Pound them all before putting in the vinegar, add one pound scraped horseradish, half-dozen lemons sliced.
Scald two dozen onions, sprinkle them with salt, and let them stand a day; drain off the water and wash well with the vinegar. Add them to your spiced vinegar. Cut your cabbage and scald them in strong salt water till you can run a straw through them; drain them for a day and put into plain vinegar for two weeks; let them drain again a day or two before putting into the prepared vinegar. Put two tablespoonfuls turmeric in the plain vinegar to turn the cabbage yellow.—Mrs. J. T. A.
Yellow Pickle.
One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it twenty-four hours; squeeze out and put in a kettle with half a dozen onions chopped, cover with vinegar, add one ounce turmeric, and boil one hour. Then add:
2 pounds brown sugar.
½ ounce mace.
½ ounce allspice.
½ ounce cloves.
4 tablespoonfuls mixed mustard.