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Piccalilli

2 heads sound white cab- 1/2 lb. white mustard seeds bage 2 heads cauliflower I teaspoonful ground ginger I teaspoonful white pepper I teaspoonful powdered mace Vinegar 4 green peppers 4 red peppers 4 dozen small cucumbers 3 quarts small green string beans 14 peck green tomatoes I bunch celery 6 large white onions Tie the spices in a muslin bag. Chop the vegetables, sprinkle with salt, allow to stand for three hours, then drain and squeeze out. Cover with hot vinegar, add the spice bag, and allow to stand until the next morning. Reheat the vinegar and pour it over the pickle; do this for three days, then keep in an earthenware dish tightly covered.