T CHAP. XXV. Of PICKLING. To pickle Walnuts. A KE Walnuts about Midfummer, when a Pin will pass through them, and put them in a deep Pot, and cover them over with ordinary Vinegar; change them into fresh Vinegar once in fourteen Days 'till fix Weeks be paft; then take two Gallons of the best Vinegar, and put into it Coriander Seeds, Carraway Seeds, Dill Seeds, of each one Ounce grofly bruised, Ginger fliced three Ounces, whole Mace one Ounce, Nutmeg bruifed two Ounces, Pepper bruised two Ounces, give all a Boil or two over the Fire, and have your Nuts ready in a Pot, and pour the Liquor boiling hot over them, fo do for nine Times. Yo Another Way. OU must take Walnuts about Midfummer, when a Pin will pass through them; and put them in a deep Pot, and cover them over with ordinary Vinegar; change them into fresh Vinegar once in fourteen Days, fo do four Times; then take fix Quarts of the best Vinegar, and put into it an Ounce of Dill Seeds grofly bruised, Ginger fliced three Ounces, Mace whole one Ounce, Nutmegs quartered two Ounces, whole Pepper two Ounces, give all a Boil or two over the Fire, then put your Nuts into a Crock, and pour your Pickle boiling hot over them; cover them clofe 'till 'tis cold to keep in the Steam; then have NO 24. Zzz Galli Gallipots ready, and place your Nuts in them 'till your Pots are full; put in the Middle of each Pot, a large Clove of Garlick fuck full with Cloves, and ftrew over the Tops of the Pots, Mustard Seed finely beaten, a Spoonful, or more, or lefs, according to the Bignels of your Pot; then put your Spiceon, and lay Vine Leaves, and pour on the Liquor, and lay a Slate on the Top to keep them under the Liquor. Be careful not to touch them with your Fingers, leaft, they turn black, but take them out with a Wooden Spoon; put a Handful of Salt in with the Spice. When you first boil the Pickle, you must likewife remember to keep them under the Pickle they are firft steep'd in, or they will lofe their Colour: Tye down their Pots with Leather. A Spoonful of this Liquor will relifh Sauce for Fith, Fowl, or Fricafey 2975d asdi woich balionother Way. W E take Nuts fit to preferve, prick them full of Holes and cut the Slit in the Crease half through. Put them as you do them into Brine; let them lie three Weeks, changing the Brine every four Days, take them out with a Cloth, and wipe them dry, put them in a Pot, with a good deal of bruifed Mustard Seed, then have your Pickle ready, which must be Wine Vinegar, as much as will cover them; put in Cloves, Mace, Ginger, Pepper, Salt, three or four Cloves of Garlick, ftuck with Cloves, and pour your Li quor boiling hot upon them, and keep them clofe tied for a Fortnight: Boil the Pickle again, fo do three Times, put Oil on the Top. Mushrooms |