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[This page is handwritten]

Eva Sulkosky (6-26-72) --cont'd-- House #113

Food related mat.

IX. Homemade Sauerkraut

Cut the cabbage in half, and shred the
halves into a tub. Then pour the shredded
cabbage into a barrel. Salt and caraway
seed, bay leaves & wholespice pepper were sprinkled in the layers into the
cabbage (about 50 heads of cabbage used,
two fistfuls of salt & some caraway seed).
(about a 50 gallon barrel). The men would either
tamp it down by foot or a large wooden
mallet. Once tamped down a bag or rag placed across top & a wooden lid
was placed on top with a large stone laid
on it to keep it tight. The sauerkraut was
put behind the stove. The sauerkraut would
"work" for about a week, then was put
down in the cellar. The sauerkraut would
last until spring. It may get a little mold,
but you pick out the mold, and eat the good
sauerkraut. (Every house in Eckley had a
barrel of sauerkraut). Whole apples
were put in with the sauerkraut. This gave
the sauerkraut a "little apple taste," also the
apples were real "tasty".

Occ. Info:

X. During the coal mine strikes, people made money
by picking and selling huckleberries, 2 cents per
quart for huckleberries.