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Pepper Mangoes (Cut the tops from one dozen)

Cut the tops from one dozen red and one dozen green peppers, and if you have them, from one dozen sweet peppers. Remove the seeds, save the tops. Stand the peppers upright in a tub, put one teaspoonful of salt in each, cover with cold water. Soak over night. In the morning drain, and wash well in cold water. Cut three good-sized, hard heads of cabbage on a slaw cutter, add to it one teaspoonful of ground allspice, a half cup of mustard seeds, two tablespoonfuls of salt, and, if liked, one teaspoonful of ground mace. Mix thoroughly and stuff the mixture in the peppers. Put on the tops and tie with soft twine. Stand upright in stone jars, cover with cold vinegar. Stand aside one week; drain off the vinegar. Cover with fresh cold vinegar. Add one cup of nasturtiums or two tablespoonfuls of chopped horse-radish.