Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-11-16

some particular process may be better
than others. Under stimulus of this
reasonable conviction, we shall now 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.
MIR. Thomas NJ. Galley, of Franconia.
Ala, writes that while he will rot VEN
ture the statement that luis plan for
krauting cabbage is the best plan known
he can assert that II has always PANIED
out entirely successful for him. He puts
up several barrels of kraut each season,
and finds the business fairly profitable,
Gs 1t invariably goes off on the local
market at good figures. When the cab
hages have been made tender by two or
three frosts in November or Decembe
he gathers the heads, removes the coarse
outer leaves, and places them in an or
binary tub, such as may be made by
cutting whisky, vinegar or molasses
barrel in half The heads are first
washed in clear, cold water, and if large
It is best to quarter them. He next falls
to work with a clean, sharp spade and
chops the cabbages fine by thrustiug the
spade down among them, changing
about rs necessity calls for. BY this
method u tub of cabbages mag be COM
pletely cut up in very few minutes.
The next work is to pack the kraut
away in the barrel where il is to remain.
\ clean, new whisky barrel is best for
the purpose. 1t must be q barrel that
will not leak. Measure up a bucketful
OF the cut cabbage and spread it evenly
sft two heapiu5 tablespoonful OF fire
salt over the layer. Break up a pod of
red pepper and throw it in with the salt.
Pack the layer down as firmly as posi-
bic by beating upon it for a few mo-
men;s with pestle or maui. The pack
ing should not be prosecuted with vigor
sufficient to bruise the cabbage.
When these directions have been car
ried cut add another bucketful of cut
cabbage, another quantity of salt as be-
fore and another pod of red pepper.
Pack again with your maui, and SO on
till the barrel is full.
Now spread some large cabbage leaves
atop of the kraut to cover the top barrel
two or three thicknesses, then fiji III some
clean boards and lay on rock for
weight. Leave forty eight hours and
then examine. If brine has arisen
sufficient to cover the boards nothing
further Is necessary; if not, then you
must add moderately strong brine,
little at time, till the boards are I'M
der. Cover closely with Il cloth and set
away in a reasonably cool place-that
IS, do not keep the kraut in heated
room.
should your kraut in time appear too
sour to suit the taste, wash it in some
cold water before using, pressing the
water ont with the hands. Ills kraut,
put up on this plan, keeps perfectly
good, ne says, as long as he wants it to
keep.
Mr.. 6. c. Farley OF Mobile favors US
with. his method of putting up sauer
kraut. Take none, he saws, but firm
and hard heads, which, with knife, cut
up as finely as possible. If you are
working the thing on q scale large
enough to justify it, there is machine
for cutting up cabbage that you can buy.
After you have cut your cabbage, get a
clean barrel (wooden vessels are always
besD put down thin layer of salt-a
mere sprinkIing over the bottom of the
burrei-then three or four-inch layer
of cut cabbage, then with a maui stamp
down as firmly as you can. Repeat the
process till the barrel is filled. DONE be
afraid of packing too close. Sprinkle |
salt over the top and put on heavy |
weights to hold the kraut down. Don t |
add any water, for the stamped cabbage |
will give out juice eufAci TO cover the |
top. Set away in q cool place. Nothing |
else is necessary. Kraut should not be |
put up tor long keeping until after the !
hot summer weather is over for the !
season.