_Sauer kraut_ is the national dish of Germany, and it is made from very large close cabbages, which are deprived of their outer leaves so as to leave only the hard white part, or head. The first process of preparing them is to scoop out the interior part of the stalk with an iron instrument or scoop; they are then cut into small shreds by a wooden machine, composed of a flat board or tray, which has a ledge on two sides, to steady a box or frame, into which the cabbages are put. In the middle of the board are four flat pieces of steel, similar to the steel part of a spokeshave, placed in an oblique direction, and the near edge of each being a little raised up, with small spaces between each, to let the shreds fall down into a tub placed underneath to receive them. The cabbages are then put into the box before described, which is pushed backwards and forwards, when the cabbages, being cut by the steel, fall in small shreds into the tub placed below. A barrel stands ready to receive them when cut, the sides of which are first washed with vinegar. A man stands on a chair by the barrel, with clean wooden shoes on, whose business it is to salt and prepare them, which is done in the following manner:--The man first takes as much of the cut cabbage as covers about four inches above the bottom; he next strews upon it two handfuls of salt, one handful of unground pepper, and a small quantity of salad oil; he then gets into the barrel, and treads it down with his wooden shoes till it is well mixed and compact. He next takes another layer of cabbage, and puts salt and pepper on it as before, and treads it again, and so goes on till the barrel is filled. A board is then placed on it, and upon the board some very heavy weights are put, and it remains so ten or fifteen days, when it partially ferments, and a great deal of water swims on the surface: it is then put into the cellar for use. The men who prepare sauer kraut are Tyrolese, and carry their machine on their backs from house to house. In the annexed sketch (fig. 6.), _a_ is the cutting-tray, _b_ the box into which the cabbages are put, _c_ the scoop, and _d_ the tub into which the shreds fall. [Illustration: Fig. 6. _Cabbage-cutter for Sauer kraut._]