Take 28 lbs. of unripe walnuts when quite tender, reduce them to a pulp
in a marble mortar; add to the mass two gallons of vinegar; let it stand
three or four days; to each gallon of liquor, put a quarter of a pound
of minced eshallots, half an ounce of bruised cloves, the same of mace
and black pepper, one tea-spoonful of Cayenne pepper, and a quarter of a
pound of salt: give it a boil up, and strain it through a flannel.
Conserved Fruits.
The preserving of the pulpy fruits employed in housekeeping for making
fruit pies, tarts and puddings, so as to render them fit for that
purpose, when they cannot be procured in their recent state, is an
object of considerable importance in every well regulated family.
The expence of sugar is frequently urged as a reason for not conserving
fruits in housekeeping, and to this may be added the uncertainty of
success from the strong fermentable quality of many fruits, if the sugar
has not been very liberally added. They may indeed be conserved for a
length of time without sugar, by baking them in an oven, and then
closely stopping them up; but if the cork becomes dry, the atmospheric
air exchanges place with what is impregnated by the fruit, which then
soon becomes mouldy; some pulpy fruits may be conserved in good
condition by the following method, for years, or even it is probable for
a longer period, in hot climates.