Oil spices may be desirable under some circumstances, but their effect is not so lasting as that of the whole spices. Turmeric has been much used in both the commercial and household preparation of pickles. While some of its qualities entitle it to be classed among the spices, it does not rank in importance as such with the others named. It is employed largely because of its supposed effect on the color of pickles, which is probably overestimated. Dill herb is practically always used with cucumbers when they are fermented in a weak brine and often with other vegetables fermented in this way. It gives the pickle a distinct flavor which is very popular. The dill herb, a native of southern Europe, can be grown in nearly all parts of the United States and usually is obtainable in the markets of the larger cities. While the entire stalk of the dill herb is of value for flavoring, the seeds are best suited for imparting the desired flavor. For this reason the crop should be harvested only after the seeds have become fully mature but are not so ripe that they fall off. The herb may be used green, dried, or brined. When green or brined dill is used, twice as much by weight as would be required if the dried herb were used is taken. Dill retains its flavor for a long time when brined. To preserve it in this way it should be packed in a 60° brine, or in an 80° brine if it is to be kept for a long time. Dill brine is as good as the herb for flavoring. CUCUMBER PICKLES Because of their shape, firmness, or keeping quality some varieties of cucumbers are better adapted for making pickles than others. Among the best of the pickling varieties are the Chicago Pickling, Boston Pickling, and Snow's Perfection. Cucumbers of practically all varieties, sizes, and shapes, however, make good pickles.[1] [1] Information on the cultivation of cucumbers, and the diseases and enemies which attack them, may be obtained from the United States Department of Agriculture. Cucumbers to be pickled should retain from one-eighth to one-fourth inch of their stems, and they should not be bruised. If dirty they should be washed before brining. They should be placed in brine not later than 24 hours after they have been gathered. Cucumbers contain approximately 90 per cent of water. As this large water content reduces materially the salt concentration of any brine in which they are fermented, it is necessary to add an excess of salt at the beginning of a fermentation in the proportion of 1 pound for every 10 pounds of cucumbers. The active stage of cucumber fermentation continues for 10 to 30 days, depending largely on the temperature at which it is conducted. The most favorable temperature is 86° F.