r, white
wine, white wine vinegar, and a little salt to your taste; boil them
very well together, when it is cold put in your shrimps, they are fit
for use.

397. _To pickle_ MUSCLES.

Wash your muscles, put them into a pan as you do your cockles, pick
them out of the shells, and wash them in the liquor; be sure you take
off the beards, so boil them in the liquor with spices, as you do your
cockles, only put to them a little more vinegar than you do to cockles.

398. _To pickle_ WALNUTS _green_.

Gather walnuts when they are as you can run a pin through them, pare
them and put them in water, and let them lie four or five days,
stirring it twice a day to take out the bitter, then put them in strong
salt and water, let them lie a week or ten days, stirring it once or
twice a day, then put them in fresh salt and water, and hang them over
a fire, put to them a little allum, and cover them up close with vine
leaves, let them hang over a slow fire whilst they be green, but be
sure don't let them boil, when they are green pat them into a sieve to
drain the water from them.

399. _To make_ PICKLE _for them_.

Take a little good alegar, put to it a little long pepper and Jamaica
pepper, a few bay leaves, a little horse-radish, a handful or two of
mustard-seed, a little salt and a little rockambol if you have any, if
not a few shalots; boil them altogether in the alegar, which put to
your walnuts and let it stand three or four days, giving them a scald
once a day, then tie them up for use.

A spoonful of this pickle is good for fish-sauce, or a calf's head ash.

400. _To pickle_ WALNUTS _black_.

Gather walnuts when they are so tender that you can run a pin thro'
them, prick them all with a pin very well, lie them in fresh water, and
let them lie for a week, shifting them once a day; make for them a
strong salt and water, and let them lie whilst they be yellow, stirring
them once a day, then take 'em out of the salt and water, and boil it,
put it on the top of your walnuts, and let your pot stand in the corner
end, scald them once or twice a day whilst they be black.

You may make the same pickle for those, as you did for the green ones.

401. _To pickle_ OYSTERS.

Take the largest oysters you can get, pick them whole out of the shell,
and take off the beards, wash them very well in their own pickle, so
let the pickle settle, and clear it off, put it into a stew-pan, put to
it two or three spoonfuls of wh