Take a fine firm cabbage of a deep red or purple colour. Strip off the
outer leaves, and cut out the stalk. Quarter the cabbage lengthways,
and then slice it crossways. Lay it in a deep dish, sprinkle a handful
of salt over it, cover it with another dish, and let it lie twenty-four
hours. Then drain it in a cullender from the salt, and wipe it dry.
Make a pickle of sufficient cider vinegar to cover the cabbage well,
adding to it equal quantities of cloves and allspice, with some mace.
The spices must be put in whole, with a little cochineal to give it a
good red colour. Boil the vinegar and spices hard for five minutes,
and having put the cabbage into a stone jar, pour the vinegar over it
boiling hot. Cover the jar with a cloth till it gets cold; and then put
in a large cork, and tie a leather over it.