Take green walnuts that are young enough to be easily pierced
through with a large needle. Having pricked them all in several
places, throw them into an earthen pan with a large handful of
salt, and barely sufficient water to cover them. Break up and mash
them with a potato-beetle, or a rolling-pin. Keep them four days
in the salt and water, stirring and mashing them every day. The
rinds will now be quite soft. Then scald them with boiling-hot
salt and water, and raising the pan on the edge, let the walnut
liquor flow away from the shells into another pan. Put the shells
into a mortar, and pound them with vinegar, which will extract
from them all the remaining juice.
Put all the walnut liquor together, and boil and skim it, then to
every quart allow an ounce of bruised ginger, an ounce of black
pepper, half an ounce of cloves, and half an ounce of nutmeg, all
slightly beaten. Boil the spice and walnut liquor in a closely
covered vessel for three quarters of an hour. When cold, bottle it
for use, putting equal proportions of the spice into each bottle.
Secure the corks with leather.