Take the walnuts about midsummer, when a pin will go through them easily. Make a pickle strong enough to bear an egg; cover the walnuts with the pickle and tie them over with thick paper very closely. Let them lie a fortnight, changing the pickle twice in that time for fresh. Take them out and by them in vinegar for a month; be careful to exclude the air. Take a gallon of good cider-vinegar and put into it one ounce of whole pepper, the same of cloves, half an ounce of mace and the same of nutmeg; bruise them a little, and when the vinegar is near boiling, throw the walnuts into it and let them stand until nearly cold, closely covered. Put the walnuts in jars, sprinkle a little mustard-seed over the top of them and cover with the vinegar. They will soon be fit for use, but age im-proves them. English walnuts or butternuts are the best kinds for this purpose.

Pickled Walnuts, No. 2

Make a brine of salt and water in the proportion of a quarter of a pound of salt to a quart of water; run a larding-needle through the walnuts in half-a-dozen places; this allows the pickle to penetrate, and they will be ready for use much sooner. Let them stand in the brine for one week; take them out, drain them. Make a fresh brine of the same proportions, put the walnuts in it and set them over the fire; give them a gentle simmer. When hot all through, lay them on a sieve to drain, and let them stand in the air until they turn black. This will take a couple of days. Then put them in stone or glass jars; fill them only three parts full of the walnuts, and fill them up with the following pickle: To each quart of best cider-vinegar put two ounces of black pepper, one of ginger, same of salt, half an ounce of allspice and half a drachm of cayenne pepper. Put all in the vinegar and set over the fire, bring to a boil and pour boiling hot over the walnuts; cover them closely, tie down tightly, and they will keep for years and improve with age.