7 ounces of horseradish.
½ ounce red pepper.
½ ounce of orange peel.
½ ounce of mace.
½ ounce of cloves, all boiled in 1 gallon strong vinegar.
1 ounce black pepper also.—Mrs. J. H. F.
Walnut Pickle.
Put the walnuts in salt water for five or six weeks; then in fresh water for twenty-four hours; boil in weak vinegar and water until soft enough to run a straw through. Then rub them with a coarse towel; make a strong liquor of vinegar, horseradish, garlic, and mace; pour on, and leave them till ready for use, in two or three weeks.—Mrs. T.
To Pickle Martinas.