Pickles. Part 2

Ingredients

• eight tablespoonfuls of chopped cabbage
• four tablespoonfuls of English mustard seed
• a teaspoonful of celery seed
• two teaspoonfuls of chopped onion
• a teaspoonful, each, of grated horseradish, whole peppercorns and ground mace
• a half-teaspoonful of ground mustard
• a heaping tablespoon-ful of brown sugar
• salad oil
• two tablespoonfuls of minced cabbage
• two tablespoonfuls of horseradish, grated
• a teaspoonful of minced onion
• a half-teaspoonful, each, of powdered mace, nutmeg and ginger
• a teaspoonful, each, of celery seed, peppercorns and ground mustard
• a teaspoonful of sugar
• a tablespoonful of salad oil
• five large green peppers and one red one
• two tablespoonfuls of brown mustard seed
• three tablespoonfuls of salt
• one of sugar
• good cider vinegar
• half a cupful of brown sugar
• a table-spoonful of whole cloves
• a dozen blades of mace
• vinegar
• three quarts of firm, tart cherries (leaving the stones in them)
• twelve whole cloves and peppercorns
• four blades of mace
• two teaspoonfuls of mustard seed
• scalding vinegar