t vinegar;
tie it down very close, and let it stand a fortnight in the sun, shaking
the jar every day. Bottle it, and to every bottle add a quarter of an
ounce of camphor, beaten very fine. The best time to make it is in June
or July.

_Raisin Vinegar._

Put four quarts of spring water to two pounds of Malaga raisins, lay a
stone or slate over the bung-hole, and set it in the sun till ready for
use. If you put it into a stone jar or bottle, and let it stand in the
chimney corner, for a proper time, it will answer the same purpose.

_Raspberry Vinegar._ No. 1.

Fill a very large jug or jar with raspberries; then pour as much white
wine vinegar upon them as it will hold; let it stand four days, stirring
it three times every day. Let it stand four days more, covered close up,
stirring it once a day. Strain it through a hair sieve, and afterwards
through a flannel bag; and to every pint of liquor add one pound of
loaf-sugar. Simmer it over the fire, skimming it all the time, till
quite clear. As soon as cold, bottle it.

This is very good sauce for a plain batter pudding and pancakes.

_Raspberry Vinegar._ No. 2.

Take two pounds of sugar; dissolve it in a pint of water; then clarify,
and let it boil till it is a thick syrup. Take the same quantity of
raspberries, or currants, but not too ripe, and pour over them a quarter
of a pint of vinegar, in which they must steep for twenty-four hours.
Pour the fruit and vinegar into the syrup, taking care not to bruise the
fruit; then give it one boil, strain it, and cork it up close in
bottles. The fruit must be carefully picked and cleaned, observing not
to use any that is in the least decayed. To the syrup of currants a few
raspberries may be added, to heighten the flavour. An earthen pipkin is
the best to boil in.

_Raspberry Vinegar._ No. 3.

Fill a jug with raspberries; add as much of the best vinegar as the jug
will hold; let the fruit steep ten or twelve days; then strain the
liquor through a fine sieve, without squeezing the raspberries; put
three pounds of lump sugar to a quart of juice, and skim it.

_Walnuts, black._ No. 1.

Take large full grown walnuts before they are hard; lay them in salt and
water for two days: then shift them into fresh water, and let them lie
two days longer; change them again, and let them lie two days longer;
take them out, and put them in your pickle pot; when the pot is half
full, put in some shalots, and a head of garli