Rhubarb. Onions. 1 pint (2 cups) vinegar. 1 pint (2 cups) brown sugar. 1 teaspoonful salt. 1 teaspoonful ground ginger. 1 teaspoonful ground cinnamon. 1 teaspoonful ground cloves. 1 teaspoonful ground allspice. 1/2 teaspoonful grated nutmeg.
Wash some rhubarb, peel it if necessary, and cut it in pieces.
Measure five quarts and stew till soft in a little water, then add one cupful of chopped onions, vinegar, sugar, salt and spices.
Boil all together till fairly thick, stirring occasionally to prevent burning.
Put into jars and seal.