CABBAGE 207 



so heavily. They are desirable for home use. The best 

 of this class is the American Drumhead Savoy. 



Sauerkraut. The following recipe for sauerkraut is a 

 very excellent one: Slice cabbage fine in a slaw cutter; 

 line the bottom and sides of an oaken barrel or keg with 

 cabbage leaves, put in a layer of the sliced cabbage about 

 six inches in depth, sprinkle lightly with salt, and pound 

 with a wooden beetle until the cabbage is a compact mass; 

 add another layer of cabbage, etc., repeating the operation, 

 pounding well each layer until the barrel is full to within 

 six inches of the top; cover with leaves, then a cloth, 

 next cut a board to fit loosely on the inside of the barrel and 

 kept well down with a heavy weight. If the brine has not 

 raised within two days, add enough water with just salt 

 enough to taste to cover the cabbage; examine every 

 two days and add water as before, until brine rises and 

 scum forms. Then lift off the cloth carefully so the scum 

 may adhere, wash well in several cold waters, wring dry, 

 and replace, repeating this operation as the scum rises, 

 at first every other day, and then once a week, until the 

 acetous fermentation ceases, which will take three to six 

 weeks. Up to this time keep warm in the kitchen, and 

 then remove to a dry, good cellar, unless made early in 

 the fall, when it may be at once set in the pantry or cellar. 

 One pint of salt to a full barrel of cabbage is a good pro- 

 portion ; some also sprinkle in whole black pepper. 



Or, to keep until summer: In April squeeze out of 

 brine and pack solid with the hands in a stone jar, with 

 the bottom lightly sprinkled with" salt; make brine 

 enough to cover the kraut well in the proportion of a 

 tablespoon of salt to a quart of water; boil, skim, cool, 

 and pour over; cover with cloth, then a plate, weight, 

 and another cloth tied closely down; keep in a cool place, 



