2 pounds sugar.
1 ounce turmeric.
3 ounces allspice.
1 ounce cloves.
1 ounce mace.
1 pint mustard-seed.
2 tablespoonfuls celery-seed.
Pound all together and stir into the hot cider vinegar for several minutes. Prepare your vegetables by quartering the cabbage and scalding them in brine; cover them and leave until cold; squeeze dry and hang in the sun; when bleached, throw in plain vinegar, then into the spiced vinegar.—Mrs. P.
Yellow Pickle.
2½ gallons vinegar.