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Cut Cabbage Pickle

Fill the jar with cut cabbage. To every gallon of cabbage put one handful horseradish. 3 tablespoonfuls black pepper. 1/2 tablespoonful red pepper. 3 tablespoonfuls coriander-seed. 3 tablespoonfuls celery-seed. 2 tablespoonfuls mace. 2 tablespoonfuls allspice. 1 dozen cloves. 1/2 teacup made mustard. 4 tablespoonfuls white mustard-seed. 1 pound sugar. 4 or 5 sliced onions. Salt your cabbage first as for slaw, and let it stand two or three hours. Put in a porcelain kettle and cover with weak vinegar; put turmeric enough to color, boil it till tender, then drain off the weak vinegar, and cover it with strong cider vinegar, and mix the spices well through it; add three or more tablespoonfuls turmeric, and boil the whole fifteen minutes very hard. When cold, it is ready for use.-Mrs. S. M.