Pack them closely in a stone jar, with the small end downwards. Do this until the jar is filled; then pour on them strong cold vinegar. They are ready for use in three weeks. You can use spices and sugar, if preferred.--_Mrs. W. A. S._ TO PICKLE WALNUTS. After the walnuts have been in brine six weeks, scrape and wipe them with a coarse towel. Put them in plain vinegar, and let them remain for a week or two. Drain them well--place in a jar, and pour over them vinegar spiced and prepared as for yellow pickles, omitting the turmeric and lemons, and using black pepper instead of white.--_Mrs. S. T._ WALNUT PICKLE. The walnuts must be quite green and tender. First soak them in fresh water, then rub off with a coarse towel. The walnuts must be kept in brine a week, and then soaked in clear water for several hours. Boil them in vinegar a little while--this time put water in the vinegar; then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings. Season with cinnamon, mace, cloves, and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle.--_Mrs. C. C._ _Walnut Pickle._ Gather the nuts about the 10th or 20th of June, when they are sufficiently tender to be pierced with a pin; pour boiling salt water on, and let them be covered with it nine days, changing it every third day. Put them on dishes to air, until they are black; then soak out the salt, and put them in weak vinegar for a day or two; put into the jar, and pour on hot the following pickled vinegar: 7 ounces ginger. 7 ounces of garlic. 7 ounces of salt. 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. 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. ½ 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._ PICKLED MARTINAS.