Directions for Cookery, in its Various Branches

the walnuts into the kettle, cover it, and let them simmer (but not boil) for five or six minutes. Then have ready a vessel with cold spring water and salt, and put your nuts into it, taking them out of the kettle with a wooden ladle. Let them stand in the cold salt and water for a quarter of an hour, with the board keeping them down as before; for if they rise above the liquor, or are exposed to the air, they will be discoloured. Then take, them out, and lay them on a cloth covered with another, till they are quite dry. Afterwards rub them carefully with a soft flannel, and put them into a stone jar; laying among them blades of mace, and sliced nutmeg, but no dark-coloured spice. Pour over them the best distilled vinegar, and put on the top a table-spoonful of sweet oil. WALNUTS PICKLED GREEN. Gather them while the shells are very soft, and rub them all with a flannel. Then wrap them singly in vine leaves, lay a few vine leaves in the bottom of a large stone jar, put in the walnuts, (seeing that each of them is well wrapped up so as not to touch one another,) and cover them with a thick layer of leaves. Fill up the jar with strong vinegar, cover it closely, and let it stand three weeks. Then pour off the vinegar, take out the walnuts, renew all the vine leaves, fill up with fresh vinegar, and let them stand three weeks longer. Then again pour off the vinegar, and renew the vine leaves. This time take the best white wine vinegar; put salt in it till it will bear an egg, and add to it mace, sliced nutmeg, and scraped horseradish, in the proportion of an ounce of each and a gallon of vinegar to a hundred walnuts. Boil the spice and vinegar about eight minutes, and then pour it hot on the walnuts. Cover the jar closely with a cork and leather, and set it away, leaving the vine leaves with the walnuts.