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Pigs' Feet in Jelly (Scrape and clean half a dozen)

Scrape and clean half a dozen pigs' feet. Cover with boiling, slightly salted water, and simmer for half an hour; then drain and rinse them. Put on in a clean kettle and cover with vinegar and water in equal parts. (Do not have the vinegar too strong). To two quarts of the liquid allow one teaspoonful and a half of salt, one tablespoonful of sugar, one small bay leaf, half a dozen cloves, half a dozen tiny red peppers, one sprig of thyme and one small onion sliced. Simmer steadily until tender; place the feet in a jar and boil the liquor until it is reduced one-half. Strain it through double cheese cloth over the feet and keep in a cold place. Good for lunch or supper.