Thoroughly' well bruise one hundred and twenty young walnuts; put to them three quarters of a pound of salt, and a quart of good wine vinegar; stir them every day for a fortnight; then strain and squeeze the liquor from them through a cloth, and set it aside; put to the husks half a pint of vinegar, and let it stand all night; then strain and squeeze them as before, adding the liquor which is obtained from them to what was put aside the preceding day, and add to it one ounce and a quarter of whole black pepper, forty cloves, half an ounce of nutmegs bruised, or sliced, half an ounce of ginger, and five drachms of mace, and boil it for half an hour; then strain it off from the spices, and bottle it for use.
Take six half-sieves of green walnut-shells, put them into a tub, mix them up well with common salt, (from two to three pounds,) let them stand for six days, frequently beating and mashing them; by this time the shells become soft and pulpy; then by banking it up on one side of the tub, and at the same time by raising the tub on that side, the liquor will drain clear off to the other; then take that liquor out: the mashing and banking-up may be repeated as often as liquor is found. The quantity will be about six quarts. When done, let it be simmered in an iron boiler as long as any scum arises; then bruise a quarter of a pound of ginger, a quarter of a pound of allspice, two ounces of long pepper, two ounces of cloves, with the above ingredients; let it slowly boil for half an hour; when bottled, let an equal quantity of the spice go into each bottle; when corked, let the bottles be filled quite up: cork them fight, seal them over, and put them into a cool and dry place for one year before they are used.
Take a quart of walnut pickle, add to it a quarter of a pound of anchovies and three-quarters of a pint of red Port, and let it boil till reduced to one-third; then strain it, and when cold, put it into small bottles, and keep them closely corked.