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Colander

proportion, and when cold, pour it over the cabbage. It will be fit for use in a week, but if kept for a very long time, the cabbage is liable to get soft and to discolor. To be really nice and crisp, and of a good red color, it should be eaten almost immediately after it is made. A little bruised cochineal boiled with the vinegar, adds much to the appearance of this pickle. Tie a bladder over the top of the vessel in which it is kept, and keep in a dry place.