large veins, as the heat will instantly diffuse
itself through the pod.

* * * * *

TO MAKE WALNUT CATSUP.

Gather the walnuts as for pickling, and keep them in salt and water the
same time; then pound them in a marble mortar--to every dozen walnuts,
put a quart of vinegar; stir them well every day for a week, then put
them in a bag, and press all the liquor through; to each quart, put a
tea-spoonful of pounded cloves, and one of mace, with six cloves of
garlic--boil it fifteen or twenty minutes, and bottle it.

* * * * *

TO PICKLE GREEN NECTARINES OR APRICOTS.

Gather them while the shell is soft--green them with salt and water as
before directed; when a good green, soak them in plain vinegar for a
fortnight, and put them in the yellow pickle pot.

* * * * *

TO PICKLE ASPARAGUS.

Pour boiling salt and water on, and cover them close--next day, take
them out, dry them, and after standing in vinegar, put them with the
yellow pickle.

* * * * *

OBSERVATIONS ON PICKLING.

The vessels for keeping pickles should be made of stone ware, straight
from the bottom to the top, with stone covers to them; when the mouth is
very wide, the pickles may be taken out without breaking them The motive
for keeping all pickles in plain vinegar, previous to putting them in
the prepared pot, is to draw off the water with which they are
saturated, that they may not weaken the vinegar of the pot. Pickles keep
much better when the vinegar is not boiled.

* * * * *

CORDIALS, &c.

GINGER WINE.

To three gallons of water, put three pounds of sugar, and four ounces of
race ginger, washed in many waters to cleanse it; boil them together for
one hour, and strain it through a sieve; when lukewarm, put it in a cask
with three lemons cut in slices, and two gills of beer yeast; shake it
well, and stop the cask very tight; let it stand a week to ferment; and
if not clear enough to bottle, it must remain until it becomes so; it
will be fit to drink in ten days after bottling.

* * * * *

ORGEAT.

_A Necessary Refreshment at all Parties._

Boil two quarts of milk with a stick of cinnamon and let it stand to be
quite cold, first taking out the cinnamon; blanch four ounces of the
best sweet almonds, pound them in a marble mortar with a little
r