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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 a little more syrup 

 will be required to be added. 



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 which account it is not safe to 

 sit uncovered beneath them, nor is it desirable 

 to plant them too near dwelling-houses. Pliny 

 says, " the oak will not thrive near the wal- 

 nut-tree;" and Mr. Keen, who is so justly ce- 

 lebrated for growing of strawberries, informs 

 me, that the walnut-tree is so injurious to 

 strawberry beds, that they seldom bear fruit 

 in the neighbourhood of that tree. 



These trees require but little pruning; 

 A A 



