Chutney
Chop a white cabbage and eight onions. Pack in a crock with alternate layers of salt and let it stand twenty-four hours. Into a pint of vinegar stir a half-pound of brown sugar, a heaping teaspoonful, each, of tumeric, powdered alum, cinnamon, allspice, mace, black pepper, mustard and celery seed, and heat all to boiling. Pour this liquid over the cabbage and onions, and set aside for twenty-four hours longer. Now drain off the liquid, bring again to the boil, and pour it again over the pickle. Do this for three mornings; put liquor and vegetables together in the preserving kettle, boil for five minutes; set aside until cold, then pack in jars.