HOMEMADE KRAUT
Kraut must be made when the sign in the almanac is in the heart or the head. Salt used must be pickling salt - no iodine. Use large solid heads of cabbage. Chop cabbage real fine in large pan. Do not chop stalk.

In the bottom of large crock or jar, put 1/2 cup salt. On top of this firmly pack a pan of finely chopped cabbage. Sprinkle a little more salt over the cabbage. Continue layers of cabbage and salt. Pack firmly until you have the amount of kraut you want to make. Do not add any water. Weight top with plate, rock, or board. Leave at room temperature. It will take at least two weeks in a warm place for the kraut to ferment. Taste to check. When the kraut is seasoned to your taste, it can be heated to boiling point and sealed in hot sterile jars.]]> HOMEMADE SAUSAGE
25 pounds fresh pork, about 22 pounds lean meat and 3 pounds fat
1/2 cup salt
1/2 cup firmly packed brown sugar
3 tablespoons sage
3 tablespoons ground black pepper
2 tablespoons ground red pepper
Trim off any excess fat from pork. Cut pork into 2 inch cubes and spread out on waxed paper. Combine salt, brown sugar, sage, and peppers. Sprinkle over meat. Grind meat with seasonings in meat grinder two times. Mix ground mixture well with hands. Sausage can be canned or frozen. Makes 25 pounds.]]>