Gather the walnuts when soft enough to be pierced by a pin. Put them in strong brine, made of 1/2 lb. salt to each 2 pints water, for five days, after pricking them with a darning needle or metal skewer. Lay in cold water for six hours, then drain and place in the sun, spread out on paper, until they are black. Pack into small glass bottles and pour the pickling vinegar boiling hot over them. For each gallon of vinegar take one cup of sugar, three dozen each of cloves and black peppercorns, half as much allspice, and a dozen blades of mace. Boil for five minutes. (Walnuts discolor the hands, so use gloves when handling them.)