PICKLED WALNUTS.

Take unripe walnuts; run a large needle through each in several places;

suffer them to macerate for ten or twelve days, in a strong brine of

common salt. When this has been done, decant the brine, transfer the

walnuts into a stone jar, and pour vinegar, previously heated nearly to

the boiling point, over them, in a sufficient quantity to cover them.

They may be seasoned with long pepper, capsicum, ginger, mustard seed,

mace, and pimento. These substances should be simmered with the vinegar

for a few minutes.

The walnuts will not be fit for use till when about six months old.