SOUR KRAUT.

M. Parmentier has given a minute description of a process of making sour kraut on the large scale. The heads of white winter cabbages, after removing the outer leaves, are to be cut into fine shreds, by means of a knife, or with a plane, and spread out to dry upon a cloth in the shade. A cask is to be set on end, with the head taken out. If it formerly contained vinegar or wine, so much the better, as it will promote the fermentation, and give the cabbage a more vinous taste; if not, the inside may be rubbed over with sour kraut liquor. Caraway seeds are to be mixed with the shreds of cabbage, a good layer of salt is placed at the bottom of the cask, and then cabbage shreds evenly packed, to the depth of four or six inches. The layers are regularly stamped down with a wooden stamper, to half their original bulk. The same process is to be repeated, with additional layers of salt, and shreds, till the whole be packed. They are then to be covered with a layer of salt, or till the barrel be filled within two inches of the top, over which the outside leaves of the cabbages are to be spread. About two pounds of salt are required for twenty middling sized cabbages.

The head of the barrel, which should have been previously well fastened together, is lastly to be put within the barrel above the leaves, and loaded with stones, to prevent the mixture from rising during the fermentation. The mass thus compressed subsides, and the cabbage gives out its juice, which rises to the surface, it is green, muddy, and fætid. It is to be drawn off by a spigot placed two or three inches from the bottom, and re-placed by fresh brine.

The following notice may serve to remind the reader of the time when the various articles for preparing pickles are in season.