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Pickled White Cabbage

Take four large cabbages and remove all tough portions and the stalks, cut them into slices, put them in an earthen jar or wooden tub, sprinkle over a half pint of salt and allow it to stand over night. The next day draw off the brine, put the cabbage over the fire, with four peeled and chopped onions, four ounces of mustard seed, two ounces each of ground mustard-seed, celery-seed and turmeric, one ounce each of whole mace, cloves, allspice and pepper, two pounds of brown sugar and enough vinegar to cover the whole. Boil well until the stalks of the cabbage are tender, then cool and pickle, keeping in air-tight jars.