Gather firm, early York cabbages, cut them in half, cover them thickly with salt, and let them stand one night. Scald it next day, and spread it on a cloth to dry, turning it frequently. When well dried put it for one or two days in plain vinegar made very yellow with turmeric. When it is a good yellow, drain it, and put in spiced vinegar, cucumbers, and other vegetables, prepared as usual. To two gallons of vinegar, add three pounds of brown sugar, a handful of clove garlic, and a handful of horseradish cut in thin slices, one cup of white mustard seed, one cup of black pepper, two ounces of turmeric in a thin bag, half ounce of mace, a small quantity of celery seed, half a pound of white ginger soaked well, sliced, and dried; one tablespoonful of the oil of cloves. Keep the jar in the sun covered up very close, and stir the pickle frequently. This will be ready for use in four or five months.