122 VEGETABLE GARDENING. 



the cabbage. The most common is club-root, also called club- 

 foot. The life history of this disease is not known. It at- 

 tacks the roots of cabbage, cauliflower, turnips and other 

 plants of the same family, causing them to form large irregu- 

 lar swellings. The plant is checked in growth and often dies 

 from the effects of the disease. This is not yet a common 

 disease in this section, but in some of the Eastern and Middle 

 states it is very common. The best way of avoiding it is to 

 not use the same land for cabbage or similar crop without at 

 least three years intervening, during which time it is prefer- 

 able to have the land in grass or clover. 



Sauer Kraut. The following recipe is a very excellent 

 one: Slice cabbage fine on 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 a board cut to fit loosely on the in- 

 side of barrel, 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, re- 

 peating this operation as the scum arises, at first every other 

 da j'. 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, 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 cab- 

 bage is a good proportion; some also sprinkle in whole black 

 pepper. Or. to keep until summer: In April squeeze out of 

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

 the bottom lightly sprinkled with salt; make brine enough to 

 well cover the kraut 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, and it will be good in June. 



