2 gallons vinegar.
1 pint white mustard seed. }
4 oz. ginger. }
3 oz. pepper-corns. }
1 oz. allspice. } pounded fine.
2 oz. cloves. }
1 oz. mace. }
1 oz. nutmeg. }
2 oz. turmeric. }
1 large handful of garlic, chopped.
1 handful scraped horseradish.
4 lbs. sugar.
2 oz. celery seed.
3 lemons, sliced thin.
Mix all and set in the sun for three days.
To prepare the cabbage, cut in quarters—leaving off the outer and green
leaves—and put in a kettle of boiling brine. Cook three minutes. Take
out, drain, and cover thickly with salt. Spread out in the sun to dry;
then shake off the salt, and cover with cold vinegar in which has been
steeped enough turmeric to color it well. Leave it in this two weeks,
to draw out the salt and to plump the cabbage. They are then ready to
pack down in the seasoned vinegar. Do not use under six weeks or two
months.