2 gallons cider vinegar. 4 ounces beaten white pepper. 4 ounces whole allspice. 4 ounces white mustard-seed. 4 ounces black mustard-seed. 2 ounces mace. 2 ounces turmeric. 2 ounces white ginger. 2 ounces ground mustard. 3 ounces garlic. 3 ounces horseradish. 2 gills celery-seed. 4 sliced lemons. 5 pounds brown sugar. Should be prepared months before using. Cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be turned back so as to sprinkle salt between them; then must be dried in the sun. Shake all the salt out when dry, and soak in plain vinegar, with a little turmeric sprinkled on each layer of cabbage. After ten days, drain them and put in the spiced vinegar.--_Mrs. S. T._ YELLOW PICKLED CABBAGE. 1 ounce turmeric. 1 gill black pepper. 1 gill celery-seed. A few cloves. A few pieces of ginger. 4 tablespoonfuls made mustard. ½ ounce mace. 2 pounds sugar. 1 tablespoonful allspice. Take one peck of quartered cabbage; slice them and put a layer of cabbage and one of salt; let it remain over night. In the morning squeeze them and put on the fire with four chopped onions, and cover with vinegar; boil for an hour, then add the spices mentioned above, and let it boil an hour longer; when cold it is ready for use.--_Mrs. W. H. M._ A QUICK WAY TO MAKE YELLOW PICKLE. Two gallons chopped cabbage, sprinkle one handful salt through it, and let stand over night. Squeeze it out dry and put into a kettle. Add one ounce of celery-seed, one ounce of turmeric, one quarter-pound of mustard-seed, (black and white mixed), five pounds brown sugar, with vinegar enough to cover the whole well. Boil until the cabbage is tender. Put it in stone jars and keep it closely covered. It is fit for use the day after it is made.--_Mrs. J. C. W._ YELLOW PICKLE. 2 ounces black mustard-seed. 2 ounces white mustard-seed. 2 ounces celery-seed. 1 ounce coriander. 1 ounce white pepper. 1 ounce green ginger. 2 ounces turmeric. 1 pound brown sugar.