ves of green walnut shells, put them into a tub, mix them
up well with from two to three pounds of common salt, let them stand
for six days, frequently beating and mashing them. By this time the
shells become soft and pulpy, then by banking the mass up on one side
of the tub, and at the same time raising the tub on that side, the
liquor will drain clear off to the other; then take that liquor out:
the mashing and banking-up may be repeated as often as liquor is
found. The quantity obtained will be about six quarts. When done, let
it be simmered in an iron boiler as long as any scum arises; then
bruise a quarter of a pound of ginger, a quarter of a pound of
allspice, two ounces of long pepper, and two ounces of cloves. Let it
slowly boil for half an hour with the above ingredients; when bottled,
let an equal quantity of the spice go into each bottle. Before
corking, let the bottles be filled quite up: cork them tight, seal
them over, and put them into a cool and dry place for one year before
they are used.

2205. Essence of Mushrooms.

This delicate relish is made by sprinkling a little salt over either
flap or button mushrooms: three hours after, mash them,--next day,
strain off the liquor that will flow from them, put it into a stewpan,
and boil it till it is reduced one half. It will not keep long, but is
preferable to any of the ketchups containing spice, &c., to preserve
them, which overpowers the flavour of the mushrooms. An artificial
mushroom bed will supply these all the year round.

2206. Essence of Celery.

This is prepared by soaking for a fortnight half an ounce of the seeds
of celery in a quarter of a pint of brandy. A few drops will flavour a
pint of soup or broth equal to a head of celery.

2207. Tincture of Allspice

Bruised allspice, one ounce and a half; brandy, a pint. Steep for a
fortnight, occasionally shaking, then pour off the clear liquor. This
is excellent for many of the uses of allspice, such as making bishop,
mulling wine, flavouring gravies, potted meats, &c.

2208. Horseradish Vinegar.

Pour a quart of best vinegar on three ounces of scraped horseradish,
an ounce of minced shalot, and one drachm of cayenne; let it stand a
week, and you will have an excellent relish for cold beef, salads,
&c., costing but little. Horseradish is in the highest perfection
about November.

2209. Mint Vinegar.

Put into