Early in June take the walnuts, while soft enough to beat to a paste, and to every hundred thus prepared add two quarts or a gallon of vinegar and a handful of salt. Let the liquor stand eight days in a stone jar, stirring it frequently. Then strain it into a tin saucepan, boil it, and skim it well; adding to it ginger, horseradish, mustard seed, a few cloves of garlic, and a little black pepper. Let it boil up once, pour it into an earthen pan, and when cold bottle it, dividing the ingredients between each bottle. The white walnut is best suited for making catsup, but, as that is not found in all districts, the black may be used if gathered while tender enough for the rind of the nut to be pierced with a pin. This is an excellent condiment to fresh boiled fish.