and aged. After aging, the sour pickles are sorted by size and packed into bar- rels or kegs with 20-grain vinegar. Adding a syrup of sugars yields
sweet pickles; they are further mixed with spices in 80-grain white vinegar and allowed to stand a week or more before bottling. Better grade sweet pickles are left in the processing tanks over a year. The finished sweet pickles were packed in wooden barrels, glass containers and tin cans. Dill pickles are made by a similar method, but the salt concentration is lowered and dill and other spices added to the solution. As the salt concentra- tion is lower, sugar is added to speed up the lactic acid concentration. The flavor of genuine dill pickles, like that of good and fine wine, is the result of biochem- ical changes produced by organisms during the fermentation and subse- quent aging process.
Salters In the 1880’s, there were only about
The pickle company facility at Freestone, Michigan, has an interesting mix of old and new tanks, platforms and building siding. Not very large, it supported rail service at one time.
sours, the brine pickles are emptied into processing tanks and covered overnight with cold water. The following day they
are drained and soaked in hot water. After processing, the pickles are covered with five or six percent distilled vinegar
GBFX 2000 is former Green Bay Foods pickle car No. 1600, a Budlong car built between 1936 and 1937. When Green Bay
thirty or forty salting stations in the United States. Squire Dingee had sta- tions at Yorkville, Woodstock and Cary, Illinois, (all in northeastern Illinois) but none in Wisconsin until 1910. With the decline of the crop near Chicago, the lo- cal packers looked for other sources. Growing cucumbers was a natural in the cut-over timber regions of Wisconsin and Michigan, and the number of grow- ers increased steadily. By 1915, Michigan led the nation in pickle pro- duction with 30 percent of the acreage and 20 percent of production. That year
Foods bought Budlong Pickle Co. in 1959 they also received a fleet of seven pickle cars. They were given new reporting marks.
PHOTO: CLAY TINKHAM
RAILROAD MODEL CRAFTSMAN
85
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116