Take two hundred walnuts when quite tender, put them into a gallon of salt and water for a week: drain and dry them, mash them to a pulp in a marble mortar, with a pound of salt; let it rest three or four days, and press all the juice from it; to each gallon of liquor put a quarter of a pound of minced shallots, half an ounce of bruised cloves, same of mace and black pepper, one teaspoonful of Cayenne, and a quarter of a pound of salt; give it a boil up, and strain it through a flannel bag.

By adding a glass of brandy to each quart, it will keep much better.

Mash the rinds of walnuts with salt, and prepare as above.

*** We have not tried either of the above catsups, but have them from so good a cook, that we dare say they are properly made.

Essence Of Walnuts

Take walnuts of the size for pickling", cut and pound them in a marble mortar, sprinkle a little salt over them, and stir them up, and let them stand to settle for twenty-four hours; press off the juice, and to each quart add half a pound of anchovies, and the like quantity of peeled and sliced eshallots, and a quarter of a pint of the best wine vinegar; give them a simmer for half an hour, till the anchovies are melted, and then strain the liquor upon two ounces of soup-herb powder, half an ounce of bruised black pepper, the same quantity of flour of mustard, a quarter of an ounce of nutmeg grated, a drachm of Cayenne pepper, half a dozen bay leaves, and half a pint of port wine; let all simmer together for fifteen or twenty minutes, and then run it through a flannel bag till it is fine.