MARKETING CABBAGE. 
27 
Much of the kraut cabbage is contracted in advance for a stated 
price, but a part is bought according to market price at harvest time. 
It sells below the current price of the shipping crop. 
When received at the factory, the cabbage is allowed to wilt slightly, 
and the heads are trimmed 01 the green outer leaves. It is then cut 
by machinery into thin shreds, mixed with salt, and dumped into the 
fermentation tanks, (fig. 19) where the salt extracts the juice and 
makes a thin brine. Under right conditions fermentation develops, 
producing lactic acid, softening the cabbage, and giving it a sour 
taste. In from one to eight weeks the process is completed. It is 
packed for shipment in sealed cans (fig. 20) and in casks or barrels 
of from 5 to 45 gallons. Thus packed, the kraut can be kept for an 
indefinite time in practically the same condition as when it leaves 
the tank. 
Fig. 19.— Section of vat house and curing tanks. 
DISTRIBUTION OF THE COMMERCIAL CROP. 
About half of the total cabbage crop, as indicated previously, is 
accounted for by local and home consumption, by kraut making, and 
by waste or decay. The other half is shipped in car lots to market, 
either directly or from storage. 
As a rule, the carload movement of the early crop is to markets 
north of the producing section. Late-crop cabbage goes naturally to 
the nearest large markets. The early and intermediate southeastern 
crops from Florida north to Virginia are taken chiefly by the cities 
of the populous Northeast. Texas and adjoining States ship 
heavily to the markets of the Middle West, but also to Texas, Ten- 
nessee, and Oklahoma. The general dividing line of markets between 
the Texas and southwestern States and the southeast section is the 
