Onions should be chosen about the 6ize of marbles, the silver-skinned sort are the best. Prepare a brine and put them into it hot; let them remain one or two days, then drain them, and, when quite dry, put them into clean dry jars, and cover them with hot pickle, in every quart of which has been steeped one ounce each of horseradish sliced, black pepper, all-spire, and salt, with or without mustard seed. In all pickles the vinegar should always be two inches or more above the vegetables, as it is sure to shrink, and if' the vegetables are not thoroughly immersed in pickle they will not keep.