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To Pickle Martinas (Put the martinas in a strong)

Put the martinas in a strong brine of salt and water let them remain a week or ten days. Then wash them, and put them in cold vinegar, to soak the salt and greenish taste out of them. When ready to pickle, lay them out to drain; scald the following ingredients in a gallon of vinegar, and pour over them in a jar; if not full, fill up with cold vinegar, 1 large handful of sliced horseradish. 1 teacup of allspice. 1/2 cup of black pepper. 1/2 cup of mustard-seed (black). 2 tablespoonfuls cloves. 2 ponds brown sugar. 3 or four onions, sliced.

The spices to be beaten, but not too fine. This quantity fills a two-gallon jar.--Mrs. J. J. M.