The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1919-09-12
By Leno Osborne.

never in the history OF their business
have they sold such number OF
frui, cans. large earthen jars and
small kegs as ,hi, season. Elrthen
lars and kegs are used TO put certain
vegetables down in brine, one OF the
oldest methods for preserving foods
( known
Cucumber pickles and saucrkraut
arc the foods packed N these jars and
keRs, and from an old housckcepcf
Who has never failed to make and
keep nhesc successfully, | ge, the fol-
lowing directions for their prcpara-
! Con.
- Sauerkraut.
For this cliaate, iall-grownoabbage
should be used However, back in
Iowa, wc could use either" she eN-
planned
Gu, firm head OF cabbage in
sixths or eighths.o By doing this the
'hear" or center may be shredded
along with the rest
With a sharp knife or out,er cut the
IApUikt NNlN Sto hNti'N Wv 49,
OF twine string as possible.
Use pure, coarse salt, and weigh II
out--oue pound to every IS OF cabbage
after it is shredded.
In a clean keg or carthen vessel,
sprinkle a little salt. Put layer Of
the cabbage about four inches thick.
Pound down with a wooden malleI,
cd churn dasher. Or clean hoe. WHEN
NE cabbage looks bruised, add layer
OF salt. Another layer OF cabbage
Dound again, and continue until the
vessel is full, or all material has been
nssd. o
Q When the last layer of cabbage and
salt is in place, press down as tightly
as possible place clean cloth over
the top, and over that plate. or board
10 ii, the top TO the edges OF the yes-
sel
Put On Weights.
Put heavy weights on the ,op-Sev-
@al pounds, so the brine will come to
he top.
This vessel should be in the coolest,
Cart OF the house or in cellar.
Fermentation will begin immediate
H, and should proceed for about four
teen days in room, or twenty -eigh,
days in cool cellar.
A scum will come TO the top Skim
This every day. Gas bubbles will rise
q long as fermentation is gong on
II these bubbles cease TO come wher
che kea is struck on the side iermen'
tation is complete and the kraut II
ready to use.
This hou.ekeeper's greatest caution
h: Keep the brine well skinned
The kraut will spoil il the scum is lel
cu."
To avoid extra trouble, the kraa
may be canned by the one-day cold
pack method, by steriliring two hours
II the weather is cold il is not neoes'
sary, but ii it turns warm the cloth
the weights and the top of the vesse
will have TO be washed very often, anC
the top skinned.
II is as easy 10 take care OF twenty
gallons OF kraut as one, after IN,
packing is done. SO for that reason
Z h is advised TO make a large amount
md can il.
Cucumber Pickles.
Most persons prefer cucumber pick.
Lev about three inches long though
any sire and length may be used.
II Wash well, and pack in barrel o,
keg, leaving several inches a, the top
4 Prepare to make one-hali as mucl
brine as the size OF the vessel in whiel
\ they are packed. For a iive-saliol
4 }se OF cucumbers, make two and one
4 bali gallons OF the brine.
Proportion the brine A. followsi
One cup salt
Two cups vinegsr.
One gallon water.
M Olso0Ive the salt in the water, the
~ ~ vinesar and pour over the c,
kUmtsrs. n6t 4 plate over the top ar
weight sufficient to keep the cucun
Ser under the brine. Pu, the clo'
N this time over the weight. and not ne,
10 The plste. refment alton will
slower thaa ~ ~ kfast, bu, shou
be eomplsse 10 frsm ~ dAys 70 thr'
weeks. L may y 6eo16Wiaed By taI
Dina the eide d IL veeoel II bsbbl'
b at cone b he ~ ftrneatstio
+ ccmplste. Skim the TOP d The brir
s'Sarefufly and keep the vessel 10 . coz
DIaee.
When the eueumbers are waite'
sosk them several hours in cold waite
--chansing the water several time
Make SWEET or sour, BY dropping ther
= hot vinegar.
p3eklel Onloss.
& o)oa arA smooth onions. Wasl
Gnqso eotsidl skl Pack h
eoMl = aiauA az
. 4.