Take a fine firm cabbage of a deep red or purple colour. Strip off the outer leaves, and cut out the stalk. Quarter the cabbage lengthways, and then slice it crossways. Lay it in a deep dish, sprinkle a handful of salt over it, cover it with another dish, and let it lie twenty-four hours. Then drain it in a cullender from the salt, and wipe it dry. Make a pickle of sufficient white wine vinegar to cover the cabbage well, adding to it equal quantities of cloves and allspice, with some mace. The spices must be put in whole, with a little cochineal to give it a good red colour. Boil the vinegar and spices hard for five minutes, and having put the cabbage into a stone jar, pour the vinegar over it boiling hot. Cover the jar with a cloth till it gets cold; and then put in a large cork, and tie a leather over it. COLD SLAW. [Footnote: This receipt was accidentally omitted in its proper place.] Take a nice fresh cabbage, wash and drain it, and cut off all the stalk. Shave down the head into very small slips, with a cabbage cutter, or a very sharp knife. It must be done evenly and nicely. Put it into a deep china dish, and prepare for it the following dressing. Melt in a sauce-pan a quarter of a pound of butter, with half a pint of water, a large table-spoonful of vinegar, a salt-spoon of salt, and a little cayenne. Give this a boil up, and pour it hot upon the cabbage. Send it to table as soon as it is cold. WARM SLAW. Cut the cabbage into shavings as for cold slaw; (red cabbage is best;) and put it into a deep earthen dish. Cover it closely, and set it on the top of a stove, or in a slack oven for half an hour till it is warm all through; but do not let it get so heated as to boil. Then make a mixture as for cold slaw, of a quarter of a pound of butter, half a pint of water, a little salt and cayenne, and add to it a clove of garlic minced fine. Boil this mixture in a sauce-pan, and pour it hot over the warm cabbage. Send it to table immediately. This is a French method of dressing cabbage. EAST INDIA PICKLE. This is a mixture of various things pickled together, and put into the same jar. Have ready a small white cabbage, sliced, and the stalk removed; a cauliflower cut into neat branches, leaving out the large stalk; sliced cucumbers; sliced carrots; sliced beets, (all nicked round the edges;) button-onions; string-beans; radish pods; barberries; cherries; green grapes; nasturtians; capsicums; bell-peppers, &c. Sprinkle all these things with salt, put them promiscuously into a large earthen pan, and pour scalding salt and water over them. Let them lie in the brine for four days, turning them all over every day. Then take them out, wash each thing separately in vinegar, and wipe them carefully in a cloth. Afterwards lay them on sieves before the fire and dry them thoroughly.