oil.

11. If evaporation takes place, add water or brine to make up the
original amount of water.

12. When dry sealing is used let the product stand twenty-four to
thirty-six hours, then add strong brine to fill the containers. The
water from the vegetables usually only half fills the containers.

TABLE FOR PRESERVATION OF VEGETABLES BY SALT

METHODS |VEGETABLES ADAPTED| AMOUNT OF SALT | OTHER
| TO METHOD | | INGREDIENTS
| | | NEEDED
--------------------------------------------------------------------
I. Dry |Cabbage, which is |1/4-lb. salt to 10 | No other.
salting with |converted by this | lbs. food or 21/2 |
fermentation.| method into |lbs. salt to 100 |
|sauerkraut, string| lbs. food. |
|beans, beet tops, | |
| turnip tops, | |
| greens, kale and | |
| dandelions. | |
| | |
II. |Cucumbers, string | 3/4-cup salt, 1 |Dill and spices
Fermentation | beans, green | gallon water, 1 |can be added. 1
with brine. | tomatoes, beets, | cup vinegar for |lb. dry dill or
| beet tops, corn |brine. Amount of | 2 lbs. green
| and green peas. |brine required is| dill and 1 oz.
| |equal to 1/2 volume| spices for a
| | of food. |4-gallon crock.
| | |
III. Dry | Dandelions, beet | 25 lbs. salt to | Blanch and
salting |tops, turnip tops,|100 lbs. of food.| cold-dip
without | spinach, kale, |Salt should be 1/4 | vegetables for
fermentation.| chard, cabbage, | weight of | five minutes
| cauliflower, | vegetable. | before dry
| string beans, | | salting.
| green peas, and | |
| corn. | |
| | |
| | |
--------------------------------------------------------------------

CHAPTER XVI

CURING, SMOKING AND PRESERVING MEAT

Many farmers seem to have more trouble with t