344 HISTORY OF FRUITS. 



The ancients considered that walnuts chewed by a per- 

 son fasting, would cure the bite of a mad dog. 



The green nuts are cordial, alexipharmic, and said to 

 be of great use in all contagious, malignant distempers, 

 and the plague itself. 



The unripe fruit has long been used as a pickle, and the 

 vinegar in which they are preserved, makes a very useful 

 gargle. 



The kernel of ripe walnuts is similar in qualities to the 

 Almond ; therefore may be eaten in moderation to ad- 

 vantage. 



The nuts, preserved young, are an excellent sweetmeat, 

 and are good to be eaten in a morning, in time of pesti- 

 lential distempers, to prevent infection. We have been 

 favoured by the following receipt for preserving young 

 walnuts, by a family who assure me that they have known 

 them succeed in obstinate costiveness when all other 

 remedies have failed : even a small part of one of these 

 sweetmeats will give relief. 



Take green walnuts, in the proper state for pickling, 

 and boil them till tender ; take them out, and stick a 

 piece of lemon-peel to every nut ; and to every fifth one, 

 a clove and a small piece of mace. To every pound of 

 nuts, add one pound of moist sugar with water enough to 

 make a good syrup ; put in the nuts, and simmer them 

 till the syrup is thick, and let them stand ten days ; then 

 clarify half the above quantity of sugar, and boil as be- 

 fore ; and, when cold, cover them close for use. By 

 keeping, the syrup will shrink, so that after a year or two 

 it will be necessary to add a little more syrup. 



Gerard says, " the green and tender nuts, boyled in 

 sugar, and eaten as suckarde, are a most pleasant and 

 delectable meate, comfort the stomache, and expell 

 poyson." 



The effluvia of walnut-trees is hurtful to the head, on 



