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Classic
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page 112
Repeat this next day. On the fourth day take out the fruit and add fresh vinegar
to cover it. To every quart of this vinegar add three pounds of loaf sugar, and
five pounds of cantaloupe. Put to them nutmeg, cinnamon and mace, to taste. Put
all in a porcelain-lined kettle and simmer until the fruit can be pierced with a
straw. Pack it in small jars and keep in a cool place.
CHOPPED CABBAGE PICKLE
Put together one pint of chopped onions, three gills (or three wineglassfuls) of
white mustard seed, three tablespoonfuls of ground mustard and the same of
celery seed; add a pound of brown sugar and three quarts of good vinegar. Cook
this compound slowly until it begins to thicken, then pour it hot upon two
gallons of chopped cabbage, which should be shaved or chopped very thin. This
pickle is ready to bottle for use when it has boiled fifteen minutes.
TO PICKLE CABBAGE. A VERY NICE YELLOW PICKLE
Cut four cabbage heads into eighths, if large, or quarters, if small; they must
be white and tender. Soak it in strong brine for three days and scald it in
clear water until you can pierce it with a straw. Take it out and dry it on
large dishes for twenty-four hours. Then put it into strong vinegar, with
powdered turmeric, sufficient to color the cabbage yellow. Let it remain in this
vinegar ten days; then take it out and drain on a sieve for several hours. Have
the following spices prepared, then pack in a jar alternately one layer of
cabbage and one of spices. For each gallon
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