One large cabbage, peeled and chopped; six large white onions peeled and chopped. Arrange these in a large crock in alternate thicknesses, sprinkling a little salt on each layer, and leave them thus twenty-four hours. The next day add to a pint of vinegar half a pound of brown sugar, a heaping teaspoonful each of powdered alum, turmeric, ground cinnamon, allspice, mace, black pepper, mustard, and celery seed, and heat all to boiling. Pour these over the cabbage and onion, let it stand twenty-four hours, drain off the vinegar, heat it again to boiling, and pour it over the cabbage. Repeat the process three successive mornings. On the fourth, put all together into the kettle, boil five minutes, and when cold pack in small jars.