Cut the cauliflowers into little flowerets of equal size. Throw them
into boiling salted water. Place them at the back of the range, and when
they are just about to boil take them off and drain them. Put them into
jars. Boil (about fifteen minutes) enough vinegar to well cover them,
seasoning it with one ounce of nutmeg, one ounce of mustard-seed, and
half an ounce of mace to three quarts of vinegar. Pour this hot over the
cauliflowers, adding a little sweet-oil the last thing, to cover the
top. Cover them, while warm, with a bladder or fine leather over their
corks.