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Yellow Pickle (Gallons vinegar pounds sugar)

2 gallons vinegar. 2 pounds sugar. 1 ounce turmeri 3 ounces allspice 1 ounce cloves. 1 ounce mace. 1 pint mustard-seed. 2 tablespoonfuls celery-seed. Pound all together and stir into the hot cider vinegar for several minutes. Prepare your vegetables by quartering the cabbage and scalding them in brine; cover them and leave until cold; squeeze dry and hang in the sun; when bleached, throw in plain vinegar, then into the spiced vinegar.-Mrs. P. Yellow Pickle. 2 1/2 gallons vinegar. 7 pounds sugar. 1 pound white mustard-seed. 1 bottle mustard. 1 pound white ginger. 1/2 pound white pepper. 1/2 pound turmeric. 2 ounces nutmeg. 2 ounces allspice. 2 ounces cloves. 2 ounces celery-seed. Pound them all before putting in the vinegar, add one pound scraped horseradish, half-dozen lemons sliced.

Scald two dozen onions, sprinkle them with salt, and let them stand a day; drain off the water and wash well with the vinegar. Add them to your spiced vinegar. Cut your cabbage and scald them in strong salt water till you can run a straw through them; drain them for a day and put into plain vinegar for two weeks; let them drain again a day or two before putting into the prepared vinegar. Put two tablespoonfuls turmeric in the plain vinegar to turn the cabbage yellow.-Mrs. J. T. A.

Yellow Pickle.

One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it twenty-four hours; squeeze out and put in a kettle with half a dozen onions chopped, cover with vinegar, add one ounce turmeric, and boil one hour. Then add: 2 pounds brown sugar. 1/2 ounce mace. 1/2 ounce allspice. 1/2 ounce cloves. 4 tablespoonfuls mixed mustard. 1 teacup black peppercorn. 4 tablespoonfuls ground ginger. 2 tablespoonfuls celery-seed.

Boil till clear.-Mrs. S. B.

Yellow Pickle. 2 gallons cider vinegar. 4 ounces beaten white pepper. 4 ounces whole allspice. 4 ounces white mustard-seed. 4 ounces black mustard-seed. 2 ounces mace. 2 ounces turmeric. 2 ounces white ginger. 2 ounces ground mustard. 3 ounces garlic. 3 ounces horseradish. 2 gills celery-seed. 4 sliced lemons. 5 pounds brown sugar.

Should be prepared months before using. Cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be turned back so as to sprinkle salt between them; then must be dried in the sun. Shake all the salt out when dry, and soak in plain vinegar, with a little turmeric sprinkled on each layer of cabbage. After ten days, drain them and put in the spiced vinegar.-Mrs. S. T.