Farm and home cook book and housekeeper's assistant

Early morning, when the dew is on, is the best time to gather cabbage for kraut. The weather should be warm enough to cause fermentation to take place in 2 or 3 days from time of packing. After fermentation has ceased, keep in a shady cool place. Remove all outside leaves and the heart or stalk of the cabbage. Use a two or three-knife kraut cutter, place over a tub, and shred the required amount to fill barrel or jars. Use 1 tablesp salt to each gal of kraut, and no more, for if more salt is used fermentation will not be so perfect — the salt will preserve, instead of allowing the cabbage to ferment. Sprinkle salt over the cut cabbage and thoroughly mix by working over with the hands or a large wooden spoon or paddle. Do not use any metal spoons or kettles. After mixing, press in the barrels or jars very solid. If in barrels replace the head and bore in it an inch auger hole, set level, and pour in cold water until it will take no more. Keep the head of barrel covered with water by adding more every day, or as needed. After fermentation has ceased, stop up tight and keep head of barrel covered with water, to exclude the air. If put up in jars, keep a weight on to hold kraut under brine, and keep it running over with water, to cause all skum to work off. — [J. W. G., Ky. MAKING SAUERKRAUT 260 Sauerkraut Notes Use a water-tight hard wooden keg or barrel and be sure it is thoroughly clean. Put a layer of clean outside cabbage leaves in the bottom of the keg and a little way up on the sides. Put in a layer of shredded cabbage, sprinkle with salt and a little caraway seed and onion and apple, and press down very firmly. For a medium sized wash tub of shredded cabbage use about 3 or 4 handsful salt, 2 tablesp caraway seed, 1 onion and 1 apple, chopped very fine. Proceed in alternate layers until all the cabbage is used, pressing down each layer firmly, so that It will be under brine. It is well for two persons to handle the job together, one doing the cutting and the other the packing. The brine should rise quite freely when the kraut is pressed down with the hands. Cover with a clean white cloth, tucking in the edges firmly down the sides, then lay on fitted hardwood boards and on these a clean stone or several stones to weight the kraut down so that it will stay under brine. Let stand 2 or 3 days, then dip off all you can of the old brine, which would become bitter, and fill up with hot water. Tie a clean cloth over the barrel and let the contents work. It will take from 2 to 3 weeks before fermentation ceases. About once a week, thereafter, carefully remove stones, boards and cloth, which will very likely be covered with skum, wash them clean, rinse in cold salt water, and return to the keg. A little hot water may be added from time to time, and a little salt, if it does not seem salt enough. The kraut should be just covered with brine, but it is not well to have, too much brine, as that softens it and makes it mushy. The secret of keeping kraut well and clean is in pressing down firmly, having it well weighted, and covered with not too much brine, thus keeping the air out. A good vinegar barrel is nice to use, and if it is too large, it can be sawed down to the required size. — [Mrs. G., Wis. To Keep Sauerkraut in Warm Weather