Choose fine linn cabbages: the largest are not the best: trim off the outside leaves; quarter the cabbage, take out the large stalk, slice the quarters into a colander, and sprinkle a little salt between the layers; put but a little salt - too much will spoil the colour; let it remain in the colander till next day, shake it well, that all the brine may run off; put it in jars, cover it with a hot pickle composed of black pepper and allspice, of each an ounce; ginger pounded, norseradish sliced, and salt, of each hall' an ounce to every quart of vinegar (steeped as above directed); two capsicums may be added to a quart, or one drachm of cayenne.