SAVOY CABBAGE. 



171 



persons can eat " cold slaugh" with impunity that are un- 

 able to use boiled cabbage without great inconvenience. 

 It is by many much relished when made into sauer kraut. 

 It is also pickled. 



To Boil. — B,emove the loose leaves quarter the stump 

 end of the cabbage, wash it perfectly clean, and boil from 

 half an hour to an hour. If not boiled with salt meat, add 

 a little salt ; a little saleratus improves its color, — Mrs. 

 Webster. 



Sauer Kraut. — Shred very finely six white cabbages, 

 having cut out the stalks ; mix with them half a pound 

 of salt, and press them as closely as possible into a cask ; 

 put over a cloth, then a wooden cover, and upon that a 

 heavy weight ; let it stand in a warm cellar two months, 

 keeping the liquor that rises on it, and it will be fit for use ; 

 it should then be removed to a cooler place. — Mrs. Hale. 



Sauer kraut for the table should be boiled or stewed. 



To Pickle. Take off the outside leaves, quarter, cut 

 out the stalk, shred the cabbage into a cullender and 

 sprinkle with common salt ; let the cabbage remain a day 

 or two, when drain it, put it into jars, and fill up with 

 boiling vinegar ; add spices to your taste. 



Brassica Oleracea Suhauda — Savoy Cabbage. 



The Savoy, which is one of the best winter vegetables, 

 probably derives its name from Savoy in Europe. It 

 differs from the cabbage in the rugosity of its leaves. All 

 its varieties are hardy, being rendered more sweet and 

 tender by frost. The only two varieties of Savoy worthy 

 of culture are : 



Curried Savoy. — An excellent winter variety, much im- 

 proved in sweetness and tenderness by frost. It does not 

 head firmly, but is very fine flavored, and even the outside 

 leaves are tender and palatable. 



