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To pickle onions.

Get white onions that are not too large, cut the stem close to the root with a sharp knife, put them in a pot, pour on boiling salt and water to cover them, stop the pot closely, let them stand a fortnight, changing the salt and water every three days; they must be stirred daily, or those that float will become soft; at the end of this time, take off the skin and outer shell, put them in plain cold vinegar with a little turmeric.  If the vinegar be not very pale, the onion will not be of a good colour.

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To pickle nastertiums.

Gather the berries when full grown but young, put them in a pot, pour boiling salt and water on, and let them stand three or four days; then drain off the water, and cover them with cold vinegar; add a few blades of mace, and whole grains of black pepper.

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To pickle radish pods.

Cut them in nice bunches as soon as they are fully formed; they must be young and tender—­pour boiling salt and water on them, cover with a thick cloth, and pewter plate, to keep in the steam; repeat this every day till they are a good green; then put them in cold vinegar, with mace and whole pepper; mix a little turmeric, with a small portion of oil, and stir it into the vinegar; it will make the pods of a more lively green.  They are very pretty for garnishing meats.

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To pickle English walnuts.

The walnuts should be gathered when the nut is so young that you can run a pin into it easily; pour boiling salt and water on, and let them be covered with it nine days, changing it every third day—­take them out, and put them on dishes in the air for a few minutes, taking care to turn them over; this will make them black much sooner—­put them in a pot, strew over some whole pepper, cloves, a little garlic, mustard seed, and horse-radish scraped and dried; cover them with strong cold vinegar.

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To pickle peppers.

Gather the large bell pepper when quite young, leave the seeds in and the stem on, cut a slit in one side between the large veins, to let the water in; pour boiling salt and waler on, changing it every day for three weeks—­you must keep them closely stopped; if 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.

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To make walnut catsup.