Bespeak a hundred of the largest walnuts just when they will suit your
purpose, that is, to admit of their being peeled down to the very white
interior, the kernels; have ready a brine of one pound of salt to the
gallon, and pop your walnuts into it, overhead, as you get them peeled,
and when all done, keep them well covered in the brine four hours. Next
put a pan of pure water over the fire, and just as it is coming to
boil, lay in the fruit, which must not be boiled at all, only simmered,
for about ten or twelve minutes. Then transfer them to a pan of cold
water, with a trifling amount of salt in it; after being in this ten
minutes, take them out, and remove them into a pickle of two and a
half pounds of salt to the gallon, in this let them be kept half an
hour, totally immersed in the pickle to protect the colour. Next take
them out, and lay them between cloths to dry; each nut then must be
wiped separately, and put into clean white earthenware jars, with this
mixture――
Mace, bruised 1½ oz.
Cloves, bruised 2 oz.
White pepper, bruised 2 oz.
Bay leaves, shred 1½ oz.
Laurel leaves, shred 1 oz.
――scattered pretty plentifully throughout them. Fill up your jars with
best white-wine vinegar, and secure them from the air with bladder and
leather.