When pickles are to be held in storage a long time, a 28° brine, made by adding 10 ounces of salt to a gallon of water, should be used. Pickles packed in a brine of this strength will keep a year, if the barrels are kept filled and in a cool place. The important factor in preserving pickles put up in a weak brine, such as is ordinarily used for dill pickles, is the exclusion of air. When put up in tight barrels this is accomplished by keeping the barrels entirely filled with brine. MIXED PICKLES Onions, cauliflower, green peppers, tomatoes, and beans, as well as cucumbers, are used for making mixed pickles. All vegetables should first be cured in brine. For making mixed pickles, very small vegetables are much to be preferred. If larger ones must be used, first cut them into pieces of a desirable and uniform shape and size. Place in the bottom of each wide-mouth bottle or jar a little mixed spice. In filling the bottle arrange the various kinds of pickles in as neat and orderly a manner as possible. The appearance of the finished product depends largely upon the manner in which they are packed in the bottle. Do not completely fill the bottles. If sour pickles are desired, fill the bottles completely with a 45-grain vinegar. If sweet ones are wanted, fill with a liquor made by dissolving 4 to 6 pounds of sugar in a gallon of vinegar. Seal tight, and label properly. SAUERKRAUT For making sauerkraut in the home, 4 or 6 gallon stone jars are considered the best containers, unless large quantities are desired, in which case kegs or barrels may be used. Select only mature, sound heads of cabbage. After removing all decayed or dirty leaves, quarter the heads and slice off the core portion. For shredding, one of the hand-shredding machines which can be obtained on the market is much the best, although an ordinary slaw cutter or a large knife will do. In making sauerkraut the fermentation is carried out in a brine made from the juice of the cabbage which is drawn out by the salt. One pound of salt for every 40 pounds of cabbage makes the proper strength of brine to produce the best results. The salt may be distributed as the cabbage is packed in the jar or it may be mixed with the shredded cabbage before being packed. The distribution of 2 ounces of salt with every 5 pounds of cabbage probably is the best way to get an even distribution. Pack the cabbage firmly, but not too tightly, in the jar or keg. When full, cover with a clean cloth and a board or plate. On the cover place a weight heavy enough to cause the brine to come up to the cover. If the jar is kept at a temperature of about 86° F., fermentation will start promptly. A scum soon forms on the surface of the brine. As this scum tends to destroy the acidity and may affect the cabbage, it should be skimmed off from time to time. If kept at 86° F., the fermentation should be completed in six to eight days.