Put three gallons of martinas in very strong brine, keep covered for ten days, then wash them in cold water, and put them in vinegar to stand ten more days; then drain and put them in the jar intended for them. In three pints of vinegar, scald: A large handful of scraped horseradish. 1 cup allspice. ½ cup black pepper. 1 cup of ginger. ½ cup of black mustard. 3 large spoonfuls of cloves, all beaten. 3 onions sliced. 1 pod red pepper. 3 pounds brown sugar. Pour it over the martinas, and fill up with cold vinegar.--_Miss E. T._ TO PICKLE MARTINAS. 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. ½ cup of black pepper. ½ cup of mustard-seed (black). 2 tablespoonfuls cloves. 2 pounds 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._ CHOW-CHOW PICKLE. ½ peck green tomatoes. 2 large cabbages. 15 onions. 25 cucumbers. 1 plate horseradish. ½ pound mustard-seed. 1 ounce celery-seed. 2 ounces ground pepper. 2 ounces turmeric. ½ ounce cinnamon. Cut the onions, tomatoes, cucumbers and cabbage in small pieces; pack them down overnight in salt, lightly; in the morning pour off the brine, and put them to soak in weak vinegar two days; drain again, and mix the spices. Boil half a gallon vinegar and three pounds sugar, and pour over them hot. Mix two boxes ground seed.--_Mrs. R. A._ CHOW-CHOW. ½ peck onions. ½ peck green tomatoes. 5 dozen cucumbers. Slice all very fine, and put in a few whole cucumbers, one pint small red and green peppers; sprinkle one pint salt over them, and let them stand all night; then add: 1 ounce mace. 1 ounce white mustard-seed. 1 ounce celery-seed. 1 ounce turmeric. 1 ounce whole cloves. 3 tablespoonfuls ground mustard. 2 pounds brown sugar. 1 stalk horseradish, grated fine. Cover all with one gallon and one pint of strong vinegar, and boil thirty minutes.--_Miss E. T._ _Chow-Chow._ ½ peck onions. ½ peck green tomatoes. 3 dozen large cucumbers. 4 large green peppers. ½ pint small peppers, red and green. Sprinkle one pint salt on, and let them stand all night; the cucumbers not peeled, but sliced one inch thick, the onions also sliced. In the morning drain off the brine, and add to the pickles: