Unsigned note received by Banks, 1 October 1769 (Series 06.104) - No. 0001

[Page 1]

[Instructions for the preparation of saukraut]

First to Cover the Bottom of the Casks with Salt  Then strip the Very Outside Lefes off, Take The Rest of Lefe by Lefe  Cutt the Cabbige [indecipherable] it about 2 or 3 Inches Thick Then Cover it Slitley over with Salt  Every Layer Till The Cask is Full Then cover it with Salt  Putt on The  Heads of the casks with a Weight to weigh it Down  Let it Stand 2 3 days Then [indecipherable] as before.  Then Throw away the [indecipherable] and outside Lefes
This done Plymouth
at Deptford
First to Cover The Bodom of The Cask with Salt. Then strip the Outside Lefes off  Take the Rest of Lefe by Lefe Till [indecipherable] comes to the heart   Cutt That in Quarters and put it in with The Rest [throw?] the [indecipherable] 4 or 5 Lefes Deep so Cover Every Layer slitley with salt Tell you Fill the Cask Then Cover it with salt  Then put in The head of the Cask with a weight upon it  Let it stand  4 or 5 Days  Then Fill it up as before

The Cabbige not to be Cutt  while the Dew is on  Then Let the Suns [indecipherable] Power [indecipherable] to Dry  Then will --

[in another hand]
this cabbage is now perfectly good tho it has been at see more than a year & passd through all Latitudes it requires however some pains to freshen it otherwise it is intolerably bad   the method we use is towing it along time in the Beef net

South See  Octr. 1st 1769