At    the    tables    of   the    middle    classes    tliey    are    seen


ACRID   FOOD.  133

almost  every  day,  and  are  presented  in  the  usual  way —
that  is,  in  slices.  But  the  poor  seldom  use  them  until  pre-
pared in  something  of  the  following  fashion : — A  cask,  not
always  very  clean,  is  strewed  with  a  layer  of  fresh  oak-
leaves  at  the  bottom.  Over  this,  a  layer  of  cucumbers  is
placed  ;  after  which,  more  leaves — then  cucumbers  again
— and  so  on  till  the  vessel  is  full.  A  pickle  of  salt  and
water  is  now  poured  in,  till  the  whole  be  well  saturated  ;
and  so  strong  is  the  compound,  that,  when  stored  in  a
cold  place,  the  cucumbers  will  keep  a  whole  year  in  their
briny  element.  Eaten  in  moderation,  the  cucumber  thus
prepared  will  be  found  a  very  tolerable  relish,  even  by
the  stranger.
Their  cabbage  we  did  not  taste,  but  were  told  that  it
is  not  unlike  the  sauer- kraut  of  the  Germans,  though  the
mode  of  preparation  is  not  quite  the  same.  Instead  of
employing  vinegar  and  juniper-leaves  in  the  process,  the
Russians  simply  slice  the  vegetable  very  small,  then
pour  water  over  it,  and  let  the  compound  lie  until  the
cabbage  becomes  sour  by  the  fermentation  that  has
taken  place.  This  fermenting  process  goes  best  on,  of
course,  in  warm  weather  :  when  it  has  been  favourably
performed,  the  vegetable  may  be  preserved  till  summer
come  again.
