Show BEWARE OF TOO MUCH SAU SALI oversupply in sauerkraut will pre pro vent proper souring and so spoil the quantity put up there aro arc two essentials must mut bo observed in making dauen sauen kraut first it must be remembered remember ce that if too much salt Is used the kraut will not sour us it should and tho the quality will be impaired again some crime salt must be used in or der to preserve the cabbage till it 11 sours sufficiently to preserve itself when kraut gets sour it is like pick les and there thero bo be no further decay to make the best kraut a alicei should be used though it may bc b sliced with a knife coarse or fine al suits your taste use a clean barrel or jai jar put in layer of cabbage cut fine then a little salt using not more than a quart of salt to a 40 gallon barrel of kraut if you like tho the flavor add a ditth dill seed or car caraway awny when the vesse la is full fit a clean board inside and ane weight with a clean stone never v piece of iron if your cabbage Is early and going to waste while it is yet warm make the kraut and keep in a cool cellar this early kraut hlll a ill rot a little OB or top remove this every few da das 9 and ane wash oft off the inside of the barrel and ane weight with warm water to demov tho the genus gens of decay |