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Sauer Kraut

(Germany.) Shred finely 3 white cabbages, add 1 ounce of salt, 1 cup of water, and 1/2 spoonful of cream of tartar. Cover and mash, keep it under a weight,in a warm place. In 3 weeks it will be ready for use. It must be cooked several hours before serving, and eaten with bacon, or small sausages.