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Pickled Onions

Select small silver-skinned onions, remove with a knife all the outer-skins, so that each onion will be perfectly white and clean. Put them into brine that will float an egg for three days, drain, place in jar, first a layer of onions three inches deep, then a sprinkling of horse-radish, cinnamon bark, cloves, and a little cayenne pepper; repeat until jar is filled, in proportion of half a tea-spoon cayenne pepper, two tea-spoons each chopped horse-radish and cloves, and four table-spoons cinnamon bark, to a gallon of pickles; bring vinegar to boiling point; add brown sugar in the proportion of a quart to a gallon, and pour hot over the onions. - Estelle Woods Wilcox.