New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

to go into them, put on them a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. It must be well skimmed while boiling. Let them soak twelve days, then drain them, and pour over them in the jar a pickle of the best white wine vinegar, with a good quantity of pepper, pimento, ginger, mace, cloves, mustardseed, and horseradish; all boiled together, but cold. To every hundred of walnuts, put six spoonfuls of mustardseed, and two or three heads of garlick, or shalot; but the latter is least strong. Thus done, they will be good for several years, if kept close covered. The air will soften them. They will not be fit to eat under six months. The pickle will serve as good catsup, when the walnuts are used. _Nasturtions, for Capers._ Keep them a few days after they are gathered; then pour boiling vinegar over them, and when cold, cover. They will not be fit to eat for some months; but are then finely flavoured, and by many preferred to capers. _An excellent way to Pickle Mushrooms, to preserve the flavour._ Buttons must be rubbed with a bit of flannel and salt; and from the larger, take out the _red_ inside, for when they are _black_ they will not do, being too old. Throw a little salt over, and put them into a stewpan, with some mace, and pepper. As the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again; then put as much vinegar into the pan as will cover them; give it one warm, and turn all into a glass or stonejar. They will keep two years, and are delicious. _Red Cabbage._ Slice it into a colander, and sprinkle each layer with salt; let it drain two days, then put it into a jar, and pour boiling vinegar enough to cover, and put a few slices of red beet root. Observe to choose the purple red cabbage. Those who like the flavour of spice, will