PEEL the smallest onions you can get, and put them into salt and water for nine days, and change the water every day, then put them into jars, and pour fresh boiling salt and water over them, let them stand close covered until they are cold; then make some more salt and water, and pour it boiling hot upon them, and when it is cold put your onions into a hair sieve to drain, then put them into wide mouthed bottles, and fill them up with distilled vinegar, and put into every bottle a slice or two of ginger, one blade of mace, and a large tea spoonful of eating oil; it will keep the onions white; then cork them well up.—N. B. If you like the taste of a bay leaf, put one or two into every bottle, and as much bay salt as will lie on a six-pence.