CULTURAL DIRECTIONS 
28g 
Infection may occur from the use of seed contaminated 
with the germs. To avoid trouble from this source, the 
seed should be soaked 15 minutes in formalin solution, 
made by dissolving one pound of formalin in 30 gallons 
of water. Other preventive measures are rotation, the 
destruction of cruciferous weeds and insect enemies, and 
the use of soils and manures free from the disease germs. 
369. Other diseases of importance include yellows, con- 
trolled by the use of resistant varieties and rotation, and 
black leg, for which seed disinfection and rotation are 
used. Others that cause more or less trouble are : Leaf- 
spot (Sphacrella brassicaecola) ; stem canker and drop 
(Phoma oleracca) ; mildew (Peronospora parasitica) ; a dark 
rot (Sclotinia libertiana) ; a bacterial soft rot closely re- 
lated to Bacillus carotoz'orus ; root rot or stem rot ( Corti- 
cium vagum); and white rust ( Cystopus Candidas). 
370. Sauerkraut. — It is often desirable to make kraut 
when the market is weak, or when there is a considerable 
quantity of soft and burst cabbage. The process is very 
simple. After removing the cores and outside leaves, 
the heads are sliced or shredded by special devices or 
machines. The finely cut cabbage is then placed in bar- 
rels in successive layers of about 6 inches, salted slightly 
and pounded. This operation is repeated until the bar- 
rel is nearly full. About one pint of salt is required 
for a barrel of kraut. The cabbage is then covered with 
a cloth, and boards cut to fit loosely in the barrel are 
heavily weighted. The brine formed by the salt and the 
juice should cover the cabbage during the acetous fer- 
mentation. 
In one of the large kraut factories, the cleaned and 
cored cabbage is placed in conveyors which carry it to 
the shredders. The cut cabbage is then conveyed to the 
upper floor of the plant, where it is properly salted, and 
then dumped into a long chute which delivers it in large 
tanks on the first floor, to be mixed and packed. The 
