HOW TO PICKLE WALNUTS.—­When a pin will go into them, put a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first.  Let them soak six days; then change the brine, let them stand six more; then drain, and pour over them in a jar a pickle of the best vinegar, with plenty of pepper, pimento, ginger, mace, cloves, mustard-seed and horseradish; all boiled together, but cold.  To every hundred of walnuts put six spoonfuls of mustard-seed, and two or three heads of garlic or shalot, but the latter is least strong.  In this way they will be good for several years, if closely covered.  They will not be fit to eat under six months.  This pickle makes good ketchup.

A GOOD KETCHUP.—­Boil one bushel of tomatoes until soft enough to rub through a sieve.  Then add to the liquid a half gallon of vinegar, 1-1/2 pints salt, 2 ounces of cloves, 1/4 pound allspice, 3 ounces good cayenne pepper, five heads of garlic, skinned and separated, 1 pound of sugar.  Boil slowly until reduced to one-half.  It takes about one day.  Set away for a week, boil over once, and, if too thick, thin with vinegar; bottle and seal as for chow-chow.  HOW TO KEEP KETCHUP TWENTY YEARS.—­Take a gallon of strong stale beer, 1 lb. of anchovies, washed from the pickle; 1 lb. of shalots, 1/2 oz. of mace, 1/2 oz. of cloves, 1/4 oz. whole pepper, 1/2 oz. of ginger, 2 quarts of large mushroom flaps, rubbed to pieces; cover all close, and simmer till it is half wasted, strain, cool, then bottle.  A spoonful of this ketchup is sufficient for a pint of melted butter.

MUSHROOM KETCHUP.—­Sprinkle mushroom flaps, gathered in September, with common salt, stir them occasionally for two or three days; then lightly squeeze out the juice, and add to each gallon bruised cloves and mustard seed, of each, half an ounce; bruised allspice, black pepper, and ginger, of each, one ounce; gently heat to the boiling point in a covered vessel, macerate for fourteen days, and strain; should it exhibit any indication of change in a few weeks, bring it again to the boiling point, with a little more spice.

OYSTER KETCHUP:—­Beard the oysters; boil them up in their liquor; strain, and pound them in a mortar; boil the beards in spring water, and strain it to the first oyster liquor; boil the pounded oysters in the mixed liquors, with beaten mace and pepper.  Some add a very little mushroom ketchup, vinegar, or lemon-juice; but the less the natural flavor is overpowered the better; only spice is necessary for its preservation.  This oyster ketchup will keep perfectly good longer than oysters are ever out of season.

TOMATO KETCHUP.—­Put them over the fire crushing each one as you drop it into the pot; let them boil five minutes; take them off, strain through a colander, and then through a sieve, get them over the fire again as soon as possible, and boil down two-thirds, when boiled down add to every gallon of this liquid one ounce of cayenne pepper, one ounce of black pepper, one pint vinegar, four ounces each of cinnamon and mace, two spoonfuls salt.