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Pickled Red Cabbage

Remove them up close for use. Or cover them with the outer leaves and stalks, and cut the cabsalt and water (as above) in a stone jar, cover bage in quarters, then shred them into a cul- YEAST. lender, and sprinkle with salt; next day drain, and not by mere contact and communication put them into a jar, and pour on sufficient of its own condition. This view receives cold spiced vinegar to cover them. (See No. considerable support by examination of its 1791.) Others hang up the cabbage for a few particles by a microscope, and also from its days to dry, then shred the leaves, and put fermenting power being destroyed by triturabeing destroyed by triturathem in layers in a jar with a little salt, pep- tion or strong pressure. Cooley believes both per, and ginger, and fill up with cold vinegar.

Others use vinegar without spice. 1801. Pickled Nasturtiums, French Beans, and other small green vegetables, are made in the same manner as directed for gherkins. (See No. 1793.)