Another.
Boil the root till tender, peel it, and, if you think proper, cut it into shapes. Pour over it a hot pickle of white wine vinegar, horseradish, a little ginger, and pepper.
Beet-root and Turnips.
Boil your beet-root in salt and water, with a little cochineal and vinegar; when half boiled, put in your turnips pared; when they are done enough, take them off, and keep them in the same liquor in which they were boiled.
Cabbage.
Shave the cabbage into long slips, or, if you like, cut it in quarters. Scald it in salt and water for about four minutes; then take it out, and let it cool. Boil some vinegar, salt, ginger, whole pepper, and mace; after boiling and skimming it, let it get cold, and then put in your cabbage, which, if covered down presently, will keep white.
Red Cabbage. No. 1.
Slice the cabbage very fine crosswise, put it on an earthen dish, sprinkle a handful of salt over it, cover it with another dish, and let it stand twenty-four hours. Then put it in a colander to drain, and lay it in your jar; take white wine vinegar enough to cover it, a little cloves, mace, and allspice. Put them in whole with one pennyworth of cochineal, bruised fine; boil it up, and put it over the cabbage, hot, or cold, which you like best. Cover it close with a cloth till it is cold, and then tie it over with leather.
Red Cabbage. No. 2.
Slice the cabbage into a colander, sprinkle each layer with salt, let it drain two days; then put it into wide-mouthed bottles, pour on it boiling vinegar, sufficient to cover it, and add a few slices of beet-root. Cover the bottle with bladder.