Peel and boil them in milk and water ten minutes. To a gallon of vinegar
put half an ounce of cinnamon and mace, a quarter of an ounce of cloves,
a small tea-cup of salt, and half an ounce of alum. Heat the vinegar,
together with the spices, scalding hot, and turn it on to the onions,
which should previously have the water and milk drained from them. Cover
them tight till cold.