Mushrooms, September.
Nasturtium pods, middle of July.
Onions from the middle to the end of July.
Radish pods, July.
Red cabbage, August.
Samphire, August.
Tomatas, the end of July to the end of August.
Walnuts.
Make a strong brine of salt and water, about ¼ lb. salt to a quart of water, and steep the walnuts in it a week, previously pricking them with a large needle; then put them, with the brine, into a stew-pan, gently simmer them, pour off the liquor, lay the walnuts on a sieve to drain in the air two days, to turn them black. Have ready made a pickle of strong vinegar; add to each quart 1 oz. ginger, 1 oz. strong pepper, 1 oz. eschalots, 1 oz. salt, ½ oz. allspice, and ½ a drachm of cayenne (some persons add garlic, brown mustard-seed, bay leaves, cloves, mace, chopped chilies, and horse-radish); put all into a stone jar, tie over a bladder wetted with vinegar, and over that a leather; keep it close by the side of the fire two days and nights; shake it frequently. Put the walnuts into jars, and pour the pickle hot over them; when cold, put in bungs, and tie wetted bladder over.
Walnuts, Green.
The best time is while the shells are still tender, and before they are quite ripe. Lay them in a strong brine of salt and water for ten days, changing the brine twice during that time; put in a thin board to float over, that the air may not get to them and turn them black; then pour the brine from the walnuts, and run a large needle several times through each one; lay some vine leaves at the bottom of an earthen pan, put in the walnuts, and cover with more leaves, fill up the vessel with water, and put it on the fire till scalding hot; then pour off the water, put fresh in, let that become hot, pour it off, and repeat this once again; scrape off the husks, rub the walnuts smooth with flannel, and throw them into a vessel of hot water. Boil, three minutes, a quart of vinegar for every 50 walnuts, with
