Over each layer place two or three thin slices of red onions, and sprinkle about four generous tablespoons of salt. Repeat this process till all the sliced cabbage is in the jar or bowl. Let the last layer be one of salt. Pour a pint of cold water over this. Cover it with a plate that fits closely and lay a weight of some sort on the plate and stand the bowl in a cool place overnight. In the morning pour the cabbage, brine and all, in a large colander to drain; let the cold water from the tap run over it for about five minutes; then return the cabbage to the receptacle in which it was salted. A stone-crock is really the best, as the cabbage will keep in it all winter. In a kettle or saucepan over the fire add a pint of good cider vinegar, a gill of tarragon vinegar, a half pint of cold water, a half pound of granulated sugar, four bay leaves, a level tablespoon of allspice, a teaspoon of peppercorns and three ounces of stick cinnamon broken in half-inch pieces. Let this all boil one minute and while boiling hot pour it over the cabbage in the jar; place the plate which should be of porcelain, over it; then put the cover of the jar on and let this stand for twenty-four hours. Then pour off the vinegar, heat it again till it just boils, pour it over the cabbage, cover it and put it in a cool place. It will keep in perfect condition all winter, and is one of the most delicious relishes known. SAUERKRAUT Line the bottom and sides of a clean barrel or keg with cabbage leaves. Cut into fine shreds one or two dozen large heads of white, crisp cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in a layer of cabbage, say about four inches deep, and press down firmly and sprinkle with about four tablespoons of salt. Put one or two tart apples, cut up fine, between each layer, or some Malaga grapes (which will impart a fine flavor to the kraut). When four layers have been put in, pound with a wooden beetle until the cabbage is quite compact and then add more cabbage, and so on until all has been salted, always pounding down each layer. Last, cover with cabbage leaves, then a clean cloth, a well-fitting board, and a heavy stone, to act as weight on top of all. It is now ready to set away in a cool cellar to ferment. In two weeks examine, remove the scum, if any; wash the cloth, board and stone, wash also the sides of the keg or jar, and place all back again. This must be done weekly. CORN RELISH Boil nine ears of corn and cut from cob; chop fine large head of cabbage and salt it; chop six green peppers; two tablespoons of white mustard-seed, three pints of vinegar, one cup of granulated sugar, two tablespoons of turmeric, two tablespoons of cornstarch, and one tablespoon of dry mustard. Dissolve cornstarch and mustard in the vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all the ingredients and stir in pot of vinegar. Let all get very hot and seal in pint jars. This is fine as a pickle with cold meats.