s so precarious, for
frequently after the first week that walnuts come in season, they become
hard and shelled, particularly if the season is a very hot one;
therefore let the prudent housekeeper consider it indispensably
necessary they should be purchased as soon as they first appear at
market; should they cost a trifle more, that is nothing compared to the
disappointment of finding, six months hence, when you go to your
pickle-jar, expecting a fine relish for your chops, &c. to find the nuts
incased in a shell, which defies both teeth and steel.

Nasturtiums are to be had by the middle of July.

Garlic, from Midsummer to Michaelmas.

Eschalots, ditto.

Onions, the various kinds for pickling, are to be had, by the middle of
July, and for a month after.

Gherkins are to be had by the middle of July, and for a month after.

Cucumbers are to be had by the middle of July, and for a month after.

Melons and mangoes are to be had by the middle of July, and for a month
after.

Capsicums, green, red, and yellow, the end of July, and following month.

Chilies, the end of July, and following month. See Nos. 404 and 405*,
and No. 406.

Love apples, or tomatas, end of July, and throughout August. See No.
443.

Cauliflower, for pickling, July and August.

Artichokes, for pickling, July and August.

Jerusalem artichokes, for pickling, July and August, and for three
months after.

Radish pods, for pickling, July.

French beans, for pickling, July.

Mushrooms, for pickling and catchup, September. See No. 439.

Red cabbage, August.

White cabbage, September and October.

Samphire, August.

Horseradish, November and December.

_Walnuts._--(No. 116.)

Make a brine of salt and water, in the proportion of a quarter of a
pound of salt to a quart of water; put the walnuts into this to soak for
a week; or if you wish to soften them so that they may be soon ready for
eating, run a larding-pin through them in half a dozen places--this will
allow the pickle to penetrate, and they will be much softer, and of
better flavour, and ready much sooner than if not perforated: put them
into a stew-pan with such brine, and give them a gentle simmer; put them
on a sieve to drain; then lay them on a fish plate, and let them stand
in the air till they turn black--this may take a couple of days; put
them into glass, or unglazed stone jars; fill these about three parts
with the walnuts, and fill them up with the following pickle