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.

WALNUT KETCHUP.

I.

535. INGREDIENTS.--100 walnuts, 1 handful of salt, 1 quart of vinegar,
1/4 oz. of mace, 1/4 oz. of nutmeg, 1/4 oz. of cloves, 1/4 oz. of
ginger, 1/4 oz. of whole black pepper, a small piece of horseradish, 20
shalots, 1/4 lb. of anchovies, 1 pint of port wine.

_Mode_.--Procure the walnuts at the time you can run a pin through them,
slightly bruise, and put them into a jar with the salt and vinegar, let
them stand 8 days, stirring every day; then drain the liquor from them,
and boil it, with the above ingredients, for about 1/2 hour. It may be
strained or not, as preferred, and, if required, a little more vinegar
or wine can be added, according to taste. When bottled well, seal the
corks.

_Time_.--1/2 hour.

_Seasonable_.--Make this from the beginning to the middle of July, when
walnuts are in perfection for pickling purposes.

II.

536. INGREDIENTS.--1/2 sieve of walnut-shells, 2 quarts of water, salt,
1/2 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, mac