made Plain and Eajy. 261 
Let them ftand in that water fix hours, lay on them a thin board 
to keep them under the water, then fet a fte'w-pan on a charcoal 
fire, with clean fpring-water, take your nuts out of the other 
water, and put them into the ftew-pan. Let them fimmer four 
or five minutes, but not boil; then have ready by you a pan of 
fpring-water, with a handful of white fait in it, ftir it with your 
handbill the fait is melted, then take your nuts out of the ftew- 
pan with a wooden ladle, and put them into the cold water and 
fait. Let them ftand a quarter of an hour, lay the board on 
them as before ; if they are not kept under the liquor they will 
turn black, then lay them on a cloth, and cover them with an¬ 
other to dry ; then carefully wipe them with a foft cloth, put 
them into your jar or glafs, with fume blades of mace and nut¬ 
meg iiiced thin. Mix your fpice between your nuts, and pour 
diftilled vinegar over them; firft let your glafs be full of nuts, 
pour mutton fat over them, and tie a bladder, and then a leather* 
ST 0 pickle walnuts Mach 
Y OU muft take large full-grown nuts, at their full growth 
before they are hard, lay them in fait and water; let them lie 
two days, then fhift them into frefh water; let them lie two days 
longer, then fhift them again, and let them lie three days; then 
take them out of the water, and put them into your pickling- 
pot. When the pot is half full, put in a large onion ftuck with 
doves. To a hundred of walnuts put in half a pint of muftard- 
feed, a quarter of an ounce of mace, half an ounce of black 
pepper, half an ounce of all-fpice, fix bay-leaves, and a flick 
of horfe-raddifh ; then fill your pot, and pour boiling vinegar 
over them. Cover them with a plate, and when they are cold 
tie them down with a bladder and leather, and they will be fit 
to eat in two or three months. The next year, if any remains, 
boil up your vinegar again, and fkim it; when cold, pour it over 
your walnuts. This is by much the beft pickle for ufe; there¬ 
fore you may add more vinegar to it, what quantity you pleafe. 
If you pickle a great many walnuts, and eat them faft, make your 
pickle for a hundred or two, the reft keep in a ftrong brine of 
fait and water, boiled till it will bear an egg, and as your pot 
empties, fill them up with thofe in the fait and water. Take 
care they are covered with pickle. 
In the fame manner you may do a fmaller quantity; but if you 
can get rape vinegar, ufe that inftead of fait and water. Do them 
thus: put your nuts into the pot you intend to pickle them in, 
throw in a good handful of fait, and fill the pot with rape vine- 
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