CULTURAL DIRECTIONS 289 



Infection may occur from the use of seed contaminated 

 with the germs. To avoid trouble from this source, the 

 seed should be soaked 15 minutes in formalin solution, 

 made by dissolving one pound of formalin in 30 gallons 

 of water. Other preventive measures are rotation, the 

 destruction of cruciferous weeds and insect enemies, and 

 the use of soils and manures free from the disease germs. 



369. Other diseases. Although club root and black 

 rot are the most important diseases of the cabbage, the 

 following cause more or less trouble : Leaf-spot (Sphae- 

 rella brassicaecola) ; stem canker and drop (Phoma oler- 

 acea) ; mildew (Peronospora parasitica) ; a dark rot (Sclo- 

 tinia libertiana), studied by the Missouri Botanical Gar- 

 den ; a bacterial soft rot closely related to Bacillus caro- 

 tovorus; root rot or stem rot (Corticium vagum) ; and 

 white rust (Cystopus candidus). 



370. Sauerkraut. It is often desirable to make kraut 

 when the market is weak, or when there is a considerable 

 quantity of soft and burst cabbage. The process is very 

 simple. After removing the cores and outside leaves, 

 the heads are sliced or shredded by special devices or 

 machines. The finely cut cabbage is then placed in bar- 

 rels in successive layers of about 6 inches, salted slightly 

 and pounded. This operation is repeated until the bar- 

 rel is nearly full. About one pint of salt is required 

 for a barrel of kraut. The cabbage is then covered with 

 a cloth, and boards cut to fit loosely in the barrel are 

 heavily weighted. The brine formed by the salt and the 

 juice should cover the cabbage during the acetous fer- 

 mentation. 



In one of the large kraut factories, the cleaned and 

 cored cabbage is placed in conveyors which carry it to 

 the shredders. The cut cabbage is then conveyed to the 

 upper floor of the plant, where it is properly salted, and 

 then dumped into a long chute which delivers it in large 

 tanks on the first floor, to be mixed and packed. The 



