SAUERKRAUT

a German preparation of pickled cabbage. Close heads of white cabbage are cut into fine shreds, placed in layers in a tub with salt, pepper and other spices, and allowed to ferment after considerable pre ing and pounding. Strong brine is then poured over and it is packed away for use. It is eaten in various ways, generally boiled or fried with meats. Previous to cooking, it is partly freshened by washing in cold water. When receiving barrels of kraut, put them in the cellar or some other cool place where the temperature is not above 50° Fahr. End up the barrels with the plug-end on top—never put kraut on its side. If to be held for some time, pull out the plug and fill weekly with clear water in which one handful of salt to a bucket of water has been di olved. The great danger of lo in handling kraut is in the po ibility of its being left dry—care should be taken that it is moist all the way through at all times. When the barrel is opened, take the kraut from the sides, not from the center, thus avoiding a hole, which would turn black on exposure to the air. Cover the open kraut with clean muslin or cheese cloth and continue to observe the injunction to keep it always moist. Weights are not nece ary on open kraut if the above instructions are followed. SAUMUR (Sparkling): a French wine resembling champagne in both quality and appearance, though generally a little “lighter,” made in the Saumur district, in the former province of Anjou. It is very delicate and wholesome. [s. 561]