	follow	VBN
48722	286	14	.	.	.
48722	287	1	FERMENTATION	FERMENTATION	VBN
48722	287	2	IN	in	IN
48722	287	3	BRINE	BRINE	NNP
48722	287	4	PRODUCED	PRODUCED	NNS
48722	287	5	BY	by	IN
48722	287	6	DRY	DRY	NNP
48722	287	7	SALTING	salt	VBG
48722	287	8	This	this	DT
48722	287	9	method	method	NN
48722	287	10	,	,	,
48722	287	11	of	of	IN
48722	287	12	course	course	NN
48722	287	13	,	,	,
48722	287	14	can	can	MD
48722	287	15	be	be	VB
48722	287	16	used	use	VBN
48722	287	17	only	only	RB
48722	287	18	for	for	IN
48722	287	19	vegetables	vegetable	NNS
48722	287	20	which	which	WDT
48722	287	21	contain	contain	VBP
48722	287	22	enough	enough	JJ
48722	287	23	water	water	NN
48722	287	24	to	to	TO
48722	287	25	make	make	VB
48722	287	26	their	-PRON-	PRP$
48722	287	27	own	own	JJ
48722	287	28	brine	brine	NN
48722	287	29	.	.	.
48722	288	1	String	string	NN
48722	288	2	beans	bean	NNS
48722	288	3	,	,	,
48722	288	4	if	if	IN
48722	288	5	young	young	JJ
48722	288	6	and	and	CC
48722	288	7	tender	tender	JJ
48722	288	8	,	,	,
48722	288	9	may	may	MD
48722	288	10	be	be	VB
48722	288	11	preserved	preserve	VBN
48722	288	12	in	in	IN
48722	288	13	this	this	DT
48722	288	14	way	way	NN
48722	288	15	.	.	.
48722	289	1	Remove	remove	VB
48722	289	2	tips	tip	NNS
48722	289	3	and	and	CC
48722	289	4	strings	string	NNS
48722	289	5	,	,	,
48722	289	6	and	and	CC
48722	289	7	,	,	,
48722	289	8	if	if	IN
48722	289	9	the	the	DT
48722	289	10	pods	pod	NNS
48722	289	11	are	be	VBP
48722	289	12	large	large	JJ
48722	289	13	,	,	,
48722	289	14	break	break	VB
48722	289	15	them	-PRON-	PRP
48722	289	16	in	in	IN
48722	289	17	two	two	CD
48722	289	18	.	.	.
48722	290	1	Older	old	JJR
48722	290	2	beans	bean	NNS
48722	290	3	,	,	,
48722	290	4	and	and	CC
48722	290	5	doubtless	doubtless	RB
48722	290	6	other	other	JJ
48722	290	7	vegetables	vegetable	NNS
48722	290	8	,	,	,
48722	290	9	could	could	MD
48722	290	10	be	be	VB
48722	290	11	preserved	preserve	VBN
48722	290	12	by	by	IN
48722	290	13	this	this	DT
48722	290	14	method	method	NN
48722	290	15	if	if	IN
48722	290	16	first	first	RB
48722	290	17	shredded	shred	VBN
48722	290	18	in	in	IN
48722	290	19	the	the	DT
48722	290	20	same	same	JJ
48722	290	21	manner	manner	NN
48722	290	22	as	as	IN
48722	290	23	cabbage	cabbage	NN
48722	290	24	(	(	-LRB-
48722	290	25	p.	p.	NN
48722	290	26	10	10	CD
48722	290	27	)	)	-RRB-
48722	290	28	.	.	.
48722	291	1	Use	use	VB
48722	291	2	salt	salt	NN
48722	291	3	equal	equal	JJ
48722	291	4	to	to	IN
48722	291	5	3	3	CD
48722	291	6	per	per	NN
48722	291	7	cent	cent	NN
48722	291	8	of	of	IN
48722	291	9	the	the	DT
48722	291	10	weight	weight	NN
48722	291	11	of	of	IN
48722	291	12	the	the	DT
48722	291	13	vegetables	vegetable	NNS
48722	291	14	(	(	-LRB-
48722	291	15	1	1	CD
48722	291	16	ounce	ounce	NN
48722	291	17	salt	salt	NN
48722	291	18	to	to	IN
48722	291	19	about	about	RB
48722	291	20	2	2	CD
48722	291	21	pounds	pound	NNS
48722	291	22	vegetables	vegetable	NNS
48722	291	23	)	)	-RRB-
48722	291	24	.	.	.
48722	292	1	SALTING	salt	VBG
48722	292	2	WITHOUT	without	IN
48722	292	3	FERMENTATION	fermentation	NN
48722	292	4	Enough	enough	JJ
48722	292	5	salt	salt	NN
48722	292	6	to	to	TO
48722	292	7	prevent	prevent	VB
48722	292	8	all	all	DT
48722	292	9	bacterial	bacterial	JJ
48722	292	10	action	action	NN
48722	292	11	must	must	MD
48722	292	12	be	be	VB
48722	292	13	added	add	VBN
48722	292	14	.	.	.
48722	293	1	Wash	wash	VB
48722	293	2	and	and	CC
48722	293	3	weigh	weigh	VB
48722	293	4	the	the	DT
48722	293	5	vegetables	vegetable	NNS
48722	293	6	.	.	.
48722	294	1	Mix	mix	VB
48722	294	2	with	with	IN
48722	294	3	them	-PRON-	PRP
48722	294	4	thoroughly	thoroughly	RB
48722	294	5	one	one	CD
48722	294	6	-	-	HYPH
48722	294	7	fourth	fourth	NN
48722	294	8	their	-PRON-	PRP$
48722	294	9	weight	weight	NN
48722	294	10	of	of	IN
48722	294	11	salt	salt	NN
48722	294	12	.	.	.
48722	295	1	If	if	IN
48722	295	2	after	after	IN
48722	295	3	the	the	DT
48722	295	4	addition	addition	NN
48722	295	5	of	of	IN
48722	295	6	pressure	pressure	NN
48722	295	7	there	there	EX
48722	295	8	is	be	VBZ
48722	295	9	not	not	RB
48722	295	10	enough	enough	JJ
48722	295	11	brine	brine	NN
48722	295	12	to	to	TO
48722	295	13	cover	cover	VB
48722	295	14	the	the	DT
48722	295	15	product	product	NN
48722	295	16	,	,	,
48722	295	17	add	add	VB
48722	295	18	brine	brine	NN
48722	295	19	made	make	VBN
48722	295	20	by	by	IN
48722	295	21	dissolving	dissolve	VBG
48722	295	22	1	1	CD
48722	295	23	pound	pound	NN
48722	295	24	of	of	IN
48722	295	25	salt	salt	NN
48722	295	26	in	in	IN
48722	295	27	2	2	CD
48722	295	28	quarts	quart	NNS
48722	295	29	of	of	IN
48722	295	30	water	water	NN
48722	295	31	.	.	.
48722	296	1	As	as	RB
48722	296	2	soon	soon	RB
48722	296	3	as	as	IN
48722	296	4	bubbling	bubble	VBG
48722	296	5	ceases	cease	NNS
48722	296	6	,	,	,
48722	296	7	protect	protect	VB
48722	296	8	the	the	DT
48722	296	9	surface	surface	NN
48722	296	10	by	by	IN
48722	296	11	covering	cover	VBG
48722	296	12	with	with	IN
48722	296	13	paraffin	paraffin	NN
48722	296	14	.	.	.
48722	297	1	This	this	DT
48722	297	2	method	method	NN
48722	297	3	is	be	VBZ
48722	297	4	especially	especially	RB
48722	297	5	well	well	RB
48722	297	6	adapted	adapted	JJ
48722	297	7	to	to	IN
48722	297	8	vegetables	vegetable	NNS
48722	297	9	in	in	IN
48722	297	10	which	which	WDT
48722	297	11	the	the	DT
48722	297	12	sugar	sugar	NN
48722	297	13	content	content	NN
48722	297	14	is	be	VBZ
48722	297	15	too	too	RB
48722	297	16	low	low	JJ
48722	297	17	to	to	TO
48722	297	18	produce	produce	VB
48722	297	19	a	a	DT
48722	297	20	successful	successful	JJ
48722	297	21	fermentation	fermentation	NN
48722	297	22	,	,	,
48722	297	23	such	such	JJ
48722	297	24	as	as	IN
48722	297	25	chard	chard	NN
48722	297	26	,	,	,
48722	297	27	spinach	spinach	NN
48722	297	28	,	,	,
48722	297	29	and	and	CC
48722	297	30	dandelions	dandelion	NNS
48722	297	31	.	.	.
48722	298	1	Corn	corn	NN
48722	298	2	can	can	MD
48722	298	3	also	also	RB
48722	298	4	be	be	VB
48722	298	5	well	well	RB
48722	298	6	preserved	preserve	VBN
48722	298	7	in	in	IN
48722	298	8	this	this	DT
48722	298	9	way	way	NN
48722	298	10	.	.	.
48722	299	1	Husk	husk	VB
48722	299	2	it	-PRON-	PRP
48722	299	3	and	and	CC
48722	299	4	remove	remove	VB
48722	299	5	the	the	DT
48722	299	6	silk	silk	NN
48722	299	7	.	.	.
48722	300	1	Cook	cook	VB
48722	300	2	it	-PRON-	PRP
48722	300	3	in	in	IN
48722	300	4	boiling	boil	VBG
48722	300	5	water	water	NN
48722	300	6	for	for	IN
48722	300	7	10	10	CD
48722	300	8	minutes	minute	NNS
48722	300	9	,	,	,
48722	300	10	to	to	TO
48722	300	11	set	set	VB
48722	300	12	the	the	DT
48722	300	13	milk	milk	NN
48722	300	14	.	.	.
48722	301	1	Then	then	RB
48722	301	2	cut	cut	VB
48722	301	3	the	the	DT
48722	301	4	corn	corn	NN
48722	301	5	from	from	IN
48722	301	6	the	the	DT
48722	301	7	cob	cob	NN
48722	301	8	with	with	IN
48722	301	9	a	a	DT
48722	301	10	sharp	sharp	JJ
48722	301	11	knife	knife	NN
48722	301	12	,	,	,
48722	301	13	weigh	weigh	VB
48722	301	14	it	-PRON-	PRP
48722	301	15	,	,	,
48722	301	16	and	and	CC
48722	301	17	pack	pack	VB
48722	301	18	it	-PRON-	PRP
48722	301	19	in	in	IN
48722	301	20	layers	layer	NNS
48722	301	21	,	,	,
48722	301	22	with	with	IN
48722	301	23	one	one	CD
48722	301	24	-	-	HYPH
48722	301	25	fourth	fourth	NN
48722	301	26	its	-PRON-	PRP$
48722	301	27	weight	weight	NN
48722	301	28	of	of	IN
48722	301	29	fine	fine	JJ
48722	301	30	salt	salt	NN
48722	301	31	.	.	.
48722	302	1	The	the	DT
48722	302	2	methods	method	NNS
48722	302	3	of	of	IN
48722	302	4	preservation	preservation	NN
48722	302	5	outlined	outline	VBN
48722	302	6	are	be	VBP
48722	302	7	not	not	RB
48722	302	8	limited	limit	VBN
48722	302	9	to	to	IN
48722	302	10	vegetables	vegetable	NNS
48722	302	11	.	.	.
48722	303	1	Solid	solid	JJ
48722	303	2	fruits	fruit	NNS
48722	303	3	,	,	,
48722	303	4	like	like	IN
48722	303	5	clingstone	clingstone	JJ
48722	303	6	peaches	peach	NNS
48722	303	7	and	and	CC
48722	303	8	Kieffer	Kieffer	NNP
48722	303	9	pears	pear	NNS
48722	303	10	,	,	,
48722	303	11	can	can	MD
48722	303	12	be	be	VB
48722	303	13	preserved	preserve	VBN
48722	303	14	in	in	IN
48722	303	15	an	an	DT
48722	303	16	80	80	CD
48722	303	17	°	°	NNS
48722	303	18	brine	brine	NN
48722	303	19	for	for	IN
48722	303	20	as	as	RB
48722	303	21	long	long	JJ
48722	303	22	as	as	IN
48722	303	23	six	six	CD
48722	303	24	months	month	NNS
48722	303	25	.	.	.
48722	304	1	After	after	IN
48722	304	2	the	the	DT
48722	304	3	salt	salt	NN
48722	304	4	has	have	VBZ
48722	304	5	been	be	VBN
48722	304	6	soaked	soak	VBN
48722	304	7	out	out	RP
48722	304	8	,	,	,
48722	304	9	they	-PRON-	PRP
48722	304	10	may	may	MD
48722	304	11	be	be	VB
48722	304	12	worked	work	VBN
48722	304	13	up	up	RP
48722	304	14	into	into	IN
48722	304	15	desirable	desirable	JJ
48722	304	16	products	product	NNS
48722	304	17	by	by	IN
48722	304	18	the	the	DT
48722	304	19	use	use	NN
48722	304	20	of	of	IN
48722	304	21	spices	spice	NNS
48722	304	22	,	,	,
48722	304	23	vinegar	vinegar	NN
48722	304	24	,	,	,
48722	304	25	sugar	sugar	NN
48722	304	26	,	,	,
48722	304	27	etc	etc	FW
48722	304	28	.	.	.
48722	305	1	Soft	soft	JJ
48722	305	2	fruits	fruit	NNS
48722	305	3	,	,	,
48722	305	4	like	like	IN
48722	305	5	Elberta	Elberta	NNP
48722	305	6	peaches	peach	NNS
48722	305	7	and	and	CC
48722	305	8	Bartlett	Bartlett	NNP
48722	305	9	pears	pear	NNS
48722	305	10	,	,	,
48722	305	11	are	be	VBP
48722	305	12	best	well	RBS
48722	305	13	preserved	preserve	VBN
48722	305	14	in	in	IN
48722	305	15	weak	weak	JJ
48722	305	16	vinegar	vinegar	NN
48722	305	17	(	(	-LRB-
48722	305	18	2	2	CD
48722	305	19	per	per	NN
48722	305	20	cent	cent	NN
48722	305	21	acetic	acetic	JJ
48722	305	22	acid	acid	NN
48722	305	23	)	)	-RRB-
48722	305	24	.	.	.
48722	306	1	[	[	-LRB-
48722	306	2	3	3	CD
48722	306	3	]	]	-RRB-
48722	306	4	[	[	-LRB-
48722	306	5	3	3	CD
48722	306	6	]	]	-RRB-
48722	306	7	Report	Report	NNP
48722	306	8	of	of	IN
48722	306	9	an	an	DT
48722	306	10	investigation	investigation	NN
48722	306	11	in	in	IN
48722	306	12	the	the	DT
48722	306	13	Bureau	Bureau	NNP
48722	306	14	of	of	IN
48722	306	15	Chemistry	Chemistry	NNP
48722	306	16	on	on	IN
48722	306	17	the	the	DT
48722	306	18	utilization	utilization	NN
48722	306	19	of	of	IN
48722	306	20	brined	brined	JJ
48722	306	21	products	product	NNS
48722	306	22	,	,	,
48722	306	23	by	by	IN
48722	306	24	Rhea	Rhea	NNP
48722	306	25	C.	C.	NNP
48722	306	26	Scott	Scott	NNP
48722	306	27	,	,	,
48722	306	28	1919	1919	CD
48722	306	29	.	.	.
48722	307	1	CAUSES	cause	NNS
48722	307	2	OF	of	IN
48722	307	3	FAILURE	failure	IN
48722	307	4	SOFT	soft	JJ
48722	307	5	OR	or	CC
48722	307	6	SLIPPERY	slippery	NN
48722	307	7	PICKLES	pickle	NNS
48722	307	8	A	a	DT
48722	307	9	soft	soft	JJ
48722	307	10	or	or	CC
48722	307	11	slippery	slippery	JJ
48722	307	12	condition	condition	NN
48722	307	13	,	,	,
48722	307	14	one	one	CD
48722	307	15	of	of	IN
48722	307	16	the	the	DT
48722	307	17	most	most	RBS
48722	307	18	common	common	JJ
48722	307	19	forms	form	NNS
48722	307	20	of	of	IN
48722	307	21	spoilage	spoilage	NN
48722	307	22	in	in	IN
48722	307	23	making	make	VBG
48722	307	24	pickles	pickle	NNS
48722	307	25	,	,	,
48722	307	26	is	be	VBZ
48722	307	27	the	the	DT
48722	307	28	result	result	NN
48722	307	29	of	of	IN
48722	307	30	bacterial	bacterial	JJ
48722	307	31	action	action	NN
48722	307	32	.	.	.
48722	308	1	It	-PRON-	PRP
48722	308	2	always	always	RB
48722	308	3	occurs	occur	VBZ
48722	308	4	when	when	WRB
48722	308	5	pickles	pickle	NNS
48722	308	6	are	be	VBP
48722	308	7	exposed	expose	VBN
48722	308	8	above	above	IN
48722	308	9	the	the	DT
48722	308	10	brine	brine	NN
48722	308	11	and	and	CC
48722	308	12	very	very	RB
48722	308	13	often	often	RB
48722	308	14	when	when	WRB
48722	308	15	the	the	DT
48722	308	16	brine	brine	NN
48722	308	17	is	be	VBZ
48722	308	18	too	too	RB
48722	308	19	weak	weak	JJ
48722	308	20	to	to	TO
48722	308	21	prevent	prevent	VB
48722	308	22	the	the	DT
48722	308	23	growth	growth	NN
48722	308	24	of	of	IN
48722	308	25	spoilage	spoilage	NN
48722	308	26	organisms	organism	NNS
48722	308	27	.	.	.
48722	309	1	To	to	TO
48722	309	2	prevent	prevent	VB
48722	309	3	it	-PRON-	PRP
48722	309	4	keep	keep	VB
48722	309	5	the	the	DT
48722	309	6	pickles	pickle	NNS
48722	309	7	well	well	RB
48722	309	8	below	below	IN
48722	309	9	the	the	DT
48722	309	10	brine	brine	NN
48722	309	11	and	and	CC
48722	309	12	the	the	DT
48722	309	13	brine	brine	NN
48722	309	14	at	at	IN
48722	309	15	the	the	DT
48722	309	16	proper	proper	JJ
48722	309	17	strength	strength	NN
48722	309	18	.	.	.
48722	310	1	To	to	TO
48722	310	2	keep	keep	VB
48722	310	3	pickles	pickle	NNS
48722	310	4	for	for	IN
48722	310	5	more	more	JJR
48722	310	6	than	than	IN
48722	310	7	a	a	DT
48722	310	8	very	very	RB
48722	310	9	few	few	JJ
48722	310	10	weeks	week	NNS
48722	310	11	a	a	DT
48722	310	12	brine	brine	NN
48722	310	13	should	should	MD
48722	310	14	contain	contain	VB
48722	310	15	10	10	CD
48722	310	16	per	per	IN
48722	310	17	cent	cent	NN
48722	310	18	of	of	IN
48722	310	19	salt	salt	NN
48722	310	20	.	.	.
48722	311	1	Once	once	IN
48722	311	2	pickles	pickle	NNS
48722	311	3	have	have	VBP
48722	311	4	become	become	VBN
48722	311	5	soft	soft	JJ
48722	311	6	or	or	CC
48722	311	7	slippery	slippery	JJ
48722	311	8	as	as	IN
48722	311	9	a	a	DT
48722	311	10	result	result	NN
48722	311	11	of	of	IN
48722	311	12	bacterial	bacterial	JJ
48722	311	13	action	action	NN
48722	311	14	no	no	DT
48722	311	15	treatment	treatment	NN
48722	311	16	will	will	MD
48722	311	17	restore	restore	VB
48722	311	18	them	-PRON-	PRP
48722	311	19	to	to	IN
48722	311	20	a	a	DT
48722	311	21	normal	normal	JJ
48722	311	22	condition	condition	NN
48722	311	23	.	.	.
48722	312	1	HOLLOW	HOLLOW	NNP
48722	312	2	PICKLES	pickle	VBD
48722	312	3	Hollow	hollow	JJ
48722	312	4	pickles	pickle	NNS
48722	312	5	may	may	MD
48722	312	6	occur	occur	VB
48722	312	7	during	during	IN
48722	312	8	the	the	DT
48722	312	9	process	process	NN
48722	312	10	of	of	IN
48722	312	11	curing	cure	VBG
48722	312	12	.	.	.
48722	313	1	This	this	DT
48722	313	2	condition	condition	NN
48722	313	3	,	,	,
48722	313	4	however	however	RB
48722	313	5	,	,	,
48722	313	6	does	do	VBZ
48722	313	7	not	not	RB
48722	313	8	mean	mean	VB
48722	313	9	a	a	DT
48722	313	10	total	total	JJ
48722	313	11	loss	loss	NN
48722	313	12	,	,	,
48722	313	13	for	for	IN
48722	313	14	hollow	hollow	JJ
48722	313	15	pickles	pickle	NNS
48722	313	16	may	may	MD
48722	313	17	be	be	VB
48722	313	18	utilized	utilize	VBN
48722	313	19	in	in	IN
48722	313	20	making	make	VBG
48722	313	21	mixed	mixed	JJ
48722	313	22	pickles	pickle	NNS
48722	313	23	or	or	CC
48722	313	24	certain	certain	JJ
48722	313	25	forms	form	NNS
48722	313	26	of	of	IN
48722	313	27	relish	relish	NN
48722	313	28	.	.	.
48722	314	1	While	while	IN
48722	314	2	there	there	EX
48722	314	3	are	be	VBP
48722	314	4	good	good	JJ
48722	314	5	reasons	reason	NNS
48722	314	6	to	to	TO
48722	314	7	believe	believe	VB
48722	314	8	that	that	IN
48722	314	9	hollow	hollow	JJ
48722	314	10	pickles	pickle	NNS
48722	314	11	are	be	VBP
48722	314	12	the	the	DT
48722	314	13	result	result	NN
48722	314	14	of	of	IN
48722	314	15	a	a	DT
48722	314	16	faulty	faulty	JJ
48722	314	17	development	development	NN
48722	314	18	or	or	CC
48722	314	19	nutrition	nutrition	NN
48722	314	20	of	of	IN
48722	314	21	the	the	DT
48722	314	22	cucumber	cucumber	NN
48722	314	23	,	,	,
48722	314	24	there	there	EX
48722	314	25	is	be	VBZ
48722	314	26	also	also	RB
48722	314	27	a	a	DT
48722	314	28	strong	strong	JJ
48722	314	29	probability	probability	NN
48722	314	30	that	that	WDT
48722	314	31	incorrect	incorrect	JJ
48722	314	32	methods	method	NNS
48722	314	33	may	may	MD
48722	314	34	contribute	contribute	VB
48722	314	35	to	to	IN
48722	314	36	their	-PRON-	PRP$
48722	314	37	formation	formation	NN
48722	314	38	.	.	.
48722	315	1	One	one	CD
48722	315	2	of	of	IN
48722	315	3	these	these	DT
48722	315	4	is	be	VBZ
48722	315	5	allowing	allow	VBG
48722	315	6	too	too	RB
48722	315	7	long	long	RB
48722	315	8	a	a	DT
48722	315	9	time	time	NN
48722	315	10	to	to	TO
48722	315	11	intervene	intervene	VB
48722	315	12	between	between	IN
48722	315	13	gathering	gathering	NN
48722	315	14	and	and	CC
48722	315	15	brining	brining	NN
48722	315	16	.	.	.
48722	316	1	This	this	DT
48722	316	2	period	period	NN
48722	316	3	should	should	MD
48722	316	4	not	not	RB
48722	316	5	exceed	exceed	VB
48722	316	6	21	21	CD
48722	316	7	hours	hour	NNS
48722	316	8	.	.	.
48722	317	1	Hollow	hollow	JJ
48722	317	2	pickles	pickle	NNS
48722	317	3	frequently	frequently	RB
48722	317	4	become	become	VBP
48722	317	5	floaters	floater	NNS
48722	317	6	.	.	.
48722	318	1	Sound	sound	JJ
48722	318	2	cucumbers	cucumber	NNS
48722	318	3	properly	properly	RB
48722	318	4	cured	cure	VBN
48722	318	5	do	do	VBP
48722	318	6	not	not	RB
48722	318	7	float	float	VB
48722	318	8	,	,	,
48722	318	9	but	but	CC
48722	318	10	any	any	DT
48722	318	11	condition	condition	NN
48722	318	12	which	which	WDT
48722	318	13	operates	operate	VBZ
48722	318	14	to	to	TO
48722	318	15	lower	lower	VB
48722	318	16	their	-PRON-	PRP$
48722	318	17	relative	relative	JJ
48722	318	18	weight	weight	NN
48722	318	19	,	,	,
48722	318	20	such	such	JJ
48722	318	21	as	as	IN
48722	318	22	gaseous	gaseous	JJ
48722	318	23	distention	distention	NN
48722	318	24	,	,	,
48722	318	25	may	may	MD
48722	318	26	cause	cause	VB
48722	318	27	them	-PRON-	PRP
48722	318	28	to	to	TO
48722	318	29	rise	rise	VB
48722	318	30	to	to	IN
48722	318	31	the	the	DT
48722	318	32	surface	surface	NN
48722	318	33	.	.	.
48722	319	1	EFFECT	effect	NN
48722	319	2	OF	of	IN
48722	319	3	HARD	HARD	NNP
48722	319	4	WATER	WATER	NNP
48722	319	5	So	so	RB
48722	319	6	-	-	HYPH
48722	319	7	called	call	VBN
48722	319	8	hard	hard	JJ
48722	319	9	waters	water	NNS
48722	319	10	should	should	MD
48722	319	11	not	not	RB
48722	319	12	be	be	VB
48722	319	13	used	use	VBN
48722	319	14	in	in	IN
48722	319	15	making	make	VBG
48722	319	16	a	a	DT
48722	319	17	brine	brine	NN
48722	319	18	.	.	.
48722	320	1	The	the	DT
48722	320	2	presence	presence	NN
48722	320	3	of	of	IN
48722	320	4	large	large	JJ
48722	320	5	quantities	quantity	NNS
48722	320	6	of	of	IN
48722	320	7	calcium	calcium	NN
48722	320	8	salts	salt	NNS
48722	320	9	and	and	CC
48722	320	10	possibly	possibly	RB
48722	320	11	other	other	JJ
48722	320	12	salts	salt	NNS
48722	320	13	found	find	VBN
48722	320	14	in	in	IN
48722	320	15	many	many	JJ
48722	320	16	natural	natural	JJ
48722	320	17	waters	water	NNS
48722	320	18	may	may	MD
48722	320	19	prevent	prevent	VB
48722	320	20	the	the	DT
48722	320	21	proper	proper	JJ
48722	320	22	acid	acid	NN
48722	320	23	formation	formation	NN
48722	320	24	,	,	,
48722	320	25	thus	thus	RB
48722	320	26	interfering	interfere	VBG
48722	320	27	with	with	IN
48722	320	28	normal	normal	JJ
48722	320	29	curing	curing	NN
48722	320	30	.	.	.
48722	321	1	The	the	DT
48722	321	2	addition	addition	NN
48722	321	3	of	of	IN
48722	321	4	a	a	DT
48722	321	5	small	small	JJ
48722	321	6	quantity	quantity	NN
48722	321	7	of	of	IN
48722	321	8	vinegar	vinegar	NN
48722	321	9	serves	serve	VBZ
48722	321	10	to	to	TO
48722	321	11	overcome	overcome	VB
48722	321	12	alkalinity	alkalinity	NN
48722	321	13	when	when	WRB
48722	321	14	hard	hard	JJ
48722	321	15	water	water	NN
48722	321	16	must	must	MD
48722	321	17	be	be	VB
48722	321	18	used	use	VBN
48722	321	19	.	.	.
48722	322	1	If	if	IN
48722	322	2	present	present	JJ
48722	322	3	in	in	IN
48722	322	4	any	any	DT
48722	322	5	appreciable	appreciable	JJ
48722	322	6	quantity	quantity	NN
48722	322	7	,	,	,
48722	322	8	iron	iron	NN
48722	322	9	is	be	VBZ
48722	322	10	objectionable	objectionable	JJ
48722	322	11	,	,	,
48722	322	12	causing	cause	VBG
48722	322	13	a	a	DT
48722	322	14	blackening	blackening	NN
48722	322	15	of	of	IN
48722	322	16	the	the	DT
48722	322	17	pickles	pickle	NNS
48722	322	18	under	under	IN
48722	322	19	some	some	DT
48722	322	20	conditions	condition	NNS
48722	322	21	.	.	.
48722	323	1	SHRIVELING	shriveling	NN
48722	323	2	Shriveling	shriveling	NN
48722	323	3	of	of	IN
48722	323	4	pickles	pickle	NNS
48722	323	5	often	often	RB
48722	323	6	occurs	occur	VBZ
48722	323	7	when	when	WRB
48722	323	8	they	-PRON-	PRP
48722	323	9	have	have	VBP
48722	323	10	been	be	VBN
48722	323	11	placed	place	VBN
48722	323	12	at	at	IN
48722	323	13	once	once	RB
48722	323	14	in	in	IN
48722	323	15	very	very	RB
48722	323	16	strong	strong	JJ
48722	323	17	salt	salt	NN
48722	323	18	or	or	CC
48722	323	19	sugar	sugar	NN
48722	323	20	solutions	solution	NNS
48722	323	21	,	,	,
48722	323	22	or	or	CC
48722	323	23	even	even	RB
48722	323	24	in	in	IN
48722	323	25	very	very	RB
48722	323	26	strong	strong	JJ
48722	323	27	vinegars	vinegar	NNS
48722	323	28	.	.	.
48722	324	1	For	for	IN
48722	324	2	this	this	DT
48722	324	3	reason	reason	NN
48722	324	4	avoid	avoid	VB
48722	324	5	such	such	JJ
48722	324	6	solutions	solution	NNS
48722	324	7	so	so	RB
48722	324	8	far	far	RB
48722	324	9	as	as	IN
48722	324	10	possible	possible	JJ
48722	324	11	.	.	.
48722	325	1	When	when	WRB
48722	325	2	a	a	DT
48722	325	3	strong	strong	JJ
48722	325	4	solution	solution	NN
48722	325	5	is	be	VBZ
48722	325	6	desirable	desirable	JJ
48722	325	7	the	the	DT
48722	325	8	pickles	pickle	NNS
48722	325	9	should	should	MD
48722	325	10	first	first	RB
48722	325	11	be	be	VB
48722	325	12	given	give	VBN
48722	325	13	a	a	DT
48722	325	14	preliminary	preliminary	JJ
48722	325	15	treatment	treatment	NN
48722	325	16	in	in	IN
48722	325	17	a	a	DT
48722	325	18	weaker	weak	JJR
48722	325	19	solution	solution	NN
48722	325	20	.	.	.
48722	326	1	This	this	DT
48722	326	2	difficulty	difficulty	NN
48722	326	3	is	be	VBZ
48722	326	4	most	most	RBS
48722	326	5	often	often	RB
48722	326	6	encountered	encounter	VBN
48722	326	7	in	in	IN
48722	326	8	making	make	VBG
48722	326	9	sweet	sweet	JJ
48722	326	10	pickles	pickle	NNS
48722	326	11	.	.	.
48722	327	1	The	the	DT
48722	327	2	presence	presence	NN
48722	327	3	of	of	IN
48722	327	4	sugar	sugar	NN
48722	327	5	in	in	IN
48722	327	6	high	high	JJ
48722	327	7	concentrations	concentration	NNS
48722	327	8	is	be	VBZ
48722	327	9	certain	certain	JJ
48722	327	10	to	to	TO
48722	327	11	cause	cause	VB
48722	327	12	shriveling	shriveling	JJ
48722	327	13	unless	unless	IN
48722	327	14	EFFECT	EFFECT	NNP
48722	327	15	OF	of	IN
48722	327	16	TOO	TOO	NNP
48722	327	17	MUCH	MUCH	NNP
48722	327	18	SALT	SALT	NNP
48722	327	19	ON	ON	NNP
48722	327	20	SAUERKRAUT	SAUERKRAUT	NNP
48722	327	21	Perhaps	perhaps	RB
48722	327	22	the	the	DT
48722	327	23	most	most	RBS
48722	327	24	common	common	JJ
48722	327	25	cause	cause	NN
48722	327	26	of	of	IN
48722	327	27	failure	failure	NN
48722	327	28	in	in	IN
48722	327	29	making	make	VBG
48722	327	30	sauerkraut	sauerkraut	NN
48722	327	31	is	be	VBZ
48722	327	32	the	the	DT
48722	327	33	use	use	NN
48722	327	34	of	of	IN
48722	327	35	too	too	RB
48722	327	36	much	much	JJ
48722	327	37	salt	salt	NN
48722	327	38	.	.	.
48722	328	1	The	the	DT
48722	328	2	proper	proper	JJ
48722	328	3	quantity	quantity	NN
48722	328	4	is	be	VBZ
48722	328	5	2|	2|	CD
48722	328	6	per	per	IN
48722	328	7	cent	cent	NN
48722	328	8	by	by	IN
48722	328	9	weight	weight	NN
48722	328	10	of	of	IN
48722	328	11	the	the	DT
48722	328	12	cabbage	cabbage	NN
48722	328	13	packed	pack	VBN
48722	328	14	.	.	.
48722	329	1	When	when	WRB
48722	329	2	cabbage	cabbage	NN
48722	329	3	is	be	VBZ
48722	329	4	to	to	TO
48722	329	5	be	be	VB
48722	329	6	fermented	ferment	VBN
48722	329	7	in	in	IN
48722	329	8	very	very	RB
48722	329	9	warm	warm	JJ
48722	329	10	weather	weather	NN
48722	329	11	it	-PRON-	PRP
48722	329	12	may	may	MD
48722	329	13	be	be	VB
48722	329	14	well	well	JJ
48722	329	15	to	to	TO
48722	329	16	use	use	VB
48722	329	17	a	a	DT
48722	329	18	little	little	JJ
48722	329	19	more	more	JJR
48722	329	20	salt	salt	NN
48722	329	21	.	.	.
48722	330	1	As	as	IN
48722	330	2	a	a	DT
48722	330	3	rule	rule	NN
48722	330	4	,	,	,
48722	330	5	however	however	RB
48722	330	6	,	,	,
48722	330	7	this	this	DT
48722	330	8	should	should	MD
48722	330	9	not	not	RB
48722	330	10	exceed	exceed	VB
48722	330	11	3	3	CD
48722	330	12	per	per	NN
48722	330	13	cent	cent	NN
48722	330	14	.	.	.
48722	331	1	In	in	IN
48722	331	2	applying	apply	VBG
48722	331	3	the	the	DT
48722	331	4	salt	salt	NN
48722	331	5	see	see	VB
48722	331	6	that	that	IN
48722	331	7	it	-PRON-	PRP
48722	331	8	is	be	VBZ
48722	331	9	evenly	evenly	RB
48722	331	10	distributed	distribute	VBN
48722	331	11	.	.	.
48722	332	1	The	the	DT
48722	332	2	red	red	JJ
48722	332	3	streaks	streak	NNS
48722	332	4	which	which	WDT
48722	332	5	are	be	VBP
48722	332	6	sometimes	sometimes	RB
48722	332	7	seen	see	VBN
48722	332	8	in	in	IN
48722	332	9	sauerkraut	sauerkraut	NN
48722	332	10	are	be	VBP
48722	332	11	believed	believe	VBN
48722	332	12	to	to	TO
48722	332	13	be	be	VB
48722	332	14	due	due	IN
48722	332	15	to	to	IN
48722	332	16	uneven	uneven	JJ
48722	332	17	distribution	distribution	NN
48722	332	18	of	of	IN
48722	332	19	salt	salt	NN
48722	332	20	.	.	.
48722	333	1	EFFECT	effect	NN
48722	333	2	OF	of	IN
48722	333	3	SCUM	SCUM	NNP
48722	333	4	Spoilage	Spoilage	NNP
48722	333	5	of	of	IN
48722	333	6	the	the	DT
48722	333	7	top	top	JJ
48722	333	8	layers	layer	NNS
48722	333	9	of	of	IN
48722	333	10	vegetables	vegetable	NNS
48722	333	11	fermented	ferment	VBN
48722	333	12	in	in	IN
48722	333	13	brine	brine	NN
48722	333	14	is	be	VBZ
48722	333	15	sure	sure	JJ
48722	333	16	to	to	TO
48722	333	17	occur	occur	VB
48722	333	18	unless	unless	IN
48722	333	19	the	the	DT
48722	333	20	scum	scum	NN
48722	333	21	which	which	WDT
48722	333	22	forms	form	VBZ
48722	333	23	on	on	IN
48722	333	24	the	the	DT
48722	333	25	surface	surface	NN
48722	333	26	is	be	VBZ
48722	333	27	frequently	frequently	RB
48722	333	28	removed	remove	VBN
48722	333	29	.	.	.
48722	334	1	This	this	DT
48722	334	2	scum	scum	NN
48722	334	3	is	be	VBZ
48722	334	4	made	make	VBN
48722	334	5	up	up	RP
48722	334	6	of	of	IN
48722	334	7	wild	wild	JJ
48722	334	8	yeasts	yeast	NNS
48722	334	9	,	,	,
48722	334	10	molds	mold	NNS
48722	334	11	,	,	,
48722	334	12	and	and	CC
48722	334	13	bacteria	bacteria	NNS
48722	334	14	,	,	,
48722	334	15	which	which	WDT
48722	334	16	,	,	,
48722	334	17	if	if	IN
48722	334	18	allowed	allow	VBN
48722	334	19	to	to	TO
48722	334	20	remain	remain	VB
48722	334	21	,	,	,
48722	334	22	attack	attack	VB
48722	334	23	and	and	CC
48722	334	24	break	break	VB
48722	334	25	down	down	RP
48722	334	26	the	the	DT
48722	334	27	vegetables	vegetable	NNS
48722	334	28	beneath	beneath	RB
48722	334	29	.	.	.
48722	335	1	They	-PRON-	PRP
48722	335	2	may	may	MD
48722	335	3	also	also	RB
48722	335	4	weaken	weaken	VB
48722	335	5	the	the	DT
48722	335	6	acidity	acidity	NN
48722	335	7	of	of	IN
48722	335	8	the	the	DT
48722	335	9	brine	brine	NN
48722	335	10	,	,	,
48722	335	11	in	in	IN
48722	335	12	which	which	WDT
48722	335	13	way	way	NN
48722	335	14	they	-PRON-	PRP
48722	335	15	may	may	MD
48722	335	16	cause	cause	VB
48722	335	17	spoilage	spoilage	NN
48722	335	18	.	.	.
48722	336	1	The	the	DT
48722	336	2	fact	fact	NN
48722	336	3	that	that	IN
48722	336	4	the	the	DT
48722	336	5	top	top	JJ
48722	336	6	layers	layer	NNS
48722	336	7	have	have	VBP
48722	336	8	spoiled	spoil	VBN
48722	336	9	,	,	,
48722	336	10	does	do	VBZ
48722	336	11	not	not	RB
48722	336	12	necessarily	necessarily	RB
48722	336	13	mean	mean	VB
48722	336	14	,	,	,
48722	336	15	however	however	RB
48722	336	16	,	,	,
48722	336	17	that	that	IN
48722	336	18	all	all	DT
48722	336	19	in	in	IN
48722	336	20	the	the	DT
48722	336	21	container	container	NN
48722	336	22	are	be	VBP
48722	336	23	spoiled	spoil	VBN
48722	336	24	.	.	.
48722	337	1	The	the	DT
48722	337	2	molds	mold	NNS
48722	337	3	and	and	CC
48722	337	4	other	other	JJ
48722	337	5	organisms	organism	NNS
48722	337	6	which	which	WDT
48722	337	7	cause	cause	VBP
48722	337	8	the	the	DT
48722	337	9	spoilage	spoilage	NN
48722	337	10	do	do	VBP
48722	337	11	not	not	RB
48722	337	12	quickly	quickly	RB
48722	337	13	get	get	VB
48722	337	14	down	down	RP
48722	337	15	to	to	IN
48722	337	16	the	the	DT
48722	337	17	lower	low	JJR
48722	337	18	layers	layer	NNS
48722	337	19	.	.	.
48722	338	1	The	the	DT
48722	338	2	part	part	NN
48722	338	3	found	find	VBD
48722	338	4	in	in	IN
48722	338	5	good	good	JJ
48722	338	6	condition	condition	NN
48722	338	7	often	often	RB
48722	338	8	may	may	MD
48722	338	9	be	be	VB
48722	338	10	saved	save	VBN
48722	338	11	by	by	IN
48722	338	12	carefully	carefully	RB
48722	338	13	removing	remove	VBG
48722	338	14	the	the	DT
48722	338	15	spoiled	spoiled	JJ
48722	338	16	part	part	NN
48722	338	17	from	from	IN
48722	338	18	the	the	DT
48722	338	19	top	top	NN
48722	338	20	,	,	,
48722	338	21	adding	add	VBG
48722	338	22	a	a	DT
48722	338	23	little	little	JJ
48722	338	24	fresh	fresh	JJ
48722	338	25	brine	brine	NN
48722	338	26	,	,	,
48722	338	27	and	and	CC
48722	338	28	pouring	pour	VBG
48722	338	29	hot	hot	JJ
48722	338	30	paraffin	paraffin	NN
48722	338	31	over	over	IN
48722	338	32	the	the	DT
48722	338	33	surface	surface	NN
48722	338	34	.	.	.
48722	339	1	EFFECT	effect	RB
48722	339	2	OF	of	IN
48722	339	3	TEMPERATURE	temperature	NN
48722	339	4	Temperature	temperature	NN
48722	339	5	has	have	VBZ
48722	339	6	an	an	DT
48722	339	7	important	important	JJ
48722	339	8	bearing	bearing	NN
48722	339	9	on	on	IN
48722	339	10	the	the	DT
48722	339	11	success	success	NN
48722	339	12	of	of	IN
48722	339	13	a	a	DT
48722	339	14	lactic	lactic	JJ
48722	339	15	fermentation	fermentation	NN
48722	339	16	.	.	.
48722	340	1	The	the	DT
48722	340	2	bacteria	bacteria	NNS
48722	340	3	which	which	WDT
48722	340	4	are	be	VBP
48722	340	5	essential	essential	JJ
48722	340	6	in	in	IN
48722	340	7	the	the	DT
48722	340	8	fermentation	fermentation	NN
48722	340	9	of	of	IN
48722	340	10	vegetable	vegetable	NN
48722	340	11	foods	food	NNS
48722	340	12	are	be	VBP
48722	340	13	most	most	RBS
48722	340	14	active	active	JJ
48722	340	15	at	at	IN
48722	340	16	a	a	DT
48722	340	17	temperature	temperature	NN
48722	340	18	of	of	IN
48722	340	19	approximately	approximately	RB
48722	340	20	86	86	CD
48722	340	21	°	°	,
48722	340	22	F.	F.	NNP
48722	340	23	,	,	,
48722	340	24	and	and	CC
48722	340	25	as	as	IN
48722	340	26	the	the	DT
48722	340	27	temperature	temperature	NN
48722	340	28	falls	fall	VBZ
48722	340	29	below	below	IN
48722	340	30	this	this	DT
48722	340	31	point	point	NN
48722	340	32	their	-PRON-	PRP$
48722	340	33	activity	activity	NN
48722	340	34	correspondingly	correspondingly	RB
48722	340	35	diminishes	diminish	VBZ
48722	340	36	.	.	.
48722	341	1	It	-PRON-	PRP
48722	341	2	is	be	VBZ
48722	341	3	essential	essential	JJ
48722	341	4	,	,	,
48722	341	5	therefore	therefore	RB
48722	341	6	,	,	,
48722	341	7	that	that	IN
48722	341	8	the	the	DT
48722	341	9	foods	food	NNS
48722	341	10	be	be	VB
48722	341	11	kept	keep	VBN
48722	341	12	as	as	RB
48722	341	13	close	close	JJ
48722	341	14	as	as	IN
48722	341	15	possible	possible	JJ
48722	341	16	to	to	IN
48722	341	17	86	86	CD
48722	341	18	°	°	,
48722	341	19	F.	F.	NNP
48722	341	20	at	at	IN
48722	341	21	the	the	DT
48722	341	22	start	start	NN
48722	341	23	and	and	CC
48722	341	24	during	during	IN
48722	341	25	the	the	DT
48722	341	26	active	active	JJ
48722	341	27	stages	stage	NNS
48722	341	28	of	of	IN
48722	341	29	a	a	DT
48722	341	30	fermentation	fermentation	NN
48722	341	31	.	.	.
48722	342	1	This	this	DT
48722	342	2	is	be	VBZ
48722	342	3	especially	especially	RB
48722	342	4	important	important	JJ
48722	342	5	in	in	IN
48722	342	6	the	the	DT
48722	342	7	production	production	NN
48722	342	8	of	of	IN
48722	342	9	sauerkraut	sauerkraut	NN
48722	342	10	,	,	,
48722	342	11	which	which	WDT
48722	342	12	is	be	VBZ
48722	342	13	often	often	RB
48722	342	14	made	make	VBN
48722	342	15	in	in	IN
48722	342	16	the	the	DT
48722	342	17	late	late	JJ
48722	342	18	fall	fall	NN
48722	342	19	or	or	CC
48722	342	20	winter	winter	NN
48722	342	21	.	.	.
48722	343	1	The	the	DT
48722	343	2	fermentation	fermentation	NN
48722	343	3	may	may	MD
48722	343	4	be	be	VB
48722	343	5	greatly	greatly	RB
48722	343	6	retarded	retarded	JJ
48722	343	7	or	or	CC
48722	343	8	even	even	RB
48722	343	9	stopped	stop	VBD
48722	343	10	by	by	RP
48722	343	11	too	too	RB
48722	343	12	low	low	JJ
48722	343	13	a	a	DT
48722	343	14	temperature	temperature	NN
48722	343	15	.	.	.
48722	344	1	After	after	IN
48722	344	2	the	the	DT
48722	344	3	active	active	JJ
48722	344	4	stages	stage	NNS
48722	344	5	of	of	IN
48722	344	6	a	a	DT
48722	344	7	fermentation	fermentation	NN
48722	344	8	have	have	VBP
48722	344	9	passed	pass	VBN
48722	344	10	,	,	,
48722	344	11	store	store	VB
48722	344	12	the	the	DT
48722	344	13	food	food	NN
48722	344	14	in	in	IN
48722	344	15	a	a	DT
48722	344	16	cool	cool	JJ
48722	344	17	place	place	NN
48722	344	18	.	.	.
48722	345	1	Low	low	JJ
48722	345	2	temperatures	temperature	NNS
48722	345	3	are	be	VBP
48722	345	4	always	always	RB
48722	345	5	an	an	DT
48722	345	6	aid	aid	NN
48722	345	7	in	in	IN
48722	345	8	the	the	DT
48722	345	9	preservation	preservation	NN
48722	345	10	of	of	IN
48722	345	11	food	food	NN
48722	345	12	products	product	NNS
48722	345	13	.	.	.
48722	346	1	COLORING	coloring	NN
48722	346	2	AND	and	CC
48722	346	3	HARDENING	harden	VBG
48722	346	4	AGENTS	agent	NNS
48722	346	5	To	to	TO
48722	346	6	make	make	VB
48722	346	7	what	what	WP
48722	346	8	is	be	VBZ
48722	346	9	thought	think	VBN
48722	346	10	to	to	TO
48722	346	11	be	be	VB
48722	346	12	a	a	DT
48722	346	13	better	well	JJR
48722	346	14	looking	looking	JJ
48722	346	15	product	product	NN
48722	346	16	,	,	,
48722	346	17	it	-PRON-	PRP
48722	346	18	is	be	VBZ
48722	346	19	the	the	DT
48722	346	20	practice	practice	NN
48722	346	21	in	in	IN
48722	346	22	some	some	DT
48722	346	23	households	household	NNS
48722	346	24	to	to	IN
48722	346	25	"	"	``
48722	346	26	green	green	JJ
48722	346	27	"	"	''
48722	346	28	pickles	pickle	NNS
48722	346	29	by	by	IN
48722	346	30	heating	heat	VBG
48722	346	31	them	-PRON-	PRP
48722	346	32	with	with	IN
48722	346	33	vinegar	vinegar	NN
48722	346	34	in	in	IN
48722	346	35	a	a	DT
48722	346	36	copper	copper	NN
48722	346	37	vessel	vessel	NN
48722	346	38	.	.	.
48722	347	1	Experiments	experiment	NNS
48722	347	2	have	have	VBP
48722	347	3	shown	show	VBN
48722	347	4	that	that	IN
48722	347	5	in	in	IN
48722	347	6	this	this	DT
48722	347	7	treatment	treatment	NN
48722	347	8	copper	copper	NN
48722	347	9	acetate	acetate	NN
48722	347	10	is	be	VBZ
48722	347	11	formed	form	VBN
48722	347	12	,	,	,
48722	347	13	and	and	CC
48722	347	14	that	that	IN
48722	347	15	the	the	DT
48722	347	16	pickles	pickle	NNS
48722	347	17	take	take	VBP
48722	347	18	up	up	RP
48722	347	19	very	very	RB
48722	347	20	appreciable	appreciable	JJ
48722	347	21	quantities	quantity	NNS
48722	347	22	of	of	IN
48722	347	23	it	-PRON-	PRP
48722	347	24	.	.	.
48722	348	1	_	_	NNP
48722	348	2	Copper	Copper	NNP
48722	348	3	acetate	acetate	NN
48722	348	4	is	be	VBZ
48722	348	5	poisonous	poisonous	JJ
48722	348	6	.	.	.
48722	348	7	_	_	NNP
48722	348	8	By	by	IN
48722	348	9	a	a	DT
48722	348	10	ruling	ruling	NN
48722	348	11	of	of	IN
48722	348	12	the	the	DT
48722	348	13	Secretary	Secretary	NNP
48722	348	14	of	of	IN
48722	348	15	Agriculture	Agriculture	NNP
48722	348	16	,	,	,
48722	348	17	made	make	VBD
48722	348	18	July	July	NNP
48722	348	19	12	12	CD
48722	348	20	,	,	,
48722	348	21	1912	1912	CD
48722	348	22	,	,	,
48722	348	23	foods	food	NNS
48722	348	24	greened	green	VBN
48722	348	25	with	with	IN
48722	348	26	copper	copper	NN
48722	348	27	salts	salt	NNS
48722	348	28	,	,	,
48722	348	29	all	all	DT
48722	348	30	of	of	IN
48722	348	31	which	which	WDT
48722	348	32	are	be	VBP
48722	348	33	poisonous	poisonous	JJ
48722	348	34	,	,	,
48722	348	35	will	will	MD
48722	348	36	be	be	VB
48722	348	37	regarded	regard	VBN
48722	348	38	as	as	IN
48722	348	39	adulterated	adulterate	VBN
48722	348	40	.	.	.
48722	349	1	Alum	Alum	NNP
48722	349	2	is	be	VBZ
48722	349	3	often	often	RB
48722	349	4	used	use	VBN
48722	349	5	for	for	IN
48722	349	6	the	the	DT
48722	349	7	purpose	purpose	NN
48722	349	8	presumably	presumably	RB
48722	349	9	of	of	IN
48722	349	10	making	make	VBG
48722	349	11	pickles	pickle	NNS
48722	349	12	firm	firm	JJ
48722	349	13	.	.	.
48722	350	1	The	the	DT
48722	350	2	use	use	NN
48722	350	3	of	of	IN
48722	350	4	alum	alum	NN
48722	350	5	in	in	IN
48722	350	6	connection	connection	NN
48722	350	7	with	with	IN
48722	350	8	food	food	NN
48722	350	9	products	product	NNS
48722	350	10	is	be	VBZ
48722	350	11	of	of	IN
48722	350	12	doubtful	doubtful	JJ
48722	350	13	expediency	expediency	NN
48722	350	14	,	,	,
48722	350	15	to	to	TO
48722	350	16	say	say	VB
48722	350	17	the	the	DT
48722	350	18	least	least	JJS
48722	350	19	.	.	.
48722	351	1	If	if	IN
48722	351	2	the	the	DT
48722	351	3	right	right	JJ
48722	351	4	methods	method	NNS
48722	351	5	are	be	VBP
48722	351	6	followed	follow	VBN
48722	351	7	in	in	IN
48722	351	8	pickling	pickling	NN
48722	351	9	,	,	,
48722	351	10	the	the	DT
48722	351	11	salt	salt	NN
48722	351	12	and	and	CC
48722	351	13	acids	acid	NNS
48722	351	14	in	in	IN
48722	351	15	the	the	DT
48722	351	16	brine	brine	NN
48722	351	17	will	will	MD
48722	351	18	give	give	VB
48722	351	19	the	the	DT
48722	351	20	desired	desire	VBN
48722	351	21	firmness	firmness	NN
48722	351	22	.	.	.
48722	352	1	The	the	DT
48722	352	2	use	use	NN
48722	352	3	of	of	IN
48722	352	4	alum	alum	NN
48722	352	5	,	,	,
48722	352	6	or	or	CC
48722	352	7	any	any	DT
48722	352	8	other	other	JJ
48722	352	9	hardening	harden	VBG
48722	352	10	agent	agent	NN
48722	352	11	,	,	,
48722	352	12	is	be	VBZ
48722	352	13	unnecessary	unnecessary	JJ
48722	352	14	.	.	.
48722	353	1	TABLES	tables	NN
48722	353	2	AND	and	CC
48722	353	3	TESTS	tests	NN
48722	353	4	Table	table	NN
48722	353	5	1.--_Salt	1.--_salt	NN
48722	353	6	percentages	percentage	NNS
48722	353	7	,	,	,
48722	353	8	corresponding	correspond	VBG
48722	353	9	salinometer	salinometer	NN
48722	353	10	readings	reading	NNS
48722	353	11	,	,	,
48722	353	12	and	and	CC
48722	353	13	quantity	quantity	NN
48722	353	14	of	of	IN
48722	353	15	salt	salt	NN
48722	353	16	required	require	VBN
48722	353	17	to	to	TO
48722	353	18	make	make	VB
48722	353	19	6	6	CD
48722	353	20	quarts	quart	NNS
48722	353	21	of	of	IN
48722	353	22	brine	brine	NN
48722	353	23	_	_	NNP
48722	353	24	-----------+------------+--------------	-----------+------------+--------------	NNP
48722	353	25	|	|	NNP
48722	353	26	|	|	NNP
48722	353	27	Salt	Salt	NNP
48722	353	28	in	in	IN
48722	353	29	Salt	Salt	NNP
48722	353	30	in	in	IN
48722	353	31	|Salinometer	|Salinometer	NNP
48722	353	32	|	|	CD
48722	353	33	6	6	CD
48722	353	34	quarts	quart	NNS
48722	353	35	of	of	IN
48722	353	36	solution	solution	NN
48722	353	37	|	|	NNS
48722	353	38	reading	read	VBG
48722	353	39	|finished	|finished	CD
48722	353	40	brine	brine	NN
48722	353	41	-----------+------------+--------------	-----------+------------+--------------	NFP
48722	353	42	_	_	NNP
48722	353	43	Per	per	IN
48722	353	44	cent_|	cent_|	NNP
48722	353	45	_	_	NNP
48722	353	46	Degrees	Degrees	NNP
48722	353	47	_	_	NNP
48722	353	48	|	|	NNP
48722	353	49	_	_	NNP
48722	353	50	Ounces	Ounces	NNPS
48722	353	51	_	_	NNP
48722	353	52	1.06	1.06	CD
48722	353	53	|	|	CD
48722	353	54	4	4	CD
48722	353	55	|	|	CD
48722	353	56	2	2	CD
48722	353	57	2.12	2.12	CD
48722	353	58	|	|	CD
48722	353	59	8	8	CD
48722	353	60	|	|	CD
48722	353	61	4¼	4¼	CD
48722	353	62	3.18	3.18	CD
48722	353	63	|	|	CD
48722	353	64	12	12	CD
48722	353	65	|	|	CD
48722	353	66	6½	6½	CD
48722	353	67	4.24	4.24	CD
48722	353	68	|	|	CD
48722	353	69	16	16	CD
48722	353	70	|	|	CD
48722	353	71	8½	8½	NNP
48722	353	72	5.3	5.3	CD
48722	353	73	|	|	CD
48722	353	74	20	20	CD
48722	353	75	|	|	CD
48722	353	76	11	11	CD
48722	353	77	7.42	7.42	CD
48722	353	78	|	|	CD
48722	353	79	28	28	CD
48722	353	80	|	|	CD
48722	353	81	14½	14½	CD
48722	353	82	8.48	8.48	CD
48722	353	83	|	|	CD
48722	353	84	32	32	CD
48722	353	85	|	|	CD
48722	353	86	18	18	CD
48722	353	87	9.54	9.54	CD
48722	353	88	|	|	CD
48722	353	89	36	36	CD
48722	353	90	|	|	CD
48722	353	91	20	20	CD
48722	353	92	10.6	10.6	CD
48722	353	93	|	|	CD
48722	353	94	40	40	CD
48722	353	95	|	|	CD
48722	353	96	22½	22½	CD
48722	353	97	15.9	15.9	CD
48722	353	98	|	|	CD
48722	353	99	60	60	CD
48722	353	100	|	|	CD
48722	353	101	35	35	CD
48722	353	102	21.2	21.2	CD
48722	353	103	|	|	CD
48722	353	104	80	80	CD
48722	353	105	|	|	CD
48722	353	106	48	48	CD
48722	353	107	26.5	26.5	CD
48722	353	108	|	|	CD
48722	353	109	100	100	CD
48722	353	110	|	|	CD
48722	353	111	64	64	CD
48722	353	112	-----------+------------+--------------	-----------+------------+--------------	NFP
48722	353	113	The	the	DT
48722	353	114	figures	figure	NNS
48722	353	115	given	give	VBN
48722	353	116	in	in	IN
48722	353	117	the	the	DT
48722	353	118	first	first	JJ
48722	353	119	two	two	CD
48722	353	120	columns	column	NNS
48722	353	121	of	of	IN
48722	353	122	Table	table	NN
48722	353	123	1	1	CD
48722	353	124	are	be	VBP
48722	353	125	correct	correct	JJ
48722	353	126	.	.	.
48722	354	1	Those	those	DT
48722	354	2	in	in	IN
48722	354	3	the	the	DT
48722	354	4	last	last	JJ
48722	354	5	column	column	NN
48722	354	6	are	be	VBP
48722	354	7	correct	correct	JJ
48722	354	8	within	within	IN
48722	354	9	the	the	DT
48722	354	10	possibilities	possibility	NNS
48722	354	11	of	of	IN
48722	354	12	ordinary	ordinary	JJ
48722	354	13	household	household	NN
48722	354	14	methods	method	NNS
48722	354	15	.	.	.
48722	355	1	To	to	TO
48722	355	2	make	make	VB
48722	355	3	up	up	RP
48722	355	4	a	a	DT
48722	355	5	brine	brine	NN
48722	355	6	from	from	IN
48722	355	7	this	this	DT
48722	355	8	table	table	NN
48722	355	9	,	,	,
48722	355	10	the	the	DT
48722	355	11	required	require	VBN
48722	355	12	quantity	quantity	NN
48722	355	13	of	of	IN
48722	355	14	salt	salt	NN
48722	355	15	is	be	VBZ
48722	355	16	dissolved	dissolve	VBN
48722	355	17	in	in	IN
48722	355	18	a	a	DT
48722	355	19	smaller	small	JJR
48722	355	20	volume	volume	NN
48722	355	21	of	of	IN
48722	355	22	water	water	NN
48722	355	23	and	and	CC
48722	355	24	water	water	NN
48722	355	25	is	be	VBZ
48722	355	26	added	add	VBN
48722	355	27	to	to	TO
48722	355	28	make	make	VB
48722	355	29	up	up	RP
48722	355	30	as	as	RB
48722	355	31	nearly	nearly	RB
48722	355	32	as	as	IN
48722	355	33	possible	possible	JJ
48722	355	34	to	to	IN
48722	355	35	the	the	DT
48722	355	36	required	require	VBN
48722	355	37	6	6	CD
48722	355	38	quarts	quart	NNS
48722	355	39	.	.	.
48722	356	1	One	one	CD
48722	356	2	pound	pound	NN
48722	356	3	of	of	IN
48722	356	4	salt	salt	NN
48722	356	5	dissolved	dissolve	VBN
48722	356	6	in	in	IN
48722	356	7	9	9	CD
48722	356	8	pints	pint	NNS
48722	356	9	of	of	IN
48722	356	10	water	water	NN
48722	356	11	makes	make	VBZ
48722	356	12	a	a	DT
48722	356	13	solution	solution	NN
48722	356	14	with	with	IN
48722	356	15	a	a	DT
48722	356	16	salinometer	salinometer	NN
48722	356	17	reading	reading	NN
48722	356	18	of	of	IN
48722	356	19	40	40	CD
48722	356	20	°	°	NNS
48722	356	21	,	,	,
48722	356	22	or	or	CC
48722	356	23	approximately	approximately	RB
48722	356	24	a	a	DT
48722	356	25	10	10	CD
48722	356	26	per	per	NN
48722	356	27	cent	cent	NN
48722	356	28	brine	brine	NN
48722	356	29	.	.	.
48722	357	1	In	in	IN
48722	357	2	a	a	DT
48722	357	3	brine	brine	NN
48722	357	4	of	of	IN
48722	357	5	this	this	DT
48722	357	6	strength	strength	NN
48722	357	7	,	,	,
48722	357	8	fermentation	fermentation	NN
48722	357	9	proceeds	proceed	VBZ
48722	357	10	somewhat	somewhat	RB
48722	357	11	slowly	slowly	RB
48722	357	12	.	.	.
48722	358	1	Pickles	pickle	NNS
48722	358	2	kept	keep	VBD
48722	358	3	in	in	IN
48722	358	4	a	a	DT
48722	358	5	brine	brine	NN
48722	358	6	maintained	maintain	VBD
48722	358	7	at	at	IN
48722	358	8	this	this	DT
48722	358	9	strength	strength	NN
48722	358	10	will	will	MD
48722	358	11	not	not	RB
48722	358	12	spoil	spoil	VB
48722	358	13	.	.	.
48722	359	1	One	one	CD
48722	359	2	-	-	HYPH
48722	359	3	half	half	NN
48722	359	4	pound	pound	NN
48722	359	5	of	of	IN
48722	359	6	salt	salt	NN
48722	359	7	dissolved	dissolve	VBN
48722	359	8	in	in	IN
48722	359	9	9	9	CD
48722	359	10	pints	pint	NNS
48722	359	11	of	of	IN
48722	359	12	water	water	NN
48722	359	13	makes	make	VBZ
48722	359	14	approximately	approximately	RB
48722	359	15	a	a	DT
48722	359	16	5	5	CD
48722	359	17	per	per	NN
48722	359	18	cent	cent	NN
48722	359	19	brine	brine	NN
48722	359	20	,	,	,
48722	359	21	with	with	IN
48722	359	22	a	a	DT
48722	359	23	salinometer	salinometer	NN
48722	359	24	reading	reading	NN
48722	359	25	of	of	IN
48722	359	26	20	20	CD
48722	359	27	°	°	NNS
48722	359	28	.	.	.
48722	360	1	A	a	DT
48722	360	2	brine	brine	NN
48722	360	3	of	of	IN
48722	360	4	this	this	DT
48722	360	5	strength	strength	NN
48722	360	6	permits	permit	VBZ
48722	360	7	a	a	DT
48722	360	8	rapid	rapid	JJ
48722	360	9	fermentation	fermentation	NN
48722	360	10	,	,	,
48722	360	11	but	but	CC
48722	360	12	vegetables	vegetable	NNS
48722	360	13	kept	keep	VBN
48722	360	14	in	in	IN
48722	360	15	such	such	PDT
48722	360	16	a	a	DT
48722	360	17	brine	brine	NN
48722	360	18	will	will	MD
48722	360	19	spoil	spoil	VB
48722	360	20	within	within	IN
48722	360	21	a	a	DT
48722	360	22	few	few	JJ
48722	360	23	weeks	week	NNS
48722	360	24	if	if	IN
48722	360	25	air	air	NN
48722	360	26	is	be	VBZ
48722	360	27	not	not	RB
48722	360	28	excluded	exclude	VBN
48722	360	29	.	.	.
48722	361	1	A	a	DT
48722	361	2	brine	brine	NN
48722	361	3	in	in	IN
48722	361	4	which	which	WDT
48722	361	5	a	a	DT
48722	361	6	fresh	fresh	JJ
48722	361	7	egg	egg	NN
48722	361	8	just	just	RB
48722	361	9	floats	float	VBZ
48722	361	10	is	be	VBZ
48722	361	11	approximately	approximately	RB
48722	361	12	a	a	DT
48722	361	13	10	10	CD
48722	361	14	per	per	NN
48722	361	15	cent	cent	NN
48722	361	16	solution	solution	NN
48722	361	17	.	.	.
48722	362	1	Fermentation	fermentation	NN
48722	362	2	takes	take	VBZ
48722	362	3	place	place	NN
48722	362	4	fairly	fairly	RB
48722	362	5	well	well	RB
48722	362	6	in	in	IN
48722	362	7	brines	brine	NNS
48722	362	8	of	of	IN
48722	362	9	40	40	CD
48722	362	10	°	°	NNS
48722	362	11	strength	strength	NN
48722	362	12	,	,	,
48722	362	13	and	and	CC
48722	362	14	will	will	MD
48722	362	15	,	,	,
48722	362	16	to	to	IN
48722	362	17	some	some	DT
48722	362	18	extent	extent	NN
48722	362	19	at	at	IN
48722	362	20	least	least	JJS
48722	362	21	,	,	,
48722	362	22	up	up	IN
48722	362	23	to	to	TO
48722	362	24	60	60	CD
48722	362	25	°	°	NNS
48722	362	26	.	.	.
48722	363	1	At	at	IN
48722	363	2	80	80	CD
48722	363	3	°	°	NNS
48722	363	4	all	all	DT
48722	363	5	fermentation	fermentation	NN
48722	363	6	stops	stop	VBZ
48722	363	7	.	.	.
48722	364	1	The	the	DT
48722	364	2	volume	volume	NN
48722	364	3	of	of	IN
48722	364	4	brine	brine	NN
48722	364	5	necessary	necessary	JJ
48722	364	6	to	to	TO
48722	364	7	cover	cover	VB
48722	364	8	vegetables	vegetable	NNS
48722	364	9	is	be	VBZ
48722	364	10	about	about	RB
48722	364	11	half	half	PDT
48722	364	12	the	the	DT
48722	364	13	volume	volume	NN
48722	364	14	of	of	IN
48722	364	15	the	the	DT
48722	364	16	material	material	NN
48722	364	17	to	to	TO
48722	364	18	be	be	VB
48722	364	19	fermented	ferment	VBN
48722	364	20	.	.	.
48722	365	1	For	for	IN
48722	365	2	example	example	NN
48722	365	3	,	,	,
48722	365	4	if	if	IN
48722	365	5	a	a	DT
48722	365	6	5-gallon	5-gallon	CD
48722	365	7	keg	keg	NN
48722	365	8	is	be	VBZ
48722	365	9	to	to	TO
48722	365	10	be	be	VB
48722	365	11	packed	pack	VBN
48722	365	12	,	,	,
48722	365	13	2½	2½	CD
48722	365	14	gallons	gallon	NNS
48722	365	15	of	of	IN
48722	365	16	brine	brine	NN
48722	365	17	is	be	VBZ
48722	365	18	required	require	VBN
48722	365	19	.	.	.
48722	366	1	Table	table	NN
48722	366	2	2.--_Freezing	2.--_freezing	CD
48722	366	3	point	point	NN
48722	366	4	of	of	IN
48722	366	5	brine	brine	NN
48722	366	6	at	at	IN
48722	366	7	different	different	JJ
48722	366	8	salt	salt	NN
48722	366	9	concentrations	concentration	NNS
48722	366	10	_	_	NNP
48722	366	11	----------+-------------+------------	----------+-------------+------------	NFP
48722	366	12	Salt	Salt	NNP
48722	366	13	|	|	NNP
48722	366	14	Salinometer	Salinometer	NNP
48722	366	15	|	|	NNP
48722	366	16	Freezing	Freezing	NNP
48722	366	17	|	|	NNP
48722	366	18	reading	reading	NN
48722	366	19	|	|	CD
48722	366	20	temperature	temperature	NN
48722	366	21	----------+-------------+------------	----------+-------------+------------	:
48722	366	22	_	_	NNP
48722	366	23	Per	per	IN
48722	366	24	cent_|	cent_|	NNP
48722	366	25	_	_	NNP
48722	366	26	Degrees	Degrees	NNP
48722	366	27	_	_	NNP
48722	366	28	|	|	NNP
48722	366	29	°	°	NNS
48722	366	30	_	_	NNP
48722	366	31	F	F	NNP
48722	366	32	_	_	NNP
48722	366	33	5	5	CD
48722	366	34	|	|	CD
48722	366	35	20	20	CD
48722	366	36	|	|	CD
48722	366	37	25.2	25.2	CD
48722	366	38	10	10	CD
48722	366	39	|	|	CD
48722	366	40	40	40	CD
48722	366	41	|	|	CD
48722	366	42	18.7	18.7	CD
48722	366	43	15	15	CD
48722	366	44	|	|	CD
48722	366	45	60	60	CD
48722	366	46	|	|	CD
48722	366	47	12.2	12.2	CD
48722	366	48	20	20	CD
48722	366	49	|	|	CD
48722	366	50	80	80	CD
48722	366	51	|	|	CD
48722	366	52	6.1	6.1	CD
48722	366	53	25	25	CD
48722	366	54	|	|	CD
48722	366	55	100	100	CD
48722	366	56	|	|	CD
48722	366	57	0.5	0.5	CD
48722	366	58	----------+-------------+------------	----------+-------------+------------	CD
48722	366	59	Table	table	NN
48722	366	60	3.--_Density	3.--_density	CD
48722	366	61	of	of	IN
48722	366	62	sugar	sugar	NN
48722	366	63	sirup	sirup	NN
48722	366	64	_	_	NNP
48722	366	65	---------+---------------	---------+---------------	HYPH
48722	366	66	|	|	NNP
48722	366	67	Quantity	Quantity	NNP
48722	366	68	of	of	IN
48722	366	69	|	|	NNP
48722	366	70	sugar	sugar	NN
48722	366	71	for	for	IN
48722	366	72	Density	density	NN
48722	366	73	|	|	NNP
48722	366	74	each	each	DT
48722	366	75	gallon	gallon	NN
48722	366	76	|	|	NN
48722	366	77	of	of	IN
48722	366	78	water[4	water[4	NNS
48722	366	79	]	]	-RRB-
48722	366	80	---------+---------------	---------+---------------	NFP
48722	366	81	_	_	NNP
48722	366	82	Degrees	Degrees	NNP
48722	366	83	|	|	NNP
48722	366	84	Brix	Brix	NNP
48722	366	85	or	or	CC
48722	366	86	|	|	NNP
48722	366	87	Balling	Balling	NNP
48722	366	88	_	_	NNP
48722	366	89	|	|	NNP
48722	366	90	_	_	NNP
48722	366	91	Lbs	Lbs	NNP
48722	366	92	.	.	.
48722	366	93	_	_	NNP
48722	366	94	_	_	NNP
48722	366	95	Ozs	Ozs	NNP
48722	366	96	.	.	.
48722	366	97	_	_	NNP
48722	366	98	5	5	CD
48722	366	99	|	|	CD
48722	366	100	7	7	CD
48722	366	101	10	10	CD
48722	366	102	|	|	CD
48722	366	103	14.8	14.8	CD
48722	366	104	15	15	CD
48722	366	105	|	|	CD
48722	366	106	1	1	CD
48722	366	107	7.5	7.5	CD
48722	366	108	20	20	CD
48722	366	109	|	|	CD
48722	366	110	1	1	CD
48722	366	111	14.75	14.75	CD
48722	366	112	25	25	CD
48722	366	113	|	|	CD
48722	366	114	2	2	CD
48722	366	115	12.5	12.5	CD
48722	366	116	30	30	CD
48722	366	117	|	|	CD
48722	366	118	3	3	CD
48722	366	119	9	9	CD
48722	366	120	40	40	CD
48722	366	121	|	|	CD
48722	366	122	5	5	CD
48722	366	123	8.75	8.75	CD
48722	366	124	45	45	CD
48722	366	125	|	|	CD
48722	366	126	6	6	CD
48722	366	127	13	13	CD
48722	366	128	50	50	CD
48722	366	129	|	|	CD
48722	366	130	8	8	CD
48722	366	131	5.25	5.25	CD
48722	366	132	55	55	CD
48722	366	133	|	|	CD
48722	366	134	10	10	CD
48722	366	135	4	4	CD
48722	366	136	60	60	CD
48722	366	137	|	|	CD
48722	366	138	12	12	CD
48722	366	139	8	8	CD
48722	366	140	---------+---------------	---------+---------------	NFP
48722	366	141	[	[	-LRB-
48722	366	142	4	4	CD
48722	366	143	]	]	-RRB-
48722	366	144	When	when	WRB
48722	366	145	vinegar	vinegar	NN
48722	366	146	is	be	VBZ
48722	366	147	used	use	VBN
48722	366	148	,	,	,
48722	366	149	the	the	DT
48722	366	150	equivalent	equivalent	JJ
48722	366	151	sugar	sugar	NN
48722	366	152	hydrometer	hydrometer	NN
48722	366	153	reading	reading	NN
48722	366	154	would	would	MD
48722	366	155	be	be	VB
48722	366	156	about	about	RB
48722	366	157	2	2	CD
48722	366	158	degrees	degree	NNS
48722	366	159	higher	high	JJR
48722	366	160	than	than	IN
48722	366	161	that	that	DT
48722	366	162	indicated	indicate	VBN
48722	366	163	in	in	IN
48722	366	164	the	the	DT
48722	366	165	table	table	NN
48722	366	166	.	.	.
48722	367	1	Table	table	NN
48722	367	2	4.--_Number	4.--_number	CD
48722	367	3	of	of	IN
48722	367	4	cucumbers	cucumber	NNS
48722	367	5	of	of	IN
48722	367	6	various	various	JJ
48722	367	7	sizes	size	NNS
48722	367	8	required	require	VBN
48722	367	9	to	to	TO
48722	367	10	make	make	VB
48722	367	11	a	a	DT
48722	367	12	gallon	gallon	NN
48722	367	13	of	of	IN
48722	367	14	pickles	pickle	NNS
48722	367	15	_	_	NNP
48722	367	16	-------------------+----------------+-----------	-------------------+----------------+-----------	NNP
48722	367	17	|	|	NNP
48722	367	18	|	|	NNP
48722	367	19	Number	number	NN
48722	367	20	to	to	IN
48722	367	21	Size	Size	NNP
48722	367	22	|	|	NNP
48722	367	23	Variety	Variety	NNP
48722	367	24	|	|	NNP
48722	367	25	a	a	DT
48722	367	26	gallon	gallon	NN
48722	367	27	-------------------+----------------+-----------	-------------------+----------------+-----------	CD
48722	367	28	1	1	CD
48722	367	29	to	to	IN
48722	367	30	2	2	CD
48722	367	31	inches	inch	NNS
48722	367	32	long	long	JJ
48722	367	33	|	|	NNP
48722	367	34	Gherkins[5	Gherkins[5	NNP
48722	367	35	]	]	-RRB-
48722	367	36	|	|	CD
48722	367	37	250	250	CD
48722	367	38	to	to	TO
48722	367	39	650	650	CD
48722	367	40	2	2	CD
48722	367	41	to	to	TO
48722	367	42	3	3	CD
48722	367	43	inches	inch	NNS
48722	367	44	long	long	JJ
48722	367	45	|	|	JJ
48722	367	46	Small	Small	NNP
48722	367	47	pickles	pickle	NNS
48722	367	48	|	|	POS
48722	367	49	130	130	CD
48722	367	50	to	to	IN
48722	367	51	250	250	CD
48722	367	52	3	3	CD
48722	367	53	to	to	IN
48722	367	54	4	4	CD
48722	367	55	inches	inch	NNS
48722	367	56	long	long	JJ
48722	367	57	|	|	NNP
48722	367	58	Medium	Medium	NNP
48722	367	59	pickles	pickle	NNS
48722	367	60	|	|	VBD
48722	367	61	40	40	CD
48722	367	62	to	to	IN
48722	367	63	130	130	CD
48722	367	64	4	4	CD
48722	367	65	inches	inch	NNS
48722	367	66	and	and	CC
48722	367	67	longer|	longer|	XX
48722	367	68	Large	large	JJ
48722	367	69	pickles	pickle	NNS
48722	367	70	|	|	VBD
48722	367	71	12	12	CD
48722	367	72	to	to	TO
48722	367	73	40	40	CD
48722	367	74	-------------------+----------------+-----------	-------------------+----------------+-----------	CD
48722	367	75	[	[	-LRB-
48722	367	76	5	5	CD
48722	367	77	]	]	-RRB-
48722	367	78	Small	small	JJ
48722	367	79	pickles	pickle	NNS
48722	367	80	are	be	VBP
48722	367	81	usually	usually	RB
48722	367	82	designated	designate	VBN
48722	367	83	as	as	IN
48722	367	84	gherkins	gherkin	NNS
48722	367	85	.	.	.
48722	368	1	Those	those	DT
48722	368	2	of	of	IN
48722	368	3	very	very	RB
48722	368	4	small	small	JJ
48722	368	5	size	size	NN
48722	368	6	are	be	VBP
48722	368	7	sometimes	sometimes	RB
48722	368	8	called	call	VBN
48722	368	9	midgets	midget	NNS
48722	368	10	.	.	.
48722	369	1	The	the	DT
48722	369	2	maximum	maximum	JJ
48722	369	3	acidity	acidity	NN
48722	369	4	formed	form	VBN
48722	369	5	by	by	IN
48722	369	6	a	a	DT
48722	369	7	lactic	lactic	JJ
48722	369	8	fermentation	fermentation	NN
48722	369	9	of	of	IN
48722	369	10	vegetables	vegetable	NNS
48722	369	11	in	in	IN
48722	369	12	brine	brine	NN
48722	369	13	varies	vary	VBZ
48722	369	14	from	from	IN
48722	369	15	0.25	0.25	CD
48722	369	16	to	to	IN
48722	369	17	2	2	CD
48722	369	18	per	per	NN
48722	369	19	cent	cent	NN
48722	369	20	.	.	.
48722	370	1	The	the	DT
48722	370	2	maximum	maximum	NN
48722	370	3	is	be	VBZ
48722	370	4	reached	reach	VBN
48722	370	5	at	at	IN
48722	370	6	or	or	CC
48722	370	7	soon	soon	RB
48722	370	8	after	after	IN
48722	370	9	the	the	DT
48722	370	10	close	close	NN
48722	370	11	of	of	IN
48722	370	12	the	the	DT
48722	370	13	active	active	JJ
48722	370	14	stage	stage	NN
48722	370	15	of	of	IN
48722	370	16	fermentation	fermentation	NN
48722	370	17	.	.	.
48722	371	1	After	after	IN
48722	371	2	this	this	DT
48722	371	3	the	the	DT
48722	371	4	acidity	acidity	NN
48722	371	5	usually	usually	RB
48722	371	6	decreases	decrease	VBZ
48722	371	7	slowly	slowly	RB
48722	371	8	.	.	.
48722	372	1	The	the	DT
48722	372	2	stage	stage	NN
48722	372	3	of	of	IN
48722	372	4	active	active	JJ
48722	372	5	fermentation	fermentation	NN
48722	372	6	continues	continue	VBZ
48722	372	7	for	for	IN
48722	372	8	from	from	IN
48722	372	9	one	one	CD
48722	372	10	to	to	TO
48722	372	11	three	three	CD
48722	372	12	weeks	week	NNS
48722	372	13	,	,	,
48722	372	14	depending	depend	VBG
48722	372	15	upon	upon	IN
48722	372	16	the	the	DT
48722	372	17	temperature	temperature	NN
48722	372	18	,	,	,
48722	372	19	strength	strength	NN
48722	372	20	of	of	IN
48722	372	21	brine	brine	NN
48722	372	22	,	,	,
48722	372	23	etc	etc	FW
48722	372	24	.	.	.
48722	373	1	During	during	IN
48722	373	2	this	this	DT
48722	373	3	period	period	NN
48722	373	4	gas	gas	NN
48722	373	5	is	be	VBZ
48722	373	6	formed	form	VBN
48722	373	7	and	and	CC
48722	373	8	froth	froth	NN
48722	373	9	appears	appear	VBZ
48722	373	10	on	on	IN
48722	373	11	the	the	DT
48722	373	12	surface	surface	NN
48722	373	13	,	,	,
48722	373	14	owing	owe	VBG
48722	373	15	to	to	IN
48722	373	16	the	the	DT
48722	373	17	rising	rise	VBG
48722	373	18	of	of	IN
48722	373	19	gas	gas	NN
48722	373	20	bubbles	bubble	NNS
48722	373	21	.	.	.
48722	374	1	At	at	IN
48722	374	2	the	the	DT
48722	374	3	close	close	NN
48722	374	4	of	of	IN
48722	374	5	this	this	DT
48722	374	6	period	period	NN
48722	374	7	the	the	DT
48722	374	8	brine	brine	NN
48722	374	9	becomes	become	VBZ
48722	374	10	"	"	``
48722	374	11	still	still	RB
48722	374	12	.	.	.
48722	374	13	"	"	''
48722	375	1	The	the	DT
48722	375	2	quantity	quantity	NN
48722	375	3	of	of	IN
48722	375	4	acid	acid	NN
48722	375	5	formed	form	VBN
48722	375	6	depends	depend	VBZ
48722	375	7	primarily	primarily	RB
48722	375	8	upon	upon	IN
48722	375	9	the	the	DT
48722	375	10	sugar	sugar	NN
48722	375	11	content	content	NN
48722	375	12	of	of	IN
48722	375	13	the	the	DT
48722	375	14	vegetables	vegetable	NNS
48722	375	15	fermented	ferment	VBN
48722	375	16	,	,	,
48722	375	17	but	but	CC
48722	375	18	it	-PRON-	PRP
48722	375	19	may	may	MD
48722	375	20	be	be	VB
48722	375	21	influenced	influence	VBN
48722	375	22	by	by	IN
48722	375	23	other	other	JJ
48722	375	24	factors	factor	NNS
48722	375	25	.	.	.
48722	376	1	Dipping	dip	VBG
48722	376	2	a	a	DT
48722	376	3	piece	piece	NN
48722	376	4	of	of	IN
48722	376	5	blue	blue	JJ
48722	376	6	litmus	litmus	NNP
48722	376	7	paper	paper	NN
48722	376	8	(	(	-LRB-
48722	376	9	obtainable	obtainable	JJ
48722	376	10	at	at	IN
48722	376	11	drug	drug	NN
48722	376	12	stores	store	NNS
48722	376	13	)	)	-RRB-
48722	376	14	in	in	IN
48722	376	15	the	the	DT
48722	376	16	brine	brine	NN
48722	376	17	will	will	MD
48722	376	18	show	show	VB
48722	376	19	whether	whether	IN
48722	376	20	the	the	DT
48722	376	21	brine	brine	NN
48722	376	22	is	be	VBZ
48722	376	23	acid	acid	NN
48722	376	24	.	.	.
48722	377	1	If	if	IN
48722	377	2	the	the	DT
48722	377	3	paper	paper	NN
48722	377	4	turns	turn	VBZ
48722	377	5	pinkish	pinkish	NNP
48722	377	6	or	or	CC
48722	377	7	red	red	NNP
48722	377	8	,	,	,
48722	377	9	the	the	DT
48722	377	10	brine	brine	NN
48722	377	11	is	be	VBZ
48722	377	12	acid	acid	NN
48722	377	13	,	,	,
48722	377	14	but	but	CC
48722	377	15	the	the	DT
48722	377	16	litmus	litmus	NN
48722	377	17	paper	paper	NN
48722	377	18	does	do	VBZ
48722	377	19	not	not	RB
48722	377	20	give	give	VB
48722	377	21	a	a	DT
48722	377	22	definite	definite	JJ
48722	377	23	indication	indication	NN
48722	377	24	of	of	IN
48722	377	25	the	the	DT
48722	377	26	degree	degree	NN
48722	377	27	of	of	IN
48722	377	28	acidity	acidity	NN
48722	377	29	.	.	.
48722	378	1	For	for	IN
48722	378	2	those	those	DT
48722	378	3	who	who	WP
48722	378	4	want	want	VBP
48722	378	5	to	to	TO
48722	378	6	know	know	VB
48722	378	7	accurately	accurately	RB
48722	378	8	what	what	WP
48722	378	9	the	the	DT
48722	378	10	degree	degree	NN
48722	378	11	of	of	IN
48722	378	12	acidity	acidity	NN
48722	378	13	is	be	VBZ
48722	378	14	the	the	DT
48722	378	15	following	follow	VBG
48722	378	16	method	method	NN
48722	378	17	is	be	VBZ
48722	378	18	outlined	outline	VBN
48722	378	19	:	:	:
48722	378	20	With	with	IN
48722	378	21	a	a	DT
48722	378	22	pipette	pipette	NN
48722	378	23	transfer	transfer	NN
48722	378	24	exactly	exactly	RB
48722	378	25	5	5	CD
48722	378	26	cubic	cubic	JJ
48722	378	27	centimeters	centimeter	NNS
48722	378	28	of	of	IN
48722	378	29	the	the	DT
48722	378	30	brine	brine	NN
48722	378	31	to	to	IN
48722	378	32	a	a	DT
48722	378	33	small	small	JJ
48722	378	34	evaporating	evaporating	NN
48722	378	35	dish	dish	NN
48722	378	36	.	.	.
48722	379	1	To	to	IN
48722	379	2	this	this	DT
48722	379	3	add	add	VB
48722	379	4	45	45	CD
48722	379	5	cubic	cubic	JJ
48722	379	6	centimeters	centimeter	NNS
48722	379	7	of	of	IN
48722	379	8	distilled	distil	VBN
48722	379	9	water	water	NN
48722	379	10	and	and	CC
48722	379	11	1	1	CD
48722	379	12	cubic	cubic	JJ
48722	379	13	centimeter	centimeter	NN
48722	379	14	of	of	IN
48722	379	15	a	a	DT
48722	379	16	0.5	0.5	CD
48722	379	17	per	per	NN
48722	379	18	cent	cent	NN
48722	379	19	solution	solution	NN
48722	379	20	of	of	IN
48722	379	21	phenolphthalein	phenolphthalein	NN
48722	379	22	in	in	IN
48722	379	23	50	50	CD
48722	379	24	per	per	NN
48722	379	25	cent	cent	NN
48722	379	26	alcohol	alcohol	NN
48722	379	27	.	.	.
48722	380	1	Then	then	RB
48722	380	2	run	run	VB
48722	380	3	in	in	RB
48722	380	4	slowly	slowly	RB
48722	380	5	a	a	DT
48722	380	6	one	one	CD
48722	380	7	-	-	HYPH
48722	380	8	twentieth	twentieth	JJ
48722	380	9	normal	normal	JJ
48722	380	10	sodium	sodium	NN
48722	380	11	hydrate	hydrate	NN
48722	380	12	solution	solution	NN
48722	380	13	.	.	.
48722	381	1	This	this	DT
48722	381	2	is	be	VBZ
48722	381	3	best	well	RBS
48722	381	4	done	do	VBN
48722	381	5	by	by	IN
48722	381	6	using	use	VBG
48722	381	7	a	a	DT
48722	381	8	25	25	CD
48722	381	9	cubic	cubic	JJ
48722	381	10	centimeter	centimeter	NN
48722	381	11	burette	burette	NN
48722	381	12	,	,	,
48722	381	13	graduated	graduate	VBD
48722	381	14	in	in	IN
48722	381	15	tenths	tenth	NNS
48722	381	16	.	.	.
48722	382	1	As	as	IN
48722	382	2	the	the	DT
48722	382	3	sodium	sodium	NN
48722	382	4	hydrate	hydrate	NN
48722	382	5	is	be	VBZ
48722	382	6	being	be	VBG
48722	382	7	added	add	VBN
48722	382	8	stir	stir	NN
48722	382	9	constantly	constantly	RB
48722	382	10	,	,	,
48722	382	11	and	and	CC
48722	382	12	note	note	VB
48722	382	13	carefully	carefully	RB
48722	382	14	when	when	WRB
48722	382	15	the	the	DT
48722	382	16	entire	entire	JJ
48722	382	17	liquid	liquid	NN
48722	382	18	shows	show	VBZ
48722	382	19	a	a	DT
48722	382	20	faint	faint	JJ
48722	382	21	pink	pink	JJ
48722	382	22	tint	tint	NN
48722	382	23	.	.	.
48722	383	1	This	this	DT
48722	383	2	indicates	indicate	VBZ
48722	383	3	that	that	IN
48722	383	4	the	the	DT
48722	383	5	neutral	neutral	JJ
48722	383	6	point	point	NN
48722	383	7	has	have	VBZ
48722	383	8	been	be	VBN
48722	383	9	reached	reach	VBN
48722	383	10	.	.	.
48722	384	1	Read	read	VB
48722	384	2	off	off	RP
48722	384	3	carefully	carefully	RB
48722	384	4	the	the	DT
48722	384	5	exact	exact	JJ
48722	384	6	quantity	quantity	NN
48722	384	7	of	of	IN
48722	384	8	sodium	sodium	NN
48722	384	9	hydrate	hydrate	NN
48722	384	10	required	require	VBN
48722	384	11	to	to	TO
48722	384	12	neutralize	neutralize	VB
48722	384	13	the	the	DT
48722	384	14	mixture	mixture	NN
48722	384	15	in	in	IN
48722	384	16	the	the	DT
48722	384	17	dish	dish	NN
48722	384	18	.	.	.
48722	385	1	This	this	DT
48722	385	2	number	number	NN
48722	385	3	multiplied	multiply	VBN
48722	385	4	by	by	IN
48722	385	5	0.09	0.09	CD
48722	385	6	gives	give	VBZ
48722	385	7	the	the	DT
48722	385	8	number	number	NN
48722	385	9	of	of	IN
48722	385	10	grams	gram	NNS
48722	385	11	of	of	IN
48722	385	12	acid	acid	NN
48722	385	13	per	per	IN
48722	385	14	100	100	CD
48722	385	15	cubic	cubic	JJ
48722	385	16	centimeters	centimeter	NNS
48722	385	17	,	,	,
48722	385	18	calculated	calculate	VBN
48722	385	19	as	as	IN
48722	385	20	lactic	lactic	JJ
48722	385	21	,	,	,
48722	385	22	present	present	JJ
48722	385	23	in	in	IN
48722	385	24	the	the	DT
48722	385	25	brine	brine	NN
48722	385	26	.	.	.
48722	386	1	This	this	DT
48722	386	2	method	method	NN
48722	386	3	can	can	MD
48722	386	4	be	be	VB
48722	386	5	used	use	VBN
48722	386	6	to	to	TO
48722	386	7	determine	determine	VB
48722	386	8	the	the	DT
48722	386	9	acid	acid	JJ
48722	386	10	strength	strength	NN
48722	386	11	of	of	IN
48722	386	12	vinegars	vinegar	NNS
48722	386	13	.	.	.
48722	387	1	Multiply	multiply	VB
48722	387	2	by	by	IN
48722	387	3	0.06	0.06	CD
48722	387	4	to	to	TO
48722	387	5	ascertain	ascertain	VB
48722	387	6	the	the	DT
48722	387	7	number	number	NN
48722	387	8	of	of	IN
48722	387	9	grams	gram	NNS
48722	387	10	of	of	IN
48722	387	11	acetic	acetic	JJ
48722	387	12	acid	acid	NN
48722	387	13	per	per	IN
48722	387	14	100	100	CD
48722	387	15	cubic	cubic	JJ
48722	387	16	centimeters	centimeter	NNS
48722	387	17	present	present	JJ
48722	387	18	in	in	IN
48722	387	19	the	the	DT
48722	387	20	vinegar	vinegar	NN
48722	387	21	.	.	.
48722	388	1	The	the	DT
48722	388	2	apparatus	apparatus	NN
48722	388	3	and	and	CC
48722	388	4	chemicals	chemical	NNS
48722	388	5	needed	need	VBN
48722	388	6	for	for	IN
48722	388	7	this	this	DT
48722	388	8	test	test	NN
48722	388	9	can	can	MD
48722	388	10	be	be	VB
48722	388	11	obtained	obtain	VBN
48722	388	12	from	from	IN
48722	388	13	any	any	DT
48722	388	14	firm	firm	NN
48722	388	15	dealing	deal	VBG
48722	388	16	in	in	IN
48722	388	17	chemical	chemical	NN
48722	388	18	apparatus	apparatus	NN
48722	388	19	and	and	CC
48722	388	20	supplies	supply	NNS
48722	388	21	.	.	.
48722	389	1	ORGANIZATION	ORGANIZATION	NNP
48722	389	2	OF	of	IN
48722	389	3	THE	the	DT
48722	389	4	UNITED	UNITED	NNP
48722	389	5	STATES	STATES	NNP
48722	389	6	DEPARTMENT	DEPARTMENT	NNP
48722	389	7	OF	of	IN
48722	389	8	AGRICULTURE	AGRICULTURE	NNP
48722	389	9	_	_	NNP
48722	389	10	Secretary	Secretary	NNP
48722	389	11	of	of	IN
48722	389	12	Agriculture	Agriculture	NNP
48722	389	13	_	_	NNP
48722	389	14	Henry	Henry	NNP
48722	389	15	C.	C.	NNP
48722	389	16	Wallace	Wallace	NNP
48722	389	17	.	.	.
48722	390	1	_	_	NNP
48722	390	2	Assistant	Assistant	NNP
48722	390	3	Secretary	Secretary	NNP
48722	390	4	_	_	NNP
48722	390	5	Howard	Howard	NNP
48722	390	6	M.	M.	NNP
48722	390	7	Gore	Gore	NNP
48722	390	8	.	.	.
48722	391	1	_	_	NNP
48722	391	2	Director	Director	NNP
48722	391	3	of	of	IN
48722	391	4	Scientific	Scientific	NNP
48722	391	5	_	_	NNP
48722	391	6	Work	Work	NNP
48722	391	7	E.	E.	NNP
48722	391	8	D.	D.	NNP
48722	391	9	Ball	Ball	NNP
48722	391	10	.	.	.
48722	392	1	_	_	NNP
48722	392	2	Director	Director	NNP
48722	392	3	of	of	IN
48722	392	4	Regulatory	Regulatory	NNP
48722	392	5	Work	Work	NNP
48722	392	6	_	_	NNP
48722	392	7	Walter	Walter	NNP
48722	392	8	G.	G.	NNP
48722	392	9	Campbell	Campbell	NNP
48722	392	10	.	.	.
48722	393	1	_	_	NNP
48722	393	2	Director	Director	NNP
48722	393	3	of	of	IN
48722	393	4	Extension	Extension	NNP
48722	393	5	Work	Work	NNP
48722	393	6	_	_	NNP
48722	393	7	C.	C.	NNP
48722	393	8	W.	W.	NNP
48722	393	9	Warburton	Warburton	NNP
48722	393	10	.	.	.
48722	394	1	_	_	NNP
48722	394	2	Solicitor	Solicitor	NNP
48722	394	3	_	_	NNP
48722	394	4	R.	R.	NNP
48722	394	5	W.	W.	NNP
48722	394	6	Williams	Williams	NNP
48722	394	7	.	.	.
48722	395	1	_	_	NNP
48722	395	2	Weather	Weather	NNP
48722	395	3	Bureau	Bureau	NNP
48722	395	4	_	_	NNP
48722	395	5	Charles	Charles	NNP
48722	395	6	F.	F.	NNP
48722	395	7	Marvin	Marvin	NNP
48722	395	8	,	,	,
48722	395	9	_	_	NNP
48722	395	10	Chief	Chief	NNP
48722	395	11	_	_	NNP
48722	395	12	.	.	.
48722	396	1	_	_	NNP
48722	396	2	Bureau	Bureau	NNP
48722	396	3	of	of	IN
48722	396	4	Agricultural	Agricultural	NNP
48722	396	5	Economics	Economics	NNP
48722	396	6	_	_	NNP
48722	396	7	Henry	Henry	NNP
48722	396	8	C.	C.	NNP
48722	396	9	Taylor	Taylor	NNP
48722	396	10	,	,	,
48722	396	11	_	_	NNP
48722	396	12	Chief	Chief	NNP
48722	396	13	_	_	NNP
48722	396	14	.	.	.
48722	397	1	_	_	NNP
48722	397	2	Bureau	Bureau	NNP
48722	397	3	of	of	IN
48722	397	4	Animal	Animal	NNP
48722	397	5	Industry	Industry	NNP
48722	397	6	_	_	NNP
48722	397	7	John	John	NNP
48722	397	8	R.	R.	NNP
48722	397	9	Mohler	Mohler	NNP
48722	397	10	,	,	,
48722	397	11	_	_	NNP
48722	397	12	Chief	Chief	NNP
48722	397	13	_	_	NNP
48722	397	14	.	.	.
48722	398	1	_	_	NNP
48722	398	2	Bureau	Bureau	NNP
48722	398	3	of	of	IN
48722	398	4	Plant	Plant	NNP
48722	398	5	Industry	Industry	NNP
48722	398	6	_	_	NNP
48722	398	7	William	William	NNP
48722	398	8	A.	A.	NNP
48722	398	9	Taylor	Taylor	NNP
48722	398	10	,	,	,
48722	398	11	_	_	NNP
48722	398	12	Chief	Chief	NNP
48722	398	13	_	_	NNP
48722	398	14	.	.	.
48722	399	1	_	_	NNP
48722	399	2	Forest	Forest	NNP
48722	399	3	Service	Service	NNP
48722	399	4	_	_	NNP
48722	399	5	W.	W.	NNP
48722	399	6	B.	B.	NNP
48722	399	7	Greeley	Greeley	NNP
48722	399	8	.	.	.
48722	400	1	_	_	NNP
48722	400	2	Chief	Chief	NNP
48722	400	3	_	_	NNP
48722	400	4	.	.	.
48722	401	1	_	_	NNP
48722	401	2	Bureau	Bureau	NNP
48722	401	3	of	of	IN
48722	401	4	Chemistry	Chemistry	NNP
48722	401	5	_	_	NNP
48722	401	6	C.	C.	NNP
48722	401	7	A.	A.	NNP
48722	401	8	Browne	Browne	NNP
48722	401	9	,	,	,
48722	401	10	_	_	NNP
48722	401	11	Chief	Chief	NNP
48722	401	12	_	_	NNP
48722	401	13	.	.	.
48722	402	1	_	_	NNP
48722	402	2	Bureau	Bureau	NNP
48722	402	3	of	of	IN
48722	402	4	Soils	Soils	NNP
48722	402	5	_	_	NNP
48722	402	6	Milton	Milton	NNP
48722	402	7	Whitney	Whitney	NNP
48722	402	8	.	.	.
48722	403	1	_	_	NNP
48722	403	2	Chief	Chief	NNP
48722	403	3	_	_	NNP
48722	403	4	.	.	.
48722	404	1	_	_	NNP
48722	404	2	Bureau	Bureau	NNP
48722	404	3	of	of	IN
48722	404	4	Entomology	Entomology	NNP
48722	404	5	_	_	NNP
48722	404	6	L.	L.	NNP
48722	404	7	O.	O.	NNP
48722	404	8	Howard	Howard	NNP
48722	404	9	,	,	,
48722	404	10	_	_	NNP
48722	404	11	Chief	Chief	NNP
48722	404	12	_	_	NNP
48722	404	13	.	.	.
48722	405	1	_	_	NNP
48722	405	2	Bureau	Bureau	NNP
48722	405	3	of	of	IN
48722	405	4	Biological	Biological	NNP
48722	405	5	Surrey	Surrey	NNP
48722	405	6	_	_	NNP
48722	405	7	E.	E.	NNP
48722	405	8	W.	W.	NNP
48722	405	9	Nelson	Nelson	NNP
48722	405	10	,	,	,
48722	405	11	_	_	NNP
48722	405	12	Chief	Chief	NNP
48722	405	13	_	_	NNP
48722	405	14	.	.	.
48722	406	1	_	_	NNP
48722	406	2	Bureau	Bureau	NNP
48722	406	3	of	of	IN
48722	406	4	Public	Public	NNP
48722	406	5	Roads	Roads	NNPS
48722	406	6	_	_	NNP
48722	406	7	Thomas	Thomas	NNP
48722	406	8	H.	H.	NNP
48722	406	9	MacDonald	MacDonald	NNP
48722	406	10	,	,	,
48722	406	11	_	_	NNP
48722	406	12	Chief	Chief	NNP
48722	406	13	_	_	NNP
48722	406	14	.	.	.
48722	407	1	_	_	NNP
48722	407	2	Bureau	Bureau	NNP
48722	407	3	of	of	IN
48722	407	4	Home	Home	NNP
48722	407	5	Economics	Economics	NNP
48722	407	6	_	_	NNP
48722	407	7	Louise	Louise	NNP
48722	407	8	Stanley	Stanley	NNP
48722	407	9	.	.	.
48722	408	1	_	_	NNP
48722	408	2	Chief	Chief	NNP
48722	408	3	_	_	NNP
48722	408	4	,	,	,
48722	408	5	_	_	NNP
48722	408	6	Bureau	Bureau	NNP
48722	408	7	of	of	IN
48722	408	8	Dairying	Dairying	NNP
48722	408	9	_	_	NNP
48722	408	10	C.	C.	NNP
48722	408	11	W.	W.	NNP
48722	408	12	Larson	Larson	NNP
48722	408	13	,	,	,
48722	408	14	_	_	NNP
48722	408	15	Chief	Chief	NNP
48722	408	16	_	_	NNP
48722	408	17	.	.	.
48722	409	1	_	_	NNP
48722	409	2	Office	Office	NNP
48722	409	3	of	of	IN
48722	409	4	Experiment	Experiment	NNP
48722	409	5	Stations	Stations	NNPS
48722	409	6	_	_	NNP
48722	409	7	E.	E.	NNP
48722	409	8	W.	W.	NNP
48722	409	9	Allen	Allen	NNP
48722	409	10	.	.	.
48722	410	1	_	_	NNP
48722	410	2	Chief	Chief	NNP
48722	410	3	_	_	NNP
48722	410	4	.	.	.
48722	411	1	_	_	NNP
48722	411	2	Fixed	Fixed	NNP
48722	411	3	Nitrogen	Nitrogen	NNP
48722	411	4	Research	Research	NNP
48722	411	5	Laboratory	Laboratory	NNP
48722	411	6	_	_	NNP
48722	411	7	F.	F.	NNP
48722	411	8	G.	G.	NNP
48722	411	9	Cottrell	Cottrell	NNP
48722	411	10	,	,	,
48722	411	11	_	_	NNP
48722	411	12	Director	Director	NNP
48722	411	13	_	_	NNP
48722	411	14	.	.	.
48722	412	1	_	_	NNP
48722	412	2	Publications	Publications	NNP
48722	412	3	_	_	NNP
48722	412	4	L.	L.	NNP
48722	412	5	J.	J.	NNP
48722	412	6	Haynes	Haynes	NNP
48722	412	7	,	,	,
48722	412	8	_	_	NNP
48722	412	9	In	in	IN
48722	412	10	Charge	Charge	NNP
48722	412	11	_	_	NNP
48722	412	12	.	.	.
48722	413	1	_	_	NNP
48722	413	2	Library	Library	NNP
48722	413	3	_	_	NNP
48722	413	4	Claribel	Claribel	NNP
48722	413	5	R.	R.	NNP
48722	413	6	Barnett	Barnett	NNP
48722	413	7	.	.	.
48722	414	1	_	_	NNP
48722	414	2	Librarian	Librarian	NNP
48722	414	3	_	_	NNP
48722	414	4	.	.	.
48722	415	1	_	_	NNP
48722	415	2	Federal	Federal	NNP
48722	415	3	Horticultural	Horticultural	NNP
48722	415	4	Board	Board	NNP
48722	415	5	_	_	NNP
48722	415	6	C.	C.	NNP
48722	415	7	L.	L.	NNP
48722	415	8	Marlatt	Marlatt	NNP
48722	415	9	,	,	,
48722	415	10	_	_	NNP
48722	415	11	Chairman	Chairman	NNP
48722	415	12	_	_	NNP
48722	415	13	.	.	.
48722	416	1	_	_	NNP
48722	416	2	Insecticide	Insecticide	NNP
48722	416	3	and	and	CC
48722	416	4	Fungicide	Fungicide	NNP
48722	416	5	Board	Board	NNP
48722	416	6	_	_	NNP
48722	416	7	J.	J.	NNP
48722	416	8	K.	K.	NNP
48722	416	9	Haywood	Haywood	NNP
48722	416	10	.	.	.
48722	417	1	_	_	NNP
48722	417	2	Chairman	Chairman	NNP
48722	417	3	_	_	NNP
48722	417	4	.	.	.
48722	418	1	_	_	NNP
48722	418	2	Packers	Packers	NNP
48722	418	3	and	and	CC
48722	418	4	Stockyards	Stockyards	NNPS
48722	418	5	Administration	Administration	NNP
48722	418	6	_	_	NNP
48722	418	7	}	}	-RRB-
48722	418	8	Chester	Chester	NNP
48722	418	9	Morrill	Morrill	NNP
48722	418	10	,	,	,
48722	418	11	_	_	NNP
48722	418	12	Grain	Grain	NNP
48722	418	13	Futures	Futures	NNPS
48722	418	14	Administration	Administration	NNP
48722	418	15	_	_	NNP
48722	418	16	}	}	-RRB-
48722	418	17	_	_	NNP
48722	418	18	Assistant	Assistant	NNP
48722	418	19	to	to	IN
48722	418	20	the	the	DT
48722	418	21	Secretary	Secretary	NNP
48722	418	22	_	_	NNP
48722	418	23	.	.	.
48722	419	1	---------------	---------------	NFP
48722	419	2	This	this	DT
48722	419	3	bulletin	bulletin	NN
48722	419	4	is	be	VBZ
48722	419	5	a	a	DT
48722	419	6	contribution	contribution	NN
48722	419	7	from	from	IN
48722	419	8	_	_	NNP
48722	419	9	Bureau	Bureau	NNP
48722	419	10	of	of	IN
48722	419	11	Chemistry	Chemistry	NNP
48722	419	12	_	_	NNP
48722	419	13	C.	C.	NNP
48722	419	14	A.	A.	NNP
48722	419	15	Browne	Browne	NNP
48722	419	16	,	,	,
48722	419	17	_	_	NNP
48722	419	18	Chief	Chief	NNP
48722	419	19	_	_	NNP
48722	419	20	.	.	.
48722	420	1	_	_	NNP
48722	420	2	Microbiological	Microbiological	NNP
48722	420	3	Laboratory	Laboratory	NNP
48722	420	4	_	_	NNP
48722	420	5	Charles	Charles	NNP
48722	420	6	Thou	Thou	NNP
48722	420	7	,	,	,
48722	420	8	_	_	NNP
48722	420	9	Mycologist	Mycologist	NNP
48722	420	10	in	in	IN
48722	420	11	Charge	Charge	NNP
48722	420	12	_	_	NNP
48722	420	13	.	.	.
48722	421	1	----------------------------------------	----------------------------------------	NFP
48722	421	2	ADDITIONAL	additional	JJ
48722	421	3	COPIES	copy	NNS
48722	421	4	OF	of	IN
48722	421	5	THIS	this	NN
48722	421	6	PUBLICATION	publication	NN
48722	421	7	MAY	MAY	MD
48722	421	8	BE	be	VB
48722	421	9	PROCURED	PROCURED	NNP
48722	421	10	FROM	from	IN
48722	421	11	THE	the	DT
48722	421	12	SUPERINTENDENT	superintendent	NN
48722	421	13	OF	of	IN
48722	421	14	DOCUMENTS	DOCUMENTS	NNP
48722	421	15	GOVERNMENT	GOVERNMENT	NNP
48722	421	16	PRINTING	print	VBG
48722	421	17	OFFICE	OFFICE	NNP
48722	421	18	WASHINGTON	WASHINGTON	NNP
48722	421	19	,	,	,
48722	421	20	D.	D.	NNP
48722	421	21	C.	C.	NNP
48722	421	22	AT	AT	NNP
48722	421	23	5	5	CD
48722	421	24	CENTS	CENTS	NNP
48722	421	25	PER	per	IN
48722	421	26	COPY	COPY	NNS
48722	421	27	----------------------------------------	----------------------------------------	NFP
48722	421	28	*	*	NFP
48722	421	29	*	*	NFP
48722	421	30	*	*	NFP
48722	421	31	*	*	NFP
48722	421	32	*	*	NFP
48722	421	33	Transcriber	Transcriber	NNP
48722	421	34	Note	Note	NNP
48722	421	35	Figure	Figure	NNP
48722	421	36	1	1	CD
48722	421	37	was	be	VBD
48722	421	38	moved	move	VBN
48722	421	39	so	so	IN
48722	421	40	that	that	IN
48722	421	41	it	-PRON-	PRP
48722	421	42	would	would	MD
48722	421	43	not	not	RB
48722	421	44	split	split	VB
48722	421	45	a	a	DT
48722	421	46	paragraph	paragraph	NN
48722	421	47	.	.	.