CROUTE, Sour Croute, or Kroute. As this preparation of cabbage has been found of sovereign efficacy as a preservative in long voyages from the leanness, it may not be unacceptable to give a concise account. account of the process for making it, according to the information communicated by an ingenious German gentleman.

The foudest and most solid cabbages are selected for this use, and cut very small, commonly with an instrument made for this purpose, not unlike the plane which is used in this country for slicing cucumbers. A knife is used when the preparation is made with great nicety. The cabbage thus minced is put into a barrel in layers, hand high, and over each is thrown a handful of salt and caraway seeds; in this manner it is rammed down with a rammer, *friatum super friatum*, till the barrel be full; when a cover is put over it and pressed down with a heavy weight. After standing some time in this state it begins to ferment; and it is not till the fermentation has entirely subsided that the head is fitted to it, and the barrel is finally shut up and preserved for use. There is not a drop of vinegar employed in this preparation. The Germans write this preparation in the following manner: *Sauer kraut*, or *sauer kohl*; that is, in their language, "four herb, or four cabbage."