it is cold, and put it over the onions. Cork them close,
and tie a bladder and leather over them.

_Onions._ No. 2.

Take the smallest onions you can get; peel and put them into spring
water and salt made very strong. Shift them daily for six days; then
boil them a very little; skim them well, and make a pickle as for
cucumbers, only adding a little mustard seed. Let the onions and the
pickle both be cold, when you put them together. Keep them stopped very
close, or they will spoil.

_Onions._ No. 3.

Peel some small white onions, and boil them in water with salt; strain
them, and let them remain till cool in a cloth. Make the pickle as for
mushrooms; when quite cold, put them in and cover them down. Should the
onions become mouldy, boil them again, carefully skimming off the
impurities; then let them cool, and proceed as at first.

Cauliflowers are excellent done in this way.

_Onions._ No. 4.

Put your small onions, after peeling them, into salt and water, shifting
them once a day for three or four days; set them over the fire in milk
and water till ready to boil; dry them; and, when boiled and cold, pour
over a pickle made of double-distilled vinegar, a bay-leaf or two, salt,
and mace.

_Onions._ No. 5.

Parboil small white onions, and let them cool. Make a pickle with half
vinegar, half wine, into which put some salt, a little ginger, some
mace, and sliced nutmeg. Boil all this up together, skimming it well.
Let it stand till quite cold; then put in your onions, covering them
down. Should they become mouldy, boil the liquor again, but skim it
well; let it stand till quite cold before the onions are again put in,
and they will keep all the year.

_Onions._ No. 6.

Take the small white round onions; peel off the brown skin. Have ready a
stewpan of boiling water; throw in as many onions as will cover the top.
As soon as they look clear on the outside, take them up quickly, lay
them on a clean cloth, and cover them close with another cloth.

_Spanish Onions, Mango of._

Having peeled your onions, cut out a small piece from the bottom, scoop
out a little of the inside, and put them into salt and water for three
or four days, changing the brine twice a day. Then drain and stuff them,
first putting in flour of mustard, then a little ginger cut small, mace,
shalot cut small, then more mustard, and filling up with scraped
horseradish. Put on the bottom piece, and tie it on close. Make a strong