260 The Art of Cookery * 
foning, fry them brown in oil, and let them ftand till they are 
cold ; then put them into vinegar, and cover them with oil* 
They will keep well covered a great while* and are delicious. 
CHAP. XIV. 
Of Pickling. 
To pickle walnuts green . 
TAKE the largeft and cleared: you can get, pare them as thin 
as you can, have a tub of fpring-water ftand by you, and throw 
them in as you do them. Put into the water a pound of bay- 
fait, let them lie in the water twenty-four hours, take them out 
of the water, then put them into aftone-jar, and between every 
layer of walnuts lay a layer of vine-leaves at the bottom and top* 
and fill it up with cold vinegar. Let them ftand all night, then 
pour that vinegar from them into a copper or belt-metal fkillet* 
with a pound of bay-fait; fet it on the fire, let it boil, then 
pour it hot on your nuts, tie them over with a woollen cloth* 
and let them ftand a week ; then pour that pickle away, rub your 
nuts clean with a piece of flannel; then put them again in your 
jar, with vine-leaves, as above, and boil frefh vinegar. Put into 
your pot to every gallon of vinegar, a nutmeg fiiced, cut four 
large races of ginger, a quarter of an ounce of mace, the fame 
of doves, a quarter of an ounce of whole black pepper, the like 
of Ordingal pepper $ then pour your vinegar boiling hot on your 
walnuts; and cover them with a woollen doth. Let it ftand three 
or four days* fo do two or three times ; when cold, put in half 
a pint of muftard-feed, a large ftick of horfe-raddifh diced, tie 
them down clofe with a bladder, and then with a leather. They 
will be fit to eat in a fortnight. Take a large onion, ftick the 
cloves in, and lay in the middle of the pot. If you do them for 
keeping, don’t boil your vinegar, but then they will not be fit to 
eat under fix months : and the next year you may boil the pickle 
this way. They will keep two or three years good and firm. 
To pickle walnuts white . 
TAKE the largeft nuts you can get, juft before the fliell begins 
to turn, pare them very thin till the white appears, and throw 
them into fpring water* with a handful of fait as you do them. 
Let 
