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To Pickle Martinas (Take one gallon pot full)

Take one gallon pot full of martinas. Make a brine strong enough to bear an egg; keep them covered for ten days. Take them out and wash them in cold water, then put them in cold vinegar. Let them remain for ten days; drain them, and put them in the jar intended for use. In half a gallon of vinegar scald a large handful of horseradish, scraped fine.

A cupful black pepper. 1 cupful ginger. 1/2 cupful black mustard-seed. 3 tablespoonfuls of beaten cloves. 3 onions sliced fine. 1 pod red pepper. 3 pounds brown sugar.

Pour them over the pickle, and fill with cold vinegar.--Mrs. S. D.