VEGETABLE GARDENING. 



Sauer Kraut.— The following recipe for sauer kraut is a very 

 excellent one: SUce cabbage fine in a slaw cutter; line the 

 bottom and sides of an oaken barrel or keg with cabbage leaves, 

 put in a layer of the sliced cabbage about six inches in depth, 

 sprinkle lightly with salt, and pound with a wooden beetle until 

 the cabbage is a compact mass; add another layer of cabbage, 

 etc., repeating the operation, pounding well each layer until the 

 barrel is full to within six inches of the top; cover with leaves, 

 then a cloth, next a board cut to fit loosely on the inside of the 

 barrel, kept well down with a heavy weight. If the brine has 

 not raised within two days, add enough water with just salt 

 enough to taste to cover the cabbage; examine every two days 

 and add water as before, until brine rises and scum forms, then 

 lift off the cloth carefully so the scum may adhere, wash well in 

 several cold waters, wring dry and replace, repeating this opera- 

 tion as the scum arises, at first every other day, and then once 

 a week, until the acetous fermentation ceases, which will take 

 three to six weeks. Up to this time keep warm in the kitchen, 

 then remove to a dry, good ce'ilar unless made early in the fall, 

 when it may be at once set iii ihe pantry or cellar. One pint of 

 salt to a full barrel of cabbage is a good proportion; some also 

 sprinkle in whole black pepper. Or, to keep until summer: In 

 April squeeze out of brine and pack tightly with the hands in 

 a stone jar, with the bottom lightly sprinkled with salt; make 

 brine enough to well cover the kraut in the proportion of a table- 

 spoon of salt to a quart of water; boil, skim, cool and pour over; 

 cover with cloth, then a plate, weight and another cloth tied 

 closely down; keep in a cool place, and it will be good as late 

 as June. Neither pound nor salt the cabbage too much, watch 

 closely and keep clear from scum for good sauer kraut. — Buck- 

 eye Cook Book. 



BRUSSELS SPROUTS. (Brassica oleracea.) 



Native of Europe. — Biennial. — This is one of the many varia- 

 tions which the cabbage has taken on under cultivation. In this 

 case where the head of the cabbage is ordinarily found there are 

 loose green leaves and seldom a head. The stem is generally 

 two feet or more high, vath leaves, and at the base of each leaf 

 is a small cabbage which seldom attains a diameter of over two 

 inches. These little cabbages are the parts eaten; they are 



