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Pickled Cauliflower

Break off the flowers into small sprays or bunches, and boil three minutes in brine made according to the directions for pickled peppers. Drain the cauliflower, and lay it in a sieve, sprinkling layer after layer with salt. Let the cauliflower stand thus over night; in the morning brush off the salt and place the cauliflower in a stone jar, distributing here and there a slice of red pepper. Now pour cold vinegar over it, and allow it to stand two days, after which drain off the vinegar, and season. To every gallon of vinegar allow one cup of sugar, one dozen blades of mace and one tablespoon each of coriander seed and whole mustard, placing the spices in thin bags. Boil the vinegar with the spices five minutes and pour it over the cauliflower; repeat this scalding process once a week for three weeks, always leaving the spices in the vinegar to draw out their flavor. Be sure the vinegar is boiling when poured on the cauliflower. Lay a plate on the pickle to keep it under the vinegar. Pickled cauliflower should be carefully examined at least once a month, as it is very difficult to keep through the year. How-