SAUERKRAUT

Fermented cabbage. The plants are collected in autumn, divided, the stalks removed, and the leaves cut into slices, a layer of which is placed in a vat alternating with a layer of salt till the ve el is full, when it is subjected to the action of heavy weights placed on the whole. At the end of about six weeks, when the acetous fermentation is complete, it is considered fit for use. The method of cooking it in Germany is simply to stew it in its own juice with bacon, pork, or other fat meat: dill, caraway seed, and other carminatives, are occasionally added. Sauerkraut is not fitted for persons troubled with acidity of stomach; it has a slight relaxing effect on the bowels. As an antiscorbutic it has long been celebrated, and was highlv spoken of by Captain Cook. (Pereira on Diet.) SOWANS, or [s. 1421]