g(jO OF WALNUTS. 



Walnuts for keeping should be suffered to drop 

 of themselves, and afterwards laid in an open airy 

 place till they are thoroughly dried ; then pack 

 them in jars, boxes or casks, with fine clean sand, 

 that has been well dried in the sun, in an oven, or 

 before the fire, in layers of sand and walnuts 

 alternately j set them in a dry place, but not 

 where it is too hot. In this manner I have kept 

 them good till the latter end of April. Before 

 you send them to table, wipe the sand clean off; 

 and, if you find that they have become shriveled, 

 steep them in milk and water for six or eight 

 hours before they are used ; this will make them 

 plump and fine, and cause them to peel easily. 



