A dish dear to the heart of our German cousins, and one which involves very little trouble in preparation, and is moreover, very wholesome.

Take three large cabbages, shred thoroughly and place in a wooden tub with a cupful of water, an ounce of salt, and half a teaspoonful of cream of tartar. Thoroughly mix and cover closely, placing a weight upon the cover. Keep thus for about three weeks in a moderately warm place, during which a slight fermentation will take place.

At the end of this time it should be cooked gently for several hours, and may be served with slices of boiled bacon or sausages.