Lives in a cell, and eats from week to week
A meal of _pickled cabbage_ and ox cheek.
Choose two middling-sized, well-colored and firm red cabbages, shred
them very finely, first pulling off the outside leaves; mix with them
nearly half a pound of salt; tie it up in a thin cloth, and let it hang
for twelve hours; then put it into small jars, and pour over it cold
vinegar that has been boiled with a few barberries in it. Boil in a
quart of vinegar, three bits of ginger, half an ounce of pepper, and a
quarter of an ounce of cloves. When cold, pour it over the red cabbage.
Tie the jar closely with bladder.