Cut the outer leaves from white cabbages, quarter, put them into a pot of scalding water, and boil three minutes. Drain, cover thickly with salt, let the cabbages dry in the sun, shake the salt from them, and cover them in cold vinegar in which has been steeped a tablespoonful of turmeric. They should lie in this two weeks. At the end of the time pack the cabbages in jars, and cover with a seasoned vinegar prepared as follows :

One gallon of vinegar; one pound of sugar ; two tablespoon-fuls, each, of white mustard-seed, ginger, and black pepper-corns ; one tablespoonful, each, of cloves, celery-seed, minced garlic, and grated horse-radish; one teaspoonful, each, of allspice and mace; one sliced lemon.

Pound the spices fine, and boil the mixture five minutes before pouring it on the cabbage. This will not be fit for use under a couple of months.