Chop cabbage fine, leaving out the stalks, together with three or four
onions, a root of horseradish, and a couple of green peppers to each
cabbage. Soak the whole in salt and water three or four days. Spice some
vinegar very strong with mace, cloves, allspice and cinnamon. Heat it
scalding hot--add alum and salt, and turn it on to the cabbage, onions
and pepper, which should previously have all the brine drained from
them. This pickle will be fit to eat in the course of three or four
weeks.