From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Quarter small, hard heads of cabbage, removing the outer leaves; put
in a brine for three days, then let it soak in fresh water six hours.
Wipe perfectly dry, squeezing the water out. Scald the cabbage in weak
vinegar and water, to which add turmeric in a thin muslin bag. Then
put into a stone jar alternate layers of cabbage and seasoning as
follows: Mace, ginger, cinnamon, white mustard seeds, onions, red
pepper, and horse radish. Bring to a boil enough good cider vinegar to
cover the whole, and pour into the jar hot.