r. Now begin to pack: First put in
a layer of cabbage, say about four inches deep, and press down firmly
and sprinkle with about four tablespoons of salt. Put one or two tart
apples, cut up fine, between each layer, or some Malaga grapes (which
will impart a fine flavor to the kraut). When four layers have been put
in, pound with a wooden beetle until the cabbage is quite compact and
then add more cabbage, and so on until all has been salted, always
pounding down each layer. Last, cover with cabbage leaves, then a clean
cloth, a well-fitting board, and a heavy stone, to act as weight on top
of all. It is now ready to set away in a cool cellar to ferment. In two
weeks examine, remove the scum, if any; wash the cloth, board and stone,
wash also the sides of the keg or jar, and place all back again. This
must be done weekly.

CORN RELISH

Boil nine ears of corn and cut from cob; chop fine large head of cabbage
and salt it; chop six green peppers; two tablespoons of white
mustard-seed, three pints of vinegar, one cup of granulated sugar, two
tablespoons of turmeric, two tablespoons of cornstarch, and one
tablespoon of dry mustard. Dissolve cornstarch and mustard in the
vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all
the ingredients and stir in pot of vinegar. Let all get very hot and
seal in pint jars. This is fine as a pickle with cold meats.

MUSHROOM CATSUP

Wash and look over one pint of mushrooms carefully, put them in an
earthen jar with alternate layers of salt. Let stand for twenty-four
hours in a comparatively warm place; put through a fruit press and add
one-fourth ounce of green ginger root cut in small pieces. Measure the
mushroom liquor; to one pint of liquor add one-half ounce of peppercorn
and simmer for forty minutes; then add one-fourth ounce of allspice and
of cloves and one blade of mace and boil for fifteen minutes. Take from
fire and cool. Strain through a cloth, bottle and seal.

TOMATO CATSUP

Cut eight quarts of tomatoes in pieces and stew them until soft; press
through a sieve to remove the skins and seeds; add one head of garlic or
one-half onion, one-half tablespoon of black pepper, one-quarter
teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a
cup of salt and one of cider vinegar; mix thoroughly and boil about
three hours or until reduced one-half. Bottle without straining, then
seal.

TOMATO SAUCE (CHILI)

Forty-five large tomatoes