Take large young walnuts while their shells are quite soft so that
you can stick the head of a pin into them. Pare them very thin
till the white appears; and as you do them, throw them into spring
or pump water in which some salt has been dissolved. Let them
stand in that water six hours, with a thin board upon them to keep
them down under the water. Fill a porcelain kettle with fresh
spring water, and set it over a clear fire, or on a charcoal
furnace. Put the walnuts into the kettle, cover it, and let them
simmer (but not boil) for five or six minutes. Then have ready a
vessel with cold spring water and salt, and put your nuts into it,
taking them out of the kettle with a wooden ladle. Let them stand
in the cold salt and water for a quarter of an hour, with the
board keeping them down as before; for if they rise above the
liquor, or are exposed to the air, they will be discoloured. Then
take, them out, and lay them on a cloth covered with another, till
they are quite dry. Afterwards rub them carefully with a soft
flannel, and put them into a stone jar; laying among them blades
of mace, and sliced nutmeg, but no dark-coloured spice. Pour over
them the best distilled vinegar, and put on the top a
table-spoonful of sweet oil.