allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised
ginger.
_Mode_.--Procure the walnuts while young; be careful they are not woody,
and prick them well with a fork; prepare a strong brine of salt and
water (4 lbs. of salt to each gallon of water), into which put the
walnuts, letting them remain 9 days, and changing the brine every third
day; drain them off, put them on a dish, place it in the sun until they
become perfectly black, which will be in 2 or 3 days; have ready dry
jars, into which place the walnuts, and do not quite fill the jars. Boil
sufficient vinegar to cover them, for 10 minutes, with spices in the
above proportion, and pour it hot over the walnuts, which must be quite
covered with the pickle; tie down with bladder, and keep in a dry place.
They will be fit for use in a month, and will keep good 2 or 3 years.
_Time_.--10 minutes.
_Seasonable_.--Make this from the beginning to the middle of July,
before the walnuts harden.
_Note_.--When liked, a few shalots may be added to the vinegar, and
boiled with it.
WALNUT KETCHUP.
I.