at the end of this time, they be a good green, put them in pots, and cover them with cold vinegar and a little turmeric; those that are not sufficiently green, must be continued under the same process till they are so. Be careful not to cut through the large veins, as the heat will instantly diffuse itself through the pod.
TO MAKE WALNUT CATSUP.
Gather the walnuts as for pickling, and keep them in salt and water the same time; then pound them in a marble mortar—to every dozen walnuts, put a quart of vinegar; stir them well every day for a week, then put them in a bag, and press all the liquor through; to each quart, put a teaspoonful of pounded cloves, and one of mace, with six cloves of garlic—boil it fifteen or twenty minutes, and bottle it.
TO PICKLE GREEN NECTARINES OR APRICOTS.
Gather them while the shell is soft—green them with salt and water as before directed; when a good green, soak them in plain vinegar for a fortnight, and put them in the yellow pickle pot.
TO PICKLE ASPARAGUS.
Pour boiling salt and water on, and cover them close—next day, take them out, dry them, and after standing in vinegar, put them with the yellow pickle.
OBSERVATIONS ON PICKLING.
The vessels for keeping pickles should be made of stone ware, straight from the bottom to the top, with stone covers to them; when the mouth is very wide,
