August, 1917 
WISCONSIN HORTICULTURE 
201 
inches, two and three-fourths 
inches, and so on. 
7. No person may pack for sale, 
ship for sale, offer or consign for 
sale, or sell, in closed packages, any 
apples grown in this state which 
are not graded, packed and marked 
or branded in accordance with the 
provisions of this section and the 
regulations made hereunder, or 
closed packages of apples bearing 
any false statement, design, or de- 
vice regarding such apples within 
the meaning of this act. 
8. Any person who violates any 
of tht> provisions of this section, or 
of the regulations promulgated 
hereunder, shall be deemed guilty 
of a misdemeanor and upon convic- 
tion thereof, shall be punished by a 
fine of not more than fifty dollars 
for the first offense and not more 
than one hundred dollars for each 
subsequent offense; provided, that 
no person shall be prosecuted un- 
der this section who can establish 
by satisfactory evidence that no 
part of the packing or branding of 
the apples concerned was done by 
him or under his authority and 
that he had no knowledge that they 
were not packed and branded in 
accordance with said provisions 
and said regulations. 
9. The provisions of this sec- 
tion shall not apply to apples in 
closed packages which are held, 
stored or shipped to storage. within 
the state, until the same are packed 
for sale, offered or consigned for 
sale, or shipped for sale. 
10. The word “person” as used 
herein shall be construed to include 
individuals, corporations, partner- 
ships and associations. The act, 
omission or failure of any official 
or employe of any person, when 
such official or employe is acting 
within the scope of his employe- 
ment or office, shall, in every case, 
be deemed also the act, omission or 
failure of the person, as well as of 
the official or employe. The words 
“closed package” shall mean a 
box, barrel or other package, the 
contents of which cannot be easily 
inspected when such package is 
closed. 
1 1. The enforcement of the 
provisions of this section shall be 
vested in the commissioner of Agri- 
culture, and his officers, employes 
and agents are authorized to enter 
upon the premises of any person 
within this state for the purpose of 
inspecting packages of apples and 
securing evidence of violation of 
this section, and the said commis- 
sioner of Agriculture is hereby au- 
thorized and empowered to make, 
promulgate, and enforce such 
regulations as may be necessary 
for interpreting the grade specifi- 
cations prescribed in this section, 
and for otherwise enforcing its 
provisions; provided, however, that 
any grades or classes of apples 
packed in closed packages, or any 
requirements for marking closed 
packages containing apples, man- 
datory as applying to interstate 
commerce which may hereafter be 
established by the authority of the 
congress of the United States shall 
forthwith, as far as applicable, be 
established and promulgated by 
the commissioner of Agriculture as 
the official grades, classes and 
marks for apples packed in closed 
packages in the state of Wiscon- 
sin. 
Section 2. This act shall take 
effect upon passage and publica- 
tion. 
Approved June 26, 1917. 
COPY LAW. 
Uncle Sam’s Latest Vegetable 
Preserver. 
Continued from p. 199 
proportion of 1 pound of salt to 40 
pounds of cabbage, distributing it 
evenly throughout the cabbage. 
Kxperiments have shown that the 
addition of approximately 2 y 2 
pounds of salt to each hundred 
pounds of shredded cabbage gives 
the best flavor to the kraut. When 
the barrel or crock is nearly full, 
pound down the cabbage as firmly 
as possible and cover with a clean 
board cover. It is advisable, 
though not essential, to place a 
clean cloth over the cabbage before 
the cover is put into place. The 
salt soon extracts a certain amount 
of juice from the cabbage, so that 
a weight of clean bricks or stone 
sufficient to bring the brine well 
above the board cover should be 
added. 
Now set aside the barrel or crock 
and allow fermentation to proceed 
undisturbed. In cold weather, or 
where the sauerkraut is placed in 
a cool cellar, three or five weeks 
may be required to complete the 
process. In a warm room it takes 
only from ten days to two weeks. 
As soon as fermentation starts, a 
foam appears on the surface of the 
brine. This is followed by a film 
which develops into a heavy scum, 
if allowed to remain. Skim off 
this scum as often as it forms — 
every day, if necessary. It feeds 
upon the acid in the brine and, if 
allowed to grow undisturbed, soon 
destroys both brine and kraut. As 
soon as the gas bubbles cease to 
arise, the scum, if any has formed, 
should be removed, and a layer of 
hot melted paraffin about *4 to Vo 
inch thick poured upon the brine. 
If paraffin is not added, the scum 
develops very rapidly during warm 
weather and soon destroys the 
acid of the brine and the sauer- 
kraut beneath. If the sauerkraut 
is made during the fall and stored 
in a cool place, it is not necessary 
to add the paraffin, for the low 
temperature will prevent decom- 
nos’tion. 
