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Cauliflower Pickles (To twelve heads of cauliflower)

To twelve heads of cauliflower, five quarts of vinegar, five cups brown sugar, six eggs, one bottle French mustard, two tablespoonsugar , six eggs, one bottle French mustard, two tablespoonfuls ginger, a few garlic, two green peppers, one-half teaspoonful cayenne, butter size of an egg, one ounce pulverized turmeric. Beat well together the eggs, sugar, mustard, ginger, and turmeric, then boil in vinegar, with garlic and peppers, ten minutes. Boil cauliflower in salt water until tender, then place carefully in jar, pour over the boiling hot mixture. -Mrs. W. W. Eastman, Minneapolis.