em, that the skin may rub off, then put them into
salt and water, for nine or ten days; shift them every day, and keep
them covered from the air: dry them; make your pickle of two quarts of
white wine vinegar, long pepper, black pepper, and ginger, of each half
an ounce; beat the spice; add a large spoonful of mustard-seed; strew
this between every layer of nuts. Pour liquor, boiling hot, upon them,
three or four times, or more, if required. Be sure to keep them tied
down close.

_Walnuts._ No. 5.

Put into a stone jar one hundred large double nuts. Take one ounce of
Jamaica and four ounces of black pepper, two of ginger, one of cloves,
and a pint of mustard-seed; bruise these, and boil them, with a head or
two of garlic and four handfuls of salt, in a sufficient quantity of
vinegar to cover the nuts. When cold, put it to them, and let them stand
two days. Then boil up the pickle, pour it over the nuts, and tie them
down close. Repeat this process for three days.

_Walnuts, green._

Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and
pour it boiling hot over the walnuts, tying them down close for fourteen
days; then take them out of the leaves and liquor, wrap them in fresh
leaves, and put them in your pots. Over every layer of walnuts, strew
pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make
the pickle of the best white wine vinegar, boiling in the pickle the
same sort of spices, with the addition of horseradish, and pour it
boiling hot upon the walnuts. Tie them close down; they will be ready to
eat in a month, and will keep for three or four years.

_Walnut Ketchup._

To three pints of the best white wine vinegar put nine Seville oranges
peeled, and let them remain four months. Pound or bruise two hundred
walnuts, just before they are fit for pickling; squeeze out two quarts
of juice, and put it to the vinegar. Tie a quarter of a pound of mace,
the same of cloves, and a quarter of a pound of shalot, in a muslin rag
or bag; put this into the liquor; in about three weeks boil it gently
till reduced one half, and when quite cold bottle it.

_Another._

Cut in slices about one hundred of the largest walnuts for pickling; cut
through the middle a quarter of a pound of shalots, and beat them fine
in a mortar, adding a pint and a half of the best vinegar and half a
pound of salt. Let them remain a week in an earthen vessel, stirring
them every day. Press them through a