To Pickle Red Cabbage

These cabbages are fittest for pickling about the middle of October; they should be cut in quarters, the centre stalk cut out, and then shred in strips about a quarter of an inch thick, and put into an earthen pan having a lid; some vinegar, with cloves, mace, and peppercorns, and salt to season, must be boiled together for a few minutes, and poured upon the cabbage, the lid put on the pan, and set aside till the next day, when the boiling is to be repeated, and also on the day following; each time pour again to the cabbage: when cold, put the pickled cabbage away in jars.