d formed by
fermentation. If allowed to grow undisturbed it will eventually
destroy all the acid and the fermented material will spoil. To prevent
mold from forming it is necessary to exclude the air from the surface
of the brine.

Perhaps the best method is to cover the surface--over the board and
round the weight--with very hot, melted paraffin. If the paraffin is
hot enough to make the brine boil when poured in, the paraffin will
form a smooth, even layer before hardening. Upon solidifying, it forms
an air-tight seal. Oils, such as cottonseed oil or the tasteless
liquid petroleum, may also be used for this purpose. As a measure of
safety with crocks, it is advisable to cover the top with a cloth
soaked in melted paraffin. Put the cover in place before the paraffin
hardens.

After sealing with paraffin the containers should be set where they
will not be disturbed until the contents are to be used. Any attempt
to remove them from one place to another may break the paraffin seal
and necessitate resealing.

Some vegetables which do not contain sufficient water are better
fermented by covering them with a weak brine. Those which are the most
satisfactory when fermented in this way are cucumbers, string beans,
green tomatoes, beets, beet tops, turnip tops, corn and green peas.
The general directions for this brining are as follows:

Wash the vegetables, drain off the surplus water and pack them in a
keg, crock, or other utensil until it is nearly full--within about
three inches of the top of the vessel. Prepare a weak brine as
follows: To each gallon of water used add one-half pint of vinegar and
three-fourths of a cup of salt and stir until the salt is entirely
dissolved. The vinegar is used primarily to keep down the growth of
injurious bacteria until the lactic-acid ferment starts, but it also
adds to the flavor. Spices may be added if desired.

The amount of brine necessary to cover the vegetables will be equal to
about one-half the volume of the material to be fermented. For
example, if a five-gallon keg is to be packed, two and one-half
gallons will be needed. It is best to make up at one time all the
brine needed on one day. A clean tub or barrel can be used for mixing
the brine. Pour the brine over the vegetables and cover. Set the
vessel and its contents away in a moderately warm room to ferment.

When fermentation ceases, the container should be placed in a cool
cellar or storeroom and the surface of the