Shave as fine as possible one head of cabbage, use an ounce of mustard
seed, or an ounce of celery seed as one prefers either flavor; cut one
or two yellow peppers into thin shavings if mustard seed is used, or
four if celery seed is used. Pour cold cider vinegar over all, add a
little salt and sugar and let stand a day or two to really pickle the
cabbage and peppers. Pack in jars or cans and it will keep all winter.
Serve with oysters and cold meats.