6 eggplants. Chopped onions. 2 1/2 lbs. (5 cups) sugar. 3/4 pint (1 1/2cups) vinegar. 1/2 pint (1 cup) water. 1/2 teaspoonful allspice. 1/2 teaspoonful cloves. 1/2 teaspoonful whole white peppers. 1 inch cinnamon stick.

Peel and chop the eggplants, adding chopped onion in proportion of one-third. Cover with slightly boiling salted water, boil quickly for five minutes; drain, cover with cold water, and drain again.

Tie the spices in a muslin bag and put them into an enameled pan with the vinegar, sugar, and water, and bring to a boil. Add the eggplant and onion and simmer until the syrup is thick and the vegetables tender; remove the spice bag; fill into heated jars and seal.