If the brine has not raised within two days add enough water, with
just salt enough to taste, to cover the cabbage ; examine every two
days, and add water as before, until brine raises and scum forms,
when lift oif cloth carefully so that the scum may adhere, wash well
in several cold waters, wring dry and replace, repeating this operation '
as the scum arises, at first every other day, and then once a week, until
the acetous fermentation ceases, which will take from three to six
weeks. Up to this time keep warm in the kitchen, then remove to a
dry cool cellar, unless made early in the fall, when it may be at once
set in the pantry or cellar. One pint of salt to a full barrel of cabbage
is a good proportion ; some also sprinkle in whole black pepper. Or,
to keep until summer : In April squeeze out of brine, and pack tightly
with your hands in a stone jar, with the bottom lightly sprinkled with
salt ; make brine enough to well cover the kraut in the proportion of a
tablespoon salt to a quart of water; boil, skim, cool, and pour over;
cover with cloth, then a plate, weight, and another cloth tied closely
down ; keep in a cool place and it will be good in June. Never
pound nor salt the cabbage too much, watch closely, keep clear from
scum, for good sauer kraut. — Mrs. Mary Weaver, Darby Plains.
To Keep Butter Fresh — Work until solid, make into rolls, take
two gallons water ; one pint white sugar, one level tablespoon saltpetre ;
make the brine strong enough with salt to bear an egg, boil and skim.
