A Montgomery county, Pennsylvania correspondent of the Germantown Telegraph says: "Last fall and winter an immense quantity of sauer-kraut was imported from Germany, a portion of which found its way to this county, and was pronounced very superior, although I cannot speak of its quality from personal experience. The Germans of Reading prepare it in a way that many consider far better than most other methods. They cut the cabbage into long, thin slices, removing the stringy core, and do not apply salt, but ram it down so tightly in stout barrels that it is covered by its own liquor. They then head-up the barrel, leaving a hole in the top so as to admit of fermentation. In Germany the cabbage is rammed down by a machine propelled by steam. That received in this country last year came in tierces holding sixty gallons each".