Practically all the sugar withdrawn from the cucumbers is utilized during the stage of active fermentation, at the end of which the brine reaches its highest degree of acidity. During this period the salt concentration should not be materially increased: for, although the lactic bacteria are fairly tolerant of salt, there is a limit to their tolerance. The addition of a large quantity of salt at this time would reduce their acid-forming power just when this is essential to a successful fermentation. Salt, therefore, should be added gradually over a period of weeks. SALT PICKLES Salt pickles, or salt stock, are made by curing cucumbers in a brine which should contain not less than 9.5 per cent of salt (approximately 36° on the salinometer scale) at the start. Not only must the brine be kept at this strength, but salt should be added until it has a concentration of about 15 per cent (60° on the salinometer scale). If well covered with a brine of this strength, the surface of which is kept clean, pickles will keep indefinitely. Proper curing of cucumbers requires from six weeks to two months, or possibly longer, according to the temperature at which the process is carried out and the size and variety of the cucumbers. Attempts to use short cuts or to make pickles overnight, as is sometimes advised, are based on a mistaken idea of what really constitutes a pickle. Curing of cucumbers is marked by an increased firmness, a greater degree of translucency, and a change in color from pale green to dark or olive green. These changes are uniform throughout the perfectly cured specimen. So long as any portion of a pickle is whitish or opaque it is not perfectly cured. After proper processing in water, salt pickles may be eaten as such or they may be converted into sour pickles (p. 7), sweet pickles (p. 8), or mixed pickles (p. 10). SMALL QUANTITIES Pack the cucumbers in a 4-gallon jar and cover with 6 quarts of a 10 per cent brine (40° on salinometer scale). At the time of making up the brine, or not later than the following day, add more salt at the rate of 1 pound for every 10 pounds of cucumbers used--in this case 1 pound and 3 ounces. This is necessary to maintain the strength of the brine. Cover with a round board or plate that will go inside the jar, and on top of this place a weight heavy enough to keep the cucumbers well below the surface of the brine. At the end of the first week, and at the end of each succeeding week for five weeks, add one-fourth pound of salt. In adding salt always place it on the cover. If it is added directly to the brine, it may sink, as a result of which the salt solution at the bottom will be very strong, while that near the surface may be so weak that the pickles will spoil. A scum, made up usually of wild yeasts and molds, forms on the surface. As this may prove injurious by destroying the acidity of the brine, remove it by skimming. LARGE QUANTITIES