CABBAGES, HOW TO GROW THEM, ETC. 63 



raise their own seed, provided they can buy it from re- 

 liable seedsmen. 



COOKING CABBAGE, SOUR KROUT, &e. 



Cabbage when boiled with salt pork, as it is mostly 

 used, is the food for strong and healthy digestive powers; 

 but when eaten in its raw state served with vinegar and 

 pepper it is considered one of the most easily digested 

 articles of diet. In the process of cooking, even with 

 the greatest care, a large portion of the sweetness is 

 lost. The length of time required to cook cabbage by 

 boiling varies with the quality, those of the best quality 

 requiring about twenty minutes, while others require an 

 hour. In cooking put it into boiling water in which a 

 little salt or soda has been sprinkled which will tend to 

 preserve the natural green color. It will be well to 

 change the water once. The peculiar aroma given out 

 by cabbage when cooking is thought to depend some- 

 what on the manner in which it is grown ; those having 

 been raised with the least rank manure having the least. 

 I think this one of the whims of the community. 



To Pickle, select hard heads, quarter them, soak in 

 salt and water four or five days, then drain and treat as 

 for other pickles, with vinegar spiced to suit. 



For Cold Slaiv, select hard heads, halve and then 

 slice up these halves exceedingly fine. Lay these in a 

 deep dish, and pour over vinegar that has been raised 

 to the boiling point in which has been mixed a little 

 pepper and salt. 



Sour Krout. Take large, hard headed drumheads, 

 halve and cut very fine, then pack in a clean, tight bar- 

 rel, beginning with a sprinkling of salt and following 

 with a layer of cabbage, and thus alternating until the 



