Cut fourcabbage 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 of vinegar allow fivepounds of sugar, threeounces of turmeric, two of ginger, four of horseradish, two of white mustard seed, one-halfounce of celery seed, quarter of anounce of mace, twoounces of whole pepper, white if you can get it, and fourounces of garlic. Scald the vinegar and sugar together, and pour hot on the cabbage and the spices. Cover tight, and you will have an admirable pickle.