Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        mustard seed
   2      pounds        cayenne pods
   2 1/2  pounds        common black peppercorns
   1 1/2  pounds        white peppercorns
   1      pound         small cloves
   3      pounds        pimento [allspice]
   1 1/2  pounds        Jamaica ginger.

Preparation:

An English mixture of whole spices, used for chutneys, pickled fruits and vegetables, and to spice vinegar. The spices can either be tied in a small muslin bag and removed after pickling, or added straight to the vinegar, depending on the type of pickle. Spice merchants have their own versions; here are two given in Law's Grocer's Manual (1950 edition). To make manageable domestic amounts, substitute 25 g (1 oz) or even 15 g (1/2 oz) for each pound