162 CHANCE FOR BIG PROFITS 



They have also received a favorable report of the house 

 committee of a well-known New York club. It is de- 

 clared that half an acre in Florida yielded 225 bushels of 

 dasheens, which were richer in flavor than baked 

 potatoes. 



The woman who does not raise her own strawberries 

 is losing a lot of pleasure, for they grow so rapidly and 

 so luxuriantly, as if they thought to be allowed to live 

 were a grand privilege, and it is rare sport to watch 

 them. 



Sauerkraut is easily made on the farm, and pays well. 

 There are two essentials which must be observed in mak- 

 ing sauerkraut : First, it must be remembered that if too 

 much salt is used, the kraut will not sour as it should, 

 and the quality will be impaired. 



Again, some salt must be used in order to preserve the 

 cabbage till it sours sufficiently to preserve itself. When 

 kraut gets sour, it is like pickles, and there will be no 

 further decay. 



To make the best kraut, a slicer should be used, though 

 it may be sliced with a knife, coarse, or fine, as suits your 

 taste. 



Use a clean barrel or jar, put in a layer of cabbage, cut 

 fine, then a little salt, using not more than a quart of salt 

 to a 40-gallon barrel of kraut. 



If you like the flavor, add a little dill seed or caraway. 

 When the vessel is full, fit a clean board inside, and 

 weight with a clean stone, never a piece of iron. 



If your cabbage is early, and going to waste while it is 

 yet warm, make the kraut and keep in a cool cellar. 



This early kraut will rot a little on top. Remove this 

 every few days, and wash off the inside of the barrel and 

 weight with warm water, to remove the germs of decay. 



Weeds, herbs and roots have a market value that is 

 surprising to persons who do not happen to have informa- 

 tion on the subject. Wholesale drug houses quite gener- 



