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Martynias

Pick two quarts of martynias. Wipe carefully with a soft cloth, take sufficient cider vinegar to cover, put in a porcelain kettle, add a sliced onion, a dozen whole cloves, two blades of mace, two bay leaves. Put the martynias in a stone jar, pour the vinegar over while hot, add two tablespoonfuls of chopped horse-radish, fasten, and in three or four days they will be ready for use.