Gather them when they are ripe, with the green husks on, bury them in dry sand, and mix the filberts with them.
Gather them on a very fine clear day, at twelve o'clock; have ready a box and, a little writing-sand, place a layer of sand, then a layer of flowers, and so on alternately, till the box is full; close the box, that no air can get in.
Boil your artichoaks in water till you see they are soft; then take them out, and pound some cochineal very fine, and mix in fresh water, and boil them again a quarter of an hour; then dry them in bags for a quarter of an hour.
Take your walnuts full ripe, and peel them; then dry them well in the sun for a week or more, rub them often with a cloth till you see no mould on them; then keep them in a bag, in a dry place, and when you want any for a dessert, crack and peel them quite clean, but take care that you keep the nut whole, or in quarters; then put them in some spring water, as warm as you may bear your finger in; let them stand three or four hours, then put them in cold spring water, and let them stand all night; the next day, when you go to set your dessert, put them in glasses, and they will be crisp and fine as when fresh gathered.
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