Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-11-20
j. z. STEELE, EDITOR.

some particular process may be better
than others. Under stimulus of this
reasonable conviction, we shall DOW pro-
coed to set forth some Alabama pro-
cesses for making kraut. They do not
| differ materially from the Texas methods
referred to, though there is some differ
ence.
Mr.. Thomas NJ. Galley, of Franconia :.
Ala. writes that while he will not ven
ture the statement that his plan for
krauting cabbage is the best plan known
he can assert that 1t has always panued
out entirely successful for him. He puts
up several barrels of kraut each season !,
and finds the business fairly profitable,
as 1t invariably goes off on the local
market at good figures. when the cab
bages have been made tender by two or
three frosis in November or Dece m Der,
he gathers the heads, removes the cosrss
outer leaves, and places them in an or
binary tub. such as may be made by
cutting a whisky, vinegar or molasses
barrel in half The heads are first
washed in clear, cold water, and IL large
il is best TO quarter them. He next falls
TO work With R clean. sharp spade and
chops the cabbages fine by thrusting the
spade down among them, changing
about as necessity calls for. By this
method a tub of cabbages may be COM
pletely cut up in 9 very few minutes.
The next work is to pack the kraut
away in the barrel where il is to remain.
a clean, new whisky barrel is best for
the purpose. 1t must be a barrel that
Will not leak. Measure up a bucketful
of the cut cabbage and spread it evenly
over the bottom OF the barrel and then
sIft two heHping tablespoonful of fire
salt over the layer. Break up a pod of
red pepper and throw il in with the salt.
Pack the layer down a. firmly as possi-
bic BY beating upon it for few mo-
ments with a pestle or maui. The pack
ing should not be prosecuted with vigOr
sufficient to bruise the cabbuge.
When these directions have been car
ried out add another bucketful of cut
cabbage, another quantity of salt as be-
fore and another pod of red pepper.
Pack again with your maui, ana go on
till the barrel is full.
Now spread some large cabbage leaves
atop OF the kraut to cover the top barrel
two or three thicEnesses. then fit i'll some
clean boards and Law on rock for a
weight. Leave fOrty-eight hours and
then examine. II brine hos arisen
further is necessary; if not, then you
must add moderately strong brine, d
little al q time, till the boards are IN
der. Cover closely with Il cloth and set
away in u reasonably cool pluce-that
Is, do not keep the kraut il heated
room.
Should your kraut in time appear too
sour to suit the taste, wash it i'll some
cold water before using messing the
water out with the hands. His kraut,
put up Oh this plan, keeps perfectly
good, he says, las long as he wants it to
keep.
M-. 6. c. Farley of Mobile fnvors US
with his method of putting up sauer
kruut. Take none, he SAYS, but firm
and hard heads, which, with knife, cut
up as finely as possible. If you are
working the thing on u scale large
enough TO justify it, there is machine
for cutting up cabbage that you can buy.
After you have cut your cabbage, get II
clean barrel (wooden vessels are always
best); put down Thin layer of snlt--a
mere sprinkiing over the bottom of the
barrel--theu three or four-inch layer
of cut cabbage, then with maui stamp
down as firmly rs you can. Repeat the
process til! the barrel is filed. Don't be
afraid of packing too close. Sprinkle
salt over the top and put on heavy
weights to hold the kreut down. Don't
add any water, for the stamped cabbage
will give out juice suiii TO cover the
top. Set uway in a cool place. Nothing
else is necessary. kraut should not be
pat up Tor long keeping until after the
hot summer weather is over for the
srusnu