Put these in one and one-half gallons best cider vinegar, and set in the sun. This can be prepared during the winter, if you choose. Quarter your cabbages (small heads about the size of a large apple are best), and put in a tub. Make a strong brine, boil and pour over while hot. Let them stand twenty-four hours and then repeat. On the third day spread them on a board or table, salt them slightly, and let them stand in the hot sun four days, taking care that no dew shall fall on them. Put in a jar, and pour on your prepared vinegar boiling hot. This pickle will not be ready for the table till it has softened and absorbed the vinegar. You can judge of this by your taste. To make quick pickle by this recipe, you simply salt your cabbage for one night, pouring off in the morning the water drawn out by the salt. Then put in the kettle with the spices and vinegar, and boil until a straw will go through.--_Mrs. J. B. D._ CABBAGE PICKLE FOR PRESENT USE. Boil the cabbage in salt and water till tender; lay them on dishes, drain or press them in a towel. Boil together two gallons strong vinegar. 1 pint white mustard-seed. 4 ounces ginger. 3 ounces black pepper. 3 ounces allspice. 1 ounce mace. 1 ounce cloves. 1 ounce turmeric. 1 large handful horseradish. 1 large handful garlic. 1 ounce celery-seed. 2 pounds brown sugar. Pour it over the cabbage boiling hot. If you have no garlic, use one pint onions chopped fine.--_Mrs. H._ CUT CABBAGE PICKLE. Fill the jar with cut cabbage. To every gallon of cabbage put one handful horseradish. 3 tablespoonfuls black pepper. ½ tablespoonful red pepper. 3 tablespoonfuls coriander-seed. 3 tablespoonfuls celery-seed. 2 tablespoonfuls mace. 2 tablespoonfuls allspice. 1 dozen cloves. ½ teacup made mustard. 4 tablespoonfuls white mustard-seed. 1 pound sugar. 4 or 5 sliced onions. Salt your cabbage first as for slaw, and let it stand two or three hours. Put in a porcelain kettle and cover with weak vinegar; put turmeric enough to color, boil it till tender, then drain off the weak vinegar, and cover it with strong cider vinegar, and mix the spices well through it; add three or more tablespoonfuls turmeric, and boil the whole fifteen minutes very hard. When cold, it is ready for use.--_Mrs. S. M._ CHOPPED CABBAGE PICKLE. Cut the cabbage as for slaw, pour over it enough boiling brine to cover it. Chop and scald a few onions in the same way, cover both, and leave twenty-four hours; then squeeze in a cloth until free from brine. If it should taste very salt, soak in clear water for a few hours and squeeze again. Loosen and mix the cabbage and onions thoroughly. To one-half gallon cabbage put: