{"newspaper_name": "The Columbian fountain.", "edition": "01", "page": "p2", "byline": ""}
{"character_count": 456, "word_count": 88, "ccnet_language_score": [0.864799976348877], "ccnet_perplexity": [1351.5999755859375], "fasttext_language": ["en"]}
To Pickle Onions. Choose the small onion,
either white or red put them onin cold water,
with handful Of salt, and when it s.sclalding
hot. takethem out, peel off the skins till they
look clear lay them on a cloth to dry, then put
in jar; boil quart of vinegar, in which put
half of an ounce Of alspice, the same of gar
lie, and one sliced nutmeg; pour the vinegar
and spices boiling over the onions, when cold,
tie over with leather, and keep in dry place.