^30 



U E M A R K S 



N 



THE 



PRESEH- of fowerkrout on the firft layer of it is always continued, till the 



whole cafk be full. Then it is neceffary to bring the cafk, con- 



I 



taining the fliced and ilamped cabbage. Into a place which has a 

 moderate temperature, and, if poflible, above 50 or 60 degrees of 



L 



r 



Fahrenheits thermometer : becaufe the warmth greatly promotes. 



VATION 

 OFMARI- 



NERS, 



/ 



and accelerates 



vinous ferme 



As foon as it becomes 



acidulated, which will happen in 10, 12, or 14 days, according 



r 



to the degree of warmth, in which the cafk is kept, the vat may 

 be removed to a cellar, and there preferved. In the beginning a 

 quantity of juice is found flanding on the top of the fermenting 

 cabbage, and with a flick a hole is made in the middle of the cafk 



for the better 



of the fermenting liquor. If th 



cab 



1 



bage be -dcflined for a long fea voyage, the cabbage is taken out of 

 its juice, and in this dry flate clofely packed in empty cafks : but 

 if it be intended to be confumed at home, a clean board fitting the 

 cafk, and loaded with weights for depreffing the fermented cab- 

 bage, is put on the top of it. Of fuch fermented cabbage or fower- 

 krouti about a pint was ferved to every individual of our fhip's 



company, twice or three times In 



d it is to this mofl 



excellent antifeptic, that we chiefly afcribe the little progrefs which 

 the fcurvy made on board our fliip. Our fliip's company grew at 

 lafl very fond of it, efpecially when they obferved its falutary ef- 



f^its in preventing the fcui'vy. We had 60 cafks of it 



on 



I 



board, 

 and 



