The grinder is intended mainly for chopping cabbage when making sauerkraut, but it is also of much service in grinding vegetables and roots to be cooked for poultry.

The base A is made of a plank, at least 1 ft. wide and 4 ft. long, with a 9 1/4 by 9 1/2- in. hole cut in the center. The grinding part, or cylinder, is made of wood, 3 in. in diameter and 9 in. long, with 8-penny nails, spaced 3/16 in. apart, driven partly into it and then cut off so as to leave 1/4 in. projecting. The cylinder is turned by means of a crank attached to the end of the shaft.

A hopper, B, is constructed, 4 by 9 1/2in. inside measurement at the bottom, and as large as necessary at the top. A space is provided at the bottom as shown to receive the concave C, which consists of a 1-in. board, 3 to 4 in. wide and 9 in. long, with nails driven in and cut off as described for the cylinder.

The hopper is securely fastened on top of the baseboard and over the cylinder. The concave is slipped into place and held with wedges or by driving two nails in just far enough to fasten it temporarily. The concave can be adjusted for grinding the different vegetable products, or replaced at any time with a new one.

The ends of the base are supported on boxes, or legs may be provided if desired. When grinding cabbage, Cut the heads into quarters and remove the hearts. Press the cabbage on the cylinder and turn the crank. Fine bits of cabbage, suitable for sauerkraut, will be the result. - Contributed by J. G. Allshouse, Avonmore, Pa.

The Grinder will Easily Reduce Cabbage Heads to Bits Suitable for Sauerkraut

Ill: The Grinder will Easily Reduce Cabbage Heads to Bits Suitable for Sauerkraut