Cabbage in the form of kraut, if properly made and cared for, is nutritious and makes a desirable dish, being convenient and very little trouble to prepare. I have been using the following recipe for years and have never lost a pound or had any trouble with mouldy cloths on top of kraut. For large quantities I use clean oak barrels, for a few gallons I prefer stone jars. For packing in barrels, I place the barrel near the wall of a building or a heavy post, make a follower that will just fit inside of the barrel and press down by means of a lever, one end in a crack of the building or under a block nailed to a post. Pack in solid, but do not pound or stamp, as this breaks and mashes the fiber of the leaves and causes them to become dark. The way I want kraut to look when taken from the barrel is long, stringy and of a snowy whiteness, and to have a sour, not a soured taste and smell.

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.