2 ounces mace.
2 ounces turmeric.
2 ounces white ginger.
2 ounces ground mustard.
3 ounces garlic.
3 ounces horseradish.
2 gills celery-seed.
4 sliced lemons.
5 pounds brown sugar.
Should be prepared months before using. Cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be turned back so as to sprinkle salt between them; then must be dried in the sun. Shake all the salt out when dry, and soak in plain vinegar, with a little turmeric sprinkled on each layer of cabbage. After ten days, drain them and put in the spiced vinegar.—Mrs. S. T.