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 tea-spoonful of pounded cloves, and one of mace, with six cloves of garlic—­boil it fifteen or twenty minutes, and bottle it.

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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.

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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.

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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, the pickles may be taken out without breaking them The motive for keeping all pickles in plain vinegar, previous to putting them in the prepared pot, is to draw off the water with which they are saturated, that they may not weaken the vinegar of the pot.  Pickles keep much better when the vinegar is not boiled.

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CORDIALS, &c.

GINGER WINE.

To three gallons of water, put three pounds of sugar, and four ounces of race ginger, washed in many waters to cleanse it; boil them together for one hour, and strain it through a sieve; when lukewarm, put it in a cask with three lemons cut in slices, and two gills of beer yeast; shake it well, and stop the cask very tight; let it stand a week to ferment; and if not clear enough to bottle, it must remain until it becomes so; it will be fit to drink in ten days after bottling.

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Orgeat.

A Necessary Refreshment at all Parties.

Boil two quarts of milk with a stick of cinnamon and let it stand to be quite cold, first taking out the cinnamon; blanch four ounces of the best sweet almonds, pound them in a marble mortar with a little rose-water; mix them well with the milk, sweeten it to your taste, and let it boil a few minutes only, lest the almonds should be oily; strain it through a very fine sieve till quite smooth, and free from the almonds, serve it up either cold or lukewarm, in glasses with handles.

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Cherry shrub.