Preservation of Vegetables by Fermentation and Salting

1½ cups acid flavor bacteria baking powder barrel or keg beet tops bread crumbs bubbling has stopped cabbage cheesecloth clean bricks cold cooked corn container cooked without soaking cool place cottonseed oil cucumber pickles cups cooked corn cups salted dill and spice dry salting eggs fermentation by dry fermentation has ceased FERMENTATION WITH DRY fermented and salted fermented corn fermented or salted fermented peas fermented vegetables following vegetables fresh greens gallon greased green peas GREEN TOMATOES inch jars keg or crock kraut lactic acid method of preservation nearly full OMELET paprika paraffin peas until tender pitch pine pounds of salt prepared prevent mold prevent the growth remove the salt room to ferment salted or fermented salted products salted vegetables sauerkraut scum Serve hot skim milk soaked to remove SPINACH spoil Stone crocks string beans tablespoon butter tablespoons sugar teaspoon salt tomatoes turnip tops vinegar Wash the vegetables wooden kegs yolks