Walnuts (Green)

Wipe them very dry, and lay them in salt and water twenty-four hours ; take them out, and wipe them very clean ; have ready a skillet of boiling water, throw them in, let them boil a minute, and then take them out. Lay them on a coarse cloth, and boil the sugar as directed for the white walnuts; then just give the walnuts a scald in the sugar, take them up, and" lay them to cool. Put them into the preserving-pot, and proceed as directed for white walnuts.

Cucumbers

Take the greenest cucumbers, and the most free from seeds ; some small to preserve whole, and other large to cut into pieces. Put them into strong salt and water in a strait-mouthed jar with a cabbage-leaf to keep them down. Set them in a warm place till they are yellow, then wash them out, and set them over the fire in fresh water, with a little salt, and a fresh cabbage-leaf over them : cover the pan very close, but take care they do not boil. If they are not of a fine green, change the water, as that will help them. Then cover them as before, and make them hot; when they become of a good green, take them off the fire, and let them stand till cold. Then cut the large ones in quarters, take out the seeds and soft part, put them into cold water, and let them stand two days; but change the water twice every day to take out the salt. Take a pound of single-refined sugar, and half a pint of water, set it over the fire, and when it is skimmed clean, put in the rind of a lemon, and an ounce of ginger, with the outside scraped off. When the syrup is pretty thick, take it off; and when cold, wipe the cucumbers dry, and put them in. Boil the syrup once in two or three days for three weeks, and strengthen the syrup, if required; for the greatest danger of spoiling them is at first. When the syrup is put to the cucumbers, be sure that it is quite cold.

Green Gage Plums

Put into a pan the finest plums just before they are ripe : put vine-leaves at the bottom of the pan, then a layer of plums, and thus plums and vine-leaves alternately till the pan is almost full: then fill it with water, set them over a slow fire, and when hot, and their skins begin to break, take them off, and take the skins off carefully. Put them on a sieve as they are done, then lay them in the same water, with a layer of leaves between, and cover them very close, so that no steam can get out. Hang them at a great distance from the fire till they are green, which will be five or six hours at least. Then take them carefully up, lay them on a hair sieve to drain, make a good syrup, and give them a gentle boil in it twice a day for two days. Take them out, and put them into a fine clear syrup; put brandy-paper over them, and tie them down close.

Damsons

Cut the damsons into pieces, and put them in a skillet over the fire, with as much water as will cover then. When they are boiled, and the liquor pretty strong, strain it out, and add to every pound of the damsons, wiped clean, a pound of single-refined sugar. Put one third of the sugar in the liquor, set it over the fire, and when it simmers, put in the damsons. Let them have one good boil, and take them off for half an hour covered up close. Then set them on again, and let them simmer over the fire after turning them. Then take them out, put them in a bason, strew all the sugar that was left on them, and pour the hot liquor over them. Cover them up, let them stand till the next day, and then boil,them up again till they are enough. Then take them up, and put them in pots; boil the liquor till it jellies, and pour it on them when almost cold. Put paper over them, and tie them up close.