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 twice a day, and change the salt and water every three days; put them in a hair sieve, and let them stand in the air till they turn black; then put them into strong stone jars, and pour boiling allegar over them; cover them up, and let them stand till they are cold, then boil the allegar three times more, and let it stand till it is cold between every time; tie them down with paper, and a bladder over them, and let them stand two months; then take them out of the allegar, and make a pickle for them; to every two quarts of allegar, put half an ounce of mace, half an ounce of cloves, one ounce of black pepper, the same of Jamaica pepper, ginger, and long pepper, and two ounces of common salt; boil it ten minutes, and pour it hot upon your walnuts, and tie them down with a bladder, and paper over it.

Take large full-grown nuts, but before they are hard, and lay then in salt and water; let them lie two days, then shift them into fresh water; let them lie two days longer, then shift them again, and let them lie three in your pickling jar; when the jar is half full, put in a large onion stuck with cloves; to a hundred walnuts put in half a pint of mustard-seed, a quarter of an ounce of all-spice, six bay leaves, and a stick of horese-radish; then fill your jar, and pour boiling vinegar over them; cover them with a plate, and when they are cold, tie them down with a bladder and leather, and they will be