of vinegar, 1 pint of Indian soy, 1 oz. of cayenne, 2 oz. of shalots,
3/4 oz. of garlic, 1/2 pint of port wine.
_Mode_.--Be very particular in choosing the walnuts as soon as they
appear in the market; for they are more easily bruised before they
become hard and shelled. Pound them in a mortar to a pulp, strew some
salt over them, and let them remain thus for two or three days,
occasionally stirring and moving them about. Press out the juice, and to
_each quart_ of walnut-liquor allow the above proportion of vinegar,
soy, cayenne, shalots, garlic, and port wine. Pound each ingredient
separately in a mortar, then mix them well together, and store away for
use in small bottles. The corks should be well sealed.
_Seasonable_.--This sauce should be made as soon as walnuts are
obtainable, from the beginning to the middle of July.
LEMON BRANDY.