When your Onions are dry enough to be laid up in the House, take the smallest of them, such as are about the bigness of a small Walnut, and of that sort which we call the _Spanish_ Onion, for these are not so strong flavour'd as the _Strasburgh_ Onions; take off only the outward dry Coat, and boil them in one Water without shifting, till they begin to grow tender; then take them off the Fire, lay them in a Sieve or Cullendar to drain and cool; and as soon as they are quite cold, take off two other Coats or Skins from each, and rub them gently in a linnen Cloth to dry. When this is done, put them into wide-mouth'd Glasses, with about six or eight fresh Bay-leaves to a Quart, a quarter of an Ounce of Mace, two large Rases of Ginger sliced. All these Ingredients must be interspersed here and there in the Glasses among the Onions, and then boil your Vinegar with about two Ounces of Bay-Salt to each Quart, taking off the Scum as it rises, and letting it stand to be cold; pour it into the Glasses, and cover them close with wet Bladders, and tie them down; they will eat well, and look very white. About the end of this Month, if the Season has been tolerable, the Grapes in our _English_ Vineyards will be ripe, and then we must be careful to gather them in dry Weather, that the Wine may keep the better. I have already mention'd, in my other Works, the curious Vineyard near _Bath_, and that belonging to Mr. _John Warner_ at _Rotherhith_, where good Wines are made every year; and also that at _Darking_ in _Surrey_, belonging to Mr. _Howard_, which is a very good one: but as some years are less favourable than others to the Grape, as well with us as abroad, it will not be unnecessary to take notice of a few Particulars, which I have observ'd this year 1726, concerning the management of Vines, which I have only communicated to a few. I shall also set down a few Directions for the making of Wine, which have not been hitherto mention'd in any of my Works, or by Mr. _Evelyn_, or Mr. _Mortimer_.