Pickled Cabbage

Lives in a cell, and eats from week to week

A meal of _pickled cabbage_ and ox cheek.


Choose two middling-sized, well-colored and firm red cabbages, shred

them very finely, first pulling off the outside leaves; mix with them

nearly half a pound of salt; tie it up in a thin cloth, and let it hang

for twelve hours; then put it into small jars, and pour over it cold

vinegar that has been boiled with a few barberries in it. Boil in a

quart of vinegar, three bits of ginger, half an ounce of pepper, and a

quarter of an ounce of cloves. When cold, pour it over the red cabbage.

Tie the jar closely with bladder.