English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

put them into a pan as you do your cockles, pick them out of the shells, and wash them in the liquor; be sure you take off the beards, so boil them in the liquor with spices, as you do your cockles, only put to them a little more vinegar than you do to cockles. 398. _To pickle_ WALNUTS _green_. Gather walnuts when they are as you can run a pin through them, pare them and put them in water, and let them lie four or five days, stirring it twice a day to take out the bitter, then put them in strong salt and water, let them lie a week or ten days, stirring it once or twice a day, then put them in fresh salt and water, and hang them over a fire, put to them a little allum, and cover them up close with vine leaves, let them hang over a slow fire whilst they be green, but be sure don't let them boil, when they are green pat them into a sieve to drain the water from them. 399. _To make_ PICKLE _for them_. Take a little good alegar, put to it a little long pepper and Jamaica pepper, a few bay leaves, a little horse-radish, a handful or two of mustard-seed, a little salt and a little rockambol if you have any, if not a few shalots; boil them altogether in the alegar, which put to your walnuts and let it stand three or four days, giving them a scald once a day, then tie them up for use. A spoonful of this pickle is good for fish-sauce, or a calf's head ash. 400. _To pickle_ WALNUTS _black_. Gather walnuts when they are so tender that you can run a pin thro' them, prick them all with a pin very well, lie them in fresh water, and let them lie for a week, shifting them once a day; make for them a strong salt and water, and let them lie whilst they be yellow, stirring them once a day, then take 'em out of the