The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1918-07-13

s'rations in the making of sauerlxra III
were given throughout the county
experiments have proven that vege-
tables put up in salt and brine make
wholesome food and they should have
wider use in every household
farmers and gardeners should plant
'sil cabbage and should plan to make
all surplus cabbage into kraut either
or nome use Or for market.
The United States Food admins
tration deems it a wise policy.
Sauerkraut.
To State Directors of Home Conser-
vation:
The release of the United States
Food Administration of Nav a1s,
reads as follows:
Oh account of it's supposedly
German name, sauerkraut seems to
be losing it's popularity as an Ameri-
can dish. The food administration
has learned that throughout the
country men and women in their pa
trlotic zeal have been spreading a.
strong propaganda to discourage the
use of valuable foodstuff.
AS a matter of fact. the dish is said
10 be OF Dutch, rather than of Ger
man origin. In any event, sauerkraut
is a valuable food and adds to the va
rlety Of ways in which cabbage may
be prepared. It's wider use would no
doubt stimulate greater use Of cab
bage and would further the food ad-
ministration's campaign for increas-
ed consumption of perishable food
stuffs and a greater saving of the sta
pie food needed abroad.
No matter by what name it may
be known, sauerkraut is a valuable
food and its use should not be cur
tailed as a result of over-zealous and
ill-advised patriotism
Making Kraut for Home Use or Mar
ket.
Gardeners and farmers should plan
to make surplus cabbage into kraut
for home use or market Well-cur-
ed kraut is very palatable and may be
sold in bulk, locally, or packed in her
metically sealed cans to supply a
special trade.
Kraut is cured in straight sided
wooden casks or earthenware jars.
The latter are the more desira bic
since tainted fiavors often result from
caskswhich are not made of cypress
or oak. Concrete stationary tanks are
used in factories where kraut is made
on commercial scale. Size Of con-
tainer for home use will depend upon
the amount of cabbage available.
Eight Or ten gallons of kraut is suf-
ficent for the average family. A jar
or cask of this size will hold from
40 to SO heads of cabbage, well shred.
ded and packed.
Cabbage which is not desired for
storing should be chosen. Each head
is cut from it's stalk just above the
loose outer leaves and taken to a con-
venient work room or sheltered place.
The loose green leaves are removed
anu each head is cut in halves,
lengthwise. Parts Of partially burst
ed heads may be used if green edges
are trimmed along openings). Cores
are taken out by means of a sharp
knife.
The cabbage is next cut into long,
fine shreds. Where only a little kraut
is made. long sharp knife will an
swer for this operation. Otherwise q
cutting board is needed. A two or
three knitted board is desirable and
should be fitted with a sliding box ar
rangement for containing the cab
bage; thus reducing the danger of
"slicing" the operators fingers. Cost
of such boards ranges from $3.50 to
$2.75. Nocal hardware men usual
ly have these in stock.) Hand power
shredders of several tons daily ca
pacity may be desirable when work
ing up cabbage in large quantities.
shredder of this type consists of q ro
tary tub operated by crank, over
three or more stationary semi -circu-
lar shaped knives.
A layer Of shredded cabbage 4 to
6 inches in depth is placed in the bot
tom OF the cask or jar. Dairy salt, or
the best grade Of table salt is sprinkl
ed over the surface at the rate of one
pound of salt to 40 pounds of cabbaya
The layer added is bruised or tampel
with a hardwood weight, similar to q
large wooden potato masher. An
ic