VOL. VI. NEW YORK, NOVEMBER, 1847. NO. XL 
A. B. Allen, Editor. 
HOW TO MAKE SAUR-KRAUT. 
Take as many drum-head cabbages, or any other 
kind having a firm heart, as you wish to preserve, 
tear off the outer leaves, quarter them, cut out the 
stalks, and chop the remainder into small pieces by 
hand or with a machine. Then, to every 100 lbs. 
of cabbage, take 3 lbs. of salt, | lb. of caraway-seed, 
and 2 oz. of juniper-berries, and mix them together 
in a dish or bowl. Then procure as many clean 
casks, strongly hooped with iron, as may be re¬ 
quired, and fill them with layers of the chopped 
cabbages, about 3 inches thick, sprinkling each 
layer, as it is pressed in, with the mixture of cara¬ 
way-seed, juniper-berries, and salt. When each 
cask is full, lay over it a coarse linen cloth and a 
wooden follower or lid, just fitting within the 
mouth of the cask, upon which must be placed a 
stone or weight sufficiently heavy to prevent it from 
rising, and allow it to ferment for a month. The 
cabbage produces a great deal of water, which floats 
around the sides of the casks to the top of the fol¬ 
lower or lid. This must be poured off, and its 
place supplied with a solution of lukewarm water, 
whole black pepper, and common salt, taking care 
that the cabbage is always covered with brine. In 
order to keep the kraut fresh and for a long time, the 
casks should be placed in a cool situation as soon 
as a sour smell is perceived. 
Uses, fyc. —Saur-kraut is not only a wholesome 
vegetable, but also one of the best preventives of 
the sea-scurvy that we have. Consequently, no 
vessel bound on a long voyage, particularly through 
hot climates, where the common potato will not 
keep, should sail without a full supply of this 
healthful food. It may be served up for the table, 
prepared in a similar manner as fresh cabbage ; or 
it may be washed in soft water, and then stewed in 
a stove, or oven, for three hours with just sufficient 
Harper & Brothers, Publishers. 
water to cover it with the addition of a little butter, 
taking care to stir it now and then, or it will burn. 
At the end of two hours, put ill some sausages, 
pork, bacon, or any kind of meat you like, but 
corned pork is generally used. If any be left it is 
equally good warmed over. Served up in this way, 
it forms a very nutritious dish, and is much relish¬ 
ed by those who have long been accustomed to its use. 
As this is the true “ Saur-Kraut” of the Germans, it 
may not, on the first trial, prove agreeable to the olfac- 
toriesof all our American readers •, but it hardly need 
be said, that it is a standing winter-dish at the ta¬ 
bles of the rich in Germany, cooked either by the 
process of slowly stewing, with a little water alone, 
or with a small piece of bacon or corned pork, and 
sent to table in the same dish. 
APPLE-ORCHARDS.—No. 3. 
Preparatory to the planting of an orchard, it is 
desirable to determine tile quality of the fruit of 
seedlings at as early an age as possible, and to know 
whether they are to be cut off’ at the ground and 
grafted, or to be preserved entire. In order to do 
this, the following devices have long been practised 
and have usually been attended with success. Any 
time within the month of May or June, select a 
horizontal branch of the tree designed to be ren¬ 
dered fruitful, and remove from the part near its 
junction with the trunk, a ring of bark from one- 
fourth to one-half of an inch in breadth, taking pre¬ 
caution, at the same time, to rub off, within the 
space operated upon, every part, of the bark, quite 
to the sap-wood, in order to obstruct the descend¬ 
ing juices in the succeeding autumn. Another ex¬ 
pedient employed for the same purpose is, to make 
two turns of a copper-wire, closely round the bark, 
with a repetition of the operation at some distance 
below, and Leave it to be incorporated by the growth 
