Take very small onions, and with a sharp knife cut off the stems
as close as possible, and peel off the outer skin. Then put them
into salt and water, and let them stand in the brine for six days;
stirring them daily, and changing the salt and water every two
days. See that they are closely covered. Then put the onions into
jars, and give them a scald in boiling salt and water. Let them
stand till they are cold; then drain them on a sieve, wipe them,
stick a clove in the top of each and put them into wide-mouthed
bottles; dispersing among them some blades of mace and slices of
ginger or nutmeg. Fill up the bottles with the best white wine
vinegar, and put at the top a large spoonful of salad oil. Cork
the bottles well.