c. To a hundred of walnuts
add half an ounce of allspice, half an ounce of black pepper, six
bay-leaves, and a stick of horseradish. Then fill your pots, and pour
boiling vinegar over them; cover them with a plate, and when cold tie
them down.

Before you put the nuts into salt and water, prick them well with a pin.

_Walnuts._ No. 2.

About midsummer take your walnuts, run a knitting-needle through them,
and lay them in vinegar and salt, sufficiently strong to bear an egg.
Let them remain in this pickle for three weeks; then make some fresh
pickle; shift them into it, and let them lie three weeks longer; take
them out, and wipe them with a clean cloth; and tie up every nut in a
clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace,
mustard, garlic, and horseradish; and to a hundred nuts put one ounce of
ginger, one ounce of pepper, and of cloves and mace a quarter of an
ounce each, two small nutmegs, and half a pint of mustard seed. All the
pickles to be done in raw vinegar (that is, not boiled). It is always
recommended to have the largest double nuts, being the best to pickle.

_Walnuts._ No. 3.

Take the large French nuts, wipe them clean, and wrap each in a
vine-leaf; put them into a weak brine of salt and water for a fortnight,
changing it every day, and lay a slate upon them, to keep them always
under, or they will turn black. Drain them, and make a stronger brine,
that will bear an egg; let them lie in that a fortnight longer; then
drain and wipe them very dry, and wrap them in fresh vine-leaves; put
them in jars, and pour on them double-distilled vinegar, which must not
be boiled. To six or eight hundred nuts put two pounds of shalots, one
of garlic, and one of rocambole; a piece of assafotida, of the size
of a pea, tied up in a bit of muslin, and put into each jar, of white,
black, and long pepper, one pound each, half a pound of mace, a quarter
of a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, two
pounds of allspice, one pound of ginger, two pounds of mustard-seed,
some bay-leaves, and horseradish. The mustard-seed and spice must be a
little bruised. Mix all these ingredients together, and put in a layer
of nuts and then a layer of this mixture; put the assafotida in the
middle; and as the pickle wastes take care to keep the jar filled up
with vinegar.

_Walnuts._ No. 4.

Take a hundred walnuts, at the beginning of July, before they are
shelled; just scald th