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Chopped Cabbage Pickle

Cut the cabbage as for slaw, pour over it enough boiling brine to cover it. Chop and scald a few onions in the same way, cover both, and leave twenty-four hours; then squeeze in a cloth until free from brine. If it should taste very salt, soak in clear water for a few hours and squeeze again. Loosen and mix the cabbage and onions thoroughly. To one-half gallon cabbage put: 1 small cut onion. 1 pound brown sugar. 1 small box mustard. 1/2 pound white mustard-seed. 1 small cup grated horseradish. 1/2 ounce mace. 1 tablespoonful ground black pepper. 2 ounces celery-seed. 1 ounce turmeric. Chopped celery and nasturtiums, if they can be had. Mix all, and cover with cold vinegar. If necessary, add more vinegar after it has stood awhile.-Mrs.