Page:The New International Encyclopædia 1st ed. v. 16.djvu/14

PICKETING. : rule, Iiave been able to prevent the effective exe- cution of picketing duty by the exercise of the authority vested in them to prevent open disorder iiiui loitering in the public highways. Legally the question is a mooted one, and the real point in most cases that appear before the courts is one of fact as to whether the union watchers have overstepped their right of exercising moral persuasion and have resorted to force. In recent judicial decisions a double trend is apparent. On the one hand, the judges, by a broad use of the power of injunction (q.v.) have declared against any action on the part of strikers par- taking of the nature of intimidation. In reac- tion against this view, some courts have shown a tendency toward permitting the peaceable propaganda of their views on the part of strik- ers, and where picketing has been carried on by small groups of men, scarcely to be suspected of exercising force against non-union workers, to countenance such action as falling within the legitimate exercise of every man's right to ex- press his views in a peaceable manner. See Strike. PICK'ETT, George Edward (1825-75). An -Vraerican soldier, born in Richmond, Va. He graduated at West Point in 1846, served in the -Mexican War, and was brevetted first lieutenant for gallantry at Contreras and Churubusco, and captain for his conduct at Cliapultcppc. He be- came first lieutenant in 1849 and captain in 1855. In 1850, while serving in the Territory of Wash- ington, he occupied San .Juan Island and pre- vented the landing of British troops. The dis- pute over the northwest boundary was in prog- ress, and Sir .Tames Douglas, the British gov- ernor, had sent warships to eject the Americans; an engagement was averted only by the arrival of the British admiral, who refused to resort to the force of arms. He resigned from the Federal Army June 25, 18C1. and became major of ar- tillery in the Confederate Army. (In .July 2.3d he was made colonel in the provisional army and was assigned to command in the lower Rappa- hannock. On February 28, 1802, he was ap- pointed brigadier-general in Longstreet's divi- sion of Joseph E. .Johnston's army, then known as the .^rmy of the Potomac, but later as the Army of Northern Virginia. At Seven Pines he held his ground stubbornly, though outnum- bered. He was seriously wounded at Gaines's Mill, and on his recovery was made major-gen- eral, in October, 1802. At Fredericksburg he held the centre of the Confederate line. At Gettys- burg his division reached the field on the morning of the third day, .July .3d, and formed the centre of the attacking line in the famous assault on Cemetery Ridge. ( See Gettysburg. ) In Septem- ber, 1803, General Pickett received command of the Department of North Carolina, and made an unsuccessful demonstration against Newbern in .January, 1864. When he returned to Virginia his division recaptured the Confederate lines at Drewry's Bluff in .June. He was sent to I>ynch- burg to oppose Sheridan's cavalry in March, 1865, and was badly defeated at Dinwiddle Court House and Five Forks, but rallied his men and clieeked the pursuit. After the close of the war he engaged in business at Riclniiond, where he died. PICK'ING, Henry Forry (1840-99). An American naval officer, born in Somerset County, Pa. He was appointed to the I'nited States I PICKLES. Naval Academy at Annajiolis in 1857 and gradu- ated in 1861, being appointed acting master. In the Civil War he served successively in the North Atlantic Blockading Squadron, the East Gulf Blockading Squadron, and the South Atlan- tic Blockading Squadron, being promoted to be a lieutenant in July, 1802, and being placed iu command of the Xahant in 18()5. He was present at the sinking of the privateer Vitrei, the fight between the Merrimac and the Monitor, and sev- eral skirmishes with the batteries on Sullivan's Island. In July, I86G, he was promoted to be lieutenant-commander and in January, 1875, to be commander. He commanded the Kcarsarge in 1879-81, was Lighthouse Inspector in 1881-82, and commanded the United States naval force in the Nortliwestern Lakes in 1887-89. In August, 1889, he was promoted to be captain, in Novem- ber, 1898, to be commoilore. and in ilarcli, 1899, to be rear-admiral. He succeeded Eear-.dmiral Howison as commandant of the Charlestown Navy Yard on .March 25, 1899, and died there in the following September. PICKLES (from Ger. pohcl, bulcel, pickle, brine). Although the term pickled is applied to animal sulistaiices, such as beef, pork, and fish preserved in salt, yet pickles are generally under- stood to be the various kinds of fruits or vege- tables preserved in vinegar. The jirocess em- ployed is first to wash the articles intended for pickles in dean cold water, and afterwards to soak them for a few days in a strong solution of salt in water. They are next taken out, and, if fruits or roots, dried in a clean cloth ; but if vegetables, such as cauliflower, etc., they must be well drained and tlicn placed in the vessels intended to hold them, a few peppercorns, or any other spice which is suitable, being sprinkled in from time to time, ^'hen the vessel is so far filled that it will hold no more, boiling vinegar is ])Oiiied in until it is full, and it is then tightly covered, ilany jiersoiis prefer to lioil the spices, of whatever kind used, in the vinegar; and some add the vinegar cold to such vegetables or fruits as are of a naturally soft substance, because, ex- cept in the case of green walnuts, and one or two other fruits, extreme softness is objectionable in pickles. When the materials to be pickled are naturally green, as in the case of gherkins or small cucumbers, French beans, etc., it is con- sidered very desirable to preserve their color as much as possible: and it is sometimes very suc- cessfully accomplished by .steeping vine, cabbage, spinach, or parsley leaves in the vinegar, by which their color is imparted through the vine- gar to the pickles. But this requires great care and patience, more, indeed, than is generally thought worth applying to it, and dealers conse- quently resort to very reprehensible methods of coloring their pickles, such as boiling the vine- gar in copper vessels, and thereby forming an acetate of copper, which is green : or even di- rectly adding that salt to the pickles. Many serious accidents have resulted from the presence of this poison. Many fruits are preserved by pickling, in which case no salt is used and sugar is added to the vinegar. Pears, plums, and black- berries are particularly palatable when prepared in this way. The principle vegetables commonly preserved by pickling are cauliflowers, cucum- bers, gherkins, onions, mushrooms, and nastur- tiums. Piccalilli/, or Indian pickle, is a mi.xture