_Ingredients._—½ sieve of walnut-shells, 2 quarts of water, salt, ½
lb. of shalots, 1 oz. of cloves, 1 oz. of mace, 1 oz. of whole pepper,
1 oz. of garlic. _Mode._—Put the walnut-shells into a pan, with the
water, and a large quantity of salt; let them stand for 10 days, then
break the shells up in the water, and let it drain through a sieve,
putting a heavy weight on the top to express the juice; place it on
the fire, and remove all scum that may arise. Now boil the liquor with
the shalots, cloves, mace, pepper, and garlic, and let all simmer till
the shalots sink; then put the liquor into a pan, and, when cold,
bottle, and cork closely. It should stand 6 months before using: should
it ferment during that time, it must be again boiled and skimmed.
_Time._—About ¾ hour. _Seasonable_ in September, when the walnut-shells
are obtainable.
WALNUTS, to have Fresh throughout the Season.
_Ingredients._—To every pint of water allow 1 teaspoonful of salt.
_Mode._—Place the walnuts in the salt and water for 24 hours at least;
then take them out, and rub them dry. Old nuts may be freshened in this
manner; or walnuts, when first picked, may be put into an earthen pan
with salt sprinkled amongst them, and with damped hay placed on the
top of them, and then covered down with a lid. They must be well wiped
before they are put on table. _Seasonable._—Should be stored away in
September or October.
WALNUTS, Pickled (very Good).
_Ingredients._—100 walnuts, salt and water. To each quart of vinegar
allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised
ginger. _Mode._—Procure the walnuts while young; be careful they are
not woody, and prick them well with a fork; prepare a strong brine of
salt and water (4 lbs. of salt to each gallon of water), into which
put the walnuts, letting them remain 9 days, and changing the brine
every third day; drain them off, put them on a dish, place it in the
sun until they become perfectly black, which will be in 2 or 3 days;
have ready dry jars, into which place the walnuts, and do not quite
fill the jars. Boil sufficient vinegar to cover them, for 10 minutes,
with spices in the above proportion, and pour it hot over the walnuts,
which must be quite covered with the pickle; tie down with bladder, and
keep in a dry place. They will be fit for use in a month, and will keep
good 2 or 3 years. _Time._—10 minutes. _Seasonable._—Make this from the
beginning to the middle of July, before the walnuts harden.
_Note._—When liked, a few shalots may be added to the vinegar, and
boiled with it.