2. For brining use three-quarters of a cupful of salt and one cupful of vinegar to each gallon of water.
3. For dry-salting use one pound of salt to four pounds of food.
4. Do not use vinegar, pickle or pork barrels as containers for salted foods unless they are very thoroughly scalded.
5. Thoroughly scald all containers, covers, weights and cloths before using.
6. If using glass jars put a cork inside to press the food down. If white vaseline is rubbed on the rubber rings the solution will not get through rubber and be lost.
7. After adding salt or brine for fermented foods, cover the food material with a piece of muslin or cheesecloth six inches larger in diameter than the diameter of the container. Tuck this in round the top of the food, cover with weight and adjust lid of container.
8. During fermentation keep the cover on loosely until all bubbles cease. Test by slightly knocking container to see if any bubbles appear on the surface.
9. When you have made this test and discovered that the bubbling has ceased, then it is time to protect the food from all organisms which destroy lactic acid.
10. To protect the food cover with hot melted paraffin or liquid oil.
11. If evaporation takes place, add water or brine to make up the original amount of water.