Preparation: Remove the bad outer leaves, cut the cabbage in halves, cut out the heart, slice the cabbage in fine shreds and put into a clean barrel or stone jar. First place whole cabbage leaves over the bottom of the jar or barrel, pack on a layer of sliced cabbage, strew it with salt and pepper-corns, pack on another layer and so on until the cabbage is all used up. Stamp it down firmly so the liquor will cover the cabbage, then cover it with a clean piece of white muslin, a board and a stone to hold it down. Look after it occasionally and clean the cloth, board and stone. After the cabbage has fermented enough, which you will know by its sour odor, put it into a cool place. No. 84—PARSLEY. Green parsley Salt Preparation: Wash the parsley, cut off the stems and wipe dry. Pack in layers with salt into jars, close the jars tightly and keep them like preserves. Remarks: When using, soak in water to take out some of the salt and close the jar well every time. No. 85—TO KEEP RED AND WHITE CABBAGE. Cabbage heads Paper Twine Preparation: The cabbage heads must be firm. Remove all bad leaves, tie the heads in paper and hang them up in the cellar. They will keep all winter. No. 86—PARSLEY, CARROTS, CELERY AND BORAGE FOR THE WINTER. Firm parsley roots Firm carrots Firm borage Firm celery roots Fine, dry sand Preparation: The sand must be fine and dry. Pour it into the cellar on the cement floor or into a box. Cover each vegetable with it. In this way they will keep all winter. No. 87—TO PRESERVE PEARL ONIONS. Onions Salt Vinegar Preparation: Salt the onions well and leave in the salt for 8 to 10 days, peel and partly cook them in vinegar. Put them into jars with sufficient salt to cover them and close the jars well. No. 88—CHAMPIGNONS OR MUSHROOMS. 3 lbs. of champignons 2 qts. of water 2 tbsps. of vinegar 1 qt. of water 2 tbsps. of salt Preparation: There are forest champignons and manure champignons. The former are whiter and easily turn soft. They grow wild while the latter are cultivated. The champignons to be preserved must be firm; if they have been exposed to the air too long, they are not good for preserving. Wash them in 2 qts. of water mixed with 2 tablespoonfuls of vinegar. Cut off the stems and brush both the stems and caps of the champignons in the vinegar water until they are white. Rinse them in 1 qt. of fresh water mixed with 1 tablespoonful of vinegar. The quart of water mixed with 2 tablespoonfuls of salt is brought to boil. As soon as you have prepared a handful of champignons, throw them into the boiling salt water and let them boil until the second handful is prepared. Now take the boiled champignons out with a skimmer, put them into the jars and continue the boiling until the jars are ¾ full, pour on the liquor to fill the jars completely. Close up the jars or if you are using tin cans, solder them, and boil them in a boiler ¾ to 1 hour.