The salinometer, an instrument for measuring the salt strength of a brine, is very useful, although not absolutely necessary, in brining (fig. 2). By following the directions given here it will be possible to make brines of the required strength without the use of this instrument. Results may be readily checked, however, and any changes in brine strength which occur from time to time may be detected by the use of the salinometer. The salinometer scale is graduated into 100 degrees, which indicate the range of salt concentration between 0°, the reading for pure water at 60° F,; and 100°, which indicates a saturated salt solution (26½ per cent). Table 1 (page 14) shows the relation between salinometer readings and salt percentages. Salinometers are sold for about $1 each by firms dealing in chemical apparatus and supplies. A sugar hydrometer is very useful in all canning and pickling work. Either the Brix or Balling scale may be used. Both read directly in percentages of sugar in a pure sugar solution. A Balling hydrometer, graduated from 0° to 70°, is a convenient instrument for the tests indicated in this bulletin. SUPPLIES FOR BRINING AND PICKLING SALT Fine table salt is not necessary. What is known as common fine salt, or even coarser grades, may be used. Caked or lumpy salt can not be equally distributed. Salt to which anything has been added to prevent caking is not recommended for pickling and brining. Alkaline impurities in the salt are especially objectionable. Any noncaking salt which contains less than 1 per cent of the carbonates or bicarbonates of sodium, calcium, or magnesium may be used for this purpose. VINEGAR A good, clear vinegar of 40 to 60 grain strength (4 to 6 per cent acetic acid) is required in making sour, sweet, and mixed pickles, and is sometimes used for dill pickles. Many pickle manufacturers prefer distilled vinegar, as it is colorless and free from sediment. If fruit vinegars are used they should first be filtered to remove all sediment. SUGAR Granulated sugar should be used in making sweet pickles. The quantity of sugar required for each gallon of vinegar in making sweet liquors is shown in Table 3 (p. 15). SPICES Spices are used to some extent in making nearly all kinds of pickles, but chiefly for sweet, mixed, and dill pickles. Various combinations are used, depending on the kind of pickles to be made and the flavor desired. Peppers (black and cayenne), cloves, cinnamon, celery seed, caraway, dill herb, mustard (yellow), allspice, cardamom, bay leaves, coriander, turmeric, and mace, are the principal whole spices for this purpose. Ginger and horse-radish root are used sometimes. All of these spices may be purchased in bulk and mixed as desired. Mixed whole spices, specially prepared for pickling purposes, sold in the stores, are, as a rule, satisfactory. Care should be taken to see that they are of proper strength.