Preparing Cabbage for the Troops

[boozie]

Was going through some microfilm at the library for a diffrent project and stumbled across this little gem.

Crawfordsville Weekly Journal
Oct. 29, 1863

Letter from Capt. Bryant

The following letter has been received by Mesers, Campbell, Gayley & Harter, of this city - and handed us for publication - from Capt. R.E. Bryant, of the Commissary Department, Army of the Mississippi. Comment is unneccssary, it explains itself.

Office Commissary of Subsistence
St. Louis, Mo., Oct. 20, 1863

Gentleman: - I notice in the JOURNAL of Oct. 15th, the farmers are requested to supply Cabbage to be made into pickles for the soldiers, by the ladies.

As the Subsistence Department is putting up a large quantity of cabbage in various ways, I send you a mode adopted in St. Louis. First, we have the Krout, which every farmer knows how to make; next, we have what is called "Cabbage in Currie;" and third, "Cabbage and Onions."

The "Cabbage in Currie" is made by splitting the head into four or five pieces, it is then put over the fire and let the water come to a boil, taken off, and when cold put into barrels; first a layer of cabbage, over which sprinkle ground allspice, pepper, salt, and strong mustard, sufficient to season the cabbage highly. Of the mustard put 1 1/2 pounds to each barrel, and fill with good strong vinegar; let the barrel stand without the bung one day, when it will be ready for use.

"Cabbage and Onions" is made by cutting the head into thin strips like krout, the onions and cabbage to be cut together, three fourths of a bushel of the former to the barrel. When ready, put in a layer of cabbage and onions, then a layer of salt, until full. Let the barrel stand without the bung one day, then pour off all the brine, and fill up with good strong vinegar, after standing open one day more it is ready for use. Care should be taken to not pack the barrel as tight as is usual with krout.

Cabbage, when put up in either of the above ways, is highly relished by the soldiers, and it is a fine substitute for cucumber pickles, which are exceedingly scarce and very high. Will not your farmers be willing to contribute each a barrel of "Cabbage in Currie" or "Cabbage and Onions, already prepared for use? I would suggest that the farmer put his name on the end of each barrel, the soldier in the field would appreciate it the more if he knew the cabbage was prepared at home.

Very Respectfully,
Your ob't serv't
R.E. Bryant, Capt. & C.S.

[toptimlrd]

Re: Preparing Cabbage for the Troops

Why oh why do I get the feeling the good Mr. Heath is starting to buy cabbage for the next event?:wink_smil

[Charles Heath]

Re: Preparing Cabbage for the Troops

Why oh why do I get the feeling the good Mr. Heath is starting to buy cabbage for the next event?

Robert, you may be pleasantly surprised to learn most of the vegetables and a good portion of the fruit issued at our events over the year is home grown mid-19th century varieties. The real trick is timing the harvest with the event date, and hoping Mother Nature will cooperate. This is more luck than science.

Boozie, excellent find, and the lads have been treated to a version of curried cabbage several times. It is good hot or cold. As Rodney D. would say, "cabbage don't get no respect."

[toptimlrd]

Re: Preparing Cabbage for the Troops

Robert, you may be pleasantly surprised to learn most of the vegetables and a good portion of the fruit issued at our events over the year is home grown mid-19th century varieties. The real trick is timing the harvest with the event date, and hoping Mother Nature will cooperate. This is more luck than science.

Boozie, excellent find, and the lads have been treated to a version of curried cabbage several times. It is good hot or cold. As Rodney D. would say, "cabbage don't get no respect."

I know, I just had to poke the stick through the bars for fun. Great article in the CWH by the way.

[Mrs. Buttrick]

Re: Preparing Cabbage for the Troops

Thank you, Scott, for these great recipes!

Although Wisconsin had a reputation for providing pickles and potatoes, it also contributed its share of cabbage--fresh and prepared--and horseradish. I've always been amazed at the quantities of horseradish contributions reported in the Milwaukee Sentinel and decided to make a list of the amount donated in one year's time, September 1863-September 1864: 146 bottles, 6 kegs, 5 cans, 24 gals, 2 qts, 1 pt, 2 jars, 2 jugs, 11 boxes, 1/2 peck, 3 1/2 bbls, 24 lbs.

While checking these figures, I found this interesting combination:

S.A.S. Summit, June 5, 1863, Milwaukee Sentinel:
1 keg grated horseradish with a little cabbage pickle on top

Also found this article in the May 31, 1864, Sentinel:

Wisconsin Soldier Aid Requests Donation.
Note of preparation for the Army.

In view of the necessity of large and continued supplies of vegetables and acids for the army, we make an appeal at this time to the loyal men and women of the Northwest, to prepare for the emergency sure to come, and hitherto having required much stringent efforts to meet. Now, in early spring, when farmers are laying plans for future profit to themselves and comfort to their families, we ask them to remember the soldiers in the field and in the hospitals. We ask each farmer to plant one acre in potatoes or onions for the benefit of sick and wounded soldiers. We ask every woman (if that not be possible, every family) to prepare 2 bushels of dried fruit, or one keg of barrel of pickles or sour kraut, for the same object. We will enter into no argument on the subject. From innumerable hospital cots, filled with our brave defenders, meek, imploring eyes are turned to you. From every soldier enfeebled for the lack of such nutriment, the demand arises—“Put us in a condition to do good service to the old flag and our beloved country, for which we have left all and risked all.” Every disabled veteran will say, “Remember the boys in the front and in the hospitals, and not only share with them but prepare for their necessities, as you prepare for your own loved ones at home, secured and sheltered by their self-denial and toils." Systematic effort and prudent forecast in this direction will secure the incalculable blessing of vegetables and anti-scorbutics in season to save thousands of valuable lives, recuperate tens of thousands of debilitated men, and constitute a pledge of sympathy and gratitude to our noble, self-denying army from their deeply indebted friends at home. Mrs. Colt, Cor. Sec’y Wisconsin SAS.

[markj]

Re: Preparing Cabbage for the Troops

Was going through some microfilm at the library for a diffrent project and stumbled across this little gem.

Oh great Booze-Meister,

Greeting.

Yup, it's a great recipe. In fact, it was so great I published it in The Watchdog several years ago. Check the online Watchdog index and you should find it.

Yours truly, &c.

Mark Jaeger